SUSHI CAFE
5000 US HWY 17 STE 19, Fleming Island FL 32003 · 904 269 9880
Last inspected May 11, 2026 · 7 visits since September 2023
FEB 24
OCT 24
MAY 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice being held on time controls has a time marked to start at 11:00. At 3:23, rice had not been discarded.
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Inspection history
7 visits, newest first
May 11, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 11, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority2 Intermediate4 Basic
Show 9 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 0ppm chlorine. Operator primed the sanitizer and dishmachine was retested at 50ppm chlorine.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Open container of raw beef stored over noodles in left stand-up reach-in freezer. Operator moved noodles to proper storage. Also, bowl of raw beef stored over ready-to-eat sauces in flip top reach in cooler. Operator moved beef to bottom shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Spicy tuna in sushi reach-in cooler at 55F. Employee states tuna was left out on the counter for approximately 30 minutes. Tuna moved to reach-in freezer and approximately 20 minutes later temperature is 38F.
Handwash sink used for purposes other than handwashing. Spatula in handwash sink in sushi area. Employee removed spatula.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All food handler training expired in January 2026.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven in sushi area has accumulation of food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf below stove top has accumulation of food debris.
Reach-in cooler/walk-in cooler interior/shelves have accumulation of soil residues. Shelving in walk-in cooler has white mold-like substance.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelving has rust.
Sep 29, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate9 Basic
Show 13 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Trays of raw chicken katsu and raw pork katsu stored over edamame and spring rolls in reach in freezer.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi rice being held on time controls has a time marked to start at 11:00. At 3:23, rice had not been discarded.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice being held on time controls has a time marked to start at 11:00. At 3:23, rice had not been discarded.
Handwash sink not accessible for employee use at all times. Handwash sink blocked by trash can. Employee moved trash can.
Bowl or other container with no handle used to dispense food. Bowl used as a scoop in sugar and rice. Employee removed both bowls.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi cook wearing a watch.
Food stored on floor. Case of oil on the floor by back exit. Buckets of raw chicken and raw beef on the floor in walk in cooler. All moved to shelving.
Ice scoop handle in contact with ice. Ice scoop handle laying in ice at drink machine. Employee raised handle of ice scoop.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven is soiled.
Reach-in cooler/walk-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelving has accumulation of white mold-like substance.
Standing water in bottom of reach-in-cooler. Standing water observed in bottom of flip top reach in cooler in kitchen.
Time/temperature control for safety food thawed in an improper manner. Beef being thawed in a bucket of water at room temperature. Operator put beef under cold running water.
Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored on the floor by triple sink. Employee moved solution to shelving.
May 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempura shrimp in flip top reach in cooler held in elevated pan at 55F. Operator states shrimp was left on counter for a few minutes for an order. Shrimp was prepared 1.5 hours prior. Shrimp moved to reach in freezer and approximately 20 minutes later temperature at 37F.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven is soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under stove top is soiled.
Standing water in bottom of reach-in-cooler. Standing water observed in bottom of fliptop reach in cooler in kitchen.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution in the sushi area tested at 10 ppm chlorine. Operator remade solution to 50 ppm chlorine.
Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution in kitchen and at sushi stored on the floor. Operator elevated both to shelf.
Oct 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 0ppm chlorine.
Non-food grade paper/paper towel used as liner for food container. Observed paper towel lining containers of krab sticks and cooked shrimp in sushi reach in cooler.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Opened raw beef stored on top of opened salmon in left reach in freezer. Operator rearranged to proper storage.
Spray hose at dish sink lower than flood rim of sink. Pre-rinse hose at dish machine hanging below sink flood rim. Operator elevated.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Sushi rice, being held on time controls, labeled with time expiring at 5:00. Time inspector observed was 5:17. Operator states new batch of rice made at 5:00 but new labeling with time marking not done. Operator labeled with correct time.
Handwash sink used for purposes other than handwashing. Handwash sink in kitchen used by employee to rinse cooking utensil. Handwash sink at sushi used by employee to rinse/wet wiping cloth.
No chemical test kit/test kit not accurate provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit expired November 2018.
Carbon dioxide/helium tanks not adequately secured. Multiple carbon dioxide tanks by soda machine are unsecured.
Stored food not covered. Multiple containers of cut vegetables in walk in cooler stored uncovered. Operator added covers to all.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board in sushi area.
Feb 28, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority0 Intermediate5 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. At sushi area, employee went to prepare customer order and put on gloves without washing hands first. Inspector spoke with employee on proper handwashing/glove use. Employee washed hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in bowl on prep counter at 103F. Per operator, rice placed on counter approximately 30 minutes prior. Operator moved rice to cooler.
Bowl or other container with no handle used to dispense food. Multiple bowls used as scoops in top of flip top reach in cooler in kitchen. Some bowl bottoms in contact with food. Operator removed all bowls.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven and interior food tray for oven has heavy debris in sushi area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease accumulation. Dish racks used in dishmachine have accumulation of debris on racks.
Reach-in cooler/Walk-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelving has white mold-like build up.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board at sushi area. Employee removed wiping cloth.
Sep 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in bowl on counter at 113F. Per operator, rice prepared 30 minutes prior. Operator heated rice to 168F.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof available. Provided and discussed DBPR Form HR 5030-103 with operator.
Bowl or other container with no handle used to dispense food. Bowl used as scoop for raw chicken in reach in cooler. Operator removed bowl.
Ice scoop handle in contact with ice. Ice scoop handle in ice at soda machine. Operator moved to proper storage.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven at sushi area has accumulation of debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Walk in cooler gasket soiled.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board on reach in cooler in kitchen and on counter at sushi area.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at sushi area tested at 0ppm chlorine. Operator remade solution to 100 ppm chlorine.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.