SUSHI HOUSE
9810 BAYMEADOWS RD #12, Jacksonville FL 32256 · 904.997-0966
Last inspected Jul 28, 2026 · 12 visits since August 2023
SEP 24
FEB 25
JUL 25
NOV 25
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects in kitchen near triple sink drain.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
12 visits, newest first
Jul 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate6 Basic
What the inspector wrote — 6 findingsThe state's own report →
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in disrepair in kitchen/hallway.
Duct tape used to repair nonfood-contact surface. Duct tape used to secure frontline counter by Hand Wash Sink.
Employee personal food not properly identified and segregated from food to be served to the public. Personal foods over restaurant foods in walk in cooler. Moved by manager
Show the remaining 2 findings ▾
In-use knife/knives stored in cracks between pieces of equipment. In use knives stored between prep equipment. Moved by manager.
Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : kitchen.
Nov 18, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 17, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 2 high priority.
2 High priority1 Intermediate7 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored over prepped vegetables in walk in cooler. Person in charge rearranged during inspection. Raw salmon stored over sauces in make line reach in cooler. Raw fish stored over prepped wasabi in small black reach in cooler at sushi line. Person in charge rearranged.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna, tobiko in small black reach in cooler at 50-51F Person in charge states has been in and out of unit. All items moved to unit less than 4 hours ago per person in charge. Moved to walk in cooler. In walk in cooler salmon, tuna scrape, cream cheese at 44-46F. Per person in charge have had door open frequently for delivery/ lunch rush. Several items in unit 38-43F. Ambient temperature of unit 39F by end of inspection.
Failure to maintain freezing records on nonexempt fish for 90 days. Person in charge unable to provide September invoices for fish due to at home per person in charge to calculate costs.
Duct tape used to repair nonfood-contact surface. Tape used to repair counter at front hand wash sink at sushi bar.
Floors not constructed to be easily cleanable. Floors showing wear, debris buildup in kitchen area. Ceiling with hanging vinyl in parts in the kitchen.
In-use knife/knives stored in cracks between pieces of equipment. Observed several knives stored between reach in cooler at makeline. Person in charge removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. High touch surfaces with debris buildup throughout kitchen and sushi bar. Hood filters with heavy grease buildup. Shelf under cook line with debris buildup. Dish racks with debris buildup.
Single-service articles not stored inverted or protected from contamination. Single service items not inverted at sushi bar area. Person in charge inverted.
Time/temperature control for safety food thawed in an improper manner. Beef thawing at room temperature on cook line shelf. Person in charge moved to sink and submerged with running cold water.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on sushi bar cutting board. Person in charge moved to sanitizer.
Aug 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 30, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 1 high priority.
1 High priority3 Intermediate7 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In small person in charge at sushi line raw sushi fish stored over ready to eat wasabi. Also, in walk in cooler raw pork over prepped vegetables. Person in charge began rearranging.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior of eel ovens with debris buildup.
Handwash sink used for purposes other than handwashing. Observed container stored in sushi hand wash sink. Person in charge removed.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training due to all expired.
Equipment and utensils not properly air-dried - wet nesting. Cups at server line wet nesting.
Equipment in poor repair. Soiled piece of sting used as handle for rice cooker at cook line.
Floor soiled/has accumulation of debris. Floor and wall at triple sink with debris buildup. Wall at dishmachine with debris buildup.
Food stored on floor. Observed jugs of sesame oil stored on floor in kitchen.
Grease on the ground and/or pad around grease receptacle. Grease on ground on ground/ on top of grease receptacle.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease buildup. Exterior of large rice cooker with debris buildup. Fans in walk in cooler with debris buildup. Dish racks with debris buildup.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table in kitchen not stored in sanitized solution between uses.
Feb 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 17, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw salmon stored on containers of raw prepped carrots. Person in charge moved to appropriate location.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler noodles, cream cheese at 47F. Person in charge states has had door open frequently. Items stored towards front of reach in cooler. Also, in sushi bar, fish, krab, fish 45-46F. Person in charge states had unit open to fill during inspection. Iced items down during inspection, person in charge will monitor temperatures. Retemped some fish at 43-44F
Handwash sink not accessible for employee use at all times. Hand wash sink at front line blocked by tray of fish. Person in charge moved to appropriate location.
Accumulation of debris inside warewashing machine. Dishmachine with debris buildup on interior.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored with food to be served to customers in walk in cooler. Person in charge began separating.
Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting in kitchen.
Equipment in poor repair. Establishment utilizing soiled string and plastic wrap as handles to soup pots and rice cooker. Also, tape utilized to repair front sushi counter.
Floor soiled/has accumulation of debris. Heavy grease buildup on floor under cook line. Food debris buildup on floor under shelving, along walls, under equipment. Ceiling tile in back kitchen with sagging paint. Porous tiles observed in places in kitchen. Floor around grease trap not smooth and easily cleanable.
In-use knife/knives stored in cracks between pieces of equipment. Knives stored between equipment in kitchen. Person in charge removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan in kitchen with debris buildup. Shelving under cook line with debris buildup. Handles to reach in cooler with debris buildup in kitchen. Door to dining room from kitchen with debris buildup. Debris buildup in cabinets under sushi bar. Hood filters with heavy grease buildup. Dish racks with debris buildup. Debris buildup on front sushi bar faucets.
Single-service articles not stored inverted or protected from contamination. Single service items at sushi bar not inverted. Person in charge began inverting.
Time/temperature control for safety food thawed in an improper manner. Shrimp stored in standing water at triple sink. Person in charge turned on water.
Sep 19, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 17, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 4 high priority.
4 High priority0 Intermediate9 Basic
Show 13 findings ▾
Food stored in ice used for drinks. Observed container of lemons stored in drink ice. Person in charge removed.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects in kitchen near triple sink drain.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw sushi rolls pre wrapped stored over ready to eat sauces in reach in cooler. Also, raw fish in package stored on unwashed produce in walk in cooler. Also, In reach in freezer raw fish stored over not commercially packaged wontons. Person in charge began rearranging.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler lettuce, shrimp, shrimp, fish at 44-45F. Person in charge states unit was open this morning. Some items in unit at 42F, ambient of unit got down to 43F during inspection.
Duct tape used to repair nonfood-contact surface. Observed tape around hand wash sink at sushi bar.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed cook wearing large watch on cook line and no hair restraint.
Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting at server area.
Floors walls, and/or ceilings soiled/has accumulation of debris. Observed heavy debris buildup on floors thoroughout kitchen, especially under equipment, shelving. Ceiling tiles in back kitchen by water heater with damage. Debris buildup in drain under triple sink.
In-use knife/knives stored in cracks between pieces of equipment. Observed two knives stored between reach in crack on far right of make line. Also, utensils stored in water at 109F. Person in charge Egan heating water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy grease buildup on hood filters, dripping grease observed. Also, exterior of rice cookers, soup lids with debris buildup. Used, worn plastic used as handle for soup lids. Handles of main reach in cooler with debris buildup in kitchen.
Single-service articles not stored inverted or protected from contamination. Single service items at sushi line not inverted, person in charge inverted.
Stored food not covered. Observed tray of wontons in reach in freezer uncovered.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth not stored in sanitizer solution at make line.
Jan 17, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 19 recorded, 6 high priority.
6 High priority3 Intermediate10 Basic
Show 19 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 testing at 10ppm at dish level even after priming. Person in charge set up at 100ppm urging inspection.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee empty dishmachine and place not sanitized dishware with other clean dishware. Person in charge set up triple sink during inspection an sanitized dishes.
Raw animal food stored over or with unwashed produce. In walk in cooler raw ish stored over unwashed cucumbers. Also, in walk in cooler raw tuna over ginger sauce. Also, in reach in cooler raw salmon rolls stored over sauce. Person in charge began rearranging.
Stop Sale issued due to food not being in a wholesome, sound condition. Thawed tuna in walk in cooler with instructions to remove from packaging with no oxygen introduced.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler cheese, chicken, chicken at 45F. Person in charge states had unit open. Other items in unit 43F. Ambient got own to 39F using inspection.
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. Missing time mark from tofu and sushi rice. Person in charge marked appropriately.
Failure to maintain freezing records on nonexempt fish for 90 days. Person in charge only able to provide invoices for January.
Handwash sink used for purposes other than handwashing. Items in hand wash sink on right side of sushi line. Person in charge removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple items on sushi menu missing disclosure that contain raw fish, or masago (raw fish eggs).
Accumulation of debris inside warewashing machine. Interior of dishmachine with debris buildup.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Thawed tuna in walk in cooler with instructions to remove from packaging with no oxygen introduced.
Duct tape used to repair nonfood-contact surface. Tape observed around sink at front sushi line.
Equipment and utensils not properly air-dried - wet nesting. Cups wet nesting in kitchen.
Floor soiled/has accumulation of debris. Floors with debris buildup under and around equipment, under triple sink. Also, ceiling peeling in several places in kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven at sushi bar used for eel with debris buildup.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy grease buildup on hood and hood filters. Handles of reach in cooler, eel ovens with debris buildup. Plastic attached to hot holding soup pans soiled. Shelving, fan, ceiling of walk in cooler with dust, mold like substance buildup. Dishmachine racks with debris buildup.
Single-service articles not stored inverted or protected from contamination. To go containers at sushi line not inverted. Person in charge inverted.
Stored food not covered. Wontons in reach in cooler not covered.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet towels in kitchen and at sushi bar not stored in sanitizer.
Aug 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Container of medicine improperly stored. Container with multiple medicine bottles stored on top of bucket with single packers of sugars. Operator removed container of meds to properly store.
Dented/rusted cans present. See stop sale. Large can of pineapple slices dented and crimped at top rim of can. Stop Sale
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach-in cooler across from grill area soiled/ stained
Bowl or other container with no handle used to dispense food. Cup without handle used to dispense flour in bag in prep area. Operator removed cup
Equipment or utensils not designed or constructed in a durable manner. Gasket on walk-in-cooler in disrepair.
Floor tiles missing and/or in disrepair. Multiple floor tiles in kitchen and warewashing area chipped/ cracked/ missing
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Filters in hood above fryers and grill area heavily soiled.
Stored food not covered. Multiple trays of frozen wontons in reach in freezer across from triple sink not covered.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board at reach-in cooler across from grill area and also wet wiping cloth on counter at sushi making station.
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.