SUSHI KING
2750 RACE TRACK RD STE 106, Saint Johns FL 32259 · 904-230-3222
Last inspected Aug 10, 2026 · 8 visits since September 2023
AUG 24
MAR 25
JUL 25
JAN 26
AUG 26
— STEADY
5 inspections within 22 points of each other. Whatever this kitchen does, it does consistently.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee preparing cream cheese at sushi bar with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Aug 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. No proof of aquaculture for raw salmon. Operator called supplier, received letter for salmon being pen raised and pellet fed.
Food-contact surface soiled with food debris, mold-like substance or slime. At cook line, cutting board on flip,top reach-in cooler has black stains.
Handwash sink used for purposes other than handwashing. At cook line, scrub pad in handwash sink.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Hard back menu has incomplete consumer advisory, paper sushi menu has no consumer advisory. Supplied operator with consumer advisory handout, he posted on wall near cash stand.
Show the remaining 4 findings ▾
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At soup station, scoop for krispys has handle touching product. Operator removed scoop.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line, scoops for rice in cup of standing water at 82f. Employee removed from water.
Single-service articles not stored inverted or protected from contamination. At cook line, togo containers and lids on top shelf not inverted. Operator inverted items.
Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar, stacked before air drying towel on counter.
Jan 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bags of peas and carrots mix same box as raw beef and raw fish, removed from original packaging, in reach in freezer chest in back of kitchen, peas and carrots moved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish roe (46F - Cold Holding) in display reach in cooler at sushi bar, per operator cooler was turned on the same time items where placed in cooler approximately 30 minutes prior.
Clean equipment/utensils not stored at least 6 inches above the floor. Clean sheet pans on floor between ice machine and reach in freezer chest in back of kitchen.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler at sushi bar with alcohol bottles and vegetables for customers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee coats and purse on rack in back dry food storage area woven bags of rice and other dry food stuffs.
Floor soiled/has accumulation of debris. Floors under racks in dry storage area have a build up of food debris.
Jul 25, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Box of raw fish and raw scallops, removed from original packaging, stored on top of bags of peas and carrots in reach in freezer chest in back of kitchen. Also container of operator's personal raw shell eggs stored over drinks in reach in cooler at sushi bar.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket under hand wash station on cook line reading 200ppm, empty added more water to bucket.
Handwash sink not accessible for employee use at all times. Bowl in hand wash station at end of sushi bar.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing cut lettuce on time control written procedures.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stacks of plates and small dishes at bar where customers sit stored food contact surface upwards, all items inverted.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 1 food handler making shrimp tempura wearing bracelet and non plain ring on cook line in kitchen.
Raw fruits/vegetables not washed prior to preparation. Employee cutting unwashed broccoli in prep area right out of the box they came in.
Single-service articles not stored inverted or protected from contamination. Stacks of to go containers at sushi bar area in front of seating for customers stored food contact surface upwards, all items inverted.
Mar 6, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish, removed from original packaging, stored over bags of peas and carrots on reach in freezer chest in back of kitchen, bags moved. Container of raw fish roe and carton of employee's raw shell eggs stored over sauce bottles in bottom section of reach in cooler at sushi bar area, eggs moved
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. All time control food items tracked on charts on walls in kitchen and sushi bar, per operator they discarded tempura batter at the same time frame as all other items, but tempura batter is not on charts.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket in kitchen under hand wash station reading 200ppm, employee dumped out water during inspection and began to remake bucket, retest at 100ppm.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. All tables have small bowls stored food contact surface up on all tables in dining room, bowls removed.
Floor soiled/has accumulation of debris. Under equipment on cook line.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in back of kitchen.
Stored food not covered. Container of seaweed wrap and ginger at sushi bar area not covered while not in use, it's,s covered.
Aug 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Box of raw fish, removed from original container, stored over bag of peas and carrots in reach in freezer chest ini back of kitchen, peas moved.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket at sushi bar reading over 200ppm, employee remade to 100ppm
Cleaned and sanitized equipment or utensils not properly stored. Stacks of clean bowls stored with food contact surface upright at sushi bar area in front of seating for customers, bowls inverted.
Single-service articles not stored inverted or protected from contamination. To go trays at sushi bar area stored in front of seating for customers, trays inverted
Aug 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 11, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority4 Intermediate0 Basic
Show 7 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee preparing cream cheese at sushi bar with bare hands.
Food stored in ice used for drinks. See stop sale. Container of cut lemons in drink ice of ice bin of soda machine at front counter.
Stop Sale issued due to food not being in a wholesome, sound condition. Container of cut lemons in drink ice of ice bin of soda machine at front counter.
Establishment advertised crab on menu/menu board but served imitation crab. Per operator Crab Rangoons on menu contain only imitation crab.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. spicy tuna (53F - Cooling, after 45 minutes 53F) in tightly packed, covered, plastic containers in reach in cooler under sushi bar, employee removed lids.
Handwash sink used for purposes other than handwashing. Employee rinsing off cloth in hand wash sink next to sushi bar display cooler at front counter.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. King Salmon Roll Yaki Special Roll Spider Roll Shrimp Tempura Roll California Roll Mt. Fuji Roll
Sep 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Container of medicine improperly stored. Employee medicine stored on shelf with prepared foods held on time as public health control next to the hand wash sink. Operator relocated the employee medicine.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the prep table has build up of food residue staining. Operator had employee begin to clean the cutting board. Waitstation soda dispenser has mold like substance spots on the Diet Coke nozzle. Operator had employee clean and sanitize the nozzle.
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. In the sushi bar reach in cooler, fully thawed reduced oxygen packaged tuna not removed from the vacuum packaging.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the prep area, clean containers stacked while wet.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In the bulk sugar bag plastic scoop handle in contact with the sugar. Operator relocated the scoop.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on the sushi bar counter cutting board. Operator relocated the wiping cloth.
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.