SUSHI ZEN
731 DUVAL STATION RD STE 109, Jacksonville FL 32218 · 904-822-1234
Last inspected Feb 19, 2026 · 9 visits since September 2023
APR 24
SEP 24
FEB 25
JUL 25
FEB 26
— STEADY
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar, Sushi bar; tuna (45F - Cold Holding); krab (46F - Cold Holding). Operator stated cooler open preparing orders.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Feb 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority0 Intermediate6 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer, package of krab sticks stored in same container as raw salmon in plastic wrap and plastic bag of raw shrimp stored over open box of cheesecake.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar in counter top display cooler, Sushi bar;; tuna (57F - Cold Holding); salmon (57F - Cold Holding); escolar (56F - Cold Holding); spicy salmon (53F - Cold Holding); cream cheese (54F - Cold Holding); krab (52F - Cold Holding). Operator stated items in cooler for approximately 35 minutes. Unit turned on immediately before items placed in unit. At sushi bar in under counter reach-in cooler, squid salad (51F - Cold Holding); tuna (54F - Cold Holding). Operator stated door was opened at 1125am to stock items in top cooler.
Bowl or other container with no handle used to dispense food. In kitchen area, bulk containers of rice and sugar have plastic togo cups used as scoops.
Buildup of food debris/soil residue on equipment door handles. In kitchen area, handle on walk-in freezer has build up on inside of handle.
Cloth used as a food-contact surface. In walk-in cooler, cloth towels used in direct contact with broccoli and wontons.
Food stored on floor. In kitchen area, containers of mayonnaise stored on floor. At sushi bar, container of ginger stored on floor. In walk-in cooler, container of duck sauce stored on floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters over flattop have grease build up. At mop sink, interior of sink has build up of debris.
Single-service articles improperly stored. At front counter area, case of chopsticks on floor.
Jul 23, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 2 high priority.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In bottom section of flip top reach-in cooler, containers of raw chicken stored over cut onions. In walk-in cooler, raw pork stored over ears of corn.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Sushi Bar; tuna (47F - Cold Holding); salmon (50F - Cold Holding); krab (45F - Cold Holding); cream cheese (47F - Cold Holding). All items placed in top cooler 45 minutes prior. At cook line flip top reach-in cooler, wonton (54F - Cold Holding); cooked shrimp (50F - Cold Holding); fried crab (49F - Cold Holding). Items placed in cooler 30 minutes prior. Items in containers held above chill line. Moved to walk-in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At sushi bar reach-in cooler, cooked eel prepared 3 days prior, not dated. Operator dated.
Buildup of food debris/soil residue on equipment door handles. Walk-in freezer door handle has build up on inside of handle.
Food stored in a location that is exposed to splash/dust. At kitchen handwash sink, multiple items stored in front of handwash sink exposed to splash from handwashing.
Food stored on floor. In walk-in freezer multiple items stored on floor. In walk-in cooler, container with onions stored on floor. In kitchen, multiple containers of mayonnaise and sauce stored on floor. At sushi bar, container of ginger stored on floor. Employee started moving items to shelves.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, side of fryer has food debris. Gasket in walk-in cooler has black stains.
Single-service articles not stored inverted or protected from contamination. At front counter reach-in cooler, plastic togo lids on shelf above cooler not inverted. Operator inverted.
Feb 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee dropped metal pan on floor, then handled tray of noodles without washing hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line in bottom section of flip top reach-in cooler, container of raw chicken stored over container of raw shrimp. Operator moved chicken to bottom.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in top section of flip top reach-in cooler, pot stickers (56F - Cold Holding). Pot stickers on top of pans above chill line. Operator moved to bottom section. At Sushi bar; tuna (50F - Cold Holding); salmon (47F - Cold Holding); cream cheese (47F - Cold Holding). Items in counter top reach-in cooler. Operator stated items out for lunch orders. Discussed with operator making sure unit is below 41f before putting items in cooler in the morning.
Handwash sink not accessible for employee use at all times. Handwash sink near walk-in cooler blocked by food and food rack. Operator moved items to allow access to sink.
No paper towels or mechanical hand drying device provided at handwash sink. In kitchen, no paper towels at handwash sink. Operator supplied.
Food stored on floor. In walk-in cooler and walk-in freezer, multiple cases of food on floor.
Time/temperature control for safety food thawed in an improper manner. At triple sinks, container of raw shrimp in standing water.
Sep 4, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw salmon and tilapia stored in same container as krab., also stored on shelf above produce. In walk-in freezer, plastic wrapped beef stored over bags of fries and plastic wrapped raw salmon stored above krab. Operator began moving all items to proper storage levels.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar, Sushi bar; tuna (45F - Cold Holding); krab (46F - Cold Holding). Operator stated cooler open preparing orders.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At sushi bar, Sanitizer Bucket (Chlorine 200+ppm). Operator added water to 150ppm.
Handwash sink not accessible for employee use at all times. Handwash sink near walk-in cooler blocked by food and food rack. Operator moved items to allow access to sink.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink near walk-in cooler missing paper towels. Operator supplied.
Buildup of food debris/soil residue on equipment door handles. At sushi bar, handle on toaster has build up on back side.
Ceiling tile missing. Multiple ceiling tiles missing above walk-in cooler/walk-in freezer area.
Employee eating in a food preparation or other restricted area. At cook line area in kitchen, employee eating lunch. Operator explained to employee he cannot eat in kitchen.
Food stored on floor. In walk-in cooler, case of lettuce stored on floor. In walk-in freezer, multiple food items stored on floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In kitchen, scoop,in bag of flour has handle touching product. Operator moved scoop.
Wiping cloth sanitizing solution stored on the floor. At sushi bar. Operator placed on empty container.
Apr 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate6 Basic
Show 11 findings ▾
Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Operator has invoices that show fresh salmon is pending raised, but not pellet fed. Operator called distributor and received email showing pending raised and formulated feed.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at cook line, in bottom section, raw shrimp stored over ready to eat foods. In walk-in cooler, raw shrimp stored over batter mix. Operator moved shrimp to proper storage.
Handwash sink not accessible for employee use at all times. Handwash sink near walk-in cooler blocked by food and food rack. Operator moved rack for access to handwash sink.
Handwash sink used for purposes other than handwashing. At sushi bar, sponge stored in handwash sink. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink near walk-in cooler, no paper towels. Operator supplied.
Cardboard used to line food-contact shelves. In walk-in cooler, cardboard used on top and bottom shelves.
Food stored on floor. In walk-in cooler, container of dressing on floor. In walk-in freezer, multiple food items on floor. At sushi bar, container of ginger on floor. Operator moved items to shelves.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over flattop have grease build up. Handles on walk-in cooler and walk-in freezer soiled. At sushi bar, handle on toaster oven soiled.
Single-service articles improperly stored. On outside of sushi bar, two cases of plastic togo containers stored on floor. Operator moved to proper storage.
Wiping cloth sanitizing solution stored on the floor. At sushi bar, sanitizer bucket stored on floor. Operator moved.
Working containers of food removed from original container not identified by common name. In back kitchen, bulk sugar on lower storage shelf not labeled. Operator labeled.
Sep 13, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
Handwash sink not accessible for employee use at all times. Hand washing sink in kitchen across from grill is blocked by multiple items and trays. Operator moved items to allow access.
No soap provided at handwash sink. At hand washing sink in sushi bar closest to restrooms. Soap provided.
Food stored on floor. Bag of onions on floor in walk in cooler. Case of pasta on floor in walk in freezer. Items moved and stored correctly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handle for small oven in sushi bar. Handle cleaned. Gasket for walk in cooler. Operator began cleaning gasket.
Single-service articles not stored inverted or protected from contamination. To go soup cups on shelf above soup station. Cups inverted.
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.