SUSHIKO
3620 ST JOHNS AVE, Jacksonville FL 32205 · 904-388-5688
Last inspected Dec 17, 2025 · 6 visits since September 2023
MAR 24
SEP 24
FEB 25
AUG 25
DEC 25
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Vegan shrimp 61F Cold holding; cooked shrimp (60F - Cold Holding) employee put food items in an ice bath.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Dec 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cooks line Ice chute soiled with black debris
Cardboard used to line food-contact shelves. Card board used to line shelves in kitchen area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on table, employee discarded beverage.
Equipment in poor repair. Torn gasket on cooler door.
Show the remaining 2 findings ▾
Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust on walk in cooler shelves
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with food debris.
Aug 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels used to line food pans in reach in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over carrot. Employee properly stored food items.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cooks line.
Handwash sink not accessible for employee use at all times. AC unit blocking hand wash sink near cooks line.
Cardboard used to line food-contact shelves. Card board on shelves in kitchen area.
Employee with no hair restraint while engaging in food preparation. No hair restraint on employee preparing food items.
Equipment in poor repair. Torn gasket on reach in cooler gasket.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust on walk in cooler shelves
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with food debris in back of establishment.
Feb 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate7 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board Black mold like substance on Ice chute at drink station
Employee with no hair restraint while engaging in food preparation. Employee preparing food items without a hair restraint
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between fryer and wok station
In-use tongs stored on equipment door handle between uses. Tongs stored on Handle of fryer baskets
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of spoon touching Rice
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris on Gaskets on cooks line
Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust in shelves in the walk in cooler
Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with food debris in back of establishment
Sep 9, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored over large containers of sauce
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. soy meat (49F - Cold Holding) stored on plate above chill line in flip top cooler. Manager put into cooler to cool. Per manager they prepared soy meat 1 hr ago
Food-contact surface soiled with food debris, mold-like substance or slime. Black debris on Ice chute at drink machine
Handwash sink not accessible for employee use at all times. Wooden board stored in the hand wash sink, employee over wooden board
Carbon dioxide/helium tanks not adequately secured. 2 co2 tanks not secured manager secured tanks
Cardboard used to line food-contact shelves. Cardboard lining shelf in floor preparation area under prep table
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee beverages stored on shelf above prep table.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of scoop touching rice in rice warmer, employee properly stored scoop
Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris on interior of microwave, employee cleaned microwave
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door and gasket on flip top cooler is soiled, employee started to cleaned gasket and door during inspection
Wall soiled with accumulated grease, food debris, and/or dust. Black debris on walls in back of establishment
Mar 25, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 1 high priority.
1 High priority1 Intermediate10 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Vegan shrimp 61F Cold holding; cooked shrimp (60F - Cold Holding) employee put food items in an ice bath.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cooks line
Bowl or other container with no handle used to dispense food. Cup used To scoop rice
Employee personal food not properly identified and segregated from food to be served to the public. Employee food items stored with restaurant food in walk in cooler, spoke with employee about separating employee food items from food to be served to the public
Floor soiled/has accumulation of debris. Food debris on floor in the walk in Cooler
In-use tongs stored on equipment door handle between uses. Tongs stored on handle of Rolling cart
Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris in microwave in server area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on Gaskets on white reach in freezers
Reach-in cooler interior/shelves have accumulation of soil residues. Soiled flip top cooler on interior of doors
Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust on walk in cooler shelves
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Back storage area
Wall soiled with accumulated grease, food debris, and/or dust. Back of establishment where freezers are located
Sep 13, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 2 high priority.
2 High priority2 Intermediate11 Basic
Show 15 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. Dishwasher (Chlorine 0ppm)employee refilled sanitizer 50ppm at end of inspection
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. seasoned tofu (60F - Cold Holding) stored on counter in sushi area. Per employee the food was on the counter less than 30 minutes. dumpling (52F - Cold Holding); cooked noodles (52F - Cooling); vegan shrimp (59F - Cold Holding); cooked vegetables (58F - Cold Holding) food stored in reach in cooler. Food items were filled over the fill line. Per employee food items were restocked after lunch. Employee removed over filled food items and placed them in the walk in cooler to cool.
Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cooks line
Non-pitting surface rust on food-contact equipment. Shelves in the walk in cooler
Bowl or other container with no handle used to dispense food. Bowl used to scoop Noodles and soy sauce
Carbon dioxide/helium tanks not adequately secured. A few co2 tanks stored near back door
Cardboard used to line food-contact shelves. Card board used to line shelves where rice and soup is stored
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on shelf above flip top cooler, manager discarded beverage
Employee personal food not properly identified and segregated from food to be served to the public. Employee food items mixed with food to serve to the public in white reach in freezer
Food stored on floor. Cases of tempura batter flour stored on floor in back storage area. Employee properly stored batter
In-use tongs stored on equipment door handle between uses. Tongs stored on rolling cart handle
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on flip top cooler
Reach-in cooler interior/shelves have accumulation of soil residues. Food debris on interior of white reach in freezer, employee cleaned during inspection
Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Walls in the Back storage area
Wall soiled with accumulated grease, food debris, and/or dust. Food debris on walls in back storage area
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.