TEN ZUSHI
9680 ARGYLE FOREST BLVD, Jacksonville FL 32222 · 904-544-6000
Last inspected Jul 15, 2026 · 8 visits since August 2023
AUG 24
JAN 25
JUL 25
JAN 26
JUL 26
▲ GETTING WORSE
5 inspections trending down, 30 points off where it started.
Live, small flying insects found. Observed one live flying insect at sushi area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 15, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 5 high priority.
5 High priority3 Intermediate10 Basic
What the inspector wrote — 18 findingsThe state's own report →
Container of medicine improperly stored. Bag of medicine eye drops stored in server reach-in cooler stored over prepared salads. Operator moved medicine to proper storage.
Live, small flying insects found. Observed one live flying insect at sushi area.
Non-food grade paper/paper towel used as liner for food container. Paper towels used as liners in direct contact with limes, basil and scallions. Operator removed paper towels.
Raw animal food stored over/not properly separated from ready-to-eat food. Open raw salmon stored over margarine in right flip top reach in cooler in the kitchen. Operator moved margarine to proper storage. Also, in walk-in cooler, bowl of raw tuna stored on top of cucumbers. Operator moved tuna to proper storage.
Show the remaining 14 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee blow into the inside of a single-use glove and place on hand. Inspector coached employee and employee removed gloves, washed hands and placed on new gloves. Also, observed cook with gloved hand place raw beef onto the grill then handle clean utensils and clean pot. Pot was removed for cleaning and employee removed gloves, washed hands and placed on new gloves.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedures available. Provided DBPR HR 5030-104.
Handwash sink used for purposes other than handwashing. Brushes and miscellaneous items in handwash sink at three compartment sink. Operator removed all items.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per operator, missing five employee proof of food handler training.
Bowl or other container with no handle used to dispense food. Bowl used as scoop in bin of sugar. Operator removed bowl.
Current Hotel and Restaurant license not displayed. Displayed license expired on June 1, 2026.
Floor/wall/ceiling/vents soiled/has accumulation of debris. Multiple ceiling vents in kitchen and prep area with dust/debris. Fan guards in walk-in cooler have dust/debris.
Food stored on floor. Multiple cases of chicken, pork and fish stored on the floor of the walk-in freezer. Operator moved all cases to shelving.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of kitchen oven with food debris.
No Heimlich maneuver/choking sign posted. Provided DBPR HR 5030-105.
Standing water in bottom of reach-in-cooler. Standing water observed in bottom of left flip top reach in cooler in the kitchen.
Time/temperature control for safety food thawed in an improper manner. Raw chicken in kitchen utility sink in standing water. Operator placed running water over raw chicken.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solutions in kitchen and at the service station tested at 10ppm chlorine. Operator remade both solutions to 50ppm chlorine and 100ppm chlorine.
Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution stored on the floor in the kitchen. Operator added an empty bucket underneath to elevate the solution.
Jan 15, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 4 high priority.
4 High priority1 Intermediate11 Basic
Show 16 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee on cook line handled raw beef with gloved hands and placed meat on grill then without changing gloves/washing hands handled multiple pans in reach in cooler and ready to eat carrots and onions for different order. Manager coached employee on proper handwashing procedures. Employee washed hands correctly.
Live, small flying insects found. Observed 2 flying insects at sushi bar under counter where handwash sink is. Also, observed 2 flying insects on cook line at end near pass through window.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In flip top reach in cooler on cook line, metal pan of raw beef stored above raw scallops. Operator put pan of raw meat on bottom shelf. Also, in walk-in cooler raw beef stored over raw shrimp. Operator moved raw shrimp over with other seafood. Also, in walk-in freezer on metal rack, raw chicken wrapped in plastic wrap stored over raw beef wrapped in plastic wrap. Operator moved chicken to bottom of rack.
Toxic substance/chemical improperly stored. Under counter at sushi bar, bottle of windex stored on shelf next to cans of pineapple juice and clean dishes. Operator removed windex and stored properly.
Handwash sink used for purposes other than handwashing. At bar handwash sink, soda gun drain line running into handwash sink. Operator removed drain line from sink. Also, handwash sink at server station used to dump ice from drink cup. Operator melted all ice in handwash sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled.
Bowl or other container with no handle used to dispense food. In white containers of sauce at end of cook line. To go containers used as scoops.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle stored on counter of sushi bar. Operator discarded of water bottle.
Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under cook line soiled with food debris. Also, floor under reach in cooler on cook line soiled with food debris. Also, wall behind cook line soiled with grease/food debris.
Food stored on floor. At sushi bar under handwash sink, two unopened containers of ginger stored on floor. Operator moved containers to shelf.
Garbage on the ground and/or pad around dumpster/establishment. Trash on ground outside back door to establishment.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In container of flour under prep table at end of cook line handle of scoop in product. Operator removed handle from flour.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled/torn at sushi bar and in kitchen. Also, hood filters above cook line heavily soiled with grease build up. Also, fan covers in walk-in cooler soiled with dust.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, boxes of unwashed lemons, oranges and tomatoes stored on shelf above tubs of ready to eat cut produce. Operator had employee begin to switch products.
Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar, multiple wet wiping clothes stored on cutting board in between use. Operator removed wet wiping clothes.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. At wait station, Sanitizer Bucket (Chlorine 0ppm). Operator had employee remake sanitizer bucket and rechecked at 200ppm.
Jul 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 6 high priority.
6 High priority2 Intermediate8 Basic
Show 16 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer on speed rack to right of door, cream cheese wontons stored under raw shrimp/ raw chicken all on metal sheet trays wrapped in plastic. Manager had employees rearrange speed rack to be in proper storage order. Also, in walk-in freezer on speed rack, raw chicken on tray plastic wrapped stored over raw pork. Manager had employees rearrange speed rack to be in proper storage order.
Raw animal food stored over/not properly separated from ready-to-eat food. On cook line in reach in cooler, containers of raw shrimp and raw chicken stored on shelf above ready to eat pork dumplings. Manager switched products to be in correct storage order.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line, raw beef (50F - Cold Holding). Owner stated the cooler door has been opened and shut all morning since open due to being busy.
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. At sushi bar, sushi rice has no time marking. Employee stated it was just made 1 hour prior and put time mark on container.
Toxic substance/chemical improperly stored. On bottle self of server line, bottle of windex stored next to condiment bottles. Owner removed windex from shelf.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Under handwash sink at sushi bar, Sanitizer Bucket Chlorine 200+ppm. Employee discarded and made new sanitizer bucket, rechecked 100ppm.
Handwash sink not accessible for employee use at all times. In kitchen, large trash can in front on handwash sink next to triple sink. Employee moved trash can from in front of handwash sink.
Handwash sink used for purposes other than handwashing. At sushi bar, steel scrub in handwash sink. Manager removed steel scrub from sink.
Bowl or other container with no handle used to dispense food. In walk-in cooler, container of cut lettuce has to go bowl used as scoop in product. Owner removed to go bowl from product. Also, in walk-in cooler pot of clear soup as to go bowl used as scoop. Owner removed to go bowl from product.
Equipment in poor repair. Multiple gaskets torn through out kitchen and sushi bar.
Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under back counter of sushi bar soiled with food debris. Also, floor under reach in cooler on cook line soiled with food debris. Also, wall behind grill on cook line soiled with grease build up.
Food stored on floor. At sushi bar under both handwash sinks, containers of fresh ginger stored on floor. Also, under server line case of plastic bottled cranberry juice on floor. Owner moved cranberry juice to shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets throughout kitchen and sushi bar soiled with food debris. Also, hood filters above line have build up of grease. Also, on server line soda machine has build up around soda nozzles.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping clothes not stored in sanitizer solution at sushi bar, on table under pass through window to kitchen and on prep table in kitchen across from triple sink. Manager put all wet wiping clothes in sanitizer buckets.
Wiping cloth sanitizing solution stored on the floor. Behind sushi bar, sanitizer bucket stored on floor under handwash sink.
Working containers of food removed from original container not identified by common name. On bottom shelf of prep table in kitchen across from triple sink, container of salt not labeled. Owner labeled container.
Jan 29, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 21 violations recorded, 5 high priority.
5 High priority5 Intermediate11 Basic
Show 21 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Sushi cook washed hands for about 4 seconds. Was told by manager to wash again and for 10-15 seconds.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook in sushi bar touch personal cell phone and then touched a clean cutting knife. Was told he needed to was hands by manager.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Tray of opened cheese wontons stored under raw plastic wrapped beef in walk-in freezer. Walk-in freezer raw open package of chicken stored over commercial packaged beef. Manager moved all food to proper storing specs.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu in flip top cooler on cook line at a temp of 49F. Tofu placed in cooler approximately 2 hours prior. Manager put in cooler. Raw eggs on prep table in pan temped at 62F. Per manager they had been out about ten minutes. Manager placed pan in cooler to cool.
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. In sushi bar, sushi rice has no time mark. Sushi rice removed from temperature control approximately 2.5 hours prior. Employee marked sushi rice.
Employee washed hands in a sink other than an approved handwash sink. Cook in kitchen washed hands in prep sink not handwash sink.
Equipment drain line draining into handwash sink. Drain line for soda gun holster placed in handwash sink in bar. Drain line removed by manager.
Handwash sink not accessible for employee use at all times. Rolling trash can blocking handwash sink in kitchen between dish machine and triple sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test stripes available by establishment while testing dishwasher and sanitation bucket.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at either handwash sink behind sushi bar.
Bowl or other container with no handle used to dispense food. Plastic bowl used for a scoop in rice cooker on line. Bowl removed by manager.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee's open energy drink on prep table, manager throw it away. Employee drink cup behind sushi bar has no lid. Employee throw away.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple employee jackets hanging on shelf in kitchen by walk-in cooler used for can goods.
Equipment in poor repair. Multiple torn gaskets. One of cooler of sushi bar cooler and two in kitchen on cook line.
Floor soiled/has accumulation of debris. Floor under ice bin in server station near bar.
Food stored on floor. Tub of fresh ginger stored under handwash sink behind sushi bar. Bag of onions on the floor of walk-in cooler. Manager moved onions to correct shelf.
In-use knife/knives stored in cracks between pieces of equipment. Three knifes between back of prep table and walk-in cooler wall. Manager removed.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood shelf near walk-in cooler for storage of dry products is not sealed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior sides of cooking equipment on cook line.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Electrical drill stored on shelf over prep table next to walk-in cooler. Manager moved drill to properly place.
Wet wiping cloth not stored in sanitizing solution between uses. Two wet clothes on each of the cutting boards behind sushi bar.
Aug 6, 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 ▾
Shell eggs in use or stored with cracks or broken shells. See stop sale. One shell egg at sushi bar was cracked. Manager discarded cracked egg.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sitting on counter next to walk in cooler, shrimp tempura (66F - Cold Holding). Items are not kept on time per manager. Manager stated items were out of refrigeration less than 2 hours ago.Item placed in walk in cooler to begin cooling.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in walk in cooler that was opened two days prior, according to manage, did not have date marking. Manager added date marking.
Handwash sink used for purposes other than handwashing. Hand wash station by triple sink had dirty pots and pans. Manager removed.
Bowl or other container with no handle used to dispense food. In stored sugar and flour containers under prep table by walk in cooler, to go bowl used as scooper.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At sushi bar, employee drink on prep table. Employee removed.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed two employees drinking from an open container at sushi bar.
In-use knife/knives stored in cracks between pieces of equipment. Knife in between flip top reach in cooler and prep table on make line. Manager removed knife.
In-use tongs stored on equipment door handle between uses. Two tongs on handle of oven. Manager removed.
Utensils in poor condition. Knife on make line in kitchen has broken tip. Manager separated from other knifes.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping clothes on make line not stored in sanitizer in between use.
Jan 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 5 high priority.
5 High priority4 Intermediate10 Basic
Show 19 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook on cook line washed hands in prep sink for approximately three seconds. Manager coached employee on proper hand washing procedures.
Nonfood-grade containers used for food storage - direct contact with food. Bulk containers of salt and sugar in dry storage area of kitchen.
Shell eggs in use or stored with cracks or broken shells. See stop sale. One shelled egg in reach in cooler on cook line. One shelled egg in crate in walk in cooler. Eggs discarded.
Stop Sale issued due to adulteration of food product. 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. Two packages of tuna stored in reach in cooler at sushi bar. Tuna discarded. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In front cooler at sushi bar, eel and salmon 46F. Items placed into cooler approximately 15 minutes prior. Items moved to lower reach in cooler to cool.
Employee washed hands in a sink other than an approved handwash sink. Cook on cook line washed hands in prep sink. Manager coached employee on proper hand washing procedures.
Establishment advertised crab on menu/menu board but served imitation crab. On menu, item called spicy crab stick uses imitation crab meat. This item must either be spelled krab or indicated that it is imitation crab meat. Manager started changing menus to reflect this item.
Handwash sink used for purposes other than handwashing. Hand washing sink in bar with pan inside. Hand washing sink by triple sink in kitchen with pan inside. Pans removed.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No certified food manager with seven employees present. Manager arrived during inspection.
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. Two packages of tuna stored in reach in cooler at sushi bar. Tuna discarded. See stop sale.
Current Hotel and Restaurant license not displayed. Only license displayed is license from ABT.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor and floor drain near mop sink.
Food stored on floor. Plastic bottles of cranberry juice in bar. Containers of carrots, onions and sauces in walk in cooler. All items moved and stored correctly.
In-use tongs stored on equipment door handle between uses. Set of tongs on equipment handle on cook line. Tongs moved and stored correctly.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Ice scoop in ice bin at bar. Ice scoop in ice bin at server station. Scoops moved and stored correctly.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Prep shelf below prep table across from cook line is rusted.
Wet wiping cloth not stored in sanitizing solution between uses. Blue wiping cloth stored on counter in server station. Cloth moved and stored correctly.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket by server station 0ppm. Manager added more sanitizer. Retested 50ppm.
Working containers of food removed from original container not identified by common name. Bulk containers of salt and sugar in dry storage area of kitchen. Containers labeled.
Aug 9, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority2 Intermediate2 Basic
Show 9 findings ▾
Chlorine sanitizer in sanitation bucket not at proper minimum strength. Sanitation bucket at server area reading 0ppm, remade to 100ppm.
Food stored in ice used for drinks. See stop sale. Container of cut lemons stored in ice bin of soda machine in server area next to bar.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish heads stored over boxes of cooked pork dumplings in walk in cooler. Raw beef stored over cooked chicken in walk in cooler. Raw fish stored over noodles in reach in cooler at sushi bar. Raw shrimp stored over cooked pork dumplings in reach in cooler on cook line. Also raw chicken stored over raw shrimp in reach in cooler on cook line. Also raw beef stored over raw fish, both items removed from original packet, on speed rack in walk in freezer. Operator rearranged all items during inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. Container of cut lemons stored in ice bin of soda machine in server area next to bar.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (45F - Cold Holding); cooked chicken (45F - Cold Holding) in top section of reach in cooler on cook line, per operator lid has been consistently opened for less then 1 hour.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station on cook line. At hand wash station at bar.
No soap provided at handwash sink. At hand wash station at bar. At hand wash station in stall in men's bathroom.
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. Package of raw tuna in walk in cooler in small cooler next to door of walk in cooler.
Single-service articles stored next to handwash/food preparation sink exposed to splash. To go cups stored next to hand wash station in server area, cups moved
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.