TENKURA SUSHI
76000 WILLIAM BURGESS BLVD UNIT 7, Yulee FL 32097
Last inspected Jul 15, 2026 · 2 visits since October 2025
OCT 25
JUL 26
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass display coolers at sushi bar, tuna (47F - Cold Holding); krab (46F - Cold Holding). Manager stated items had just been out to make order then put back into cooler.
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Inspection history
2 visits, newest first
Jul 15, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 19 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate11 Basic
What the inspector wrote — 19 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. Multiple food items stored in plastic to go bags in walk-in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. In bottom of flip top reach in cooler on cook line, pan of raw shelled eggs stored above open container of tofu. Manager moved raw egg to bottom shelf. Also, in walk-in cooler three tubs of raw chicken stored above covered containers of different sauces.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, multiple pans of raw chicken stored over raw beef. Also, in walk-in freezer, metal tray of raw chicken and metal tray of raw beef stored on top of raw fish products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In glass display coolers at sushi bar, tuna (47F - Cold Holding); krab (46F - Cold Holding). Manager stated items had just been out to make order then put back into cooler.
Show the remaining 15 findings ▾
Toxic substance/chemical improperly stored. On lower shelf of table on cook line, spray bottle of Lysol and other cleaner stored next to sauce bottles and seasoning containers. Manager removed spray bottles from shelf.
Handwash sink used for purposes other than handwashing. Employee washing wiping clothes out in handwash sink by server area. Also, steel wool used to clean exterior of fryers in handwash sink at end of cook line. Manager removed. Also, dirty utensil in handwash sink next to three compartment sink. Manager removed utensil from sink.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels in dispenser at handwash sink at end of cook line. Manager stocked paper towels.
Records/documents for required employee training do not contain all of the required information. Training certifications of all employees only have employee name and date of training. No birth date, expired date or business name. Manager filled out all information during inspection.
Bowl or other container with no handle used to dispense food. In rice cooker, to go bowl used as scoop. Manager removed bowl from rice. Also, in bottom of flip top reach in cooler on cook line, to go bowl used as scoop in cooked chicken. Manager removed bowl.
Employee beverage container in ice machine/ice bin. Two (2) containers of coconut water for employee in ice machine. Employee removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee charger in metal cooking bowl on top edge of reach in cooler on cook line. Employee removed charger.
Equipment and utensils not properly air-dried - wet nesting. Multiple pans on shelf above three compartment sink stacked before properly air drying.
Food stored on floor. Under cook line, jug of fry oil on floor. Operator removed from floor. Also, to right of three compartment sink two (2) buckets of soy sauce on floor. Also, multiple sauces and container of noodles on floor of walk-in cooler. Also, at sushi bar, container of ginger on floor.
In-use ice scoop stored on soiled surface between uses. Ice scoop at server station stored between table and side of ice machine between uses.
In-use knife/knives stored in cracks between pieces of equipment. Five (5) knives stored between reach in cooler and prep table on cook line. Manager removed all knives and stored in pan.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets throughout establishment soiled with food debris/torn.
Single-service articles not stored inverted or protected from contamination. To go boxes on top shelf of cook line not inverted. Manager flipped all stacks of boxes. Also, at sushi bar, to go boxes not inverted. Manager flipped all boxes.
Wet wiping cloth not stored in sanitizing solution between uses. Observed two wet wiping clothes on counter at server station upon arrival. Server put clothes in sanitizer bucket.
Working containers of food removed from original container not identified by common name. On shelf near back door, container of flour not labeled.
Oct 29, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Operator has PH test strips but will be using chlorine bleach as the sanitizer for three compartment sink and dish machine.
No Heimlich maneuver/choking sign posted. Operator does not have a choking poster posted. Emailed operator a printable poster.
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.