TSUNAMI RED BOWL
12553 BARTRAM PARK BLVD STE 304, Jacksonville FL 32258 · (904) 503-7442
Last inspected Aug 26, 2026 · 11 visits since July 2023
SEP 24
FEB 25
SEP 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in rear kitchen.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
11 visits, newest first
Aug 26, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 7 high priority.
7 High priority5 Intermediate6 Basic
What the inspector wrote — 18 findingsThe state's own report →
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. Dishmachine testing at 0ppm during inspection, even after priming. Establishment will utilize triple sink for sanitizing until unit is serviced.
Food stored in ice used for drinks. Observed container of cut lemons stored in drink ice at server line. Person in charge removed.
Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels utilized to line containers in contact with food.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Person in charge unable to provide proof of parasite destruction for fish that arrives fresh at establishment. Person in charge called suppliers and obtained during inspection.
Show the remaining 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored over minced garlic. In white stand up reach in freezer no longer commercially packaged salmon stored over krab. Person in charge began rearranging.
Stop Sale issued due to food not being in a wholesome, sound condition. Escolar and tuna thawed in sealed Rop packaging with instructions to keep frozen, remove from package prior to thawing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken in reach in cooler stored above fill line at 50F. Person in charge removed excess.
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Establishment advertises Red Snapper on the menu, when asked which fish is served, person in charge indicated Tilapia is served. Invoices indicate tilapia has been ordered. Also, several menu items indicated Crab, or Crab delight, person in charge states imitation crab is being served. Multiple other menus items indicated Krab. Person in charge began making changes.
Food-contact surface soiled with food debris, mold-like substance or slime. Non fixed cutting boards with staining. Also, interior door of ice machine with debris accumulation.
Handwash sink used for purposes other than handwashing. Observed packages of food thawing in back kitchen hand wash sink. Observed rags and knife stored in back hand wash sink by dishmachine. Person in charge removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On lunch menu items number 32, 73, 74 contain raw products and are not identified. On kitchen dinner menu and all day black menu appetizers, items under sushi or sashimi missing disclosure.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds sushi rice, fried rolls in kitchen, tobiko, cut kale at sushi line, boba at server station. Unable to provide written procedures. Inspector provided.
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. See stop sale. Escolar and tuna thawed in sealed Rop packaging with instructions to keep frozen, remove from package prior to thawing.
Equipment and utensils not properly air-dried - wet nesting. Cups at server area wet nesting.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils at cookline stored in standing water at 84F. Person in charge moved to griddle.
Single-service articles improperly stored. Observed cases of single service items stored on floor of external shed located outside back door.
Stored food not covered. Multiple prepped items stored uncovered in walk in cooler. Person in charge began covering.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on sushi prep cutting boards.
Jan 29, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate7 Basic
Show 10 findings ▾
Employee applied hand antiseptic in place of washing hands as required. Food service employee returned from bathroom and engaged in Food service activity without second hand Wash step. Inspector intervened.
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at Dish machine Hand Wash Sink. Replaced by manger.
No soap provided at handwash sink. No soap at kitchen Hand Wash Sink. Replaced by manger. No paper towel at Dish machine line Hand Wash Sink. Replaced by manger.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Food stored on floor. Boxed meats, bagged vegetables on floor in walk in cooler. Moved by manager.
In-use knife/knives stored in cracks between pieces of equipment. Multiple In use knives stored between prep equipment. Moved by manager.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas stored in standing water 80°. Moved by manager
Outer openings not protected with self-closing doors. Self closing mechanism disabled at rear entrance.
Time/temperature control for safety food thawed in an improper manner. Frozen krab packets thawing at room temperature in kitchen. Moved by manager.
Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : kitchen.
Sep 22, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 1 high priority.
1 High priority3 Intermediate8 Basic
Show 12 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Container or raw chicken over ready to eat lettuce in walk in cooler. Moved by manager.
Handwash sink not accessible for employee use at all times. Hand Wash Sink by Dish machine blocked by multiple equipment, food containers. Moved by manager.
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/ 6 Food service employees onsite with no Certified Food Manager present.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at Hand Wash Sink by Dish machine line.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone in prep area. Moved by manager.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
Food stored on floor. Bags of carrots, flour on floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple in use utensils in standing water of 80°. Prep line.
Raw fruits/vegetables not washed prior to preparation. Cut avocados with lables still on : frontline.
Stored food not covered. Uncovered prepped foods in walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : kitchen.
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 6, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef 53. Raw chicken. 52. Cooked broccoli 52. Cooked noodle 51 in cooler on left hand side by kitchen entrance. Per Person In Charge, items placed about 11 am. Moved by manager to walk in cooler.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Kitchen Hand Wash Sink next to walk in cooler removed. Plumbing capped off. ( supplies removed )
Feb 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 3 high priority.
3 High priority7 Intermediate9 Basic
Show 19 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw chicken over ready to eat sauce in walk in cooler. Moved by manager
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef 53°. Raw chicken. 52°. Cooked broccoli 52°. Cooked noodle 51° in cooler on left hand side by kitchen entrance. Per Person In Charge, items placed about 11 am. Moved by manager to walk in cooler.
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 and the time removed from temperature control cannot be determined. No time mark on sushi rice made about 10:30am. Marked by manger.
Handwash sink not accessible for employee use at all times. Hand Wash Sink by Dish machine blocked by large food containers and multiple single service containers in sink.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Kitchen Hand Wash Sink next to walk in cooler removed. Plumbing capped off. ( supplies removed )
Identity of food or food product misrepresented. Establishment offers RED SNAPPER (Tai) on menu. Per manager "Tai" means Red Snapper in Japanese. After requesting invoice for Red Snapper invoice # 14227608 from Wismettac Asian Foods, Inc. was provided and was referenced to item 10, 90759 with a description of "F_Tilapia Fillet 9/11 Oz FARM TAIWAN SK". Inspector was also shown frozen "Shirakiku" brand Tilapia packets in reach in freezer when asked for Red Snapper onsite. Per Person In Charge Frontline sushi case was holding Red Snapper and an order for 34 Red Snapper (1) was placed by customer on table A04 this morning.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available.
No probe thermometer provided to measure temperature of food products. No probe thermometer available.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No Time Temperature Controlled for Safety form. Emailed copy.
Nonfood-grade basting brush used in food. Metal banded brush in bowl of whisked egg. Operator discarded item.
Bowl or other container with no handle used to dispense food. Multiple bowls used as scoop in foods.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cleaned plates stored under paper towel dispenser at kitchen Hand Wash Sink.
Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Condensation drip from ceiling in walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Knife between equipment by prep line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils, spoons in standing water 81°. Kitchen.
No handwashing sign provided at a hand sink used by food employees. Missing Hand Wash Sign at kitchen Hand Wash Sink.
Outer openings not protected with self-closing doors. Rear kitchen door with self closing mechanism disabled.
Time/temperature control for safety food thawed in an improper manner. Multiple frozen fish thawing at room temperature in kitchen. Moved by manager to walk in cooler.
Sep 18, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 16, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 3 high priority.
3 High priority5 Intermediate8 Basic
Show 16 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly in rear kitchen.
Operating with an expired Division of Hotels and Restaurants license. Establishment license expired. 06/01/2024
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp 70°, 69°, 72°. On shelf kitchen prep. Items placed about noon. Moved by manager Raw beef 50°. Raw chicken. 47°. Cooked chicken 47°. Cooked noodles 50°. Cooler opposite grill. Placed about 11 am. Moved by manager.
Handwash sink not accessible for employee use at all times. Hand Wash Sink by Dish machine / Three compartment sink blocked by multiple staked soy buckets.
Handwash sink used for purposes other than handwashing. Utensils in Hand Wash Sink by Dish machine.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment has no chlorine test strips available.
No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at kitchen Hand Wash Sink.
No soap provided at handwash sink. Missing soap at kitchen Hand Wash Sink.
Carbon dioxide/helium tanks not adequately secured. Unsecured co2 tanks. Kitchen
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean soup bowls under towel dispenser.
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. Labeled frozen tuna thawing at food temperature. items still frozen. Items cut by manger. Moved to cooler
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks on prep tables. Moved by manager
In-use knife/knives stored in cracks between pieces of equipment. Multiple knives between equipment. Kitchen. Moved by manager.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Bowl as scoop in ice machine. Moved by manager.
Raw fruits/vegetables not washed prior to preparation. Cut broccoli not washed before cutting. Person In Charge had broccoli washed.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wipes on counter in : kitchen.
Mar 27, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 1 high priority.
1 High priority1 Intermediate1 Basic
Show 3 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled equipment then handled clean plate without washing hands. Inspector intervened
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/ Approximately 7 food service employees onsite with no certified food certification present.
Condensation or other drainage not disposed of according to law. Heavy condensation drip from ceiling in walk in cooler.
Mar 18, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 26 violations recorded, 5 high priority.
5 High priority10 Intermediate11 Basic
Show 26 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled soiled equipment then handled clean plate without washing hands. Inspector intervened
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Employee used bathroom but did no second wash when returning to kitchen.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Utilities at Three compartment sink not sanitized. Employee just washed and rinsed. Inspector intervened.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp on shelf 80°. Moved by manager. Cooked chicken on counter 69°. Discarded.
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 and the time removed from temperature control cannot be determined. No time mark on cooked riced at frontline. Made at 11 am per manager.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Ware washing employees no idea how to wash rinse sanitize utensils.
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.
Handwash sink not accessible for employee use at all times. Hand wash sink by Dish Machine totally blocked by multiple equipment, lids, shelving in sink.
Handwash sink used for purposes other than handwashing. Kitchen Hand wash sink used as counter for sauce containers.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available.
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/ Approximately 7 food service employees onsite with no certified food certification present.
No paper towels or mechanical hand drying device provided at handwash sink. N paper towels at multiple Hand wash sinks.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
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.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Carbon dioxide/helium tanks not adequately secured. Unsecured co2 tanks in kitchen.
Ceiling tile missing. Missing ceiling tiles above packaged foods in rear of kitchen. N
Condensation or other drainage not disposed of according to law. Heavy condensation drip from ceiling in walk in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container on prep area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone, jacket on prep area and food shelf.
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized.
Equipment in poor repair. Frontline Reach in cooler door broken. Falls apart when opened.
Floor area(s) covered with standing water. Standing water on floor walk in cooler.
Food stored on floor. Bag of carrots on floor. Walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Knife between equipment. Kitchen. Moved by manager.
Jul 10, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate6 Basic
Show 13 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Establishment license expired 06/01/2023
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler opposite grill. 48° cooked shrimp. 50° tofu. Imitation crab 49° per Person In Charge items placed about 1 pm. Items moved to walk in cooler.
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 and the time removed from temperature control cannot be determined. No time mark on sushi rice made at 1 pm per Person In Charge. Marked by manager.
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 probe thermometer provided to measure temperature of food products. Establishment digital probe thermometer not working.
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Nonfood-grade basting brush used in food. Metal banded paint brush used for basting. Discarded by manager.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cooler opposite grill not holding foods to 41° or below. Per Person In Charge, service technician already called.
Condensation or other drainage not disposed of according to law. Condensation drip in walk in cooler. Per Person In Charge service technician already called.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag over food prep. Kitchen. Moved by manager.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas, utensils in standing water 78°. Moved by manager.
Stored food not covered. Uncovered wantons in reach in freezer.
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.