WASABI SUSHI
840 NAUTICA DR STE 127, Jacksonville FL 32218 · 904-696-7270
Last inspected Mar 24, 2026 · 8 visits since July 2023
JAN 24
NOV 24
APR 25
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee at sushi bar cutting cucumber with no gloves.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2019014078 | Feb 13, 2019 | Aug 1, 2019 | $800 |
| 5--2018062617 | Nov 6, 2018 | Jan 15, 2019 | $200 |
| 5--2016037233 | Aug 5, 2016 | Sep 8, 2016 | $400 |
Inspection history
8 visits, newest first
Mar 24, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority3 Intermediate7 Basic
What the inspector wrote — 12 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. At prep area reach-in cooler, tray of raw salmon stored over bag of noodles. Also, at prep area reach-in freezer, raw salmon in plastic wrap stored over bags of fries and cooked shrimp. Operator moved all items to proper storage levels
Stop Sale issued due to food not being in a wholesome, sound condition. At sushi bar reach-in coolers, 3 each tuna, 1 each tilapia and 4 each ground tuna packages in reduced oxygen packaging not removed before thawing. All packages state to keep frozen, remove before thawing.
Food-contact surface soiled with food debris, mold-like substance or slime. At dish area, white cutting board has black stains.
Handwash sink used for purposes other than handwashing. In kitchen, plastic container in handwash sink. Employee removed container.
Show the remaining 8 findings ▾
Spray bottle containing toxic substance not labeled. At cook line, spray bottle of red chemical not labeled. Operator labeled spray bottle.
Bowl or other container with no handle used to dispense food. At prep area, plastic cup used as scoop in bulk rice. Operator removed cup.
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. At sushi bar reach-in coolers, 3 each tuna, 1 each tilapia and 4 each ground tuna packages in reduced oxygen packaging not removed before thawing. All packages state to keep frozen, remove before thawing.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At prep area, 2 employee coats stored on cases of plastic togo cups. Operator moved coats.
Equipment and utensils not properly air-dried - wet nesting. At drink station, plastic cups stacked before air drying.
Food stored on floor. At cook line, container of oil stored on floor. Operator moved to shelf.
Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line area, interior of microwave has encrusted food residue.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have grease build up.
Aug 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority3 Intermediate7 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), ran multiple times, attempted to prime with sanitizer still not dispensing. Operator Wii use triple sink to sanitize until machine is functioning properly.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee at sushi bar cutting cucumber with no gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw shrimp stored over portioned sauces. Operator moved shrimp to proper storage level.
Stop Sale issued due to food not being in a wholesome, sound condition. At sushi bar in under counter reach-in cooler, 3 packs of tuna not removed from reduced oxygen packaging before thawed.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in flip top reach-in cooler, noodles (54F - Cold Holding); salmon (49-51F - Cold Holding); shrimp (56F - Cold Holding); chicken (50F - Cold Holding); scallops (49F - Cold Holding). Operator stated items in cooler 2.5 hours. Items moved to back reach-in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. At dish area, large yellow cutting board has black stains.
Handwash sink used for purposes other than handwashing. At sushi bar, multiple items in handwash sink, At cook line, bottle of soap and spray bottle in handwash sink. Operator removed all items.
Spray bottle containing toxic substance not labeled. At cook line handwash sink, spray bottle with red chemical not labeled.
Carbon dioxide/helium tanks not adequately secured. 1 tank at bag-in-box soda storage rack not secured.
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. At sushi bar in under counter reach-in cooler, 3 packs of tuna not removed from reduced oxygen packaging before thawed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drink on shelf above flip top reach-in cooler. Operator moved.
Food stored on floor. At cook line, open case of oil on floor. Operator moved to shelf.
In-use knife/knives stored in cracks between pieces of equipment. At cook line, multiple knives stored in gap between reach-in coolers. Operator moved knives.
Insect control device installed over food preparation area. In kitchen, bug zapper on top shelf above microwave and bag-in-box sodas.
Working containers of food removed from original container not identified by common name. At prep area on storage shelf, multiple bulk containers not labeled. Operator stated label has worn off and labeled.
Apr 1, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, pan of raw shrimp stored on container of soy sauce. At prep area, pan of sliced raw beef stored on pan of raw shrimp. Operator moved items to proper storage.
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 cook line and sushi bar, multiple items held on time have no time marked. Operator stated all items placed out at opening. Time marked on all items.
Toxic substance/chemical improperly stored. On storage shelves by sushi bar, Clorox wipes stored with chop sticks. Operator moved wipes to bottom shelf.
Handwash sink used for purposes other than handwashing. In kitchen, handwash sink has strainer in sink, plastic lid on faucet. Operator moved items.
Spray bottle containing toxic substance not labeled. At dish area, chemical spray bottle not labeled.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line and dry storage shelves, employee drinks on prep/storage shelves. Operator moved drinks.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, employee cell phone on shelf above reach-in cooler. In kitchen on dry storage rack, multiple personal items to shelves. At storage shelf by sushi bar, multiple personal items stored on shelves and customer food items. Operator moved all items.
Equipment and utensils not properly air-dried - wet nesting. At dish area, clean containers stacked before air drying. At drink station, plastic cups stacked before air drying.
Equipment in poor repair. In kitchen, interior of microwave has rust.
Food stored on floor. In walk-in cooler, containers of sauce stored on floor. In prep area, multiple breading/batter bags on floor. Operator moved items to shelves.
In-use knife/knives stored in cracks between pieces of equipment. At cook line, multiple knives stored between reach-in coolers. Operator moved.
Time/temperature control for safety food thawed in an improper manner. In kitchen m ground tuna thawing at room temperature. Operator moved to walk-in cooler.
Nov 1, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
5 High priority2 Intermediate10 Basic
Show 17 findings ▾
Nonfood-grade bags used in direct contact with food. At cook line reach-in freezer, breaded shrimp stored in plastic smiley face bag.
Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Establishment receives fresh salmon for use on sushi bar, no documentation available. Operator called supplier and received letter stating salmon is pending raised and pellet fed.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at cook line, raw chicken and raw salmon stored on same plate with plastic wrap separating items. At cook line reach-in freezer, breaded shrimp in takeout bag stored over dumplings and edamame. At dish area, in standup reach-in cooler, raw beef stored over cooked noodles. In walk-in cooler, raw beef stored over unwashed produce. Operator moved all items to correct storage levels.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar, krab (44F - Cold Holding). Krab held out on counter. Operator moved to Time as a Public Health Control, time marked.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line on counters, fried salmon, cream cheese roll, salmon roll, fried shrimp (73-121F - Hot Holding). At sushi bar, sushi rice (74F - Hot Holding). All items moved to Time as a Public Health Control, emailed operator written procedures, time marked for all items.
Handwash sink does not have enough water pressure to properly wash hands. At front counter handwash sink, hot water pressure very low.
No soap provided at handwash sink. At both kitchen handwash sinks, no soap. Operator supplied soap.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At back kitchen, interior of ice machine door and side panel have soiled.
Bowl or other container with no handle used to dispense food. At back kitchen, in bulk rice container, plastic togo cup used as scoop. Operator removed.
Carbon dioxide/helium tanks not adequately secured. At soda storage rack in kitchen, 1 tank not secured.
Food stored on floor. At soda storage rack in kitchen, 2 cases of bag-in-box soda stored on floor. At back dry storage shelf, container of soy sauce stored on floor.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At cook line, in small rice warmer, scoop handle touching rice. At front counter soda station, ice scoop handle touching ice. Operator moved both scoops.
Outer openings not protected with self-closing doors. Back door in kitchen missing door closer.
Reuse of single-service or single-use articles. At front counter, cardboard box reused for cups of shrimp sauce.
Single-service articles not stored inverted or protected from contamination. At cook line, togo containers on top shelf, not inverted. Operator inverted.
Wood food-contact surface not properly sealed. At front counter prep sink, wood on knife sharpener not sealed, black stains present.
Working containers of food removed from original container not identified by common name. At dry storage shelves in back kitchen, multiple bulk containers not labeled. Operator labeled.
Jan 16, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In chest reach-in freezer by water heater, raw shrimp in plastic wrap stored over krab sticks. Operator moved shrimp to proper storage.
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In counter top sushi reach-in cooler, thermometer not displaying proper temperature.
No handwashing sign provided at a hand sink used by food employees. No handwash sign in men's restroom.
Outer openings not protected with self-closing doors. At back door, door closer is disconnected. Operator stated it is not working and has a new one on order.
Sep 28, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw beef and raw shrimp stored over ready to eat cut lettuce. Items moved and stored correctly.
Jul 25, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw beef and raw shrimp stored over ready to eat cut lettuce. Items moved and stored correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi rice held on time. Paperwork states sushi rice is held from 1100 to 1500. Rice being used at 1530 should have been discarded at 1500. Rice discarded and replaced.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi rice held on time. Paperwork states sushi rice is held from 1100 to 1500. Rice being used at 1530 should have been discarded at 1500. Rice discarded and replaced.
Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice bin near sushi bar. Interior of ice machine in kitchen.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. In main menu books, page that states Sushi Entrees at top does not indicate which rolls are raw.
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. Training includes employee health responsibilities, but records are not acceptable due to alteration of expiration dates.
Records/documents for required employee training appear to be falsified. Training records shown have expiration dates that are erased/altered. No other proof of training available.
Equipment in poor repair. Top of chest freezer by exit door is cracked. Gasket for reach in freezer by prep area is torn. Front of ice machine is cracked and rusted.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in sushi bar. Floor under cooking equipment. Floor under ice machine in kitchen. Floor by hot water heater. Wall under dish machine. Wall by mop sink. Ceiling in kitchen by cook line.
No handwashing sign provided at a hand sink used by food employees. Hand washing sink near walk in cooler. Inspector emailed sign.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves and cabinets in sushi bar. Area around soda nozzles near sushi bar. Exterior of rice cookers on cook line. Hood filters above cooking equipment. Mop sink. Yellow mop bucket by mop sink. Ice machine filters.
Outer openings not protected with self-closing doors. Rear exit door does not self close.
Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Rear exit screen door is torn and rear exit door kept open.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on sushi prep area, cook line and near dish machine. Cloths moved and stored correctly.
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.