WASABI SUSHI FANG
1650 SAN PABLO RD S #5, Jacksonville FL 32224
Last inspected Apr 15, 2025 · 9 visits since July 2023
□ Not on the state's active licence list
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
JUL 23
MAR 24
SEP 24
MAR 25
▲ GETTING WORSE
4 inspections, one direction. The current grade is the worst on record.
Roach activity present as evidenced by live roaches found. Observed 4 live roaches under Dish machine.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $2,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2023017258 | Dec 28, 2022 | Apr 20, 2023 | $1,200 |
| 5--2022038554 | May 18, 2022 | Aug 31, 2022 | $400 |
| 5--2017040877 | Aug 18, 2017 | Sep 20, 2017 | $400 |
Inspection history
9 visits, newest first
Apr 15, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 9, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. No hot water available at 3CS. Establishment water at 72F-74F. Operator stated he has to call someone to repair water heater.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sinks throughout restaurant. Establishment water at 72F-74F. Operator stated he has to call someone to repair water heater.
Apr 1, 2025Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used in direct contact with multiple raw fish at sushi making station.
Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. No hot water available at 3CS. Establishment water at 72F-74F. Operator stated he has to call someone to repair water heater.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sinks throughout restaurant. Establishment water at 72F-74F. Operator stated he has to call someone to repair water heater.
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. Reach-in cooler across from wok station on cookline unable to maintain temperature of 41F and below, observed fam not blowing cool / cold air.
Mar 19, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 18 violations recorded, 3 high priority.
3 High priority8 Intermediate7 Basic
Show 18 findings ▾
Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used in direct contact with multiple raw fish at sushi making station.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above ready to eat shrimp sauce in walk-in-cooler. Also, raw beef stored above ready to eat lettuce in walk-in-cooler. Operator removed raw beef and raw chicken to properly store.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked noodles, raw chicken, raw beef, butter (45F-47F - Cold Holding) in reach-in cooler across from wok station. Employee stated items were placed in cooler this morning. Operator had employee remove TCS foods and place in walk-in-cooler until unit working properly.
Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Employee touching/ ran hands through cooked noodles with bare hands when asked when noodles were cooked. Discussed with employee to avoid touching foods with bare hands contact.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from wok station soiled/ stained.
Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. No hot water available at 3CS. Establishment water at 72F-74F. Operator stated he has to call someone to repair water heater.
No probe thermometer provided to measure temperature of food products. Operator unable to provide a probe thermometer during this inspection.
No soap provided at handwash sink. No soap at hand wash sink next to triple sink and no soap at hand wash sink in closed end of sushi making station. Employee replenished soap at both hand wash sinks.
Records/documents for required employee training do not contain all of the required information. Information missing from Mario and Leo food safety certificates. No authorized signature or date training took place.
Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored under front counter. Operator labeled spray bottle of window cleaner.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sinks throughout restaurant. Establishment water at 72F-74F. Operator stated he has to call someone to repair water heater.
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. Reach-in cooler across from wok station on cookline unable to maintain temperature of 41F and below, observed fam not blowing cool / cold air.
Cutting board has cut marks and is no longer cleanable. Cutting board on reach-in cooler across from wok station has multiple cut marks and is no longer cleanable. Employee brought out a new cutting board and removed cutting board with the multiple cut marks.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal belongings stored on top of reach-in cooler on cookline. Operator removed speaker and cell phone from on top of reach-in cooler.
Food stored on floor. Plastic bucket with ginger stored on floor in sushi making station. Employee removed from floor to properly store.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler soiled.
Single-service articles improperly stored. Box with wrapped sleeves of single use to go lids stored on floor in front of storage shelf. Operator removed box with lids to properly store.
Working containers of food removed from original container not identified by common name. Multiple containers without identification on dry food storage shelf that have been removed from original container. Operator labeled flour, and corn starch.
Sep 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 5 high priority.
5 High priority2 Intermediate8 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); Observed sanitizer bucket empty. Operator stated she will call to have serviced and will use triple sink until dishwasher is serviced.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cleaning wok, put gloves on and then started to cook vegetables without washing hands. Operator spoke with employee and employee washed hands and put on new gloves.
Non-food grade paper/paper towel used as liner for food container. Multiple fish are wrapped in direct contact of non food grade paper towel. Operator removed paper towel and re-wrapped fish in deli paper.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. ambient temperature of shelled eggs (66F - Cold Holding). Operator stated eggs were placed in reach-in cooler approximately 30 minutes prior to inspectors arrival.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken, (47F - Cold Holding); raw shrimp (50F - Cold Holding) in reach-in cooler across from wok station. Operator stated the foods were placed in cooler this morning when they just opened approximately 30 minutes prior to inspectors arrival. Also, raw chicken, raw beef (48F - Cold Holding) in walk-in-cooler. Operator stated both foods were bought this morning. Operator placed some ice near items to chill.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. tofu (62F - Cooling); cut lettuce (50F - Cooling) at 11:50-2nd temp 45 minutes later -temp of tofu 64F and lettuce 54F. Observed reach-in cooler not able to maintain temperature of 41F and below. Operator removed items from cooler to place in nearby reach-in cooler that is able to maintain proper temperature.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from wok station soiled/ stained. Also, fryer basket at fryer has build up of debris/ accumulation of dried foods
Bathroom facility in disrepair. Urinal in men's restroom in disrepair/ out of order.
Clean utensils or equipment stored in dirty drawer or rack. Clean knives on shelf below sushi making table stored on dirty towel. Operator changed out towel and re-cleaned knives.
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. Walk-in-cooler unable to maintain temperature of 41F and below. Ambient temperature 59F. Observed plastic bag and heavy build up of dust on back of fan area. Also, reach-in cooler across from wok station unable to maintain temperature of 41F and below. Ambient temperature 66F. Observed standing water on bottom of reach-in cooler. Also, single glass door reach-in cooler next to fryer unable to maintain temperature of 41F and below. Ambient temperature 50F. Observed interior condensation.
Equipment in poor repair. One filter in hood area above fryers in disrepair. Also, torn gasket on single glass door reach-in cooler next to fryer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in deep freezer across from triple sink soiled. Also, inner side of handle of walk-in-cooler soiled.
Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler across from wok station has an accumulation of soiled residue.
Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. No light working in walk-in-cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on counter next to cutting board in sushi making station. Operator removed cloth and placed in nearby sanitizer solution.
Mar 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate3 Basic
Show 8 findings ▾
Non-food grade paper/paper towel used as liner for food container. Raw salmon wrapped in direct contact with non food grade paper towel in reach-in cooler at sushi making station.
Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Operator unable to provide proof of aquacultured fish fed formulated feed. Operator called vendor and had aquacultured letter emailed to show.
Toxic substance/chemical improperly stored. Container of bleach stored next to bottled water and soy crepe paper in sushi making station. Operator removed container of bleach to properly store.
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. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection.
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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection. Operator had one employee on duty during this inspection read and sign health form.
Equipment in poor repair. Gasket on reach-in cooler across from wok station torn. Also, gasket on reach-in cooler in sushi making station torn.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk in freezer soiled. Also, gasket on reach-in cooler in sushi making station soiled. Also, multiple filters in hood above wok station soiled.
Wiping cloth sanitizing solution stored on the floor. Bucket of sanitizer solution stored on floor at sushi making station. Operator placed a 2nd bucket under sanitizer solution.
Jul 10, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 7, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority1 Intermediate4 Basic
Show 7 findings ▾
Roach activity present as evidenced by live roaches found. Observed 4 live roaches under Dish machine.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer bucket at entrance of kitchen at 200ppm. Manager added water to sanitizer bucket. Took second test of sanitizer at 100ppm.
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. Observed establishment without written procedures on vomiting and diarrhea clean up.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled.
Dead roaches on premises. Observed total of 6 dead roaches. 1 dead roach under ice bin soda station accross from sushi area. 5 dead roaches under ware washing area.
No handwashing sign provided at a hand sink used by food employees. Observed No handwashing sign provided at a hand sink used by food employees on cook line hand sink near entrance of kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed door gaskets on reach in cooler on cook line soiled.
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.