Jimmys Sushi Bar Japanese
Last inspected: Jan 27, 2026
64
Score
Jimmys Sushi Bar Japanese has been inspected 10 times since 2023. The most recent visit was on Jan 27, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have turned up more issues than earlier ones, averaging around 11 violations lately compared to roughly six violations before.
The pattern that stands out is “nonfood-contact surface soiled with grease”, which has been cited six times.
By comparison, the average Seminole facility scores 71, putting Jimmys Sushi Bar Japanese on the weaker side. The record is unremarkable in either direction.
10
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over avocados in glass cooler, tuna relocated **Corrected On-Site**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink behind sushi bar **Repeat Violation**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - In-use wet wiping cloth/towel used under cutting board. Sushi bar
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled Kitchen deli cooler gaskets soiled **Repeat Violation**
23-03-4
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation**
14-09-4
64
Sep 9, 2025
Routine - Food
2 critical violations. 5 major violations. 13 minor violations.
View 20 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw eggs not separated from onions. Discussed proper food storage with operator.
08A-04-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Ground tuna in reach in cooler by kitchen entrance fully thawed in commercial vacuum sealed packaging that specifies to remove from packaging before thawing. Escolar and yellowfin tuna in reach in coolers between kitchen and sushi bar fully thawed in commercial vacuum sealed packaging that specifies to remove from packaging before thawing.
01B-13-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in ware washing area had fan sitting in it. Operator moved fan. **Corrected On-Site**
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at sushi bar heavily grooved and stained with black mold like substance. Parsley at sushi bar being kept in old sanitizer bucket that plastic is rough and frayed, no longer cleanable.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in sushi bar.
31B-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Handwashing sink on cook line next to 2 compartment sink at 83F. Operator adjusted and retemped at 100F. **Corrected On-Site**
27-16-4
Intermediate - Bottle containing toxic substance not labeled in warewashing area. Operator labeled. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice bin at wait station. **Repeat Violation**
22-20-5
Basic - Cloth used as a food-contact surface. Unapproved Paper towels used to line containers with scallops.
21-05-5
Basic - 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. Ground tuna, escolar and yellowfin tuna thawed in commercial packaging that specifies to remove before thawing. In reach in cooler at kitchen entrance.
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at sushi bar heavily grooved and stained with black mold like substance. **Repeat Violation**
14-09-4
Basic - Floor soiled/has accumulation of debris under cook line equipment. **Repeat Violation**
36-73-4
Basic - Hole in or other damage to wall under 2 compartment sink at end of cook line.
36-24-5
Basic - Ice buildup in reach-in freezer on cook line next to deli cooler.
14-69-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop by ice machine stored on dirty nonfood contact surfaces, on top of an inverted bucket touching a fan
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system has accumulation of grease **Repeat Violation**
23-03-4
Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Deli cooler on cook line has no light inside.
38-08-4
Basic - Unnecessary items/unused equipment on the premises. Lawn equipment being stored in out of order walk in cooler being used for dry storage.
33-31-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food in reach in cooler at entrance of kitchen. Discussed proper food storage with operator.
08B-17-4
Basic - container installed for catching grease from hood drip tray missing from far left end of hood system
14-73-4
23
Feb 21, 2025
Routine - Food
7 minor violations.
View 7 violations
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
61
Jul 30, 2024
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Lighting Adequate; Required Shields in Place
FL-36
74
Mar 5, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Ceramic bowl in rice bin **Warning** - From follow-up inspection 2024-03-05:
14-01-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning** - From follow-up inspection 2024-03-05: **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven soiled at end of sushi bar **Repeat Violation** **Warning** - From follow-up inspection 2024-03-05: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled **Repeat Violation** **Warning** - From follow-up inspection 2024-03-05: **Time Extended**
23-03-4
82
Mar 1, 2024
Routine - Food
3 critical violations. 7 minor violations.
View 10 violations
High Priority - Container of medicine improperly stored. Burn spray on shelf over prep line, removed **Corrected On-Site** **Repeat Violation** **Warning**
41-07-4
High Priority - 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. 0ppm, chlorine bucket empty, operator replaced chemical, 50ppm **Corrected On-Site** **Repeat Violation** **Warning**
22-41-4
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach on microwave on cook line, operator killed and sanitized area **Corrected On-Site** **Warning**
35A-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Ceramic bowl in rice bin **Warning**
14-01-5
Basic - Cutting board has cut marks and is no longer cleanable. **Repeat Violation** **Warning**
14-09-4
Basic - Ice scoop handle in contact with ice. In ice bin at bar, removed **Corrected On-Site** **Warning**
10-08-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handle in flour bin **Warning**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven soiled at end of sushi bar **Repeat Violation** **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled **Repeat Violation** **Warning**
23-03-4
45
Oct 18, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple individually portioned fish not dated in chest freezers **Repeat Violation** **Warning** - From follow-up inspection 2023-10-18: **Time Extended**
02C-06-5
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Warning** - From follow-up inspection 2023-10-18: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster ovens at sushi bar **Repeat Violation** **Warning** - From follow-up inspection 2023-10-18: **Time Extended**
22-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of fryers on cook line Reach in cooler gaskets soiled on cook line **Repeat Violation** **Warning** - From follow-up inspection 2023-10-18: **Time Extended**
23-03-4
78
Oct 10, 2023
Routine - Food
4 critical violations. 2 major violations. 7 minor violations.
View 13 violations
High Priority - Container of medicine improperly stored. Advil and burn spray on shelf above coolers on cook line **Warning**
41-07-4
High Priority - 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. 0ppm, operator contacted company for repairs, triple sink set up Quat 200ppm **Corrective Action Taken** **Warning**
22-41-4
High Priority - Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee observed coughing into hands then touched clean equipment without washing hands **Warning**
12A-14-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cooked eel and wasabi in cooler at sushi bar, order corrected **Corrected On-Site** **Repeat Violation** **Warning**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink at bar, replaced **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Operator is not properly tracking/marking the number of days opened commercially processed, ready-to-eat, time/temperature control for safety food was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Multiple individually portioned fish not dated in chest freezers **Repeat Violation** **Warning**
02C-06-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. **Warning**
16-21-4
Basic - 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. Raw tuna in cooler at sushi bar **Warning**
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Sushi bar and kitchen **Repeat Violation** **Warning**
14-09-4
Basic - Floor soiled/has accumulation of debris. Accumulation of grease under cook line **Repeat Violation** **Warning**
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster ovens at sushi bar **Repeat Violation** **Warning**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on sides of fryers on cook line Reach in cooler gaskets soiled on cook line **Repeat Violation** **Warning**
23-03-4
32
Jun 13, 2023
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
35
Feb 3, 2023
Routine - Food
4 minor violations.
View 4 violations
Basic - Equipment in poor repair. Microwave in sushi are frame rusted.
14-11-5
Basic - Floor soiled/has accumulation of debris. Under fryers. **Repeat Violation**
36-73-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop laying in tempura flour. Handle in sugar. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Interior of oven has accumulation of black substance/grease/food debris. Small oven interior of doors soiled at sushi area.
22-08-4
82
Frequently Asked Questions
When was Jimmys Sushi Bar Japanese last inspected?
The most recent health inspection at Jimmys Sushi Bar Japanese on file is from Jan 27, 2026. The public record contains 10 inspections in total.
What is the most common violation at Jimmys Sushi Bar Japanese?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited six times, more than any other issue at Jimmys Sushi Bar Japanese.
How does Jimmys Sushi Bar Japanese compare to other restaurants in Seminole?
Jimmys Sushi Bar Japanese most recently scored 64 out of 100, which is lower than the Seminole average of 71.
Has Jimmys Sushi Bar Japanese's inspection record improved over time?
No. Recent inspections at Jimmys Sushi Bar Japanese have averaged around 11 violations per visit, up from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Jimmys Sushi Bar Japanese means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Jimmys Sushi Bar Japanese inspected?
Based on the inspection history on file, Jimmys Sushi Bar Japanese is inspected around three times per year on average.
Nearby Restaurants