O-Ku Jacksonville
Last inspected: Apr 13, 2026
47
Score
Inspectors have visited O-Ku Jacksonville 12 times, with records going back to 2023. On Apr 13, 2026, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up more issues than earlier ones, averaging around seven violations lately compared to roughly five violations before.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
O-Ku Jacksonville's latest score of 47 falls below the Jacksonville Beach average of 73. This restaurant has more on its record than most do.
12
Inspections
2
Critical latest
1
Major latest
7
Minor latest
Inspection History
Apr 13, 2026
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler at the end of cook line Raw chicken (49F-54F - Cold Holding); Cooked vegetables (49F-54F - Cold Holding); Corn salsa (49F-54F - Cold Holding); Blanched broccoli (49F-54F - Cold Holding); Raw duck (49F-54F - Cold Holding); Raw salmon (49F-54F - Cold Holding); Ground beef (49F-54F - Cold Holding); Cooked short ribs (50F-54F - Cold Holding); Cooked pork belly (50F-54F - Cold Holding); Sweet potatoes (50F-54F - Cold Holding); gravy (50F-54F - Cold Holding); butter (50F-54F - Cold Holding). See stop sale. Cooler has an ambient temperature of 60F. Manager stated all products were left in cooler from previous day. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in reach in cooler at the end of cook line Raw chicken (49F-54F - Cold Holding); Cooked vegetables (49F-54F - Cold Holding); Corn salsa (49F-54F - Cold Holding); Blanched broccoli (49F-54F - Cold Holding); Raw duck (49F-54F - Cold Holding); Raw salmon (49F-54F - Cold Holding); Ground beef (49F-54F - Cold Holding); Cooked short ribs (50F-54F - Cold Holding); Cooked pork belly (50F-54F - Cold Holding); Sweet potatoes (50F-54F - Cold Holding); gravy (50F-54F - Cold Holding); butter (50F-54F - Cold Holding). See stop sale. Cooler has an ambient temperature of 60F. Manager stated all products were left in cooler from previous day. **Warning**
01B-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some oyster tags missing last date served
01C-03-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaging in food preparation without hair restraint.
13-03-4
Basic - Insect control device installed over food preparation area. Observed bug zapper stored near glassware on front counter. Manager removed and stored properly. **Corrected On-Site**
35B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled with mold like substance near ice chute of unit.
22-20-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank located outside establishment Office time = Administrative work, daily report - organize emails, follow up phone calls. Adequately secured.
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table on cook line. Employee removed and stored properly. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bag and employee hat stored on shelf above prep area. Employee removed and stored properly. **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing a watch.
13-07-4
47
Oct 17, 2025
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed cutting board blocking employees hand washing station in sushi area. Employee removed and stored properly to access hand washing station. **Corrected On-Site**
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed the HARVEST MOON 17 on drink menu made with Raw shell eggs without Consumer Advisory stating it contains raw shell eggs. Manager placed star on HARVEST MOON 17 on all drink menus linked to the consumer advisory at the bottom of menu. Manager will reprint menus in the future and indicate drinks that are made under a consumer advisory. **Corrected On-Site**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed employee hand sink in sushi bar area without paper towels and hand soap. Employee provided paper towels and hand soap for employee hand washing sink. **Corrected On-Site**
31B-02-4
Intermediate - 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. Observed 1 employee food safety training expired.
53B-13-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on top of reach in cooler. Manager placed towel in sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - No copy of latest inspection report available. Observed establishment without last Inspection report.
51-18-6
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards on sushi line deeply grooved. **Repeat Violation**
14-09-4
58
Mar 17, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
67
Sep 30, 2024
Routine - Food
No violations found.
100
Sep 18, 2024
Routine - Food
5 critical violations. 2 major violations. 8 minor violations.
View 15 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical dishwasher machine at 0ppm. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Repeat Violation** **Admin Complaint**
22-49-4
High Priority - 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. Observed employee in sushi area cutting raw fish with bare hands. Employee washed hands properly and placed gloves on. **Corrective Action Taken**
09-01-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed In-use utensil at 89F. Employee removed and paced new hot water at 140F. **Corrected On-Site**
10-05-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect in ware washing area. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - 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. See stop sale. Observed sushi rice being held on time control without time mark. Employee placed time mark on sushi rice. **Corrected On-Site**
03F-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some oyster tags not marked with last date served.
01C-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser without label. Employee placed label on spray bottle. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled near chute.
22-20-5
Basic - Ceiling tile missing. Observed ceiling tiles missing in kitchen. Manager stated establishment has a few roof leaks.
36-36-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank in kitchen near ware washing area not adequately secured. Manager secured CO2 tank. **Corrected On-Site**
51-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop near dish machine not stored properly to air dry.
42-01-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaging in food preparation without beard guard.
13-04-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation with watch on.
13-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees pack of cigarettes stored next to plate of scallops. Employee removed and stored properly. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed in bar area employee drink stored next to clean utensils/ cups. Employee removed and stored properly. **Corrected On-Site** **Repeat Violation**
12B-07-4
26
Apr 29, 2024
Complaint Partial
1 critical violation.
View 1 violation
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs stored over ready to eat vegetables in prep reach-in cooler. Employee removed shelled eggs to properly store. **Corrected On-Site**
08A-05-6
86
Mar 15, 2024
Routine - Food
No violations found.
100
Mar 13, 2024
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed truffle butter (44F - Cold Holding) at flip top cooler on cook line . Truffle butter did have parchment paper lining. Employee stated he placed on line maybe 30 minutes prior. Employee removed paper from butter. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Total of 2 flying insects. Observed one flying insect near upstairs bar area. Observed one flying insect on cook line. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Chlorine Dish machine at 0ppm. **Warning**
22-49-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on drying rack over clean dishes. Observed employee drink on prep table. Manager removed and stored properly. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal items stored on coke boxes in storage area. Manager removed and stored properly. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed cases of oil in storage room on floor. Manager removed and stored properly. **Corrected On-Site** **Repeat Violation**
08B-38-4
55
Sep 21, 2023
Complaint Full
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - 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. Sushi rice on cook line not properly time marked. At 4:55pm found sushi rice held under time control time marked from 5pm to 9pm. After reviewing with manager, manager stated rice was prepared at 4:50pm and properly time marked rice. **Corrected On-Site** **Warning** - From follow-up inspection 2023-09-21: Sushi rice, cooked chicken, batter not time marked. Items are held under time control. Chef stated food was cooked sn hour ago. Chef properly time marked food. **Admin Complaint** **Corrected On-Site**
03F-02-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw oysters stored over washed produces in main stand alone cooler located near warewashing station. Chef properly stored and separated food. **Warning** - From follow-up inspection 2023-09-21: Raw egg yolks stored over cilantro in main reach in cooler in back prep area. Manager properly stored food. **Admin Complaint** **Corrected On-Site**
08A-05-6
74
Sep 7, 2023
Complaint Full
6 critical violations. 2 major violations. 3 minor violations.
View 11 violations
Food Received at Proper Temperature
FL-12
Adequate Handwashing Facilities Supplied and Accessible
FL-10
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
Plumbing Maintained; Sewage Disposal
FL-51
20
Jun 14, 2023
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Certified Food Manager Identification
FL-02
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
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
61
Feb 8, 2023
Routine - Food
4 critical violations. 4 major violations. 4 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over sliced ginger in main reach in cooler in back prep area. Manager properly stored and separated food. **Corrected On-Site**
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on added splitter to mop sink faucet in non chemical side.
29-42-4
High Priority - 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. At 3:30pm found Tempura batter at room temperature held under time control not time marked on cook line. Manager stated batter was prepared at 1pm. Manager time marked batter. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked beef (46-52F) stored at room temperature on cook line. Employee stated he took beef out of the main cooler a few minutes ago to restocked the cook line cooler. After reviewing with employee he placed beef inside cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Certified food manager unable to answer basic questions about allergens. Certified manager has no knowledge of the 8 major food allergens. Reviewed with manager and emailed food allergen handout. **Corrective Action Taken**
53A-16-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Online menu and dine in menu advertises midnight gospel cocktail that is made with egg whites. Establishment uses raw shell egg whites and egg whites on cocktail is not marked as a raw item. Manager fixed both menus on site. **Corrected On-Site**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Manager does not have quat test strips for sanitizer buckets.
16-37-1
Intermediate - 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. Manager did not provide proof of employee reporting agreement. Reviewed with manager and email employee reporting agreement handout. **Corrective Action Taken**
11-26-1
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles on cook line with water damage
36-32-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Both cooks on cook line wearing bracelets while preparing food. After reviewing with employees they both removed jewelry. **Corrected On-Site**
13-07-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee prepping unwashed mushrooms on cook line. After reviewing with employee he began washing the mushrooms. **Corrective Action Taken**
08B-39-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Wet soiled towels in use in sushi station. Manager removed towels from sushi station. **Corrected On-Site**
21-09-4
30
Frequently Asked Questions
When was O-Ku Jacksonville last inspected?
The most recent health inspection at O-Ku Jacksonville on file is from Apr 13, 2026. The public record contains 12 inspections in total.
What is the most common violation at O-Ku Jacksonville?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at O-Ku Jacksonville.
How does O-Ku Jacksonville compare to other restaurants in Jacksonville Beach?
O-Ku Jacksonville most recently scored 47 out of 100, which is lower than the Jacksonville Beach average of 73.
Has O-Ku Jacksonville's inspection record improved over time?
No. Recent inspections at O-Ku Jacksonville have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at O-Ku Jacksonville means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is O-Ku Jacksonville inspected?
Based on the inspection history on file, O-Ku Jacksonville is inspected around four times per year on average.
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