Obento
Last inspected: Jan 7, 2026
22
Score
Obento, located at 6334 103 St Unit 39 in Jacksonville, FL, had a high-risk inspection on January 7, 2026, with a score of 22. This inspection identified 3 critical, 5 major, and 11 minor violations, including issues with ceiling surfaces, storage of clean utensils, and thawing of reduced oxygen packaged fish. While this recent inspection indicated numerous issues, Obento's inspection history of 10 scored inspections has predominantly been low-risk.
14
Inspections
3
Critical latest
5
Major latest
11
Minor latest
Inspection History
Jan 7, 2026
Routine - Food
3 critical violations. 5 major violations. 11 minor violations.
22
Sep 9, 2025
Routine - Food
No violations found.
100
Sep 3, 2025
Routine - Food
7 critical violations. 4 major violations. 11 minor violations.
14
May 6, 2025
Routine - Food
No violations found.
100
Apr 30, 2025
Routine - Food
4 critical violations. 2 major violations. 9 minor violations.
29
Feb 28, 2025
Routine - Food
No violations found.
100
Feb 27, 2025
Routine - Food
3 critical violations. 1 major violation. 10 minor violations.
35
Dec 20, 2024
Routine - Food
2 critical violations. 1 minor violation.
70
Dec 19, 2024
Routine - Food
7 critical violations. 2 major violations. 19 minor violations.
11
Apr 3, 2024
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
20
Feb 27, 2024
Routine - Food
No violations found.
100
Dec 19, 2023
Routine - Food
7 critical violations. 7 major violations. 18 minor violations.
7
Apr 13, 2023
Routine - Food
No violations found.
100
Oct 26, 2022
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
43
Violations — Jan 7, 2026 Inspection
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles not smooth and easily cleanable throughout kitchen area.
36-37-5
Basic - Clean utensils or equipment stored in dirty drawer or rack. Observed clean utensils stored in metal container with food debris at bottom on back prep table near three compartment sink.
24-06-4
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. Observed 2 packs of raw tuna thawed in original commercial packaging. Package states to remove from package prior to thawing.
06-09-1
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored on speed rack near three compartment sink. **Repeat Violation**
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on top shelf of flip top cooler on cook line. Employee moved beverage to designated area. **Corrected On-Site**
12B-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed excess ice build up in standing reach in freezer closest to three compartment sink.
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; excess grease build up on wok station near back hand wash sink. Mold like substance and food debris on all reach in cooler and walk-in cooler door gaskets. **Repeat Violation**
23-03-4
Basic - Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Observed gaskets in disrepair on walk-in cooler door. **Repeat Violation**
14-52-4
Basic - Outer openings not protected with self-closing doors. Observed neither of 2 rear exit doors able to self-close. **Repeat Violation**
35B-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen shrimp thawing in standing water in three compartment sink. Person in charge removed shrimp from sink and placed in walk-in cooler. **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Wood food-contact surface not properly sealed. Observed shelving unit of unsealed wood used for spices and sauces on wok station.
14-06-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed scoops stored in visibly soiled water with food debris on flat top grill. Person in charge replaced with clean water. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
10-05-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp stored directly on top of ready to eat vegetables in chest freezer on back of cook line.
08A-02-6
High Priority - Stop Sale issued due to adulteration of food product. Observed 2 packs of raw tuna thawed in original commercial packaging. Package states to remove from package prior to thawing.
01B-03-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple food storage containers with visible mold like substance stored on drying rack with clean containers above three compartment sink.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed metal bowl, knives, and metal scrub brushes stored in hand wash sinks at end of cook line and near three compartment sink. Person in charge removed all items from hand wash sinks. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at end of cook line. Employee provided paper towels. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked noodles with no date marking prepared previous morning per person in charge.
02C-02-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed all employee training certificates hand written on photocopied versions of a National Registry of Food Safety Professionals certificate. Person in charge unable to provide any original certificates.
53B-09-4
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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