Oishii Japense Fusion Restaurant
Last inspected: Mar 3, 2026
39
Score
Going back to 2022, Oishii Japense Fusion Restaurant has eight inspections in the public record. The latest inspection on file is from Mar 3, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
The picture has gotten worse over the last few visits, with the average climbing from around eight violations to closer to 11 violations.
“Equipment in poor repair” accounts for the largest share of issues, appearing six times across the record.
Restaurants in Jacksonville average 74, so Oishii Japense Fusion Restaurant trails the local norm. Diners may want to scan the inspection details before deciding to visit.
8
Inspections
1
Critical latest
4
Major latest
8
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
1 critical violation. 4 major violations. 8 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White rice (81-84F - Hot Holding)m stored in warmer approximately 2hr ago but unit was turned off. Employee reheated to 172F. **Corrected On-Site**
03B-01-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in three compartment sink
12A-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at wait station and ware washing hand wash sink. Manager provided paper towel at wait station **Corrective Action Taken** **Repeat Violation**
31B-02-4
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. One employee hired with no proof of written agreement
11-26-1
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee J. Yang with expired certificate on 1-10-25
53B-14-5
Basic - Equipment in poor repair. Walk in cooler and reach in freezer with torn gaskets **Repeat Violation**
14-11-5
Basic - Food stored on floor. Case of raw chicken stored on floor in walk in cooler
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. Bowl stored inside rice and sugar containers in dry storage area
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Two CO2 tanks stored next to hand wash sink not secured **Repeat Violation**
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile near vent on cook line with stain and dust build up
36-34-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between prep table and make table on cook line
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler with dust debris. Exterior fryer with grease build up Multiple reach in coolers with soiled gaskets Hood filters with grease build up **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer soiled **Repeat Violation**
22-16-4
39
Nov 21, 2025
Routine - Food
3 critical violations. 1 major violation. 10 minor violations.
View 14 violations
High Priority - Toxic substance/chemical improperly stored. Can of butane and bottle of chemical moisturizer gel stored on shelf over dry food storage in back kitchen area
41-10-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook employee crack raw shell eggs and then handling to go containers without washing hands. Reviewed with and showed how to properly wash hands due to language barrier. Employee wash hands **Corrected On-Site**
12A-27-4
High Priority - Nonfood-grade bags used in direct contact with food. Green scallion produce stored in direct contact inside non-food grade bag in walk in cooler
14-31-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink next to war washing area
31B-02-4
Basic - Wiping cloth sanitizing solution stored on the floor. Stored on floor near wait station area
21-38-4
Basic - Buildup of food debris/soil residue on equipment door handles. Under handle of reach in coolers soiled **Repeat Violation**
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. Two CO2 tanks stored next to back kitchen hand wash sink unsecured
51-11-4
Basic - Equipment in poor repair. Multiple reach in coolers with torn gaskets **Repeat Violation**
14-11-5
Basic - Equipment or utensils not designed or constructed in a durable manner. In use cut jug stored on top of rice cooker in back kitchen
14-10-4
Basic - Ice scoop handle in contact with ice. Stored inside ice bin at wait station area. Moved by manager. **Corrected On-Site**
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. Handle stored touching rice inside rice bin container on back storage shelf
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fan cover in walk in cooler soiled with encrusted debris **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves with food debris build up **Repeat Violation**
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in back kitchen area not hung
42-01-4
35
Mar 5, 2025
Routine - Food
5 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
70
Oct 30, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink at ware washing area **Repeat Violation**
31B-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Box stored on top of hand wash sink at ware washing area. Employee removed **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in rice bin container **Repeat Violation**
14-01-5
Basic - Equipment in poor repair. Reach in make table cooler with torn gasket **Repeat Violation**
14-11-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Double door upright reach in freezer next to mop sink with right door inside insulation exposed **Repeat Violation**
14-36-5
Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cutting fresh ginger and not washing prior to cutting from walk in cooler. Reviewed with employee to wash before cutting
08B-39-4
67
Mar 5, 2024
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towel at hand wash sink at three compartment sink area **Repeat Violation**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl stored in rice container **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink bottle water on prep table in kitchen. Employee removed **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. Employee hat stored next to food on dry storage shelf in kitchen. Employee removed **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Make table reach in cooler with torn gasket **Repeat Violation**
14-11-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Double door upright reach in freezer next to mop sink with right door inside insulation exposed **Repeat Violation**
14-36-5
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Maintenance tools stored on top of sugar bin on shelf in back kitchen area **Repeat Violation**
42-03-5
67
Dec 20, 2023
Routine - Food
3 critical violations. 4 major violations. 5 minor violations.
View 12 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs - ambient temperature (70F - Cold Holding); stored in flip top make table reach in cooler on cook line. Stored in pan over night with no additional prep as per manager. Unit has a bad compressor and not working as per manager and waiting to be repaired. Stop sale issued. Manager discarded **Warning**
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw shell eggs - ambient temperature (70F - Cold Holding); stored in flip top make table reach in cooler on cook line. Stored in pan over night with no additional prep as per manager. Unit has a bad compressor and not working as per manager and waiting to be repaired. Stop sale issued. Manager discarded Cut cabbage (67F - Cooling), stored in flip top make table reach in cooler on cook line. Was prep yesterday and stored in pan over night with no additional prep as per manager. Unit has a bad compressor and not working as per manager and waiting to be repaired. Stop sale issued. Manager discarded **Warning**
01B-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut cabbage (67F - Cooling), stored in flip top make table reach in cooler on cook line. Was prep yesterday and stored in pan over night with no additional prep as per manager. Unit has a bad compressor and not working as per manager and waiting to be repaired. Stop sale issued. Manager discarded **Warning**
03D-06-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Online menu does not show or indicate raw foods and no consumer advisory as well. Provided technical assistance **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink next to ware washing area
31B-02-4
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Operator has a Christmas special on the online menu that is valid til 12-31-23 for this specific location with address posted which includes crab rangoon and crab don but operator is serving krab rangoon and krab don instead. Operator was not aware of mistake. All other in house menu is correct **Admin Complaint**
52-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink at far end of cook line with pans stored inside. Employee removed **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Bowl stored in sugar and rice containers **Repeat Violation**
14-01-5
Basic - Equipment in poor repair. Walk in cooler with torn gasket **Repeat Violation**
14-11-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler mats on shelf soiled with food debris
22-16-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Maintenance tools stored on top of sugar bin on shelf in back kitchen area **Repeat Violation**
42-03-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Double door upright reach in freezer next to mop sink with right door inside insulation exposed
14-36-5
33
Jan 25, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
43
Sep 1, 2022
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
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 sushi cook employee handle raw fish with bare hand contact at sushi station which will be used as ready to eat foods. Reviewed with manager and Manager intervened. Employee put on gloves **Corrected On-Site**
09-01-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed sushi bar cook employee come from using restroom and wash hands at hand sushi bar hand wash sink for less 10 seconds and then use cloth towel to dry hands. Employee wash hands properly after reviewing with manager **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Back hand wash sink at three compartment sink has box stored inside. Employee removed **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink up stored above prep table on cook line. Employee removed **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment in poor repair. Walk in cooler gasket torn **Repeat Violation**
14-11-5
Basic - Improper storage of maintenance equipment that interferes with cleaning. Maintenance tools stored next to food on dry storage rack in back kitchen area **Repeat Violation**
42-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 1. Walk in cooler fan soiled with dust build up 2. White upright reach in freezer next to mop sink with soiled gasket 3. Hood filters soiled Priority: **Repeat Violation**
23-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. In front of dish washer machine. Employee properly stored
21-38-4
Basic - Working containers of food removed from original container not identified by common name. White granulated substance stored in container unlabeled at dry storage area. Employee stated it sugar
02D-01-5
50
Frequently Asked Questions
When was Oishii Japense Fusion Restaurant last inspected?
The most recent health inspection at Oishii Japense Fusion Restaurant on file is from Mar 3, 2026. The public record contains eight inspections in total.
What is the most common violation at Oishii Japense Fusion Restaurant?
Across the inspection record, “equipment in poor repair” has been cited six times, more than any other issue at Oishii Japense Fusion Restaurant.
How does Oishii Japense Fusion Restaurant compare to other restaurants in Jacksonville?
Oishii Japense Fusion Restaurant most recently scored 39 out of 100, which is lower than the Jacksonville average of 74.
Has Oishii Japense Fusion Restaurant's inspection record improved over time?
No. Recent inspections at Oishii Japense Fusion Restaurant have averaged around 11 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Oishii Japense Fusion Restaurant 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 Oishii Japense Fusion Restaurant inspected?
Based on the inspection history on file, Oishii Japense Fusion Restaurant is inspected around two times per year on average.
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