Rainbow Sushi
Last inspected: Apr 1, 2026
100
Score
The health department has logged 12 inspections at Rainbow Sushi, the earliest from 2022. The most recent visit was on Apr 1, 2026. Low risk means the most recent visit produced few or no significant findings.
Violation counts have ticked up lately, averaging around 14 violations per visit versus roughly nine violations earlier in the record.
Looking across the full record, “employee personal items stored” is the recurring theme, flagged five times.
The city-wide average for Jacksonville sits at 74, putting Rainbow Sushi on the better side of that line. On the whole, the file is mixed but not concerning.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 1, 2026
Complaint Full
No violations found.
100
Mar 16, 2026
Complaint Full
5 critical violations. 5 major violations. 19 minor violations.
View 29 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw prep shrimp stored on shelf over unwashed produce in walk in cooler. Moved by manager. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-04-5
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 handling Krab with bare hands while prep and storing away for later usage. Employee put on gloves after manager spoke to him **Corrected On-Site** **Warning**
09-01-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dishwasher employee handling soiled equipments and then handling clean equipments without washing hands. Employee washed hands **Corrected On-Site** **Warning**
12A-13-4
High Priority - Toxic substance/chemical improperly stored. Bleach spray bottle stored on top of sauce under prep table on cook line. Moved by manager. **Corrected On-Site** **Warning**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cream cheese in sushi bar reach in cooler. Manager properly stored **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water valve on cook line is turned off under pipes. Employee turn pipe on and hot running is running **Corrected On-Site**
27-16-4
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Operator has advertised "crabmeat soup" but dish is prepared with krab. Operator will have menu #12 under soup and salad changed on lunch menu. All other menus both dinner and lunch and online are correctly identified and appears this one was overlooked. **Admin Complaint**
52-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Bowl in hand wash sink on cook line. Moved by manager. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At dish machine hand wash sink. Employee provided paper towel **Corrected On-Site**
31B-02-4
Intermediate - No soap provided at handwash sink. At hand wash sink on cook line. Employee provided **Corrected On-Site**
31B-03-4
Basic - Stored food not covered. Food in walk in cooler not covered. Employee covered **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken stored at 43F thawing in three compartment sink. Employee turn on water of over chicken **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Walk in cooler floor **Repeat Violation**
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Multiple walls in kitchen area with grease build up
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not hinged in outside mop sink area near back door
42-01-4
Basic - Carbon dioxide/helium tanks not adequately secured. Five CO2 tanks at server area not secured **Repeat Violation**
51-11-4
Basic - Cardboard used to line food-contact shelves. Car board on shelves in reach in freezer area
14-05-4
Basic - Cardboard used to line nonfood-contact shelves. Car board on shelves in dry storage area
14-45-4
Basic - Ceiling tile missing. In kitchen area **Repeat Violation**
36-36-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles in kitchen area soiled
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on prep table
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 Bluetooth speaker stored on prep table next to food prep
40-06-5
Basic - Equipment in poor repair. Sushi bar reach in cooler with torn gasket **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Under cooking equipment in kitchen
36-73-4
Basic - Food stored on floor. In kitchen and walk in cooler **Repeat Violation**
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. All hood filters missing due to being outside in bin for cleaning near outside mop sink.
14-42-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in 99F standing water in kitchen **Repeat Violation**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior microwave in kitchen **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood area on cook line with grease build up and no hood filters present due to being place outside in bin for cleaning. Manager has cleaning in place and will have completed this week by Wednesday. Fan cover in walk in cooler soiled. Walk in cooler shelves with encrusted food debris. Exterior of grill with grease build up **Corrective Action Taken** **Repeat Violation**
23-03-4
11
Oct 13, 2025
Routine - Food
2 critical violations. 3 major violations. 8 minor violations.
View 13 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
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
33
Apr 2, 2025
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Toxic substance/chemical improperly stored. Container of soapy water stored next to clean plates in front service area. Also, spray bottle of cleaner stored next to single service to go boxes at front service line. Operator removed both cleaners to properly store. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken and raw shrimp stored over ready to eat spring oils in reach in freezer across from cook line-not all products commercially packaged. Operator removed raw chicken and raw shrimp to properly store. **Corrected On-Site**
08A-02-6
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink across from cook line and hand wash sink in warewashing area used to store container and squeegee. Operator removed items from both hand wash sinks. **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Pan without handle used to dispense rice in container near walk-in-cooler. Operator removed pan from rice. **Corrected On-Site**
14-01-5
Basic - Covered waste receptacle not provided in women's bathroom. Waste receptacle in women's restroom missing lid.
32-12-6
Basic - 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 shelf at side of cook line next to clean plates and atop box of gloves. Also, personal belonging next to microwave on cook line. Employees removed their cell phones and ear buds to properly store. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Gasket on reach in freezer across from cook line torn. Also, handle for walk-in-cooler in disrepair/ missing. **Repeat Violation**
14-11-5
Basic - Food stored on floor. Plastic bucket with sauce stored on floor outside of cook line area.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice build up in reach in deep freezer next to warewashing area. Also, ice buildup up in small reach in freezer at sushi making station.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple utensils stored in container of standing water next to rice cookers and also near grill. Operator had cook change out water to be at least 135F. **Corrective Action Taken** **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in deep freezer near warewashing area soiled. Also, multiple filters in hood above grill area soiled. **Repeat Violation**
23-03-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Unsealed concrete floor in walk-in-cooler. **Repeat Violation**
36-02-5
43
Sep 16, 2024
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
High Priority - Container of medicine improperly stored. Employees medicine stored on shelf with plates and microwave across from grill area. Employee removed bottle of medicine to properly store. **Corrected On-Site**
41-07-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect near soda dispensing machine at front service line.
35A-02-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw shrimp in reach-in cooler across from grill. Employee rearranged reach-in cooler to properly store chicken. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. One cracked shelled egg stored in same container with shelled eggs. See Stop Sale.
01B-14-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in sushi making station and at hand wash sink nearest walk-in-cooler. Operator replenished paper towels. **Corrected On-Site** **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. 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 and operator had employees on duty read, and sign form. **Corrective Action Taken** **Repeat Violation**
11-26-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach-in cooler across from grill soiled. Also, multiple filters in hood area soiled. **Repeat Violation**
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spatula and ladle stored in standing water near rice warmer of less than 135F. Water temp 89F **Repeat Violation**
10-07-4
Basic - Equipment in poor repair. Gasket on walk-in-cooler in disrepair.
14-11-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked cups on storage shelf near soda dispensing machine on front service line unable to properly air dry
24-08-4
Basic - Water leaking from pipe and/or faucet/handle. Faucet at hand wash sink nearest walk-in-cooler leaking.
29-11-4
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Floor in walk-in-cooler unsealed concrete, not easily cleanable.. **Repeat Violation**
36-02-5
Basic - 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 shelf in front of microwave across from grill area. Also, personal belongings stored on top of wrapped single use napkins across from sushi making station. Operator removed employees cell, wallet, keys and shoes from both areas to properly store. **Corrected On-Site**
40-06-5
Basic - Cardboard used to line food-contact shelves. Cardboard used to line shelving with direct contact of foods in multiple reach in freezers
14-05-4
30
Apr 17, 2024
Routine - Food
No violations found.
100
Apr 11, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Hand wash sink on cookline nearest warewashing area has been removed. Spoke with plan review and operator able to move hand wash sink to wall across from previous spot at back side of restroom wall. Plans revised to show move. Operator stated he will have it reinstalled in new location per revised plans. **Warning** - From follow-up inspection 2024-04-11: At callback no change. **Time Extended**
31A-04-4
Basic - - From initial inspection : Basic - 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 46F. Observed door unable to stay closed. Observed lock on exterior of door but door is not being locked to assist in keeping door locked. **Warning** - From follow-up inspection 2024-04-11: Ambient temperature of walk-in-cooler 45-46F. TCS foods in walk-in-cooler 43F and below. Operator stated employees have been in and out of cooler setting up. Will retemped walk-in-cooler at next callback due 4/15. **Time Extended**
14-74-7
86
Apr 8, 2024
Routine - Food
2 critical violations. 5 major violations. 5 minor violations.
View 12 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Sewage and Wastewater Properly Disposed
FL-27
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
22
Oct 11, 2023
Routine - Food
No violations found.
100
Oct 4, 2023
Routine - Food
5 critical violations. 4 major violations. 6 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed tempura shrimp being held hot at 96F located in sushi area. Employee stated shrimp was prepared 30 minutes prior. Manager had employee reheat shrimp. Took second temperature 178F(reheating). **Corrective Action Taken**
03B-01-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect in ware washing area. **Repeat Violation** **Admin Complaint**
35A-02-6
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 handling Krab with bare hands. Employee washed hands properly and placed gloves on. **Repeat Violation**
09-01-4
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. Observed Dishmachine chlorine sanitizer not at proper minimum strength 0ppm. Operator will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Warning**
22-41-4
High Priority - Container of medicine improperly stored. Observed employee medication stored over reach in cooler preparation area. Employee removed and stored properly. **Corrected On-Site**
41-07-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed establishment without chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed establishment without chemical test kit for Dish machine.
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed establishment with 5 employees engaging in food preparation without certified food service manager on duty. **Repeat Violation**
53A-05-6
Intermediate - No soap provided at handwash sink. Observed hand sink at entrance of kitchen without soap and paper towels. Employee provided hand soap and paper towels. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed multiple CO2 tanks not secured in kitchen. **Repeat Violation**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks stored on preparation tables throughout kitchen. Manager hand employees store drinks properly. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Food stored on floor. Observed cooking oil stored on floor of kitchen near back door. Manager had employee remove and store the oil properly. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets on cook line soiled.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen shrimp sitting in 3 compartment sink to thaw. Manager turned cold water on the frozen shrimp. **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed the walk-in cooler floor Unsealed concrete.
36-02-5
23
Apr 3, 2023
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 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 chlorine dish machine at 0ppm. Operator to Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Corrective Action Taken**
22-49-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce , tofu and krab meat in display cooler at 56F. Employee stated he just cut and placed in cooler at 9:30am. Display cooler had an ambient temperature of 56F. Employee placed into walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed one flying insect near food storage rack located in back of kitchen.
35A-02-6
Intermediate - Certified food manager unable to answer basic questions about allergens. Observed manager unable to answer questions regarding Eight Food Allergens. Inspector provided copy of Eight Food Allergens and Big 6 Foodborne illnesses.
53A-16-4
Intermediate - 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. Inspector provided copy of written procedures on vomiting and diarrhea clean up. **Corrected On-Site**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed hand sink located across from flip top cooler without paper towels. Employee provided paper towels for hand sink. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle without label. Employee placed label on bottle. **Corrected On-Site**
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed 2 CO2 tanks located in kitchen not secured. Manager was able to secure both CO2 tanks. **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed multiple ceiling tiles throughout kitchen in disrepair.
36-32-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple employee drinks stored throughout kitchen on prep tables. 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 multiple employee personal items stored on food storage rack. Manager removed and stored properly. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed 2 cases of avocados stored on floor of kitchen. Employee removed and stored properly. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen bag of raw chicken in sink to thaw. Reviewed with employee the proper thawing procedures. Employee removed and stored in walk-in cooler. **Corrective Action Taken**
06-01-5
Basic - Bowl or other container with no handle used to dispense food. Observed cup without a handle in bag of flour. Observed cup without a handle in large bucket of shrimp sauce. Manager removed and stored properly. **Corrected On-Site**
14-01-5
30
Nov 14, 2022
Routine - Food
6 critical violations. 3 major violations. 11 minor violations.
View 20 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu and krab meat at 70F on cook line. Employee placed in ice bath,stated was just taken out at 12pm. Observed shrimp tempura, Krab stick , pork and cooked chicken at 56F-70F. Employee stated he brought out at 12:00pm. Suggested with manager who came in during inspection to add items to the time control. Manager stated he would add to time control.**Corrective Action Taken** **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed multiple chemicals stored over soups at entrance of kitchen. Employee removed and stored properly. **Corrected On-Site**
41-10-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee drink while preparing krab meat with no hand wash before handling krab. Observed employee drink while preparing krab meat. **Repeat Violation** **Admin Complaint**
12A-07-5
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 preparing krab meat with bare hands. Employee spoke to employee she placed gloves on. **Corrective Action Taken** **Warning**
09-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects in ware washing area of kitchen.
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container with Raw lobster and raw shrimp over unwashed vegetables in walk in cooler. Observed raw shell eggs stored in reach in flip top cooler on cook line over Food in cooler. Observed raw shell eggs stored over Ready to eat foods located in walk in cooler. Employee moved and stored properly shell eggs in walk in cooler and reach in cooler. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda station soiled at and around nozzles.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed sushi employee using hand sink to wash equipment. Observed hand sink at entrance of kitchen to have a wash pan stored in sink. Observed hand sink to have a Brillo pad stored in sink. Employee removed and stored properly. **Corrective Action Taken**
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed no certified food manager with more than 4 employees.
53A-05-6
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored at 70F on stove.
10-07-4
Basic - Food stored on floor. Observed Multiple containers of food stored on floor throughout kitchen. Observed bucket of rice stored on floor in walk in cooler. **Repeat Violation**
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed jacket on cook line next to food across from grill area. Observed back pack on cook line next to food across from grill area.
40-06-5
Basic - Employee eating in a food preparation or other restricted area. Observed multiple employee drinks stored on clean prep table and shelf above flip top cooler.
12B-02-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed multiple ceiling tiles in disrepair throughout kitchen.
36-32-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed multiple cO2 tanks throughout kitchen not secured. **Repeat Violation**
51-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine to be soiled with mold like substance.
22-20-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed 2 large bags of raw beef stored in 3 compartment sink to thaw. Temperature at 59F.
06-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple cooler door gaskets through out kitchen soiled.
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave on cook line to be soiled.
22-08-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth stored under cutting board.
21-04-4
17
Frequently Asked Questions
When was Rainbow Sushi last inspected?
The most recent health inspection at Rainbow Sushi on file is from Apr 1, 2026. The public record contains 12 inspections in total.
What is the most common violation at Rainbow Sushi?
Across the inspection record, “employee personal items stored” has been cited five times, more than any other issue at Rainbow Sushi.
How does Rainbow Sushi compare to other restaurants in Jacksonville?
Rainbow Sushi most recently scored 100 out of 100, which is higher than the Jacksonville average of 74.
Has Rainbow Sushi's inspection record improved over time?
No. Recent inspections at Rainbow Sushi have averaged around 14 violations per visit, up from roughly nine earlier in the record.
What does a low risk rating mean?
A low risk rating at Rainbow Sushi means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Rainbow Sushi inspected?
Based on the inspection history on file, Rainbow Sushi is inspected around four times per year on average.
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