Sushi Burrito Express
Last inspected: Jan 29, 2026
58
Score
Inspectors have visited Sushi Burrito Express 10 times, with records going back to 2022. Inspectors last stopped by on Jan 29, 2026. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have held steady across recent visits, averaging around nine violations each.
“Food-contact surface soiled with food debris” comes up most often, recorded three times in the inspection record.
By comparison, the average Jacksonville facility scores 74, putting Sushi Burrito Express on the weaker side. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
1
Critical latest
1
Major latest
5
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
58
Jul 16, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
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
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
50
Feb 12, 2025
Complaint Full
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
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
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
27
Jan 14, 2025
Routine - Food
3 critical violations. 2 major violations. 11 minor violations.
View 16 violations
High Priority - Pesticide-emitting strip present in food prep area. Observed bar pro flying insect strip hanging in back kitchen near mop and triple sink area.
41-24-4
High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler raw salmon stored over cases of cucumbers. Person in charge moved to appropriate location. **Corrected On-Site**
08A-04-5
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. Boba, sushi rice, fried sushi, shrimp held on time with no time mark. Person in charge marked during inspection. **Corrected On-Site**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at front line with debris buildup. Mold like substance observed on left side of interior of ice machine around piping. **Repeat Violation**
22-02-4
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. One employee with expired training.
53B-14-5
Basic - Ceiling tile missing. Ceiling tiles missing in kitchen. Also, heavy grease buildup on floor at cook line, along walls, under equipment in kitchen.
36-36-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths not stored in sanitizer at sushi line. Person in charge moved to sanitizer bucket. **Corrected On-Site**
21-12-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water at prep sink in kitchen.
29-20-5
Basic - Old food stuck to clean dishware/utensils. Old food debris buildup on peeler, knife in clean dish area. **Repeat Violation**
16-48-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water at 77F.
10-07-4
Basic - Cardboard used to line nonfood-contact shelves. Cardboard used to line cook cart, storage shelves in back kitchen. **Repeat Violation**
14-45-4
Basic - Grease receptacle lid open, broken, or missing. Shared grease receptacle lid open during inspection.
33-29-4
Basic - Food stored in a location that is exposed to splash/dust. Boba stored uncovered under soap dispenser at front line. Boba removed from area. **Corrected On-Site**
08B-36-4
Basic - Buildup of food debris/soil residue on equipment door handles. Doors to microwave, reach in freezer with debris buildup. Side of fryers, cooktop, hood filters with grease buildup. Fans in back kitchen with dust buildup.
23-24-4
Basic - Equipment in poor repair. Knife on knife strip with cracked end, missing point. **Repeat Violation**
14-11-5
Basic - Duct tape used to repair nonfood-contact surface. Tape observed around faucet on counter at front line. **Repeat Violation**
14-71-4
30
Jul 1, 2024
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
32
Feb 13, 2024
Complaint Full
No violations found.
100
Jan 8, 2024
Complaint Full
7 critical violations. 4 major violations. 12 minor violations.
View 23 violations
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Person in charge set up sanitizer bucket chlorine at 200+ppm, rebleaching strip. Person in charge remade to 100ppm. **Corrected On-Site**
41-18-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Boba at front line on counter at 63F. Sushi rice at 99F. Person in charge states is held on time. No time mark on item or paperwork able to be provided during inspection. Emailed to operator. Person in charge time marked during inspection. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cooked rangoons in reach in cooler. Person in charge moved to appropriate location. **Corrected On-Site**
08A-05-6
High Priority - Nonfood-grade bags used in direct contact with food. Observed to go bags in direct contact with rangoons in reach in freezer.
14-31-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects in back kitchen around triple sink.
35A-02-6
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle sanitizer wipe to wipe down cutting board, then switch tasks to work with clean single service items without hand wash. Spoke to employee during inspection. **Corrective Action Taken** **Warning**
12A-16-4
High Priority - Container of medicine improperly stored. Rubbing alcohol stored on shelf above ice machine. Moved to appropriate location. **Corrected On-Site**
41-07-4
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Establishment has "Crab Rangoon" on menu under appetizer section, when person in charge asked about item, states utilizes imitation crab. All other imitation items on menu identified with Krab. **Admin Complaint**
52-03-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Missing disclosure from menu items containing raw fish eggs. Kamikaze Salmon Burrito, Rock and Roll Burrito. **Warning**
02B-04-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper-towels from front hand wash sink. Also, soap dispenser not working correctly.
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide proof of training due to employee training expired 10.2023. **Warning**
53B-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Door and wall of interior of ice machine with debris buildup. Also, in use ice scoop with mold like substance observed. Person in charge removed to clean. **Corrective Action Taken**
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Exterior of reach in freezers in back of kitchen with debris buildup. **Repeat Violation**
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. CO2 tanks unsecured in back kitchen by bag in box soda.
51-11-4
Basic - Cardboard used to line food-contact shelves. Soiled cardboard lining shelves at cookline and in back of kitchen.
14-05-4
Basic - Dead roaches on premises. Observed one dead roach in back hand wash sink.
35A-03-4
Basic - Duct tape used to repair nonfood-contact surface. Observed duct tape around faucet at front hand wash sink and on counter by hand wash sink. Also, observed tape on cups used to make boba drinks.
14-71-4
Basic - Employee eating in a food preparation or other restricted area. Observed half eaten pastry on shelf below sushi make line.
12B-02-4
Basic - Floor soiled/has accumulation of debris. Floors in kitchen under shelving, especially around ice maker with debris buildup.
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops for rice and tongs in water at 64F. Person in charge removed water. **Corrective Action Taken**
10-07-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop stored on floor in back kitchen by mop sink.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed three wet wiping cloths in use at sushi make line out of sanitizer. Person in charge moved to sanitizer bucket during inspection. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Flours in back kitchen in working containers unlabeled. Person in charge labeled. **Corrected On-Site**
02D-01-5
13
Jul 31, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting board in prep area soiled/ stained **Repeat Violation**
22-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink next to triple sink. Operator turned on hot water during this inspection. **Corrected On-Site**
27-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Crab meat thawing in triple sink full of standing water. Operator turned water on **Corrected On-Site**
06-01-5
Basic - Water leaking from pipe and/or faucet/handle. Pipe under hand wash sink next to triple sink leaking. Also, faucet at hand wash sink on front service line leaking
29-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler soiled **Repeat Violation**
23-03-4
Basic - Food stored on floor. Container of oil stored on floor under shelf near fryer. **Repeat Violation**
08B-38-4
67
Jan 5, 2023
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
37
Aug 18, 2022
Routine - Food
5 critical violations. 5 major violations. 4 minor violations.
View 14 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled egg stored over raw shrimp in reach-in cooler at front service line. Operator removed egg to properly store. **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cream cheese (46F - Cold Holding) at front counter cold table. Cream cheese was not fully in cold table. Employee removed cream cheese and placed in nearby cooler to chill **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Two spray bottles containing toxic substance stored next to container of oil on shelf next to fryer. Operator removed oil to properly store **Corrected On-Site**
41-10-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One flying insect observed in prep / storage area. **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Operator unable to provide aquacultured documentation for farm raised salmon. Operator called vendor to get letter. Vendor emailed letter to operator **Corrected On-Site**
01D-08-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Discussed with operator. Operator had employee wash hands in hand wash sink. **Corrective Action Taken**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Employee stepped on prep table where rice cooker is stored to reach for something on shelf above. Employee did not clean and sanitize table. Discussed with operator. Operator had prep table where rice cooker was stored cleaned and sanitized **Repeat Violation**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink next to mop sink blocked by large trash can. Employee moved trash can to clear path to hand wash sink **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee emptied container of water in hand wash sink at front service line. **Repeat Violation**
31A-11-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sink next to mop sink. Operator turned hot water on from below sink. **Corrected On-Site**
27-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on shelf at front service counter. Employee removed wet cloth to properly store. **Corrected On-Site**
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler soiled. Also, gaskets on reach in freezer soiled **Repeat Violation**
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple tongs and spatulas in front service area stored in containers of standing water that is less than 135F. Operator emptied containers of standing water **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin of ice machine soiled
22-20-5
23
Frequently Asked Questions
When was Sushi Burrito Express last inspected?
The most recent health inspection at Sushi Burrito Express on file is from Jan 29, 2026. The public record contains 10 inspections in total.
What is the most common violation at Sushi Burrito Express?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Sushi Burrito Express.
How does Sushi Burrito Express compare to other restaurants in Jacksonville?
Sushi Burrito Express most recently scored 58 out of 100, which is lower than the Jacksonville average of 74.
Has Sushi Burrito Express' inspection record improved over time?
Results have been roughly steady. Inspections at Sushi Burrito Express have averaged around nine violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Sushi Burrito Express 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 Sushi Burrito Express inspected?
Based on the inspection history on file, Sushi Burrito Express is inspected around three times per year on average.
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