Sushi Cafe
Last inspected: Mar 11, 2026
43
Score
Going back to 2022, Sushi Cafe has eight inspections in the public record. On Mar 11, 2026, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have held steady across recent visits, averaging around eight violations each.
Looking across the full record, “interior of oven/microwave has accumulation” is the recurring theme, flagged three times.
Compared to other Fleming Island restaurants (averaging 76), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
8
Inspections
2
Critical latest
2
Major latest
3
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
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
Toilet Rooms Maintained
FL-53
43
Sep 29, 2025
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
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
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
37
May 5, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempura shrimp in flip top reach in cooler held in elevated pan at 55F. Operator states shrimp was left on counter for a few minutes for an order. Shrimp was prepared 1.5 hours prior. Shrimp moved to reach in freezer and approximately 20 minutes later temperature at 37F. **Corrective Action Taken**
03A-02-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under stove top is soiled.
23-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven is soiled.
22-08-4
Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution in kitchen and at sushi stored on the floor. Operator elevated both to shelf. **Corrected On-Site**
21-38-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution in the sushi area tested at 10 ppm chlorine. Operator remade solution to 50 ppm chlorine. **Corrected On-Site**
21-07-4
Basic - Standing water in bottom of reach-in-cooler. Standing water observed in bottom of fliptop reach in cooler in kitchen.
29-49-6
67
Oct 17, 2024
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
High Priority - Spray hose at dish sink lower than flood rim of sink. Pre-rinse hose at dish machine hanging below sink flood rim. Operator elevated. **Corrected On-Site**
29-37-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Opened raw beef stored on top of opened salmon in left reach in freezer. Operator rearranged to proper storage. **Corrected On-Site**
08A-17-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towel lining containers of krab sticks and cooked shrimp in sushi reach in cooler.
14-86-1
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. Dishmachine tested at 0ppm chlorine. **Warning**
22-41-4
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. Sushi rice, being held on time controls, labeled with time expiring at 5:00. Time inspector observed was 5:17. Operator states new batch of rice made at 5:00 but new labeling with time marking not done. Operator labeled with correct time. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink in kitchen used by employee to rinse cooking utensil. Handwash sink at sushi used by employee to rinse/wet wiping cloth.
31A-11-4
Intermediate - No chemical test kit/test kit not accurate provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit expired November 2018.
16-37-1
Basic - Carbon dioxide/helium tanks not adequately secured. Multiple carbon dioxide tanks by soda machine are unsecured.
51-11-4
Basic - Stored food not covered. Multiple containers of cut vegetables in walk in cooler stored uncovered. Operator added covers to all. **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board in sushi area. **Repeat Violation**
21-12-4
33
Feb 28, 2024
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in bowl on prep counter at 103F. Per operator, rice placed on counter approximately 30 minutes prior. Operator moved rice to cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03B-01-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At sushi area, employee went to prepare customer order and put on gloves without washing hands first. Inspector spoke with employee on proper handwashing/glove use. Employee washed hands. **Corrective Action Taken**
12A-07-5
Basic - Bowl or other container with no handle used to dispense food. Multiple bowls used as scoops in top of flip top reach in cooler in kitchen. Some bowl bottoms in contact with food. Operator removed all bowls. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven and interior food tray for oven has heavy debris in sushi area. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease accumulation. Dish racks used in dishmachine have accumulation of debris on racks. **Repeat Violation**
23-03-4
Basic - Reach-in cooler/Walk-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelving has white mold-like build up.
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board at sushi area. Employee removed wiping cloth. **Corrected On-Site**
21-12-4
58
Sep 13, 2023
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
Non-Food Contact Surfaces Clean
FL-23
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
58
Mar 29, 2023
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed battered shrimp on counter next to fryers at 53F. Employee states was taken out of cooler approximately one hour prior. Employee put shrimp in walk in cooler.
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, bucket with beef and opened shrimp stored together. Also, in walk in cooler, raw shrimp stored over ready to eat cut vegetables. **Repeat Violation** **Admin Complaint**
08A-20-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Consumer advisory present on menu but no posted signage available in establishment. Provided DBPR Form HR 5030-081 to operator. Operator posted consumer advisory at front entrance. **Corrective Action Taken** **Admin Complaint**
02B-02-5
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. No written procedures available. Provided and discussed DBPR HR 5030-104 with operator. **Corrected On-Site**
11-27-4
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. No proof of food employee reporting responsibilities. Provided and discussed DBPR Form HR 5030-103 with operator.
11-26-1
Basic - Food stored in undrained ice. Observed container of lemons stored in drink ice. Operator removed lemons. **Corrected On-Site**
08B-31-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of oven on sushi line has build up of debris.
22-08-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed bowl in bag of rice beside walk in cooler. Operator removed bowl. **Corrected On-Site**
10-01-5
Basic - Food stored on floor. Bucket of cut lettuce, container of beef and shrimp stored on the floor of walk in cooler.
08B-38-4
45
Aug 26, 2022
Routine - Food
4 critical violations. 2 major violations. 4 minor violations.
View 10 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired 6/1/22. Operator stated renewal has been paid but unable to access new license to print out. **Admin Complaint**
50-17-2
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Observed parasite documentation incomplete with the company name on letter not matching the company on invoice. Operator stated company changed owners and was able to get updated cover letter and print it during inspection and will obtain remaining documents. **Corrective Action Taken**
01D-08-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In reach-in freezer near kitchen entrance observed raw chicken on pans stored over seafood. Operator moved chicken during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5
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 and the time removed from temperature control cannot be determined. Observed tempura batter on line without time mark. Operator placed correct time on batter during inspection. **Corrected On-Site** **Repeat Violation**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at front sushi counter observed with extreme heavy food debris buildup.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed bucket and utensils being stored in handwash sink. Employee removed items from sink during inspection. **Corrected On-Site**
31A-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet towels on shelf in kitchen entry area. Employee removed towels during inspection. **Corrected On-Site**
21-12-4
Basic - Stored food not covered. In walk-in cooler observed multiple pans of cut veggies stored uncovered. Operator covered containers during inspection.
08B-12-5
Basic - Single-service articles not stored inverted or protected from contamination. On shelf above reach-in cooler, observed multiple togo containers and lids stored not inverted. Operator turned all stacks over during inspection. **Corrected On-Site**
25-06-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign present in womens restroom.
31B-04-4
37
Frequently Asked Questions
When was Sushi Cafe last inspected?
The most recent health inspection at Sushi Cafe on file is from Mar 11, 2026. The public record contains eight inspections in total.
What is the most common violation at Sushi Cafe?
Across the inspection record, “interior of oven/microwave has accumulation” has been cited three times, more than any other issue at Sushi Cafe.
How does Sushi Cafe compare to other restaurants in Fleming Island?
Sushi Cafe most recently scored 43 out of 100, which is lower than the Fleming Island average of 76.
Has Sushi Cafe's inspection record improved over time?
Results have been roughly steady. Inspections at Sushi Cafe have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Sushi Cafe 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 Sushi Cafe inspected?
Based on the inspection history on file, Sushi Cafe is inspected around two times per year on average.
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