Sushi House and Grill
Last inspected: Apr 28, 2026
19
Score
Going back to 2022, Sushi House and Grill has 12 inspections in the public record. On Apr 28, 2026, the health department conducted the most recent visit. A high risk rating points to multiple serious findings at the most recent inspection.
The trend has not been favorable: recent inspections average around 11 violations each, up from closer to eight violations before.
Across the inspection history, “buildup of food debris/soil residue on equipment door handles” is the issue that surfaces most often, recorded six times.
That's lower than the typical Jacksonville restaurant, which scores around 74. This restaurant has more on its record than most do.
12
Inspections
5
Critical latest
3
Major latest
12
Minor latest
Inspection History
Apr 28, 2026
Routine - Food
5 critical violations. 3 major violations. 12 minor violations.
View 20 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Food service employee entered from rear outside kitchen then engaged in Food service activity without washing hands. **Warning**
12A-16-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Unable to confirm **Warning**
01D-01-5
High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches on floor under cooline grill. 4 live live roaches on floor by cookline reach in cooler. 4 live roaches on floor under chest freezer kitchen. **Warning**
35A-05-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken 54°. Noodles 53°. Raw shrimp 50°. 50°. Since 11 am. In reach in cooler / make table. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 54°. Noodles 53°. Raw shrimp 50°. 50°. Since 11 am. In reach in cooler / make table. **Warning**
03A-02-5
Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer.
05-08-4
Intermediate - Handwash sink used for purposes other than handwashing. Multiple sharpening stones in frontline Hand Wash Sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at multiple Hand Wash Sink.
31B-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
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. Reach in cooler / make table with torn / loose gaskets prep line. By grill. **Warning**
14-74-7
Basic - Dead roaches on premises. 2 dead roaches on floor under chest freezer. Kitchen. **Warning**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cigarettes packets on rood stuffs by rear rack.
40-06-5
Basic - Floor soiled/has accumulation of debris. Grease, food debris buildup under cookline, equipment, coolers, Dish machine line.
36-73-4
Basic - Floor tiles missing and/or in disrepair. Floor tiles in disrepair. Under cookline equipment, coolers, Dish machine. **Repeat Violation**
36-17-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple scoops in standing water 80°. Cookline
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. No Hand Wash Sign at wait-station Hand Wash Sink.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Excessive grease buildup on sides of fryer.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of kitchen reach in coolers. Rear kitchen
22-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : kitchen. **Repeat Violation**
21-12-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn , loose cooler gaskets. Reach in cooler / make table. In kitchen **Repeat Violation**
14-36-5
19
Feb 10, 2026
Routine - Food
5 minor violations.
View 5 violations
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone clothing by utensils. Moved by manager. **Corrected On-Site**
40-06-5
Basic - Floor tiles missing and/or in disrepair. Some floor tiles missing in rear prep area.
36-17-5
Basic - In-use tongs stored on equipment door handle between uses. Tongs over oven handle. Moved by manager. **Corrected On-Site**
10-20-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn. Loose cooler gaskets. Prep line.
14-36-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen. Moved by manager. **Corrected On-Site**
21-12-4
78
Nov 19, 2025
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Medicine not labeled properly. Pain med on storage rack. Moved by manager.
41-22-4
Basic - Bowl or other container with no handle used to dispense food. Bowl as scoop . Panko. Moved by manager. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee clothing by restaurant supplies. Moved by manager **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops in standing water 80°. Moved by manager. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans : dry rack.
16-46-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen
21-12-4
64
Aug 26, 2025
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Foods in 2 door cooler opposite Dish machine in kitchen : Salads prepped 1hr before. 50°. 51°. 49°. Moved by manager to walk in cooler. Krab meat in packets 47-48°. Placed earlier today. Moved by manager to walk in cooler. Salads in small cooler at frontline sushi station. 50°. 50°. 50°. Placed earlier this morning 11 am. Moved by manager to walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over ready to eat avocados in reach in cooler. Moved by manager. **Corrected On-Site** **Warning**
08A-02-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Some raw fish items on menu with no Reminder indicating raw. (Same menu in different parts have adequate description of same raw fish ) **Warning**
02B-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
Basic - Cardboard used to line food-contact shelves. Toasted sesame seeds placed on opened cardboard box. Moved by manager. **Corrective Action Taken**
14-05-4
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. Salads in small cooler at frontline sushi station. Not holding potentially hazardous (time/temperature control for safety) to 41° or below. Significant Ice buildup around top freezer compartment. 50°. 50°. 50°. Placed earlier this morning 11 am. Moved by manager to walk in cooler. Foods in 2 door cooler opposite Dish machine in kitchen : ( air flow restricted due to shelvings Covered with plastics. ) Salads prepped 1hr before. 50°. 51°. 49°. Moved by manager to walk in cooler. Krab meat in packets 47-48°. Placed earlier today. **Repeat Violation** **Warning**
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag , cell phone on dry goods shelf.
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
13-07-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Cut cardboard used as scoop while toasting sesame seeds.
14-10-4
Basic - In-use ice scoop stored on soiled surface between uses. In use ice scoop in soiled water / bucket by ice machine. Moved by manager. **Corrective Action Taken** **Repeat Violation**
10-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing water 83°. Cook line utensils in standing water 80°.
10-07-4
Basic - Stored food not covered. Trays of uncovered prepped wontons in walk in cooler. Covered by manger. **Corrective Action Taken**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : kitchen
21-12-4
41
Dec 11, 2024
Routine - Food
No violations found.
100
Dec 10, 2024
Routine - Food
4 critical violations. 7 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw chicken 55°. Raw shrimp 55°. Tofu 60°. Sushi 58°. In reach in cooler / make table opposite grill. Items in cooler since this morning. Sushi rice at frontline made this morning about 11 am. (No time mark.) not discarded by 3 pm. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken 55°. Raw shrimp 55°. Tofu 60°. Sushi 58°. In reach in cooler / make table opposite grill. Items in cooler since this morning. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice at frontline made this morning about 11 am. (No time mark.) not discarded by 3 pm. **Repeat Violation** **Admin Complaint**
03F-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 and the time removed from temperature control cannot be determined. See stop sale. Sushi rice at frontline made this morning about 11 am. No time mark. **Warning**
03F-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. **Repeat Violation**
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. Unsecured co2 tank. Kitchen.
51-11-4
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. Reach in cooler / make table opposite grill not holding foods to 41° or below. Torn, loose gaskets to cooler opposite grill. Raw chicken 55°. Raw shrimp 55°. Tofu 60°. Sushi 58°. In reach in cooler / make table opposite grill. Items in cooler since this morning. **Repeat Violation** **Admin Complaint**
14-74-7
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket on packaged foods. Kitchen Moved by manager. **Corrected On-Site**
40-06-5
Basic - Ice scoop handle in contact with ice. Ice scoop touching ice in ice bin at wait-station. Moved by manager. **Corrective Action Taken**
10-08-5
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop in soiled container. Kitchen. Cleaned by manager. **Corrected On-Site**
10-12-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn gasket at bottom of cooler opposite grill. **Repeat Violation**
14-36-5
39
Sep 13, 2024
Routine - Food
No violations found.
100
Sep 12, 2024
Routine - Food
5 critical violations. 2 major violations. 8 minor violations.
View 15 violations
High Priority - Nonfood-grade bags used in direct contact with food. Meats stored in shopping bags in reach in freezer. **Warning**
14-31-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 2 bags of sushi rice made few days ago not discarded. Per Person In Charge was frozen . No date , no time mark. Raw beef 50°, raw chicken 48°. Cooked noodle 49°, garlic in oil :50° items in reach in cooler / make table opposite grill. Since this morning 11 am. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef 50°, raw chicken 48°. Cooked noodle 49°, garlic in oil :50° items in reach in cooler / make table opposite grill. Since this morning 11 am. Stop sale issued. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. 2 bags of sushi rice made few days ago not discarded. Per Person In Charge was frozen . No date , no time mark. **Warning**
03F-04-5
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle , glass cleaner , next to single service Togo container. Moved by manager. **Corrected On-Site** **Warning**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Large pan of cooked rice on kitchen Hand Wash Sink. Moved by manager. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. Replaced by manger. **Corrected On-Site**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate to interior of ice machine located : kitchen.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Multiple. **Repeat Violation**
23-24-4
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. Reach in cooler / make table opposite gill not holding foods to 41° or below. Torn , loose gaskets to reach in cooler opposite grill. **Warning**
14-74-7
Basic - In-use tongs stored on equipment door handle between uses. Tongs over oven handle. Moved by manager
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops in standing water 83°
10-07-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Torn , loose gaskets to reach in cooler opposite grill. **Repeat Violation**
14-36-5
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket stored on for. Kitchen. Moved by manager. **Corrected On-Site**
21-44-1
Basic - Stored food not covered. Uncovered tray of wontons in walk in cooler.
08B-12-5
26
Mar 21, 2024
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
No Bare Hand Contact with Ready-to-Eat Food
FL-09
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
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
61
Aug 9, 2023
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment license expired 06/01/2023 **Admin Complaint**
50-17-3
Intermediate - Handwash sink used for purposes other than handwashing. Food prep employee used frontline Hand wash sink for Rinsing wet wipes. Manager intervened. **Corrective Action Taken**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towel at Hand wash sink by walk in cooler.
31B-02-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water faucet turned off . Rear Hand wash sink by walk in cooler.
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Soiled deflector plate in ice machine located: kitchen.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. **Repeat Violation**
23-24-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup in frontline small cooler.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use spatula in Standing water at cookline. Moved by manager. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled ice machine lid. **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen. Moved by manager. **Corrected On-Site**
21-12-4
43
Apr 18, 2023
Routine - Food
No violations found.
100
Jul 5, 2022
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment license expired. 06/01/2022.
50-17-2
Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean bowls stored on Hand Wash Sink handles. Sushi line. Moved by manager for cleaning.
24-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table. Kitchen. Moved by manager. **Corrective Action Taken**
40-06-5
Basic - Floor area(s) covered with standing water. Standing water on floor by walk in cooler.
36-22-4
Basic - Floor tiles missing and/or in disrepair. Missing floor tile by walk in cooler.
36-17-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in standing water at 95°. Moved by manager **Repeat Violation**
10-07-4
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Multiple used fish containers. Dry rack.
16-46-4
Basic - Unclean building components, attachments or fixtures. Soiled , dusty walk in cooler fan and shelves.
36-50-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wipes on counter in : kitchen. Moved by manager **Corrected On-Site** **Repeat Violation**
21-12-4
58
Frequently Asked Questions
When was Sushi House and Grill last inspected?
The most recent health inspection at Sushi House and Grill on file is from Apr 28, 2026. The public record contains 12 inspections in total.
What is the most common violation at Sushi House and Grill?
Across the inspection record, “buildup of food debris/soil residue on equipment door handles” has been cited six times, more than any other issue at Sushi House and Grill.
How does Sushi House and Grill compare to other restaurants in Jacksonville?
Sushi House and Grill most recently scored 19 out of 100, which is lower than the Jacksonville average of 74.
Has Sushi House and Grill's inspection record improved over time?
No. Recent inspections at Sushi House and Grill 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 Sushi House and Grill 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 House and Grill inspected?
Based on the inspection history on file, Sushi House and Grill is inspected around three times per year on average.
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