Sushi House
Last inspected: Jan 27, 2026
32
Score
Public records show seven inspections at Sushi House stretching back to 2022. Inspectors last stopped by on Jan 27, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have ticked up lately, averaging around 15 violations per visit versus roughly eight violations earlier in the record.
When inspectors have written things up, “toxic substance/chemical improperly stored” has been the most frequent reason, cited three times.
The city-wide average sits at 71, which Sushi House's 32 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
7
Inspections
2
Critical latest
2
Major latest
13
Minor latest
Inspection History
Jan 27, 2026
Routine - Food
2 critical violations. 2 major violations. 13 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line, container of raw shrimp stored on top of uncovered container of ready to eat krab meat. Operator moved krab meat to top shelf. Also, in stand up reach in freezer raw chicken wrapped in plastic wrap stored over ready to eat pork and vegetable dumplings. Operator had employees bring begin to rearrange freezer. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Near walk-in cooler, multiple 5 gallon containers of cleaner (laundry power and dish raise aid) stored next to containers of soy sauce. Operator stated they got them on truck this morning and had not been able to move them. Operator had employees move chemical containers under dish machine. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink in kitchen soiled with food debris in drain cover. Operator cleaned out sink. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of nozzles for tea machine in kitchen next to 3 compartment sink soiled with brown residue.
22-02-4
Basic - Uncovered food stored near sink exposed to splash. Ice bin next to handwash sink in kitchen left open and exposed to potential splash. Operator sent lid. **Corrected On-Site**
08B-54-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with black mold-like substance.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. At sushi bar, in container of vinegar and crispy topping to go bowls used as scoops.
14-01-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Exterior back door in kitchen has light coming through on bottom.
35B-01-4
Basic - Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under cook line soiled with food debris and black residue. Also, wall behind cook line soiled with grease. **Repeat Violation**
36-73-4
Basic - Food stored on floor. In kitchen near walk-in cooler, container of fry oil on floor. Also, at sushi bar, container of vinegar and crispy toppings stored on floor. Operator had employees bring them off the floor. **Corrective Action Taken**
08B-38-4
Basic - No copy of latest inspection report available. Operator unable to locate last inspection in her emails.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets in establishment soiled with food debris/in disrepair.
23-03-4
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. On back storage shelf, multiple bags of power tools stored next to equipment and box of mirin style cooking seasoning sauce. Operator moved all power tools to floor. **Corrected On-Site**
42-03-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, unwashed mushrooms stored on shelf above bins of ready to eat cut vegetables. Operator had employee switch items. **Corrected On-Site**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of reach in freezer in kitchen between uses. Operator put cloth back into sanitizer bucket. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At sushi bar and server station, Sanitizer Bucket (Chlorine 0ppm) p. Operator added bleach to water and rechecked at 100ppm. **Corrected On-Site** **Repeat Violation**
21-07-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket in kitchen near 3 compartment sink stored on floor. Operator moved to counter. **Corrected On-Site**
21-38-4
32
Jan 27, 2025
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Toxic substance/chemical improperly stored. Spray bottle containing chemical cleaner stored on sushi bar next to bowls and straws. On shelf near entrance to kitchen, cleaning chemicals stored next to single use napkins and chopsticks. On prep table in kitchen, multiple bottles of bleach on prep table next to soup warmer. All chemicals moved and stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. On cook line in kitchen, cook cutting tofu which is both fried and not heated used for miso soup. Cook washed hands and placed on gloves. **Corrective Action Taken**
09-19-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw shrimp stored over container of ready to eat sauce. Items moved and stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In sushi bar, cut kale 66F. Kale taken out of temperature control approximately two (2) hours prior. Kale placed in reach in cooler to cool. On cook line in kitchen, tempura batter 54F. Tempura batter taken out of temperature control approximately 15 minutes prior. Tempura placed in reach in cooler to cool. Manager states she will add both items to time control paperwork. **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink in sushi bar has silver bowl stored inside. Bowl moved. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. On sushi bar, spray bottle containing chemical cleaner is not labeled. Manager labeled. **Corrected On-Site**
41-17-4
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under and behind cooking equipment. Wall behind cooking equipment. **Repeat Violation**
36-73-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Multiple shelves, legs and white reach in freezer show rust. **Repeat Violation**
14-47-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In reach in cooler by sushi bar, opened employee water bottle stored. In walk in cooler, opened employee red cup with beverage stored inside. Both items moved and stored correctly. **Corrected On-Site**
12B-13-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Two (2) cloths on cutting board in sushi bar. Cloths moved and stored correctly. **Corrected On-Site**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. White sanitizer bucket in server station in dining area tested 0ppm. Manager added more sanitizer - tested 50ppm. **Corrected On-Site** **Repeat Violation**
21-07-4
35
Aug 26, 2024
Routine - Food
2 critical violations. 6 major violations. 10 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In sushi bar, cut kale 63F. Kale placed on counter approximately two (2) hours prior. Kale moved to reach in cooler to cool. On cook line, container of tofu 50F. Tofu sitting on top of line approximately two (2) hours prior. Tofu moved to reach in cooler to cool. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Two cleaning products stored next to sparkling water and chocolate syrup in sushi bar area. Cleaning products moved and stored correctly. **Corrected On-Site**
41-10-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Kitchen employee washed hands in triple sink in kitchen. Manager coached employee on proper hand washing procedures. Employee washed hands correctly. **Corrected On-Site**
12A-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on main cook line is soiled.
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment serves drink with raw egg. Drink is advertised on menu board at front but was not identified as containing raw egg. Manager identified drink. **Corrected On-Site**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At both hand washing sinks in sushi bar. Towels provided. **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing chemical cleaner stored on sushi bar near clean plates. Bottle moved and stored correctly. **Corrected On-Site** **Repeat Violation**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at hand washing sink in front sushi bar turned off. Manager turned water on. **Corrected On-Site**
27-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee drinks on prep counter in sushi bar. Drinks moved and stored correctly. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment in poor repair. Black gasket for reach in cooler on cook line is torn.
14-11-5
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under reach in coolers in sushi bar. Floor under grill area in kitchen. Floor in corners of walk in cooler.
36-73-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink in front sushi bar area. Inspector emailed sign. **Corrective Action Taken**
31B-04-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Large chest freezer in kitchen shows rust. Prep table shelves in kitchen show rust.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf below grill has grease accumulated.
23-03-4
Basic - Open dumpster lid. Dumpster outside of establishment. Lid closed. **Corrected On-Site**
33-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Single use sushi containers on top of sushi bar. Containers inverted. **Corrected On-Site**
25-06-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. White sanitizer bucket in sushi bar 0ppm. Solution discarded. **Corrected On-Site**
21-07-4
Basic - Carbon dioxide/helium tanks not adequately secured. Large tank near rear exit door.
51-11-4
25
Jan 26, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Food with mold-like growth. See stop sale. Miso paste in walk in cooler with mold like growth on bag and box
01B-07-4
Intermediate - Spray bottle containing toxic substance not labeled. Yellow substance in spray bottle, manager labeled **Corrected On-Site**
41-17-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee
53B-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drink stored over flip top cooler, moved **Corrected On-Site**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi chef wearing watch
13-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in sink area, employee moved in walk in cooler **Corrective Action Taken**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth stored on cutting boards
21-12-4
Basic - Working containers of food removed from original container not identified by common name. White substance in soy sauce buckets, labeled sugar **Corrected On-Site**
02D-01-5
55
Jul 20, 2023
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
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. Time frames 11-3 3-7 At 3 rice wasn't changed, rice discarded **Corrective Action Taken**
03F-04-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Expired 6-1-23. Paid during inspection **Corrected On-Site**
50-17-3
Basic - In-use ice scoop stored on soiled surface between uses. Ice scooper on top of soiled ice machine
10-12-5
Basic - Self-closing device on bathroom door disconnected/broken. On men's restroom
32-17-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives stored between cooler and prep table
10-17-4
Basic - Employee eating while preparing food. Employee cutting meat with open containers of personal drink on area
12B-01-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal drinks in glass cooler upfront next to customers drinks, moved **Corrected On-Site**
08B-49-4
Basic - Working containers of food removed from original container not identified by common name. Clear substance in clear spray bottle, manager states it's water
02D-01-5
55
Jan 13, 2023
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
50
Oct 4, 2022
Routine - Food
1 major violation.
View 1 violation
Food Contact Surfaces Clean and Sanitized
FL-22
90
Frequently Asked Questions
When was Sushi House last inspected?
The most recent health inspection at Sushi House on file is from Jan 27, 2026. The public record contains seven inspections in total.
What is the most common violation at Sushi House?
Across the inspection record, “toxic substance/chemical improperly stored” has been cited three times, more than any other issue at Sushi House.
How does Sushi House compare to other restaurants in Yulee?
Sushi House most recently scored 32 out of 100, which is lower than the Yulee average of 71.
Has Sushi House's inspection record improved over time?
No. Recent inspections at Sushi House have averaged around 15 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 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 inspected?
Based on the inspection history on file, Sushi House is inspected around two times per year on average.
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