Sushi King
Last inspected: Jan 26, 2026
61
Score
Sushi King has been inspected eight times since 2022. The most recent report on file is from Jan 26, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
The most common issue across all inspections has been “raw animal food stored over or with ready-to-eat food”, showing up four times.
The city-wide average sits at 69, which Sushi King's 61 doesn't quite reach. On the whole, the file is mixed but not concerning.
8
Inspections
2
Critical latest
0
Major latest
4
Minor latest
Inspection History
Jan 26, 2026
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bags of peas and carrots mix same box as raw beef and raw fish, removed from original packaging, in reach in freezer chest in back of kitchen, peas and carrots moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish roe (46F - Cold Holding) in display reach in cooler at sushi bar, per operator cooler was turned on the same time items where placed in cooler approximately 30 minutes prior.
03A-02-5
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Clean sheet pans on floor between ice machine and reach in freezer chest in back of kitchen. **Repeat Violation**
24-26-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach in cooler at sushi bar with alcohol bottles and vegetables for customers.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee coats and purse on rack in back dry food storage area woven bags of rice and other dry food stuffs.
40-06-5
Basic - Floor soiled/has accumulation of debris. Floors under racks in dry storage area have a build up of food debris.
36-73-4
61
Jul 25, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Box of raw fish and raw scallops, removed from original packaging, stored on top of bags of peas and carrots in reach in freezer chest in back of kitchen. Also container of operator's personal raw shell eggs stored over drinks in reach in cooler at sushi bar. **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket under hand wash station on cook line reading 200ppm, empty added more water to bucket. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
41-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Bowl in hand wash station at end of sushi bar.
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Missing cut lettuce on time control written procedures.
03F-10-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. 1 food handler making shrimp tempura wearing bracelet and non plain ring on cook line in kitchen.
13-07-4
Basic - Single-service articles not stored inverted or protected from contamination. Stacks of to go containers at sushi bar area in front of seating for customers stored food contact surface upwards, all items inverted. **Corrected On-Site**
25-06-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting unwashed broccoli in prep area right out of the box they came in.
08B-39-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Stacks of plates and small dishes at bar where customers sit stored food contact surface upwards, all items inverted. **Corrected On-Site** **Repeat Violation**
24-05-4
50
Mar 6, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
52
Aug 12, 2024
Routine - Food
2 critical violations. 2 minor violations.
View 4 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Box of raw fish, removed from original container, stored over bag of peas and carrots in reach in freezer chest ini back of kitchen, peas moved. **Corrected On-Site**
08A-02-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket at sushi bar reading over 200ppm, employee remade to 100ppm **Corrected On-Site**
41-27-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Stacks of clean bowls stored with food contact surface upright at sushi bar area in front of seating for customers, bowls inverted.
24-07-4
Basic - Single-service articles not stored inverted or protected from contamination. To go trays at sushi bar area stored in front of seating for customers, trays inverted **Corrected On-Site**
25-06-4
67
Jun 11, 2024
Routine - Food
3 critical violations. 4 major violations.
View 7 violations
High Priority - Food stored in ice used for drinks. See stop sale. Container of cut lemons in drink ice of ice bin of soda machine at front counter.
08B-56-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Container of cut lemons in drink ice of ice bin of soda machine at front counter.
01B-13-4
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. Employee preparing cream cheese at sushi bar with bare hands.
09-01-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing off cloth in hand wash sink next to sushi bar display cooler at front counter.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. King Salmon Roll Yaki Special Roll Spider Roll Shrimp Tempura Roll California Roll Mt. Fuji Roll **Warning**
02B-01-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. spicy tuna (53F - Cooling, after 45 minutes 53F) in tightly packed, covered, plastic containers in reach in cooler under sushi bar, employee removed lids. **Corrective Action Taken**
03D-15-4
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Per operator Crab Rangoons on menu contain only imitation crab. **Admin Complaint**
52-03-4
43
Sep 19, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Container of medicine improperly stored. Employee medicine stored on shelf with prepared foods held on time as public health control next to the hand wash sink. Operator relocated the employee medicine. **Corrected On-Site**
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the prep table has build up of food residue staining. Operator had employee begin to clean the cutting board. Waitstation soda dispenser has mold like substance spots on the Diet Coke nozzle. Operator had employee clean and sanitize the nozzle. **Corrective Action Taken**
22-02-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. In the sushi bar reach in cooler, fully thawed reduced oxygen packaged tuna not removed from the vacuum packaging.
06-09-1
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the prep area, clean containers stacked while wet. **Repeat Violation**
24-08-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In the bulk sugar bag plastic scoop handle in contact with the sugar. Operator relocated the scoop. **Corrected On-Site**
10-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on the sushi bar counter cutting board. Operator relocated the wiping cloth. **Corrected On-Site**
21-12-4
64
Jan 30, 2023
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
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 bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
11-27-4
Intermediate - No soap provided at handwash sink. Hand wash sink in the main kitchen area soap dispenser not functioning. Employee replaced the soap dispenser at the hand wash sink. **Corrected On-Site**
31B-03-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of the microwave has old food debris on the microwave plate. Employee began to clean the microwave. **Corrective Action Taken**
22-08-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on the prep table behind the sushi bar counter. Operator relocated the employee beverage. **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. Employee phone stored on clean prep table at the end of the main cook line, employee relocated the phone. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean metal containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Food stored on floor. Jug of fryer oil stored on the floor in front of the hand wash sink in the main kitchen area. Operator relocated the fryer oil. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution in kitchen area at 0ppm at time of inspection. Operator adjusted sanitizer levels to 50ppm chlorine. **Corrected On-Site**
21-07-4
61
Aug 25, 2022
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Behind the sushi bar counter on shelf under the soda dispenser, chemical spray can of raid. Operator removed the can of raid, from the soda dispenser to take home. **Corrective Action Taken**
41-05-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the reach in chest freezer in the main kitchen area, frozen cooked rice stored in plastic wrap on top of ziplock bags of frozen raw fish. Operator relocated the rice to separate portion of the cooler with other ready to eat food. **Corrected On-Site**
08A-02-6
High Priority - Container of medicine improperly stored. Behind the sushi bar counter, multiple containers of medicine stored on shelf over clean plates. Operator relocated all medicine to the proper storage cabinet. **Corrected On-Site**
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On the back wall of the main kitchen area, reach in chest freezer has a torn cooler door gasket with mold like substance in the opening of the torn door gasket. Behind the sushi bar bar counter at the soda dispenser, mold like substance build up on the sides of the water dispenser nozzle. Operator wiped and sanitized the drink nozzle. **Corrective Action Taken** **Repeat Violation**
22-02-4
Basic - Cardboard used to line nonfood-contact shelves. At the entrance to the main kitchen line on the prep table underneath the hot holding units for soup, cardboard lining the shelf for carry out containers and soup spoons. Employee removed the cardboard from the shelf. **Corrected On-Site**
14-45-4
Basic - Employee beverage container in ice machine/ice bin. At time of inspection, employee drink bottle stored in the bulk ice bin by the rear exterior door. Operator relocated the employee beverage to the proper storage location. **Corrected On-Site**
12B-14-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. In the dry storage hallway, employee cell phone stored on a container of black pepper on the storage shelf. Operator relocated the employee cell phone to the proper storage area. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Behind the sushi bar counter at the soda dispenser, clean red drink cups stacked while wet. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. On the back wall of the main kitchen area, reach in chest freezer has a torn cooler door gasket.
14-11-5
Basic - Food stored on floor. At time of inspection in the main kitchen area, jug of fryer oil and distilled vinegar case stored on the floor.
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In the dry storage hallway, jugs of soy sauce stored with the scoop handles in the soy sauce.
10-01-5
Basic - Stored food not covered. In the reach in chest freezer open bag of raw frozen scallops not stored covered, operator closed the bag of scallops. **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On the main cook line in front of the wok station, wet wiping cloth stored on a clean cutting board. Operator relocated the wiping cloth to sanitizer solution bucket. **Corrected On-Site** **Repeat Violation**
21-12-4
37
Frequently Asked Questions
When was Sushi King last inspected?
The most recent health inspection at Sushi King on file is from Jan 26, 2026. The public record contains eight inspections in total.
What is the most common violation at Sushi King?
Across the inspection record, “raw animal food stored over or with ready-to-eat food” has been cited four times, more than any other issue at Sushi King.
How does Sushi King compare to other restaurants in St. Johns?
Sushi King most recently scored 61 out of 100, which is lower than the St. Johns average of 69.
Has Sushi King's inspection record improved over time?
Results have been roughly steady. Inspections at Sushi King have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Sushi King 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 King inspected?
Based on the inspection history on file, Sushi King is inspected around two times per year on average.
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