Sushi Palace
Last inspected: Feb 17, 2026
52
Score
Sushi Palace has been inspected 11 times since 2022. Inspectors last stopped by on Feb 17, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent visits have flagged more than earlier ones: around five violations per visit lately, up from roughly two violations before.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded six times.
That's lower than the typical Jacksonville Beach restaurant, which scores around 73. Taken together, the history suggests a facility that has struggled with consistency.
11
Inspections
1
Critical latest
3
Major latest
4
Minor latest
Inspection History
Feb 17, 2026
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Container of medicine improperly stored. Observed employee child cough medicine stored in kitchen above pitcher of water served to public. Manager removed and stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed area around soda nozzles soiled with mold like substance.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed employee handwashing station on cook line without paper towels. Employee provided paper towels. **Corrected On-Site**
31B-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. Observed some employee food training expired.
53B-14-5
Basic - Accumulation of debris inside warewashing machine. Observed interior of dish machine soiled with food debris.
16-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed bowl without handle in sauce located in walk in cooler. Employee removed and stored properly. **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table near fryers. Employee removed and stored properly. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket soiled with mold like substance.
23-03-4
52
Oct 28, 2025
Routine - Food
No violations found.
100
Aug 26, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Container of medicine improperly stored. Observed bottle of Tylenol stored on shelf above flip top cooler. Employee removed and stored properly **Corrected On-Site**
41-07-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on prep table To fu (67F - Cold Holding). Employee placed in reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Manager or person in charge lacking proof of food manager certification. Observed Certified Food manager for restaurant expired 2024. **Warning**
53A-01-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table. Employee removed and stored properly. **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. Observed employee phone stored on prep table. Observed employees backpacks on bags of tempura. Manager removed and stored properly. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Observed walk in cooler door gasket torn.
14-11-5
Basic - Food stored on floor. Observed buckets of sauces stored on floor in back room. **Repeat Violation**
08B-38-4
55
Aug 28, 2024
Complaint Full
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed multiple foods lined with paper towels. **Repeat Violation** **Admin Complaint**
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler on cook line Cooked noodles (52F - Cold Holding). Cooler has an ambient temperature of 43F. Manager placed in cooler from previous day. Employee removed noodles at 11am to clean cooler. **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed light shining from outside at bottom of door. **Repeat Violation**
35B-01-4
Basic - Food stored on floor. Observed multiple soy sauce buckets stored on floor of kitchen. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket soiled. **Repeat Violation**
23-03-4
64
Aug 6, 2024
Routine - Food
No violations found.
100
Aug 2, 2024
Routine - Food
2 critical violations.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked noodles at 46F on flip top cooler on top of pans. Employee placed on cook line few hours prior. Employee removed and placed inside of reach in cooler. Observed in walk in cooler Cream cheese (45F - Cold Holding); Cooked noodles (45F - Cold Holding) Large mixing bowl of cream cheese( 51F- Cold Holding). Manager stated the items were just prepped and placed in cooler few hours prior and was out for restocking earlier. Cooler has an ambient temperature of 47F. Manager removed TCS items from cooler to place in different cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-08-02: Observed cooler with an ambient temperature of 46.6F. Observed beef at 52F. Manager stated they just cut prior to inspection. Observed cooler with an ambient temperature of 46.6F. **Admin Complaint**
03A-02-5
High Priority - - From initial inspection : 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. Observed Sushi rice held on time control without time mark. Employee placed time mark on sushi. **Corrected On-Site** - From follow-up inspection 2024-08-02: Not observed at callback **Time Extended**
03F-02-5
74
Aug 1, 2024
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
27
Mar 20, 2024
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
52
Oct 25, 2023
Routine - Food
4 critical violations. 1 major violation. 6 minor violations.
View 11 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed Non-food grade paper/paper towel used as liner for food container located in reach in cooler on cook line. Observed raw chicken stored in to go multiple carry bags. Manager stated that chicken was for employees. Observed Cardboard on top of freezer coolers used to line food-contact.
14-86-1
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed Pesticide/insecticide labeled for household use only present in establishment. Manager removed and stored outside of kitchen. **Corrected On-Site**
41-05-4
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs over unwashed produce in walk-in cooler. Observed raw shell eggs stored over raw shrimp in walk-in cooler. Manager removed raw shell eggs and stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked noodles in flip top cooler at 57F. Manager stated that noodles were cooked at 11:00am . Employee placed noodles inside reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. Observed establishment using spray bottles of hydrogen peroxide used to clean tables without a chemical test kit to to ensure proper sanitization. Manager used chlorine sanitizer until he is able to purchase proper test kit for hydrogen peroxide. **Corrected On-Site**
16-33-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in cooler door gasket soiled. Observed reach in cooler door gasket soiled on cook line. **Repeat Violation**
23-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table. Manager removed and stored properly. **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. Observed employee personal items stored in or above a food preparation area. Manager removed and stored properly. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed multiple buckets of sauces stored on floor throughout kitchen.
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle. Manager removed and stored properly. **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed sanitizer bucket stored on floor. Manager removed and stored properly. **Corrected On-Site**
21-44-1
37
Feb 24, 2023
Routine - Food
4 critical violations. 4 major violations. 4 minor violations.
View 12 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handling raw shrimp and then handling a container of togo dressing and plated food without washing his hands. After reviewing with employee he proceeded to wash his hands with no soap. Reviewed proper hand wash procedures with cook and he properly rewashed his hands. Employee discarded plated food and Togo dressing. **Corrective Action Taken**
12A-12-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Container of raw salmon stored over opened case of krab sticks in stand alone reach in freezer located next to the dishmachine. Manager properly stored and separated food. Raw steak stored on top of unwashed vegetables in the walk in cooler. Manager properly stored and separated food **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. Tofu 49F stored at room temperature on cook line near steam table. Employee stated tofu was taking out of the cooler approximately 30 minutes ago. Manager placed tofu inside main reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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. Sushi rice held under time control not time mark. Chef stated rice was cooked at 4pm. Manager wrote time on time chart. **Corrected On-Site**
03F-02-5
Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Dine in menus, sushi paper menus and online menu govern by establishment advertising that the Hawaii roll is made with white tuna. Manager stated they use escolar not white tuna. **Admin Complaint**
52-04-5
Intermediate - Handwash sink used for purposes other than handwashing. Plastic bottles being stored inside handwash sink across from the dishmachine. Employee removed bottles from sink. **Corrected On-Site**
31A-11-4
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. Sui D certificate expired November 2022
53B-14-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser not dispensing soap at handwash sink across from the dishmachine. Manager provided a bottle of soap. **Corrected On-Site**
31B-06-4
Basic - Cardboard used to line food-contact shelves. Cardboard used to line condiment shelf above wok station on cook line. **Repeat Violation**
14-05-4
Basic - Equipment in poor repair. Main cooler and secondary cooler on cook line have torn gaskets.
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops stored in standing room temperature water (82F) next to rice cookers on cook line. Manager discarded water from containers. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Main cooler and secondary cooler on cook line have soiled gaskets Walk in cooler gasket and interior of door frame soiled **Repeat Violation**
23-03-4
30
Oct 28, 2022
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed vegetables in walk in cooler. Manager properly separated food. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked noodles (49F) at room temperature on cook line. Cook stated he took noodle out from cooler a few minutes ago. Manager placed a bag of ice over noodles and placed noodles inside cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Business license expired June 1st 2022 **Admin Complaint**
50-17-2
Basic - Equipment in poor repair. Sushi white chest freezer door gasket torn. Main stand alone reach in freezer door gasket torn.
14-11-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Sushi white chest freezer interior has exposed insulation.
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket soiled. **Repeat Violation**
23-03-4
Basic - Cardboard used to line food-contact shelves. Cardboard used to line shelf under prep table in back prep area near main stand alone reach in freezer. **Repeat Violation**
14-05-4
52
Frequently Asked Questions
When was Sushi Palace last inspected?
The most recent health inspection at Sushi Palace on file is from Feb 17, 2026. The public record contains 11 inspections in total.
What is the most common violation at Sushi Palace?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Sushi Palace.
How does Sushi Palace compare to other restaurants in Jacksonville Beach?
Sushi Palace most recently scored 52 out of 100, which is lower than the Jacksonville Beach average of 73.
Has Sushi Palace's inspection record improved over time?
No. Recent inspections at Sushi Palace have averaged around five violations per visit, up from roughly two earlier in the record.
What does a high risk rating mean?
A high risk rating at Sushi Palace 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 Palace inspected?
Based on the inspection history on file, Sushi Palace is inspected around three times per year on average.
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