Sushi Q Japanese Restaurant
Last inspected: Mar 11, 2026
29
Score
Inspectors have visited Sushi Q Japanese Restaurant 15 times, with records going back to 2022. The most recent visit was on Mar 11, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent inspections have turned up more issues than earlier ones, averaging around seven violations lately compared to roughly four violations before.
Across the inspection history, “priority” is the issue that surfaces most often, recorded two times.
By comparison, the average Jacksonville facility scores 74, putting Sushi Q Japanese Restaurant on the weaker side. There are enough flags in the record to merit a second thought.
15
Inspections
3
Critical latest
2
Major latest
6
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
Sewage and Wastewater Properly Disposed
FL-27
Non-Food Contact Surfaces Clean
FL-23
Proper Hot and Cold Holding Temperatures
FL-21
Required Records Available; Shellstock Tags/Labels
FL-14
29
Nov 3, 2025
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Supervisor/Person in Charge Present
FL-01
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
21
Jul 31, 2025
Complaint Full
No violations found.
100
Jul 30, 2025
Complaint Full
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. In make-line reach in cooler fish, Krabmeat, chicken at 47-58F. Person in charge states items were moved from walk in cooler less than four hours ago. Person in charge called for service, repair service on site during inspection. Person in charge began moving items to walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-07-30: In makeline reach in cooler chicken, fish, shrimp, whipped cream 49-60F. Person in charge states lids have been open. States temperature of items was in less than 4 hours ago as they came from walk in cooler. Moved all items to walk in freezer to rapidly chill. Person in charge states will not utilize until unit holding items 41F or less. Called repair service back during inspection. **Admin Complaint** **Corrective Action Taken**
03A-02-5
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In makeline reach in cooler raw beef stored in pan over cooked broccoli. Also in walk in cooler, glass door reach in cooler raw sushi fish stored over ready to eat items. Person in charge began rearranging. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-07-30: In walk in cooler raw tuna stored over prepped vegetables. Person in charge rearranged. **Admin Complaint** **Corrected On-Site**
08A-05-6
74
Jul 29, 2025
Complaint Full
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Hot and Cold Water Available; Adequate Pressure
FL-25
Non-Food Contact Surfaces Clean
FL-23
Washing Fruits and Vegetables
FL-42
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
32
Jun 24, 2025
Complaint Full
No violations found.
100
Apr 23, 2025
Complaint Full
8 critical violations. 4 major violations. 10 minor violations.
View 22 violations
High Priority - Priority: High Priority-Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish eggs on sushi line in container at room temperature at 53F. Person in charge states has been out of unit less than 1 hour, moved to reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Priority: High Priority-Observed: Stop Sale issued due to food not being in a wholesome, sound condition. Observed bag of raw tuna stored in ice machine used for drink ice. **Repeat Violation** **Admin Complaint**
01B-13-4
High Priority - Priority: High Priority-Observed: Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash rice cooker pot in triple sink with no sanitize step, then place back to be utilized. Spoke to employee about ware washing steps. Person in charge pulled item to properly sanitize. **Corrective Action Taken**
22-45-4
High Priority - Priority: High Priority-Observed: 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. Observed employee handle peeled and cut avocado with bare hands. Person in charge spoke to employee. **Corrective Action Taken**
09-01-4
High Priority - Priority: High Priority-Observed: Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee on cook line handle raw beef with gloved hands, then handle container with ready to eat vegetables without hand wash. Spoke to employee who removed gloves and washed hands. **Corrective Action Taken**
12A-12-4
High Priority - Priority: High Priority-Observed: Container of medicine improperly stored. Ointment and isopropyl alcohol stored on shelf above make line. Person in charge removed. **Corrected On-Site**
41-07-4
High Priority - Priority: High Priority- Observed: 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 and fried items held on time with no time mark. Person in charge marked during inspection. **Corrected On-Site**
03F-02-5
High Priority - Priority: High Priority- Observed: Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw beef stored on container of cut lettuce. In sushi reach in cooler raw fish stored over ready to eat items. In walk in freezer raw chicken no longer commercially packaged stored over no longer commercially packaged beef. Person in charge began rearranging. **Corrective Action Taken**
08A-05-6
Intermediate - Priority: Intermediate-Observed: No probe thermometer provided to measure temperature of food products. Person in charge unable to provide probe thermometer.
05-08-4
Intermediate - Priority: Intermediate-Observed: Handwash sink used for purposes other than handwashing. Items stored in back cook line hand wash sink. Also observed employee wash cloth in hand wash sink. Items were removed. **Corrective Action Taken** **Repeat Violation**
31A-11-4
Intermediate - Priority: Intermediate-Observed: Manager or person in charge lacking proof of food manager certification and no other certified food service manager employed at this location. No proof of CFM for establishment due to one provided is expired. **Warning**
53A-02-7
Intermediate - Priority: Intermediate-Observed: No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at front hand wash sink at sushi bar. Person in charge provided. **Corrected On-Site**
31B-02-4
Basic - Priority: Basic- Observed: Cardboard used to line nonfood-contact shelves. Cardboard lining shelf under cook line.
14-45-4
Basic - Priority: Basic- Observed: Employee personal food not properly identified and segregated from food to be served to the public. Several items identified as personal food in walk in freezer/ cooler not separated from food to be served to customers.
08B-49-4
Basic - Priority: Basic- Observed: Food stored on floor. Multiple food items cases, buckets stored on the floor in walk in freezer. Buckets of food stored on floor at sushi bar. Also, multiple items uncovered stored in walk in cooler. **Repeat Violation**
08B-38-4
Basic - Priority: Basic-Observed: Bowl or other container with no handle used to dispense food. Multiple to go containers with no handle used as scoop in dry goods. Person in charge began removing. **Corrective Action Taken**
14-01-5
Basic - Priority: Basic-Observed: Cloth used as a food-contact surface. Observed cloth in direct contact with cut cabbage in make line.
21-05-5
Basic - Priority: Basic-Observed: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed two employee drinks with no lid or straw stored with/ by food.
12B-12-5
Basic - Priority: Basic-Observed: Floor area(s) covered with standing water. Standing water on floor to left of dishmachine.
36-22-4
Basic - Priority: Basic-Observed: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease buildup. Exterior of fliptop in kitchen with debris buildup. Exterior of walk in freezer door with debris buildup. Mold like substance buildup observed on walk in cooler shelving. **Repeat Violation**
23-03-4
Basic - Priority: Basic-Observed: Reuse of single-service or single-use articles. Observed egg cartons reused to line shelf in walk in cooler. Also, to go containers not inverted at sushi bar. Food contact side of lid stored exposed. **Repeat Violation**
25-32-4
Basic - Priority: Basic-Observed: Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths at sushi bar and in kitchen not stored in sanitizer solution.
21-12-4
12
Feb 19, 2025
Routine - Food
No violations found.
100
Feb 12, 2025
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Non-Food Contact Surfaces Clean
FL-23
Required Records Available; Shellstock Tags/Labels
FL-14
39
Aug 13, 2024
Routine - Food
No violations found.
100
Aug 12, 2024
Routine - Food
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
High Priority - Toxic substance/chemical improperly stored. Observed air freshener stored on case of rice. Person in charge removed. **Corrected On-Site**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler tofu, whipped cream, beef, shrimp, tuna, cream cheese, chicken, eggs 54-59F Ambient temperature of unit 57F during inspection. Person in charge states has been having temperature issues since last night, unsure how long food has been out of temperature. Person in charge has repair service called by end of inspection. Will be at location in approximately 1 hour. In fliptop gyoza, spring roll 56F ambient temperature of unit 54F. Person in charge states has had open for lunch rush. Person in charge moved items to other unit holding temperature, iced other items down. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In walk in cooler tofu, whipped cream, beef, shrimp, tuna, cream cheese, chicken, eggs 54-59F Ambient temperature of unit 57F during inspection. Person in charge states has been having temperature issues since last night, unsure how long food has been out of temperature. Person in charge has repair service called by end of inspection. Will be at location in approximately 1 hour.
01B-02-5
High Priority - Raw animal food stored over or with unwashed produce. Observed case of raw shell eggs stored over unwashed bag of onions in walk in cooler.
08A-04-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment utilizes chlorine for dishmachine, unable to provide test strips.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. Person in charge unable to provide probe thermometer.
05-08-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds sushi rice and fried sushi rolls, tempura on time. Person in change unable to provide time paperwork. Provided to operator who began filling out during inspection. **Corrective Action Taken** **Repeat Violation**
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior door and side especially left side of ice machine with debris buildup. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. To go containers with no handles used in multiple bulk items in kitchen. Person in charge removed. **Corrected On-Site**
14-01-5
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. Thawed tuna in walk in cooler with instructions to removed from packaging with no oxygen introduced.
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cigarettes stored on shelf with dry storage products. Person in charge removed. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed cases of food stored on floor in walk in freezer. **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between prep table and reach in cooler in kitchen. Person in charge removed. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance buildup on shelving in walk in cooler. Also, hood filters with grease buildup. **Repeat Violation**
23-03-4
29
Jan 30, 2024
Routine - Food
4 critical violations. 4 major violations. 5 minor violations.
View 13 violations
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. Observed employee garnish drink with lemon with bare hands. No AOP present for establishment. **Repeat Violation** **Admin Complaint**
09-01-4
High Priority - Container of medicine improperly stored. Observed 2oz to go cup with unmarked pills stored on shelf above prep line. Also, observed container of Medina stored on tea urn in kitchen. Person in charge moved to appropriate location. **Corrected On-Site**
41-07-4
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing vacuum breaker at hose bibb on far right of cookline with black hose attached. **Repeat Violation** **Admin Complaint**
29-34-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw fish stored over whipped cream. Also, in fliptop raw chicken stored over prepped vegetables. Person in charge moved to appropriate location. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Lids stored in back hand wash sink by triple sink. Also observed employee utilize front hand wash sink to rinse rag out in. **Repeat Violation**
31A-11-4
Intermediate - Identity of food or food product misrepresented. Observed white tuna on menu under special rolls #44 and #67 on menu. Person in charge states escolar is served. Escolar identified on other sections of the menu. **Admin Complaint**
52-01-4
Intermediate - No soap provided at handwash sink. Paper towel dispenser not working at hand wash sink by dishmachine. Also, no soap at hand wash sink on far right of sushi line. **Repeat Violation**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Fried sushi roll held on time per person in charge not indicated on time paperwork. Person in charge added. **Corrected On-Site**
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold like substance buildup. **Repeat Violation**
22-20-5
Basic - Dead roaches on premises. Observed 4 dead roaches in back hand wash sink by triple sink. Observed one dead roach in internal mechanical component of ice machine. Person in charge cleaned and discarded. **Corrected On-Site**
35A-03-4
Basic - Food stored in a prohibited area. Observed case of water and case of avocados stored under front sushi hand wash sink and under hand wash sink by dishmachine.
08B-37-4
Basic - Food stored on floor. Container of ginger stored on floor in walk in cooler. Person in charge raised. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan and shelving in walk in cooler with mold like substance buildup. Fan in glass door salad cooler with mold like substance buildup. **Repeat Violation**
23-03-4
29
Aug 28, 2023
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
Food Obtained from Approved Sources
FL-11
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
21
Apr 25, 2023
Routine - Food
No violations found.
100
Sep 20, 2022
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
Toilet Rooms Maintained
FL-53
50
Frequently Asked Questions
When was Sushi Q Japanese Restaurant last inspected?
The most recent health inspection at Sushi Q Japanese Restaurant on file is from Mar 11, 2026. The public record contains 15 inspections in total.
What is the most common violation at Sushi Q Japanese Restaurant?
Across the inspection record, “priority” has been cited two times, more than any other issue at Sushi Q Japanese Restaurant.
How does Sushi Q Japanese Restaurant compare to other restaurants in Jacksonville?
Sushi Q Japanese Restaurant most recently scored 29 out of 100, which is lower than the Jacksonville average of 74.
Has Sushi Q Japanese Restaurant's inspection record improved over time?
No. Recent inspections at Sushi Q Japanese Restaurant have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a high risk rating mean?
A high risk rating at Sushi Q Japanese Restaurant 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 Q Japanese Restaurant inspected?
Based on the inspection history on file, Sushi Q Japanese Restaurant is inspected around four times per year on average.
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