Sushiya
Last inspected: Mar 10, 2026
35
Score
Inspectors have visited Sushiya 11 times, with records going back to 2023. Inspectors last stopped by on Mar 10, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
“Nonfood-contact surface soiled with grease” comes up most often, recorded three times in the inspection record.
By comparison, the average Fleming Island facility scores 76, putting Sushiya on the weaker side. The pattern in the record is worth a careful look.
11
Inspections
2
Critical latest
1
Major latest
5
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
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
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
35
Sep 4, 2025
Routine - Food
No violations found.
100
Sep 3, 2025
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
33
Apr 1, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Nonfood-grade bags used in direct contact with food. Ginger stored in grocery bags in walk in cooler. Operator placed ginger in food grade bags. **Corrected On-Site**
14-31-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Blue glass racks in dishroom have black mold-like substance. Gaskets on left door of sushi reach in cooler, on walk in cooler door and both doors of flip top reach in cooler in kitchen are soiled. Shelf below grill with heavy debris/build up. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Left lid open. Operator closed lid. **Corrected On-Site** **Repeat Violation**
33-16-4
Basic - Single-service articles improperly stored. Single-service lids and cups on floor near back exit.
25-05-4
Basic - Floor/wall/ceiling/vents soiled/has accumulation of debris. Floor around ice machine and triple sink. Wall and ceiling at back exit is soiled. **Repeat Violation**
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils for batter in standing water at 78F. Operator removed the water. Also, clean utensils in dirty container on prep table. Operator removed and cleaned. **Corrected On-Site** **Repeat Violation**
10-07-4
67
Sep 25, 2024
Routine - Food
No violations found.
100
Sep 18, 2024
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth solution in sushi area tested at 200+ppm chlorine. Operator remade solution to 100ppm chlorine. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-15-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm chlorine. Operator made service call during inspection. **Corrective Action Taken** **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler by restrooms, raw salmon stored over avocados. Operator moved salmon to proper storage. In walk in cooler, container of raw chicken wings stored on top of bucket of ready-to-eat sauce and container of raw beef stored on top of mushrooms. Operator rearranged all to proper storage. **Corrected On-Site**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple prepared sushi made, per operator, yesterday at approximately 11:00 not dated.
02C-02-5
Basic - Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Walls at handwash sink by ice machine, under handwash sink in sushi and to left of triple sink are soiled. Ceiling tiles on both sides of hood system are soiled. Floor in kitchen and under triple sink is soiled. **Repeat Violation**
36-34-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils for tempura batter in standing water at 86F. Operator removed water. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish racks in dish room have build up of black substance. Sides of fryer with grease build up. Two shelves below flat grill with debris. Shelf above and prep table with microwave is soiled. Clean utensils at prep area and sushi area stored in dirty containers. Operator removed both for cleaning. Walk in cooler gasket is soiled. Under plating around nozzles on soda machine has debris build up. Cabinet below soda machine is soiled. **Corrective Action Taken** **Corrective Action Taken** **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Right dumpster lid is open. Operator closed lid. **Corrected On-Site**
33-16-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution at triple sink tested at 0ppm chlorine. Operator remade solution to 50ppm chlorine. Wiping cloth solution stored on the floor in front triple sink. Operator moved off of floor. **Corrected On-Site**
21-07-4
45
Mar 20, 2024
Routine - Food
3 critical violations. 3 major violations. 7 minor violations.
View 13 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
30
Oct 25, 2023
Routine - Food
2 major violations. 7 minor violations.
View 9 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 written procedures available. Provided operator DBPR Form HR 5030-104. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at three compartment sink with heavy staining. Dish racks for dishmachine have black mold-like substance. Walk in cooler shelving with build up of food debris. Interior bottom of sushi reach in cooler soiled.
22-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door has gap at the bottom with light visible. **Repeat Violation**
35B-01-4
Basic - Food stored on floor. Bucket of ginger sauce on floor by walk in cooler. Operator moved to shelf. **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils for tempura batter in standing water at 80F. Operator removed utensils and discarded water. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave by reach in cooler in kitchen is soiled.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pre-rinse nozzle has build up of debris. Sides of fryer Exteriors of reach in cooler and reach in freezer in kitchen are soiled. Sides of flat grill and shelf below flat grill with heavy debris and build up. Gaskets on walk in cooler door and reach in cooler at sushi area are soiled.
23-03-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink by ice machine is very slow draining.
29-20-5
Basic - Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Walls across from dish machine and to left of reach in cooler in kitchen are soiled. Multiple ceiling tiles in kitchen and ware washing area soiled. Floors under three compartment sink to the left and under sink at sushi station are soiled.
36-34-5
58
May 18, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Establishment has "crab stick" advertised on separate lunch menu. Person in charge states is imitation crab with no real crab. **Admin Complaint** - From follow-up inspection 2023-05-18: No change. **Admin Complaint**
52-03-4
90
May 16, 2023
Routine - Food
7 critical violations. 3 major violations. 6 minor violations.
View 16 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 3 flying insects in kitchen by dishmachine during inspection.
35A-02-6
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Operator utilizes KGI for fresh salmon, invoice indicates aquacultured but does not specify pellet fed. Person in charge called and provided parasite destruction letter during inspection. **Corrected On-Site**
01D-08-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu above fill line in fliptop at 53F. Person in charge discarded. **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. Time paperwork indicates shrimp, noodles, sushi are held on time and marked via chart. Chart in kitchen is not legible. **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Wastewater backing up through sinks. Two sinks with same drain per person in charge not draining, observed dirty wastewater in both sinks. Rendering them unusable. Establishment has other usable hand wash sink in vicinity. **Warning**
28-25-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw beef stored over opened package of ready to eat noodles. Person in charge moved to appropriate location. **Corrected On-Site**
08A-05-6
High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose hanging lower than flood plain during inspection.
29-37-4
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Establishment has "crab stick" advertised on separate lunch menu. Person in charge states is imitation crab with no real crab. **Admin Complaint**
52-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink in kitchen blocked by rice cookers, person in charge moved during inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at hand wash sink across from cookline, person in charge provided. **Corrected On-Site**
31B-02-4
Basic - 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. Open drink can stored above in use cutting board with fish on it. Person in charge removed. **Corrected On-Site**
12B-12-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Light visible under back door.
35B-01-4
Basic - Hole in or other damage to ceiling. Observed hole in ceiling near water heater. Also observed tile damage in kitchen. Debris buildup under equipment.
36-24-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Chopsticks in kitchen in water at 84F. **Repeat Violation**
10-07-4
Basic - Stored food not covered. Multiple items in walk in cooler uncovered. Person in charge began covering. **Corrective Action Taken**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Meat thawing at room temperature in kitchen. Person in charge moved to refrigerator. **Corrected On-Site**
06-01-5
19
Mar 24, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Godzilla Roll Dragon Roll All sushi bar items, smoked salmon, flying fish egg, spicy flying fish egg Rock in Roll California roll Shrimp tempura roll Spider roll Lobster roll Volcano roll Tampa roll **Warning** - From follow-up inspection 2023-03-24: Violation remains. Operator states printing company will need time to reprint menu changes. Discussed changes with operator. **Time Extended**
02B-01-5
90
Frequently Asked Questions
When was Sushiya last inspected?
The most recent health inspection at Sushiya on file is from Mar 10, 2026. The public record contains 11 inspections in total.
What is the most common violation at Sushiya?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited three times, more than any other issue at Sushiya.
How does Sushiya compare to other restaurants in Fleming Island?
Sushiya most recently scored 35 out of 100, which is lower than the Fleming Island average of 76.
Has Sushiya's inspection record improved over time?
Results have been roughly steady. Inspections at Sushiya have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Sushiya 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 Sushiya inspected?
Based on the inspection history on file, Sushiya is inspected around four times per year on average.
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