Wasabi Japanese Restaurant
Last inspected: Mar 24, 2026
39
Score
Public records show nine inspections at Wasabi Japanese Restaurant stretching back to 2022. Wasabi Japanese Restaurant was last inspected on Mar 24, 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 nine violations per visit.
The pattern that stands out is “raw animal food stored over/not properly separated”, which has been cited four times.
By comparison, the average Jacksonville facility scores 74, putting Wasabi Japanese Restaurant on the weaker side. There are enough flags in the record to merit a second thought.
9
Inspections
2
Critical latest
3
Major latest
7
Minor latest
Inspection History
Mar 24, 2026
Routine - Food
2 critical violations. 3 major violations. 7 minor violations.
View 12 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At sushi bar reach-in coolers, 3 each tuna, 1 each tilapia and 4 each ground tuna packages in reduced oxygen packaging not removed before thawing. All packages state to keep frozen, remove before thawing. **Repeat Violation** **Admin Complaint**
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At prep area reach-in cooler, tray of raw salmon stored over bag of noodles. Also, at prep area reach-in freezer, raw salmon in plastic wrap stored over bags of fries and cooked shrimp. Operator moved all items to proper storage levels **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At dish area, white cutting board has black stains. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. In kitchen, plastic container in handwash sink. Employee removed container. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. At cook line, spray bottle of red chemical not labeled. Operator labeled spray bottle. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. At prep area, plastic cup used as scoop in bulk rice. Operator removed cup. **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. At sushi bar reach-in coolers, 3 each tuna, 1 each tilapia and 4 each ground tuna packages in reduced oxygen packaging not removed before thawing. All packages state to keep frozen, remove before thawing. **Repeat Violation**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At prep area, 2 employee coats stored on cases of plastic togo cups. Operator moved coats. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. At drink station, plastic cups stacked before air drying.
24-08-4
Basic - Food stored on floor. At cook line, container of oil stored on floor. Operator moved to shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line area, interior of microwave has encrusted food residue.
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have grease build up.
23-03-4
39
Aug 27, 2025
Routine - Food
No violations found.
100
Aug 26, 2025
Routine - Food
5 critical violations. 3 major violations. 7 minor violations.
View 15 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At sushi bar in under counter reach-in cooler, 3 packs of tuna not removed from reduced oxygen packaging before thawed.
01B-13-4
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. Dishwasher (Chlorine 0ppm), ran multiple times, attempted to prime with sanitizer still not dispensing. Operator Wii use triple sink to sanitize until machine is functioning properly. **Warning**
22-41-4
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 at sushi bar cutting cucumber with no gloves.
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw shrimp stored over portioned sauces. Operator moved shrimp to proper storage level. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in flip top reach-in cooler, noodles (54F - Cold Holding); salmon (49-51F - Cold Holding); shrimp (56F - Cold Holding); chicken (50F - Cold Holding); scallops (49F - Cold Holding). Operator stated items in cooler 2.5 hours. Items moved to back reach-in cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At dish area, large yellow cutting board has black stains.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. At sushi bar, multiple items in handwash sink, At cook line, bottle of soap and spray bottle in handwash sink. Operator removed all items. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. At cook line handwash sink, spray bottle with red chemical not labeled. **Repeat Violation**
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. 1 tank at bag-in-box soda storage rack not secured.
51-11-4
Basic - Working containers of food removed from original container not identified by common name. At prep area on storage shelf, multiple bulk containers not labeled. Operator stated label has worn off and labeled. **Corrected On-Site**
02D-01-5
Basic - Insect control device installed over food preparation area. In kitchen, bug zapper on top shelf above microwave and bag-in-box sodas.
35B-02-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line, multiple knives stored in gap between reach-in coolers. Operator moved knives. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - Food stored on floor. At cook line, open case of oil on floor. Operator moved to shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drink on shelf above flip top reach-in cooler. Operator moved. **Corrected On-Site** **Repeat Violation**
12B-07-4
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. At sushi bar in under counter reach-in cooler, 3 packs of tuna not removed from reduced oxygen packaging before thawed.
06-09-1
25
Apr 1, 2025
Routine - Food
3 critical violations. 2 major violations. 7 minor violations.
View 12 violations
High Priority - Toxic substance/chemical improperly stored. On storage shelves by sushi bar, Clorox wipes stored with chop sticks. Operator moved wipes to bottom shelf. **Corrected On-Site**
41-10-4
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. At cook line and sushi bar, multiple items held on time have no time marked. Operator stated all items placed out at opening. Time marked on all items. **Corrected On-Site**
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, pan of raw shrimp stored on container of soy sauce. At prep area, pan of sliced raw beef stored on pan of raw shrimp. Operator moved items to proper storage. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. In kitchen, handwash sink has strainer in sink, plastic lid on faucet. Operator moved items. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. At dish area, chemical spray bottle not labeled.
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line and dry storage shelves, employee drinks on prep/storage shelves. Operator moved drinks. **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. At cook line, employee cell phone on shelf above reach-in cooler. In kitchen on dry storage rack, multiple personal items to shelves. At storage shelf by sushi bar, multiple personal items stored on shelves and customer food items. Operator moved all items. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. At dish area, clean containers stacked before air drying. At drink station, plastic cups stacked before air drying.
24-08-4
Basic - Equipment in poor repair. In kitchen, interior of microwave has rust.
14-11-5
Basic - Food stored on floor. In walk-in cooler, containers of sauce stored on floor. In prep area, multiple breading/batter bags on floor. Operator moved items to shelves. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At cook line, multiple knives stored between reach-in coolers. Operator moved.
10-17-4
Basic - Time/temperature control for safety food thawed in an improper manner. In kitchen m ground tuna thawing at room temperature. Operator moved to walk-in cooler. **Corrected On-Site**
06-01-5
37
Nov 1, 2024
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Plumbing Maintained; Sewage Disposal
FL-51
23
Jan 16, 2024
Food-Licensing Inspection
1 critical violation. 1 major violation. 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. In chest reach-in freezer by water heater, raw shrimp in plastic wrap stored over krab sticks. Operator moved shrimp to proper storage. **Corrected On-Site**
08A-02-6
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. In counter top sushi reach-in cooler, thermometer not displaying proper temperature.
05-05-4
Basic - No handwashing sign provided at a hand sink used by food employees. No handwash sign in men's restroom.
31B-04-4
Basic - Outer openings not protected with self-closing doors. At back door, door closer is disconnected. Operator stated it is not working and has a new one on order. **Corrective Action Taken**
35B-03-4
70
Jul 25, 2023
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw beef and raw shrimp stored over ready to eat cut lettuce. Items moved and stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi rice held on time. Paperwork states sushi rice is held from 1100 to 1500. Rice being used at 1530 should have been discarded at 1500. Rice discarded and replaced.
01B-02-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi rice held on time. Paperwork states sushi rice is held from 1100 to 1500. Rice being used at 1530 should have been discarded at 1500. Rice discarded and replaced.
03F-01-5
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Training includes employee health responsibilities, but records are not acceptable due to alteration of expiration dates. **Repeat Violation**
11-26-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior ice bin near sushi bar. Interior of ice machine in kitchen. **Repeat Violation**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. In main menu books, page that states Sushi Entrees at top does not indicate which rolls are raw. **Repeat Violation**
02B-01-5
Intermediate - Records/documents for required employee training appear to be falsified. Training records shown have expiration dates that are erased/altered. No other proof of training available. **Repeat Violation** **Admin Complaint**
53B-11-4
Basic - Equipment in poor repair. Top of chest freezer by exit door is cracked. Gasket for reach in freezer by prep area is torn. Front of ice machine is cracked and rusted. **Repeat Violation**
14-11-5
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in sushi bar. Floor under cooking equipment. Floor under ice machine in kitchen. Floor by hot water heater. Wall under dish machine. Wall by mop sink. Ceiling in kitchen by cook line. **Repeat Violation**
36-73-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on sushi prep area, cook line and near dish machine. Cloths moved and stored correctly. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Perimeter walls and roofs do not effectively protect establishment against environmental cross contamination or the entrance of pests. Rear exit screen door is torn and rear exit door kept open.
35B-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves and cabinets in sushi bar. Area around soda nozzles near sushi bar. Exterior of rice cookers on cook line. Hood filters above cooking equipment. Mop sink. Yellow mop bucket by mop sink. Ice machine filters. **Repeat Violation**
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand washing sink near walk in cooler. Inspector emailed sign. **Corrective Action Taken** **Repeat Violation**
31B-04-4
Basic - Outer openings not protected with self-closing doors. Rear exit door does not self close.
35B-03-4
30
Jan 24, 2023
Routine - Food
1 critical violation. 4 major violations. 7 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
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
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
33
Jul 5, 2022
Routine - Food
1 critical violation. 5 major violations. 11 minor violations.
View 17 violations
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. No proof for salmon. Operator called vendor, and vendor provided letter. **Corrected On-Site**
01D-08-5
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. No dates for any sushi grade fish at sushi bar prepared yesterday.
02C-03-5
Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Cook cutting raw beef in kitchen. Cook stopped preparing food, washed hands and placed gloves on. **Corrected On-Site**
09-17-4
Intermediate - Equipment drain line draining into handwash sink. Drain line from sushi display cooler into hand washing sink in sushi bar.
31A-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of reach in cooler in sushi bar. Interior of ice bin in sushi bar. Interior of ice machine in kitchen. **Repeat Violation**
22-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On dinner menus, sashimi appetizer is not identified containing raw items. Employee began identification. **Corrective Action Taken**
02B-01-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Multiple dead flies in sticky traps in kitchen.
35A-06-4
Basic - Cardboard used to line nonfood-contact shelves. Multiple shelves in walk in cooler.
14-45-4
Basic - Floor tiles missing and/or in disrepair. Behind and under cooking equipment in kitchen. **Repeat Violation**
36-17-5
Basic - Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under ice bin at sushi bar. Floor under and behind cooking equipment in kitchen. Floor under ice machine in kitchen. Floor under dish machine in kitchen. Floor around hot water heater in kitchen. Wall below dish machine in kitchen. Walls in mop sink area. **Repeat Violation**
36-73-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Multiple traps above cook line and prep area in kitchen.
35B-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In reach in cooler at sushi bar.
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hand washing sink near walk in cooler. 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. Handle for soup lid in kitchen. Gasket for reach in freezer is cracked. **Repeat Violation**
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of ice bin at sushi bar. Exterior of cooking equipment in kitchen. Multiple shelves and racks throughout kitchen. Mop sink. Dish spray hose. Knife rack in kitchen. **Repeat Violation**
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cucumbers stored over ready to eat broccoli in walk in cooler. Items moved and stored correctly. **Corrected On-Site**
08B-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket in sushi bar area.
21-38-4
30
Frequently Asked Questions
When was Wasabi Japanese Restaurant last inspected?
The most recent health inspection at Wasabi Japanese Restaurant on file is from Mar 24, 2026. The public record contains nine inspections in total.
What is the most common violation at Wasabi Japanese Restaurant?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Wasabi Japanese Restaurant.
How does Wasabi Japanese Restaurant compare to other restaurants in Jacksonville?
Wasabi Japanese Restaurant most recently scored 39 out of 100, which is lower than the Jacksonville average of 74.
Has Wasabi Japanese Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Wasabi Japanese Restaurant have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Wasabi 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 Wasabi Japanese Restaurant inspected?
Based on the inspection history on file, Wasabi Japanese Restaurant is inspected around two times per year on average.
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