SUSHI CAFE
Riverside Avenue
Jacksonville, Florida, 32205
Riverside
Duval County County
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 5/5/2025
High Priority
1
Intermediate
0
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven is soiled.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf under stove top is soiled.
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Standing water observed in bottom of fliptop reach in cooler in kitchen.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution in the sushi area tested at 10 ppm chlorine. Operator remade solution to 50 ppm chlorine. Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution in kitchen and at sushi stored on the floor. Operator elevated both to shelf. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tempura shrimp in flip top reach in cooler held in elevated pan at 55F. Operator states shrimp was left on counter for a few minutes for an order. Shrimp was prepared 1.5 hours prior. Shrimp moved to reach in freezer and approximately 20 minutes later temperature at 37F. **Corrective Action Taken**
Food safety inspection conducted on 5/5/2025 revealed 6 total violations (1 high priority, 0 intermediate, 5 basic).
Inspection on 10/17/2024
High Priority
5
Intermediate
2
Basic
3
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Multiple carbon dioxide tanks by soda machine are unsecured.
- 08B-12-5:Basic - Stored food not covered. Multiple containers of cut vegetables in walk in cooler stored uncovered. Operator added covers to all. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board in sushi area. Repeat Violation
- 22-41-4: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. Dishmachine tested at 0ppm chlorine. Warning
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towel lining containers of krab sticks and cooked shrimp in sushi reach in cooler.
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Opened raw beef stored on top of opened salmon in left reach in freezer. Operator rearranged to proper storage. Corrected On-Site
- 29-37-4:High Priority - Spray hose at dish sink lower than flood rim of sink. Pre-rinse hose at dish machine hanging below sink flood rim. Operator elevated. Corrected On-Site
- 03F-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. Sushi rice, being held on time controls, labeled with time expiring at 5:00. Time inspector observed was 5:17. Operator states new batch of rice made at 5:00 but new labeling with time marking not done. Operator labeled with correct time. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink in kitchen used by employee to rinse cooking utensil. Handwash sink at sushi used by employee to rinse/wet wiping cloth.
- 16-37-1:Intermediate - No chemical test kit/test kit not accurate provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test kit expired November 2018.
Food safety inspection conducted on 10/17/2024 revealed 10 total violations (5 high priority, 2 intermediate, 3 basic).
Inspection on 2/28/2024
High Priority
2
Intermediate
0
Basic
5
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Multiple bowls used as scoops in top of flip top reach in cooler in kitchen. Some bowl bottoms in contact with food. Operator removed all bowls. Corrected On-Site Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven and interior food tray for oven has heavy debris in sushi area. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease accumulation. Dish racks used in dishmachine have accumulation of debris on racks. Repeat Violation
- 22-16-4:Basic - Reach-in cooler/Walk-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelving has white mold-like build up.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board at sushi area. Employee removed wiping cloth. Corrected On-Site
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At sushi area, employee went to prepare customer order and put on gloves without washing hands first. Inspector spoke with employee on proper handwashing/glove use. Employee washed hands. **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in bowl on prep counter at 103F. Per operator, rice placed on counter approximately 30 minutes prior. Operator moved rice to cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
Food safety inspection conducted on 2/28/2024 revealed 7 total violations (2 high priority, 0 intermediate, 5 basic).
Inspection on 9/13/2023
High Priority
1
Intermediate
1
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used as scoop for raw chicken in reach in cooler. Operator removed bowl. Corrected On-Site
- 10-08-5:Basic - Ice scoop handle in contact with ice. Ice scoop handle in ice at soda machine. Operator moved to proper storage. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of toaster oven at sushi area has accumulation of debris. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Walk in cooler gasket soiled.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board on reach in cooler in kitchen and on counter at sushi area.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at sushi area tested at 0ppm chlorine. Operator remade solution to 100 ppm chlorine. Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Rice in bowl on counter at 113F. Per operator, rice prepared 30 minutes prior. Operator heated rice to 168F. **Corrective Action Taken**
- 11-26-1: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. No proof available. Provided and discussed DBPR Form HR 5030-103 with operator. Repeat Violation
Food safety inspection conducted on 9/13/2023 revealed 8 total violations (1 high priority, 1 intermediate, 6 basic).