SUSHIYA
1615 CR 220 #150, FLEMING ISLAND 32003
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 5 health inspection reports
All Inspection Reports
Inspection on 4/1/2025
High Priority
1
Intermediate
0
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-73-4: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
- 10-07-4: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
- 23-03-4: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
- 33-16-4:Basic - Open dumpster lid. Left lid open. Operator closed lid. Corrected On-Site Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. Single-service lids and cups on floor near back exit.
- 14-31-5: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
Food safety inspection conducted on 4/1/2025 revealed 6 total violations (1 high priority, 0 intermediate, 5 basic).
Inspection on 9/25/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 9/25/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/18/2024
High Priority
3
Intermediate
1
Basic
5
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-34-5: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
- 10-07-4: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
- 23-03-4: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
- 33-16-4:Basic - Open dumpster lid. Right dumpster lid is open. Operator closed lid. Corrected On-Site
- 21-07-4: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
- 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. Dish machine tested at 0ppm chlorine. Operator made service call during inspection. **Corrective Action Taken** Warning
- 08A-05-6: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
- 41-15-5: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
- 02C-02-5: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.
Food safety inspection conducted on 9/18/2024 revealed 9 total violations (3 high priority, 1 intermediate, 5 basic).
Inspection on 3/20/2024
High Priority
3
Intermediate
3
Basic
9
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles in kitchen are soiled. Repeat Violation
- 06-09-1: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. See stop sale. Package of tuna in sushi reach in cooler thawed in original intact packaging with label stating to remove before thaw. Discussed thaw procedures for reduced oxygen packaging with operator. Operator discarded package of tuna. **Corrective Action Taken**
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Displayed license expired June 1, 2022.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back exit door has gap at threshold, observed light visible from inside. Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interiors of both kitchen microwaves are soiled. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Sides of fryers and flat grill have heavy debris build up. Shelving below flat grill is soiled. Walk in cooler gasket is soiled. Repeat Violation
- 08B-12-5:Basic - Stored food not covered. Multiple buckets of cut vegetables stored uncovered in walk in cooler. Operator covered all. Corrected On-Site
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has heavy rust.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on the floor at the three compartment sink. Employee moved to shelf. Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect at dish machine. Operator caught, killed and discarded flying insect. 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. Butter in insert beside flat grill at 114F. Operator moved to flat grill and temperature taken approximately twenty minutes later at 188F. **Corrective Action Taken**
- 41-15-5: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. Sanitizer solution at sushi counter tested at 200+ppm chlorine. Operator remade solution and retested at 100ppm chlorine. Corrected On-Site
- 11-27-4: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 DBPR Form HR 5030-104. Corrected On-Site Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink in kitchen blocked by rice cooker. Operator moved rice cooker. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at sushi area. Operator replenished paper towels. Corrected On-Site
Food safety inspection conducted on 3/20/2024 revealed 15 total violations (3 high priority, 3 intermediate, 9 basic).
Inspection on 10/25/2023
High Priority
0
Intermediate
2
Basic
7
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 36-34-5: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.
- 35B-01-4: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
- 08B-38-4:Basic - Food stored on floor. Bucket of ginger sauce on floor by walk in cooler. Operator moved to shelf. Corrected On-Site
- 10-07-4: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
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave by reach in cooler in kitchen is soiled.
- 23-03-4: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.
- 29-20-5: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.
- 11-27-4: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
- 22-02-4: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.
Food safety inspection conducted on 10/25/2023 revealed 9 total violations (0 high priority, 2 intermediate, 7 basic).