O-KU JACKSONVILLE
502 1ST ST N
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 3/17/2025
High Priority
1
Intermediate
0
Basic
5
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaging in food preparation without beard guard. **Repeat Violation**
- 14-11-5:Basic - Equipment in poor repair. Observed stand alone cooler door gasket torn located across from dish machine.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Observed ice scoop handle in ice at bar upstairs. Employee removed and stored properly. **Corrected On-Site**
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed sticker on unwashed cut avocado. Manager will have employee remove avocados to wash and remove stickers. **Corrective Action Taken**
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor of kitchen. Employee removed and stored properly. **Corrected On-Site**
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade towels used to line raw fish, tuna.
Food safety inspection conducted on 3/17/2025 revealed 6 total violations (1 high priority, 0 intermediate, 5 basic).
Inspection on 9/30/2024
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 9/30/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/18/2024
High Priority
5
Intermediate
2
Basic
8
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled near chute.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank in kitchen near ware washing area not adequately secured. Manager secured CO2 tank. **Corrected On-Site**
- 36-36-4:Basic - Ceiling tile missing. Observed ceiling tiles missing in kitchen. Manager stated establishment has a few roof leaks.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed in bar area employee drink stored next to clean utensils/ cups. Employee removed and stored properly. **Corrected On-Site** **Repeat Violation**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees pack of cigarettes stored next to plate of scallops. Employee removed and stored properly. **Corrected On-Site** **Repeat Violation**
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation with watch on.
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaging in food preparation without beard guard.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop near dish machine not stored properly to air dry.
- 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chemical dishwasher machine at 0ppm. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. **Repeat Violation** **Admin Complaint**
- 09-01-4: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. Observed employee in sushi area cutting raw fish with bare hands. Employee washed hands properly and placed gloves on. **Corrective Action Taken**
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed In-use utensil at 89F. Employee removed and paced new hot water at 140F. **Corrected On-Site**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 1 flying insect in ware washing area. **Repeat Violation** **Admin Complaint**
- 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 and the time removed from temperature control cannot be determined. See stop sale. Observed sushi rice being held on time control without time mark. Employee placed time mark on sushi rice. **Corrected On-Site**
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served. Observed some oyster tags not marked with last date served.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with degreaser without label. Employee placed label on spray bottle. **Corrected On-Site**
Food safety inspection conducted on 9/18/2024 revealed 15 total violations (5 high priority, 2 intermediate, 8 basic).