DirtyFLRestaurant Inspection Data

CRAZY SUSHI

CRAZY SUSHI located in JACKSONVILLE has undergone 6 health department inspections, achieving a 3.2/5 overall safety rating. Recent inspections show improving food safety practices.

4320 DEERWOOD LAKE PKWY STE 202

Overall Food Safety Rating

★★★☆☆ (3.2/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 10/6/2025

Inspection #: Visit ID: 13531881

  • N/A:No Violations Were Observed

Inspection Date: 9/26/2025

Inspection #: Visit ID: 10916662

  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Card board on shelf as liner next to flat top grill
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen area with stains
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist and watch on wrist
  • 14-11-5:Basic - Equipment in poor repair. Reach in cooler gasket at sushi bar torn Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under cooking equipment on cook line Repeat Violation
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen area
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Employee at sushi bar cutting green scallions and not washing prior to cutting. Employee stated they wash them after cutting.
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw prep chicken stored over raw prep beef in reach in cooler on cook line. Manager properly stored Corrected On-Site Warning
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling raw shrimp to fry and then handling plate of food to be served without washing hands Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Krab, raw salmon, raw tuna, cream cheese (47-51F - Cold Holding), all items stored in sushi bar glass reach in cooler and place there from below reach in cooler on sushi bar area approximately 10:45am as per manager. Unit was turned off over night with no stored TCS food but is turned on in the morning and then TCS food stored in unit same time. Discussed with manager to turn on unit much earlier for unit to be a 41F before placing TCS foods inside. Employee placing items in cooler below to swap out with other items. Krab Rangoon (51F - Cold Holding), stored in flip top reach in cooler on cook line, place there approximately 2 hrs ago and stored above fill line. Employee place it back under reach in cooler **Corrective Action Taken** Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Drainer cleaner bottle and hand wash soap bottle stored on shelf over prep sink with stored raw shrimp thawing below. Employee properly stored all chemical items Corrected On-Site Warning
  • 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed over 4 food handler employees working with no certified food manager present. Manager arrived Corrected On-Site

Inspection Date: 2/10/2025

Inspection #: Visit ID: 10700167

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating in kitchen area. Employee stop Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Reach in make table cooler with torn gasket Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under cooking equipment on cook line Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryer soiled with grease build up

Inspection Date: 10/21/2024

Inspection #: Visit ID: 8740475

  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Card board under prep table on cook line Repeat Violation
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on wrist
  • 14-11-5:Basic - Equipment in poor repair. Walk in cooler with torn gasket Repeat Violation
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under cook line cooking equipment

Inspection Date: 4/29/2024

Inspection #: Visit ID: 8586220

  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. On cook line shelf and bottom prep table in kitchen area 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. Employee cell phone on prep table. Employee keys on prep table next to food. All items removed Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. Walk in cooler gasket torn
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork dumplings (52F - Cold Holding); stored in containers sitting on top of fill line in flip top make table reach in cooler and place there from walk in cooler approximately 1 hour ago. Employee place inside make table reach in cooler to bring down temperature **Corrective Action Taken**
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to three compartment sink area with lid inside. Moved by manager. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink next to three compartment sink area. Employee provided paper towel Corrected On-Site Repeat Violation

Inspection Date: 1/8/2024

Inspection #: Visit ID: 8361984

  • 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Card board on shelf above cook line flat top grill and also on small wire shelf next to flat top grill. Employee removing **Corrective Action Taken**
  • 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 kitchen preparing and plating up cut lettuce for salads with bare hands. Reviewed with manager and employee put on gloves Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At wait station hand wash sink. Employee provided paper towel Corrected On-Site