OPEN SUSHI RESTAURANT
9930 Old Baymeadows Road
Jacksonville, Florida, 32256
Baymeadows
Duval County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 1/23/2025
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 1/23/2025 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/21/2025
High Priority
4
Intermediate
3
Basic
5
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Cardboard lining shelves in kitchen. **Repeat Violation**
- 35A-03-4:Basic - Dead roaches on premises. Observed one dead roach stuck in grease on floor under cook line.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors under cook line, wall at cook line with heavy grease buildup. Food debris buildup under equipment.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy grease buildup under broiler, on shelf to right of cook line. Hood filter with grease buildup. Exterior handle of eel cooker with debris builudp. **Repeat Violation**
- 08B-12-5:Basic - Stored food not covered. Salmon uncovered in walk in cooler.
- 41-07-4:High Priority - Container of medicine improperly stored. Container of medicine stored on shelf above fliptop make line. Person in charge removed. **Corrected On-Site**
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle item that dropped onto ground, then handle food product with no hand wash. Same employee handled dirty dishes, then clean dishes and food without hand wash. Person in charge spoke to employee who washed hands. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over fish cake in reach in cooler. Raw salmon stored over ready to eat sauce in walk in cooler. Person in charge began rearranging. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop in kitchen noodles, chicken, shrimp, rice, tofu at 47-49F. Person in charge states has had unit one for prep. Ambient temperature of unit at 47F. Person in charge moved time/temperature control for safety items to walk in cooler. **Corrective Action Taken** **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board with debris buildup. Interior of eel oven with debris buildup. Interior of broiler with debris buildup. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee utilize hand wash sink at sushi line to wet and wring out towel.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water handle not functional at kitchen hand wash sink, front sushi hand wash sink. **Repeat Violation**
Food safety inspection conducted on 1/21/2025 revealed 12 total violations (4 high priority, 3 intermediate, 5 basic).
Inspection on 7/31/2024
High Priority
2
Intermediate
4
Basic
5
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Observed soiled cardboard lining multiple shelves in kitchen.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors in kitchen especially under equipment and in hard to reach areas with debris buildup. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Observed several food items in buckets stored on floor in walk in cooler. Person in charge began raising. **Corrective Action Taken** **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooktop and bottom of broiler with fire suppression system with heavy grease buildup. Grease buildup on shelf to right of broiler. Handles to high contact areas such as eel oven, exterior of walk in cooler with caked food debris buildup. Exterior of seasoning containers in kitchen with debris buildup. Hood filters with grease buildup. Mold like substance on side of door of walk in cooler observed. **Repeat Violation**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths in use at sushi prep station and at cook line in kitchen.
- 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 plating cooked tempura vegetables and shrimp onto guest plate with bare hands. Person in charge spoke to employee. **Corrective Action Taken**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken and raw beef wrapped but stored in same container in walk in cooler. Person in charge will cook both items to 165F. Also, in walk in cooler observed raw salmon stored on container of ready to eat sauce. Also, in walk in freezer raw shrimp no longer commercially packaged stored over opened bag of ice.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles at soda dispenser with debris buildup.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Special board has menu item which contains raw fish, not indicated as raw. Also, several menu items with cold smoked salmon not indicated as raw on menu. Person in charge fixed during inspection, began fixing menu. **Corrective Action Taken** **Repeat Violation**
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser not sushi bar not working, person in charge provided more soap. **Corrective Action Taken**
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water faucet not functional at front hand wash sink closest to cash register.
Food safety inspection conducted on 7/31/2024 revealed 11 total violations (2 high priority, 4 intermediate, 5 basic).