SUSHIKO
3620 Saint Johns Avenue
Jacksonville, Florida, 32205
Duval County County
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/24/2025
High Priority
0
Intermediate
1
Basic
7
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food items without a hair restraint
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between fryer and wok station
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on Handle of fryer baskets
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of spoon touching Rice
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris on Gaskets on cooks line
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust in shelves in the walk in cooler
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with food debris in back of establishment
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board Black mold like substance on Ice chute at drink station
Food safety inspection conducted on 2/24/2025 revealed 8 total violations (0 high priority, 1 intermediate, 7 basic).
Inspection on 9/9/2024
High Priority
2
Intermediate
2
Basic
7
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. 2 co2 tanks not secured manager secured tanks Corrected On-Site
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Cardboard lining shelf in floor preparation area under prep table
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee beverages stored on shelf above prep table.
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of scoop touching rice in rice warmer, employee properly stored scoop Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris on interior of microwave, employee cleaned microwave Corrected On-Site Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door and gasket on flip top cooler is soiled, employee started to cleaned gasket and door during inspection **Corrective Action Taken** Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black debris on walls in back of establishment Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna stored over large containers of sauce
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. soy meat (49F - Cold Holding) stored on plate above chill line in flip top cooler. Manager put into cooler to cool. Per manager they prepared soy meat 1 hr ago Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Black debris on Ice chute at drink machine
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Wooden board stored in the hand wash sink, employee over wooden board
Food safety inspection conducted on 9/9/2024 revealed 11 total violations (2 high priority, 2 intermediate, 7 basic).
Inspection on 3/25/2024
High Priority
1
Intermediate
1
Basic
10
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup used To scoop rice Repeat Violation
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food items stored with restaurant food in walk in cooler, spoke with employee about separating employee food items from food to be served to the public Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Food debris on floor in the walk in Cooler
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on handle of Rolling cart Repeat Violation
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris in microwave in server area
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mold like substance on Gaskets on white reach in freezers Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled flip top cooler on interior of doors Repeat Violation
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust on walk in cooler shelves
- 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Back storage area Repeat Violation
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back of establishment where freezers are located Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Vegan shrimp 61F Cold holding ; cooked shrimp (60F - Cold Holding) employee put food items in an ice bath. **Corrective Action Taken** Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cooks line Repeat Violation
Food safety inspection conducted on 3/25/2024 revealed 12 total violations (1 high priority, 1 intermediate, 10 basic).
Inspection on 9/13/2023
High Priority
2
Intermediate
2
Basic
11
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop Noodles and soy sauce
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. A few co2 tanks stored near back door
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Card board used to line shelves where rice and soup is stored
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on shelf above flip top cooler, manager discarded beverage Corrected On-Site Repeat Violation
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food items mixed with food to serve to the public in white reach in freezer
- 08B-38-4:Basic - Food stored on floor. Cases of tempura batter flour stored on floor in back storage area. Employee properly stored batter Corrected On-Site Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on rolling cart handle
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on flip top cooler Repeat Violation
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Food debris on interior of white reach in freezer, employee cleaned during inspection Corrected On-Site
- 36-30-4:Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Walls in the Back storage area
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Food debris on walls in back storage area
- 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. Dishwasher (Chlorine 0ppm)employee refilled sanitizer 50ppm at end of inspection Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. seasoned tofu (60F - Cold Holding) stored on counter in sushi area. Per employee the food was on the counter less than 30 minutes. dumpling (52F - Cold Holding); cooked noodles (52F - Cooling); vegan shrimp (59F - Cold Holding); cooked vegetables (58F - Cold Holding) food stored in reach in cooler. Food items were filled over the fill line. Per employee food items were restocked after lunch. Employee removed over filled food items and placed them in the walk in cooler to cool. **Corrective Action Taken** Repeat Violation Admin Complaint
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cooks line
- 22-31-4:Intermediate - Non-pitting surface rust on food-contact equipment. Shelves in the walk in cooler
Food safety inspection conducted on 9/13/2023 revealed 15 total violations (2 high priority, 2 intermediate, 11 basic).