DirtyFLRestaurant Inspection Data

TSUNAMI RED BOWL

TSUNAMI RED BOWL located in JACKSONVILLE has undergone 5 health department inspections, achieving a 2.4/5 overall safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 5 reports on file

12553 BARTRAM PARK BLVD STE 304

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 5 health inspection reports

All Inspection Reports

1/29/2026· 1mo ago

Visit ID: 13526889

Met Inspection Standards

3 int, 7 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Repeat Violation
  • 08B-38-4:Basic - Food stored on floor. Boxed meats, bagged vegetables on floor in walk in cooler. Moved by manager. Corrected On-Site Repeat Violation
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Multiple In use knives stored between prep equipment. Moved by manager. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas stored in standing water 80°. Moved by manager Corrected On-Site Repeat Violation
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Self closing mechanism disabled at rear entrance.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen krab packets thawing at room temperature in kitchen. Moved by manager. **Corrective Action Taken**
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : kitchen. Repeat Violation
  • 12A-01-4:Intermediate - Employee applied hand antiseptic in place of washing hands as required. Food service employee returned from bathroom and engaged in Food service activity without second hand Wash step. Inspector intervened. Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at Dish machine Hand Wash Sink. Replaced by manger. Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at kitchen Hand Wash Sink. Replaced by manger. No paper towel at Dish machine line Hand Wash Sink. Replaced by manger. Corrected On-Site

9/22/2025· 5mo ago

Visit ID: 10894424

Follow-up Inspection Required

1 high, 3 int, 8 basic

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. 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 in prep area. Moved by manager. **Corrective Action Taken**
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
  • 08B-38-4:Basic - Food stored on floor. Bags of carrots , flour on floor.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple in use utensils in standing water of 80° . Prep line. Repeat Violation
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocados with lables still on : frontline.
  • 08B-12-5:Basic - Stored food not covered. Uncovered prepped foods in walk in cooler.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. 2 wet wipes on counter in : kitchen.
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Container or raw chicken over ready to eat lettuce in walk in cooler. Moved by manager. Repeat Violation Admin Complaint
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand Wash Sink by Dish machine blocked by multiple equipment, food containers. Moved by manager. **Corrective Action Taken** Repeat Violation
  • 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/ 6 Food service employees onsite with no Certified Food Manager present.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at Hand Wash Sink by Dish machine line.

2/20/2025· 1y ago

Visit ID: 10774395

Met Inspection Standards
  • N/A:No Violations Were Observed

2/6/2025· 1y 1mo ago

Visit ID: 10773366

Follow-up Inspection Required

1 high, 1 int

  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef 53. Raw chicken. 52. Cooked broccoli 52. Cooked noodle 51 in cooler on left hand side by kitchen entrance. Per Person In Charge, items placed about 11 am. Moved by manager to walk in cooler. **Corrective Action Taken** Warning - From follow-up inspection 2025-02-06: At today's callback : cooked broccoli 50° raw chicken 51°. Cooked noodles 51°. Raw beef 47°. Admin Complaint
  • 31A-04-4:Intermediate - - From initial inspection : Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Kitchen Hand Wash Sink next to walk in cooler removed. Plumbing capped off. ( supplies removed ) Warning - From follow-up inspection 2025-02-06: At callback :time needed to install. **Time Extended**

2/5/2025· 1y 1mo ago

Visit ID: 10743579

Follow-up Inspection Required

3 high, 7 int, 9 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Multiple bowls used as scoop in foods.
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cleaned plates stored under paper towel dispenser at kitchen Hand Wash Sink.
  • 36-68-5:Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Condensation drip from ceiling in walk in cooler.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between equipment by prep line.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils , spoons in standing water 81°. Kitchen.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Missing Hand Wash Sign at kitchen Hand Wash Sink.
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. Rear kitchen door with self closing mechanism disabled.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Multiple frozen fish thawing at room temperature in kitchen. Moved by manager to walk in cooler. **Corrective Action Taken**
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw chicken over ready to eat sauce in walk in cooler. Moved by manager **Corrective Action Taken** Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef 53°. Raw chicken. 52°. Cooked broccoli 52°. Cooked noodle 51° in cooler on left hand side by kitchen entrance. Per Person In Charge, items placed about 11 am. Moved by manager to walk in cooler. **Corrective Action Taken** Warning
  • 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. No time mark on sushi rice made about 10:30am. Marked by manger. Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand Wash Sink by Dish machine blocked by large food containers and multiple single service containers in sink.
  • 31A-04-4:Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Kitchen Hand Wash Sink next to walk in cooler removed. Plumbing capped off. ( supplies removed ) Warning
  • 52-01-4:Intermediate - Identity of food or food product misrepresented. Establishment offers RED SNAPPER (Tai) on menu. Per manager "Tai" means Red Snapper in Japanese. After requesting invoice for Red Snapper invoice # 14227608 from Wismettac Asian Foods, Inc. was provided and was referenced to item 10, 90759 with a description of "F_Tilapia Fillet 9/11 Oz FARM TAIWAN SK". Inspector was also shown frozen "Shirakiku" brand Tilapia packets in reach in freezer when asked for Red Snapper onsite. Per Person In Charge Frontline sushi case was holding Red Snapper and an order for 34 Red Snapper (1) was placed by customer on table A04 this morning. Admin Complaint
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No Time Temperature Controlled for Safety form. Emailed copy.
  • 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Metal banded brush in bowl of whisked egg. Operator discarded item. **Corrective Action Taken**