X SUSHI
10063-1 Baymeadows Ap
Jacksonville, Florida, 32255
Baymeadows
Duval County County
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 3/12/2025
High Priority
1
Intermediate
1
Basic
8
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Repeat Violation
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Forks and spoons at prep table
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets in the kitchen Exterior fryer and stove soiled
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler at sushi bar soiled Repeat Violation
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Reach in freezer at sushi bar
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by microwave soiled
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. At three compartment sink
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw beef and salmon with chicken in reach in freezer **Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.long white cutting board at sushi bar.
Food safety inspection conducted on 3/12/2025 revealed 10 total violations (1 high priority, 1 intermediate, 8 basic).
Inspection on 11/19/2024
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 11/19/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/8/2024
High Priority
2
Intermediate
0
Basic
2
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom door. - From follow-up inspection 2024-11-08: **Time Extended**
- 22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in in the kitchen - From follow-up inspection 2024-11-08: **Time Extended**
- 22-57-6:High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning - From follow-up inspection 2024-11-08: **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp on top of cooked potatoes in reach in cooler. Corrected On-Site - From follow-up inspection 2024-11-08: **Time Extended**
Food safety inspection conducted on 11/8/2024 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).
Inspection on 11/1/2024
High Priority
2
Intermediate
0
Basic
2
Total
4
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathroom door.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in in the kitchen
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp on top of cooked potatoes in reach in cooler. Corrected On-Site
Food safety inspection conducted on 11/1/2024 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).
Inspection on 6/21/2024
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 6/21/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 6/14/2024
High Priority
3
Intermediate
5
Basic
7
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons on dish rack in kitchen area.
- 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 cup at front counter sushi station area. Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. One male on cooks line.
- 08B-38-4:Basic - Food stored on floor. Bottle of cooking oil in kitchen area. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave on shelf in kitchen area. Large oven at cooks line.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All reach in coolers in kitchen area
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop in one corner of the kitchen by dish rack. Corrected On-Site
- 22-57-6:High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over Raw chicken in reach in freezer. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Alcohol in bottle at Sushi Station front counter. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime - fryer baskets
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Warning
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
- 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. Provided to operator and was filled out and signed.
- 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Gave consumer advisory and manager postedCorrected On-Site Corrected On-Site
Food safety inspection conducted on 6/14/2024 revealed 15 total violations (3 high priority, 5 intermediate, 7 basic).
Inspection on 9/8/2023
High Priority
0
Intermediate
2
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 32-12-5:Basic - Covered waste receptacle not provided in unisex bathroom.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees./front bar hand sink and kitchen hand sink.
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up./spoons, knives and forks/on kitchen prep table.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink./front bar hand sink.
- 31B-03-4:Intermediate - No soap provided at handwash sink./front bar hand sink.
Food safety inspection conducted on 9/8/2023 revealed 5 total violations (0 high priority, 2 intermediate, 3 basic).