Bento Asian Kitchen + Sushi
Last inspected: Feb 11, 2026
78
Score
Bento Asian Kitchen + Sushi has been inspected seven times since 2022. The most recent report on file is from Feb 11, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things have been moving in the right direction, with the rolling count dropping from around 16 violations to closer to two violations per visit.
“Floor area(s) covered with standing water” comes up most often, recorded three times in the inspection record.
That puts the facility ahead of the local pack: the average Jacksonville restaurant scores 74. The full picture is one of consistent compliance.
7
Inspections
1
Critical latest
0
Major latest
2
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing on mop sink after splitter before neon yellow hose connection. **Repeat Violation** **Admin Complaint**
29-42-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean clear food storage container stacked on shelf in ware washing area. Manager spoke with employee about making sure the dishes air dry. Manager moved containers to air dry. **Corrective Action Taken**
24-08-4
Basic - Plumbing system in disrepair. Cold water faucet at hand sink on cooks line.
29-08-4
78
Nov 10, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing at mop sink after splitter before neon yellow hose.
29-42-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. One employee started one month ago. No employee reporting form available.
11-26-1
78
Jun 20, 2025
Food-Licensing Inspection
No violations found.
100
Jan 26, 2024
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cooks line
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Cart blocking hand wash sink on cooks line
31A-09-4
Basic - Floor area(s) covered with standing water. Near back door
36-22-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. Two Hood filters missing on hood suppression system above cooking equipment
14-42-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water 96F
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sushi area near register
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up on hood filters Stove is soiled with food debris
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with debris on side of stove
36-27-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Two Cell phones and a radio stored on prep tables in kitchen area, employee properly stored personal items **Corrected On-Site**
40-06-5
58
Jul 19, 2023
Complaint Full
2 critical violations. 4 major violations. 16 minor violations.
View 22 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One fly near triple sink
35A-02-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over ready to eat cooked noodles in the walk in cooler
08A-02-6
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with green solution, employee labeled **Corrected On-Site**
41-17-4
Intermediate - Two-compartment sink/ prep sink used for warewashing. Prep sink used to clean utensil, spoke with employee about properly ware washing, employee washed utensils in triple sink wash rinse and sanitize **Corrected On-Site**
16-28-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board at sushi bar Drink nozzles and ice chute dining area is soiled
22-02-4
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/ Five employees preparing food items no certified manager present
53A-05-6
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean dishes stored on shelf not inverted
24-05-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Clear lids stored in bins with food debris
24-06-4
Basic - Employee with no hair restraint while engaging in food preparation. No hair restraints on a couple employees preparing food items, no beard guard on employees preparing food items
13-03-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet clean dishes stored above triple sink
24-08-4
Basic - Floor area(s) covered with standing water. Standing water on floor near ice machine and triple sink **Repeat Violation**
36-22-4
Basic - Floor soiled/has accumulation of debris. Floor soiled with food debris under all equipment
36-73-4
Basic - Food stored on floor. Three containers of sauce stored on floor in kitchen area
08B-38-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. A couple hood filters missing in hood suspension system
14-42-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on fryer door handle **Repeat Violation**
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scoop touching flour
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water in kitchen area 84F
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Small oven used to cook salmon is soiled
22-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sign missing at hand wash sink in sushi prep area, hand wash sign missing in one rest room, manager posted Hans wash signs **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Several gaskets are soiled in kitchen and prep area Dusty fan stored on table
23-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer water stored on floor at entrance to kitchen, employee properly properly stored sanitizer bucket **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Label missing on white powdery substance in white bin stored near back door of establishment **Repeat Violation**
02D-01-5
22
Feb 7, 2023
Routine - Food
1 critical violation. 4 major violations. 11 minor violations.
View 16 violations
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Washed hands for 7 seconds after grabbing tomatoes that fell on floor and went back cooking wontons, explained to him and he washed hands **Corrected On-Site**
12A-17-4
Intermediate - Food service manager not certified within 30 days of employment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Since December, Sasha
53A-04-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink at cook line by big wolf blocked with cart, employee moved cart **Corrected On-Site**
31A-09-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee here fir 11 months
53B-13-5
Basic - Floor soiled/has accumulation of debris. Several areas under equipment
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. On fryer handle, employee moved them **Corrected On-Site**
10-20-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. On cut lettuce, prep cooler, employee moved it **Corrected On-Site**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88f water for utensils by cook line, employee discarded it **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Faucets on woks
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go trays on shelf above dish machine
25-06-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed cherry tomatoes on shelf above cut veggies in reach in cooler by fryer, employee rearranged **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep area, employee placed it in solution **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, employee made new solution, 300 ppm **Corrected On-Site** **Repeat Violation**
21-08-4
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook cooking, he put one one **Corrected On-Site**
13-04-4
33
Aug 2, 2022
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. He grabbed raw tuna then changed gloves and got sushi rice, explained to him and he washed hands **Corrected On-Site**
12A-12-4
Intermediate - Spray bottle containing toxic substance not labeled. Purple solution, by dish machine, employee wrote name on **Corrected On-Site**
41-17-4
Intermediate - Employee with artificial nails/nail polish working with exposed food without wearing intact gloves. Nails polished and he grabbed bell pepper to cook, explained to him and he got spoon **Corrected On-Site**
13-06-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For cook chicken at 88f and time in, mgr wrote it in procedure **Corrected On-Site**
03F-10-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cove molding at floor/wall juncture broken/missing. Blackish behind dish machine
36-03-4
Basic - Floor area(s) covered with standing water. Behind drawer cooler and stove burner, cook line
36-22-4
Basic - Food stored on floor. Box with food
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 88 f water for spatulas at front counter for tapioca and buba balls, explained to her and she discarded water **Corrected On-Site**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In prep unit by handsink and wok
05-09-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocado on shelf above cooked shrimp and krab mix in walk in cooler, employee rearranged **Corrected On-Site**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi area, employee placed them in sanitizer **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0 ppm, employee made new solution, 300 ppm **Corrected On-Site**
21-08-4
41
Frequently Asked Questions
When was Bento Asian Kitchen + Sushi last inspected?
The most recent health inspection at Bento Asian Kitchen + Sushi on file is from Feb 11, 2026. The public record contains seven inspections in total.
What is the most common violation at Bento Asian Kitchen + Sushi?
Across the inspection record, “floor area(s) covered with standing water” has been cited three times, more than any other issue at Bento Asian Kitchen + Sushi.
How does Bento Asian Kitchen + Sushi compare to other restaurants in Jacksonville?
Bento Asian Kitchen + Sushi most recently scored 78 out of 100, which is higher than the Jacksonville average of 74.
Has Bento Asian Kitchen + Sushi's inspection record improved over time?
Yes. Recent inspections at Bento Asian Kitchen + Sushi have averaged around two violations per visit, down from roughly 16 earlier in the record.
What does a low risk rating mean?
A low risk rating at Bento Asian Kitchen + Sushi means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Bento Asian Kitchen + Sushi inspected?
Based on the inspection history on file, Bento Asian Kitchen + Sushi is inspected around two times per year on average.
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