Crazy Sushi
Last inspected: Jan 26, 2026
64
Score
The health department has logged nine inspections at Crazy Sushi, the earliest from 2022. On Jan 26, 2026, the health department conducted the most recent visit. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Violation counts have ticked up lately, averaging around seven violations per visit versus roughly five violations earlier in the record.
Looking across the full record, “equipment in poor repair” is the recurring theme, flagged six times.
Crazy Sushi's latest score of 64 falls below the Jacksonville average of 74. The inspection history reads as standard for a restaurant of this size.
9
Inspections
0
Critical latest
1
Major latest
7
Minor latest
Inspection History
Jan 26, 2026
Complaint Full
1 major violation. 7 minor violations.
View 8 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At wait station hand wash sink. Employee provided paper towel **Corrected On-Site**
31B-02-4
Basic - Cardboard used to line nonfood-contact shelves. Cardboard in used to line clean equipments on shelf on cook line **Repeat Violation**
14-45-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen area with stains **Repeat Violation**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open drink cup stored above reach in cooler
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line preparing food with watch on wrist **Repeat Violation**
13-07-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door handle on cook line
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets on sushi line with food debris build up
23-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket with solution stored on floor at sushi bar area. Moved by manager.
21-38-4
64
Oct 6, 2025
Routine - Food
No violations found.
100
Sep 26, 2025
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw prep chicken stored over raw prep beef in reach in cooler on cook line. Manager properly stored **Corrected On-Site** **Warning**
08A-20-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling raw shrimp to fry and then handling plate of food to be served without washing hands **Warning**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Krab, raw salmon, raw tuna, cream cheese (47-51F - Cold Holding), all items stored in sushi bar glass reach in cooler and place there from below reach in cooler on sushi bar area approximately 10:45am as per manager. Unit was turned off over night with no stored TCS food but is turned on in the morning and then TCS food stored in unit same time. Discussed with manager to turn on unit much earlier for unit to be a 41F before placing TCS foods inside. Employee placing items in cooler below to swap out with other items. Krab Rangoon (51F - Cold Holding), stored in flip top reach in cooler on cook line, place there approximately 2 hrs ago and stored above fill line. Employee place it back under reach in cooler **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Drainer cleaner bottle and hand wash soap bottle stored on shelf over prep sink with stored raw shrimp thawing below. Employee properly stored all chemical items **Corrected On-Site** **Warning**
41-10-4
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/ Observed over 4 food handler employees working with no certified food manager present. Manager arrived **Corrected On-Site**
53A-05-6
Basic - Cardboard used to line nonfood-contact shelves. Card board on shelf as liner next to flat top grill
14-45-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles in kitchen area with stains
36-34-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist and watch on wrist
13-07-4
Basic - Equipment in poor repair. Reach in cooler gasket at sushi bar torn **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Under cooking equipment on cook line **Repeat Violation**
36-73-4
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. In kitchen area
38-07-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee at sushi bar cutting green scallions and not washing prior to cutting. Employee stated they wash them after cutting.
08B-39-4
35
Feb 10, 2025
Routine - Food
4 minor violations.
View 4 violations
Basic - Employee eating in a food preparation or other restricted area. Employee eating in kitchen area. Employee stop **Repeat Violation**
12B-02-4
Basic - Equipment in poor repair. Reach in make table cooler with torn gasket **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Under cooking equipment on cook line **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryer soiled with grease build up
23-03-4
82
Oct 21, 2024
Routine - Food
4 minor violations.
View 4 violations
Basic - Cardboard used to line nonfood-contact shelves. Card board under prep table on cook line **Repeat Violation**
14-45-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with watch on wrist
13-07-4
Basic - Equipment in poor repair. Walk in cooler with torn gasket **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Under cook line cooking equipment
36-73-4
82
Apr 29, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked pork dumplings (52F - Cold Holding); stored in containers sitting on top of fill line in flip top make table reach in cooler and place there from walk in cooler approximately 1 hour ago. Employee place inside make table reach in cooler to bring down temperature **Corrective Action Taken**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink next to three compartment sink area. Employee provided paper towel **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink next to three compartment sink area with lid inside. Moved by manager. **Corrected On-Site**
31A-11-4
Basic - Cardboard used to line nonfood-contact shelves. On cook line shelf and bottom prep table in kitchen area **Repeat Violation**
14-45-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table. Employee keys on prep table next to food. All items removed **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Walk in cooler gasket torn
14-11-5
61
Jan 8, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
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 preparing and plating up cut lettuce for salads with bare hands. Reviewed with manager and employee put on gloves **Corrected On-Site**
09-01-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At wait station hand wash sink. Employee provided paper towel **Corrected On-Site**
31B-02-4
Basic - Cardboard used to line nonfood-contact shelves. Card board on shelf above cook line flat top grill and also on small wire shelf next to flat top grill. Employee removing **Corrective Action Taken**
14-45-4
74
Jan 26, 2023
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Dumplings (50F - Cold Holding), container stored sitting on top of pans in flip top make table, place there approximately 15 mins ago from interior reach in cooler. Employee properly stored **Corrective Action Taken**
03A-02-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washing hands at three compartment sink
12A-03-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout
11-27-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with purple liquid stored on bottom shelf on cook line. Employee stated it's degreaser
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage cup with liquid stored on shelf above flip top make table on cook line. Employee removed **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee keys and wallet stored on dry storage shelf over food in kitchen. Employee removed **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food on cook line with no hair restraint. Employee put on hat **Corrected On-Site**
13-03-4
Basic - Equipment in poor repair. Walk in cooler with torn gasket Make table reach in cooler with torn gasket on cook line **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Under cooking equipments on cook line **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cook line equipments soiled **Repeat Violation**
23-03-4
Basic - Stored food not covered. Bag of flour under dry storage rack not covered. Employee covered **Corrected On-Site**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. White granulated substance in container not label on prep table. Employee stated is salt
02D-01-5
43
Sep 7, 2022
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
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 with bare hand contact cutting up raw mushrooms on back kitchen prep table and placing in storage container that will be place in cooler for later usage as per manager. Provided technical assistance on proper procedure. Employee put on gloves afterwards **Corrected On-Site**
09-01-4
High Priority - Displayed food not properly protected from contamination. Water pitcher stored in dining room at server area not protected. Employee covered **Corrected On-Site**
08B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee bottled water drink stored above sushi bar reach in cooler. Employee removed **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. 1. Walk in cooler with torn gasket 2. Wait station reach in cooler next to drink station with torn gasket **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. 1. Floor soiled with food debris in walk in cooler 2. Under cooking equipments on cook line **Repeat Violation**
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Two pair of tongs stored on cook line oven door handle. Employee removed **Corrected On-Site** **Repeat Violation**
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up **Repeat Violation**
23-03-4
55
Frequently Asked Questions
When was Crazy Sushi last inspected?
The most recent health inspection at Crazy Sushi on file is from Jan 26, 2026. The public record contains nine inspections in total.
What is the most common violation at Crazy Sushi?
Across the inspection record, “equipment in poor repair” has been cited six times, more than any other issue at Crazy Sushi.
How does Crazy Sushi compare to other restaurants in Jacksonville?
Crazy Sushi most recently scored 64 out of 100, which is lower than the Jacksonville average of 74.
Has Crazy Sushi's inspection record improved over time?
No. Recent inspections at Crazy Sushi have averaged around seven violations per visit, up from roughly five earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Crazy Sushi means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Crazy Sushi inspected?
Based on the inspection history on file, Crazy Sushi is inspected around three times per year on average.
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