Hiro Japanese Restaurant
Last inspected: Sep 25, 2025
47
Score
Hiro Japanese Restaurant, located at 10920 Baymeadows Rd Ste 30 in Jacksonville, FL, underwent a high-risk inspection on September 25, 2025. The inspection identified two critical, two major, and five minor violations. This most recent inspection follows a historical pattern of mostly high-risk findings for the establishment.
11
Inspections
2
Critical latest
2
Major latest
5
Minor latest
Inspection History
Sep 25, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Basic - Cloth used as a food-contact surface. Observed wiping cloth in direct contact with sushi rice. Also, observed wet towel not stored in sanitizer at sushi line.
21-05-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restrooms doors not self closing. **Repeat Violation**
32-04-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. One package of tuna with instruction to remove from packaging prior to thawing thawed in front counter reach in cooler with no oxygen introduced.
06-09-1
Basic - Food stored on floor. Bowl of fish, buckets of sauce stored on floor in walk in cooler. Person in charge began raising. **Corrective Action Taken**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice paddle in standing water at 79F in kitchen. Person in charge removed water. Also, observed several spoons with handles touching dry bulk spices. Person in charge removed. **Corrected On-Site** **Repeat Violation**
10-07-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In double door reach in cooler in kitchen, observed wrapped raw chicken and wrapped raw shrimp stored in same container. Person in charge separated. Also, in front counter sushi lowboy, observed raw sushi fish over ready to eat garnishes, sauces. Person in charge began rearranging. **Corrective Action Taken**
08A-20-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. One package of tuna with instruction to remove from packaging prior to thawing thawed in front counter reach in cooler with no oxygen introduced.
01B-13-4
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 working at establishment for 2 years unable to provide proof of training during inspection.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. One spray bottle containing bleach per person in charge unlabeled. Person in charge labeled during inspection. **Corrected On-Site**
41-17-4
47
Jun 5, 2025
Routine - Food
No violations found.
100
Mar 25, 2025
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Bathrooms doors not self closing. **Repeat Violation**
32-04-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Debris buildup on vents in hallway, restroom. Porous ceiling tiles in kitchen. Floors under sushi bar with debris buildup. **Repeat Violation**
36-34-5
Basic - Cloth used as a food-contact surface. Cloth in direct contact with sushi rice.
21-05-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water at 80F during inspection.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease buildup. Personal fan in kitchen with grease buildup. **Repeat Violation**
23-03-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over prepped vegetables in reach in cooler in back kitchen. Person in charge moved to appropriate location. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Chemical pesticide spray stored on shelf with bag in box soda. Also, butane cans stored over food product. Person in charge moved to appropriate location. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles with debris buildup at server line. Also, fan in glass door server cooler with debris buildup **Repeat Violation**
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds sushi rice on time, unable to provide time paperwork. Provided to operator during inspection. **Corrective Action Taken** **Repeat Violation**
03F-10-5
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is freezing and vacuum sealing fish on site. No approved hack plan. Provided template during inspection. **Corrective Action Taken** **Warning**
03G-50-1
43
Nov 19, 2024
Routine - Food
1 critical violation. 4 major violations. 3 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Lighting Adequate; Required Shields in Place
FL-36
47
Mar 29, 2024
Routine - Food
No violations found.
100
Mar 25, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment purchases fish from 4 different purveyors, only able to provide parasite destruction letter for True World Foods during inspection. **Warning** - From follow-up inspection 2024-03-14: Person in charge provided parasite letters for 3 of 4 sushi fish providers. Establishment receives flounder fresh from Yama, states has made call to provider to receive letter. Will not serve flounder until parasite letter has been obtained. **Time Extended** - From follow-up inspection 2024-03-25: Person in charge has received letter. Invoice states item is wild, establishment serves raw. Left voicemail for supplier during inspection. **Time Extended**
01D-01-5
86
Mar 14, 2024
Routine - Food
1 critical violation. 2 major violations.
View 3 violations
High Priority - - From initial inspection : High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment purchases fish from 4 different purveyors, only able to provide parasite destruction letter for True World Foods during inspection. **Warning** - From follow-up inspection 2024-03-14: Person in charge provided parasite letters for 3 of 4 sushi fish providers. Establishment receives flounder fresh from Yama, states has made call to provider to receive letter. Will not serve flounder until parasite letter has been obtained. **Time Extended**
01D-01-5
Intermediate - - From initial inspection : Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. On menu California Roll indicated it is make with crab salad, Lobster Special Roll indicates it is made with crab salad, Spicy Crab Roll indicates it is made with crab salad. Person in charge states all menu items are made with imitation crab. **Admin Complaint** - From follow-up inspection 2024-03-14: No change during inspection. Operator needs more time to change menu. **Time Extended**
52-03-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple items on menu served raw with no disclosure. Provided menu with marked items to operator during inspection. **Warning** - From follow-up inspection 2024-03-14: Operator needs more time to make menu changes. **Time Extended**
02B-01-5
70
Mar 11, 2024
Routine - Food
5 critical violations. 4 major violations. 2 minor violations.
View 11 violations
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restroom doors not self closing.
32-04-4
Basic - Floor soiled/has accumulation of debris. Floors under sushi bar with debris buildup.
36-73-4
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. In use dishmachine testing at 0ppm. After priming multiple times testing at 50ppm. **Corrected On-Site**
22-41-4
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 handling raw radish with bare hands to micro plane. Not wearing gloves, no AOP. Spoke to employee during inspection. **Corrective Action Taken**
09-01-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment purchases fish from 4 different purveyors, only able to provide parasite destruction letter for True World Foods during inspection. **Warning**
01D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw beef stored over bucket of ginger. Person in charge rearranged. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Container with chemicals stored next to bag in box soda on shelf. Person in charge moved to appropriate location. **Corrected On-Site**
41-10-4
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. On menu California Roll indicated it is make with crab salad, Lobster Special Roll indicates it is made with crab salad, Spicy Crab Roll indicates it is made with crab salad. Person in charge states all menu items are made with imitation crab. **Admin Complaint**
52-03-4
Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Person in charge unable to provide three months of invoices during inspection.
01D-02-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple items on menu served raw with no disclosure. Provided menu with marked items to operator during inspection. **Warning**
02B-01-5
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. Two employees on duty working longer than 60 days with no proof of training.
53B-13-5
29
Oct 23, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Basic - Food stored on floor. Multiple boxes of food in walk in freezer stored on floor under bottom shelf. **Repeat Violation**
08B-38-4
Basic - Equipment in poor repair. Gasket on reach-in cooler at sushi making station and gasket on walk-in-cooler torn/ in disrepair. Operator stated he has a gasket on order for reach-in cooler. He didn't realize gasket on walk-in-cooler was also torn. **Corrective Action Taken**
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Two rice spatulas stored in container of standing water next to rice warmer. Employee emptied water from container. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet wiping towel used under cutting board at prep area. Operator removed wet cloths from under cutting board. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach-in cooler across from grill area soiled. **Repeat Violation**
23-03-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used as a liner in direct contact with vegetables in reach-in cooler across from grill area and also at front display case at counter for fish. **Repeat Violation** **Admin Complaint**
14-86-1
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink in sushi making station nearest closed end of area used to store sharpening stones for knives. Discussed with operator that hand wash sink can only be use for hand washing. Operator removed container with sharpening stones from hand wash sink. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No soap provided at handwash sink. No soap available at either hand wash sink in sushi making station. Operator replenished soap at both hand wash sinks. **Corrected On-Site** **Repeat Violation**
31B-03-4
55
Jan 19, 2023
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
26
Jul 28, 2022
Food-Licensing Inspection
4 critical violations. 4 major violations. 3 minor violations.
View 11 violations
Basic - Food stored on floor. Plastic bucket of soy sauce stored on floor in dry food storage area.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spatula stored in standing water of 88F next to rice warmer on cook line. Operator emptied water from container **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach-in cooler across from fryer area soiled. Also, gasket on walk-in-cooler soiled
23-03-4
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). Operator had employee work to repair hose during this inspection. Discussed with operator that dish machine can be used to wash and rinse dishes and then placed in triple sink to be sanitized until hose on dishmachine for sanitizer working correctly to dispense sanitizer in machine. At end of inspection operator had sanitizer working properly in dishmachine. Retested at 100ppm **Corrected On-Site**
22-41-4
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Operator unable to provide documentation for farm raised salmon being on a special/ pellet fed diet. Operator called food vendor and had documentation emailed. **Corrected On-Site**
01D-08-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above ready to eat sauce in reach-in cooler across from grill. Also, raw chicken kabobs stored over ready to eat foods broccoli in reach-in cooler across from grill. Operator removed both chicken containers to properly store. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ambient temperature of shelled eggs (80F - Cold Holding) in bowl next to grill. Operator stated the eggs were out for two hours. Discussed with operator about option of using TPHC. Operator voluntarily discarded eggs. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute at soda dispensing machine slightly soiled
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Misc utensils stored in Hand wash sink across from stove/ grill area. Operator removed utensils **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink next to soda dispensing machine. Operator replenished paper towels **Corrected On-Site**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored next to grill. Operator labeled spray bottle of sanitizer **Corrected On-Site**
41-17-4
32
Violations — Sep 25, 2025 Inspection
Basic - Cloth used as a food-contact surface. Observed wiping cloth in direct contact with sushi rice. Also, observed wet towel not stored in sanitizer at sushi line.
21-05-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Restrooms doors not self closing. **Repeat Violation**
32-04-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. One package of tuna with instruction to remove from packaging prior to thawing thawed in front counter reach in cooler with no oxygen introduced.
06-09-1
Basic - Food stored on floor. Bowl of fish, buckets of sauce stored on floor in walk in cooler. Person in charge began raising. **Corrective Action Taken**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice paddle in standing water at 79F in kitchen. Person in charge removed water. Also, observed several spoons with handles touching dry bulk spices. Person in charge removed. **Corrected On-Site** **Repeat Violation**
10-07-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In double door reach in cooler in kitchen, observed wrapped raw chicken and wrapped raw shrimp stored in same container. Person in charge separated. Also, in front counter sushi lowboy, observed raw sushi fish over ready to eat garnishes, sauces. Person in charge began rearranging. **Corrective Action Taken**
08A-20-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. One package of tuna with instruction to remove from packaging prior to thawing thawed in front counter reach in cooler with no oxygen introduced.
01B-13-4
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 working at establishment for 2 years unable to provide proof of training during inspection.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. One spray bottle containing bleach per person in charge unlabeled. Person in charge labeled during inspection. **Corrected On-Site**
41-17-4
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
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