Koushinryou
Last inspected: Dec 4, 2025
70
Score
Koushinryou has been inspected 10 times since 2022. Koushinryou was last inspected on Dec 4, 2025. The medium risk tier sits in the middle: not spotless, but not alarming either.
Performance has remained roughly level over recent inspections, averaging near two violations each time.
Looking across the full record, “time/temperature control for safety food cold held” is the recurring theme, flagged two times.
Restaurants in Jacksonville average 74, so Koushinryou trails the local norm. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
2
Critical latest
0
Major latest
1
Minor latest
Inspection History
Dec 4, 2025
Food-Licensing Inspection
2 critical violations. 1 minor violation.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in stand alone cooler Cooked boiled eggs (44F-46F - Cold Holding). Operator voluntarily discarded. Cooler has an ambient temperature of 42F. Observed in reach in cooler Cooked noodles (72F - Cold Holding). See stop sale. Reach in cooler was not plugged in , product was left in cooler from previous day.
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in stand alone cooler Cooked boiled eggs (44F-46F - Cold Holding). Operator voluntarily discarded. Cooler has an ambient temperature of 42F. Observed in reach in cooler Cooked noodles (72F - Cold Holding). See stop sale. Reach in cooler was not plugged in , product was left in cooler from previous day.
01B-02-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on dry storage containers wet nesting.
24-08-4
70
Jul 7, 2025
Routine - Food
No violations found.
100
Jul 2, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in reach in cooler Whip cream (54F - Cold Holding); Vanilla cheese cake (54F - Cold Holding); Japanese cheese cake (53F - Cold Holding). Manager seen top covering fan. Employee stated pans have been pulled from cooler previously. Employee removed and placed TCS items in a different cooler until cooler reached proper temperature. **Corrective Action Taken** **Warning**
03A-02-5
86
Dec 5, 2024
Routine - Food
1 minor violation.
View 1 violation
Hands Clean and Properly Washed
FL-08
95
Jul 1, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Employee Health Policies Present
FL-03
Washing Fruits and Vegetables
FL-42
82
Jan 30, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Single-service articles improperly stored. Observed Single-service articles improperly stored on floor in stock room. Manager removed and stored single service boxes properly. **Corrected On-Site**
25-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed Wet mop not stored in a manner to allow the mop to dry. Manager stored mop properly to air dry. **Corrected On-Site**
42-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand sink located near register. Inspector will provide copy of hand washing sign. **Corrected On-Site**
31B-04-4
86
Jul 17, 2023
Routine - Food
No violations found.
100
Jul 14, 2023
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Business license expired June 1st 2023
50-17-3
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Online menu offers luffy sando which is served with medium rare steak. Dish is not being identified as a raw item on menu. Reviewed with manger. **Warning**
02B-01-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Online menu offers undercooked steak. Online menu missing consumer advisory. Reviewed with manager. **Warning**
02B-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing a purple solution not labeled near the three compartment sink. Manager stated purple solution is degreaser. Manager labeled bottle. **Corrected On-Site**
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. Co2 tank located in hallway to bathrooms not secured.
51-11-4
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Glass door coolers located on hallway to bathrooms not locked. Unpackaged foods are being stored inside cooler.
08B-63-4
58
Feb 14, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over bake goods in main stand alone reach in freezer in back food storage room. Not all products commercially packaged. Manager properly stored and separated food **Corrected On-Site**
08A-02-6
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons stored in room temperature standing water (79F) on cook line near rice makers. Manager discarded water. **Corrected On-Site**
10-07-4
Basic - Single-service articles improperly stored. Bag of plastic togo boxes stored on floor near kitchen entrance. Manager properly stored togo boxes. **Corrected On-Site**
25-05-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Cook line chlorine sanitizer bucket at 0ppm. Manager remade solution to 50ppm. **Corrected On-Site**
21-07-4
74
Aug 9, 2022
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Nonfood-grade bags used in direct contact with food. Cooked rice stored in direct contact inside togo plastic bag in main glass door reach in cooler in back food storage room. Reviewed policy with manager.
14-31-5
High Priority - Spray hose at dish sink lower than flood rim of sink. Spray hose at the three compartment sink lower than flood rim. Review policy with manager.
29-37-4
Basic - Unpackaged food in an unprotected holding unit in a customer/nonsecure area. Glass door cooler with unpackaged food located on bathroom hallway. Cooler not locked. Manager locked cooler door. **Corrected On-Site**
08B-63-4
Basic - Floor area(s) covered with standing water. Floor covered with standing water on cook line in between prep sink and steam well. **Repeat Violation**
36-22-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet towel under cutting board on prep table on cook line near handwash sink. Manager removed wet towel **Corrected On-Site**
21-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on prep counter near clear soup warmer on cook line. Manager properly stored wet towel **Corrected On-Site**
21-12-4
61
Frequently Asked Questions
When was Koushinryou last inspected?
The most recent health inspection at Koushinryou on file is from Dec 4, 2025. The public record contains 10 inspections in total.
What is the most common violation at Koushinryou?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Koushinryou.
How does Koushinryou compare to other restaurants in Jacksonville?
Koushinryou most recently scored 70 out of 100, which is lower than the Jacksonville average of 74.
Has Koushinryou's inspection record improved over time?
Results have been roughly steady. Inspections at Koushinryou have averaged around two violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Koushinryou 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 Koushinryou inspected?
Based on the inspection history on file, Koushinryou is inspected around three times per year on average.
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