Nagasaki Japanese Restaurant
Last inspected: Dec 16, 2025
52
Score
Going back to 2023, Nagasaki Japanese Restaurant has 12 inspections in the public record. The most recent visit was on Dec 16, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have held steady across recent visits, averaging around 10 violations each.
The most common issue across all inspections has been “employee beverage container on a food preparation table”, showing up six times.
By comparison, the average Jacksonville facility scores 74, putting Nagasaki Japanese Restaurant on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
12
Inspections
1
Critical latest
2
Major latest
6
Minor latest
Inspection History
Dec 16, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Not marked with today's time on chart
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sides of ice machine soiled with black mold like substance on side walls
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Used to wash cloths and knives inside of handsink at bar
31A-11-4
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. Tuna thawed in pack in sushi station cooler
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal open Red Bull energy drink on prep table next to rice warmer
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In reach in freezer bagged cut fish in Togo bags. Manager states it's personal
08B-49-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi chef wearing a watch while making rolls
13-07-4
Basic - Food stored on floor. Large pan on cut vegetables on floor of walk in cooler
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scooper in water 76f water discarded **Corrected On-Site**
10-07-4
52
Aug 21, 2025
Routine - Food
4 critical violations. 4 major violations. 8 minor violations.
View 16 violations
High Priority - Container of medicine improperly stored. Pepto bismo stored on prep area in rear of kitchen, moved to store correctly **Corrected On-Site**
41-07-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw octopus over cream cheese ragoons in reach in freezer, manager moved to store correctly **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs and chicken over cut vegetables in walk in cooler
08A-05-6
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Shrimp tempura online cook line from previous night. Placed on time not used, placed in cooler Not discarded after 4 hour. Temperature 53f Manager discarded **Corrective Action Taken**
03F-04-5
Intermediate - Handwash sink not accessible for employee use at all times. Blocked by bucket lids
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink in back dishwasher area. Paper towels provided **Corrected On-Site**
31B-02-4
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. Dishwasher 2 months in position, hasn't signed food reporting agreement forms
11-26-1
Intermediate - No soap provided at handwash sink. Handwashing sink in back dish area. Soap provided **Corrected On-Site**
31B-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in coolers soiled with food debris
23-03-4
Basic - Food not stored at least 6 inches off of the floor. Pans of cut vegetables stored in walk in cooler floor
08B-47-4
Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Large wooden bowl used to make sushi rice, softwood.
14-25-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Black back pack stored in back area over soda bag in boxes. Cell phone stored on cook line leaning against plates, cook watching a show
40-06-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal foods not labeled in walk in cooler or separated from customers items
08B-49-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal glass of purple substance on back prep table, manager discarded
12B-07-4
Basic - Bowl or other container with no handle used to dispense food .cups in flour, salt and soy sauce without handle
14-01-5
Basic - Working containers of food removed from original container not identified by common name. Large soy sauce bucket filled with salt. Manager states will label
02D-01-5
25
Jun 25, 2025
Complaint Partial
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Frozen pork over cream cheese ragoons, moved to store correctly **Corrected On-Site**
08A-02-6
Intermediate - Handwash sink used for purposes other than handwashing. Handsink near triple sink blocked with lids for buckets, moved **Corrected On-Site**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Cup used to scoop sugar,cup removed **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks stored over clean plates, moved **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on cutting board on cook line, chef watching a show. Phone moved **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Cook on line and sushi chef wearing a watch
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Cooks not wearing hats
13-03-4
Basic - Food not stored at least 6 inches off of the floor. In walk in cooler metal containers of chopped vegetables on floor
08B-47-4
58
Mar 14, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : 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. Employee cook in kitchen **Warning** - From follow-up inspection 2025-03-14: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open can of Red Bull stored on prep table next to cooler **Repeat Violation** **Warning** - From follow-up inspection 2025-03-14: Open can of Red Bull still on line **Time Extended**
12B-07-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal jackets stored on top on soda boxes **Warning** - From follow-up inspection 2025-03-14: Jacket Still stored there **Time Extended**
40-06-5
82
Feb 25, 2025
Routine - Food
3 critical violations. 5 major violations. 6 minor violations.
View 14 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
21
Aug 12, 2024
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Toxic substance/chemical improperly stored. Gorilla glue stored over shelf over rice cooker , manager moved **Corrected On-Site**
41-10-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed gloves at handsink multiple times instead of removing gloves and washing hands and replacing. Informed manager
12A-09-4
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. 0 ppms. Issues with sanitizer line, manager fixed and Retested 100 ppms **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of ice machine with soiled black residue
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handsink in dish area blocked with containers Handsink near microwave filled with batter Unblocked by manager **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handsink in back dish area, manager provided **Corrected On-Site**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowls used as scooper in panko Bowls in soy sauces Bowls in vinegar Bowls removed by employee **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks on back prep area, manager moved Personal open water bottle next to rice warmer in kitchen Personal water bottle on sushi bar area **Corrected On-Site** **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clear washed Togo containers stacked wet on drying rack
24-08-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scooper stored on top of soiled ice machine, moved to pan **Corrected On-Site**
10-12-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife stored between cooler and prep table, moved By manager **Corrected On-Site**
10-17-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on oven door, manager moved **Corrected On-Site**
10-20-4
35
May 2, 2024
Routine - Food
No violations found.
100
Mar 25, 2024
Routine - Food
No violations found.
100
Mar 21, 2024
Routine - Food
8 critical violations. 3 major violations. 12 minor violations.
View 23 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw prep chicken stored over whole uncut oranges. Raw shell eggs stored over raw beef in walk in cooler Manager properly stored all items **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-04-5
High Priority - Employee washed hands with cold water. Observed multiple server employees time after time after handling soiled dishes wash hands at cook line hand wash sink with cold water due to hot water turned off. Manager stated it's turned off due to leaking water. **Warning**
12A-19-4
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 on cook line handle cooked fried shrimp with bare hands after coming out of fryer to place on customer plating. Manager intervened. Employee put on gloves **Corrected On-Site** **Repeat Violation** **Admin Complaint**
09-01-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee handle raw shrimp and then wash hands for less then 10 seconds and then prepare foods on cook line. **Warning**
12A-17-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washing employee handling soiled equipments then handling clean equipments without washing hands. **Warning**
12A-13-4
High Priority - Toxic substance/chemical improperly stored. Multiple chemical spray bottles stored on shelf next to clean serving table mats and clean dinner cloth. Moved by manager. Butane can torch spray stored next to prep kale at sushi bar. Moved by manager. **Corrected On-Site** **Warning**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Butter @ 12pm (47-53F - Cold Holding), stored sitting above fill line pan in make table reach in cooler. Moved by manager. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Container of medicine improperly stored. Employees Medicine stored next to restaurant food in kitchen. Moved by manager. **Corrected On-Site** **Warning**
41-07-4
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Operator has both restaurant menu and online menu advertising R4.Spicy Crab Roll but serving imitation krab. Operator made changes to online menu and will update all restaurant in house menu for customers for dining **Corrective Action Taken** **Admin Complaint**
52-03-4
Intermediate - Handwash sink used for purposes other than handwashing. Back kitchen hand wash sink next to ware washing with bucket lids stored on top. Moved by manager. **Corrected On-Site**
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
05-08-4
Basic - Bowl or other container with no handle used to dispense food. Bowl stored inside sugar container. Manager removed **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Exterior handle of reach in freezer in kitchen soiled
23-24-4
Basic - Employee eating in a food preparation or other restricted area. Multiple employees eating in kitchen area on prep table around food. Employee stop **Corrected On-Site** **Repeat Violation**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee apron and clothing stored on top of food box and next to dry foods on cook line. Moved by manager. **Corrected On-Site**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Multiple employees preparing food with bracelet on wrist. Employee removed **Corrected On-Site**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee prep food with no hair restraint
13-03-4
Basic - Food stored on floor. Case of fry oil stored on floor in kitchen **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door. Moved by manager. **Repeat Violation**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. In use utensils stored in 81F standing water on cook line. Manager discarded water **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris build up on top of ice machine in kitchen **Repeat Violation**
23-03-4
Basic - Stored food not covered. Multiple foods stored uncovered in walk in cooler **Repeat Violation**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Employee thawing raw shrimp in standing water at 84F in three compartment sink. Employee removed and place in walk in cooler **Corrected On-Site** **Repeat Violation**
06-01-5
12
Jan 10, 2024
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on sushi rice and cooked shrimp. Made at 1:30 pm. Marked by manager. **Corrective Action Taken** **Warning** - From follow-up inspection 2024-01-10: Sushi rice and cooked shrimp not time marked made at 3pm. **Admin Complaint**
03F-02-5
Intermediate - - From initial inspection : 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. No proof of any employee training available. **Warning** - From follow-up inspection 2024-01-10: Person in charge unable to provide employee training at callback. Manager has books for employees needs more time for completion. . **Time Extended**
53B-01-5
78
Oct 31, 2023
Routine - Food
3 critical violations. 3 major violations. 9 minor violations.
View 15 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. Employee cutting Ready to eat cucumber with bare hand contact. Manager intervened. **Corrective Action Taken** **Warning**
09-01-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish over Ready to eat carrots in walk in cooler. **Warning**
08A-02-6
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. No time mark on sushi rice and cooked shrimp. Made at 1:30 pm. Marked by manager. **Corrective Action Taken** **Warning**
03F-02-5
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/ 4 food service employees onsite with no certified food manager present.
53A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products. Establishment has no probe thermometer available.
05-08-4
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. No proof of any employee training available. **Warning**
53B-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen.
21-12-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen seafoods thawing in rear kitchen.
06-01-5
Basic - Stored food not covered. Uncovered prepped foods in walk in cooler.
08B-12-5
Basic - Outer openings not protected with self-closing doors. No self closing mechanism on rear kitchen door.
35B-03-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled counters and shelves in kitchen.
23-03-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs over oven handle.
10-20-4
Basic - Food stored on floor. Bags of onions on floor in walk in cooler.
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks container on prep table. Kitchen.
12B-07-4
Basic - Floor area(s) covered with standing water. Standing water on floor by Dish Machine.
36-22-4
30
Apr 12, 2023
Food-Licensing Inspection
1 minor violation.
View 1 violation
Basic - Wood food-contact surface not properly sealed. Wood on underside of bar area not sealed. Discussed methods of sealing wood.
14-06-4
95
Frequently Asked Questions
When was Nagasaki Japanese Restaurant last inspected?
The most recent health inspection at Nagasaki Japanese Restaurant on file is from Dec 16, 2025. The public record contains 12 inspections in total.
What is the most common violation at Nagasaki Japanese Restaurant?
Across the inspection record, “employee beverage container on a food preparation table” has been cited six times, more than any other issue at Nagasaki Japanese Restaurant.
How does Nagasaki Japanese Restaurant compare to other restaurants in Jacksonville?
Nagasaki Japanese Restaurant most recently scored 52 out of 100, which is lower than the Jacksonville average of 74.
Has Nagasaki Japanese Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Nagasaki Japanese Restaurant have averaged around 10 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Nagasaki Japanese Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Nagasaki Japanese Restaurant inspected?
Based on the inspection history on file, Nagasaki Japanese Restaurant is inspected around four times per year on average.
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