Sumo Sushi
Last inspected: Nov 18, 2025
64
Score
Sumo Sushi, located at 2726 Park Street in Jacksonville, FL, had a moderate-risk inspection on November 18, 2025, with a score of 64. This inspection identified one major and seven minor violations, including the use of cardboard to line food-contact shelves and soiled floors with food debris under cooking equipment. Sumo Sushi has a history of mostly medium-risk inspections over its eight scored evaluations.
8
Inspections
0
Critical latest
1
Major latest
7
Minor latest
Inspection History
Nov 18, 2025
Routine - Food
1 major violation. 7 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained small white cutting board.
22-02-4
Basic - Cardboard used to line food-contact shelves. Card board used to line shelf on rolling cart.
14-05-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
36-37-5
Basic - Floor soiled/has accumulation of debris. Food debris under cooking equipment.
36-73-4
Basic - Floors not maintained smooth and durable. Ceiling tiles in kitchen area.
36-11-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris on interior of ice machine. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cooking equipment is soiled with grease.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust on walk in cooler shelf. **Repeat Violation**
14-17-4
64
Jul 8, 2025
Routine - Food
1 critical violation. 8 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Chicken stored over beef in reach in freezer. **Repeat Violation** **Admin Complaint**
08A-17-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance on interior of ice Machine.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Small clear portion cups no handle stored in tempura crunchy topping.
14-01-5
Basic - Cardboard used to line food-contact shelves. Card board used to line shelves on cart and shelves in the walk in cooler.
14-05-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling in kitchen and ware washing area. **Repeat Violation**
36-37-5
Basic - Floor soiled/has accumulation of debris. Floor soiled Under shelves. **Repeat Violation**
36-73-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris on interior of Microwave, manager cleaned microwave **Corrected On-Site** **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.m Exterior of cooking equipment is soiled with food debris and grease. **Repeat Violation**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust on walk in cooler shelves. **Repeat Violation**
14-17-4
58
Feb 26, 2025
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Food Contact Surfaces Clean and Sanitized
FL-22
52
Aug 23, 2024
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Intermediate - Equipment drain line draining into handwash sink. Drain line from sushi display case drains in hand wash sink
31A-10-4
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. A few photo copies provided for employee training
53B-09-4
Basic - Cardboard used to line food-contact shelves. Bottom shelf in walk in cooler
14-05-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Ceiling not smooth and easily cleanable in kitchen area **Repeat Violation**
36-37-5
Basic - Floor soiled/has accumulation of debris. Under shelves in the walk in cooler Floor soiled under equipment and triple sink **Repeat Violation**
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs stored on handle of black cart **Repeat Violation**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris on Exterior of fryer and prep table Gasket soiled in sushi bar area **Repeat Violation**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust on walk in cooler shelves
14-17-4
61
Mar 19, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
55
Aug 4, 2023
Complaint Full
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
50
Mar 8, 2023
Routine - Food
9 critical violations. 2 major violations. 8 minor violations.
View 19 violations
High Priority - Container of medicine improperly stored. Above prep area, mgr moved them **Corrected On-Site**
41-07-4
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 ppm, mgr will set up manual sanitation **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw salmon then with same gloves grabbed fried sushi roll, explained to him and he fried roll again, **Corrected On-Site**
12A-12-4
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. Grabbed raw salmon for sushi, he got gloves **Corrected On-Site**
09-01-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine not dispensing chlorine, mgr will set up manual sanitation
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.raw salmon on shelf a above wasabi sauce in little cooler, sushi area, mgr rearranged, **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken in ziplock bag on shelf above raw shrimp in upright freezer, mgr rearranged **Corrected On-Site**
08A-17-6
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. Sushi rice under time frame but the rice was brought earlier than the time frame, mgr write time on **Corrective Action Taken**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Windex on shelf above bottle with vinegar for sushi rice, storage area, mgr moved it **Corrected On-Site**
41-10-4
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. **Repeat Violation**
16-33-4
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. Emailed one
11-27-4
Basic - Cardboard used to line nonfood-contact shelves. On cart by sushi area
14-45-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink at sushi area, employee removed it **Corrected On-Site** **Repeat Violation**
12B-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food above customer food in prep cooler, mgr rearranged **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. By ice bin, under equipment and under shelf in walk in cooler **Repeat Violation**
36-73-4
Basic - Ice scoop handle in contact with ice. Ice bin, employee removed it **Corrected On-Site**
10-08-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On crunchy, mgr removed it **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryer and by wok **Repeat Violation**
23-03-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 10 ppm, employee placed more chl, 100 ppm **Corrected On-Site** **Repeat Violation**
21-07-4
14
Sep 13, 2022
Routine - Food
5 critical violations. 3 major violations. 8 minor violations.
View 16 violations
High Priority- Observed: 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
22-41-4
High Priority- Observed: Nonfood-grade containers used for food storage - direct contact with food
14-15-4
High Priority- Observed: Raw animal food stored over/not properly separated from ready-to-eat food.
08A-05-6
High Priority- Observed: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority- Observed: Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4- hour limit. See stop sale.
03F-01-5
Intermediate- Observed: 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.
53B-01-5
Intermediate- Observed: Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer
16-33-4
Intermediate- Observed: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening
02C-03-5
Basic- Observed: Accumulation of debris on exterior of warewashing machine
16-21-4
Basic- Observed: Bamboo mats used for the preparation of sushi rolls - mat in direct contact with food.
14-08-4
Basic- Observed: Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
12B-12-5
Basic- Observed: Food stored on floor.
08B-38-4
Basic- Observed: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
10-01-5
Basic- Observed: Walk-in cooler/freezer shelves with rust that has pitted the surface
14-17-4
Basic- Observed: Wiping cloth chlorine sanitizing solution not at proper minimum strength
21-07-4
Basic-Observed: Unwashed fruits/vegetables stored with ready-to-eat food
08B-17-4
23
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