Sushi Factory
Last inspected: Jan 7, 2026
35
Score
Inspectors have visited Sushi Factory eight times, with records going back to 2022. Inspectors last stopped by on Jan 7, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
The trend has not been favorable: recent inspections average around 12 violations each, up from closer to nine violations before.
Across the inspection history, “raw animal food stored over/not properly separated” is the issue that surfaces most often, recorded four times.
By comparison, the average Jacksonville facility scores 74, putting Sushi Factory on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
3
Critical latest
2
Major latest
8
Minor latest
Inspection History
Jan 7, 2026
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee pick item up off of the floor with gloved hands, then packed food items in to go containers without hand wash. Person in charge and employee remove gloves and wash hands. **Corrective Action Taken**
12A-29-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell egg stored over ready to eat portioned containers of sauce, person in charge moved to appropriate location. Also, in reach in freezer raw fish no longer commercially packaged stored over fully cooked eel. Person in charge began rearranging. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from non chemical side of splitter at mop sink.
29-42-4
Intermediate - No soap provided at handwash sink. No soap, paper towels at back kitchen hand wash sink. Person in charge provided during inspection. **Corrected On-Site** **Repeat Violation**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment has added fried onions to tempura crisps, held on time. Not indicated on time paperwork. Person in charge added during inspection. **Corrected On-Site**
03F-10-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food items stored with food to be served to customers in reach in cooler, walk in cooler. Person in charge began separating. **Corrective Action Taken**
08B-49-4
Basic - Equipment in poor repair. Lay down reach in freezer in kitchen repaired with tape.
14-11-5
Basic - Floor soiled/has accumulation of debris. Floor at sushi bar area with food debris accumulated.
36-73-4
Basic - Food stored on floor. Buckets of sauce stored on floor at cook line.
08B-38-4
Basic - Garbage on the ground and/or pad around dumpster. Garbage on ground in shared dumpster enclosure.
33-19-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of pitcher in vinegar in back kitchen submerged in product.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease accumulated on knife holder in clean dishware storage area in back kitchen. Front handles of drink cooler in dining area with debris accumulation.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep line of sushi bar area. Person in charge removed. **Corrective Action Taken**
21-12-4
35
Jul 9, 2025
Routine - Food
1 critical violation. 1 major violation. 9 minor violations.
View 11 violations
High Priority - Observed: Raw animal food not properly separated from ready-to-eat raw animal food, such as hamburgers, steak and sushi covered under a consumer advisory. In walk in cooler raw pork stored in bowl in container of salmon to be served raw in sushi. Also in reach in freezer raw beef no longer commercially packaged stored over raw salmon no longer commercially packaged to be served in sushi. Person in charge rearranged. **Corrected On-Site** Priority: High Priority
08A-16-5
Intermediate - Observed: Handwash sink not accessible for employee use at all times. Hand wash sink at sushi line blocked by cutting board. Also, peeler stored in sink. Person in charge removed and made accessible. **Corrected On-Site** **Repeat Violation** Priority: Intermediate
31A-09-4
Basic - Observed: Dead roaches on premises. Observed on dead roach on the floor behind stand up reach in freezer in back kitchen. Person in charge discarded. **Corrected On-Site** Priority: Basic
35A-03-4
Basic - Observed: Duct tape used to repair nonfood-contact surface. Tape used to repair large lay down reach in freezer by dishpit. Tape also used to hold door on left side not in use oven. Priority: Basic
14-71-4
Basic - Observed: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items stored alongside single service items, food to be served to customers. Person in charge removed and separated. **Corrected On- Site** **Repeat Violation** Priority: Basic
40-06-5
Basic - Observed: Floor soiled/has accumulation of debris. Heavy debris buildup on the floor in the sushi bar under sink, in right sided corner. Priority: Basic
36-73-4
Basic - Observed: Garbage on the ground and/or pad around dumpster. Observed large amount of garbage on ground in shared dumpster enclosure with flying insects present. Priority: Basic
33-19-4
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. Pitcher with handle used as scoop in vinegar with handle submerged in vinegar. Priority: Basic
10-01-5
Basic - Observed: Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior oven not in use on left side of cookline with debris buildup. Also, debris buildup on interior of ice machine. Priority: Basic
22-08-4
Basic - Observed: Single-service articles not stored inverted or protected from contamination. Sushi trays at sushi bar not inverted. Person in charge inverted. **Corrected On-Site** **Repeat Violation** Priority: Basic
25-06-4
Basic - Observed: Wet wiping cloth not stored in sanitizing solution between uses. Observed wet rag at sushi line not stored in sanitizer solution. Person in charge began preparing sanitizer bucket. **Corrective Action Taken** Priority: Basic
21-12-4
50
Mar 17, 2025
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw beef, shrimp stored over ready to eat sauce. Also, raw quail eggs stored over ready to eat items in walk in cooler. Person in charge moved to appropriate location. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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. Time mark missing from fired items in back kitchen. Person in charge time marked appropriately. **Corrected On-Site**
03F-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used to line fried food containers, lining fish.
14-86-1
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink blocked by cutting board covering. Person in charge removed. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. No soap at front sushi hand wash sink. Person in charge provided. **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with debris buildup.
22-20-5
Basic - Duct tape used to repair nonfood-contact surface. Reach in freezer repaired with duct tape. **Repeat Violation**
14-71-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items stored along side food/ on food storage areas. Person in charge removed. **Corrected On-Site**
40-06-5
Basic - Garbage not placed in a receptacle for storage until pick up to make the garbage inaccessible to insects and rodents. Bagged and unbagged garbage on the ground in shared dumpster enclosure.
33-09-4
Basic - Single-service articles not stored inverted or protected from contamination. To go container at sushi bar not inverted. Person in charge inverted. **Corrected On-Site**
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Tuna thawing in bucket of water on floor under triple sink. Person in charge added to running water during inspection. **Corrective Action Taken**
06-01-5
39
Sep 5, 2024
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shell eggs stored over cream cheese. Person in charge moved to appropriate location. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Rop tuna thawed in walk in cooler and in sushi reach in cooler with instructions to remove from packaging with no oxygen introduced.
01B-13-4
Intermediate - Handwash sink used for purposes other than handwashing. Pitcher stored in back hand wash sink. Person in charge removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No soap provided at handwash sink. Missing soap and sign at hand wash sink at sushi line. Person in charge provided. **Corrective Action Taken** **Repeat Violation**
31B-03-4
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. Rop tuna thawed in walk in cooler and in sushi reach in cooler with instructions to remove from packaging with no oxygen introduced. Also, shrimp thawing not submerged in water.
06-09-1
Basic - Duct tape used to repair nonfood-contact surface. Tape used to repair reach in freezer in back kitchen. Also, wood shelving unsealed in back kitchen.
14-71-4
Basic - Employee eating in a food preparation or other restricted area. Observed employees eating in kitchen area.
12B-02-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Light visible under back door when closed.
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with debris buildup. Person in charge is scheduled to be cleaned soon.
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cutting lettuce directly from package without washing. Person in charge spoke to employee. **Corrective Action Taken**
08B-39-4
Basic - Stored food not covered. Multiple food items in walk in cooler uncovered. Person in charge began covering. **Corrective Action Taken** **Repeat Violation**
08B-12-5
43
Mar 1, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 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. Establishment holding multiple items on time, utilizes timer, timer not on during inspection. Person in charge turned on timer during inspection. **Corrected On-Site**
03F-02-5
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 handle ready to eat shrimp tempura with bare hands, person in charge spoke to employee. **Corrective Action Taken**
09-01-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shrimp stored over ready to eat sauces, person in charge moved to appropriate location. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Ice observed in back server hand wash sink. Also, items stored in front hand wash sink by sushi bar.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon, cold smoked served raw on a la carte menu with no disclosure. Person in charge added to menus during inspection. **Corrected On-Site**
02B-01-5
Basic - Duct tape used to repair nonfood-contact surface. Tape observed on large reach in freezer.
14-71-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing hand wash sign and soap at front sushi line hand wash sink.
31B-04-4
Basic - Stored food not covered. Observed several food items missing covers in walk in cooler.
08B-12-5
45
Oct 19, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Toxic substance stored next to single use straws near sushi making station. Operator removed sanitize wipes to properly store. **Corrected On-Site**
41-10-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel used as a liner for lemons in container in walk-in-cooler.
14-86-1
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 beef stored on top of raw pork in reach in freezer- products not commercially packaged.
08A-17-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach-in cooler across from wok station soiled/ stained. Also, deflector plate in large ice machine soiled at front service line.
22-02-4
Basic - Food not stored at least 6 inches off of the floor. Container of oil under wok station not 6 inches off the floor.
08B-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler soiled.
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice bin of large ice machine at front service line soiled.
22-20-5
Basic - Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee prepping broccoli at prep table chewing gum. Discussed with operator. Operator had employee discard gum. **Corrected On-Site**
12B-09-5
47
Mar 21, 2023
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched hat and hair and then touched squeeze bottle of sauce in kitchen area. Discussed with operator. Operator discussed hand washing procedures with employee. **Corrective Action Taken**
12A-10-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel in direct contact in container with raw tuna. Discussed with operator about using food grade paper towels. Operator removed paper towel from container of raw tuna **Corrected On-Site**
14-86-1
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 stored over raw beef in deep freezer in warewashing area. Not all products commercially packaged. Operator removed raw chicken to properly store. **Corrected On-Site**
08A-17-6
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. Operator unable to provide written procedures for clean up events. Distributed Training material during this inspection.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach-in cooler across from wok station soiled/ stained **Repeat Violation**
22-02-4
Intermediate - No soap provided at handwash sink. No soap at hand wash sink across from wok station. Operator replenished soap at hand wash sink **Corrected On-Site** **Repeat Violation**
31B-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowl without handle used to dispense raw chicken at make table across from wok station
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employees beverages stored on shelf above reach-in cooler across from stove.
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 personal belongings stored on shelf with dry foods and single use paper towels. Operator removed jackets, shoes and cell phone from shelves with food and single use items to properly store **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment or utensils not designed or constructed in a durable manner. Handle,on reach in freezer in back prep area missing handle Gasket on reach in deep freezer in warewashing area torn/ in disrepair.
14-10-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice bin of large ice machine soiled. Also, deflector plate in ice machine soiled. **Repeat Violation**
22-20-5
37
Oct 31, 2022
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food intended to be heated as a sole ingredient not immediately heated to 145 degrees F after bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting broccoli with bare hands not immediately going to be heated to 145F. Also, employee cutting onions with bare hands that is not going to be immediately heated to 145F
09-20-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel in direct contact of cooked chicken in container in walk-in-cooler. Operator removed paper towel **Corrected On-Site**
14-86-1
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at reach-in cooler across from wok station soiled/ stained **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine and white deflector plate in ice machine soiled **Repeat Violation**
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal belonging stored on shelf next to blender. Operator removed employee jacket to properly store **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Gasket torn on reach in deep freezer near dishwashing machine. Also, handle of reach in freezer across from warewashing machine missing **Repeat Violation**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler soiled
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel stored on counter in front of wok station. Operator removed wet towel to properly store. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Containers of sugar, flour, and starch removed from original container not identified. Operator labeled flour, sugar and starch **Corrected On-Site**
02D-01-5
50
Frequently Asked Questions
When was Sushi Factory last inspected?
The most recent health inspection at Sushi Factory on file is from Jan 7, 2026. The public record contains eight inspections in total.
What is the most common violation at Sushi Factory?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Sushi Factory.
How does Sushi Factory compare to other restaurants in Jacksonville?
Sushi Factory most recently scored 35 out of 100, which is lower than the Jacksonville average of 74.
Has Sushi Factory's inspection record improved over time?
No. Recent inspections at Sushi Factory have averaged around 12 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Sushi Factory 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 Sushi Factory inspected?
Based on the inspection history on file, Sushi Factory is inspected around three times per year on average.
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