Sushi Zen
Last inspected: Feb 19, 2026
100
Score
Public records show 11 inspections at Sushi Zen stretching back to 2022. The latest inspection on file is from Feb 19, 2026. Low risk means the most recent visit produced few or no significant findings.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
When inspectors have written things up, “time/temperature control for safety food cold held” has been the most frequent reason, cited three times.
The city-wide average for Jacksonville sits at 74, putting Sushi Zen on the better side of that line. The full picture is one of consistent compliance.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 19, 2026
Routine - Food
No violations found.
100
Feb 18, 2026
Routine - Food
2 critical violations. 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. In walk-in freezer, package of krab sticks stored in same container as raw salmon in plastic wrap and plastic bag of raw shrimp stored over open box of cheesecake.
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar in counter top display cooler, Sushi bar; ; tuna (57F - Cold Holding); salmon (57F - Cold Holding); escolar (56F - Cold Holding); spicy salmon (53F - Cold Holding); cream cheese (54F - Cold Holding); krab (52F - Cold Holding). Operator stated items in cooler for approximately 35 minutes. Unit turned on immediately before items placed in unit. At sushi bar in under counter reach-in cooler, squid salad (51F - Cold Holding); tuna (54F - Cold Holding). Operator stated door was opened at 1125am to stock items in top cooler. **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Bowl or other container with no handle used to dispense food. In kitchen area, bulk containers of rice and sugar have plastic togo cups used as scoops.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. In kitchen area, handle on walk-in freezer has build up on inside of handle. **Repeat Violation**
23-24-4
Basic - Cloth used as a food-contact surface. In walk-in cooler, cloth towels used in direct contact with broccoli and wontons.
21-05-5
Basic - Food stored on floor. In kitchen area, containers of mayonnaise stored on floor. At sushi bar, container of ginger stored on floor. In walk-in cooler, container of duck sauce stored on floor. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters over flattop have grease build up. At mop sink, interior of sink has build up of debris. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. At front counter area, case of chopsticks on floor.
25-05-4
55
Jul 23, 2025
Routine - Food
No violations found.
100
Jul 22, 2025
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Sushi Bar ; tuna (47F - Cold Holding); salmon (50F - Cold Holding); krab (45F - Cold Holding); cream cheese (47F - Cold Holding). All items placed in top cooler 45 minutes prior. At cook line flip top reach-in cooler, wonton (54F - Cold Holding); cooked shrimp (50F - Cold Holding); fried crab (49F - Cold Holding). Items placed in cooler 30 minutes prior. Items in containers held above chill line. Moved to walk-in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In bottom section of flip top reach-in cooler, containers of raw chicken stored over cut onions. In walk-in cooler, raw pork stored over ears of corn. **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. At sushi bar reach-in cooler, cooked eel prepared 3 days prior, not dated. Operator dated. **Corrected On-Site**
02C-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in freezer door handle has build up on inside of handle.
23-24-4
Basic - Food stored in a location that is exposed to splash/dust. At kitchen handwash sink, multiple items stored in front of handwash sink exposed to splash from handwashing.
08B-36-4
Basic - Food stored on floor. In walk-in freezer multiple items stored on floor. In walk-in cooler, container with onions stored on floor. In kitchen, multiple containers of mayonnaise and sauce stored on floor. At sushi bar, container of ginger stored on floor. Employee started moving items to shelves. **Corrective Action Taken** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, side of fryer has food debris. Gasket in walk-in cooler has black stains.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. At front counter reach-in cooler, plastic togo lids on shelf above cooler not inverted. Operator inverted. **Corrected On-Site**
25-06-4
52
Feb 20, 2025
Routine - Food
No violations found.
100
Feb 13, 2025
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
47
Sep 4, 2024
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 salmon and tilapia stored in same container as krab., also stored on shelf above produce. In walk-in freezer, plastic wrapped beef stored over bags of fries and plastic wrapped raw salmon stored above krab. Operator began moving all items to proper storage levels. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar, Sushi bar; tuna (45F - Cold Holding); krab (46F - Cold Holding). Operator stated cooler open preparing orders.
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. At sushi bar, Sanitizer Bucket (Chlorine 200+ppm). Operator added water to 150ppm. **Corrected On-Site**
41-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink near walk-in cooler missing paper towels. Operator supplied. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink near walk-in cooler blocked by food and food rack. Operator moved items to allow access to sink. **Corrected On-Site** **Repeat Violation**
31A-09-4
Basic - Buildup of food debris/soil residue on equipment door handles. At sushi bar, handle on toaster has build up on back side.
23-24-4
Basic - Ceiling tile missing. Multiple ceiling tiles missing above walk-in cooler/walk-in freezer area.
36-36-4
Basic - Employee eating in a food preparation or other restricted area. At cook line area in kitchen, employee eating lunch. Operator explained to employee he cannot eat in kitchen. **Corrective Action Taken**
12B-02-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In kitchen, scoop,in bag of flour has handle touching product. Operator moved scoop. **Corrected On-Site**
10-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. At sushi bar. Operator placed on empty container. **Corrected On-Site** **Repeat Violation**
21-38-4
Basic - Food stored on floor. In walk-in cooler, case of lettuce stored on floor. In walk-in freezer, multiple food items stored on floor. **Repeat Violation**
08B-38-4
39
Apr 9, 2024
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
41
Sep 13, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
70
May 9, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
45
Dec 1, 2022
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with unwashed produce. In walk in cooler, raw scallops stored over unwashed ginger. Scallops moved and stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-04-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Green sanitizer bucket by dish machine chlorine sanitizer 200+. Solution discarded and remade. 100ppm. **Corrected On-Site**
41-27-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing blue chemical cleaner stored in front area by reach in cooler. Bottle labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Open dumpster lid. Dumpster outside of establishment. Lid closed. **Corrected On-Site**
33-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Yellow wiping cloth by soda machine. Cloth removed and stored correctly. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bulk container of sugar in back kitchen. Sugar labeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. At hand washing sink by soda machine. Sign located and posted. **Corrected On-Site**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters above cooking equipment in kitchen. **Repeat Violation**
23-03-4
52
Frequently Asked Questions
When was Sushi Zen last inspected?
The most recent health inspection at Sushi Zen on file is from Feb 19, 2026. The public record contains 11 inspections in total.
What is the most common violation at Sushi Zen?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Sushi Zen.
How does Sushi Zen compare to other restaurants in Jacksonville?
Sushi Zen most recently scored 100 out of 100, which is higher than the Jacksonville average of 74.
Has Sushi Zen's inspection record improved over time?
Results have been roughly steady. Inspections at Sushi Zen have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Sushi Zen means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Sushi Zen inspected?
Based on the inspection history on file, Sushi Zen is inspected around three times per year on average.
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