Sushiko
Last inspected: Dec 17, 2025
70
Score
Sushiko, located at 3620 St Johns Ave in Jacksonville, FL, had a moderate risk inspection on December 17, 2025, with a score of 70. This inspection identified one major and five minor violations. Notably, repeat violations included the use of cardboard to line food-contact shelves and equipment in poor repair, specifically a torn cooler door gasket.
8
Inspections
0
Critical latest
1
Major latest
5
Minor latest
Inspection History
Dec 17, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cooks line Ice chute soiled with black debris
22-02-4
Basic - Cardboard used to line food-contact shelves. Card board used to line shelves in kitchen area **Repeat Violation**
14-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on table, employee discarded beverage. **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Torn gasket on cooler door. **Repeat Violation**
14-11-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust on walk in cooler shelves
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with food debris.
36-27-5
70
Aug 6, 2025
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over carrot. Employee properly stored food items. **Corrected On-Site**
08A-05-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used to line food pans in reach in cooler.
14-86-1
Intermediate - Handwash sink not accessible for employee use at all times. AC unit blocking hand wash sink near cooks line.
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cooks line. **Repeat Violation**
22-02-4
Basic - Cardboard used to line food-contact shelves. Card board on shelves in kitchen area.
14-05-4
Basic - Employee with no hair restraint while engaging in food preparation. No hair restraint on employee preparing food items.
13-03-4
Basic - Equipment in poor repair. Torn gasket on reach in cooler gasket.
14-11-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Rust on walk in cooler shelves **Repeat Violation**
14-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall soiled with food debris in back of establishment. **Repeat Violation**
36-27-5
47
Feb 24, 2025
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
64
Sep 9, 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. Raw tuna stored over large containers of sauce
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. soy meat (49F - Cold Holding) stored on plate above chill line in flip top cooler. Manager put into cooler to cool. Per manager they prepared soy meat 1 hr ago **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Wooden board stored in the hand wash sink, employee over wooden board
31A-09-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Black debris on Ice chute at drink machine
22-02-4
Basic - Carbon dioxide/helium tanks not adequately secured. 2 co2 tanks not secured manager secured tanks **Corrected On-Site**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee beverages stored on shelf above prep table.
12B-07-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of scoop touching rice in rice warmer, employee properly stored scoop **Corrected On-Site**
10-06-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris on interior of microwave, employee cleaned microwave **Corrected On-Site** **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Door and gasket on flip top cooler is soiled, employee started to cleaned gasket and door during inspection **Corrective Action Taken** **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Black debris on walls in back of establishment **Repeat Violation**
36-27-5
Basic - Cardboard used to line food-contact shelves. Cardboard lining shelf in floor preparation area under prep table
14-05-4
43
Mar 25, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Adequate Handwashing Facilities Supplied and Accessible
FL-10
47
Sep 13, 2023
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
35
Oct 5, 2022
Complaint Full
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
29
Jul 25, 2022
Routine - Food
4 critical violations. 2 major violations. 13 minor violations.
View 19 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. Cutting raw tuna and lettuce for sushi, explained to them and they got gloves **Corrected On-Site**
09-01-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One in sushi area **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon on shelf above cooked veggies in closed bag, in reach in cooler by cook line, raw chicken-open on shelf above veggies dumpling in upright freezer, storage area, employee rearranged **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55f cooked shrimp, chicken on double pan, prep unit, employee ice them down to 41f **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Sushi area, employee wrote name one **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Microwave with rust that has pitted the surface. Also walk in cooler shelves **Repeat Violation**
14-33-4
Basic - Bowl or other container with no handle used to dispense food. In soy, employee moved it **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Back storage, employee secured them **Corrected On-Site** **Repeat Violation**
51-11-4
Basic - Cardboard used to line food-contact shelves. Cart by cook line **Repeat Violation**
14-05-4
Basic - Employee with no hair restraint while engaging in food preparation. Sushi chefs
13-03-4
Basic - Equipment in poor repair. Gasket in poor repair, upright freezer
14-11-5
Basic - Food stored on floor. Soy bucket, cook line **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On crunching, employee moved handle out **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan and shelf by cook line, containers in prep unit for holding other containers with food, shelves in walk in cooler, shelf under sushi counter **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. To go cups on floor in dining ate, mgr, placed them on shelf **Corrected On-Site**
25-05-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall by box freezer in back prep
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi, area, employee placed them in sanitizer **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chl, employee made new solution, 100 ppm chl
21-07-4
23
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