Tsunami Sushi / Red Bowl
Last inspected: Jan 29, 2026
52
Score
Tsunami Sushi / Red Bowl appears in inspection records 10 times, starting in 2022. The newest entry in the record is dated Jan 29, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent visits have produced comparable findings, with counts hovering near six violations per visit.
The most common issue across all inspections has been “buildup of food debris/soil residue on equipment door handles”, showing up three times.
The city-wide average sits at 74, which Tsunami Sushi / Red Bowl's 52 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
0
Critical latest
2
Major latest
6
Minor latest
Inspection History
Jan 29, 2026
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
52
Sep 22, 2025
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
43
Feb 20, 2025
Routine - Food
No violations found.
100
Feb 6, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
78
Feb 5, 2025
Routine - Food
3 critical violations. 7 major violations. 9 minor violations.
View 19 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw chicken over ready to eat sauce in walk in cooler. Moved by manager **Corrective Action Taken** **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw beef 53°. Raw chicken. 52°. Cooked broccoli 52°. Cooked noodle 51° in cooler on left hand side by kitchen entrance. Per Person In Charge, items placed about 11 am. Moved by manager to walk in cooler. **Corrective Action Taken** **Warning**
03A-02-5
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 made about 10:30am. Marked by manger. **Warning**
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand Wash Sink by Dish machine blocked by large food containers and multiple single service containers in sink.
31A-09-4
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Kitchen Hand Wash Sink next to walk in cooler removed. Plumbing capped off. ( supplies removed ) **Warning**
31A-04-4
Intermediate - Identity of food or food product misrepresented. Establishment offers RED SNAPPER (Tai) on menu. Per manager "Tai" means Red Snapper in Japanese. After requesting invoice for Red Snapper invoice # 14227608 from Wismettac Asian Foods, Inc. was provided and was referenced to item 10, 90759 with a description of "F_Tilapia Fillet 9/11 Oz FARM TAIWAN SK". Inspector was also shown frozen "Shirakiku" brand Tilapia packets in reach in freezer when asked for Red Snapper onsite. Per Person In Charge Frontline sushi case was holding Red Snapper and an order for 34 Red Snapper (1) was placed by customer on table A04 this morning. **Admin Complaint**
52-01-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips available.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer available.
05-08-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No Time Temperature Controlled for Safety form. Emailed copy.
03F-10-5
Intermediate - Nonfood-grade basting brush used in food. Metal banded brush in bowl of whisked egg. Operator discarded item. **Corrective Action Taken**
14-14-4
Basic - Bowl or other container with no handle used to dispense food. Multiple bowls used as scoop in foods.
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Cleaned plates stored under paper towel dispenser at kitchen Hand Wash Sink.
24-05-4
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Condensation drip from ceiling in walk in cooler.
36-68-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between equipment by prep line.
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils , spoons in standing water 81°. Kitchen.
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing Hand Wash Sign at kitchen Hand Wash Sink.
31B-04-4
Basic - Outer openings not protected with self-closing doors. Rear kitchen door with self closing mechanism disabled.
35B-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Multiple frozen fish thawing at room temperature in kitchen. Moved by manager to walk in cooler. **Corrective Action Taken**
06-01-5
20
Sep 18, 2024
Routine - Food
No violations found.
100
Mar 18, 2024
Routine - Food
3 critical violations. 6 major violations. 7 minor violations.
View 16 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Plumbing Installed; Proper Backflow Devices
FL-28
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
10
Jul 10, 2023
Routine - Food
3 critical violations. 4 major violations. 6 minor violations.
View 13 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. No time mark on sushi rice made at 1 pm per Person In Charge. Marked by manager.
03F-02-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment license expired 06/01/2023
50-17-3
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooler opposite grill. 48° cooked shrimp. 50° tofu. Imitation crab 49° per Person In Charge items placed about 1 pm. Items moved to walk in cooler. **Corrective Action Taken**
03A-02-5
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. **Repeat Violation**
11-27-4
Intermediate - No probe thermometer provided to measure temperature of food products. Establishment digital probe thermometer not working.
05-08-4
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. **Repeat Violation**
11-26-1
Intermediate - Nonfood-grade basting brush used in food. Metal banded paint brush used for basting. Discarded by manager. **Corrective Action Taken**
14-14-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Cooler opposite grill not holding foods to 41° or below. Per Person In Charge , service technician already called.
14-74-7
Basic - Condensation or other drainage not disposed of according to law. Condensation drip in walk in cooler . Per Person In Charge service technician already called.
28-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag over food prep. Kitchen. Moved by manager. **Corrected On-Site**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas , utensils in standing water 78°. Moved by manager. **Corrective Action Taken**
10-07-4
Basic - Stored food not covered. Uncovered wantons in reach in freezer. **Repeat Violation**
08B-12-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
32
Feb 16, 2023
Routine - Food
1 critical violation. 6 major violations. 5 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Container of cut raw chicken over bag of carrots in walk in cooler. Moved by manager.
08A-02-6
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.
11-26-1
Intermediate - No soap provided at handwash sink. No soap at Hand Wash Sink by Three compartment sink.
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at rear kitchen.
41-17-4
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.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand Wash Sink by Three compartment sink blocked by multiple food containers and items in sink. **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels multiple Hand Wash Sinks.
31B-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen. **Repeat Violation**
23-24-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between equipment. Moved by manager. **Corrected On-Site**
10-17-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Cooler insulation torn. Unit by prep line.
14-36-5
Basic - Stored food not covered. Uncovered cut vegetables in walk in cooler.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen seafoods thawing in standing water. Kitchen. Moved by manager. **Corrective Action Taken**
06-01-5
37
Sep 26, 2022
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Plumbing Installed; Proper Backflow Devices
FL-28
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
43
Frequently Asked Questions
When was Tsunami Sushi / Red Bowl last inspected?
The most recent health inspection at Tsunami Sushi / Red Bowl on file is from Jan 29, 2026. The public record contains 10 inspections in total.
What is the most common violation at Tsunami Sushi / Red Bowl?
Across the inspection record, “buildup of food debris/soil residue on equipment door handles” has been cited three times, more than any other issue at Tsunami Sushi / Red Bowl.
How does Tsunami Sushi / Red Bowl compare to other restaurants in Jacksonville?
Tsunami Sushi / Red Bowl most recently scored 52 out of 100, which is lower than the Jacksonville average of 74.
Has Tsunami Sushi / Red Bowl's inspection record improved over time?
Results have been roughly steady. Inspections at Tsunami Sushi / Red Bowl have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Tsunami Sushi / Red Bowl 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 Tsunami Sushi / Red Bowl inspected?
Based on the inspection history on file, Tsunami Sushi / Red Bowl is inspected around three times per year on average.
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