Wasabi Sushi Fang
Last inspected: Apr 15, 2025
100
Score
Public records show eight inspections at Wasabi Sushi Fang stretching back to 2022. On Apr 15, 2025, the health department conducted the most recent visit. Diners can read the low risk label as a sign that recent inspections have gone well.
The picture has improved over the last few visits: recent inspections have averaged around six violations, down from roughly 10 violations earlier in the record.
Looking across the full record, “nonfood-contact surface soiled with grease” is the recurring theme, flagged five times.
That puts the facility ahead of the local pack: the average Jacksonville restaurant scores 74. The full picture is one of consistent compliance.
8
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 15, 2025
Complaint Full
No violations found.
100
Mar 19, 2025
Complaint Full
3 critical violations. 8 major violations. 7 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked noodles, raw chicken, raw beef, butter (45F-47F - Cold Holding) in reach-in cooler across from wok station. Employee stated items were placed in cooler this morning. Operator had employee remove TCS foods and place in walk-in-cooler until unit working properly. **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. Raw chicken stored above ready to eat shrimp sauce in walk-in-cooler. Also, raw beef stored above ready to eat lettuce in walk-in-cooler. Operator removed raw beef and raw chicken to properly store. **Corrected On-Site**
08A-05-6
High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used in direct contact with multiple raw fish at sushi making station. **Repeat Violation** **Admin Complaint**
14-86-1
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored under front counter. Operator labeled spray bottle of window cleaner. **Corrected On-Site**
41-17-4
Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Employee touching/ ran hands through cooked noodles with bare hands when asked when noodles were cooked. Discussed with employee to avoid touching foods with bare hands contact. **Corrective Action Taken**
09-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from wok station soiled/ stained. **Repeat Violation**
22-02-4
Intermediate - Hot water at three-compartment sink does not reach 85 degrees Fahrenheit. No hot water available at 3CS. Establishment water at 72F-74F. Operator stated he has to call someone to repair water heater. **Warning**
27-24-5
Intermediate - No probe thermometer provided to measure temperature of food products. Operator unable to provide a probe thermometer during this inspection.
05-08-4
Intermediate - No soap provided at handwash sink. No soap at hand wash sink next to triple sink and no soap at hand wash sink in closed end of sushi making station. Employee replenished soap at both hand wash sinks. **Corrected On-Site**
31B-03-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Information missing from Mario and Leo food safety certificates. No authorized signature or date training took place.
53B-10-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water at hand wash sinks throughout restaurant. Establishment water at 72F-74F. Operator stated he has to call someone to repair water heater. **Warning**
27-16-4
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. Reach-in cooler across from wok station on cookline unable to maintain temperature of 41F and below, observed fam not blowing cool / cold air. **Repeat Violation** **Warning**
14-74-7
Basic - Cutting board has cut marks and is no longer cleanable. Cutting board on reach-in cooler across from wok station has multiple cut marks and is no longer cleanable. Employee brought out a new cutting board and removed cutting board with the multiple cut marks. **Corrected On-Site**
14-09-4
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 top of reach-in cooler on cookline. Operator removed speaker and cell phone from on top of reach-in cooler. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Plastic bucket with ginger stored on floor in sushi making station. Employee removed from floor to properly store. **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler soiled. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Box with wrapped sleeves of single use to go lids stored on floor in front of storage shelf. Operator removed box with lids to properly store. **Corrected On-Site**
25-05-4
Basic - Working containers of food removed from original container not identified by common name. Multiple containers without identification on dry food storage shelf that have been removed from original container. Operator labeled flour, and corn starch. **Corrected On-Site**
02D-01-5
20
Sep 12, 2024
Routine - Food
No violations found.
100
Sep 5, 2024
Routine - Food
5 critical violations. 2 major violations. 8 minor violations.
View 15 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. ambient temperature of shelled eggs (66F - Cold Holding). Operator stated eggs were placed in reach-in cooler approximately 30 minutes prior to inspectors arrival. **Warning**
03A-03-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Multiple fish are wrapped in direct contact of non food grade paper towel. Operator removed paper towel and re-wrapped fish in deli paper. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken, (47F - Cold Holding); raw shrimp (50F - Cold Holding) in reach-in cooler across from wok station. Operator stated the foods were placed in cooler this morning when they just opened approximately 30 minutes prior to inspectors arrival. Also, raw chicken, raw beef (48F - Cold Holding) in walk-in-cooler. Operator stated both foods were bought this morning. Operator placed some ice near items to chill. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee cleaning wok, put gloves on and then started to cook vegetables without washing hands. Operator spoke with employee and employee washed hands and put on new gloves. **Corrective Action Taken**
12A-07-5
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. Dishwasher (Chlorine 0ppm); Observed sanitizer bucket empty. Operator stated she will call to have serviced and will use triple sink until dishwasher is serviced. **Warning**
22-41-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. tofu (62F - Cooling); cut lettuce (50F - Cooling) at 11:50-2nd temp 45 minutes later -temp of tofu 64F and lettuce 54F. Observed reach-in cooler not able to maintain temperature of 41F and below. Operator removed items from cooler to place in nearby reach-in cooler that is able to maintain proper temperature. **Corrective Action Taken**
03D-15-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from wok station soiled/ stained. Also, fryer basket at fryer has build up of debris/ accumulation of dried foods
22-02-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach-in cooler across from wok station has an accumulation of soiled residue.
22-16-4
Basic - Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. No light working in walk-in-cooler.
38-04-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on counter next to cutting board in sushi making station. Operator removed cloth and placed in nearby sanitizer solution. **Corrected On-Site**
21-12-4
Basic - Bathroom facility in disrepair. Urinal in men's restroom in disrepair/ out of order.
32-05-4
Basic - Clean utensils or equipment stored in dirty drawer or rack. Clean knives on shelf below sushi making table stored on dirty towel. Operator changed out towel and re-cleaned knives. **Corrected On-Site**
24-06-4
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. Walk-in-cooler unable to maintain temperature of 41F and below. Ambient temperature 59F. Observed plastic bag and heavy build up of dust on back of fan area. Also, reach-in cooler across from wok station unable to maintain temperature of 41F and below. Ambient temperature 66F. Observed standing water on bottom of reach-in cooler. Also, single glass door reach-in cooler next to fryer unable to maintain temperature of 41F and below. Ambient temperature 50F. Observed interior condensation. **Warning**
14-74-7
Basic - Equipment in poor repair. One filter in hood area above fryers in disrepair. Also, torn gasket on single glass door reach-in cooler next to fryer **Repeat Violation**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on reach in deep freezer across from triple sink soiled. Also, inner side of handle of walk-in-cooler soiled. **Repeat Violation**
23-03-4
26
Mar 13, 2024
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Container of bleach stored next to bottled water and soy crepe paper in sushi making station. Operator removed container of bleach to properly store. **Corrected On-Site**
41-10-4
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Operator unable to provide proof of aquacultured fish fed formulated feed. Operator called vendor and had aquacultured letter emailed to show. **Corrected On-Site**
01D-08-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Raw salmon wrapped in direct contact with non food grade paper towel in reach-in cooler at sushi making station.
14-86-1
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. **Repeat Violation**
11-27-4
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. Operator unable to provide proof that employees are informed of reporting symptoms related to food borne illnesses to person in charge. Distributed health form to operator during this inspection. Operator had one employee on duty during this inspection read and sign health form. **Corrective Action Taken**
11-26-1
Basic - Equipment in poor repair. Gasket on reach-in cooler across from wok station torn. Also, gasket on reach-in cooler in sushi making station torn.
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk in freezer soiled. Also, gasket on reach-in cooler in sushi making station soiled. Also, multiple filters in hood above wok station soiled. **Repeat Violation**
23-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. Bucket of sanitizer solution stored on floor at sushi making station. Operator placed a 2nd bucket under sanitizer solution. **Corrected On-Site**
21-38-4
45
Jul 7, 2023
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Roach activity present as evidenced by live roaches found. Observed 4 live roaches under Dish machine. **Warning**
35A-05-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer bucket at entrance of kitchen at 200ppm. Manager added water to sanitizer bucket. Took second test of sanitizer at 100ppm. **Corrected On-Site**
41-27-4
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. Observed establishment without written procedures on vomiting and diarrhea clean up. **Corrected On-Site**
11-27-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed door gaskets on reach in cooler on cook line soiled.
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed No handwashing sign provided at a hand sink used by food employees on cook line hand sink near entrance of kitchen.
31B-04-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled.
22-20-5
Basic - Dead roaches on premises. Observed total of 6 dead roaches. 1 dead roach under ice bin soda station accross from sushi area. 5 dead roaches under ware washing area. **Warning**
35A-03-4
55
Dec 28, 2022
Routine - Food
5 critical violations. 3 major violations. 12 minor violations.
View 20 violations
High Priority - Employee washed hands with no soap. Observed employee wash hands with no soap in wrong sink located near back door of kitchen. **Repeat Violation** **Admin Complaint**
12A-20-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee in kitchen prepping raw Shrimp with bare hands, proceed to cook chicken and vegetables on grill with bare hands without any hand washing. **Repeat Violation** **Admin Complaint**
12A-12-4
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. Observed no time marking for sushi rice and establishment uses time control on sushi rice. Employee stated the rice was made at 12pm. Establishment was using paper log that has not been filled out for days. **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw shrimp in white chest freezer held over noodles. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Food stored in ice used for drinks. Observed bag of raw tuna stored on top of ice in main ice machine at entrance of kitchen. Reviewed with employee that ice needs to be removed and bin properly sanitized.
08B-56-4
Intermediate - Employee using bare hand contact with nonready-to-eat food (such as raw animal food or flour) unnecessarily without the use of gloves, deli paper, scoops, tongs or other utensils. Observed employee in kitchen prepping raw chicken with bare hands.
09-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold like substance around nozzles of soda machine located at entrance of kitchen.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed sushi maker washing out wet wiping cloth in hand sink located at sushi station. **Repeat Violation**
31A-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee bottle of water stored on clean prep table across from grill area.
12B-07-4
Basic - Drain cover(s) missing. Observed drain near ware washing area to be missing the cover.
29-18-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed Dish machine to be at 0 ppm. Reviewed with employee on proper sanitizing of dishes. Employee set up 3 compartment sink for sanitizing dishes. **Corrective Action Taken**
16-55-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards to be deeply grooved throughout kitchen. **Repeat Violation**
14-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine to have mold like substance on sides of interior of unit and behind splash guard. **Repeat Violation**
22-20-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on table next to grill area. Observed wet wiping cloth stored on cutting board at sushi making area. **Repeat Violation**
21-12-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen raw beef on 3 compartment sink. Employee stated needed to thaw. Reviewed proper thawing procedures. Employee removed and stored in walk in cooler. **Corrective Action Taken** **Repeat Violation**
06-01-5
Basic - Single-service articles improperly stored. Observed case of chop sticks stored on floor at entrance of kitchen. **Repeat Violation**
25-05-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in cooler door gasket to be soiled. **Repeat Violation**
23-03-4
Basic - Food stored on floor. Observed bucket of ginger stored on floor near hand sink and ware washing area. **Repeat Violation**
08B-38-4
Basic - Equipment in poor repair. Observed reach in coolers located at sushi making area to have torn door gaskets.
14-11-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee store personal phone on shelf above flip top cooler located on cook line.
40-06-5
19
Jul 29, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Wasabi Sushi Fang last inspected?
The most recent health inspection at Wasabi Sushi Fang on file is from Apr 15, 2025. The public record contains eight inspections in total.
What is the most common violation at Wasabi Sushi Fang?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Wasabi Sushi Fang.
How does Wasabi Sushi Fang compare to other restaurants in Jacksonville?
Wasabi Sushi Fang most recently scored 100 out of 100, which is higher than the Jacksonville average of 74.
Has Wasabi Sushi Fang's inspection record improved over time?
Yes. Recent inspections at Wasabi Sushi Fang have averaged around six violations per visit, down from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Wasabi Sushi Fang 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 Wasabi Sushi Fang inspected?
Based on the inspection history on file, Wasabi Sushi Fang is inspected around three times per year on average.
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