Crazy Sushi
Last inspected: Jan 15, 2026
82
Score
Crazy Sushi, located at 5420 New Jesup Hwy in Brunswick, GA, underwent a low-risk inspection on January 15, 2026. The inspection identified one major and two minor violations related to food-contact surfaces, wiping cloths, and utensil storage. This inspection aligns with the facility's historical pattern of mostly low-risk findings across four recorded inspections.
4
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Jan 15, 2026
Routine
1 major violation. 2 minor violations. 3 corrected on site.
82
Jul 14, 2025
Routine
2 critical violations. 1 major violation. 3 minor violations. 4 corrected on site.
58
Jan 13, 2025
Routine
1 critical violation. 1 major violation. 1 minor violation. 3 corrected on site.
74
Jul 12, 2024
Initial
1 major violation. 1 minor violation.
86
Violations — Jan 15, 2026 Inspection
4-2B - food-contact surfaces: cleaned & sanitized
(corrected on site)
Inspector notes: Observed during the course of this inspection that the facility had a knife in storage awaiting use with old food debris stuck to it. COS: Knife was removed from service to be washed/rinsed/sanitized. CA: Glynn Eh instructs management to train staff to not place dirty utensils in rotation to be used unless they are properly cleaned/sanitized and are clean to sight and touch as well as sanitary.
511-6-1.05(7)(a)
12C - wiping cloths: properly used and stored
(corrected on site)
Inspector notes: Observed during the course of this inspection that wiping cloths were being stored inside of a bucket with low sanitizer concentration. COS: Chlorine sanitizer was supplied at a concentration of 50 ppm. CA: Glynn Eh instructs management to ensure that all wiping cloths are stored inside of containers that are properly supplied sanitizer when in use.
511-6-1.04(4)(m)
14B - utensils, equipment and linens: properly stored, dried, handled
(corrected on site)
Inspector notes: Observed during the course of this inspection that the facility had silverware stored in a way that the working end could be grabbed by staff. COS: Glynn EH instructed management to have the silverware turned upside down and then cleaned/sanitized. Management complied. CA: Glynn EH instructs management to ensure that all silverware is stored upside down so that only the handle is touched by staff.
511-6-1.05(10)(e)
Priority (Critical)
Priority Foundation (Major)
Core (Minor)
Nearby Restaurants