@CORNER SUSHI

Name: @CORNER SUSHI
Address: 2443 S US HWY 1, SAINT AUGUSTINE, FL, 32086, US
Rating: 68.5

2443 S US HWY 1, SAINT AUGUSTINE, FL 32086

License #6502218

🍱 Japanese/Sushi ℹ️

68.5 Grade F / 100

Failing Health Score

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Latest inspection

June 18, 2026 · 11 findings · 1 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

@CORNER SUSHI in SAINT AUGUSTINE currently holds an InspectFL Health Score of 68.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on June 18, 2026. Across those visits, inspectors documented 53 total violations — 9 critical, 8 major, 36 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 26, 2024

The latest inspection on June 18, 2026 shows 11 observation rows: 1 critical, 1 major, and 9 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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F record

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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Womens restroom door open. Closed by manger.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items, clothing over restaurant supplies. Dry goods. Moved by manager.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Containers of soy sauce under soap dispenser at wait-station. Moved by manager.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. In use knives stored between prep equipment. Moved by manager.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at kitchen.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans : dry rack.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Soiled interior of kitchen reach in cooler. Cookline.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Soiled wall by storage rack and Dish machine.
[09-01-4] 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. Food service employee touching ready to eat garnish with bare hand contact. Prep line. Manager intervened and instructed employee to use chop sticks. Food service employee cutting ready to eat cucumbers with bare hand contact. Sushi station. Employee put on gloves.
[31A-11-4] Handwash sink used for purposes other than handwashing. Container lids in kitchen Hand Wash Sink. Moved by manager.

Disposition: Warning Issued
[35A-03-4] Dead roaches on premises. At sushi bar, in cabinets behind counter, 1 dead roach in cabinet. Operator removed and discarded.
[29-18-4] Drain cover(s) missing. Outside of back door, near mop sink, drain cover missing
[36-24-5] Hole in or other damage to wall. In kitchen, holes and damage to multiple areas of the wall.
[33-16-4] Open dumpster lid.
[41-07-4] Container of medicine improperly stored. Above cook line, container of medicine without English labeling, operator moved to proper storage location.
[14-31-5] Nonfood-grade bags used in direct contact with food. In kitchen on dry storage shelf, sea kelp and mushrooms stored in grocery bags. Also in walk in cooler/walk in freezer, vegetables stored in grocery bags.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. At sushi bar, employee washed gloved hands in hand wash sink, then handled ready to eat sushi without removing gloves and washing hands.
[29-42-4] Vacuum breaker missing/broken at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink outside back door, vacuum breaker "bell" is missing/broken.
[52-03-4] Establishment advertised crab on menu/menu board but served imitation crab. Establishment has special sushi rolls on paper menu, pokeman roll, Austin power roll, and lobster general roll, listed as serving crab and serves imitation krab. Imitation krab in establishment contains Alaskan pollock with no real crab.
[01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment serves oysters on special occasions per manager, invoice dated 3/21/24 with live oysters, no tags available durning inspection.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On sushi menu, items served raw are not identified. On paper menu, item numbers 1, 9, 12, and 17 all contain raw ingredients. On paper menu under chef special rolls, item numbers 4, 5, 6, 7, 8, 11. On laminated white menu, item numbers 13, 15, and 17. Main menu(brown) sushi a la carte section #14; on main menu under cooked section item numbers 10, 12, and 17. On main menu under chef special section; item numbers 4, 5, 6, 8, and 11.

Disposition: Met Inspection Standards
[22-41-4] 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) Operator primed dish machine and re tested at 50ppm
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents throughout kitchen have dust buildup.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. On sushi line, 1 towel under cutting board. Operator removed towel.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. On shelf next to white reach-in cooler, microwave has food debris and rust buildup. At sushi station, 2 microwave toasters have food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk-in cooler door have debris buildup.
[16-46-4] Old labels stuck to food containers after cleaning. On drying rack next to dish machine, multiple containers have old labels. Employee removed old labels.
[25-32-4] Reuse of single-service or single-use articles. In reach-in cooler across from cook line, scallops kept in masago plastic continued ear. Operator put scallops in food grade container.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. On back prep table, container of frozen tuna left out to thaw. Operator put tuna in reach-in cooler.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. At server station, Sanitizer Bucket (Chlorine 0ppm) Operator remade sanitizer and retested it at 75 ppm
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in freezer, raw beef stored with noodles. In white reach-in freezer, raw beef stored over wontons. Operator moved all raw items to bottom shelf.
[31A-11-4] Handwash sink used for purposes other than handwashing. In kitchen next to cook line, containers stored in sink.