IWA SUSHI & HIBACHI ALL YOU CAN EAT

Name: IWA SUSHI & HIBACHI ALL YOU CAN EAT
Address: 1012 MARGARET ST #1, JACKSONVILLE, FL, 32204, US
Rating: 36.9

1012 MARGARET ST #1, JACKSONVILLE, FL 32204

License #2615039

🍱 Japanese/Sushi ℹ️

36.9 Grade F / 100

Failing Health Score

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Latest inspection

September 28, 2026 · 9 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

IWA SUSHI & HIBACHI ALL YOU CAN EAT in JACKSONVILLE currently holds an InspectFL Health Score of 36.9 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 September 28, 2026. Across those visits, inspectors documented 80 total violations — 11 critical, 12 major, 57 minor.

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Record snapshot

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Inspections on file

Clean inspections

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The latest inspection on September 28, 2026 shows 9 observation rows: 1 critical, 3 major, and 5 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

IWA SUSHI & HIBACHI ALL YOU CAN EAT has a rough inspection history. Would you risk it?

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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored in Stainless cart near fryer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers soiled in walk in cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing. Ice dumped in hand wash sink at entrance to kitchen.
[36-36-4] Ceiling tile missing. Above hand sink at beginning of cooks line.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell Eggs stored over cream cheese in walk in cooler. Manager moved shell eggs.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expired in March 2026.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Long white cutting board.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on shelf above prep table. Manager moved beverage.
[31A-09-4] Handwash sink not accessible for employee use at all times. Pan and strainer stored in hand wash sink. Manager moved items from hand sink.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance on interior of ice machine
[13-03-4] Employee with no hair restraint while engaging in food preparation. One Employee without a hair restraint working and preparing food items
[10-08-5] Ice scoop handle in contact with ice. Ice scoop stored in ice in ice machine, manager properly stored ice scoop
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Spatula stuck between reach in cooler and prep table
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on fryer door handle, employee moved tongs
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris on interior of Microwave
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are soiled with grease
[38-08-4] Twenty (20) foot-candles of light not provided inside equipment where food is stored. Light missing in reach in cooler used to store salads
[14-86-1] Non-food grade paper/paper towel used as liner for food container. White paper towel used to line Vegetable tray, employee removed paper towel
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored over cut carrots in flip top cooler, manager properly stored eggs Raw beef stored over shrimp, manager properly stored food items
[41-10-4] Toxic substance/chemical improperly stored. Blue windex spray bottle in sushi prep area on counter, manager moved windex
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board on cooks line Stained small Yellow cutting board
[31B-05-4] Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser at entrance to kitchen

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold like substance on interior of ice machine
[14-01-5] Bowl or other container with no handle used to dispense food. Clear bowl used to scoop msg, manager removed bowl
[14-05-4] Cardboard used to line food-contact shelves. Card board used to line shelves in in white freezer
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust in ceiling in kitchen area
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cut marks on long white cutting board on cooks line
[12B-09-5] Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee chewing gum while preparing soups and salads
[13-03-4] Employee with no hair restraint while engaging in food preparation. Employee preparing sushi in Sushi bar area, employee put on a white hat during inspection
[08B-38-4] Food stored on floor. Open oil container stored on floor at end of cooks line
[10-20-4] In-use tongs stored on equipment door handle between uses. Green tongs stored on grill exhaust system
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave is coiled with food debris, employee cleaned microwave
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of coolers in kitchen area are soiled, fan covers in the walk in cooler are soiled
[02D-01-5] Working containers of food removed from original container not identified by common name. Unlabeled container with a white powdery substance, employee labeled container MSG
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cut vegetables in the clear door cooler, raw shell eggs stored over vegetables. Employee properly stored food items
[31A-11-4] Handwash sink used for purposes other than handwashing. Margarine stored in hand wash sink at end of cooks line, several bowls stored in hand sink in sushi area, employee removed items from hand sink

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance on interior of ice machine
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl used to scoop Cooked rice
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling in kitchen area
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on Wok station table, employee discarded beverage
[08B-38-4] Food stored on floor. Buckets of sauce stored on floor under wok station
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Food debris on interior of microwave
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Debris on White freezer gasket
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Pan of frozen fish thawing at room temperature in sushi prep area, manager put fish back into cooler
[08A-24-5] Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. Raw shell eggs stored over uncooked salmon and scallops and cut onions, manager properly stored food items
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (49F - Cold Holding); cooked noodles (50F - Cold Holding) food items were placed on counter where hibachi carts stock for service. Suggested to manager to add these two food items to her time as public health control paper work. Manager added to time Control
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chemical test strips are not working to test chlorine dish machine. Test strips appear to be wet