OISHII SUSHI HIBACHI & CURRY

Name: OISHII SUSHI HIBACHI & CURRY
Address: 4375 SOUTHSIDE BLVD STE 4, JACKSONVILLE, FL, 32216, US
Rating: 68

4375 SOUTHSIDE BLVD STE 4, JACKSONVILLE, FL 32216

License #2614819

🍱 Japanese/Sushi ℹ️

68 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

March 3, 2026 · 13 findings · 1 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

OISHII SUSHI HIBACHI & CURRY in JACKSONVILLE currently holds an InspectFL Health Score of 68 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 March 3, 2026. Across those visits, inspectors documented 59 total violations — 7 critical, 12 major, 40 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

March 5, 2024

The latest inspection on March 3, 2026 shows 13 observation rows: 1 critical, 4 major, and 8 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

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.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

OISHII SUSHI HIBACHI & CURRY has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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
[08B-38-4] Food stored on floor. Case of raw chicken stored on floor in walk in cooler
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl stored inside rice and sugar containers in dry storage area
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Two CO2 tanks stored next to hand wash sink not secured
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tile near vent on cook line with stain and dust build up
[14-11-5] Equipment in poor repair. Walk in cooler and reach in freezer with torn gaskets
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored in between prep table and make table on cook line
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan cover in walk in cooler with dust debris. Exterior fryer with grease build up Multiple reach in coolers with soiled gaskets Hood filters with grease build up
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer soiled
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White rice (81-84F - Hot Holding)m stored in warmer approximately 2hr ago but unit was turned off. Employee reheated to 172F.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in three compartment sink
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at wait station and ware washing hand wash sink. Manager provided paper towel at wait station
[11-26-1] 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. One employee hired with no proof of written agreement
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Employee J. Yang with expired certificate on 1-10-25

Disposition: Met Inspection Standards
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink next to war washing area
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Under handle of reach in coolers soiled
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Two CO2 tanks stored next to back kitchen hand wash sink unsecured
[14-11-5] Equipment in poor repair. Multiple reach in coolers with torn gaskets
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. In use cut jug stored on top of rice cooker in back kitchen
[10-08-5] Ice scoop handle in contact with ice. Stored inside ice bin at wait station area. Moved by manager.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle stored touching rice inside rice bin container on back storage shelf
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fan cover in walk in cooler soiled with encrusted debris
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves with food debris build up
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop in back kitchen area not hung
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Stored on floor near wait station area
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed cook employee crack raw shell eggs and then handling to go containers without washing hands. Reviewed with and showed how to properly wash hands due to language barrier. Employee wash hands
[14-31-5] Nonfood-grade bags used in direct contact with food. Green scallion produce stored in direct contact inside non-food grade bag in walk in cooler
[41-10-4] Toxic substance/chemical improperly stored. Can of butane and bottle of chemical moisturizer gel stored on shelf over dry food storage in back kitchen area

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl stored in sugar and rice containers
[14-11-5] Equipment in poor repair. Walk in cooler with torn gasket
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Double door upright reach in freezer next to mop sink with right door inside insulation exposed
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler mats on shelf soiled with food debris
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Maintenance tools stored on top of sugar bin on shelf in back kitchen area
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs - ambient temperature (70F - Cold Holding); stored in flip top make table reach in cooler on cook line. Stored in pan over night with no additional prep as per manager. Unit has a bad compressor and not working as per manager and waiting to be repaired. Stop sale issued. Manager discarded
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw shell eggs - ambient temperature (70F - Cold Holding); stored in flip top make table reach in cooler on cook line. Stored in pan over night with no additional prep as per manager. Unit has a bad compressor and not working as per manager and waiting to be repaired. Stop sale issued. Manager discarded Cut cabbage (67F - Cooling), stored in flip top make table reach in cooler on cook line. Was prep yesterday and stored in pan over night with no additional prep as per manager. Unit has a bad compressor and not working as per manager and waiting to be repaired. Stop sale issued. Manager discarded
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut cabbage (67F - Cooling), stored in flip top make table reach in cooler on cook line. Was prep yesterday and stored in pan over night with no additional prep as per manager. Unit has a bad compressor and not working as per manager and waiting to be repaired. Stop sale issued. Manager discarded
[52-03-4] Establishment advertised crab on menu/menu board but served imitation crab. Operator has a Christmas special on the online menu that is valid til 12-31-23 for this specific location with address posted which includes crab rangoon and crab don but operator is serving krab rangoon and krab don instead. Operator was not aware of mistake. All other in house menu is correct
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink at far end of cook line with pans stored inside. Employee removed
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Online menu does not show or indicate raw foods and no consumer advisory as well. Provided technical assistance
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At hand wash sink next to ware washing area