OPEN SUSHI RESTAURANT

Name: OPEN SUSHI RESTAURANT
Address: 9930 OLD BAYMEADOWS RD, JACKSONVILLE, FL, 32256, US
Rating: 73.2

9930 OLD BAYMEADOWS RD, JACKSONVILLE, FL 32256

License #2614936

🍱 Japanese/Sushi ℹ️

73.2 Grade C / 100

Mixed Health Record

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Latest inspection

February 11, 2026 · 13 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

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Minor

Usually lower-risk context.

Quick take

OPEN SUSHI RESTAURANT in JACKSONVILLE currently holds an InspectFL Health Score of 73.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on February 11, 2026. Across those visits, inspectors documented 54 total violations — 17 critical, 12 major, 25 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 23, 2025

The latest inspection on February 11, 2026 shows 13 observation rows: 4 critical, 2 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

71%

Inspector notes

Coverage note

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OPEN SUSHI RESTAURANT has some meaningful issues on record. Would you still eat here?

C 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: Warning Issued
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard lining shelving in various places in the kitchen. Also, front sushi bar low boy with tape used to repair interior left side door. Also, ice accumulation in sushi bar reach in freezer.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. One package of tuna thawed in walk in cooler with instructions to remove from packaging still in sealed Rop.
[35A-03-4] Dead roaches on premises. Observed two dead roaches on floor under sushi bar hand wash sink closest to kitchen. Person in charge discarded.
[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 phone stored on prep table. Employee jacket and bag stored on food packages in back kitchen. Person in charge began removing.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs hanging from oven door. Person in charge removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Underside of shelf and fire suppression piping at cooktop with heavy grease accumulation. Dish racks with debris buildup. Exterior of microwave, eel oven handles with debris accumulation.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep line in kitchen. Person in charge began setting up sanitizer bucket.
[41-07-4] Container of medicine improperly stored. Employee medicine stored in container over food to be served to customers. Person in charge moved to appropriate location.
[08B-56-4] Food stored in ice used for drinks. Observed container of cut lemons stored in drink ice at bar area. Person in charge removed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In sushi cooler raw sushi fish stored over seaweed salad. In makeline reach in cooler pre rolled sushi with raw fish stored over cut zucchini. In walk in cooler raw tuna stored on bucket of sauce. Person in charge began moving to appropriate location.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. One package of tuna thawed in walk in cooler with instructions to remove from packaging still in sealed Rop.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in clean dish storage in kitchen with staining, debris buildup. Interior of eel oven at sushi bar with debris buildup.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Missing disclosure on menu items on special board that contain raw fish. Also missing disclosure on menu under sashimi C9 Smoked Salmon. Person in charge added to special board, began changing menu during inspection.

Disposition: Met Inspection Standards
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. One package of tuna thawed in walk in cooler with instructions to remove from packaging with no oxygen introduced.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish racks with debris buildup. Sushi reach in cooler with debris buildup on handles.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water at triple sink. Person in charge turned on water.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Rice wrapped in plastic in deep bowl in walk in cooler at 44-52F. Person in charge states is cooling overnight.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler observed raw shrimp and raw chicken wrapped, in same container. Person in charge separated. Also, observed raw salmon stored over ready to eat items. Person in charge rearranged.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. One package of tuna thawed in walk in cooler with instructions to remove from packaging with no oxygen introduced. One shell egg in walk in cooler with cracked shell. Person in charge discarded.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice wrapped in plastic in deep bowl in walk in cooler at 44-52F. Person in charge states is cooling overnight.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser at back cook line by triple sink not functional. Person in charge provided bottle of soap.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle of red chemical, person in charge states is degreaser unlabeled. Person in charge labeled appropriately.

Disposition: Warning Issued
[14-05-4] Cardboard used to line food-contact shelves. Cardboard lining shelves in kitchen.
[35A-03-4] Dead roaches on premises. Observed one dead roach stuck in grease on floor under cook line.
[36-73-4] Floor soiled/has accumulation of debris. Floors under cook line, wall at cook line with heavy grease buildup. Food debris buildup under equipment.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Heavy grease buildup under broiler, on shelf to right of cook line. Hood filter with grease buildup. Exterior handle of eel cooker with debris builudp.
[08B-12-5] Stored food not covered. Salmon uncovered in walk in cooler.
[41-07-4] Container of medicine improperly stored. Container of medicine stored on shelf above fliptop make line. Person in charge removed.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle item that dropped onto ground, then handle food product with no hand wash. Same employee handled dirty dishes, then clean dishes and food without hand wash. Person in charge spoke to employee who washed hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over fish cake in reach in cooler. Raw salmon stored over ready to eat sauce in walk in cooler. Person in charge began rearranging.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In fliptop in kitchen noodles, chicken, shrimp, rice, tofu at 47-49F. Person in charge states has had unit one for prep. Ambient temperature of unit at 47F. Person in charge moved time/temperature control for safety items to walk in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board with debris buildup. Interior of eel oven with debris buildup. Interior of broiler with debris buildup.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee utilize hand wash sink at sushi line to wet and wring out towel.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water handle not functional at kitchen hand wash sink, front sushi hand wash sink.

Disposition: Met Inspection Standards
[14-45-4] Cardboard used to line nonfood-contact shelves. Observed soiled cardboard lining multiple shelves in kitchen.
[36-73-4] Floor soiled/has accumulation of debris. Floors in kitchen especially under equipment and in hard to reach areas with debris buildup.
[08B-38-4] Food stored on floor. Observed several food items in buckets stored on floor in walk in cooler. Person in charge began raising.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooktop and bottom of broiler with fire suppression system with heavy grease buildup. Grease buildup on shelf to right of broiler. Handles to high contact areas such as eel oven, exterior of walk in cooler with caked food debris buildup. Exterior of seasoning containers in kitchen with debris buildup. Hood filters with grease buildup. Mold like substance on side of door of walk in cooler observed.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths in use at sushi prep station and at cook line in kitchen.
[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. Observed employee in kitchen plating cooked tempura vegetables and shrimp onto guest plate with bare hands. Person in charge spoke to employee.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken and raw beef wrapped but stored in same container in walk in cooler. Person in charge will cook both items to 165F. Also, in walk in cooler observed raw salmon stored on container of ready to eat sauce. Also, in walk in freezer raw shrimp no longer commercially packaged stored over opened bag of ice.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Nozzles at soda dispenser with debris buildup.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Special board has menu item which contains raw fish, not indicated as raw. Also, several menu items with cold smoked salmon not indicated as raw on menu. Person in charge fixed during inspection, began fixing menu.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser not sushi bar not working, person in charge provided more soap.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water faucet not functional at front hand wash sink closest to cash register.

Disposition: Warning Issued
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Personal items stored on shelving above prep areas in kitchen. Person in charge removed.
[36-73-4] Floor soiled/has accumulation of debris. Grease buildup on floors around fryers in kitchen.
[08B-38-4] Food stored on floor. Observed multiple cases of food stored on floor in walk in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelving to right of cookline with heavy grease buildup. Dishmachine well with debris buildup. Dishmachine racks with debris buildup. Exterior doors of reach in cooler at sushi line with debris buildup. Also debris buildup on exterior of unit where door meets exterior.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Observed employee peeling cucumbers with stickers still on produce, spoke to employee during inspection.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed raw salmon stored over carrots in walk in cooler. Person in charge moved to appropriate location.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee drop cucumber on the ground, pick up cucumber with gloved hands, then wash hands with gloves on at hand wash sink. Spoke to employee who removed gloves and washed hands.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed employee drop mostly peeled cucumber on the ground while peeling, then pick up cucumber and continue peeling, attempt to wash off in hand wash sink. Had employee discard.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Several sushi rolls contain cold smoked salmon and fish eggs with no disclosure.