PHILIP SUSHI

Name: PHILIP SUSHI
Address: 9475 PHILIPS HWY STE 20, JACKSONVILLE, FL, 32256, US
Rating: 82.1

9475 PHILIPS HWY STE 20, JACKSONVILLE, FL 32256

License #2614386

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

82.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

PHILIP SUSHI in JACKSONVILLE currently holds an InspectFL Health Score of 82.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on April 9, 2026. Across those visits, inspectors documented 14 total violations — 6 critical, 6 major, 2 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

Read latest inspection ↓ Open 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

October 8, 2025

The latest inspection on April 9, 2026 included 3 critical violations, 3 major, and 0 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*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: Inspection Completed - No Further Action
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fried onions made in house at 74F stored at room temperature overnight.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed container stored in hand wash sink at server area. Observed person in charge filled complete with water at sushi hand wash sink. Person in charge removed container.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Fried sushi rolls and tempura held on time, not indicated on time paperwork. Person in charge added during inspection.
[14-31-5] Nonfood-grade bags used in direct contact with food. To go bag stored in direct contact with squid in reach in freezer. Person in charge removed and began wrapping in plastic. Also, tuna wrapped in non food grade paper towel.
[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. One employee with training expired 3.1.26.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed tray of raw pork stored on top of case of bean sprouts in walk in cooler. At sushi bar, raw fish stored over prepped avocado, wasabi. At reach in freezer no longer commercially packaged pork raw stored over raw fish to be served under cooked. Person in charge began rearranging.

Community reaction

What do locals think?

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

Community pulse