🪰1,188,817 violations tracked across 67 Florida counties

SHIBUYA SUSHI

9651 CROSSHILL BLVD #102, JACKSONVILLE, FL 32222

License #2614219

🍱 Japanese/Sushi ℹ️
47 Grade F / 100

Failing Health Score

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Latest inspection
August 6, 2026 · 32 findings · 7 critical
Complaint Full
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Critical
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Major
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Minor
Usually lower-risk context.
Record snapshot

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Inspections on file
1
Clean inspections
0
Callback visits
0
Latest clean pass
None on file yet

The latest inspection on August 6, 2026 shows 32 observation rows: 7 critical, 7 major, and 18 minor.

Official record

DBPR source + data confidence

Official source: DBPR
Inspection coverage
100%
Inspector notes
32
Coverage note
Inspector notes linked where available

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SHIBUYA SUSHI has a rough inspection history. Would you risk it?

F record

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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: Administrative complaint recommended
  • [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked tapioca at 78F at front counter. Operator states made at 12:40 and will now hold tapioca on time controls and add to current written procedures.
  • [03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Eel held in toaster oven with no heat applied at 102F. Per employee, eel prepared 10 minutes earlier. Eel moved to reach-in cooler.
  • [08B-38-4] Food stored on floor. Buckets of mayonnaise stored on the floor by the bag in box sodas. Bag of sugar stored on the floor at dry storage rack. Bucket of ginger on the floor by walk-in cooler.
  • [13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing sushi with a watch on the wrist.
  • [14-01-5] Bowl or other container with no handle used to dispense food. Bowl used as scoop in bin of rice and salt. Operator removed the bowls.
  • [14-11-5] Equipment in poor repair. Torn gasket on salad reach-in cooler.
  • [14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelving has rust.
  • [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on cutting board in sushi area.
  • [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk-in cooler and walk-in freezer gaskets are soiled. Gasket on sushi reach-in cooler is soiled.
  • [29-08-4] Plumbing system in disrepair. Plumbing is disconnected at the handwash sink in the dish room.
  • [31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at dish room handwash sink.
  • [31B-03-4] No soap provided at handwash sink. No soap at dish room handwash sink.
  • [36-73-4] Floor/walk/ceiling/vent soiled/has accumulation of debris. Floor under kitchen equipment and in walk-in freezer is soiled. Two vents in kitchen with dust.
  • [51-13-4] No Heimlich maneuver/choking sign posted. No choking poster. Provided DBPR HR 5030-105.
  • [12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in three compartment sink.
  • [22-16-4] Reach-in/walk-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler shelving has white mold-like substance.
  • [22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed rice pot with soap and rinsed the pot. No sanitizer applied. Employee set up sanitizer and sanitized rice pot.
  • [31A-11-4] Handwash sink used for purposes other than handwashing. Dishroom handwash sink has dirty spoons and utensils in the sink. Employee removed the items.
  • [01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Nine packages of completely vacuum sealed and thawed tuna in sushi area.
  • [01C-02-4] Establishment not maintaining clam/mussel/oyster tags for 90 days. Establishment not maintaining 90 days of tags. Also, one tag does not have last day served marked.
  • [08B-52-4] Food stored under dripping water line. Walk-in freezer fan is dripping water onto cases of fish.
  • [06-09-2] 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. See stop sale. Nine packages of completely vacuum sealed and thawed tuna in sushi area.
  • [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Tray of cut raw beef stored over butter in flip top reach in cooler in kitchen. Also, trays of raw beef stored over fries in the walk-in freezer.
  • [12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee touch raw fish then handle clean utensils and pans without washing hands first. Operator coached employee and employee washed hands.
  • [36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Multiple ceiling tiles in service station shows signs of water damage.
  • [12B-09-5] Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Cook in kitchen chewing gum. Operator spoke with employee and employee disposed of gum.
  • [53B-15-4] Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee washing dishes did not have knowledge of three compartment sink procedures and sanitizing of dishware. Inspector coached employee to set up of three compartment sink.
  • [12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Also, two cooks in kitchen drinking from open beverages.
  • [51-11-4] Carbon dioxide/helium tanks not adequately secured. Multiple unsecured tanks by bag in box soda rack.
  • [12A-20-4] Employee washed hands with no soap. Cook did not use soap to wash hands. Operator coached employee and employee used soap.
  • [24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed dishwasher take wet plastic cups from the dishmachine and stack them on the clean rack without air drying first.
  • [53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Only server/front of the house certificates available. No proof of food handler training for any kitchen or sushi staff. Per operator, missing six proof of training and all have been employed over 60 days.
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