SUSHI BEAR & GRILL

Name: SUSHI BEAR & GRILL
Address: 4530 ST JOHNS AVE #9, JACKSONVILLE, FL, 32210, US
Rating: 76

4530 ST JOHNS AVE #9, JACKSONVILLE, FL 32210

License #2615101

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

76 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SUSHI BEAR & GRILL in JACKSONVILLE currently holds an InspectFL Health Score of 76 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on January 23, 2026. Across those visits, DBPR recorded 69 total findings; InspectFL has detailed violation rows for 50 of them so far.

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

July 25, 2025

The latest inspection on January 23, 2026 shows 8 observation rows: 2 critical, 1 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

80%

Inspector notes

Coverage note

Inspector notes linked where available

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.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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: Administrative complaint recommended
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; grease build up on hood filters. Soiled door handle on walk-in cooler door.
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed multiple sauce bowls stored directly under paper towels at hand wash sink on server line. Inspector had to actively move bowls to prevent dripping water on to bowls reaching for paper towels.
[08B-12-5] Stored food not covered. Observed raw chicken and raw squid in containers with no lids in walk-in freezer. Person in charge placed lids on containers.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives stored between reach in coolers on cook line. Person in charge removed both knives.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed multiple ready to eat food items on sushi line with no date markings when opened or prepared.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed multiple frozen food items stored in plastic to-go bags in walk-in freezer.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp being thawed at room temperature next to three compartment sink closest to rear exit. Person in charge put shrimp under running water.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed 1 employee with gloves on leave through rear exit and return a few minutes later then engage in food preparation without changing gloves and washing hands. Inspector educated employee proper handwashing procedures.

Disposition: Inspection Completed - No Further Action
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed containers of fried shrimp tempura and fried sushi rolls held on time as a public health control from night prior not discarded at end of timeframe and stored over night in reach in cooler on cook line.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable stored on shelf across from walk-in cooler.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed grease build up on ceiling tiles throughout kitchen area.
[41-10-4] Toxic substance/chemical improperly stored. Observed insect and roach repellent and bait stored over clean containers at end of dish machine. Person in charge removed repellent and bait and placed on chemical shelf.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; grease build up on hood filters above cook line. Soiled gaskets on walk-in cooler and walk-in freezer doors.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed squeeze bottle of oil with no label stored on shelf above flip top cooler closest to walk-in cooler.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw lobster stored over ready to eat krab sticks stored in walk-in freezer. Not all items in commercial packaging. Person in charge rearranged food items to proper storage levels.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 wet wiping cloths stored on cutting boards and not in sanitizing solution in between uses behind sushi bar.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean salad bowls stored under paper towels at hand wash sink in server station. Bowls were exposed to dripping hands when reaching for paper towels. Person in charge moved bowls away from paper towels.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed; employee wearing gloves leave through rear exit then return a few minutes later and engage in food preparation without changing gloves. Employee on cook line had hands in pockets while wearing gloves and then engage in food preparation without changing gloves and washing hands. Inspector educated person in charge proper handwashing procedures.
[03F-04-5] Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed containers of fried shrimp tempura and fried sushi rolls held on time as a public health control from night prior not discarded at end of timeframe and stored over night in reach in cooler on cook line.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored above three compartment sink.

Disposition: Warning Issued
[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. Observed raw tuna thawed in its unopened original commercial packaging in walk-in cooler. Package indicates to removed from package before thawing.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between reach in coolers on cook line. Employee removed knife.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed multiple employees engaging in food preparation while wearing watches.
[08B-12-5] Stored food not covered. Observed large bowl of ready to eat krab sticks in walk-in freezer with no protective covering.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled knife stored on clean knife rack next to walk-in cooler. Person in charge placed knife in dish area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled door frames of all reach in cooler doors. Soiled hood filters above wok station. Soiled fan guards in walk-in cooler.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee rinse off sauce ramekins in hand wash sink by server station. Inspector educated employee specifics of hand wash sink.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed ceramic bowl used to scoop food items in flip top cooler across from fryer station.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed multiple food items in walk-in cooler with temperatures of 51-56F. Person in charge stated they were aware walk-in cooler was not functioning properly and had placed food items in walk-in freezer day prior. Items were removed from walk-in freezer previous night. Ambient temperature of walk-in cooler was 56F. Raw chicken, cream cheese, cooked noodles (51-55F - Cold Holding); Ambient shell eggs (56F - Cold Holding)
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 3 employees hired more than 60 days prior with no proof of state approved employee training.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed multiple cutting boards with grooves and no longer smooth and easily cleanable throughout kitchen area.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed multiple wet wiping cloths stored on cutting board on cook line and not placed in sanitizing solution between uses.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed 1 employee engaging in food preparation with no hair restraint.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed no certified food manager on site at beginning of inspection. Certified food manager (operator) arrived from day off half-way through inspection.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw fish items being thawed in standing water in three compartment sink.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple opened employee beverages stored on prep shelves above flip top coolers and on wire rack with dry food items near walk-in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish items stored over ready to eat lettuce in walk-in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed multiple food items in walk-in cooler with temperatures of 51-56F. Person in charge stated they were aware walk-in cooler was not functioning properly and had placed food items in walk-in freezer day prior. Items were removed from walk-in freezer previous night. Ambient temperature of walk-in cooler was 56F. Raw chicken, cream cheese, cooked noodles (51-55F - Cold Holding); Ambient shell eggs (56F - Cold Holding)
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed torn and soiled tin foil lining top and outside of rice cooker near walk-in cooler.
[14-12-4] Utensils in poor condition. Observed knife with chipped tip hanging from knife rack next to walk-in cooler.
[01B-36-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Observed multiple containers of cooked noodles with temperatures of 74-81F in walk-in cooler. Person in charge stated noodles were cooked more than 2 hours prior. Cooked noodles (74-81F - Cooling)
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed multiple dead flying insects in flying insects hanging in flying insect traps throughout kitchen.
[35A-02-7] Live, small flying insects found Observed; 4 flying insects in kitchen around cook line. 2 flying insects in sushi bar.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date markings indicating date of preparation for any sushi item behind sushi bar held more than 24 hours.

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