SUSHI BURRITO EXPRESS

Name: SUSHI BURRITO EXPRESS
Address: 10300 SOUTHSIDE BLVD UNIT 306, JACKSONVILLE, FL, 32256, US
Rating: 56.1

10300 SOUTHSIDE BLVD UNIT 306, JACKSONVILLE, FL 32256

License #2610614

🍱 Japanese/Sushi ℹ️

56.1 Grade F / 100

Failing Health Score

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Latest inspection

January 29, 2026 · 8 findings · 1 critical

Routine - Food

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Highest-priority rows.

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Minor

Usually lower-risk context.

Quick take

SUSHI BURRITO EXPRESS in JACKSONVILLE currently holds an InspectFL Health Score of 56.1 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 January 29, 2026. Across those visits, inspectors documented 86 total violations — 20 critical, 13 major, 53 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

February 13, 2024

The latest inspection on January 29, 2026 shows 8 observation rows: 1 critical, 1 major, and 6 minor.

Official recordInspection data quality

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Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

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

F 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: Met Inspection Standards
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Accumulation of dead insects in light trap in back kitchen near mop sink.
[14-01-5] Bowl or other container with no handle used to dispense food. Brown sugar unlabeled in cabinet at boba station. Person in charge labeled appropriately.
[14-71-4] Duct tape used to repair nonfood-contact surface. Tape used to secure gasket in triple door reach in freezer in kitchen.
[36-73-4] Floors walls, and/or ceilings soiled/has accumulation of debris. Floors and wall at right side of cook line with grease accumulation. Floors along walls in back kitchen with debris buildup.
[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 of scoop touching tempura, brown sugar. Person in charge removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods with grease accumulation. Table surface under rice cooker in back kitchen with old food debris buildup.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Seaweed salad moved from walk in cooler to make line per person in charge at 46F. Person in charge moved to reach in cooler to cool.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board stored in back kitchen with staining.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine with mold like substance buildup.
[14-05-4] Cardboard used to line food-contact shelves. Soiled cardboard used to line shelves in kitchen and at front line.
[14-71-4] Duct tape used to repair nonfood-contact surface. Tape used to repair front hand wash sink.
[36-73-4] Floor soiled/has accumulation of debris. Heavy debris buildup under shelving, equipment on floor, especially by cook line. Ceiling tiles siding over walk in cooler. Vent at front line left corner soiled. Hole in wall observed around piping and vent in back kitchen on wall at far right end of triple sink.
[33-29-4] Grease receptacle lid open, broken, or missing. Shared grease receptacle lid open.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops stored in water at 80F, person in charge replaced with 140F water.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of fryers soiled with grease buildup. Exterior of rice cookers with grease buildup. Hood filters with grease buildup. Exterior of bulk dry good containers with debris buildup. Doors to three door reach in freezer with debris buildup. Interior of back hand wash sink by triple sink with mold like substance buildup.
[29-08-4] Plumbing system in disrepair. Prep sink not connected via piping underneath. Also, drain cover missing at mop sink.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloths (3) observed on sushi line not stored in sanitizer. Sanitizer bucket not set up. Person in charge set up to 100ppm, added towels.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash dishes with soap, rinse with no sanitizing step. Person in charge spoke to employee, made aware. Will rewash dishes with sanitizing step.
[41-24-4] Pesticide-emitting strip present in food prep area. Observed pesticide emitting strip in back area near triple sink.Person in charge discarded.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw fish stored over ready to eat products. Person in charge began rearranging.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tuna in reach in cooler stored above fill line at 50F. Eel sauce stored in bottle above fill line at 57F. Person in charge removed excess and placed in reach in cooler holding temperature.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Boba, fried sushi rolls, rangoons held on time for 4 hours made at 2pm per person in charge with no time mark. Person in charge marked appropriately.
[53B-11-4] Records/documents for required employee training appear to be falsified. Several employee training certificates appear to be written over, date changed.

Disposition: Met Inspection Standards
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Doors to microwave, reach in freezer with debris buildup. Side of fryers, cooktop, hood filters with grease buildup. Fans in back kitchen with dust buildup.
[14-45-4] Cardboard used to line nonfood-contact shelves. Cardboard used to line cook cart, storage shelves in back kitchen.
[36-36-4] Ceiling tile missing. Ceiling tiles missing in kitchen. Also, heavy grease buildup on floor at cook line, along walls, under equipment in kitchen.
[14-71-4] Duct tape used to repair nonfood-contact surface. Tape observed around faucet on counter at front line.
[14-11-5] Equipment in poor repair. Knife on knife strip with cracked end, missing point.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Boba stored uncovered under soap dispenser at front line. Boba removed from area.
[33-29-4] Grease receptacle lid open, broken, or missing. Shared grease receptacle lid open during inspection.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water at 77F.
[16-48-4] Old food stuck to clean dishware/utensils. Old food debris buildup on peeler, knife in clean dish area.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Standing water at prep sink in kitchen.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths not stored in sanitizer at sushi line. Person in charge moved to sanitizer bucket.
[41-24-4] Pesticide-emitting strip present in food prep area. Observed bar pro flying insect strip hanging in back kitchen near mop and triple sink area.
[08A-04-5] Raw animal food stored over or with unwashed produce. In walk in cooler raw salmon stored over cases of cucumbers. Person in charge moved to appropriate location.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Boba, sushi rice, fried sushi, shrimp held on time with no time mark. Person in charge marked during inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at front line with debris buildup. Mold like substance observed on left side of interior of ice machine around piping.
[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 expired training.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance buildup in ice machine around water intake. Also, soda nozzles with debris buildup. Also, cutting boards with staining.
[14-05-4] Cardboard used to line food-contact shelves. Observed cardboard used to line shelves, several with debris buildup.
[14-71-4] Duct tape used to repair nonfood-contact surface. Observed tape used to repair front hand wash sink.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee eating at back food prep table in kitchen.
[14-11-5] Equipment in poor repair. Observed several pans melted in clean dishware area. Also, shelves in walk in cooler rusted.
[36-73-4] Floors walls, and/or ceilings soiled/has accumulation of debris. Observed debris buildup at wall and floor by triple sink.
[16-48-4] Old food stuck to clean dishware/utensils. Observed food debris buildup on clean sheet pans in kitchen.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed leak under back hand wash sink when in use.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed to go bags in direct contact with dumplings in reach in freezer.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired 6.1.24.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw fish stored over prepped and unwashed vegetables. Person in charge began rearranging.
[01D-02-4] Failure to maintain freezing records on nonexempt fish for 90 days. Person in charge only able to provide invoices for sushi fish for 1 month.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds boba, sushi rice, fried sushi rolls and chicken on time. Items are time marked, but person in charge unable to provide time paperwork. Emailed to operator during inspection.
[31B-06-4] Soap dispenser at handwash sink not working/unable to dispense soap. Soap dispenser at front counter not dispensing. Person in charge fixed during inspection.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Door and wall of interior of ice machine with debris buildup. Also, in use ice scoop with mold like substance observed. Person in charge removed to clean.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Exterior of reach in freezers in back of kitchen with debris buildup.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. CO2 tanks unsecured in back kitchen by bag in box soda.
[14-05-4] Cardboard used to line food-contact shelves. Soiled cardboard lining shelves at cookline and in back of kitchen.
[35A-03-4] Dead roaches on premises. Observed one dead roach in back hand wash sink.
[14-71-4] Duct tape used to repair nonfood-contact surface. Observed duct tape around faucet at front hand wash sink and on counter by hand wash sink. Also, observed tape on cups used to make boba drinks.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed half eaten pastry on shelf below sushi make line.
[36-73-4] Floor soiled/has accumulation of debris. Floors in kitchen under shelving, especially around ice maker with debris buildup.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops for rice and tongs in water at 64F. Person in charge removed water.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop stored on floor in back kitchen by mop sink.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed three wet wiping cloths in use at sushi make line out of sanitizer. Person in charge moved to sanitizer bucket during inspection.
[02D-01-5] Working containers of food removed from original container not identified by common name. Flours in back kitchen in working containers unlabeled. Person in charge labeled.
[41-07-4] Container of medicine improperly stored. Rubbing alcohol stored on shelf above ice machine. Moved to appropriate location.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handle sanitizer wipe to wipe down cutting board, then switch tasks to work with clean single service items without hand wash. Spoke to employee during inspection.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed two flying insects in back kitchen around triple sink.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed to go bags in direct contact with rangoons in reach in freezer.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cooked rangoons in reach in cooler. Person in charge moved to appropriate location.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Boba at front line on counter at 63F. Sushi rice at 99F. Person in charge states is held on time. No time mark on item or paperwork able to be provided during inspection. Emailed to operator. Person in charge time marked during inspection.
[41-18-4] Warewashing sanitizing solution exceeding the maximum concentration allowed. Person in charge set up sanitizer bucket chlorine at 200+ppm, rebleaching strip. Person in charge remade to 100ppm.
[52-03-4] Establishment advertised crab on menu/menu board but served imitation crab. Establishment has "Crab Rangoon" on menu under appetizer section, when person in charge asked about item, states utilizes imitation crab. All other imitation items on menu identified with Krab.
[02B-04-5] Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Missing disclosure from menu items containing raw fish eggs. Kamikaze Salmon Burrito, Rock and Roll Burrito.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing paper-towels from front hand wash sink. Also, soap dispenser not working correctly.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Person in charge unable to provide proof of training due to employee training expired 10.2023.