SUSHI HOUSE

Name: SUSHI HOUSE
Address: 463797 STATE RD 200 UNIT 5, YULEE, FL, 32097, US
Rating: 56

463797 STATE RD 200 UNIT 5, YULEE, FL 32097

License #5501002

🍱 Japanese/Sushi ℹ️

56 Grade F / 100

Failing Health Score

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Latest inspection

May 20, 2026 · 12 findings · 1 critical

Routine - Food

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Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SUSHI HOUSE in YULEE currently holds an InspectFL Health Score of 56 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on May 20, 2026. Across those visits, inspectors documented 66 total violations — 10 critical, 14 major, 42 minor.

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The latest inspection on May 20, 2026 shows 12 observation rows: 1 critical, 2 major, and 9 minor.

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

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SUSHI HOUSE 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
[14-01-5] Bowl or other container with no handle used to dispense food. At sushi bar in container of crispy topping, to go bowl used as scoop. Operator removed bowl.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open drink cup on top of flip top reach in cooler on cook line. Operator discarded drink cup.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee music speaker and iPod on top of flip top reach in cooler on cook line. Operator removed items.
[14-11-5] Equipment in poor repair. Gaskets on reach in cooler on cook line torn.
[36-73-4] Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under cook line soiled with black residue build up. Also, wall behind cook line soiled with grease build up.
[08B-38-4] Food stored on floor. In kitchen near walk-in cooler, container of sushi ginger on floor. Operator stated truck was delivered this morning and product was put up yet. Operator moved ginger to shelf.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At sushi bar, rice scoop stored in standing water with temperature at 74F. Operator dumped out water.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. On back table next to back door, bags of power tools stored next to bags of rice. Operator moved all tool bags to floor.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer buckets at server station and in kitchen near 3 compartment sink, Sanitizer Bucket (Chlorine 10ppm). Operator added bleach to both sanitizer buckets and rechecked at 100ppm.
[14-31-5] Nonfood-grade bags used in direct contact with food. In reach in freezer, multiple bags of ice in plastic thank you bags. Operator stated they store extra bags of ice for busy times but will put in different bags.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of nozzle on hot tea machine in kitchen soiled with brown residue.
[41-17-4] Spray bottle containing toxic substance not labeled. In spray bottle hanging on side of sanitizer bucket in server station, yellow liquid not labeled. Operator labeled bottle. Also, in gallon size container under 3 compartment sink green liquid not labeled. Operator labeled soap.

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 soiled with black mold-like substance.
[14-01-5] Bowl or other container with no handle used to dispense food. At sushi bar, in container of vinegar and crispy topping to go bowls used as scoops.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Exterior back door in kitchen has light coming through on bottom.
[36-73-4] Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under cook line soiled with food debris and black residue. Also, wall behind cook line soiled with grease.
[08B-38-4] Food stored on floor. In kitchen near walk-in cooler, container of fry oil on floor. Also, at sushi bar, container of vinegar and crispy toppings stored on floor. Operator had employees bring them off the floor.
[51-18-6] No copy of latest inspection report available. Operator unable to locate last inspection in her emails.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets in establishment soiled with food debris/in disrepair.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. On back storage shelf, multiple bags of power tools stored next to equipment and box of mirin style cooking seasoning sauce. Operator moved all power tools to floor.
[08B-54-4] Uncovered food stored near sink exposed to splash. Ice bin next to handwash sink in kitchen left open and exposed to potential splash. Operator sent lid.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, unwashed mushrooms stored on shelf above bins of ready to eat cut vegetables. Operator had employee switch items.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on top of reach in freezer in kitchen between uses. Operator put cloth back into sanitizer bucket.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. At sushi bar and server station, Sanitizer Bucket (Chlorine 0ppm) p. Operator added bleach to water and rechecked at 100ppm.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer bucket in kitchen near 3 compartment sink stored on floor. Operator moved to counter.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler on cook line, container of raw shrimp stored on top of uncovered container of ready to eat krab meat. Operator moved krab meat to top shelf. Also, in stand up reach in freezer raw chicken wrapped in plastic wrap stored over ready to eat pork and vegetable dumplings. Operator had employees bring begin to rearrange freezer.
[41-10-4] Toxic substance/chemical improperly stored. Near walk-in cooler, multiple 5 gallon containers of cleaner (laundry power and dish raise aid) stored next to containers of soy sauce. Operator stated they got them on truck this morning and had not been able to move them. Operator had employees move chemical containers under dish machine.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of nozzles for tea machine in kitchen next to 3 compartment sink soiled with brown residue.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink in kitchen soiled with food debris in drain cover. Operator cleaned out sink.

Disposition: Warning Issued
[36-73-4] Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under and behind cooking equipment. Wall behind cooking equipment.
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Multiple shelves, legs and white reach in freezer show rust.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. In reach in cooler by sushi bar, opened employee water bottle stored. In walk in cooler, opened employee red cup with beverage stored inside. Both items moved and stored correctly.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Two (2) cloths on cutting board in sushi bar. Cloths moved and stored correctly.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. White sanitizer bucket in server station in dining area tested 0ppm. Manager added more sanitizer - tested 50ppm.
[09-19-5] Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. On cook line in kitchen, cook cutting tofu which is both fried and not heated used for miso soup. Cook washed hands and placed on gloves.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw shrimp stored over container of ready to eat sauce. Items moved and stored correctly.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In sushi bar, cut kale 66F. Kale taken out of temperature control approximately two (2) hours prior. Kale placed in reach in cooler to cool. On cook line in kitchen, tempura batter 54F. Tempura batter taken out of temperature control approximately 15 minutes prior. Tempura placed in reach in cooler to cool. Manager states she will add both items to time control paperwork.
[41-10-4] Toxic substance/chemical improperly stored. Spray bottle containing chemical cleaner stored on sushi bar next to bowls and straws. On shelf near entrance to kitchen, cleaning chemicals stored next to single use napkins and chopsticks. On prep table in kitchen, multiple bottles of bleach on prep table next to soup warmer. All chemicals moved and stored correctly.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand washing sink in sushi bar has silver bowl stored inside. Bowl moved.
[41-17-4] Spray bottle containing toxic substance not labeled. On sushi bar, spray bottle containing chemical cleaner is not labeled. Manager labeled.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Large tank near rear exit door.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee drinks on prep counter in sushi bar. Drinks moved and stored correctly.
[14-11-5] Equipment in poor repair. Black gasket for reach in cooler on cook line is torn.
[36-73-4] Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor under reach in coolers in sushi bar. Floor under grill area in kitchen. Floor in corners of walk in cooler.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand washing sink in front sushi bar area. Inspector emailed sign.
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Large chest freezer in kitchen shows rust. Prep table shelves in kitchen show rust.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf below grill has grease accumulated.
[33-16-4] Open dumpster lid. Dumpster outside of establishment. Lid closed.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Single use sushi containers on top of sushi bar. Containers inverted.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. White sanitizer bucket in sushi bar 0ppm. Solution discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In sushi bar, cut kale 63F. Kale placed on counter approximately two (2) hours prior. Kale moved to reach in cooler to cool. On cook line, container of tofu 50F. Tofu sitting on top of line approximately two (2) hours prior. Tofu moved to reach in cooler to cool.
[41-10-4] Toxic substance/chemical improperly stored. Two cleaning products stored next to sparkling water and chocolate syrup in sushi bar area. Cleaning products moved and stored correctly.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Kitchen employee washed hands in triple sink in kitchen. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on main cook line is soiled.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment serves drink with raw egg. Drink is advertised on menu board at front but was not identified as containing raw egg. Manager identified drink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At both hand washing sinks in sushi bar. Towels provided.
[41-17-4] Spray bottle containing toxic substance not labeled. Spray bottle containing chemical cleaner stored on sushi bar near clean plates. Bottle moved and stored correctly.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water at hand washing sink in front sushi bar turned off. Manager turned water on.