SUSHI WOK

Name: SUSHI WOK
Address: 12961 N MAIN STREET #208, JACKSONVILLE, FL, 32218-2771, US
Rating: 68.4

12961 N MAIN STREET #208, JACKSONVILLE, FL 32218-2771

License #2613832

🍱 Japanese/Sushi ℹ️

68.4 Grade F / 100

Failing Health Score

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Latest inspection

February 19, 2026 · 14 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SUSHI WOK in JACKSONVILLE currently holds an InspectFL Health Score of 68.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on February 19, 2026. Across those visits, inspectors documented 78 total violations — 16 critical, 11 major, 51 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 26, 2025

The latest inspection on February 19, 2026 shows 14 observation rows: 2 critical, 2 major, and 10 minor.

Official recordInspection data quality

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Inspection coverage

70%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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SUSHI WOK 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
[32-05-4] Bathroom facility in disrepair. Bottom of womens restroom door broken.
[36-51-4] Building components, attachments or fixtures in poor repair. Walk-in freezer door and gasket in disrepair.
[08B-48-4] Employee preparing food in customer section of dining area. At arrival for inspection, operator preparing cream cheese wontons at dining room sushi bar counter. Operator moved items to kitchen.
[14-11-5] Equipment in poor repair. At cook line, gaskets on flip top reach-in cooler torn. At cook line, shelves in 2 door reach-in cooler have rusting.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. Floor under triple sinks soiled with residue. At cook line, floor under cooking equipment has grease build up. Floor by mop sink has build up of debris.
[08B-38-4] Food stored on floor. In kitchen by walk-in cooler, container of soy sauce on floor. In kitchen near back door, case of oil on floor.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At sushi bar, front plate on soda dispenser has build up from hard water. At mop sink, interior of mop sink has build up. In kitchen area, rack by walk-in cooler has build,d up on slide rails. At prep area, lids for bulk containers have build up of residue.
[25-06-4] Single-service articles not stored inverted or protected from contamination. At prep area, styrofoam togo containers not stored inverted. Operator inverted.
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. At front counter, plastic spoons in togo cup, some not inverted. Operator inverted.
[02D-01-5] Working containers of food removed from original container not identified by common name. At prep area, bulk container of cornstarch not labeled. Operator labeled.
[01B-01-4] Dented/rusted cans present. See stop sale. At cook line and dry storage shelf, 2 cans of soy sauce severly dented at lip.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw salmon stored over packages of krab, container of raw beef stored over cooked chicken, and raw pork stored over cut onions. Operator moved all items to proper storage levels.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At prep area, measuring ups in bulk containers have build up of food debris. At prep area, teal pan of flour has build up of encrusted food debris. Operator hanged out cups and pans.
[31A-09-4] Handwash sink not accessible for employee use at all times. At dish area, handwash sink blocked by plastic containers and food cases.

Disposition: Warning Issued
[35A-02-7] Live, small flying insects found. At dish area, one flying insect across from dish machine. At triple sinks, 2 flying insects.
[14-01-5] Bowl or other container with no handle used to dispense food. At prep area, plastic togo cups in multiple bulk containers. Operator removed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drink on prep counter next to cut cabbage.
[36-73-4] Floors walls, and/or ceilings soiled/has accumulation of debris. At cook line, floor under equipment soiled. At dish area, floor under counter soiled. In walk-in cooler, floor soiled. In back kitchen, floor under water heater has build up. At dish area, multiple ceiling tiles have stains.
[08B-38-4] Food stored on floor. In walk-in cooler, case of chicken on floor. On floor between walk-in cooler and walk-in freezer, container of soy sauce on floor.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer, ice build up on shelves.
[10-08-5] Ice scoop handle in contact with ice. At sushi bar in soda dispenser ice bin, scoop handle touching ice.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. At sushi bar, missing ambient thermometer in counter top reach-in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In kitchen, multiple lower shelves soiled/build up. In kitchen, exterior of bulk containers. In kitchen, tops of empty buckets under fan have build up of food debris. Speed rack next to walk-in cooler has soiled slats.
[25-05-4] Single-service articles improperly stored. At bathroom hallway, toilet paper and paper towels stored on floor.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. At cook line, wet towel on two door reach-in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line flip top reach-in cooler in top section, cooked chicken (57F - Cold Holding). Operator stated chicken in cooler overnight. Chicken set on top of pans above chill line. At Sushi Bar in counter top reach-in cooler ; tuna (45F - Cold Holding); salmon (45F - Cold Holding); eel (44F - Cold Holding); krab (44F - Cold Holding). Operator stated items just placed in cooler at opening, 30 minutes before, cooler turned on at same time.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. In walk-in cooler, speed rack slats have build up.
[31A-09-4] Handwash sink not accessible for employee use at all times. At cook line, togo bags hanging from shelf above handwash sink, blocking access. Operator moved bags.
[31B-03-4] No soap provided at handwash sink. At front handwash sink, no soap. Operator supplied.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. In bulk vinegar and flour containers, plastic togo cups used as scoops. Operator removed.
[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. At sushi bar reach-in cooler, 1 pack of thawed tilapia not removed from reduced oxygen packaging. Package states to remove before thawing.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At cook line, keys on shelf above flip top reach-in cooler. Operator removed.
[14-11-5] Equipment in poor repair. At cook line, gasket on flip top reach-in cooler torn.
[36-73-4] Floors, walls and/or ceilings soiled/has accumulation of debris. At cook line, floor under equipment soiled. At dish area, floor under counter soiled. In walk-in cooler, floor under shelves have build up.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. At sushi bar, interior of door of toaster has build up.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Throughout kitchen, multiple flour/bulk containers have soiled exteriors. At cook line, hood filters have grease bio,d up.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. At cook line, wet towel on top of two door reach-in cooler. Operator moved to sanitizer bucket.
[14-31-5] Nonfood-grade bags used in direct contact with food. In walk-in cooler, cooked chicken and pork in plastic togo bags.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. At sushi bar reach-in cooler, 1 pack of thawed tilapia not removed from reduced oxygen packaging. Package states to remove before thawing.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink near back door, faucet missing backflow preventer.
[31B-03-4] No soap provided at handwash sink. In kitchen, front handwash sink, no soap. Operator supplied.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. On storage shelf ear triple sinks, plastic togo up used in bulk vinegar bucket. Operator removed.
[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. In reach-in cooler at sushi bar, 3 packs of tuna and 2 packs of ground tuna not removed from reduced oxygen packages before thawing. Label states to remove when frozen.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. In walk-in freezer, tray of small fish identified as personal, stored on speed rack with customer chicken. Operator moved to take home.
[14-11-5] Equipment in poor repair. At prep area across from dish machine, microwave has rust at interior bottom.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. At prep area, microwave interior top plate has build up. Operator cleaned. At sushi bar area, interior of toaster oven soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At prep area, lower shelf with bulk containers has build up,of food debris. On storage shelf near triple sinks, exterior of sauce containers soiled.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. In reach-in cooler at sushi bar, 3 packs of tuna and 2 packs of ground tuna not removed from reduced oxygen packages before thawing. Label states to remove when frozen.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk-in cooler, beef (44F - Cold Holding); salmon (45F - Cold Holding); shrimp (45F - Cold Holding); chicken (45F - Cold Holding). Employee removed ice from back of cooling unit, stated unit was at temperature earlier.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. At mop sink near back door, faucet missing backflow preventer.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. At prep area, plastic togo cup used in tempura flour. Employee removed.
[36-51-4] Building components, attachments or fixtures in poor repair. At walk-in cooler, bottom of door damaged.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. In kitchen, multiple ceiling tiles are water stained, some not sealed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drink on steam table. Employee moved to lower shelf.
[14-11-5] Equipment in poor repair. At dish area, interior of microwave has chipped finish and rusting.
[08B-38-4] Food stored on floor. In walk-in cooler, containers of raw shrimp and noodles stored on floor.
[10-08-5] Ice scoop handle in contact with ice. In ice machine, ice scoop has handle touching ice. Operator moved scoop.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line by fryers, stool and metal flour pan has build up on exterior. At cook line and sushi bar, multiple gaskets soiled. On shelf at prep area, exterior of meat grinder soiled.
[33-16-4] Open dumpster lid. One lid open on shared dumpster.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, package of raw tuna stored in plastic container with packages of ready to eat krab sticks. Employee removed tuna.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink at kitchen entrance, scrub pad in sink. Operator removed. Also, handwash sink at dish area blocked by boxes. Operator moved boxes.
[31B-03-4] No soap provided at handwash sink. Handwash sink at kitchen entrance, no soap. Operator supplied. also, in mens restroom, towels not dispensing.
[53B-03-5] Required employee training provided by an unapproved provider. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Two employee certification are thru ServSafe only.

Disposition: Warning Issued
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Hand washing sink in sushi bar closest to front door. Sign provided and posted.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Inside walk in freezer.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Multiple tiles in kitchen area are water stained, some are not sealed.
[50-09-4] Current Hotel and Restaurant license not displayed. License displayed expired 06/01/2023.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf with to go containers in sushi bar. Drink moved and stored correctly.
[36-73-4] Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in back area by exit door. Floor under triple sink in kitchen. Floor under dish machine.
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom of walk in cooler and walk in freezer is rusted.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink. Exterior of meat grinder on prep shelf. Spray hose in dish area. Multiple exteriors of containers for seasonings/dry products.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested 0ppm. Operator called repair person.
[08A-05-6] Raw ready-to-eat sushi stored over/not properly separated from ready-to-eat food. In reach in cooler in sushi bar, raw tuna and salmon sushi stored over ready to eat cream cheese and avocado. Items moved and stored correctly.
[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. On prep table in kitchen, cooked chicken, eggs and cut cabbage have no marking. Operator states items placed out approximately 15 minutes prior. Items marked.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of broiler above cook line in kitchen.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu, multiple items marked with "Flying Fish Egg". This item is raw, but menu does not specify it is raw.