SUSHIYA

Name: SUSHIYA
Address: 1615 CR 220 #150, FLEMING ISLAND, FL, 32003, US
Rating: 84.5

1615 CR 220 #150, FLEMING ISLAND, FL 32003

License #2001029

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

84.5 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SUSHIYA in FLEMING ISLAND currently holds an InspectFL Health Score of 84.5 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 10, 2026. Across those visits, inspectors documented 19 total violations — 5 critical, 3 major, 11 minor.

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.

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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

September 4, 2025

The latest inspection on March 10, 2026 included 2 critical violations, 2 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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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.

Inspection Completed - No Further Action
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution at sushi area tested at 10ppm chlorine. Operator remade solution to 50ppm chlorine.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Shelf below grill with heavy food debris.
[08A-04-5] Raw animal food stored over or with unwashed produce. Container of raw salmon stored over unwashed avocados in reach-in cooler by restrooms. Operator moved salmon to proper storage.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in two compartment utility sink in kitchen.
[22-16-4] Reach-in/Walk-in cooler interior/shelves have accumulation of soil residues. Shelving in walk-in cooler has white mold-like substance.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Spicy tuna and cut raw salmon for sushi prepared yesterday at 11:00. No date marks present.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cream cheese in sushi reach-in cooler at 45F. Operator states door was left open for a few minutes. Cream cheese moved to freezer and approximately 15 minutes later cream cheese at 41F.
[36-73-4] Floor/wall/ceiling/vents soiled/has accumulation of debris. Multiple ceiling tiles near back exit are soiled. Floors throughout kitchen, prep and warewashing are soiled.

Warning Issued
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has rust.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gasket is soiled. Shelf below grill with heavy debris.
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee food in front counter handwash sink. Employee removed the food. Also, bag of bread crumbs and chair blocking handwash sink by utility sink. Operator moved items.
[36-73-4] Floor/wall/ceiling/ceiling vent soiled/has accumulation of debris. Floor through out kitchen has accumulation of debris/soiled. Ceiling at back exit door is soiled. Wall and floor at ice machine is soiled.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Open employee beverage in salad reach in cooler.
[25-22-4] Single-service articles stored next to handwash/food preparation sink exposed to splash. Single service lids and cups stored to right of front counter handwash sink exposed to splash when reaching for paper towels.
[16-03-4] Accumulation of debris inside warewashing machine. Interior of dishmachine with accumulation of black debris.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Grill utensils stored in dirty water at grill.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Sushi reach in cooler has accumulation of soil residues.
[35A-05-4] Roach activity present as evidenced by live roaches found. One live roach on wall behind dishmachine. One live roach on wall at handwash sink by utility sink. Operator killed and discarded both roaches.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee placing cut lettuce into bowls using both hands but wearing only one glove.

Community reaction

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Community pulse