SUSHIYA

Name: SUSHIYA
Address: 1615 CR 220 #150, FLEMING ISLAND, FL, 32003, US
Rating: 70.7

1615 CR 220 #150, FLEMING ISLAND, FL 32003

License #2001029

🍱 Japanese/Sushi ℹ️

70.7 Grade C / 100

Mixed Health Record

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Latest inspection

March 10, 2026 · 13 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SUSHIYA in FLEMING ISLAND currently holds an InspectFL Health Score of 70.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on March 10, 2026. Across those visits, inspectors documented 65 total violations — 14 critical, 9 major, 42 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 4, 2025

The latest inspection on March 10, 2026 shows 13 observation rows: 3 critical, 2 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

75%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

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SUSHIYA has some meaningful issues on record. Would you still eat here?

C 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
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils/food. Open employee beverage stored on top of can of pineapples. Employee moved beverage.
[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.
[08B-38-4] Food stored on floor. Case of oil stored on the floor by fryers. Also, carrots stored on the floor in walk-in cooler. Operator moved carrots to shelving.
[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.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Cut avocado in sushi area with sticker still attached.
[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.
[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.
[02D-01-5] Working containers of food removed from original container not identified by common name. Containers of rice and flour have no labeling.
[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.
[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.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter held on grill at 126F. Per operator, butter placed out 1.5 hours prior. Operator moved butter to another part of the grill and temperature retaken at 179F.
[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.
[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.

Disposition: Warning Issued
[16-03-4] Accumulation of debris inside warewashing machine. Interior of dishmachine with accumulation of black debris.
[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.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of kitchen microwave is soiled.
[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.
[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.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Sushi reach in cooler has accumulation of soil residues.
[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.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has rust.
[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. Dishmachine tested at 10ppm chlorine.
[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.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Grill utensils stored in dirty water at grill.
[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.
[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.

Disposition: Warning Issued
[36-34-5] Ceiling/ceiling tiles/vents/floors/walls soiled with accumulated food debris, grease, dust, or mold-like substance. Walls at handwash sink by ice machine, under handwash sink in sushi and to left of triple sink are soiled. Ceiling tiles on both sides of hood system are soiled. Floor in kitchen and under triple sink is soiled.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils for tempura batter in standing water at 86F. Operator removed water.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish racks in dish room have build up of black substance. Sides of fryer with grease build up. Two shelves below flat grill with debris. Shelf above and prep table with microwave is soiled. Clean utensils at prep area and sushi area stored in dirty containers. Operator removed both for cleaning. Walk in cooler gasket is soiled. Under plating around nozzles on soda machine has debris build up. Cabinet below soda machine is soiled.
[33-16-4] Open dumpster lid. Right dumpster lid is open. Operator closed lid.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth solution at triple sink tested at 0ppm chlorine. Operator remade solution to 50ppm chlorine. Wiping cloth solution stored on the floor in front triple sink. Operator moved off of floor.
[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 at 0ppm chlorine. Operator made service call during inspection.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler by restrooms, raw salmon stored over avocados. Operator moved salmon to proper storage. In walk in cooler, container of raw chicken wings stored on top of bucket of ready-to-eat sauce and container of raw beef stored on top of mushrooms. Operator rearranged all to proper storage.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Wiping cloth solution in sushi area tested at 200+ppm chlorine. Operator remade solution to 100ppm chlorine.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple prepared sushi made, per operator, yesterday at approximately 11:00 not dated.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple ceiling tiles in kitchen are soiled.
[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. See stop sale. Package of tuna in sushi reach in cooler thawed in original intact packaging with label stating to remove before thaw. Discussed thaw procedures for reduced oxygen packaging with operator. Operator discarded package of tuna.
[50-09-4] Current Hotel and Restaurant license not displayed. Displayed license expired June 1, 2022.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back exit door has gap at threshold, observed light visible from inside.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interiors of both kitchen microwaves are soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up. Sides of fryers and flat grill have heavy debris build up. Shelving below flat grill is soiled. Walk in cooler gasket is soiled.
[08B-12-5] Stored food not covered. Multiple buckets of cut vegetables stored uncovered in walk in cooler. Operator covered all.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelving has heavy rust.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Sanitizer solution stored on the floor at the three compartment sink. Employee moved to shelf.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect at dish machine. Operator caught, killed and discarded flying insect.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Butter in insert beside flat grill at 114F. Operator moved to flat grill and temperature taken approximately twenty minutes later at 188F.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer solution at sushi counter tested at 200+ppm chlorine. Operator remade solution and retested at 100ppm chlorine.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedures available. Provided DBPR Form HR 5030-104.
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwash sink in kitchen blocked by rice cooker. Operator moved rice cooker.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink at sushi area. Operator replenished paper towels.

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents/walls/floors soiled with accumulated food debris, grease, dust, or mold-like substance. Walls across from dish machine and to left of reach in cooler in kitchen are soiled. Multiple ceiling tiles in kitchen and ware washing area soiled. Floors under three compartment sink to the left and under sink at sushi station are soiled.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Back exit door has gap at the bottom with light visible.
[08B-38-4] Food stored on floor. Bucket of ginger sauce on floor by walk in cooler. Operator moved to shelf.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils for tempura batter in standing water at 80F. Operator removed utensils and discarded water.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave by reach in cooler in kitchen is soiled.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pre-rinse nozzle has build up of debris. Sides of fryer Exteriors of reach in cooler and reach in freezer in kitchen are soiled. Sides of flat grill and shelf below flat grill with heavy debris and build up. Gaskets on walk in cooler door and reach in cooler at sushi area are soiled.
[29-20-5] Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand wash sink by ice machine is very slow draining.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. No written procedures available. Provided operator DBPR Form HR 5030-104.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at three compartment sink with heavy staining. Dish racks for dishmachine have black mold-like substance. Walk in cooler shelving with build up of food debris. Interior bottom of sushi reach in cooler soiled.