WASABI SUSHI

Name: WASABI SUSHI
Address: 840 NAUTICA DR STE 127, JACKSONVILLE, FL, 32218, US
Rating: 65

840 NAUTICA DR STE 127, JACKSONVILLE, FL 32218

License #2613914

🍱 Japanese/Sushi ℹ️

65 Grade F / 100

Failing Health Score

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Latest inspection

March 24, 2026 · 12 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

WASABI SUSHI in JACKSONVILLE currently holds an InspectFL Health Score of 65 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on March 24, 2026. Across those visits, inspectors documented 60 total violations — 16 critical, 11 major, 33 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 27, 2025

The latest inspection on March 24, 2026 shows 12 observation rows: 2 critical, 3 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

83%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

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

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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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: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. At prep area, plastic cup used as scoop in bulk rice. Operator removed cup.
[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 coolers, 3 each tuna, 1 each tilapia and 4 each ground tuna packages in reduced oxygen packaging not removed before thawing. All packages state to keep frozen, 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 prep area, 2 employee coats stored on cases of plastic togo cups. Operator moved coats.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. At drink station, plastic cups stacked before air drying.
[08B-38-4] Food stored on floor. At cook line, container of oil stored on floor. Operator moved to shelf.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. At cook line area, interior of microwave has encrusted food residue.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have grease build up.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. At prep area reach-in cooler, tray of raw salmon stored over bag of noodles. Also, at prep area reach-in freezer, raw salmon in plastic wrap stored over bags of fries and cooked shrimp. Operator moved all items to proper storage levels
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. At sushi bar reach-in coolers, 3 each tuna, 1 each tilapia and 4 each ground tuna packages in reduced oxygen packaging not removed before thawing. All packages state to keep frozen, remove before thawing.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At dish area, white cutting board has black stains.
[31A-11-4] Handwash sink used for purposes other than handwashing. In kitchen, plastic container in handwash sink. Employee removed container.
[41-17-4] Spray bottle containing toxic substance not labeled. At cook line, spray bottle of red chemical not labeled. Operator labeled spray bottle.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 1 tank at bag-in-box soda storage rack not secured.
[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 in under counter reach-in cooler, 3 packs of tuna not removed from reduced oxygen packaging before thawed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drink on shelf above flip top reach-in cooler. Operator moved.
[08B-38-4] Food stored on floor. At cook line, open case of oil on floor. Operator moved to shelf.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. At cook line, multiple knives stored in gap between reach-in coolers. Operator moved knives.
[35B-02-4] Insect control device installed over food preparation area. In kitchen, bug zapper on top shelf above microwave and bag-in-box sodas.
[02D-01-5] Working containers of food removed from original container not identified by common name. At prep area on storage shelf, multiple bulk containers not labeled. Operator stated label has worn off and labeled.
[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. Dishwasher (Chlorine 0ppm), ran multiple times, attempted to prime with sanitizer still not dispensing. Operator Wii use triple sink to sanitize until machine is functioning properly.
[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. Employee at sushi bar cutting cucumber with no 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 portioned sauces. Operator moved shrimp to proper storage level.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. At sushi bar in under counter reach-in cooler, 3 packs of tuna not removed from reduced oxygen packaging before thawed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in flip top reach-in cooler, noodles (54F - Cold Holding); salmon (49-51F - Cold Holding); shrimp (56F - Cold Holding); chicken (50F - Cold Holding); scallops (49F - Cold Holding). Operator stated items in cooler 2.5 hours. Items moved to back reach-in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At dish area, large yellow cutting board has black stains.
[31A-11-4] Handwash sink used for purposes other than handwashing. At sushi bar, multiple items in handwash sink, At cook line, bottle of soap and spray bottle in handwash sink. Operator removed all items.
[41-17-4] Spray bottle containing toxic substance not labeled. At cook line handwash sink, spray bottle with red chemical not labeled.

Disposition: Warning Issued
[14-11-5] Equipment in poor repair. In kitchen, interior of microwave has rust.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line and dry storage shelves, employee drinks on prep/storage shelves. Operator moved drinks.
[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, employee cell phone on shelf above reach-in cooler. In kitchen on dry storage rack, multiple personal items to shelves. At storage shelf by sushi bar, multiple personal items stored on shelves and customer food items. Operator moved all items.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. At dish area, clean containers stacked before air drying. At drink station, plastic cups stacked before air drying.
[08B-38-4] Food stored on floor. In walk-in cooler, containers of sauce stored on floor. In prep area, multiple breading/batter bags on floor. Operator moved items to shelves.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. At cook line, multiple knives stored between reach-in coolers. Operator moved.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. In kitchen m ground tuna thawing at room temperature. Operator moved to walk-in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, pan of raw shrimp stored on container of soy sauce. At prep area, pan of sliced raw beef stored on pan of raw shrimp. Operator moved items to proper storage.
[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. At cook line and sushi bar, multiple items held on time have no time marked. Operator stated all items placed out at opening. Time marked on all items.
[41-10-4] Toxic substance/chemical improperly stored. On storage shelves by sushi bar, Clorox wipes stored with chop sticks. Operator moved wipes to bottom shelf.
[31A-11-4] Handwash sink used for purposes other than handwashing. In kitchen, handwash sink has strainer in sink, plastic lid on faucet. Operator moved items.
[41-17-4] Spray bottle containing toxic substance not labeled. At dish area, chemical spray bottle not labeled.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. At back kitchen, interior of ice machine door and side panel have soiled.
[14-01-5] Bowl or other container with no handle used to dispense food. At back kitchen, in bulk rice container, plastic togo cup used as scoop. Operator removed.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. At soda storage rack in kitchen, 1 tank not secured.
[08B-38-4] Food stored on floor. At soda storage rack in kitchen, 2 cases of bag-in-box soda stored on floor. At back dry storage shelf, container of soy sauce stored on floor.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. At cook line, in small rice warmer, scoop handle touching rice. At front counter soda station, ice scoop handle touching ice. Operator moved both scoops.
[35B-03-4] Outer openings not protected with self-closing doors. Back door in kitchen missing door closer.
[25-32-4] Reuse of single-service or single-use articles. At front counter, cardboard box reused for cups of shrimp sauce.
[25-06-4] Single-service articles not stored inverted or protected from contamination. At cook line, togo containers on top shelf, not inverted. Operator inverted.
[14-06-4] Wood food-contact surface not properly sealed. At front counter prep sink, wood on knife sharpener not sealed, black stains present.
[02D-01-5] Working containers of food removed from original container not identified by common name. At dry storage shelves in back kitchen, multiple bulk containers not labeled. Operator labeled.
[14-31-5] Nonfood-grade bags used in direct contact with food. At cook line reach-in freezer, breaded shrimp stored in plastic smiley face bag.
[01D-08-5] Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Establishment receives fresh salmon for use on sushi bar, no documentation available. Operator called supplier and received letter stating salmon is pending raised and pellet fed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at cook line, raw chicken and raw salmon stored on same plate with plastic wrap separating items. At cook line reach-in freezer, breaded shrimp in takeout bag stored over dumplings and edamame. At dish area, in standup reach-in cooler, raw beef stored over cooked noodles. In walk-in cooler, raw beef stored over unwashed produce. Operator moved all items to correct storage levels.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At sushi bar, krab (44F - Cold Holding). Krab held out on counter. Operator moved to Time as a Public Health Control, time marked.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At cook line on counters, fried salmon, cream cheese roll, salmon roll, fried shrimp (73-121F - Hot Holding). At sushi bar, sushi rice (74F - Hot Holding). All items moved to Time as a Public Health Control, emailed operator written procedures, time marked for all items.
[27-19-4] Handwash sink does not have enough water pressure to properly wash hands. At front counter handwash sink, hot water pressure very low.
[31B-03-4] No soap provided at handwash sink. At both kitchen handwash sinks, no soap. Operator supplied soap.