Kingdom Sushi
4413 Town Center Pkwy Ste 201, Jacksonville, FL 32246 · Permanent Food Service · License 2614839
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 9 routine inspection5 high priority, 4 intermediate (1 fixed on the spot, 1 repeat), 11 basic (2 repeats); basic violations cost 12 at most-54
- Administrative complaint on Sep 9Counts in full until a follow-up finds the problems fixed-20
- Safety score26
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 9, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
White sushi rice (72-75°F - Cooling), stored covered with condensation under lid sitting out on prep table from over night without any refrigeration for cooling as per employees. Rice was suppose to be place in walk in cooler for overnight cooling after cooking but was not. Stop sale issued.
Stop Sale issued due to food not being in a wholesome, sound condition.
Cooked asparagus dated 9-1-26 at sushi bar reach in cooler. Validated with employee that this is correct prep date. Stop sale issued.
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
Cooked asparagus dated 9-1-26 at sushi bar reach in cooler. Validated with employee that this is correct prep date. Stop sale issued.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
White sushi rice (72-75°F - Cooling), stored covered with condensation under lid sitting out on prep table from over night without any refrigeration for cooling as per employees. Rice was suppose to be place in walk in cooler for overnight cooling after cooking but was not. Stop sale issued.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Missing back flow preventer at non-chemical side of splitter at mop sink
Intermediate4
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
White sushi rice (72-75°F - Cooling), stored covered with condensation under lid sitting out on prep table from over night without any refrigeration for cooling as per employees. Rice was suppose to be place in walk in cooler for overnight cooling after cooking but was not. Stop sale issued.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Hand wash sink in kitchen with squeeze bottle stored inside. Hand wash sink at bar area with towels stored inside. Employee removed
Fixed on the spotRepeat violation
Code 52, Misrepresentation or misbranding: Establishment advertised crab on menu/menu board but served imitation crab.
Operator has menu item called Rainbow Roll & Lava Roll which advertised made with Kani but operator is using Kanikama which is imitation crab. This item is not indicated on the menu that it's imitation crab. Reviewed and verified with District office on violation. Out of Control Roll & Kingdom Roll on menu indicates made with crab meat but operator is using imitation crab.
Administrative complaint
Code 53, Manager certification and employee training: No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed 4 food handler employees working & preparing food with no certified food manager
Basic11
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Spray bottle with clear liquid stored at sushi bar area. Employee label it water
Fixed on the spot
Code 08, Food protection and cross-contamination: Stored food not covered.
Ice cream in reach in freezer not covered. Employee covered
Fixed on the spot
Raw fruits/vegetables not washed prior to preparation.
Observed employee preparing potatoes from bag without washing first
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Handle stored in direct contact in rice & noodles containers. Employee removed
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Employee at sushi bar preparing food with no hair restraint
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee at front counter preparing food with bracelet on wrist
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Cook line reach in cooler drawer with torn gasket
Food storage container/container lid cracked or broken.
Crack lid on container of stored cooked white rice
Code 35, Insects, rodents, pests and animals: Insect control device installed over food preparation area.
Bug light device on wall stored over microwave in kitchen area
Code 38, Lighting: Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers.
Light shield missing near ware washing area
Repeat violation
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee phone stored on prep table. Employee removed
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.