Makai Poke & Musubi
1661 Riverside Ave Ste 127, Jacksonville, FL 32204 · Permanent Food Service · License 2614447
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Jul 7 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 3 intermediate, 5 basic-20
- Safety score80
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 visitJul 7, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
sushi rice (109°F - Hot Holding) stored in turned off rice cooker. Spoke with manager about using time as public health control for food safety as an option to keep sushi safe for consumption.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw masago stored over imitation crab and seaweed salad. Manager properly stored food items.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk opened on Friday today is Tuesday. Open milk container is not date marked.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels provided at hand sink near triple sink.
No soap provided at handwash sink.
No hand soap provided at hand sink in food prep area near register.
Basic5
Code 02, Labeling, date marking and consumer advisory: Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food.
Premade spam sushi rolls in display case near register.
Code 06, Food properly thawed: 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.
Two large stainless bowls used to thaw bags of tuna. Manufacturer label states remove from packaging and thaw under refrigeration. Tuna is thawed in vacuum sealed bags.
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 of tongs touching seaweed salad and crab salad in reach in cooler on prep line, employee properly stored tongs.
Fixed on the spot
In-use utensil stored in standing water less than 135°F.
Rice scoop stored in standing water 79°F near rice cooker.
Code 29, Plumbing and backflow prevention: Water leaking from pipe and/or faucet/handle.
Water leaking from ceiling in walk in cooler.
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.