Nagasaki Japanese Restaurant
12553 Yellow Bluff Rd Ste 1, Jacksonville, FL 32226 · Permanent Food Service · License 2616080
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection2 high priority (no follow-up needed), 3 intermediate (2 fixed on the spot), 15 basic; basic violations cost 12 at most-25
- Safety score75
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 visitAug 3, 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.
20 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 cold held at greater than 41°F.
Tofu 67f in meat container in front of soups
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Togo shopping bags used to store raw meat in reach in freezer
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Black mold like substance inside ice machine
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handsink in back dish area blocked by plastic container, cook removed container
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Back handsink in dish washer area, cook placed paper towels
Fixed on the spot
Basic15
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Reused soy sauce containers used to store white substances inside not labeled
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Metal container of cut vegetables stored on floor of walk in cooler
Employee personal food not properly identified and segregated from food to be served to the public.
In walk in cooler on upper shelf quill eggs, open drinks, cooked crabs and other personal foods
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 for spoon in tofu in food
In-use utensil stored in standing water less than 135°F.
Rice scooper in water 89f cook on line discarded
Fixed on the spot
In-use ice scoop stored on soiled surface between uses.
Soiled Plastic white buckets stored on top of ice scooper, cooked moved buckets
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Starbucks coffee drink stored next to steam table on Line
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Cook on line no hair restraint
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Cook on line wearing a watch
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Cup in vinegar used as a scooper, cook removed Cup used as scooper in white substances
Fixed on the spot
Equipment in poor repair.
Door of ice machine taped together
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Wet cloth stored at sushi bar
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Fan covers soiled with dust in walk in cooler - gaskets at sushi bar soiled with black residue
Code 32, Restrooms: Covered waste receptacle not provided in women's bathroom.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.