Obento

6334 103 St Unit 39, Jacksonville, FL 32210 · Permanent Food Service · License 2612834

Official report

out of 100

Grade F

Safety score 42 of 100

Latest visit: Oct 21, 2026 (2 weeks ago)

What drove the grade

Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.High priority, repeat · fixed on the spot · 25 other violations

How the score was calculated

Starting score100
Violations at the Aug 18 routine inspection
5 high priority (fixed on the spot, 1 repeat), 6 intermediate (3 fixed on the spot, 2 repeats), 15 basic (3 repeats); basic violations cost 12 at most
-46
Administrative complaint on Aug 18, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score42

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug182026

Routine inspection

26 violations found · Inspector came back once

Follow-up visitOct 21, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
First visitAug 18, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
26 violations found:
- 5 High priority
- 6 Intermediate
- 15 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed cooked sushi rice at temperatures of 119-127°F stored at sushi station. Person in charge stated the intent was not to cool rice but also not keep it too hot. Inspector provided time as a public health control paperwork. Cooked sushi rice (119-127°F - Hot Holding)
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Observed pans of raw chicken stored over boxes of raw shrimp in chest freezer by walk-in cooler. Person in charge rearranged food items to proper storage levels.
  Fixed on the spotRepeat violationAdministrative complaint
  Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed container of raw chicken stored over ready to eat sauces in walk-in cooler. Person in charge rearranged food items to proper storage levels.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
  Observed cook beef stored in plastic to-go bags in middle chest freezer by walk-in cooler. Person in charge removed beef from bags.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
  Do not use equipment/utensils not properly sanitized. Observed sheet pan, knives, and clear plastic containers washed and rinsed in three compartment sink with no sanitize step. Inspector educated person in charge and employees proper wash, rinse, and sanitize procedures and provided handouts.
  Fixed on the spot
Intermediate6
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Observed 2 employees and person in charge rinse hands in three compartment sink in place of washing hands. Inspector educated employee proper handwashing procedures.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed; large metal bowl stored in hand wash sink at end of cook line. Knife stored in hand wash sink by three compartment sink. Employees removed all items from hand wash sinks.
  Fixed on the spotRepeat violation
  No paper towels or mechanical hand drying device provided at handwash sink.
  Observed no paper towels at two of three hand wash sinks in kitchen area. Person in charge provided paper towels.
  Fixed on the spotRepeat violation
  No soap provided at handwash sink.
  Observed; no soap at hand wash sink at beginning of cook line. No soap at hand wash sink closest to three compartment sink.
- Code 32, Restrooms: Lack of toilet tissue at each toilet.
  Observed no toilet paper for communal restroom. Paper towels being used in place of toilet paper.
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for any employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Observed person in charge unable to provide any proof of state approved food handler training for all three kitchen employees, two full time and one part time.
Basic15
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Observed unwashed mangos stored over ready to eat chicken in walk-in cooler.
  Food stored on floor.
  Observed unwashed onions stored on floor in walk-in cooler.
- Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
  Observed knife stored between steam table and second flip top cooler on cook line. Person in charge removed knife.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Observed 2 closed employee beverages next to food items in first reach in cooler on cook line. Person in charge removed beverages.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed multiple cups with no handles used as scooping mechanisms in reach in cooler and flour containers throughout kitchen.
  Wood food-contact surface not properly sealed.
  Observed multiple unsealed wooden food-contact shelves throughout kitchen area and dry storage closet.
  Repeat violation
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Observed multiple rusted shelves in walk-in cooler.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed; mold like substance build up on walk-in cooler door gaskets and frame. Grease build up on sides of equipment near fryers.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored above three compartment sink.
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  Observed container originally used for seaweed salad reused for miso paste in walk-in cooler.
- Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
  Observed; missing drain cover for drain in mop sink. Missing drain cover for drain in communal restrooms. Cover was added to drain in mop sink.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed no handles wash sign for hand wash sink in communal restroom.
- Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
  Observed neither of two rear exit doors able to self-close.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Hole in or other damage to wall.
  Observed multiple holes in wall in dry storage area.
  Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed dust build up on ceiling tile around vents throughout kitchen area.
Official report, on the Florida DBPR website

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.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.