Oishii Sushi Hibachi & Curry
4375 Southside Blvd Ste 4, Jacksonville, FL 32216 · Permanent Food Service · License 2614819
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 Nov 3 routine inspection6 high priority (fixed on the spot), 6 intermediate (2 fixed on the spot, 2 repeats), 17 basic (6 repeats); basic violations cost 12 at most-48
- Safety score52
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 visitNov 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.
29 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
56f tempura batter siting in ice, employee added it to 4 hrs procedure
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw fish on shelf above spicy mayo, sushi reach in cooler, quail egg on shelf above avocado in glass door cooler at sushi area, employee rearranged
Fixed on the spot
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.
Raw chicken on shelf above raw fish, both open, upright freezer by mop sink, rearranged by employee
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area.
Employee returned from bathroom and grabbed tray with cooked sushi, explained to him and he washed hands
Fixed on the spot
Employee rubbed hands together for less than 10-15 seconds while washing hands.
Employee grabbed raw shrimp then he washed hands fir 5 seconds to come up get cooked shrimp, explained to him and he washed properly
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. Employee washed and rinsed fry pan only and hanged it as clean, explained to her and she placed them by dish machine
Fixed on the spot
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Cooked noodles on Sunday
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
For employee that hasn't done employee training, emailed agreement
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Bucket in hand sink auto cook line, operator moved it
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Hand sink by triple sink, employee placed a roll
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Yellow substance, under hand sink by stove, employee stated it's degreaser
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. One cook here for 6 months
Basic17
Code 08, Food protection and cross-contamination: Food stored on floor.
Rice in bucket in walk in cooler
Repeat violation
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
88f water fir rice scoop, employee discarded it
Fixed on the spot
Ice scoop handle in contact with ice.
Ice bin, employee removed handle from ice
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
On flour, removed by employee
Fixed on the spotRepeat violation
Cardboard used to line non food-contact shelves.
Soiled cardboard as liner above grill
Equipment in poor repair.
Gasket torn in sushi reach in cooler
Repeat violation
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Interior of refrigerator or freezer in disrepair/has exposed insulation.
Interior panel missing in reach in freezer by mop sink
Food storage container/container lid cracked or broken.
Container fir raw shrimp cracked, prep cooler, employee changed container
Fixed on the spot
Code 16, Dishwashing facilities and test kits: Accumulation of debris inside warewashing machine.
Old food build up inside
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
On sushi area
Code 22, Food-contact surfaces clean and sanitized: Reach-in cooler interior/shelves have accumulation of soil residues.
Shelves in glass door upright cooler by fryer
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Shelf and vent in walk in cooler with old build up
Repeat violation
Code 25, Single-service items: Reuse of single-service or single-use articles.
Jug made into a scoop, in sugar, employee removed it
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
Rear door
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Ob pen by hand sink at cook line, also 2 by triple sink
Repeat violation
No Heimlich maneuver/choking sign posted.
None, emailed one
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.
- 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.