Sake Sushi

8206 Philips Hwy Unit 31, Jacksonville, FL 32256 · Permanent Food Service · License 2614680

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Aug 27, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · no follow-up needed · 14 other violations

How the score was calculated

Starting score100
Violations at the Aug 27 routine inspection
2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate (fixed on the spot, 1 repeat), 11 basic (2 repeats); basic violations cost 12 at most
-23
Safety score77

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

Inspection history

1 inspection · 1 visit

Aug272026

Routine inspection

15 violations found

First visitAug 27, 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.
15 violations found:
- 2 High priority
- 2 Intermediate
- 11 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Overstacked salmon in reach in cooler / make table at 46°. Placed at about 11 am. Moved by manager
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure. Sushi chef handling ready to eat Krab with bare hand contact. Inspector intervened.
  Fixed on the spot
Intermediate2
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels at kitchen Hand Wash Sink. Replaced by manger.
  Fixed on the spot
  No soap provided at handwash sink.
  No soap at kitchen Hand Wash Sink. Replaced by manger.
  Fixed on the spotRepeat violation
Basic11
- 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.
  See stop sale. Commercially processed krab thawing in cooler still inside packages and not cut or pierced. Items semi frozen. Person In Charge removed krab from bag.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Rice scoop in standing water 79°. Kitchen.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Utensils in poor condition.
  Cracked /chipped in use plastic bucket.
  Hood filter missing from automatic fire suppression/exhaust system.
  Missing one hood filter. Cookline.
  Ice buildup in reach-in freezer and/or walk-in freezer.
  Ice buildup in chest freezer.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  2 wet wipes on counter in : kitchen and frontline.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Soiled exterior of equipment including handles to coolers.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Wrapped rolls of single service cups under plumbing lines at wait-station.
- Code 29, Plumbing and backflow prevention: Toilet leaking.
  Unisex restroom door restroom commode constantly running water.
- Code 32, Restrooms: Bathroom door left open other than during cleaning or maintenance.
  Unisex restroom door left open.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
  Missing ceiling tile. Rear kitchen.
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.
Stop sale: An order that the food can’t be sold or served.