Shibuya Sushi

9651 Crosshill Blvd #102, Jacksonville, FL 32222 · Permanent Food Service · License 2614219

Official report

out of 100

Grade F

Safety score 16 of 100

Latest visit: Aug 6, 2026

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · 31 other violations

How the score was calculated

Starting score100
Violations at the Aug 6 complaint inspection
7 high priority (4 fixed on the spot, 2 repeats), 7 intermediate (2 fixed on the spot, 2 repeats), 18 basic (6 repeats); intermediate violations cost 18 at most; basic violations cost 12 at most
-64
Administrative complaint on Aug 6
Counts in full until a follow-up finds the problems fixed
-20
Safety score16

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

Inspection history

1 inspection · 1 visit

Aug62026

Complaint inspection

32 violations found

First visitAug 6, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
32 violations found:
- 7 High priority
- 7 Intermediate
- 18 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  Nine packages of completely vacuum sealed and thawed tuna in sushi area.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Cooked tapioca at 78°F at front counter. Operator states made at 12:40 and will now hold tapioca on time controls and add to current written procedures.
  Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Eel held in toaster oven with no heat applied at 102°F. Per employee, eel prepared 10 minutes earlier. Eel moved to reach-in cooler.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Tray of cut raw beef stored over butter in flip top reach in cooler in kitchen. Also, trays of raw beef stored over fries in the walk-in freezer.
  Repeat violationAdministrative complaint
- Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed employee touch raw fish then handle clean utensils and pans without washing hands first. Operator coached employee and employee washed hands.
  Fixed on the spotRepeat violationAdministrative complaint
  Employee washed hands with no soap.
  Cook did not use soap to wash hands. Operator coached employee and employee used soap.
  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 rice pot with soap and rinsed the pot. No sanitizer applied. Employee set up sanitizer and sanitized rice pot.
  Fixed on the spot
Intermediate7
- Code 01, Approved source; food safe and unadulterated: Establishment not maintaining clam/mussel/oyster tags for 90 days.
  Establishment not maintaining 90 days of tags. Also, one tag does not have last day served marked.
- Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
  Cook washed hands in three compartment sink.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Dishroom handwash sink has dirty spoons and utensils in the sink. Employee removed the items.
  Fixed on the spotRepeat violation
  No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels at dish room handwash sink.
  Repeat violation
  No soap provided at handwash sink.
  No soap at dish room handwash sink.
- Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Only server/front of the house certificates available. No proof of food handler training for any kitchen or sushi staff. Per operator, missing six proof of training and all have been employed over 60 days.
  Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties.
  Employee washing dishes did not have knowledge of three compartment sink procedures and sanitizing of dishware. Inspector coached employee to set up of three compartment sink.
  Fixed on the spot
Basic18
- 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. Nine packages of completely vacuum sealed and thawed tuna in sushi area.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Buckets of mayonnaise stored on the floor by the bag in box sodas. Bag of sugar stored on the floor at dry storage rack. Bucket of ginger on the floor by walk-in cooler.
  Repeat violation
  Food stored under dripping water line.
  Walk-in freezer fan is dripping water onto cases of fish.
- Code 12, Handwashing and hygienic practices: Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area.
  Cook in kitchen chewing gum. Operator spoke with employee and employee disposed of gum.
  Fixed on the spot
  Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
  Also, two cooks in kitchen drinking from open beverages.
- Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Employee preparing sushi with a watch on the wrist.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Bowl used as scoop in bin of rice and salt. Operator removed the bowls.
  Fixed on the spotRepeat violation
  Equipment in poor repair.
  Torn gasket on salad reach-in cooler.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Walk-in cooler shelving has rust.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Wet wiping cloth on cutting board in sushi area.
- Code 22, Food-contact surfaces clean and sanitized: Reach-in/walk-in cooler interior/shelves have accumulation of soil residues.
  Walk-in cooler shelving has white mold-like substance.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Walk-in cooler and walk-in freezer gaskets are soiled. Gasket on sushi reach-in cooler is soiled.
  Repeat violation
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed dishwasher take wet plastic cups from the dishmachine and stack them on the clean rack without air drying first.
- Code 29, Plumbing and backflow prevention: Plumbing system in disrepair.
  Plumbing is disconnected at the handwash sink in the dish room.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Multiple ceiling tiles in service station shows signs of water damage.
  Floor/walk/ceiling/vent soiled/has accumulation of debris.
  Floor under kitchen equipment and in walk-in freezer is soiled. Two vents in kitchen with dust.
  Repeat violation
- Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
  Multiple unsecured tanks by bag in box soda rack.
  Repeat violation
  No Heimlich maneuver/choking sign posted.
  No choking poster. Provided DBPR HR 5030-105.
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.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.