Sushi Factory
7159 Philips Hwy Ste 3, Jacksonville, FL 32256 · Permanent Food Service · License 2613890
What drove the grade
Toxic substance/chemical improperly stored.
How the score was calculated
- Starting score100
- Violations at the Oct 13 routine inspection1 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 6 basic (2 repeats)-13
- Safety score87
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 visitOct 13, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Chemical spray bottle , degreaser , by tomatoes.Moved by manager.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels towels at Hand Wash Sink. Replaced by manger.
Fixed on the spot
Basic6
Code 14, Food-contact surfaces designed and maintained: Duct tape used to repair nonfood-contact surface.
Duct tape used to seal chest freezer lid.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
1 wet wipes on counter in : kitchen Moved by manager.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Soiled Counters and shelves at kitchen.
Repeat violation
Buildup of food debris/soil residue on equipment door handles.
Soiled exterior of equipment including handles to coolers.
Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
Single service items stored under plumbing.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee bag on shelf with restaurant foods. Moved by manager.
Repeat violation
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
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.