Sushi Garden
4268 Oldfield Crossing Dr Ste 106, Jacksonville, FL 32223 · Permanent Food Service · License 2615427
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Aug 19 routine inspection7 high priority (4 fixed by the Aug 27 follow-up, 3 fixed on the spot), 5 intermediate (2 fixed on the spot), 2 basic (2 repeats)-38
- Safety score62
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Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 27, 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 19, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 violations found:
Official report, on the Florida DBPR websiteWhat 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.
Observed four packages of tuna thawed still in Rop packaging with instructions to remove from packaging prior to thawing.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
Fish must be fully cooked or discarded. Person in charge unable to provide proof of parasite destruction for salmon purchased fresh. Person in charge called supplier and provided parasite destruction letter by end of inspection.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In walk in cooler raw beef stored on covered bucket of sauce. Raw chicken case stored over cases of soup base. Person in charge began rearranging.
Fixed on the spot
Food stored in ice used for drinks.
Observed container of lemons stored in drink ice at server area. Person in charge removed.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee wash one gloved hand, one unloved hand at triple sink with no soap, then return to cookline and handle food.
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Non food grade paper towels utilized to line food containers, wrap fish.
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
Hose Bibb under main kitchen hand wash sink (2), two hose bibbs and back mop sink missing vacuum breakers.
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
Multiple items on menu topped with fish eggs and or smoked salmon missing disclosure. The following menu items were observed to be missing the disclosure 05, 08, 21, P9. Under cooked rolls 06, 12, 14,15,18,22, 28, 29. Under deep fried 08. Under sashimi Fish roe, smoked salmon. Also, blackboard special missing disclosure.
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Establishment holds sushi rice, krab, tobiko on time, person in charge unable to provide time paper work. Inspector provided.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards with debris accumulated at main makeline, moveable board at back kitchen.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed bucket stored in sushi hand wash sink. Person in charge removed. Observed employee fill pitcher at back hand wash sink.
Fixed on the spot
Code 53, Manager certification and employee training: Required employee training expired for all employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. All employee training expired between 8.2025, 10.2025.
Basic2
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. Observed four packages of tuna thawed still in Rop packaging with instructions to remove from packaging prior to thawing.
Repeat violation
Code 08, Food protection and cross-contamination: Food stored on floor.
Buckets of food stored on floor of walk in cooler. Cases of food stored on floor in walk in freezer. Person in charge began raising.
Fixed on the spotRepeat 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
- 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.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.