Sushi Q Japanese Restaurant
5010 Gate Parkway Suite 6, Jacksonville, FL 32256 · Permanent Food Service · License 2615748
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 Jul 21 routine inspection2 high priority (1 fixed by the Jul 22 follow-up, 1 fixed on the spot, 1 repeat), 3 intermediate (1 fixed on the spot, 1 repeat), 7 basic (1 repeat)-25
- Administrative complaint on Jul 21, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score63
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitJul 22, 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 visitJul 21, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Items in walk in cooler: Tofu 49°. 48°. Cooked chicken 50°. 50°. Per Person In Charge. Times placed about noon. Moved by manager to another cooler.
Fixed on the spotRepeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Shopping bags. Used to store food in walk in freezer. Meats.
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Hand Wash Sink blocked by equipment. Kitchen.
Handwash sink used for purposes other than handwashing.
Pan in kitchen Hand Wash Sink. Moved by manager.
Fixed on the spotRepeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at Dish machine line Hand Wash Sink.
Basic7
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Raw frozen pork thawing at room temperature in kitchen. Raw shrimp thawing in standing water in sink. 40°.
Code 08, Food protection and cross-contamination: Stored food not covered.
Uncovered seafood in walk in freezer. Shrimp. Fish.
Code 14, Food-contact surfaces designed and maintained: Reach-in cooler shelves with rust that has pitted the surface.
Rusty Reach in cooler shelves . Kitchen cooler.
Interior of refrigerator or freezer in disrepair/has exposed insulation.
Torn, loose gaskets to coolers in kitchen.
Cold holding equipment not maintained in good repair.
Do not store time/temperature control for safety food in this unit until the unit is repaired. Per technician, Walk in cooler condenser frozen. Foods at between 48-50°.
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.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.