Sushi-X

8221-16 Southside Blvd, Jacksonville, FL 32256 · Permanent Food Service · License 2614141

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Aug 11, 2026

What drove the grade

Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.High priority · fixed on the spot · 13 other violations

How the score was calculated

Starting score100
Violations at the Aug 11 routine inspection
2 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 10 basic (3 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

Aug112026

Routine inspection

14 violations found

First visitAug 11, 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.
14 violations found:
- 2 High priority
- 2 Intermediate
- 10 Basic
What the inspector cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
  No time mark on prepped shrimp by cookline. Marked by manger. Placed about 30 mins ago. Marked by manger. No time mark on cooked sushi rolls and cooked sweet potatoes. Kitchen. Marked by manger.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Food service employee did not wash hands or change gloves between tasks. Handled soiled equipment. Inspector intervened.
  Fixed on the spot
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Raw shrimp thawing in standing water in Hand Wash Sink. Manager intervened.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  No paper towels at rear kitchen Hand Wash Sink.
Basic10
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  Raw shrimp thawing in standing water in Hand Wash Sink. Manager intervened.
  Fixed on the spot
  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.
  Salmon thawing in vacuum bag. Manager intervened. cut and removed from bag.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Container of batter on floor. By cookline. Moved by manager.
  Fixed on the spotRepeat violation
  Uncovered food stored near sink exposed to splash.
  Prepped raw shrimp close to / under paper towels dispenser. Moved by manager
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Plate as scoop in rice.
  Repeat violation
  Interior of refrigerator or freezer in disrepair/has exposed insulation.
  Torn cooler gaskets to reach in cooler by cookline. 2 coolers.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  2 wet wipes on counter in : kitchen / 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 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Missing Hand Wash Sign at kitchen Hand Wash Sink.
- 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 personal hat on cutting board at frontline. Moved by manager.
  Fixed on the spot
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.