Sushiko

3620 St Johns Ave, Jacksonville, FL 32205 · Permanent Food Service · License 2614696

Official report

out of 100

Grade C

Safety score 77 of 100

Latest visit: Sep 25, 2026 (6 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed by the Sep 25 follow-up · 9 other violations

How the score was calculated

Starting score100
Violations at the Aug 31 routine inspection
3 high priority (2 fixed by the Sep 25 follow-up, 1 fixed on the spot), 1 intermediate, 6 basic (3 repeats)
-21
Extension granted on Sep 4, since fixed
Reduced from 3 because a follow-up found the problems fixed
-2
Safety score77

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

Inspection history

1 inspection · 3 visits

Aug312026

Routine inspection

10 violations found · Inspector came back 2 times

2nd follow-up visitSep 25, 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
1st follow-up visitSep 4, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
1 violation still not corrected:
- 1 High priority
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Food items are 44°F per manager they ordered a replacement part. Manager stated food items were brought from the walk in cooler at 11am . Manager moved items into the walk in cooler to cool.
  More time givenFixed on the spot
Official report, on the Florida DBPR website
First visitAug 31, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
10 violations found:
- 3 High priority
- 1 Intermediate
- 6 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  shrimp (54°F - Cold Holding); chicken (50°F - Cold Holding); cooked noodles (49°F - Cold Holding); potsticker (49°F - Cold Holding) food items stored in flip top cooler on cooks line.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Fish eggs over fully cooked fish cakes. Employee properly stored food items.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  White paper towels used to line several food containers.
Intermediate1
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Hand sink blocked by portable air conditioner.
Basic6
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
  Shelves lined with cardboard boxes on cook line.
  Repeat violation
  Equipment in poor repair.
  Torn gasket on flip top cooler.
  Repeat violation
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Rust on shelves in walk in cooler.
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Gasket soiled on walk in cooler door.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
  Water damages on ceiling tile.
- 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.
  Cellphone on prep table in sushi prep area. Manager moved cellphone.
  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.
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.