Ten Zushi
9680 Argyle Forest Blvd, Suite 3, Jacksonville, FL 32222 · Permanent Food Service · License 2616109
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Jul 15 routine inspection5 high priority (4 fixed on the spot, 2 repeats), 3 intermediate (2 fixed on the spot, 1 repeat), 10 basic (4 repeats); basic violations cost 12 at most-42
- Administrative complaint on Jul 15Counts in full until a follow-up finds the problems fixed-20
- Safety score38
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 visitJul 15, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
18 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Open raw salmon stored over margarine in right flip top reach in cooler in the kitchen. Operator moved margarine to proper storage. Also, in walk-in cooler, bowl of raw tuna stored on top of cucumbers. Operator moved tuna to proper storage.
Fixed on the spotRepeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
Observed employee blow into the inside of a single-use glove and place on hand. Inspector coached employee and employee removed gloves, washed hands and placed on new gloves. Also, observed cook with gloved hand place raw beef onto the grill then handle clean utensils and clean pot. Pot was removed for cleaning and employee removed gloves, washed hands and placed on new gloves.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Paper towels used as liners in direct contact with limes, basil and scallions. Operator removed paper towels.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed one live flying insect at sushi area.
Repeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Bag of medicine eye drops stored in server reach-in cooler stored over prepared salads. Operator moved medicine to proper storage.
Fixed on the spot
Intermediate3
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
No written procedures available. Provided DBPR HR 5030-104.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Brushes and miscellaneous items in handwash sink at three compartment sink. Operator removed all items.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Per operator, missing five employee proof of food handler training.
Basic10
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Raw chicken in kitchen utility sink in standing water. Operator placed running water over raw chicken.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Multiple cases of chicken, pork and fish stored on the floor of the walk-in freezer. Operator moved all cases to shelving.
Fixed on the spotRepeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowl used as scoop in bin of sugar. Operator removed bowl.
Fixed on the spotRepeat violation
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Wiping cloth solutions in kitchen and at the service station tested at 10ppm chlorine. Operator remade both solutions to 50ppm chlorine and 100ppm chlorine.
Fixed on the spotRepeat violation
Wiping cloth sanitizing solution stored on the floor.
Wiping cloth solution stored on the floor in the kitchen. Operator added an empty bucket underneath to elevate the solution.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior of kitchen oven with food debris.
Code 29, Plumbing and backflow prevention: Standing water in bottom of reach-in-cooler.
Standing water observed in bottom of left flip top reach in cooler in the kitchen.
Code 36, Floors, walls, ceilings and ventilation: Floor/wall/ceiling/vents soiled/has accumulation of debris.
Multiple ceiling vents in kitchen and prep area with dust/debris. Fan guards in walk-in cooler have dust/debris.
Repeat violation
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Displayed license expired on June 1, 2026.
Code 51, Other sanitary and safe operation: No Heimlich maneuver/choking sign posted.
Provided DBPR HR 5030-105.
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.