Tsunami Red Bowl
12553 Bartram Park Blvd Ste 304, Jacksonville, FL 32258 · Permanent Food Service · License 2615248
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 26 routine inspection7 high priority (2 fixed by the Sep 3 follow-up, 5 fixed on the spot), 5 intermediate (3 fixed on the spot), 6 basic (2 repeats)-41
- Administrative complaint on Aug 26, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score47
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 visitSep 3, 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 26, 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 priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Escolar and tuna thawed in sealed Rop packaging with instructions to keep frozen, remove from package 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 fish that arrives fresh at establishment. Person in charge called suppliers and obtained during inspection.
Fixed on the spot
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Chicken in reach in cooler stored above fill line at 50°F. Person in charge removed excess.
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 shell eggs stored over minced garlic. In white stand up reach in freezer no longer commercially packaged salmon stored over krab. Person in charge began rearranging.
Fixed on the spot
Food stored in ice used for drinks.
Observed container of cut lemons stored in drink ice at server line. Person in charge removed.
Fixed on the spot
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 containers in contact with food.
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine testing at 0ppm during inspection, even after priming. Establishment will utilize triple sink for sanitizing until unit is serviced.
Fixed on the spot
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.
On lunch menu items number 32, 73, 74 contain raw products and are not identified. On kitchen dinner menu and all day black menu appetizers, items under sushi or sashimi 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, fried rolls in kitchen , tobiko, cut kale at sushi line, boba at server station. Unable to provide written procedures. 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.
Non fixed cutting boards with staining. Also, interior door of ice machine with debris accumulation.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed packages of food thawing in back kitchen hand wash sink. Observed rags and knife stored in back hand wash sink by dishmachine. Person in charge removed.
Fixed on the spot
Code 52, Misrepresentation or misbranding: Establishment advertised a specific fish on the menu/menu board but served another type of fish.
Establishment advertises Red Snapper on the menu, when asked which fish is served, person in charge indicated Tilapia is served. Invoices indicate tilapia has been ordered. Also, several menu items indicated Crab, or Crab delight, person in charge states imitation crab is being served. Multiple other menus items indicated Krab. Person in charge began making changes.
Fixed on the spotAdministrative complaint
Basic6
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. Escolar and tuna thawed in sealed Rop packaging with instructions to keep frozen, remove from package prior to thawing.
Code 08, Food protection and cross-contamination: Stored food not covered.
Multiple prepped items stored uncovered in walk in cooler. Person in charge began covering.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed utensils at cookline stored in standing water at 84°F. Person in charge moved to griddle.
Fixed on the spotRepeat violation
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed wet wiping cloths stored on sushi prep cutting boards.
Repeat violation
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Cups at server area wet nesting.
Code 25, Single-service items: Single-service articles improperly stored.
Observed cases of single service items stored on floor of external shed located outside back door.
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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.