Volcano Japanese Cuisine
13475 Atlantic Blvd Ste 40, Jacksonville, FL 32225 · Permanent Food Service · License 2613920
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 13 routine inspection1 high priority (fixed on the spot), 2 intermediate (1 fixed on the spot), 6 basic-14
- Safety score86
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 13, 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.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Tofu 50f on ice, manager placed ice inside
Fixed on the spot
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Sushi chef rinsing knife in handsink,
No paper towels or mechanical hand drying device provided at handwash sink.
Handsink on cook line side, manager provided paper towels
Fixed on the spot
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.
2 packs of tuna thawing in vacuum seal, sushi cut open
Fixed on the spot
Code 08, Food protection and cross-contamination: Employee personal food not properly identified and segregated from food to be served to the public.
Personal food in walk in cooler, not labeled Personal food in reach in freezer clam/oysters
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Rice scooper in water 76f manager turned on warmer
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Personal drink on cool line, employees removed
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets soiled with black debris, all gaskets
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.
Keys on cook line. Removed
Fixed on the spot
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.