Volcano Sushi House
4765 Hodges Blvd Ste 3, Jacksonville, FL 32224 · Permanent Food Service · License 2615370
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 7 routine inspection5 high priority (1 fixed on the spot, 3 repeats), 7 intermediate (1 fixed on the spot, 3 repeats), 9 basic (2 repeats); intermediate violations cost 18 at most-62
- Administrative complaint on Oct 7Counts in full until a follow-up finds the problems fixed-20
- Safety score18
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 visitOct 7, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
21 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 in same container as ready-to-eat food.
Raw fish stored over prep veggies in walk in cooler on shelf. Moved by manager.
Fixed on the spotRepeat violationAdministrative complaint
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Observed employee handling raw produce and cutting with knife with bare hands and storing in prep pan and placing in flip top reach in cooler area for later service
Code 12, Handwashing and hygienic practices: Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Employee in kitchen wipe hands on clothing and return preparing food without washing hands
Repeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Observed non-food grade paper towels being used in direct contact to stored cooked foods in reach in cooler
Repeat violationAdministrative complaint
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 2 total live flying insects in dining room area
Intermediate7
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.
Operator has time marked but no written procedures. Completed paperwork during inspection
Fixed on the spot
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Operator has 5 food handler employees with no proof of written agreement
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board at make table reach in cooler
Repeat violation
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Utensils stored in hand wash sink in kitchen
Repeat violation
No paper towels or mechanical hand drying device provided at handwash sink.
At both hand wash sink in kitchen
No soap provided at handwash sink.
At both hand wash sink in kitchen
Repeat violation
Code 53, Manager certification and employee training: No proof of required state approved employee training provided for employee hired more than 60 days ago.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Operator has total of 6 food handler employees with 4 hired over 60 days with no proof of training
Basic9
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Tongs stored on flat top grill door handle
Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
Multiple employees on cook line preparing food with no hair restraint
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employee on cook line preparing food with watch on wrist
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Card board in walk in cooler shelves
Cutting board has cut marks and is no longer cleanable.
Cutting board at make table reach in cooler
Ice buildup in reach-in freezer and/or walk-in freezer.
Upright reach in freezer with ice build up
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Exterior of fryer and flat top grill area with grease build up. Reach in cooler gasket soiled
Repeat violation
Buildup of food debris/soil residue on equipment door handles.
Under handle of flip top lid reach in cooler soiled
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.
Employees personal phone and clothing stores next to food prep
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.