Wasabi Japanese Steakhouse
10206 Rivercoast Dr, Jacksonville, FL 32246 · Permanent Food Service · License 2614053
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Aug 5 routine inspection4 high priority (1 fixed on the spot, 2 repeats), 4 intermediate (1 fixed on the spot, 1 repeat), 8 basic (3 repeats)-48
- Administrative complaint on Aug 5Counts in full until a follow-up finds the problems fixed-20
- Safety score32
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 visitAug 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
4 containers of white rice (57-61°F - Cooling); 2 containers of cooked carrots (57-60°F - Cooling), both stored in walk in cooler from over night with no additional preparation done today as per manager. Rice container covered with condensation under lid & carrots with lid. Stop sale issued 1 container cut lettuce (49°F - Cooling), stored in deep storage bin covered with water from over night in walk in cooler with no additional preparation done today as per manager. Stop sale issued
Repeat violationAdministrative complaint
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
4 containers of white rice (57-61°F - Cooling); 2 containers of cooked carrots (57-60°F - Cooling), both stored in walk in cooler from over night with no additional preparation done today as per manager. Rice container covered with condensation under lid & carrots with lid. Stop sale issued
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
1 container cut lettuce (49°F - Cooling), stored in deep storage bin covered with water from over night in walk in cooler with no additional preparation done today as per manager. Stop sale issued
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw prep salmon stored over sauces in reach in cooler at sushi bar. Employee properly stored
Fixed on the spotRepeat violationAdministrative complaint
Intermediate4
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection.
4 containers of white rice (57-61°F - Cooling); 2 containers of cooked carrots (57-60°F - Cooling), both stored in walk in cooler from over night with no additional preparation done today as per manager. Rice container covered with condensation under lid & carrots with lid. Stop sale issued 1 container cut lettuce (49°F - Cooling), stored in deep storage bin covered with water from over night in walk in cooler with no additional preparation done today as per manager. Stop sale issued
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
At employee restroom in kitchen. Employee provided paper towel
Fixed on the spot
No soap provided at handwash sink.
At employee restroom in kitchen
Repeat violation
Code 32, Restrooms: Lack of toilet tissue at each toilet.
In employee restroom in kitchen
Basic8
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Raw shrimp at 38°F stored thawing in prep sink under no running water
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee cup on prep table
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Interior microwave in kitchen with encrusted food debris
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Reach in cooler gasket soiled
Code 32, Restrooms: Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors.
At employees restroom door in kitchen
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Multiple ceiling tiles in kitchen with dust build up
Repeat violation
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.
Employee phone on prep table
Repeat violation
Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
Wet mop stored not hung in mop bucket
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.