Yashi Sushi

4820 Deer Lake Drive West D-1, Jacksonville, FL 32246 · Permanent Food Service · License 2614475

Official report

out of 100

Grade F

Safety score 16 of 100

Latest visit: Oct 14, 2026 (3 weeks ago)

What drove the grade

Raw animal food stored over/not properly separated from ready-to-eat food.High priority, repeat · 20 other violations

How the score was calculated

Starting score100
Violations at the Oct 14 routine inspection
6 high priority (3 repeats), 3 intermediate (1 fixed on the spot, 2 repeats), 12 basic (4 repeats); basic violations cost 12 at most
-64
Administrative complaint on Oct 14
Counts in full until a follow-up finds the problems fixed
-20
Safety score16

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct142026

Routine inspection

21 violations found

First visitOct 14, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
21 violations found:
- 6 High priority
- 3 Intermediate
- 12 Basic
What the inspector cited
High priority6
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Frozen raw prep fish stored over frozen egg rolls in reach in freezer
  Repeat 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 handling raw chicken and raw shrimp and then handling to go containers without washing hands on cook line
  Repeat violationAdministrative complaint
  Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Observed server employee handling soiled equipments and then handling food and preparing drinks without washing hands
  Repeat violationAdministrative complaint
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
  Green scallions stored in direct contact inside non-food grade bag in walk in cooler
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Chemical butane spray stored at sushi bar near food preparation
- Code 50, Current license displayed: Operating with an expired Division of Hotels and Restaurants license.
  Establishment observed preparing, serving, or selling food to public with an expired license. Operator license expired June 1, 2026 and under same ownership
  Administrative complaint
Intermediate3
- 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 for sushi rice but no written procedures. Completed form during inspection
  Fixed on the spot
- 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 stained
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Bowl stored in hand wash sink at sushi bar
  Repeat violation
Basic12
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Gallon of sauce stored on floor in walk in cooler
  Repeat violation
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Employee on cook line preparing food with no hair restraint
- Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
  On dry storage shelf
  Equipment in poor repair.
  Reach in freezer with torn gasket
  Repeat violation
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Shelves in walk in cooler with rust
  Cardboard used to line nonfood-contact shelves.
  In walk in freezer
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Interior toaster oven at sushi bar with food debris
  Reach-in cooler interior/shelves have accumulation of soil residues.
  Interior reach in freezer soiled
  Repeat violation
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Exterior of fryer with grease build up Reach in cooler gasket soiled
  Repeat violation
  Buildup of food debris/soil residue on equipment door handles.
  Under handle soiled at flip top reach in cooler
- Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
  Under cooking equipment In walk in cooler
- 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 hat stored on shelf near dry storage food
Official report, on the Florida DBPR website

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.