Tenkura Sushi
76000 William Burgess Blvd Unit 7, Yulee, FL 32097 · Permanent Food Service · License 5501250
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 15 routine inspection5 high priority (2 no follow-up needed, 3 fixed on the spot), 3 intermediate (fixed on the spot), 11 basic-32
- Safety score68
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 15, 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.
19 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In glass display coolers at sushi bar, tuna (47°F - Cold Holding); krab (46°F - Cold Holding). Manager stated items had just been out to make order then put back into cooler.
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 bottom of flip top reach in cooler on cook line, pan of raw shelled eggs stored above open container of tofu. Manager moved raw egg to bottom shelf. Also, in walk-in cooler three tubs of raw chicken stored above covered containers of different sauces.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
In walk-in cooler, multiple pans of raw chicken stored over raw beef. Also, in walk-in freezer, metal tray of raw chicken and metal tray of raw beef stored on top of raw fish products.
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Multiple food items stored in plastic to go bags in walk-in freezer.
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
On lower shelf of table on cook line, spray bottle of Lysol and other cleaner stored next to sauce bottles and seasoning containers. Manager removed spray bottles from shelf.
Fixed on the spot
Intermediate3
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Employee washing wiping clothes out in handwash sink by server area. Also, steel wool used to clean exterior of fryers in handwash sink at end of cook line. Manager removed. Also, dirty utensil in handwash sink next to three compartment sink. Manager removed utensil from sink.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels in dispenser at handwash sink at end of cook line. Manager stocked paper towels.
Fixed on the spot
Code 53, Manager certification and employee training: Records/documents for required employee training do not contain all of the required information.
Training certifications of all employees only have employee name and date of training. No birth date, expired date or business name. Manager filled out all information during inspection.
Fixed on the spot
Basic11
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
On shelf near back door, container of flour not labeled.
Code 08, Food protection and cross-contamination: Food stored on floor.
Under cook line, jug of fry oil on floor. Operator removed from floor. Also, to right of three compartment sink two (2) buckets of soy sauce on floor. Also, multiple sauces and container of noodles on floor of walk-in cooler. Also, at sushi bar, container of ginger on floor.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
Ice scoop at server station stored between table and side of ice machine between uses.
In-use knife/knives stored in cracks between pieces of equipment.
Five (5) knives stored between reach in cooler and prep table on cook line. Manager removed all knives and stored in pan.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container in ice machine/ice bin.
Two (2) containers of coconut water for employee in ice machine. Employee removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
In rice cooker, to go bowl used as scoop. Manager removed bowl from rice. Also, in bottom of flip top reach in cooler on cook line, to go bowl used as scoop in cooked chicken. Manager removed bowl.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed two wet wiping clothes on counter at server station upon arrival. Server put clothes in sanitizer bucket.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Multiple gaskets throughout establishment soiled with food debris/torn.
Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
Multiple pans on shelf above three compartment sink stacked before properly air drying.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
To go boxes on top shelf of cook line not inverted. Manager flipped all stacks of boxes. Also, at sushi bar, to go boxes not inverted. Manager flipped all boxes.
Fixed on the spot
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 charger in metal cooking bowl on top edge of reach in cooler on cook line. Employee removed charger.
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.
- 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.
- Wet nesting
- Stacking dishes or containers before they have dried, which traps moisture where germs can grow.