@corner Sushi
2443 S US Hwy 1, Saint Augustine, FL 32086 · Permanent Food Service · License 6502218
What drove the grade
Employee dried hands on clothes/apron/soiled towel after washing.
How the score was calculated
- Starting score100
- Violations at the Oct 27 routine inspection2 high priority (fixed on the spot), 1 intermediate (fixed on the spot), 5 basic (1 repeat)-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 visitOct 27, 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.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 12, Handwashing and hygienic practices: Employee dried hands on clothes/apron/soiled towel after washing.
Observed sushi employee dry hands on cloth towel after washing hands at sushi bar. Discussed with person in charge. They rewashed hands.
Fixed on the spot
Employee washed hands with no soap.
Observed sushi cook wash hands with no soap. Discussed with employee they rewatched hands with soap.
Fixed on the spot
Intermediate1
Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Observed cooked noodles in reach in cooler without date marked. Person in charge added date mark.
Fixed on the spot
Basic5
Code 14, Food-contact surfaces designed and maintained: Interior of equipment with rust that has pitted the surface
Observed interior of both microwaves rusted, peeling and pitted.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed interior of multiple microwave soiled with food debris.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed multiple reach in cooler and reach in freezers with black/green mold like substance soiled gaskets. Observed shelves in dry storage area soiled with food debris debris.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor and walls soiled/has accumulation of debris.
Observed floors in kitchen soiled with food debris. Observed walls in kitchen soiled with food debris.
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.
Observed several pieces of employee personal items above flip-top cooler top cooler. Person in charge made employee remove all of personal items from cook line gaskets soiled
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.