Sushi King
2750 Race Track Rd Ste 106, Saint Johns, FL 32259 · Permanent Food Service · License 6502136
What drove the grade
Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed.
How the score was calculated
- Starting score100
- Violations at the Aug 10 routine inspection1 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 4 basic-15
- Safety score85
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 10, 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 priority1
Code 01, Approved source; food safe and unadulterated: Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed.
No proof of aquaculture for raw salmon. Operator called supplier, received letter for salmon being pen raised and pellet fed.
Fixed on the spot
Intermediate3
Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
Raw animal foods must be fully cooked prior to service. Hard back menu has incomplete consumer advisory, paper sushi menu has no consumer advisory. Supplied operator with consumer advisory handout, he posted on wall near cash stand.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
At cook line, cutting board on flip,top reach-in cooler has black stains.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
At cook line, scrub pad in handwash sink.
Basic4
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
At soup station, scoop for krispys has handle touching product. Operator removed scoop.
Fixed on the spot
In-use utensil stored in standing water less than 135°F.
At cook line, scoops for rice in cup of standing water at 82f. Employee removed from water.
Fixed on the spot
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
At sushi bar, stacked before air drying towel on counter.
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
At cook line, togo containers and lids on top shelf not inverted. Operator inverted items.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.