OBENTO

Name: OBENTO
Address: 6334 103 ST UNIT 39, JACKSONVILLE, FL, 32210, US
Rating: 82.4

6334 103 ST UNIT 39, JACKSONVILLE, FL 32210

License #2612834

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

82.4 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

OBENTO in JACKSONVILLE currently holds an InspectFL Health Score of 82.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 7, 2026. Across those visits, inspectors documented 34 total violations — 9 critical, 8 major, 17 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 9, 2025

The latest inspection on January 7, 2026 included 3 critical violations, 5 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero imported notes.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[01B-03-5] Stop Sale issued due to adulteration of food product. Observed 2 packs of raw tuna thawed in original commercial packaging. Package states to remove from package prior to thawing.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed frozen shrimp thawing in standing water in three compartment sink. Person in charge removed shrimp from sink and placed in walk-in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed multiple food storage containers with visible mold like substance stored on drying rack with clean containers above three compartment sink.
[24-06-4] Clean utensils or equipment stored in dirty drawer or rack. Observed clean utensils stored in metal container with food debris at bottom on back prep table near three compartment sink.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed metal bowl, knives, and metal scrub brushes stored in hand wash sinks at end of cook line and near three compartment sink. Person in charge removed all items from hand wash sinks.
[35B-03-4] Outer openings not protected with self-closing doors. Observed neither of 2 rear exit doors able to self-close.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on top shelf of flip top cooler on cook line. Employee moved beverage to designated area.
[14-52-4] Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Observed gaskets in disrepair on walk-in cooler door.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; excess grease build up on wok station near back hand wash sink. Mold like substance and food debris on all reach in cooler and walk-in cooler door gaskets.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed excess ice build up in standing reach in freezer closest to three compartment sink.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp stored directly on top of ready to eat vegetables in chest freezer on back of cook line.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink at end of cook line. Employee provided paper towels.
[53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed all employee training certificates hand written on photocopied versions of a National Registry of Food Safety Professionals certificate. Person in charge unable to provide any original certificates.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed scoops stored in visibly soiled water with food debris on flat top grill. Person in charge replaced with clean water.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed cooked noodles with no date marking prepared previous morning per person in charge.
[36-37-5] Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Observed ceiling tiles not smooth and easily cleanable throughout kitchen area.

Disposition: Administrative complaint recommended
[35A-03-4] Dead roaches on premises. Observed; One dead roach ion shelf behind canned sauces in dry storage. One dead roach in floor between chest reach in freezers on back of cook line. Person in charge cleaned and discarded dead roaches.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed frozen shrimp thawing in standing water in three compartment sink. Person in charge turned on running water.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed knife stored in hand wash sink closest to three compartment sink.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee on cook line rinse hands in mop sink next to hand wash sink closest to rear exit.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled hood filters above wok station. Soiled gaskets on reach in cooler doors on cook line.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed cilantro stored in plastic to-go bags in walk-in cooler.
[14-52-4] Nonfood-contact surfaces not designed and constructed to allow easy cleaning and maintenance. Observed gaskets in disrepair on walk-in cooler door.
[08A-11-5] Raw animal food stored over canned/bottled drinks. Observed raw shell eggs stored over bottled beers in walk-in cooler.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed clear plastic containers stacked on top of each other with visible signs of moisture and unable to air dry stored above three compartment sink.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting board with grooves and no longer smooth and easily cleanable on center prep table near three compartment sink.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone stored on small shelf above flip top cooler on cook line.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink near rear exit of kitchen. Person in charge provided paper towels.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed utensils stored in soiled hot water on flat top grill. Person in charge replaced with clean water.
[16-20-4] Faucet at three-compartment sink does not reach all compartments. Observed faucet removed from water source at three compartment sink. Three compartment sink has 2 water sources but 1 faucet has been removed. Remaining faucet is unable to reach all 3 compartments.
[35B-03-4] Outer openings not protected with self-closing doors. Observed both doors at rear exit of establishment with no self-closing mechanisms.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed establishment ordering Fresh Scottish Salmon that is delivered thawed. Fresh Scottish Salmon has Farm Raised indicator on invoice, but no indication of pellet-fed. Non-exempt fish may not be served raw or undercooked. Consumer Advisory must be in place.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed container of soup made from chicken base at temperatures of 87F in steaming unit in center of cook line. Person in charge stated unit is broken and soup is continuously reheated throughout the day with an intent to keep hot. Person in charge moved soup to flat top grill for reheating to minimum temperature of 165F or higher. Chicken broth (87F - Hot Holding)
[29-09-4] Faucet/handle missing at plumbing fixture. Observed missing faucet at plumbing fixture at three compartment sink.

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