OEC HIBACHI SUSHI

Name: OEC HIBACHI SUSHI
Address: 711 EDGEWOOD AVE N, JACKSONVILLE, FL, 32254, US
Rating: 75.4

711 EDGEWOOD AVE N, JACKSONVILLE, FL 32254

License #2615173

🍱 Japanese/Sushi ℹ️

75.4 Grade C / 100

Mixed Health Record

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Latest inspection

January 29, 2026 · 8 findings · 0 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

OEC HIBACHI SUSHI in JACKSONVILLE currently holds an InspectFL Health Score of 75.4 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on January 29, 2026. Across those visits, inspectors documented 60 total violations — 11 critical, 10 major, 39 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

August 19, 2025

The latest inspection on January 29, 2026 shows 8 observation rows: no critical rows, 3 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

78%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

OEC HIBACHI SUSHI has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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*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: Met Inspection Standards
[14-05-4] Cardboard used to line food-contact shelves. Observed cardboard lining shelves with food items on top throughout kitchen area.
[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 back prep table.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on hood filters on cook line.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed frozen raw chicken thawing at room temperature by three compartment sink. Person in charge placed chicken in sink and turned on running water.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board on flip top cooler on cook line and not in sanitizing solution between uses.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed multiple dishes stored in hand wash sink by three compartment sink. Person in charge removed all items from sink.
[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 multiple food items prepared within past 3 days but more than 24 hours prior with no date marking.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with chemical inside stored by hand wash sink near three compartment sink.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Observed clear single service container used for scooping flour across from three compartment sink with no handle.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed red cutting board stored on shelf across from three compartment sink with grooves and no longer easily cleanable.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed black reach in cooler in kitchen area next to wok station person in charge indicated was only employee food. Employee removed pooled eggs from reach in cooler and added them to wok for fried rice used for hot holding.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor under three compartment sink with mold like substance build up.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop in flour container across from three compartment sink with handle in contact with product.
[43-01-4] Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Observed box of to go containers on chair stored next to bed person in charge stated was for sleeping quarters. Sleeping quarters without any partitioning.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled gaskets on reach in cooler on front line. Soiled gaskets and frames on walk-in cooler door. Soiled hood filters above flat top grill.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish items and raw shrimp stored over container of cooked noodles in walk-in cooler. Person in charge moved cooked noodles to top shelf.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee beverage stored on hand wash sink by three compartment sink.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed raw fish eggs person in charge stated only go on the California Roll. California Roll not identified as containing raw food items on paper menu located on front counter.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand wash sink on front line. Person in charge provided soap.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottle with brown chemical person in charge stated was cleaner under shelf by rice hot holding station. Person in charge labeled spray bottle.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. At spice rack on dry goods storage room, multiple containers were using to go cups as scoopers. Operator removed.
[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 phone on prep table in kitchen. Operator removed phone.
[36-73-4] Floor, walls and or ceiling soiled/has accumulation of debris. Ceiling tiles throughout establishment soiled. Walls behind to triple sink are soiled. Floors of walk in freezer are soiled. Wall behind wok station in kitchen is soiled.
[08B-38-4] Food stored on floor. Two jugged containers of soy sauce were on ground. Operator removed from ground.
[14-42-4] Hood filter missing from automatic fire suppression/exhaust system. Hood filter above flat top where rice is cooked missing one filter.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tong placed on handle in front of fryer close to ground. Operator removed tongs.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle of scooper in container of flour next to walk in cooler in direct contact with flour. Operator removed.
[43-01-4] Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. In back room by back door of establishment, living quarters had public food stacked against wall.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters at wok station and flat top stove soiled.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee opened water bottle on same shelf as customer drinks in reach in cooler by drive thru window. Operator removed employee drink.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers stored at dry storage room not inverted. Operator inverted.
[08B-12-5] Stored food not covered. Two pans of raw chicken in walk in cooler were not covered/protected. Operator added cover.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth at wok station and flat top stove were not stored in sanitizer solution. Operator removed cloths.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw salmon was placed over unwashed vegetables in walk in cooler. Operator removed salmon from above vegetables.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Container of raw chicken was placed over prepped broccoli. Operator removed chicken from above broccoli.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At flip top reach in cooler on make line behind flat top stove cream cheese (47F - Cold Holding). Cream cheese was over cool line. Operator placed in reach in cooler below to drop temperature.
[41-10-4] Toxic substance/chemical improperly stored. Cleaning chemicals were stored next to unwrapped paper towels. Operator removed paper towels.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash station by triple sink had dirty dishes in sink. Operator removed.