PHILIP SUSHI

Name: PHILIP SUSHI
Address: 9475 PHILIPS HWY STE 20, JACKSONVILLE, FL, 32256, US
Rating: 12.8

9475 PHILIPS HWY STE 20, JACKSONVILLE, FL 32256

License #2614386

🍱 Japanese/Sushi ℹ️

12.8 Grade F / 100

Failing Health Score

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Latest inspection

October 28, 2026 · 11 findings · 2 critical

Routine - Food

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Highest-priority rows.

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Minor

Usually lower-risk context.

Quick take

PHILIP SUSHI in JACKSONVILLE currently holds an InspectFL Health Score of 12.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 18 times from Florida DBPR, with the most recent inspection on October 28, 2026. Across those visits, inspectors documented 110 total violations — 48 critical, 32 major, 30 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

October 8, 2025

The latest inspection on October 28, 2026 shows 11 observation rows: 2 critical, 2 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

78%

Inspector notes

110

Coverage note

Inspector notes linked where available

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PHILIP SUSHI has a rough inspection history. Would you risk it?

F record

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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: Inspection Completed - No Further Action
[10-08-5] Ice scoop handle in contact with ice. Ice scoop handle touching ice at ice bin wait-station.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in standing water. 75°. Kitchen.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soil residue buildup on sides of coolers , fryers. Exterior of microwave.
[31A-09-4] Handwash sink not accessible for employee use at all times. Tray of cups in Hand Wash Sink by Dish machine.
[31A-11-4] Handwash sink used for purposes other than handwashing. Large whisk in kitchen Hand Wash Sink. Pan in wait-station Hand Wash Sink.
[35A-02-8] Live, small flying insects found. One fly in rear kitchen.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Soiled wall by fryer.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen coolers. Frontline cooler.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Cooler by cookline with warped /damaged gaskets.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine 0 ppm. Three compartment sink set up.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. To go container used as scoop in vinegar. Person in charge removed.
[08B-12-5] Stored food not covered. Observed multiple food items stored uncovered in walk in cooler. Also tempura cooked stored uncovered on shelf in kitchen. Person in charge covered. Buckets of sauce stored on floor in walk in cooler.
[14-31-5] Nonfood-grade bags used in direct contact with food. To go bag stored in direct contact with squid in reach in freezer. Person in charge removed and began wrapping in plastic. Also, tuna wrapped in non food grade paper towel.
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. Observed a raw steak stored in same container as butter. Person in charge heated butter to 170F. Moved steak to appropriate location.
[08A-04-5] Raw animal food stored over or with unwashed produce. Observed tray of raw pork stored on top of case of bean sprouts in walk in cooler. At sushi bar, raw fish stored over prepped avocado, wasabi. At reach in freezer no longer commercially packaged pork raw stored over raw fish to be served under cooked. Person in charge began rearranging.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fried onions made in house at 74F stored at room temperature overnight.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried onions made in house at 74F stored at room temperature overnight.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed container stored in hand wash sink at server area. Observed person in charge filled complete with water at sushi hand wash sink. Person in charge removed container.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Fried sushi rolls and tempura held on time, not indicated on time paperwork. Person in charge added during inspection.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One employee with training expired 3.1.26.

Disposition: Warning Issued
[14-11-5] Equipment in poor repair. Observed handle to rice cooker missing, exposed components. Also, string observed in interior of ice machine holding internal component.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan inside two door stand up reach in cooler in kitchen with debit buildup. Also, door handles/ gaskets to main makeline reach in cooler with debris buildup. Person in charge began cleaning. Shelf under cook line with debris buildup.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels lining tempura shrimp.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shrimp stored over ready to eat items. Also, sushi fish stored over unwashed produce in sushi reach in cooler. Person in charge rearranged.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash soiled gloved hands then handle clean container. Spoke to employee during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In walk in cooler Shrimp, chicken, cream cheese, beef (45-48F - Cold Holding) person in charge states has had door open. Person in charge turned down unit during inspection. Ambient temperature of unit 43F by end of inspection. In left sided sushi tabletop cooler fish, fish 45-47F. Person in charge has door to unit open during inspection. Closed doors.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Establishment has printed new menu. Missing disclosure from menu items 8, 29, 85, 108, 116.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Shrimp sauce made with butter held on time per person in charge not indicated on time paperwork.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. To go containers with no handle used in multiple items in kitchen as scoops. Person in charge began removing.
[14-05-4] Cardboard used to line food-contact shelves. Cardboard lining multiple shelves in kitchen.
[36-73-4] Floor soiled/has accumulation of debris. Heavy debris buildup on floor under equipment, along walls. Hole in wall under dishmachine counter.
[08B-38-4] Food stored on floor. Multiple food items in buckets stored on floor in kitchen and in walk in cooler. Also, fried topping uncovered in kitchen. Person in charge covered during inspection.
[33-29-4] Grease receptacle lid open, broken, or missing. Shared grease receptacle with lid open. Person in charge closed. Also, shared dumpster area with discarded items, trash on ground.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease drips observed on hood exterior to filters. Shelf under cook line with heavy debris buildup. Handles to make line reach in cooler, walk in cooler with heavy food debris buildup. Piping under fryer side hand wash sink with debris buildup.
[16-48-4] Old food stuck to clean dishware/utensils. Heavy old food debris buildup on multiple clean utensils such as peeler, knives in kitchen. Person in charge pilled to clean.
[25-32-4] Reuse of single-service or single-use articles. Observed prepped vegetables stored in original box they were received whole. Also, observed establishment reusing shell egg contacts at cookline to hold utensils.
[41-07-4] Container of medicine improperly stored. Observed ointment stored on shelf with and above food storage. Person in charge moved to appropriate location.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine testing at 0ppm. Person in charge will utilize triple sink until unit is serviced.
[08B-56-4] Food stored in ice used for drinks. Observed lemons in contact store in drink ice at server line. Person in charge removed.
[14-31-5] Nonfood-grade bags used in direct contact with food. To go bag used in direct contact with chicken in reach in freezer. Also, non food grade paper towels in direct contact with beef, fried items.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over prepped vegetables in walk in cooler. Raw sushi fish stored over prepped vegetables in sushi reach in cooler. Raw chicken stored over beef in makeline reach in cooler. In reach in freezer raw chicken and raw beef no longer commercially packed stored wrapped in same container. Person in charge began rearranging.
[01B-24-5] Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Char siu sauce heated with vegetables made 2.20 per person in charge.
[35A-05-4] Roach activity present as evidenced by live roaches found. Observed one live roach in dishmachine counter. Observed one live roach on sugar in bulk sugar storage in kitchen. Person in charge killed and discarded.
[35A-23-4] Roach excrement and/or droppings present. Observed one roach egg sac in cabinet under server line. Person in charge discarded.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed live roach in bulk container of sugar.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice in warmer, not on overnight at 51F. Onions left at room temperature overnight at 63F.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice in warmer, not on overnight at 51F. Onions left at room temperature overnight at 63F. See stop sale. Shrimp sauce made with butter out at sushi line at 52F. Person in charge states has been out less than 1 hour, recommend ho,ding on time. At sushi bar, shrimp, fish, fish, fish in tabletop coolers at 45-50F. Person in charge states unit was turned on, then fish was stocked. Person in charge will monitor temperature, move to unit below if not holding.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in triple sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Microwave plate in kitchen with debris buildup. Also, fan in double door reach in cooler with debris buildup. Person in charge pulled to clean.
[31A-11-4] Handwash sink used for purposes other than handwashing. Items stored in server hand wash sink. Also, observed employee wring out towel in hand wash sink. Person in charge removed items in server sink.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at hand wash sink by dishmachine. Person in charge provided.
[11-26-1] No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Person in charge unable to provide proof that some employees informed of their reporting responsibilities. Provided form to operator during inspection.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds sushi rice on time. Person in charge unable to provide time paperwork. Provided paperwork during inspection.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Handles of reach in cooler at cook line with debris buildup.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks, one open stored on prep table. Person in charge removed.
[08B-38-4] Food stored on floor. Multiple food items in containers stored on floor of walk in cooler, also multiple items uncovered.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed exposed insulation on interior of reach in freezer closest to triple sink in kitchen.
[25-32-4] Reuse of single-service or single-use articles. Observed egg cartons and sleeve that hold avocados in use in direct contact with fried items to collect grease.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in sink in standing water. Running water turned on.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine testing at 0ppm. Person in charge will utilize triple sink until unit is repaired.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed manager handling raw fish being placed on sushi with bare hands.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Salmon arrives from True Worlds Food fresh per person in charge unable to provide parasite destruction letter. Person in charge called and received during inspection.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. License expired 6.1.24.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw beef store over bamboo shoots and cream cheese.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee wash gloved hands in hand wash sink instead of changing gloves when soiled. Person in charge spoke to employee.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Fried onions made in house at 80F. Person in charge states has been out overnight.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried onions made in house at 80F. Person in charge states has been out overnight. Recommend making smaller batches and holding on time. In fliptop across from cook line fish cake, noodles, soy eggs in unit at 47-50F. Person in charge states has been in and out of cooler. Ambient temperature of unit 41F during inspection. Person in charge began to ice items down.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Food debris buildup on handheld mandolin slicer. Also, observed black debris on interior door of ice machine.
[31A-11-4] Handwash sink used for purposes other than handwashing. Container stored in hand wash sink at server line. Person in charge removed.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Missing paper towels at hand wash sink closest to cook line. Person in charge provided.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Person in charge holds sushi rice on time, unable to provide time paperwork. Emailed to operator.
[02C-04-5] Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Chashu in walk in cooler thawed, cooked in house and frozen with no date tracking.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Handles of fliptop, microwave, freezers with heavy debris buildup. Also, fan in walk in cooler with dust buildup. Also, dishwasher racks with mold like substance buildup. Also, hood filters with grease buildup.
[36-22-4] Floor area(s) covered with standing water. Standing water observed on floor of walk in cooler.
[08B-38-4] Food stored on floor. Buckets of food stored on floor in walk in cooler and in kitchen.
[33-15-4] Garbage can located outside has no lid or lid open/broken. Missing lid on left side of dumpster. Large amount of flying insects present.
[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 handles touching food product in several bulk dry good containers. Also, tongs observed hanging from oven handle. Also, rice scoop in water at 83F person in charge discarded water.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee at sushi bar breaking seaweed to size with bare hands. Spoke to employee during inspection. Who washed hands and donned gloves.
[12A-19-4] Employee washed hands with cold water. Observed employees washing hands with cold water as establishment has no hot water during inspection. Water only reaching 73F. Also,observed person in charge wash hands at cookline faucet with no soap. Person in charge states has call in to service gas.
[08B-56-4] Food stored in ice used for drinks. Observed container of lemons stored in drink ice. No visible contamination observed. Person in charge removed.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Establishment utilizing Bounty brand papertowels in direct contact with fish. Provided operator information regarding food grade towels.
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment receives fresh salmon from Harvest Valley, no proof of parasite destruction. Person in charge called supplier and received parasite letter.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer raw pork wrapped in plastic wrapped stored with ice cream and cheese cake slices wrapped in plastic wrap. Person in charge separated during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fliptop in kitchen tofu, chicken, beef, pork, dumplings, butter at 59-70F. Person in charge states turned unit off to defrost less than 1 hr ago. Moved to walk in cooler during inspection. In walk in cooler broccoli, tofu, butter, beef at 44-46F. Person in charge had unit open during inspection. Ambient temperature of unit at 40F during inspection.
[41-10-4] Toxic substance/chemical improperly stored. Observed spray bottle with cleaner stored next to sauces at sushi bar. Also, observed dishwasher cleaning chemical stored with food on shelf. Person in charge moved to appropriate location.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker at non chemical side of splitter at mop sink.
[52-04-5] Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu item " Tokyo Roll" indicates it includes "Red Snapper" as an ingredient. When asked to provide the fish or invoice, person in charge unable to do so. States has not ordered red snapper in approximately 6 months. Is utilizing escolar instead of red snapper.
[52-03-4] Establishment advertised crab on menu/menu board but served imitation crab. Menu items "Rising Sun Roll" "Chicken Negimak" and "Southside Roll" include "crabmeat" in items description. Person in charge states imitation crab is utilized in menu items.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board with heavy staining in kitchen. Also, interior surface of door to ice machine with debris buildup. Food debris buildup on stored slicer.
[31A-11-4] Handwash sink used for purposes other than handwashing. All hand wash sinks in back kitchen with items stored in sink. Also container stored in hand wash sink at server station. Person in charge removed.
[27-18-4] Hot water supply not maintained during peak periods. At time of inspection establishment has no hot water due to out of gas. Awaiting gas refill due today. Water at 73F during inspection. Gas refilled by end of inspection water tests at 101F.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Menu items 10, 6, 17, 13, 12, 18, 19, 14, 11, 16, 38, 39, 42, 45, 47, 40, 49, 83, 92, 96, 97, 101, 103, 105, 110, 125, 129, 135, 136, 164, 177, 180 and hand written sushi board all contain raw items and have no disclosure. Person in charge added raw to hand written board during inspection.
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Establishment utilizes chlorine at dishmachine, unable to provide test strips.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment hood sushi rice on time, unable to provide time paperwork during inspection.