SUSHI BEAR & GRILL

Name: SUSHI BEAR & GRILL
Address: 4530 ST JOHNS AVE #9, JACKSONVILLE, FL, 32210, US
Rating: 80.6

4530 ST JOHNS AVE #9, JACKSONVILLE, FL 32210

License #2615101

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

80.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SUSHI BEAR & GRILL in JACKSONVILLE currently holds an InspectFL Health Score of 80.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on January 23, 2026. Across those visits, inspectors documented 42 total violations — 10 critical, 4 major, 28 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

July 25, 2025

The latest inspection on January 23, 2026 included 1 critical violation, 1 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

80%

Imported observations

Coverage note

Inspector notes shown when 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 DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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.

Administrative complaint recommended
[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 ready to eat food items on sushi line with no date markings when opened or prepared.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed multiple frozen food items stored in plastic to-go bags in walk-in freezer.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp being thawed at room temperature next to three compartment sink closest to rear exit. Person in charge put shrimp under running water.
[08B-12-5] Stored food not covered. Observed raw chicken and raw squid in containers with no lids in walk-in freezer. Person in charge placed lids on containers.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; grease build up on hood filters. Soiled door handle on walk-in cooler door.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed 2 knives stored between reach in coolers on cook line. Person in charge removed both knives.
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed multiple sauce bowls stored directly under paper towels at hand wash sink on server line. Inspector had to actively move bowls to prevent dripping water on to bowls reaching for paper towels.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage on prep table on cook line. Employee removed beverage.

Inspection Completed - No Further Action
[03F-04-5] Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed containers of fried shrimp tempura and fried sushi rolls held on time as a public health control from night prior not discarded at end of timeframe and stored over night in reach in cooler on cook line.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed; employee wearing gloves leave through rear exit then return a few minutes later and engage in food preparation without changing gloves. Employee on cook line had hands in pockets while wearing gloves and then engage in food preparation without changing gloves and washing hands. Inspector educated person in charge proper handwashing procedures.
[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 stored on shelf across from walk-in cooler.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed 2 wet wiping cloths stored on cutting boards and not in sanitizing solution in between uses behind sushi bar.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed grease build up on ceiling tiles throughout kitchen area.
[41-10-4] Toxic substance/chemical improperly stored. Observed insect and roach repellent and bait stored over clean containers at end of dish machine. Person in charge removed repellent and bait and placed on chemical shelf.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed squeeze bottle of oil with no label stored on shelf above flip top cooler closest to 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.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw lobster stored over ready to eat krab sticks stored in walk-in freezer. Not all items in commercial packaging. Person in charge rearranged food items to proper storage levels.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; grease build up on hood filters above cook line. Soiled gaskets on walk-in cooler and walk-in freezer doors.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed containers of fried shrimp tempura and fried sushi rolls held on time as a public health control from night prior not discarded at end of timeframe and stored over night in reach in cooler on cook line.

Warning Issued
[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 no date markings indicating date of preparation for any sushi item behind sushi bar held more than 24 hours.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw fish items being thawed in standing water in three compartment sink.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between reach in coolers on cook line. Employee removed knife.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloths used under cutting boards across from walk-in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed; soiled door frames of all reach in cooler doors. Soiled hood filters above wok station. Soiled fan guards in walk-in cooler.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed multiple food items in walk-in cooler with temperatures of 51-56F. Person in charge stated they were aware walk-in cooler was not functioning properly and had placed food items in walk-in freezer day prior. Items were removed from walk-in freezer previous night. Ambient temperature of walk-in cooler was 56F. Raw chicken, cream cheese, cooked noodles (51-55F - Cold Holding); Ambient shell eggs (56F - Cold Holding)
[35A-02-7] Live, small flying insects found Observed; 4 flying insects in kitchen around cook line. 2 flying insects in sushi bar.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. See stop sale. Observed multiple foods held on time as a public health control with no time marker. Employee stated food items were placed on time in lieu of temperature 3 hours prior.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand wash sink across from walk-in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled knife stored on clean knife rack next to walk-in cooler. Person in charge placed knife in dish area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed multiple opened employee beverages stored on prep shelves above flip top coolers and on wire rack with dry food items near walk-in cooler.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish items stored over ready to eat krab sticks in walk-in freezer.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed opened box of employee donuts stored directly on top of unwashed produce in walk-in cooler.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 3 employees hired more than 60 days prior with no proof of state approved employee training.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed 1 employee engaging in food preparation with no hair restraint.
[14-12-4] Utensils in poor condition. Observed knife with chipped tip hanging from knife rack next to walk-in cooler.
[14-20-4] Ripped/worn tin foil used as shelf cover. Observed torn and soiled tin foil lining top and outside of rice cooker near walk-in cooler.

Community reaction

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