SUSHI Q JAPANESE RESTAURANT

Name: SUSHI Q JAPANESE RESTAURANT
Address: 5010 GATE PARKWAY SUITE 6, JACKSONVILLE, FL, 32256, US
Rating: 62.2

5010 GATE PARKWAY SUITE 6, JACKSONVILLE, FL 32256

License #2615748

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

62.2 Grade F / 100

Failing Health Score

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Quick take

SUSHI Q JAPANESE RESTAURANT in JACKSONVILLE currently holds an InspectFL Health Score of 62.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on March 11, 2026. Across those visits, inspectors documented 37 total violations — 13 critical, 7 major, 17 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.

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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
[08B-56-4] Food stored in ice used for drinks. Observed container of lemons stored in drink ice at server station. Person in charge removed.
[21-05-5] Cloth used as a food-contact surface. Observed cloth in direct contact with cut cabbage in makeline. Person in charge removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease accumulation.
[31A-09-4] Handwash sink not accessible for employee use at all times. Pots stored in back hand wash sink by triple sink. Hand wash sink at sushi line blocked by large pan of shrimp. Person in charge made accessible.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in back prep sink. Person in charge turned on running water.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored between prep table in reach in cooler at make table. Also, handle touching ice in server ice well. Person in charge removed.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Tuna with instructions to remove from packaging thawed in walk in cooler with oxygen introduced, but not totally removed from packaging. Provided new Rop Fish handout during inspection.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Two wet wiping cloths stored on prep tables. Person in charge removed.
[14-01-5] Bowl or other container with no handle used to dispense food. Multiple to go containers used as scoops in bulk goods without handle.
[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. Multiple employee trainings expired 1.2026.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna with instructions to remove from packaging thawed in walk in cooler with oxygen introduced, but not totally removed from packaging. Provided new Rop Fish handout during inspection.
[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. Sushi rice on line held on time with no time mark. Person in charge marked.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand wash sink closest to ice machine with no hot water due to faucet stripped. Person in charge states has ordered new one.

Administrative complaint recommended
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Ground tuna with instructions to remove from packaging prior to thawing thawed in packages in walk in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves with white debris buildup. Hood filters with grease buildup.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed pots stored in back hand wash sink by triple sink. Observed employee utilize hand wash sink to fill pot at cook line. Person in charge removed pots in back hand wash sink.
[41-10-4] Toxic substance/chemical improperly stored. Rodent bait in bucket stored on bucket of tempura crisps. Person in charge removed bait from interior of establishment.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Kale used as garnish held on time per person in charge not indicated on time paperwork. Person in charge added during inspection.
[22-45-4] Food-contact surfaces not sanitized after cleaning. Do not use equipment/utensils not properly sanitized. Observed employee wash and rinse dirty bus tub, then place to air dry without sanitizing. Person in charge pulled to be recleaned and sanitized.
[21-05-5] Cloth used as a food-contact surface. Observed wiping cloth stored in direct contact on top of cut cabbage in make line reach in cooler.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Ground tuna with instructions to remove from packaging prior to thawing thawed in packages in walk in cooler.
[14-14-4] Nonfood-grade utensil used in food. Non food grade drill with whisk attached in back kitchen used to stir sauces per person in charge.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw shell eggs over package of unwashed carrots in walk in cooler. Raw pork stored on open bucket of sweet potatoes in walk in cooler. Person in charge began rearranging.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks with no lids on prep areas in front kitchen and back kitchen. Person in charge removed.

Administrative complaint recommended
[01B-01-4] Dented/rusted cans present. See stop sale. One dented can of oyster sauce observed with dent along seam.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee on cook line crack raw shell egg with gloves hands, then handle clean single service items without hand wash. Spoke to employee who washed hands.
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Visibly soiled tool stored on shelving with food/ beverage storage. Person in charge removed.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed white powder in mayonnaise container. Person in charge states is MSG. Labeled appropriately.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In makeline reach in cooler raw beef stored in pan over cooked broccoli. Also in walk in cooler, glass door reach in cooler raw sushi fish stored over ready to eat items. Person in charge began rearranging.
[35A-03-4] Dead roaches on premises. Observed three dead roaches in the back hand wash sink by triple sink. Person in charge cleaned and discarded.
[31A-11-4] Handwash sink used for purposes other than handwashing. Items stored in back hand wash sink by triple sink, at front hand wash sink. Person in charge removed.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In make-line reach in cooler fish, Krabmeat, chicken at 47-58F. Person in charge states items were moved from walk in cooler less than four hours ago. Person in charge called for service, repair service on site during inspection. Person in charge began moving items to walk in cooler.
[29-18-4] Drain cover(s) missing. Missing from drain at dishmachine.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Interior of lids used for sushi packaging exposed, not inverted at sushi bar.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior handle of walk in freezer, gaskets to walk in cooler/ freezer with debris buildup. Hood filters with grease buildup.

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