TEN ZUSHI

Name: TEN ZUSHI
Address: 9680 ARGYLE FOREST BLVD, SUITE 3, JACKSONVILLE, FL, 32222, US
Rating: 82.6

9680 ARGYLE FOREST BLVD, SUITE 3, JACKSONVILLE, FL 32222

License #2616109

82.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

TEN ZUSHI in JACKSONVILLE currently holds an InspectFL Health Score of 82.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 15, 2026. Across those visits, inspectors documented 22 total violations — 6 critical, 2 major, 14 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

None on file yet

The latest inspection on January 15, 2026 included 3 critical violations, 1 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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
[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. In container of flour under prep table at end of cook line handle of scoop in product. Operator removed handle from flour.
[14-01-5] Bowl or other container with no handle used to dispense food. In white containers of sauce at end of cook line. To go containers used as scoops.
[31A-11-4] Handwash sink used for purposes other than handwashing. At bar handwash sink, soda gun drain line running into handwash sink. Operator removed drain line from sink. Also, handwash sink at server station used to dump ice from drink cup. Operator melted all ice in handwash sink.
[36-73-4] Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under cook line soiled with food debris. Also, floor under reach in cooler on cook line soiled with food debris. Also, wall behind cook line soiled with grease/food debris.
[41-10-4] Toxic substance/chemical improperly stored. Under counter at sushi bar, bottle of windex stored on shelf next to cans of pineapple juice and clean dishes. Operator removed windex and stored properly.
[35A-02-7] Live, small flying insects found. Observed 2 flying insects at sushi bar under counter where handwash sink is. Also, observed 2 flying insects on cook line at end near pass through window.
[33-19-4] Garbage on the ground and/or pad around dumpster/establishment. Trash on ground outside back door to establishment.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets soiled/torn at sushi bar and in kitchen. Also, hood filters above cook line heavily soiled with grease build up. Also, fan covers in walk-in cooler soiled with dust.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee on cook line handled raw beef with gloved hands and placed meat on grill then without changing gloves/washing hands handled multiple pans in reach in cooler and ready to eat carrots and onions for different order. Manager coached employee on proper handwashing procedures. Employee washed hands correctly.
[08B-38-4] Food stored on floor. At sushi bar under handwash sink, two unopened containers of ginger stored on floor. Operator moved containers to shelf.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled.
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. At wait station, Sanitizer Bucket (Chlorine 0ppm). Operator had employee remake sanitizer bucket and rechecked at 200ppm.

Disposition: Administrative complaint recommended
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping clothes not stored in sanitizer solution at sushi bar, on table under pass through window to kitchen and on prep table in kitchen across from triple sink. Manager put all wet wiping clothes in sanitizer buckets.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple gaskets throughout kitchen and sushi bar soiled with food debris. Also, hood filters above line have build up of grease. Also, on server line soda machine has build up around soda nozzles.
[36-73-4] Floor, wall and/or ceiling soiled/has accumulation of debris. Floor under back counter of sushi bar soiled with food debris. Also, floor under reach in cooler on cook line soiled with food debris. Also, wall behind grill on cook line soiled with grease build up.
[02D-01-5] Working containers of food removed from original container not identified by common name. On bottom shelf of prep table in kitchen across from triple sink, container of salt not labeled. Owner labeled container.
[08B-38-4] Food stored on floor. At sushi bar under both handwash sinks, containers of fresh ginger stored on floor. Also, under server line case of plastic bottled cranberry juice on floor. Owner moved cranberry juice to shelf.
[41-10-4] Toxic substance/chemical improperly stored. On bottle self of server line, bottle of windex stored next to condiment bottles. Owner removed windex from shelf.
[31A-09-4] Handwash sink not accessible for employee use at all times. In kitchen, large trash can in front on handwash sink next to triple sink. Employee moved trash can from in front of handwash sink.
[14-11-5] Equipment in poor repair. Multiple gaskets torn through out kitchen and sushi bar.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cook line, raw beef (50F - Cold Holding). Owner stated the cooler door has been opened and shut all morning since open due to being busy.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk-in freezer on speed rack to right of door, cream cheese wontons stored under raw shrimp/ raw chicken all on metal sheet trays wrapped in plastic. Manager had employees rearrange speed rack to be in proper storage order. Also, in walk-in freezer on speed rack, raw chicken on tray plastic wrapped stored over raw pork. Manager had employees rearrange speed rack to be in proper storage order.

Community reaction

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Community pulse