VOLCANO SUSHI HOUSE

Name: VOLCANO SUSHI HOUSE
Address: 4765 HODGES BLVD STE 3, JACKSONVILLE, FL, 32224, US
Rating: 7.5

4765 HODGES BLVD STE 3, JACKSONVILLE, FL 32224

License #2615370

🍱 Japanese/Sushi ℹ️

7.5 Grade F / 100

Failing Health Score

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Latest inspection

October 7, 2026 · 21 findings · 5 critical

Routine - Food

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Quick take

VOLCANO SUSHI HOUSE in JACKSONVILLE currently holds an InspectFL Health Score of 7.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on October 7, 2026. Across those visits, inspectors documented 96 total violations — 25 critical, 31 major, 40 minor.

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Inspections on file

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Latest clean pass

September 25, 2025

The latest inspection on October 7, 2026 shows 21 observation rows: 5 critical, 7 major, and 9 minor.

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Inspection coverage

86%

Inspector notes

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VOLCANO SUSHI HOUSE 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.

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Official DBPR inspection report ↗

Disposition: Administrative complaint recommended
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. Raw fish stored over prep veggies in walk in cooler on shelf. Moved by manager.
[10-20-4] In-use tongs stored on equipment door handle between uses. Tongs stored on flat top grill door handle
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Operator has 5 food handler employees with no proof of written agreement
[13-03-4] Employee with no hair restraint while engaging in food preparation. Multiple employees on cook line preparing food with no hair restraint
[14-09-4] Cutting board has cut marks and is no longer cleanable. Cutting board at make table reach in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at make table reach in cooler
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Under handle of flip top lid reach in cooler soiled
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of fryer and flat top grill area with grease build up. Reach in cooler gasket soiled
[31A-11-4] Handwash sink used for purposes other than handwashing. Utensils stored in hand wash sink in kitchen
[31B-03-4] No soap provided at handwash sink. At both hand wash sink in kitchen
[35A-02-8] Live, small flying insects found. Observed 2 total live flying insects in dining room area
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees personal phone and clothing stores next to food prep
[14-05-4] Cardboard used to line food-contact shelves. Card board in walk in cooler shelves
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line preparing food with watch on wrist
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Upright reach in freezer with ice build up
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee in kitchen wipe hands on clothing and return preparing food without washing hands
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed non-food grade paper towels being used in direct contact to stored cooked foods in reach in cooler
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator has total of 6 food handler employees with 4 hired over 60 days with no proof of training
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At both hand wash sink in kitchen
[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 handling raw produce and cutting with knife with bare hands and storing in prep pan and placing in flip top reach in cooler area for later service
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator has time marked but no written procedures. Completed paperwork during inspection

Disposition: Warning Issued
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sinks in prep area and cook line. Requested 3 Employees to replenished paper towels at both hand wash sinks and still did not replenish paper towels.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowls without handles used,to dispense corn starch and sugar on cook line. Employee removed bowls.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage next to box of gloves in cabinet at sushi make station, also two more beverages next to clean containers and cups on shelf above triple sink. Employees,removed beverages to properly store.
[14-11-5] Equipment in poor repair. Observed gasket on middle reach-in cooler in sushi make station torn/;in disrepair.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on door frame, shelf, fan area and some boxes of food in reach in freezer at end,of cook line.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on walk-in-cooler, reach-in coolers on cook line soiled.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels in direct contact of vegetables on cook line in top of reach-in cooler across from wok station and on top of cut avocados in sushi make station.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored over ready to eat noodles in reach in freezer at end of cook line-not all products commercially packaged. Employee removed raw beef to properly store.
[01B-14-4] Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed two cracked eggs stored with other eggs in walk-in-cooler. See Stop sale.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed Sanitizer Bucket (Chlorine +200ppm) on cook slime. Employee added more water to dilute solution and retested at 100ppm.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands without using soap and paper towels at prep sink next to hand wash sink at end of cook line. Discussed with person in charge to request employee removed cutting wash hands properly.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on reach-in cooler across from wok station on cook line and in sushi make station soiled/ stained.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed hand wash sink at sushi make station blocked by cutting board and items being prepped by employee. Employee removed cutting board and food items to clear path to hand wash sink. At end of inspection, hand wash sink was blocked again.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed hand wash sink at cook line used to store multiple containers and utensils. First time items removed, and further into inspection a bowl placed again in same hand wash sink.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed no CFM on duty with at least 6 employees working.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed Unlabeled Spray bottle containing toxic substance stored in triple sink. Employee labeled spray bottle of sanitizer.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice bin next to glass door reach-in cooler soiled.
[14-01-5] Bowl or other container with no handle used to dispense food. Cups without handles used to dispense sugar, rice, salt, soy sauce, and seasoning on cook line, sushi making station and in dry food storage area.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Handles on multiple reach-in coolers, flip top lids and handle on walk-in-cooler soiled. Also, handles of fryer baskets soiled.
[14-05-4] Cardboard used to line food-contact shelves. Cardboard used to line shelving containing food in kitchen across from rice warmers.
[36-36-4] Ceiling tile missing. Multiple ceiling tiles missing from above walk-in-cooler and dry food storage area.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed glass door reach-in cooler on front service station next to soda dispenser unable to maintain temperature of 41F and below. Ambient temperature 54F. Observed coiled iced and water dripping down interior back of cooler. Operator stated she will get someone to look at it.
[14-11-5] Equipment in poor repair. Gasket on reach-in cooler in sushi make station torn.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on walls and fan area in reach in freezer next to walk-in-cooler.
[10-20-4] In-use tongs stored on equipment door handle between uses. Pair of tongs hanging from front of grill. Employee removed to properly store.
[35B-02-4] Insect control device installed over food preparation area. Bug zapper stored next to clean plates at sushi make station.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on walk-in-cooler, and multiple reach-in coolers on cook line and at sushi make station soiled. Also, inner frame of walk-in-cooler soiled.
[35B-03-4] Outer openings not protected with self-closing doors. Back door self closure in disrepair and no self closure on screen door at back door.
[01B-01-4] Dented/rusted cans present. See stop sale. Two cans of ketchup I. Dry food storage dented and crimped along rim of cans. See Stop Sale.
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Multiple utensils stored in containers of standing water of 83F-95F in kitchen area across from prep sink.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Non food grade paper towels used in direct contact in container of fried shrimp and on top of cut avocados in sushi make station. Observed that fish has now been wrapped in deli paper and then a paper towel with plastic wrap. Discussed with operator to use deli wrap on the other items using paper towels.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw scallops stored above ready to eat house made cheese pastry in reach in freezer-not all products commercially packaged.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves still on. Discussed with operator. Operator spoke to employee and had her rewash her hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish sushi roll (63F - Cold Holding) on counter next to fryer. Employee stated it was extra. Requested sushi roll get put in cooler to chill. Also, cooked noodles (47F-48F - Cold Holding) in top of flip top reach-in cooler across from grill. Observed pan of noodles sitting on top of pan above chill line of reach-in cooler. Employee placed pan of noodles into proper area of cooler to chill noodles. Also, cream cheese (44F - Cold Holding) in walk-in-cooler. Employee stated cream cheese was cut yesterday. Also, raw fish, cream cheese (44F-47F - Cold Holding) in sushi make station in fish display case. Observed doors of case not sealing fully. Operator adjusted doors. Also, cut lettuce (51F-55F - Cold Holding) in glass door reach-in cooler next to soda machine. Operator stated salads placed in cooler this morning. Operator placed ice under salad to chill.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink instead of hand wash sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from grill and portable cutting board in prep area soiled/ stained.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ No CFM on duty at the start of this inspection when four and more employees working. CFM arrived in middle of inspection.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink outside of cook line, or at sushi making station.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Paperwork for Time as a Public Health Control that operator provided was blank. Operator stated she will fill it out. Establishment did have 4 hour specific times listed on sushi rice at sushi making station.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl without handle used to dispense cut cabbage on cook line and rice in kitchen area. Operator removed bowls
[08B-38-4] Food stored on floor. Plastic bucket of soy sauce and mayo stored on floor in kitchen near reach in freezer and near entrance to sushi making station.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup up on shelves and foods in reach in freezer in kitchen area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler soiled. Also, gasket on reach-in cooler on cook line soiled.
[41-07-4] Container of medicine improperly stored. Can of burn spray stored next to knives in cabinet in sushi making station. Operator discarded burn spray.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel in direct contact with raw salmon in sushi making station, and also on top of vegetables in top of flip top reach-in cooler across from grill.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored over ready to eat dumplings in reach in freezer at end of cook line . Not all products commercially packaged. Also, raw shrimp stored over ready to eat ice cream in reach in freezer at end of cook line. Not all products commercially packaged. Operator had employee removed wrongly placed items to properly store.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee left gloves on when washing soiled gloves instead of changing gloves. Discussed with operator. Operator discussed with employee.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from grill on cook line soiled/ stained.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink in kitchen and prep area used to store equipment. Also, hand washed sinks in sushi making station used to hold metal pans. Operator removed items from both hand wash sinks.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Four or more employees on duty during this inspection without a CFM on duty.
[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 uses TPHC for sushi rice but unable to provide paperwork for. Distributed TPHC paperwork during this inspection and operator started to fill out.
[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. Operator only able to provide proof of employee food safety training for one employee. Several other employees employed more than 60 days but do not have proof of employee food safety training.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Cup without handle used to dispense rice, salt, sugar and flour. Operator removed souflee cups from all food items.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Clean stacked bowls on storage shelf across from triple sink unable to properly air dry
[08B-38-4] Food stored on floor. Bucket with vinegar and other sauces stored on floor in dry storage area. Also, container of oil stored on floor under wok station.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler soiled.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet towels stored on cutting boards on cook line and on cutting board in sushi making station.
[41-07-4] Container of medicine improperly stored. Two bottles of medicine stored on shelf outside sushi bar area next to food. Operator removed bottles of medicine to properly store.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored over ready to eat dressings in walk-in-cooler. Also, raw salmon stored over ready to eat chicken nuggets in reach-in cooler on cook line. Employee removed both raw items to properly store.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (48F - Cold Holding); tofu (55F - Cold Holding)in glass door cooler on front service line. Observed bottles blocking fan area and employee stated the door was left opened during lunch. Employee rearranged cooler and placed cut lettuce and tofu in walk-in-cooler to chill. Retemped both foods at end of inspection cut lettuce 43F and tofu 48F
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink instead of hand wash sink. Discussed with operator. Operator discussed with employee the proper hand wash sink.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from wok station on cook line soiled/ stained. Also, top area of deflector plate in ice machine soiled.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink in sushi bar area blocked by multiple cutting boards.
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored in sushi bar area. Operator labeled spray bottle of cleaner.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl without handle used to dispense tempura batter near fryers and,rice near stove at end of cook line. Operator removed bowl from both foods.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Inner sides of handles on flip top reach-in cooler across from grill soiled.
[08B-38-4] Food stored on floor. Two containers of oil stored on floor on cookline..
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket on walk-in-cooler soiled.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Bucket of sanitizing solution for wiping towels stored on floor at front service line near kitchen entrance. Operator placed another bucket under it.
[41-07-4] Container of medicine improperly stored. Container of medicine stored next to single service containers on shelf across from soda dispensing machine at front service line. Operator removed bottle of medicine to properly store.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw fish stored over unwashed fruits in walk-in-cooler. Operator removed raw fish to properly store.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee wearing gloves using his cell phone, then touched clean pans on shelf without changing gloves. Operator discussed with employee hand washing procedures. Employee removed gloves and washed hands and put on new pair of gloves.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Portable cutting boards on clean storage shelf in storage room area soiled/ stained.
[31A-11-4] Handwash sink used for purposes other than handwashing. Hand wash sink in prep area near triple sink used to store container of utensils. Operator removed container of utensils from hand wash sink.
[31B-03-4] No soap provided at handwash sink. No soap at hand wash sink at sushi making station and also no soap at hand wash sink next to triple sink. Operator replenished soap at both hand wash sinks.