VOLCANO SUSHI HOUSE

Name: VOLCANO SUSHI HOUSE
Address: 4765 HODGES BLVD STE 3, JACKSONVILLE, FL, 32224, US
Rating: 77.3

4765 HODGES BLVD STE 3, JACKSONVILLE, FL 32224

License #2615370

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

77.3 Grade C / 100

Mixed Health Record

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Quick take

VOLCANO SUSHI HOUSE in JACKSONVILLE currently holds an InspectFL Health Score of 77.3 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 6, 2026. Across those visits, inspectors documented 39 total violations — 10 critical, 12 major, 17 minor.

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Start with the newest inspection, then verify the pattern

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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

September 25, 2025

The latest inspection on February 6, 2026 shows 16 observation rows: 4 critical, 7 major, and 5 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

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•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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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
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[14-11-5] Equipment in poor repair. Observed gasket on middle reach-in cooler in sushi make station torn/;in disrepair.

Disposition: Administrative complaint recommended
[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.
[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.
[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.
[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.
[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.
[14-05-4] Cardboard used to line food-contact shelves. Cardboard used to line shelving containing food in kitchen across from rice warmers.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[36-36-4] Ceiling tile missing. Multiple ceiling tiles missing from above walk-in-cooler and dry food storage area.
[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.
[35B-02-4] Insect control device installed over food preparation area. Bug zapper stored next to clean plates at sushi make station.
[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.
[14-11-5] Equipment in poor repair. Gasket on reach-in cooler in sushi make station torn.
[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.
[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.
[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.
[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.

Community reaction

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Community pulse