VOLCANO SUSHI HOUSE

Name: VOLCANO SUSHI HOUSE
Address: 4765 HODGES BLVD STE 3, JACKSONVILLE, FL, 32224, US
Rating: 86.6

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

86.6 Grade B / 100

Solid Health Score

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Quick take

VOLCANO SUSHI HOUSE in JACKSONVILLE currently holds an InspectFL Health Score of 86.6 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 6, 2026. Across those visits, inspectors documented 23 total violations — 7 critical, 9 major, 7 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

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.

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

Administrative complaint recommended
[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.
[36-36-4] Ceiling tile missing. Multiple ceiling tiles missing from above walk-in-cooler and dry food storage area.
[35B-02-4] Insect control device installed over food preparation area. Bug zapper stored next to clean plates at sushi make station.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.
[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.

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