WASABI SUSHI

Name: WASABI SUSHI
Address: 840 NAUTICA DR STE 127, JACKSONVILLE, FL, 32218, US
Rating: 80.2

840 NAUTICA DR STE 127, JACKSONVILLE, FL 32218

License #2613914

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

80.2 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

WASABI SUSHI in JACKSONVILLE currently holds an InspectFL Health Score of 80.2 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 March 24, 2026. Across those visits, inspectors documented 24 total violations — 6 critical, 6 major, 12 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.

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
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. At sushi bar reach-in coolers, 3 each tuna, 1 each tilapia and 4 each ground tuna packages in reduced oxygen packaging not removed before thawing. All packages state to keep frozen, remove before thawing.
[14-01-5] Bowl or other container with no handle used to dispense food. At prep area, plastic cup used as scoop in bulk rice. Operator removed cup.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, hood filters have grease build up.
[41-17-4] Spray bottle containing toxic substance not labeled. At cook line, spray bottle of red chemical not labeled. Operator labeled spray bottle.
[08B-38-4] Food stored on floor. At cook line, container of oil stored on floor. Operator moved to shelf.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At prep area, 2 employee coats stored on cases of plastic togo cups. Operator moved coats.
[31A-11-4] Handwash sink used for purposes other than handwashing. In kitchen, plastic container in handwash sink. Employee removed container.
[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. At sushi bar reach-in coolers, 3 each tuna, 1 each tilapia and 4 each ground tuna packages in reduced oxygen packaging not removed before thawing. All packages state to keep frozen, remove before thawing.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. At drink station, plastic cups stacked before air drying.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At dish area, white cutting board has black stains.

Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in flip top reach-in cooler, noodles (54F - Cold Holding); salmon (49-51F - Cold Holding); shrimp (56F - Cold Holding); chicken (50F - Cold Holding); scallops (49F - Cold Holding). Operator stated items in cooler 2.5 hours. Items moved to back 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. At sushi bar in under counter reach-in cooler, 3 packs of tuna not removed from reduced oxygen packaging before thawed.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. At cook line, multiple knives stored in gap between reach-in coolers. Operator moved knives.
[02D-01-5] Working containers of food removed from original container not identified by common name. At prep area on storage shelf, multiple bulk containers not labeled. Operator stated label has worn off and labeled.
[31A-11-4] Handwash sink used for purposes other than handwashing. At sushi bar, multiple items in handwash sink, At cook line, bottle of soap and spray bottle in handwash sink. Operator removed all items.
[35B-02-4] Insect control device installed over food preparation area. In kitchen, bug zapper on top shelf above microwave and bag-in-box sodas.
[41-17-4] Spray bottle containing toxic substance not labeled. At cook line handwash sink, spray bottle with red chemical not labeled.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher (Chlorine 0ppm), ran multiple times, attempted to prime with sanitizer still not dispensing. Operator Wii use triple sink to sanitize until machine is functioning properly.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. At dish area, large yellow cutting board has black stains.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At cook line, employee drink on shelf above flip top reach-in cooler. Operator moved.
[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. Employee at sushi bar cutting cucumber with no gloves.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. At sushi bar in under counter reach-in cooler, 3 packs of tuna not removed from reduced oxygen packaging before thawed.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. 1 tank at bag-in-box soda storage rack not secured.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw shrimp stored over portioned sauces. Operator moved shrimp to proper storage level.

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