WASABI JAPANESE STEAKHOUSE
10206 RIVERCOAST DR · JACKSONVILLE · Duval County · FL 32246
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
31 full violation description(s) documented by the inspector during this visit.
High Priority 14
22-49-4High Priority – Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed high temp dishwasher in use (Temperature @ 1st run 156, @ 2nd run 163) **Corrected On-Site** **Warning**
12A-13-4High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washer employee handling soiled dishes and then clean dishes without washing hands **Repeat Violation** **Admin Complaint**
12A-17-4High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed cook line employee with gloved hand handling raw chicken in container and then with same gloved hand handling clean equipment's and cut bell peppers and then washing same gloved hand while still on hand with cold water for 5 seconds and hand wash sink with no soap. **Repeat Violation** **Admin Complaint**
12A-12-4High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook line employee with gloved hand handling raw chicken in container and then with same gloved hand handling clean equipment's and cut bell peppers and then washing same gloved hand while still on hand with cold water for 5 seconds and hand wash sink with no soap. **Repeat Violation** **Admin Complaint**
09-01-4High Priority – 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 and preparing raw onions and cut lettuce with bare hands to be stored for later use without gloves and operator had no AOP. Spoke to mana about using gloves **Warning**
12A-19-4High Priority – Employee washed hands with cold water. Observed cook line employee with gloved hand handling raw chicken in container and then with same gloved hand handling clean equipment's and cut bell peppers and then washing same gloved hand while still on hand with cold water for 5 seconds and hand wash sink with no soap. **Repeat Violation** **Admin Complaint**
12A-20-4High Priority – Employee washed hands with no soap. Observed cook line employee with gloved hand handling raw chicken in container and then with same gloved hand handling clean equipment's and cut bell peppers and then washing same gloved hand while still on hand with cold water for 5 seconds and hand wash sink with no soap. **Repeat Violation** **Admin Complaint**
22-45-4High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed high temp dishwasher in use (Temperature @ 1st run 156, @ 2nd run 163) **Corrected On-Site** **Warning**
14-86-1High Priority – Non-food grade paper/paper towel used as liner for food container. At sushi bar, cut cucumbers stored on top of and covered in direct contact of non-food grade paper towel **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over teriyaki sauce in walk in cooler. Raw shell eggs stored over sauce in walk in cooler Raw fish stored over sauces in sushi bar walk in cooler **Repeat Violation** **Admin Complaint**
12A-09-4High Priority – Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee handling raw shrimp in prep area and then touching walk in cooler door handle and then clean equipment without washing hands **Repeat Violation** **Admin Complaint**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. Observed 1 large bus tub of white rice and 1 large pan of cooked carrots from prep table in kitchen area under Time to be discarded at 3pm was place back in walk in cooler around 230pm by employee. Went back in walk in cooler with both managers on duty at 3:05pm and both food items still there not discarded. Observed 1 pan of raw dynamite sushi roll and 1 pan of cooked fried shrimp at sushi bar sitting on counter that was place on Time during inspection was wrapped up and still left sitting out after 3 pm time marked. Reviewed with manager. Observed 3 food carts with 1 pan of raw shell eggs f other cart with 2 pans of cooked carrots also sitting out and not discarded at 3 pm time frame. Manager had employee to discard all items identified. Restaurant closes at 2:30pm and re opens for dinner after 5pm. **Warning**
03F-04-5High Priority – Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed 1 large bus tub of white rice and 1 large pan of cooked carrots from prep table in kitchen area under Time to be discarded at 3pm was place back in walk in cooler around 230pm by employee. Went back in walk in cooler with both managers on duty at 3:05pm and both food items still there not discarded. Observed 1 pan of raw dynamite sushi roll and 1 pan of cooked fried shrimp at sushi bar sitting on counter that was place on Time during inspection was wrapped up and still left sitting out after 3 pm time marked. Reviewed with manager. Observed 3 food carts with 1 pan of raw shell eggs f other cart with 2 pans of cooked carrots also sitting out and not discarded at 3 pm time frame. Manager had employee to discard all items identified. Restaurant closes at 2:30pm and re opens for dinner after 5pm. **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Raw sushi dynamite roll (98F – Hot Holding); cooked fried shrimp (76F – Hot Holding), both items stored after cooking at sushi bar area sitting out on counter top for approximately 1 hr. Employee stated discarded after 4 hrs but items not on Time paperwork. Added both items on Time paperwork during inspection **Corrected On-Site** **Warning**
Intermediate 3
53A-05-6Intermediate – 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 more than 4 food handler employees working and preparing food with no certified food manager present **Repeat Violation** **Admin Complaint**
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. At far dining area hand wash sink. **Repeat Violation**
31B-03-4Intermediate – No soap provided at handwash sink. At far dining area hand wash sink. **Repeat Violation**
Basic 14
23-24-4Basic – Buildup of food debris/soil residue on equipment door handles. Under handle reach in cooler in kitchen soiled **Repeat Violation**
36-37-5Basic – Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Over microwave area near prep table across walk in cooler **Repeat Violation**
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Multiple vents and ceiling tiles in kitchen with dust build up **Repeat Violation**
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drink cup stored over prep table near food. Employee drink cup stored in upright reach in cooler
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal bag stored on prep table near food prep. Employee removed. Employee hat stored next to microwave on shelf over food prep. Employee removed **Corrected On-Site** **Repeat Violation**
13-07-4Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee in kitchen preparing food with bracelets on wrist
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. Employee preparing food in kitchen with no hair restraint. Employee with facial beard in kitchen preparing food with no beard guard. **Repeat Violation**
14-11-5Basic – Equipment in poor repair. Reach in cooler on cook line with torn gasket **Repeat Violation**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife stored in 70F standing water at sushi bar area
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cook line equipment soiled
08B-39-4Basic – Raw fruits/vegetables not washed prior to preparation. Observed employees cutting lettuce straight out of produce box without first washing lettuce. Observed employee pealing and cutting raw onions straight out of produce bag without first washing
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Interior of reach in cooler in kitchen soiled **Repeat Violation**
08B-12-5Basic – Stored food not covered. Cooked carrots not covered in walk in cooler **Repeat Violation**
36-27-5Basic – Wall soiled with accumulated grease, food debris, and/or dust. Wall slide with food debris in kitchen
Inspector observations synchronized from DBPR on August 12, 2026 4:47 AM.
Violation category totals
1 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
7 observation(s)
2 observation(s)
2 observation(s)
3 observation(s)
2 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.