SASHIMI FUSION
2771 MONUMENT RD #5 · JACKSONVILLE · Duval County · FL 32225
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
24 full violation description(s) documented by the inspector during this visit.
High Priority 7
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 washing, rinse equipments but not sanitizing and placing on dry storage area. Employee also handling clean equipment after handling soiled equipment without washing hands. Reviewed with manager. Manager intervened. **Corrective Action Taken** **Warning**
12A-17-4High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee handle raw fish and then wash hands at mops sink with no soap for under 20 seconds and then dry hands with wet cloth on cook line and then continue to prepare cooked food bare hands after coming out of fryer to be plated for order. Reviewed with manager and employee wash hands properly at hand wash sink. **Corrected On-Site** **Warning**
12A-12-4High Priority – Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw fish and then wash hands at mops sink with no soap for under 20 seconds and then dry hands with wet cloth on cook line and then continue to prepare cooked food bare hands after coming out of fryer to be plated for order. Reviewed with manager and employee wash hands properly at hand wash sink. **Corrected On-Site** **Warning**
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 handle raw fish and then wash hands at mops sink with no soap for under 20 seconds and then dry hands with wet cloth on cook line and then continue to prepare cooked food bare hands after coming out of fryer to be plated for order. Reviewed with manager and employee wash hands properly at hand wash sink. **Warning**
12A-20-4High Priority – Employee washed hands with no soap. Observed employee handle raw fish and then wash hands at mops sink with no soap for under 20 seconds and then dry hands with wet cloth on cook line and then continue to prepare cooked food bare hands after coming out of fryer to be plated for order. Reviewed with manager and employee wash hands properly at hand wash sink. **Corrected On-Site** **Warning**
22-45-4High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dish washer employee washing, rinse equipments but not sanitizing and placing on dry storage area. Employee also handling clean equipment after handling soiled equipment without washing hands. Reviewed with manager. Manager intervened. **Corrective Action Taken** **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep beef stored over cooked pork dumplings in cook line make table reach in cooler. Raw shell eggs stored over shrimp sauce in walk in cooler on shelf. Raw shrimp stored over tempura batter in reach in cooler on cook line. Raw tuna stored over cut lettuce in sushi reach in bar cooler. All items properly stored **Corrected On-Site** **Warning**
Intermediate 4
02C-03-5Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Stored open milk gallon in walk in cooler on shelf not date marked. Employee stated open on Sunday
12A-03-4Intermediate – Employee washed hands in a sink other than an approved handwash sink. Observed employee handle raw fish and then wash hands at mops sink with no soap for under 20 seconds and then dry hands with wet cloth on cook line and then continue to prepare cooked food bare hands after coming out of fryer to be plated for order. Reviewed with manager and employee wash hands properly at hand wash sink. **Corrected On-Site** **Warning**
11-27-4Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Provided operator with Clean-Up of Vomiting and Diarrheal Events handout **Corrected On-Site** **Repeat Violation**
53B-10-4Intermediate – Records/documents for required employee training do not contain all of the required information. Multiple employee training records missing date of birth **Repeat Violation** **Admin Complaint**
Basic 13
36-34-5Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent in kitchen on cook line with dust build up
21-05-5Basic – Cloth used as a food-contact surface. Cloth stored in direct contact ofer cooked noodles on cook line reach in cooler. Moved by manager. **Repeat Violation**
06-09-1Basic – 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. Raw commercially packaged tuna at sushi bar 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 phone stored on top of ice maand another phone on top of cook line prep table over food. Employee removed **Corrected On-Site**
13-07-4Basic – Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food at sushi bar with watch on wrist
14-11-5Basic – Equipment in poor repair. Walk in cooler with torn gasket
08B-38-4Basic – Food stored on floor. In outside dry storage area
38-01-4Basic – Light shield damaged/in disrepair. Crack light shield over dish machine area
05-09-4Basic – No conspicuously located ambient air temperature thermometer in holding unit. In walk in cooler
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters with grease build up
14-17-4Basic – Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler cooler shelves with rust
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloth on cook line prep table not stored in sanitizer solution. Employee place some in solution **Corrective Action Taken**
21-03-4Basic – Wet wiping cloths stored in detergent and sanitizer mixed together. At cook line, employee re-made sanitizer solution at 200ppm without soap **Corrected On-Site**
Inspector observations synchronized from DBPR on October 19, 2026 2:46 PM.
Violation category totals
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
5 observation(s)
1 observation(s)
2 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 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.