TEN ZUSHI
9680 ARGYLE FOREST BLVD, SUITE 3 · JACKSONVILLE · Duval County · FL 32222
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
See what changed since the last inspection.
Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.
All DBPR Inspector Observations
21 full violation description(s) documented by the inspector during this visit.
High Priority 5
12A-17-4High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. Sushi cook washed hands for about 4 seconds. Was told by manager to wash again and for 10-15 seconds. **Corrected On-Site** **Warning**
12A-29-4High Priority – Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook in sushi bar touch personal cell phone and then touched a clean cutting knife. Was told he needed to was hands by manager. **Corrective Action Taken** **Warning**
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Tray of opened cheese wontons stored under raw plastic wrapped beef in walk-in freezer. Walk-in freezer raw open package of chicken stored over commercial packaged beef. Manager moved all food to proper storing specs. **Corrected On-Site**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu in flip top cooler on cook line at a temp of 49F. Tofu placed in cooler approximately 2 hours prior. Manager put in cooler. Raw eggs on prep table in pan temped at 62F. Per manager they had been out about ten minutes. Manager placed pan in cooler to cool. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03F-02-5High Priority – Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. In sushi bar, sushi rice has no time mark. Sushi rice removed from temperature control approximately 2.5 hours prior. Employee marked sushi rice. **Corrected On-Site**
Intermediate 5
12A-03-4Intermediate – Employee washed hands in a sink other than an approved handwash sink. Cook in kitchen washed hands in prep sink not handwash sink. **Warning**
31A-10-4Intermediate – Equipment drain line draining into handwash sink. Drain line for soda gun holster placed in handwash sink in bar. Drain line removed by manager. **Corrected On-Site**
31A-09-4Intermediate – Handwash sink not accessible for employee use at all times. Rolling trash can blocking handwash sink in kitchen between dish machine and triple sink.
16-37-1Intermediate – No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test stripes available by establishment while testing dishwasher and sanitation bucket.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at either handwash sink behind sushi bar. **Corrected On-Site**
Basic 11
14-01-5Basic – Bowl or other container with no handle used to dispense food. Plastic bowl used for a scoop in rice cooker on line. Bowl removed by manager . **Corrected On-Site** **Repeat Violation**
12B-12-5Basic – Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee's open energy drink on prep table, manager throw it away. Employee drink cup behind sushi bar has no lid. Employee throw away. **Corrected On-Site**
40-06-5Basic – Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple employee jackets hanging on shelf in kitchen by walk-in cooler used for can goods.
14-11-5Basic – Equipment in poor repair. Multiple torn gaskets. One of cooler of sushi bar cooler and two in kitchen on cook line. **Repeat Violation**
36-73-4Basic – Floor soiled/has accumulation of debris. Floor under ice bin in server station near bar .
08B-38-4Basic – Food stored on floor. Tub of fresh ginger stored under handwash sink behind sushi bar. Bag of onions on the floor of walk-in cooler. Manager moved onions to correct shelf. **Corrective Action Taken**
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment. Three knifes between back of prep table and walk-in cooler wall. Manager removed. **Corrected On-Site** **Repeat Violation**
14-47-4Basic – Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood shelf near walk-in cooler for storage of dry products is not sealed.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior sides of cooking equipment on cook line.
42-03-5Basic – Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Electrical drill stored on shelf over prep table next to walk-in cooler. Manager moved drill to properly place. **Corrected On-Site**
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. Two wet clothes on each of the cutting boards behind sushi bar. **Repeat Violation**
Inspector observations synchronized from DBPR on September 16, 2026 12:54 PM.
Violation category totals
2 observation(s)
2 observation(s)
1 observation(s)
4 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 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.