KABUKI JAPANESE STKHSE & SUSHI
1147 AMELIA PLAZA, Fernandina Bch FL 32034 · (904)277-8782
Last inspected May 15, 2026 · 6 visits since August 2023
AUG 23
MAR 24
JAN 25
MAY 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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. Cupping salad, placed on gloves
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
May 15, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Shell eggs in use or stored with cracks or broken shells. One cracked egg on flat in walk-in cooler. Operator discarded cracked egg.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken in stand up reach in refrigerator at 47F. Per operator, door has been continually opened and closed for the past 45 minutes. Chicken moved to walk-in freezer to quickly chill and approximately 15 minutes later, raw chicken at 41F. Also, raw scallops at 44F and raw beef at 44F in the walk in cooler. Per operator, door has been open and closed frequently for the last 45 minutes. Door kept shut and approximately 20 minutes later, raw scallops at 41F and raw beef at 41F.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at sushi handwash sink. Operator replenished paper towels.
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Per operator, missing five proof of employee reporting agreements.
Cardboard used to line nonfood-contact shelves. Dunnage rack in dry storage room has cardboard lined shelf.
Exterior door has a gap at the threshold that opens to the outside. Kitchen back exit door has light showing at the bottom threshold with small holes present.
Floor/wall/ceiling/ceiling vents soiled/has accumulation of debris. Wall under dishmachine is soiled. Wall behind cooking equipment along the wall has food debris.
Grease receptacle/dumpster not on proper pad/nonabsorbent surface. Dumpster is located on the grass.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in sushi area is soiled.
No Heimlich maneuver/choking sign posted. No choking poster available. Provided DBPR Form HR 5030-105.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler shelving has rust.
May 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Shell eggs in use or stored with cracks or broken shells. See stop sale. One cracked egg on crate in walk in cooler. Egg discarded.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. In walk in cooler, container of milk opened two (2) days prior. Manager dated milk.
Spray bottle containing toxic substance not labeled. In dish area, two spray bottles containing chemical cleaner are not labeled. Manager labeled.
Bowl or other container with no handle used to dispense food. Bowl inside bulk container of cooked rice inside walk in cooler. Bowl removed.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in walk in freezer. Wall in dry storage.
Ice buildup in reach-in freezer and/or walk-in freezer. In walk in freezer.
In-use tongs stored on equipment door handle between uses. Tongs on oven handle in kitchen. Tongs removed.
Jan 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook in kitchen chopping green onions which are used in both cooked items and as a topping with no cook step.
Nonfood-grade containers used for food storage - direct contact with food. Blue hardware buckets used to transport ice stored near ice machine in small server area. Buckets discarded.
Employee washed hands in a sink other than an approved handwash sink. Kitchen employee washed hands in triple sink. Manager coached employee on proper hand washing procedures. Employee washed hands correctly.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw items on sushi menu are not identified. Manager reprinted menus during inspection.
Duct tape used to repair nonfood-contact surface. Red duct tape used to repair hand washing sink area in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple jackets stored with single use items in dry storage area. Employee cell phone on prep table in kitchen. All items moved and stored correctly.
Floor tiles missing and/or in disrepair. Tiles throughout kitchen - some areas now have exposed unsealed concrete.
Floors, walls, and/or ceilings soiled/has accumulation of debris. Floor in storage area in back kitchen. Floor under cooking equipment in kitchen. Floor in walk in cooler. Floor in walk in freezer. Ceiling tiles in kitchen area.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Shelves in server station are unsealed and some are cracked. Shelf below prep table in server area is rusted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dish racks in dish area. Multiple food storage shelves in dry storage, walk in cooler and walk in freezer.
Old labels stuck to food containers after cleaning. Clean storage pans stored on rack/shelf near dish area.
Storage area not maintained clean and organized. Back storage area in back kitchen.
Mar 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Bowl or other container with no handle used to dispense food. Bowl In seasoning
Food not stored at least 6 inches off of the floor.
Grease receptacle lid open, broken, or missing.
In-use ice scoop stored on soiled surface between uses. Sent to sink
Time/temperature control for safety food thawed in an improper manner. Thawing at room temperature water scallops and fish.
Aug 23, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
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. Cupping salad, placed on gloves
Spray bottle containing toxic substance not labeled. Clear substance, labeled. Plate cleaner
Employee with no hair restraint while engaging in food preparation. Salad prep person, hat placed on
Food not stored at least 6 inches off of the floor. Case of fish on floor, moved
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 77water, discarded
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.