KASAMA ZUSHI
1850 EMERSON ST, Jacksonville FL 32207 · 904.619.5872
Last inspected Jul 10, 2026 · 3 visits since September 2025
3 inspections trending down, 14 points off where it started.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 80f batter by fryer, explained 4 hrs procedure, wrote it in procedure and wrote time
Awarded on the inspection record alone. What they mean →
Inspection history
3 visits, newest first
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 80f batter by fryer, explained 4 hrs procedure, wrote it in procedure and wrote time
Bowl or other container with no handle used to dispense food. On flour
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above sushi prep cooler, operator moved it to bottom shelf
Food stored on floor. Bottle water and flour in container, operator placed them on shelf
Show the remaining 3 findings ▾
In-use tongs stored on equipment door handle between uses. On oven handle
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm in bucket, operator added more chlorine, 100 ppm
Working containers of food removed from original container not identified by common name. White powder in bulk container
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
Show 7 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw thin sliced beef on shelf above raw shrimps, upright freezer, operator rearranged
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl in bucket, test strip almost black, employee made a new solution, 100 ppm
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For sanitizer in bucket
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For cashier here, she read blank form and filled it up
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Has time for sushi rice and blank procedure, operator filled it up
Spray bottle containing toxic substance not labeled. Purple solution by triple sink, labeled degreaser
Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
Nothing was found. The inspector recorded no violations at all.
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.