KAZE POKE AND HIBACHI
445 STATE RD 13 STE 7, Saint Johns FL 32259 · 904-217-0123
Last inspected Jun 3, 2026 · 8 visits since September 2023
JUN 24
DEC 24
JUN 25
DEC 25
JUN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects found. Observed total of 3 flying insects near 3 compartment sink.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $3,040
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2021000266 | Dec 21, 2020 | Jul 1, 2021 | $800 |
| 5--2019037056 | Mar 4, 2019 | Jan 15, 2020 | $2,240 |
Inspection history
8 visits, newest first
Jun 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
What the inspector wrote — 4 findings
Live, small flying insects found. Observed total of 3 flying insects near 3 compartment sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone on prep table on cook line. Manager removed and stored properly.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Observed large pot of sugar without label. Manager placed label on sugar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler door gasket soiled with mold like substance. Observed filters over grill area soiled with grease.
Dec 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork, removed from original packaging, stored over dumplings in reach in freezer of refrigerator by triple sink. Open bag of raw fishes stored over dumplings in reach in freezer chest by walk in cooler. Packages of raw fish roe stored over open bags of dumplings in standing reach in freezer door at end of cook line. Operator rearranged all items.
Employee washed hands in a sink other than an approved handwash sink. Operator washed gloved hands in triple sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at all sinks only reaching 67F. Operator turned up water heater all sinks got to at least 85F. Also hot water to hand wash station on cook line shut off, operator turned hot water back on.
Employee personal food not properly identified and segregated from food to be served to the public. Multiple items of personal food stored with and order raw and ready to eat foods in all reach in coolers, reach in freezers, and walk in cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple employee items stored throughout entire kitchen area mixed in with single use items and clean equipment.
Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Couch that operator states they sleep on is in dry food storage area in back of kitchen with bags of rice and flour in same area/room, couch moved.
Jun 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. "Sterilite" style/brand non food grade containers used for food storage. direct contact with food. Rice.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Equipment or utensils not designed or constructed in a durable manner. Cut plastic jug used as scoop.
Food stored in undrained ice. Drink ice stored in cooler not draining. Front line.
Dec 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash pan with dish soap, rinsed and placed on storage area with other clean pans. Inspector provided DBPR Form HR 5025-910 via email.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in insert on grill at 84F. Operator removed water.
Raw animal food stored over/not properly separated from ready-to-eat food. In flip top reach in cooler, raw shell eggs stored over cooked noodles and raw chicken and raw beef stored over cooked chicken. Also, in walk in cooler, raw chicken stored on top of raw beef and raw beef stored over carrots and ready to eat sauce. Operator rearranged all to proper storage.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution at three compartment sink tested at 200ppm chlorine. Operator remade solution to 50ppm chlorine.
Establishment advertised crab on menu/menu board but served imitation crab. Take out menus show Crab Rangoon but serves imitation crab. Employee corrected take out menus with "K" on crab rangoons on menu.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for cook, Xingwen H, hired last May.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior top and sides of ice machine has black mold-like substance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up.
Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution on the floor at three compartment sink. Operator moved to shelf.
Aug 12, 2024□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 18, 2024Administrative complaint recommendedLicensing Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority3 Intermediate3 Basic
Show 8 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over cooked tempura chicken in walk in freezer, all items removed from original packaging.
Establishment advertised crab on menu/menu board but served imitation crab. "Crab Rangoons" on menu spelled with a C, operator change to "krab" during inspection.
Failure to maintain freezing records on nonexempt fish for 90 days. Operator only has the most recent invoice available.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All poke bowls on menu, operator corrected during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine by walk in cooler in kitchen.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex bathroom door does not close all the way by itself.
No Heimlich maneuver/choking sign posted.
No child labor law poster. For reporting purposes only.
Nov 1, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate10 Basic
Show 18 findings ▾
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 employee handing empty box to be thrown in the trash then place on gloves to prepare food with no hand wash step. Observed employee wash soiled bowl with raw chicken then place on gloves to prepare order with no hand wash step.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash metal bowl used to handle raw wash and rinse the bowl with no sanitizer step. Operator removed the bowl to the dishwashing area to be rewashed and sanitized.
Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler on the main cook line, raw shell eggs stored over cooked ready to eat noodles. Operator relocated the raw shell eggs. In the walk in freezer, raw salmon over ready to eat frozen krab rangoons.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in the walk in cooler. Discussed proper storage levels with operator.
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. Sushi rice held on time as public health control has no time marking and establishment has no written procedures for time as public health control at time of licensing inspection. Inspector provided written procedures for operator and had operator label the time of the sushi rice.
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures.
Handwash sink not accessible for employee use at all times. Hand wash sink by three compartment sink blocked with utensils in sink and hand wash sink for the main cook line drain blocked with paper towels. Operator made both hand wash sinks available.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available to test sanitizer solution.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on main prep table.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in multiple coolers stored over food for customers.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on top of box of single service gloves.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf next to the three compartment sink, clean containers stacked while wet.
Food stored on floor. In the dry storage area by the rear exterior door, tempura batter and mayonnaise containers stored on the floor.
Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice on walk in freezer door preventing door seal. Operator has new door seal ordered.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops stored in water at 81F at the front prep table.
No Heimlich maneuver/choking sign posted. No available choking poster. Inspector provided printable poster.
Soiled wet wiping cloth placed in use with fresh solution. Multiple wet wiping cloths stored on clean prep spaces and cutting boards.
Time/temperature control for safety food thawed in an improper manner. On the three compartment sink washboards, frozen salmon, krab and tuna thawing at ambient air temperature. Operator relocated to sink to thaw under cold running water.
Sep 11, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority2 Intermediate7 Basic
Show 12 findings ▾
Nonfood-grade bags used in direct contact with food. Walmart grocery bag used in direct contact to store rangoons in the walk in freezer. Operator removed the rangoons from the plastic grocery bag.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the walk in freezer plastic wrapped frozen raw salmon stored over container of seaweed salad. Operator relocated the seaweed salad.
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. Sushi rice in container at the end of the main cook line held on time as public health control with no time marking. Operator placed time marker on container.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Take out menu and front counter display menu does not identify raw menu items and take out menu is missing a consumer advisory.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. At time of inspection no proof of employee food handler training for establishment.
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. In the walk in cooler, vacuum packaged tuna thawing inside of intact reduced oxygen packaging. Discussed with operator cutting open or removing from packaging.
Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, employees personal food stored on shelf over food to be served to customers. Operator relocated the employee food.
Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean metal containers stacked while wet.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water of 91F on the main cook line. Operator removed the scoop and container of water.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease accumulation on hood filter over the flat top grill on the main cook line.
Opened employee beverage container in a cold holding unit with food to be served to customers. In the flip top reach in cooler on the main cook line, spilled employee beverage inside of the bottom of the cooler. Employee cleaned and disposed of the beverage.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on clean prep tables and cutting boards. Sanitizer solution bucket stored on floor by the three compartment sink at 0ppm chlorine. Operator added chlorine bleach to the sanitizer solution to 50ppm.
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.