KAZU JAPANESE RESTAURANT
9965 SAN JOSE BLVD, Jacksonville FL 32257 · 904.683.9903
Last inspected Aug 20, 2026 · 12 visits since August 2023
JUL 24
JAN 25
JUL 25
DEC 25
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings found on floor by sushi line. Cleaned by manager.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $720
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2018056041 | Sep 6, 2018 | Dec 20, 2018 | $400 |
| 5--2015000253 | Dec 15, 2014 | Jan 14, 2015 | $320 |
Inspection history
12 visits, newest first
Aug 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 19, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In make line reach in cooler tofu, chicken, noodles, noodles at 45-50F. Shrimp sauce in squeeze bottle in pan with little ice contains milk at 55F. Recommend holding on time. In walk in cooler beef, fish, cut lettuce, beef 46F. In front sushi reach in cooler cut cabbage, eel at 46F. Person in charge began turning units down, keeping lids closed, icing items down.
Aug 18, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 6 high priority.
6 High priority6 Intermediate8 Basic
Show 20 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee rinse out soiled bowl at dishpit, then return to clean dishware storage without sanitizing. Person in charge pulled to sanitize.
Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels lining containers of scallions, fish wrapped in paper towels. Also, observed wasabi in direct contact with to go bag in walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shrimp wrapped in plastic wrapped stored on lid of ready to eat sauce, raw beef stored over case of vegetables. Tuna wrapped and package of krab thawing in bowl together in walk in cooler. At sushi line raw fish stored over sauces. Person in charge began rearranging.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee handle dirty dishes, then return to makeline and begin preparing vegetables without hand wash. Inspector intervened.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In make line reach in cooler tofu, chicken, noodles, noodles at 45-50F. Shrimp sauce in squeeze bottle in pan with little ice contains milk at 55F. Recommend holding on time. In walk in cooler beef, fish, cut lettuce, beef 46F. In front sushi reach in cooler cut cabbage, eel at 46F. Person in charge began turning units down, keeping lids closed, icing items down.
Toxic substance/chemical improperly stored. Air fresheners stored over single service items in kitchen. Person in charge removed.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened more than 24 hours to in walk in cooler per person in charge with no date mark.
Establishment advertised crab on menu/menu board but served imitation crab. Two menu items Spicy Kimchee Soup and Butterfly Roll on regular printed menu list crab as ingredient. Person in charge states is imitation crab. All other menu items indicate krab correctly.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at sushi line, soda nozzles at server area with debris accumulation.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On specials printed menu several raw items not identified. On main menu Spicy Kani salad, Dancing eel roll, Spider roll, and seared tuna missing disclosure. On special blackboard menu raw items not identified. Person in charge began changing.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds krab and tobiko on time at sushi line, not indicated on time paperwork. Person in charge added during inspection.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Multiple employees with training expired 2022.
Cardboard used to line food-contact shelves. Cardboard visibly soiled lining shelves in kitchen and walk in cooler.
Drain cover(s) missing. Drain cover missing outside back door pipe and mop sink outside back door.
Equipment in poor repair. Gaskets torn on make line and sushi reach in cooler, may be effecting ability to hold temperature.
Floor soiled/has accumulation of debris. Heavy grease accumulated on floor at cookline.
Food stored on floor. Observed buckets of food, sauces stored on floor in walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Knives stored between prep table and reach in cooler.
In-use wet wiping cloth/towel used under cutting board. Observed wet towel stored under sushi cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with mold like substance at sushi bar. Dish racks with heavy debris accumulation. Side of fryers with grease accumulated.
Dec 4, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 2 high priority.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over ready to eat cake in reach in freezer. Moved by manager.
Stop Sale issued due to food not being in a wholesome, sound condition. 6 Packages of raw tuna in walk in cooler fully thawed out still inside packages and not cut or pierced.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at kitchen Hand Wash Sink. Replaced by manger.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Prep line.
Ceiling tile missing. Missing ceiling tiles above prep table. Kitchen.
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. 6 Packages of raw tuna in walk in cooler fully thawed out still inside packages and not cut or pierced.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket over restaurant equipment. Moved by manager.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Food prep/service employee wearing bracelets and hand jewelry while engaged in food preparation and service.
In-use knife/knives stored in cracks between pieces of equipment. In use knives stored between prep equipment. Moved by manager.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled / dusty hood filters.
Stored food not covered. Uncovered cut lettuce, onions in walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen.
Jul 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 3 high priority.
3 High priority1 Intermediate10 Basic
Show 14 findings ▾
Rodent activity present as evidenced by rodent droppings found. 2 rodent droppings found on floor by sushi line. Cleaned by manager.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Krab at 45° in cooler at sushi line. Moved by manager to another cooler. Per Person In Charge. Items placed about 10 am.
Toxic substance/chemical improperly stored. Empty can of fly spray in rear of kitchen next to bag of onions. Moved by manager. Degreaser chemical spray bottle over bags of food in rear kitchen. Moved by manager.
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Establishment probe thermometer at 40° in ice water. (Inspector showed manager how to calibrate thermometer )
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen and prep line.
Ceiling tile missing. Missing ceiling tile above kitchen prep table. Per Person In Charge. Leak recently fix by landlord. Need new tiles on order.
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. Frozen tuna with labeling requirements that it be removed from packaging before thawing not removed as required. Items still frozen at prep line. Person In Charge removed seafoods from vacuum sealed bags.
Dead roaches on premises. One dead roach on floor by sushi line cleaned by manager.
Employee with no hair restraint while engaging in food preparation. Frontline prep employee with no hair restraint.
Floor soiled/has accumulation of debris. Dust and debris on floors by sushi line. Grease buildup on floors by cook line
Interior of refrigerator or freezer in disrepair/has exposed insulation. Cooler opposite grill with torn gasket insulation
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers.
Stored food not covered. Cut vegetables uncovered in walk in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. 1 wet wipes on counter in : kitchen.
Mar 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 9, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ All Certified Food Manager cards expired.
Manager or person in charge lacking proof of food manager certification. All Certified Food Manager cards expired.
Jan 7, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Employee used the bathroom and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands upon returning to employee area. Food service employee returned from bathroom then engaged in food service activity without washing hands. Inspector intervened.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 51°. 51°. 49°. 49°. 51°. Stop sale issued
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked coconut soup (overnight temperatures) at 50°. 51°. 51°. 49°. 49°. 51°. Stop sale issued Raw chicken 49°. Placed about 1 hr before. Moved by manager.
Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ All Certified Food Manager cards expired.
Manager or person in charge lacking proof of food manager certification. All Certified Food Manager cards expired.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Carbon dioxide/helium tanks not adequately secured. Unsecured co2 tank. Wait-station. Secured by manger.
Ceiling tile missing. Ceiling tiles missing above reach in cooler / make table in kitchen.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Foods stored at 49-51°. Loose / torn gaskets. Cooler opposite grill.
Hole in or other damage to wall. Loose siding to wall by walk in cooler.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Loose / torn gaskets. Cooler opposite grill.
Jul 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Soiled deflector plate to interior of ice machine located : rear kitchen.
Handwash sink used for purposes other than handwashing. Kitchen Hand Wash Sink used for rinsing pans.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
Food stored in a location that is exposed to splash/dust. Boxed avocado under plumbing. Moved by manager.
Food stored on floor. Boxed foods on floor in walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Knife between equipment. Kitchen. Moved by manager.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in standing water 81°. Moved by manager.
Stored food not covered.
Wall soiled with accumulated grease, food debris, and/or dust. Dusty ceiling in walk in cooler.
Mar 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate8 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee changed gloves without washing hands. Manager intervened.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket over packaged food on rear rack.
Equipment or utensils not designed or constructed in a durable manner. Cut plastic jug as scoop.
Food stored in a prohibited area. Packaged foods stored under plumbing. Frontline sink. Moved by manager.
Food stored on floor. Bags of onions on floor. Rear kitchen.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Cooler gaskets torn.
Stored food not covered. Uncovered cut vegetables in walk in cooler. Covered by manager.
Wall soiled with accumulated grease, food debris, and/or dust. Soiled / dusty walls and vents in walk in cooler.
Aug 15, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Food prep employee cracked eggs with same gloves then engaged in food prep activity without changing gloves and washing hands. Manager intervened.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Paper towel dispenser not functioning. Kitchen. Restroom.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen.
Equipment or utensils not designed or constructed in a durable manner. Cut gallon jug used as scoop for rice.
Food stored in a location that is exposed to splash/dust. Avocados stored under plumbing. Frontline. Moved by manager.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled counters and shelves in kitchen.
Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Kitchen. Dry rack.
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.