KAZU JAPANESE RESTAURANT
2137 SE FEDERAL HWY, Stuart FL 34994
Last inspected May 27, 2026 · 8 visits since November 2023
APR 24
OCT 24
APR 25
NOV 25
MAR 26
— STEADY
5 inspections within 28 points of each other. Whatever this kitchen does, it does consistently.
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. Provided operator with form
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 27, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 24, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee handle raw fish then proceed to handle clean plates and silverware and prepped food containers at front counter sushi station Observed Employee washed hands properly
Raw fish not commercially packaged stored over or with ready-to-eat cooked vegetables in a freezer Advised operator to store food items properly.
Handwash sink used for purposes other than handwashing. Observed scrub brush and green bucket stored inside hand wash sink next to triple sink Removed by operator
No paper towels or mechanical hand drying device provided at handwash sink at front kitchen Operator provided
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.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength at 0 ppm Employee made fresh solution to 300 ppm
Nov 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
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 and the time removed from temperature control cannot be determined. See stop sale. Observed no time marking for sushi rice on front counter on time as a public health control, per operator, not aware of how long food has been out of temperature. See stop sale.
In-use rice spoon stored in standing water less than 135 degrees Fahrenheit (73F); operator discarded.
Observed bucket of ginger stored on floor. Operator removed.
Time/temperature control for safety food thawed in an improper manner. Observed raw tuna in prep counter thawing at room temperature at 43F. Advised operator to place in cooler or running under water under 70F or standing water 41F or below
Apr 3, 2025Inspection 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 ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Obsrrvedraw conch at 53F inside plastic container at prep counter next to triple sink. Per operator, items not prepared or portioned today, items out of temperature for approximately 1 hour. Operator
Handwash sink not accessible for employee use at all times. Hand wash sink inaccessible completely blocked by card board boxes and plastic food container in back kitchen next to Triple sink. Operator removed.
Bowl or other container with no handle used to dispense food. Observed Plastic container with no handle used as scoop inside dry rice in kitchen. Operator removed.
Reach-in cooler shelves with rust that has pitted the surface. Observed each in cooler shelves pitted with rust at cook line flip top reach in cooler.
Time/temperature control for safety food thawed in an improper manner. Observed conch at 53F in standing water on prep counter next to triple sink. Operator place items in reach in cooler to bring back to 41F.
Oct 2, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Frozen beef not commercially packaged over cooked dumplings in each in freezer. Operator stored items properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Sushi rice on front counter at 80F-hot holding- per operator, items were cooked at approximately 10:00-items out of temperature for more than 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Sushi rice in rice cooker on front counter at 80F-hot holding- per operator, items were cooked at approximately 10:00-items out of temperature for more than 4 hours. See stop sale.
Equipment drain line draining into handwash sink. Observed drain hose line from soda machine draining into hand wash sink in main kitchen.
Food stored on floor. Observed Frying shortening oil on floor at back kitchen area. Operator stored items properly.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed Plastic container with no handle inside sugar at back kitchen area. Operator removed.
Working containers of food removed from original container not identified by common name. Observed Unlabeled flour under prep table in back kitchen area. Operator labeled properly.
Apr 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate1 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over hot sauce, raw fish eggs over cucumber reach in cooler sushi bar. Operator stored properly.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed Raw Chicken not in commercial packaging over raw steak at stainless reach in freezer. Operator stored properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi bar: sushi rice (88F - Hot Holding); cook line: tempura shrimp (130F - Hot Holding) Per operator, both products out of temperature for approximately 30 minutes. Operator decided to use time control. Time control procedure sent to operator. Operator placed time marks for both products.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. dump sink at sushi bar with hose attached.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quat sanitizer at triple sink.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) Operator set up triple sink, chlorine sanitizer 50ppm
Jan 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Cutting board has cut marks and is no longer cleanable. On make table cook line
Reach-in cooler shelves with rust that has pitted the surface. Make table cooler
Nov 1, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 2 high priority.
2 High priority8 Intermediate8 Basic
Show 18 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scoop in room temperature water. Operator discarded water.
Nonfood-grade bags used in direct contact with food. Paper towels in contact with scallions
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. Provided operator with form
Handwash sink not accessible for employee use at all times. Hand sink in warewashing blocked by trash can
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu items not identified as raw/ undercooked
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in warewashing area
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. Provided operator with forms
No soap provided at handwash sink. At hand sink in warewashing area
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Bowl or other container with no handle used to dispense food. Used to scoop tempura batter
Cutting board has cut marks and is no longer cleanable. On make table cook line
Food stored on floor. Boxed oil and bagged rice
In-use tongs stored on equipment door handle between uses. On oven door
No handwashing sign provided at a hand sink used by food employees. At hand sink in warewashing area and hand sink next to wait station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior doors of make table cooler on cook line.
Reach-in cooler shelves with rust that has pitted the surface. Make table cooler
Working containers of food removed from original container not identified by common name. Sugar, tempura batter,
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.