KAZU'S SUSHI
5706 MAIN ST, New Port Richey FL 34652 · 727.842.4477
Last inspected Jun 9, 2026 · 7 visits since September 2023
JUN 24
FEB 25
JUN 25
FEB 26
JUN 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jun 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. Multiple items in kitchen and sushi area have paper towels under them.
Stop Sale issued due to food not being in a wholesome, sound condition. Tilapia thawed in package.
Handwash sink used for purposes other than handwashing. Ice in hand wash sink at front counter.
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. Tilapia completely thawed in package, see stop sale.
Show the remaining 1 finding ▾
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Bucket at sushi counter, 0 ppm, corrected to 50 ppm
Mar 3, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Employee washed hands in a sink other than an approved handwash sink. Sushi prep cook rinsed hands in prep sink, discussed proper hand wash with manager on duty and staff.
Food employee not using the two additional control measures after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food. Employee did not use two control measures, Only washed hands. AOP form shows nail brush for second step.
Feb 25, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 5 high priority.
5 High priority2 Intermediate3 Basic
Show 10 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook washed hands for a total of 10 seconds, discussed proper hand wash and cook washed again. Sushi prep cook washed hands less than 10 seconds.
Employee washed hands with no soap.employee rinsed hands in prep sink, no soap
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. Plastic bins of raw pork and raw salmon in plastic wrap over cheesecake, French fries, cooked vegetables in freezer on cook line, cook moved raw foods to bottom
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo line -tofu (49F - Cold Holding)removed from refrigeration 1 hour ago, operator discarded. Discussed proper ice bath and time control as options.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket greater than 200 ppm, operator added water, corrected to 100 ppm
Employee washed hands in a sink other than an approved handwash sink. Sushi prep cook rinsed hands in prep sink, discussed proper hand wash with manager on duty and staff.
Handwash sink not accessible for employee use at all times. Large metal bowl up hand wash sink at sushi station, operator removed
Food employee not using the two additional control measures after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food. Employee did not use two control measures, Only washed hands. AOP form shows nail brush for second step.
Food stored on floor. In walk in cooler - pan of soup, bucket of sauce on floor
Wet wiping cloth not stored in sanitizing solution between uses. We towels on sushi cutting boards, operator moved to bucket
Jun 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
Show 4 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Chlorine sanitizer 0ppm at dish machine, employee primed machine, now at 100ppm
Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Sushi chef not using nail brush or hand sanitizer, discussed the proper hand washing procedure with sushi chef for AOP
Stop Sale issued due to food not being in a wholesome, sound condition.
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. Tuna thawed in original packaging states on packaging to remove before thawing
Feb 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
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. No time mark on sushi rice at sushi bar, operator was able to determine the time rice was put at sushi bar and properly time marked
Cloth used as a food-contact surface. Linen towel on top of sushi rice at sushi bar, towel removed
Jun 5, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in prep sink on cook line, discussed proper hand washing procedures with cooks
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot or cold water at hand sink on cook line, water was turned off at hand sink, operator turned water back on, hot water temperature was 113F
Sep 19, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Non-food grade paper/paper towel used as liner for food container. Paper towels used for shrimp, vegetables, paper towels removed
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator received parasite destruction from food provider
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried shrimp (112F - Hot Holding)sitting next to fryers, employee put in walk in cooler to cool down
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 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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice kept on time at sushi bar, no written procedure. Operator has time as a public health paperwork in her email to be printed, printed paperwork
Food employee not using the two additional control measures after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food. Employee washed hands, did not use two control measures
Wet wiping cloth not stored in sanitizing solution between uses. On cutting board in sushi bar
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.