KAZU SUSHI BURRITO
117 W ADAMS ST, Jacksonville FL 32202 · 904-438-5020
Last inspected Aug 13, 2026 · 12 visits since October 2023
OCT 24
JUN 25
DEC 25
MAY 26
AUG 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live rodent present. One rodent on sticky trap (still wiggling) in storage area by cook line, operator discarded
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $850
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2024061860 | Aug 7, 2024 | Nov 14, 2024 | $600 |
| 5--2020057527 | Dec 7, 2020 | Apr 2, 2021 | $250 |
Inspection history
12 visits, newest first
Aug 13, 2026Emergency Order Callback Time ExtensionComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority0 Intermediate2 Basic
What the inspector wrote — 2 findings
Floor, walls and ceiling soiled/has accumulation of debris. Observed floors and walls throughout cook line, kitchen area and front service area soiled/ accumulation of debris/ grease.
Objectionable odors in bathroom or other areas of the establishment. Observed objectionable odor throughout restaurant. Operator stated he believes thermometer in the ceiling and he will get with the landlord.
Aug 12, 2026■ Emergency Order Callback Not CompliedComplaint Investigation
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 4 violations recorded, 1 high priority.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Live, small flying insects found. Observed one flying insect at the dish table next to kitchen entry door.
Floor, walls and ceiling soiled/has accumulation of debris. Observed floors and walls throughout cook line, kitchen area and front service area soiled/ accumulation of debris/ grease.
Objectionable odors in bathroom or other areas of the establishment. Observed objectionable odor throughout restaurant. Operator stated he believes thermometer in the ceiling and he will get with the landlord.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed back door open, not protected while vermin and/or environmental cross contamination present.
Aug 11, 2026■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 19 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority3 Intermediate12 Basic
Show 19 findings ▾
Live, small flying insects found. Observed one flying insect at the dish table next to kitchen entry door.
Presence of insects, rodents, or other pests. Observed one spider in non working reach-in cooler next to dirty dish table. Operator cleaned up and discarded spider.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over ready to eat sauces in reach-in cooler at front line service counter. Also, raw beef stored above ready to eat vegetable and pork dumplings in glass door reach-in cooler at end of cook line. Operator rearranged both coolers.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 47 rodent droppings in the following areas: Observed 5 on top of water heater 26 under Mayo buckets across from water heater near back door 7 in between reach in deep freezers across from prep table 3 under triple sink 3 in corner near dish table 2 next to mop sink 1 under ice machine. Operator swept up droppings as they were pointed out.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed portable cutting board at small prep area and cutting board on reach-in cooler on cook line soiled/ stained. Also, gray deflector plate in large ice machine soiled.
Soap dispenser at handwash sink not working/unable to dispense soap. Unable to dispense soap at hand wash sink next to walk-in-cooler that is used for paper good storage. Operator repaired soap dispenser to dispense. Also, no soap at hand wash sink on cook line. Operator replenished soap.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water at hand wash sink on cook line. Operator turned hot water on.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of large ice machine soiled.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed multiple dead flying insects in bug light at front back counter. Operator started to clean around counter and at bug light.
Bowl or other container with no handle used to dispense food. Observed bowl without handle used to dispense potato starch in prep area. Operator removed bowl from potato starch.
Equipment in poor repair. Observed gasket torn on three door reach-in cooler across from cook line.
Floor, walls and ceiling soiled/has accumulation of debris. Observed floors and walls throughout cook line, kitchen area and front service area soiled/ accumulation of debris/ grease.
Ice buildup in reach-in freezer and/or walk-in freezer. Heavy ice build up in ice cream freezer at front service line and in reach in freezer in kitchen area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of three ovens on cook line soiled
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gasket on reach-in cooler at front make station soiled. Also, exterior of flour and starch bins in prep area, multiple filters in hood above grill and fryer soiled. Also, exterior of cooking equipment on cook line soiled.
Objectionable odors in bathroom or other areas of the establishment. Observed objectionable odor throughout restaurant. Operator stated he believes thermometer in the ceiling and he will get with the landlord.
Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed back door open, not protected while vermin and/or environmental cross contamination present.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed interior of reach-in coolers at front service station soiled. Also, interior and frame of glass door reach-in cooler at end of cook line.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed onions and heads of cabbage stored above ready to eat vegetables in glass door reach-in cooler next to cook line.
May 29, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 28, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 5 high priority.
5 High priority3 Intermediate13 Basic
Show 21 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw beef then removed gloves and scooped rice, explained to him, he washed hands and took scooped ton triple sink to be washed
Live, small flying insects found One fly by hand sink at front counter area
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon on shelf above sauces in reach in cooler at front counter
Rodent activity present as evidenced by rodent droppings found. 4 rodent droppings under shelf in walk in cooler used for storage, employee cleaned them up
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 47-50f cooked chicken, shrimp, wonton, raw beef and chicken, glass upright cooler by cook line, my probe thermometer reading 52f, all tics food brought this morning to this cooler from other cooler at 10am, employee placed them back into the good cooler
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink after cleaning dropping, explained to him and he washed in hand sink
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. In hand sink by cook line next to hood, towels a sock, employee placed a roll
Spray bottle containing toxic substance not labeled. Purple solution by triple sink, employee stated it's cleaner
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men restroom door does not close all the way
Bowl or other container with no handle used to dispense food. Bowl in flour, bulk container by storage shelf
Carbon dioxide/helium tanks not adequately secured. Co not secured at front counter, also in office
Drain cover(s) missing. In mop sink, employee placed it on hole
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on pre table at cook line and opened drink on table by plastic wrap used for food
Employee with no hair restraint while engaging in food preparation. Operator making sushi, no hair restraint
Floor soiled/has accumulation of debris. Blackish build up on floors throughout kitchen and sushi area, also under tables and prep sink
Food stored on floor. Bucket with ginger in office
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets with black and white build up on prep coolers at from counter, grease build up on door edge of cooler not working by wok
Outer openings not protected with self-closing doors. Self closure detached on rear door
Reach-in cooler interior/shelves have accumulation of soil residues. Both reach in coolers at front counter have old build up inside, also vents and shelf with black nulls up in glass upright cooler at cook line
Single-service articles improperly stored. Boxes with to go on floor in office
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes non shelf above washed and cut broccoli, glass upright cooler
Dec 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 20 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate16 Basic
Show 20 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Greenish build up around nozzles
No soap provided at handwash sink. Hand sink in triple sink, employee placed some
Spray bottle containing toxic substance not labeled. Purple solution by triple sink, employee stated it's cleaner
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. All water heaters in kitchen and triple sink. Operator turned water heater on, didn't get hot enough, only hand sink at front counter at 87f
Bowl or other container with no handle used to dispense food. On flour in bulk container by back prep area, employee removed it
Carbon dioxide/helium tanks not adequately secured. One in office and one at front counter, not secured
Drain cover(s) missing. In mop sink, operator placed it on hole
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened drink on Oreo table, employee discarded it
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Making crab Rangoon, has bracelet
Employee with no hair restraint while engaging in food preparation. Making crab Rangoon, no hear restraint
Floor area(s) covered with standing water. By prep sink, employee cleaned it
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle on soy sauce, employee removed it
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in blackish in box freeze, blackish build up in prep sink, interior corners, blackish door frame in glass upright cooler by cook line
Outer openings not protected with self-closing doors. Broken self closure, rear door
Reach-in cooler interior/shelves have accumulation of soil residues. Shelves and vents are blackish in glass upright cooler by cook line
Single-service articles improperly stored. Box with to go cups on floor in office, operator placed it on shelf, bag with to go containers under waste pipe under prep sink at front counter
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapple and tomatoes on shelf above cut zucchini in glass upright cooler by cook line, operator rearranged
Water leaking from pipe and/or faucet/handle. Faucet and base of faucet in prep sink
Wet wiping cloth not stored in sanitizing solution between uses. On prep table, back prep area
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chl in bucket, employee changed it, 100 ppm
Jun 4, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 18 violations recorded, 3 high priority.
3 High priority2 Intermediate13 Basic
Show 18 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Operator license expired June 1, 2025.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep chicken stored over open bag of peas/carrots mix vegetables in glass double door reach in cooler. Carton of raw shell eggs stored over raw prep salmon in same reach in cooler
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing back flow preventer at outside water hose spigot near back door
Handwash sink used for purposes other than handwashing. Bowl stored in hand wash sink on front line
No paper towels or mechanical hand drying device provided at handwash sink. At front line hand wash sink. Employee provided
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine shield with black mold like build up
Buildup of food debris/soil residue on equipment door handles. Oven handle soiled. Handle on upright reach in cooler soiled
Carbon dioxide/helium tanks not adequately secured. Single CO2 tank stored on front line and one in office not secured
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist
Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint
Floor soiled/has accumulation of debris. Floor soiled under cooking equipments and black build up
Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer with ice build up
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler and reach in freezer gaskets soiled. Exterior of fryer and oven with grease build up.
Outer openings not protected with self-closing doors. Back kitchen door with broken door hinges and not self closing
Reach-in cooler interior/shelves have accumulation of soil residues. Behind flip top lid at first make table with old food debris
Stored food not covered. Multiple foods in reach in cooler
Unnecessary items/unused equipment on the premises. Multiple unused equipments inside establishment
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables stored on shelf above uncovered cooked foods in reach in cooler
Oct 15, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 1 high priority.
1 High priority1 Intermediate15 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. One shelled egg on shelf above zucchini, upright cooler, employee rearranged
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
Bowl or other container with no handle used to dispense food. On panko and oil mix
Carbon dioxide/helium tanks not adequately secured. Storage/office room and at sushi bar
Drain cover(s) missing. Mop sink, employee placed it
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. On prep table
Employee with no hair restraint while engaging in food preparation. Working with open foods
Floor soiled/has accumulation of debris. Behind fryer
Food stored on floor. Mayo in bucket by storage area
Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior door for box freezer in cracked
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of upright freezer by cook line
Outer openings not protected with self-closing doors. Rear door
Raw fruits/vegetables not washed prior to preparation. Cutting dirty mushrooms, explained to him
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed veggies on shelf above cooked veggies and cooked shrimp, upright cooler, employee rearranged
Wet wiping cloth not stored in sanitizing solution between uses. On prep area, employee placed it in sanitizer
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm at sushi area, made new solution, 100 ppm
Working containers of food removed from original container not identified by common name. White powder in soy bucket, label panko
Aug 8, 2024□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 7, 2024■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 24 violations recorded, 4 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
4 High priority5 Intermediate15 Basic
Show 24 findings ▾
Live rodent present. One rodent on sticky trap (still wiggling) in storage area by cook line, operator discarded
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above cooked shrimp in upright cooler, cook line, raw chicken on shelf above broccoli, upright cooler in prep area, raw salmon in ziplock bag on shelf above Karan in upright freezer by prep area, employee rearranged
Rodent activity present as evidenced by rodent droppings found. 8 rodent droppings on floor in office next to front sushi counter, along wall, 20 rodent droppings on floor at front counter/sushi counter, along wall, 50 rodent droppings along wall by triple sink, prep area, behind ice machine, water heater, storage cart, storage area, on shelf by cook line, all in kitchen employee cleaned them
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. For tempura batter, employee wrote time on
Employee washed hands in a sink other than an approved handwash sink. In triple sink after cleaning rodent dropping, explained to him and he washed in hand sink
Handwash sink used for purposes other than handwashing. Cup in hand sink at front counter/sushi area, employee removed it
No probe thermometer provided to measure temperature of food products. Couldn't find it
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. One kid here helping today
Spray bottle containing toxic substance not labeled. Soapy water at sushi prep area, employee wrote name on
Bowl or other container with no handle used to dispense food. In soy sauce
Carbon dioxide/helium tanks not adequately secured. In office, asp are sushi front counter
Dead roaches on premises. 2 dead roaches in cabinet at front/sushi counter, cleaned by employee
Drain cover(s) missing. In mop sink
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. No lid on employee drink, prep area by peeled cucumber
Employee with no hair restraint while engaging in food preparation. Cook cooking
Floor soiled/has accumulation of debris. Underneath counter by soda rack
Hole in or other damage to wall. Understand front/sushi counter by self serf soy sauce and napkins
Hood filter missing from automatic fire suppression/exhaust system. A gap in between them
Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior door of freezer by ice machine
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket area in box freezer by ice machine
Outer openings not protected with self-closing doors. Rear door
Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler by cook line
Time/temperature control for safety food thawed in an improper manner. In prep sink, 32f raw shrimp, explained to him
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapple on shelf above cut broccoli, upright cooler by cook line, employee rearranged
Mar 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 20 violations recorded, 4 high priority.
4 High priority3 Intermediate13 Basic
Show 20 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken then he removed gloves, grabbed to go container and scooped cooked chicken from fryer, explained to him and he washed hands
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One at sushi area
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For salmon, called provider and he sent letter
Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs on shelf above veggies in upright cooler, employee moved eggs, raw chicken on shelf above veggies in upright cooler, raw salmon on shelf above krab in upright freezer
Handwash sink used for purposes other than handwashing. Container in it, employee moved it
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Times on, had blank procedure, filled it up
Spray bottle containing toxic substance not labeled. Cleaner by employee, sushi area and degreaser by triple sink
Bowl or other container with no handle used to dispense food. On soy sauces and vinegar
Carbon dioxide/helium tanks not adequately secured. Front counter and office
Drain cover(s) missing. Mop sink
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee moved it
Employee with no hair restraint while engaging in food preparation. Making sushi,
Hood filter missing from automatic fire suppression/exhaust system. One is broken
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket at front counter prep cooler
Outer openings not protected with self-closing doors. Rear door
Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler
Reach-in cooler shelves with rust that has pitted the surface. Upright cooler
Single-service items for customer self-service not properly protected to prevent contamination. Forks, employees placed plastic wrap
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers on shelf above cut veggies, in upright cooler,
Wet wiping cloth not stored in sanitizing solution between uses. Sushi area, employee removed it
Oct 4, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 28 violations recorded, 6 high priority.
6 High priority5 Intermediate17 Basic
Show 28 findings ▾
Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions. Explained to him
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drank from open container then got gloves and made sushi, explaining to him and he washed hands
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by mop sink
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef on shelf above cucumber in box, employee rearranged upright cooler by cook line,
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken on shelf above raw shrimp, upright cooler by prep area, employee rearranged
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 80f shelled eggs at cook line, employee placed them back in cooler, less that 4 hrs, explained time as public health control
Food-contact surface soiled with food debris, mold-like substance or slime. Sugar scoop soiled
Handwash sink used for purposes other than handwashing. Container in it, sushi area, employee moved it
No probe thermometer provided to measure temperature of food products.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice, time on board, emailed one to fill up
Spray bottle containing toxic substance not labeled. Blue and yellow solution, sushi area, employee wrote names on
Bowl or other container with no handle used to dispense food. In soy sauce, sushi area, in oil too
Carbon dioxide/helium tanks not adequately secured. Sushi area
Cloth used as a food-contact surface. For clean cut cilantro in upright cooler at prep area
Drain cover(s) missing. Mop sink
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink s on prep area, kitchen
Employee eating in a food preparation or other restricted area. On prep area, kitchen, employee moved
Employee with no hair restraint while engaging in food preparation. Handling cooked shrimp
Food stored on floor. Soy in bucket on floor, sushi area
No Heimlich maneuver/choking sign posted. Emailed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles in hand sink at cook line, gasket and door frame in upright cooler buy cook line, side of stove, prep cooler at cook line not in use, lid for sugar container by rear door, gasket in box freezer
Outer openings not protected with self-closing doors. Rear door
Raw fruits/vegetables not washed prior to preparation. Cut mushrooms have dirt on them, explaining to employee
Single-service items for customer self-service not properly protected to prevent contamination. Spoons and forks, sushi counter for customers to grab, employee placed plastic wrap
Time/temperature control for safety food thawed in an improper manner. Raw chicken on table, employee placed it cooler
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers on shelf above washed and cut onions, employee rearranged
Wet wiping cloth not stored in sanitizing solution between uses. At sushi area and kitchen
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chl in bucket at sushi area, employee discarded it
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.