KAZU SUSHI BURRITO
935 DURBIN PAVILION DR #104, Saint Johns FL 32259 · 904.484.7939
Last inspected Jun 16, 2026 · 7 visits since August 2023
MAY 24
JAN 25
JUN 25
DEC 25
JUN 26
— STEADY
5 inspections within 24 points of each other. Whatever this kitchen does, it does consistently.
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. Expired time marking on sushi rice, per manager they made more rice from this morning the employee forgot to change time marking.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jun 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate7 Basic
What the inspector wrote — 9 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw breaded Chicken stored over yum yum sauce in walk in cooler. Manager properly stored food items.
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. Expired time marking on sushi rice, per manager they made more rice from this morning the employee forgot to change time marking.
Bathroom door left open other than during cleaning or maintenance. Employee restroom door. Manager closed door.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf above prep table. Manager moved drink.
Show the remaining 5 findings ▾
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cigarettes stored near dry storage food items, manager moved bin with cigarettes.
Food stored on floor. Several containers of food stored on floor in walk in freezer.
Ice scoop handle in contact with ice. Ice scoop handle touching in ice stored in a cooler for drinks.
In-use knife/knives stored in cracks between pieces of equipment. Knife stored between wall and prep table. Across from walk in cooler where salmon was cooling.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon stored in standing water 77F
Dec 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw breaded chicken and put chicken in fryer then handled cooked dumplings with bare hands and placed dumplings in fryer without washing hands between tasks.
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. Raw chicken stored over raw fish, both removed from original packaging, in walk in freezer. Also raw fish stored over various sauce bottles in reach in cooler at sushi bar, manager began to rearrange items. Also raw salmon stored over cooked chicken and other ready to eat food in flip top reach in cooler on make line, salmon moved. Also multiple containers of raw fish stored over prepared veggies, tempura batter, and cooked animal produces in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (67F - Cold Holding) sitting on top of other containers in flip top reach in cooler on make line in top section of cooler, per manager it is used for garnish and used up with several hours, lettuce placed on time control. dumplings (52F - Cold Holding) in over filled container in top section of flip top reach in cooler on make line, per manager lid has been consistently open for less then 1 hour.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut cabbage (46F - Cooling, after 30 minutes 46F) in walk in cooler in large metal bowl, per manager cabbage was cut about 1 hour prior, then cabbage put in covered plastic container under other containers in walk in cooler when second temp was taken, container moved and lid removed. chicken (46F - Cooling, after 40 minutes 46F) in large deep bowl in reach in cooler on make line, per manager chicken was made less then 2 hours prior.
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/ Weng Chen, expired in Sept 2025
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. Multiple bags of raw tuna still inside vacuum packaging partially thawed out in walk in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored with to go containers on make line in kitchen. Employee drinks stored with napkins at front counter. All drinks moved.
Employee with no hair restraint while engaging in food preparation. 1 employee on cook line making food.
Food stored on floor. Container of ginger at sushi bar area. Multiple containers of soy sauce and other boxes of various animal produces stored underneath racks in walk in cooler.
Single-service articles not stored inverted or protected from contamination. Stacks of to go containers at sushi bar area and make line in kitchen.
Jun 24, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw fish in top section of reach in cooler at sushi bar with peppers and sauces stored underneath raw fish. Raw shrimp and raw beef stored in top section of reach in cooler on make line with cooked pork and sauces stored in bottom section of reach in cooler under raw shrimp and raw beef. Also raw beef stored over bag of carrots in walk in cooler. Also raw chicken and raw fish, removed from original packaging, stored over bags of edamame in walk in freezer. Employees began to rearrange all items during inspection.
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/ Yi Chen, ServeSafe, expired 1/31/2025
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash station in prep area by triple sink.
Bowl or other container with no handle used to dispense food. Container used to dispense food in bulk breading in storage area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in service window over to go containers on make line.
Food stored in a location that is exposed to splash/dust. Multiple boxes of produce stored under vent inside walk in cooler that is dripping condensation.
Food stored on floor. Multiple buckets of soy sauce in walk in cooler. Multiple buckets of mayonnaise in back store area. Multiple boxes of fish and krab sticks in walk in freezer.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In container of flour in storage area.
Single-service articles not stored inverted or protected from contamination. To go containers over display case at sushi bar.
Jan 29, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line scratched head with bare hands then continued to handle clean utensils without washing hands between tasks. Employee on cook line picked up trash on ground with bare hands then continued to handle clean pan and utensils without washing hands first.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw lobster and raw fish, removed from original packaging, stored over boxes of krab sticks in walk in freezer. Also raw lobster and raw salmon stored over bag of carrots in walk in cooler, salmon and lobster moved. Also raw fish stored over edamame and krab sticks in reach in cooler at sushi bar, fish moved.
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 dynamite rolls, tempura batter, and katsu chicken on cook line, manager corrected during inspection.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. beef (58F - Cooling, after 30 minutes 57F) in top section of reach in cooler on top of other containers, lid consisting left open, beef moved to bottom of reach in cooler.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Raw white fish in sushi display cooler covered by the consumer advisory prepared yesterday per sushi chef.
Food stored on floor. Multiple buckets of soy sauce in walk in cooler. Multiple containers of soup base and ginger in walk in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around nozzle of sodas machine in dining area. Around exterior of cooking equipment on cook line.
May 20, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 6, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw fish stored in top section of reach in cooler on make line in kitchen over various sauces in bottom section of reach in cooler on make line in kitchen. Also cooked salmon, removed from original packaging, stored under raw smoked salmon in walk in freezer. Manager rearranged all items during inspection.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. I Love Bacon Roll on all menus All menu items containing raw/undercooked animal products appear to be marked with a star, but there is not Star next to the consumer advisory at bottom of menu on all menus. Mura mura burrito/poke bowl on menu screen/board behind registers at front counter.
Records/documents for required employee training do not contain all of the required information. One employee's certification missing date of and expiration of training.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drinks stored over stacks of to go containers in kitchen, manager corrected during inspection.
Food stored on floor. Multiple boxes of raw seafood walk in freezer. Multiple boxes Mayo and cooking in back of prep area.
Single-service articles not stored inverted or protected from contamination. Multiple stacks of to go containers on make line and front counter.
Aug 1, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate11 Basic
Show 17 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee use bare hands to plate ready to eat lettuce and barehands to add vegetables to the grill to combine with cooked shrimp.
Raw animal food stored over or with unwashed produce. In the walk in cooler, raw shrimp and salmon stored over unwashed produce. Operator relocated the raw shrimp and salmon.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the main cook line, tempura shrimp (47F - Cold Holding) stored underneath cooling cooked chicken. Operator removed the chicken to the bottom of the reach in cooler and placed ice on the tempura shrimp to bring back to temperature range. At conclusion of inspection shrimp tempura in temperature range.
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 in establishment. Inspector provided written procedures.
Food-contact surface soiled with food debris, mold-like substance or slime. Yellow cutting board at the sushi bar counter has food residue staining build up.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, cooked noodles and salmon from the day before with no product date marking.
Clean utensils stored between equipment and wall. At the prep station, clean knives stored between prep table and the wall. Operator relocated the knives.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored on the end of the in use prep table in the back storage area.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal bowls stacked while wet.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. In the prep area, fly sticky tape hanging off shelf over prep tables. Operator relocated the fly tape.
Food stored on floor. In the walk in cooler, multiple containers of food stored on the floor under the storage shelves. By the rear exterior door multiple jugs of fryer oil stored on the floor.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In the containers of cooked rice, scoop handle in contact with rice.
No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at hand wash sink in the warewashing area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has build up of mold like substance.
Single-service items for customer self-service not properly protected to prevent contamination. Single service forks stored on tables in the dining room not stored inverted to protect food contact portions of the forks.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on clean cutting board of reach in cooler opposite the wok station. Operator relocated the wet wiping cloth.
Working containers of food removed from original container not identified by common name. Under the prep table, bulk containers of tempura flour and sugar with no product labeling. Operator labeled the bulk containers.
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.