MATSUKAWA SUSHI
74 CAPULET DR UNIT 205, Saint Augustine FL 32092 · 904-814-8008
Last inspected Jul 24, 2026 · 14 visits since July 2023
MAY 25
JUL 25
OCT 25
DEC 25
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. Presence of multiple birds/vultures around dumpster area in the morning before establishment as open.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
14 visits, newest first
Jul 24, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
When operator asked to identify product used for specific item advertised on menu/menu board, operator indicated an imitation product or different product was used. On in house menu and togo menu, white tuna carpaccio listed on appetizer from sushi bar section, white tuna roll listed on roll and hand roll section and white tuna listed as ingredient on song of the sea on special roll section. All items use escolar and it's not notated on menus.
Jul 23, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 6 high priority.
6 High priority4 Intermediate9 Basic
Show 19 findings ▾
Non-food grade paper/paper towel used as liner for food container. At cook line and sushi bar, non food grade paper towels used to line containers of multiple items.
Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Operator not able to provide letter for farm raised salmon. Operator had supplier send proper documentation.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw pork stored on container of sauce and pan of raw chicken stored over tray of beef. At sushi bar in reach-in cooler, raw tuna stored over krab sticks. Operator moved items to proper storage levels.
Stop Sale issued due to food not being in a wholesome, sound condition. At sushi bar, 2 packs of ground tuna in sealed reduced oxygen packaging completely thawed. Packages state to keep frozen, remove from packaging before thawing.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At cook line in left reach-in cooler, edamame (44F - Cold Holding); shrimp (45F - Cold Holding); chicken (46F - Cold Holding); cooked egg (45F - Cold Holding). Lid open for lunch business.
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. At cook line, cooked shrimp missing time. Operator placed time on container.
Handwash sink used for purposes other than handwashing. At cook line handwash sink, scrub pad in sink. At sushi bar, scrub pad and plastic togo cup in sink. Operator removed all items.
No paper towels or mechanical hand drying device provided at handwash sink. At cook line, handwash sink missing paper towels and soap. At wait station, handwash sink missing soap. Operator supplied all items.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At cook line, hot water handle stuck closed from build up of lime scale.
When operator asked to identify product used for specific item advertised on menu/menu board, operator indicated an imitation product or different product was used. On in house menu and togo menu, white tuna carpaccio listed on appetizer from sushi bar section, white tuna roll listed on roll and hand roll section and white tuna listed as ingredient on song of the sea on special roll section. All items use escolar and it's not notated on menus.
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. At sushi bar, 2 packs of ground tuna in sealed reduced oxygen packaging completely thawed. Packages state to keep frozen, remove from packaging before thawing.
Equipment in poor repair. At cook line, front interior of microwave has rust that has pitted surface.
Floors, walls and/or ceilings soiled/has accumulation of debris. In kitchen, ceiling vents have build up of mold-like substance. At cook line, floors and wall behind/under have build up.
Food stored on floor. In kitchen area, container of oil stored on floor. Operator moved to shelf.
In-use tongs stored on equipment door handle between uses. At cook line, 2 tongs on oven handle. Also, in bulk vinegar container, plastic cup used as scoop. Operator moved tongs, removed cup.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At cook line, sides of equipment have build up of grease and food debris. At cook line, build up,of food debris on gas burner unit.
Time/temperature control for safety food thawed in an improper manner. At cook line, package of spring rolls thawing on counter. Operator moved to reach-in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. At cook line, wet towel on top of reach-in cooler. Operator moved towel to sanitizer bucket.
Working containers of food removed from original container not identified by common name. At cook line, container of vinegar not labeled. Operator labeled container.
Feb 19, 2026□ Call Back - CompliedComplaint Investigation (Partial)
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 17, 2025Warning IssuedComplaint Investigation (Partial)
Violations found and a warning issued, with a return visit required. 2 recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Presence of insects, rodents, or other pests. Presence of multiple birds/vultures around dumpster area in the morning before establishment as open.
Garbage on the ground and/or pad around dumpster. Build up of food debris, discarded cardboard boxes, and grease under dumpsters and inside of dumpster enclosure.
Oct 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 3 high priority.
3 High priority4 Intermediate2 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish, removed from original packaged, stored over cooked shrimp in standing reach in freezer in kitchen by walk in cooler, box of shrimp moved. Also raw beef over tea urn in walk in cooler, beef moved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (58F - Cold Holding) sitting out in bowls for soup on table in middle of kitchen, per operator tofu was taken out of cooler less then 1 hour ago, bowls put back in cooler. raw beef (64F - Cold Holding) in walk in cooler, per operator beef was taken out of walk in cooler no more then 1 hour ago then put back in walk in cooler after not being used. bamboo shoots (48F - Cold Holding); raw shrimp (53F - Cold Holding); raw pork (51F - Cold Holding); raw chicken (51F - Cold Holding); fish cakes (49F - Cold Holding); corn (49F - Cold Holding) all items in main reach in cooler on make line in kitchen, per operator lids and doors have been consistently open for maybe 2.5 hours, lid closed and ice added to cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. vegetable stock (120F - Hot Holding) sitting crate on cook line, per operator stock was made about 1 hour ago and placed on crate, stock put back on stove top to reheat.
Handwash sink not accessible for employee use at all times. All hand wash stations in kitchen blocked with pitchers, utensils, and bowls, all items removed.
Handwash sink used for purposes other than handwashing. Employee rinsing wet cloth in hand wash sink at end of sushi bar.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees engaged in food handling during inspection and none of them are a certified food manager.
Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash station on cook line.
No handwashing sign provided at a hand sink used by food employees. At hand wash station at front counter where boba tea is made.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment on cook line has a build up of grease and food debris.
Jul 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 5 high priority.
5 High priority3 Intermediate4 Basic
Show 12 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Food handler washed and rinsed off pan in prep sink on cook line with gloved hands then put pan on stack of pans on table on cook line and didn't change gloves or wash hands before returning to make food orders.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish, removed from original packaging, over cooked egg packages in standing reach in freezer by walk in cooler. Also sliced carrots stored under raw fish in broom of rice at sushi bar. Operator rearranged all items during inspection.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food handler washed and rinsed off pan in prep sink on cook line with gloved hands then put pan on stack of pans on table on cook line and didn't change gloves or wash hands before returning to make food orders.
Stop Sale issued due to food not being in a wholesome, sound condition. 2 thawed out packages of raw tuna still inside vacuum packaging sitting out on counter at sushi bar area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. corn (46F - Cold Holding); boiled eggs (45F - Cold Holding) in over filled containers in top section of flip top reach in cooler on cook line, per operator lid has been open and closed for less then 1 hour.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pork (48F - Cooling, after 25 minutes 48F); chicken (48F - Cooling, after 25 minutes 48F) in covered continues in bottom of reach in cooler on cook line, covers removed after second temp, per manager both items where cut about an hour before first temp.
Handwash sink used for purposes other than handwashing. Both hand wash sinks used to thaw raw fish and as a dump sink.
No paper towels or mechanical hand drying device provided at handwash sink. No soap or paper towels at any hand wash station in kitchen.
Cleaned and sanitized equipment or utensils not properly stored. Clean pots stored on floor under prep table in middle of 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. 2 thawed out packages of raw tuna still inside vacuum packaging sitting out on counter at sushi bar area.
No handwashing sign provided at a hand sink used by food employees. At hand wash station at sushi bar by register.
Time/temperature control for safety food thawed in an improper manner. Packages of raw fish thawing in standing water in hand wash station at end of sushi bar area, fish moved. Bucket of frozen raw chicken thawing in standing water under triple sink in dish area, chicken placed under cold running water.
Jul 7, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 2, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 1 high priority.
1 High priority7 Intermediate9 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready to eat sauce. Operator removed.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cookline soiled.
Handwash sink not accessible for employee use at all times. Handwashing sink blocked in kitchen by boxes and equipment. Operator removed.
Handwash sink used for purposes other than handwashing. Hand wash sink on cook line has pots and pans. Operator removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Crazy Friday roll with black fish egg and smoked salmon not properly identified on menu as raw. Operator started marking menus.
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. Two new employees not informed of responsibility. Emailed operator document.
No soap provided at handwash sink. No soap at handwashing sink in kitchen. Operator refilled.
Spray bottle containing toxic substance not labeled. Spray bottle with yellow liquid not labeled. Operator labeled sanitizer.
Bowl or other container with no handle used to dispense food. No handle scoop used for rice. Operator removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents soiled in kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table. Operator removed.
Equipment in poor repair. Reach in cooler gasket on cook line gasket torn.
Food not stored at least 6 inches off of the floor. Soy sauce bulk container not stored 6 inches of the floor. Operator stored properly.
In-use tongs stored on equipment door handle between uses. Tongs hanging on front of stove handle. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in shelves soiled. Side of equipment in kitchen soiled.
Raw fruits/vegetables not washed prior to preparation. Operator cutting mushroom without washing first.
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer bottom interior soiled. Operator started cleaning.
Nov 25, 2024Call 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. tempura sauce (76F - Cold Holding) sitting out on cooler on cook line, per operator sauce is served at room temperature and does not last over 4 hours, sauce placed on time control. cut cabbage (52F - Cold Holding); tofu (52F - Cold Holding) in standing reach in cooler in server section of kitchen, per operator doors have been consistently open for several hours, manager turned down temperature of cooler. cut kale (66F - Cold Holding) sitting out at sushi bar area, per manager kale does not last for more then 4 hours and has been sitting out for less than a couple of hours, kale placed on time control. raw fish roe (67F - Cold Holding) sitting out on counter at sushi bar, per manager roe has been sitting out for less then 2 hours, roe placed back inside cooler.
Nov 20, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority5 Intermediate7 Basic
Show 15 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee came into the sushi bar area and put on gloves and began making sushi rolls without washing hands first.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish roe, removed from original packaging over packages of krab sticks in standing reach in freezer in kitchen by walk in cooler, operator moved sticks.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tempura sauce (76F - Cold Holding) sitting out on cooler on cook line, per operator sauce is served at room temperature and does not last over 4 hours, sauce placed on time control. cut cabbage (52F - Cold Holding); tofu (52F - Cold Holding) in standing reach in cooler in server section of kitchen, per operator doors have been consistently open for several hours, manager turned down temperature of cooler. cut kale (66F - Cold Holding) sitting out at sushi bar area, per manager kale does not last for more then 4 hours and has been sitting out for less than a couple of hours, kale placed on time control. raw fish roe (67F - Cold Holding) sitting out on counter at sushi bar, per manager roe has been sitting out for less then 2 hours, roe placed back inside cooler.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. salad mix (53F - Cooling, after 30 minutes 53F) in reach in cooler in server area in kitchen, per manager door is consistently open, ice added to cooler and temperature turned down
Handwash sink not accessible for employee use at all times. Bowl in hand wash sink in ware washing area. Utensil in hand wash sink on cook line. All items removed.
Handwash sink used for purposes other than handwashing. Employee rinsing off coups in hand wash station at sushi bar area, closest to hallway.
No soap provided at handwash sink. At hand wash station on cook line.
Spray bottle containing toxic substance not labeled. Squeeze bottle of soap at hand wash station in ware washing area, manager corrected during inspection.
Bowl or other container with no handle used to dispense food. Bowl used to dispense tempura batter and soy sauce in kitchen, bowls removed.
Floor soiled/has accumulation of debris. Under all equipment on cook line.
Food stored on floor. Multiple buckets of soy sauce and soup in kitchen. Multiple buckets of raw chicken and raw pork in walk in cooler. Bucket of ginger at sushi bar area. Operator placed all items off floor.
No handwashing sign provided at a hand sink used by food employees. At hand wash station at end of sushi bar area, closest to hallway.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Racks at end of cook line near fryers.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed asperges over seaweed salad in walk in cooler. Unwashed broccoli over cut carrots in walk in cooler. Operator rearranged all items.
Working containers of food removed from original container not identified by common name. Bulk container of tempura batter at end of cook line near fryers.
Dec 7, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Dec 4, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority4 Intermediate3 Basic
Show 11 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. Employee at sushi bar preparing individual portions of cream cheese with bare hands, employee put on gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked chicken in bottom section of reach in cooler on make line in kitchen, both chickens rearranged. Small containers of raw fish roe stored with containers of seaweed in reach in cooler under sushi bar, roe moved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish roe (58F - Cold Holding) sitting out on counter at sushi bar, per manager roe has been out less then a couple of hours roe placed in sushi display cooler.
Toxic substance/chemical improperly stored. Bottle of liquid sugar stored with various chemical bottles under hand wash sink at sushi bar, sugar removed.
Handwash sink not accessible for employee use at all times. Hand wash station by dish machine blocked with rack and buckets of soy sauce, buckets moved.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi rolls containing raw animal products on all menus missing asterisks are the No.1 roll, Dinosaur egg, and crazy friday roll. Also smoked salmon sashimi on all menus are also missing an asterisk.
No paper towels or mechanical hand drying device provided at handwash sink. At hand wash station in kitchen next to dish machine.
No soap provided at handwash sink. At hand wash station in kitchen next to standing reach in cooler with glass doors near entrance to sushi bar area, employee corrected during inspection.
Food stored on floor. Multiple boxes of dressing and buckets of soy sauce in walk in cooler. Multiple buckets of soy sauce through kitchen area. Containers of ginger and boba drink mix at sushi bar. Employees began to pick up all items during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters over cook line.
Single-service articles improperly stored. Boxes of napkins in hallway by sushi bar on floor, napkins picked up.
Jul 26, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate8 Basic
Show 15 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. At time of inspection chlorine dish machine at 0ppm. Operator reset dishmachine and primed sanitizer to 100ppm.
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. In the standup reach in freezer, raw frozen chicken in plastic bag stored over commercially packaged raw beef. Operator relocated the chicken to the bottom shelf.
Shell eggs in use or stored with cracks or broken shells. See stop sale. In the walk in cooler, one cracked raw shell egg in cardboard flat with intact shell eggs. Operator removed and discarded the cracked shell egg.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the main cook line and portable cutting boards have accumulation of food residue staining.
Handwash sink used for purposes other than handwashing. Hand wash sink on the main cook line used to store ladle and cooking utensils. Hand wash sink at the server station used to store drink pitchers. Operator removed all items from the hand wash sinks.
No soap provided at handwash sink. No soap at either hand wash sink in the main kitchen area. Operator provided hand wash soap.
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, marinated boiled eggs cooked Monday with no product date marking. Operator placed date marker on the container.
Bowl or other container with no handle used to dispense food. Bowl used as a scoop in the rice hot holding unit on the prep table. Operator removed the bowl.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Accumulation of dust build up on ceiling vents and surrounding tiles over the main cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on clean prep table closest to the walk in cooler. Operator relocated the employee beverage.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal bowls stacked while wet.
Food stored on floor. Container of soy sauce stored on the floor in the prep area. Container of raw chicken stored on the floor in the walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on hood filters over the main cook line. Walk in cooler door gasket has mold like substance build up. Employee began to clean and sanitize the door gasket.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths stored on the clean prep table closest to the walk in cooler. Operator relocated the wet wiping cloths.
Working containers of food removed from original container not identified by common name. Bulk tempura batter container with no product labeling. Operator labeled the bulk tempura batter container.
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.