WAKAME
104 BARTRAM OAKS WALK STE 108, Saint Johns FL 32259 · 904.230.6688
Last inspected May 29, 2026 · 8 visits since September 2023
MAY 24
JUL 24
MAY 25
DEC 25
MAY 26
▼ IMPROVING
5 inspections trending up, 19 points better than where it started.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 30 dead flying insects on sticky tape in back prep storage areas, tape discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 29, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority2 Intermediate10 Basic
What the inspector wrote — 15 findingsThe state's own report →
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 handle sprouts with bare hands to place on plate served directly to customer. Inspector intervened and spoke to employee and manager had employee wash hands place gloves on. Employee removed sprouts from plate.
Live, small flying insects found. Observed total of 4 flying insects near ware washing.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed commercially packaged ground tuna completely thawed still in packaging in pan on top of counter located in sushi area, the box the ground tuna comes from Box bears the label indicating that it is to remain frozen until time of use. See Stop sale
Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in prep sink without soap.
Show the remaining 11 findings ▾
Spray bottle containing toxic substance not labeled. Observed spray bottle in sushi area containing window cleaner without a label. Manager provided a label for spray bottle.
Cardboard used to line food-contact shelves. Observed card board used to line c food contact shelves throughout kitchen.
Commercially processed reduced oxygen packaged fish Box bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially packaged ground tuna completely thawed still in packaging in pan on top of counter located in sushi area, the box the ground tuna comes from Box bears the label indicating that it is to remain frozen until time of use. See Stop sale
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep table. Employee removed and stored properly.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing bracelets. Employee in sushi bar engaging in food preparation wearing bracelets.
Exterior door has a gap at the threshold that opens to the outside. Observed light shining from outside at bottom of exit door near restrooms.
In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored in between reach in cooler and sink. Employee removed and stored properly
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking scrapper and utensils stored in standing water at 79F. Manager removed and stored properly.
In-use wet wiping cloth/towel used under cutting board. Observed in use towel under cutting board located in prep area. Employee removed and stored properly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease.
Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed cook line concrete floor not sealed.
Dec 5, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 4 high priority.
4 High priority0 Intermediate6 Basic
Show 10 findings ▾
Live, small flying insects found 2 live flying insects came out of microwave when opened at end of cook line near entrance to front counter. Approximately 2 live flying insects around sushi bar area.
Presence of insects, rodents, or other pests. 2 insects, what appeared to be baby spiders, came out of soda gun holster at bar when soda gun was removed. Operator killed 1 of the insects.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over various sauce bottles in reach in cooler under sushi bar, salmon moved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (58F - Cold Holding) sitting out on counter in server area for soup with a little bit of ice in container, per operator they leave tofu out for lunch/diner rush and discarded whatever is left after 3 hours, but try to keep ice in container, operator placed item on time control for safety.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 40 dead flying insects on sticky tape traps in ware washing and storage areas. All fly tape discarded.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Operator wearing bracelets while preparing sushi at sushi bar.
Employee with no hair restraint while engaging in food preparation. 2 food handlers on cook line making food orders without any hair restraint.
Floor soiled/has accumulation of debris. Build up of food debris and mold like substance under triple sink at bar and triple sink in wait station by bathrooms.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape over clean dishes above triple sink, tape removed.
Time/temperature control for safety food thawed in an improper manner. Frozen raw shrimp in prep sink on make line, shrimp moved to reach in cooler.
May 7, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Dented/rusted cans present. See stop sale. 1 dented can of Coconut milk in back storage area.
Employee rubbed hands together for less than 10-15 seconds while washing hands. Operator washed hands at bar area for less than 5 seconds after handling monies from customers.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bags of raw fish, removed from original packaging with and over packages of springs rolls in reach in freezer chest in prep area. Raw fish, removed from original packaging, stored over bags of cooked takoyaki in reach in freezer by ware washing area. Also raw chicken stored over raw shrimp in reach in cooler in storage area next to cook line. Also raw shrimp stored over cooked chicken in reach in cooler in storage area by cook line. Operator rearranged all items during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish roe (66F - Cold Holding) sitting out on counter at sushi bar, per operator roe has been out for less then 30 minutes roe placed in reach in cooler.
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.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cream cheese (45F - Cooling, after 30 minutes 45F) in standing reach in cooler in storage area by cook line, wrapped in multiple layers of plastic wrap, per operator cram cheese was cut several hours prior.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At wait station in dining room 76F At sushi bar area 77F
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 30 dead flying insects on sticky tape in back prep storage areas, tape discarded.
Floor soiled/has accumulation of debris. Under all equipment on cook line, prep area, at wait station in dining area, and sushi bar.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over bags of flour in back storage area. Over clean buckets in ware washing area. All tape removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Between equipment on cook line.
Jul 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Container of medicine improperly stored. Bottle of hydrogen peroxide stored over various spices and seasoning over prep table on cook line.
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 in reach in freezer in storage area by cook line, all items removed from original packaging. Also raw chicken, removed from original packaging, stored over boxes of cooked shrimp in reach in freezer in storage area by cook line. All items rearranged.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish roe (70F - Cold Holding) sitting out on counter at sushi bar area, per operator roe has been sitting out for 1 hour, roe placed back in reach in cooler.
Cardboard used to line nonfood-contact shelves. Lining multiple shelves throughout kitchen.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In server station in dining room.
Ceiling tile missing. Over food storage area by cook line.
Floor soiled/has accumulation of debris. Under all equipment on cook line. Under triple sink at bar area. Under triple sink at server station in dining area.
Jul 29, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 22, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 6 high priority.
6 High priority3 Intermediate2 Basic
Show 11 findings ▾
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line touched face with gloved hand then continued to make food and touch clean equipment without washing hands.
Evidence of mop/cleaning wastewater dumped onto ground. Per manager they do not use mop sink because it is hard to clean so they dump their mop water outside.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live flying insect around mop sink in back of kitchen. 1 live flying insect around sushi bar area. 1 live flying insect in server area by bathrooms. 2 live flying insects in men's and women's bathroom.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Multiple bags of raw seafood, removed from original packaging stored over ice cream and spring rolls in reach in freezer next to dish machine. Also raw pork over miso paste in reach in cooler at end of cook line. Also raw chicken stored over raw beef in reach in freezer at end of cook line, both items removed from original packaging.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. melted butter (76F - Cold Holding) sitting out over woks on cook line, per manager they keep the butter out for several hours and discarded it afterwards, butter placed on time control.
Toxic substance/chemical improperly stored. Bottles of febreze and sanitizer stored with napkins in cabinet in dining room near ware washing area, bottles removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Grazy Roll JB Roll Lobster Roll Rock n Roll Dancing Eel Roll Shrimp Tempura Roll Spider Roll Tuna ceviche Angry Shrimp Beef Tataki Escolar Roll
No soap provided at handwash sink. At hand wash station in back prep area.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certifications expired
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of all ice bins throughout establishment.
Equipment in poor repair. Chlorine dish machine, not is use, reading 0ppm, sanitizer bucket empty, manager replaced and primed machine, retest at 100ppm.
Sep 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 11, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 3 high priority.
3 High priority4 Intermediate11 Basic
Show 18 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the stand up reach in freezer plastic container of raw beef over bags of cooked chicken and yakatobi. Operator relocated the raw beef. In the reach in freezer in the waitstation area, raw frozen fish in plastic wrap over container of ready to eat ice cream.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over washed and cut broccoli in the standup reach in cooler. Operator relocated the broccoli to a higher shelf.
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. Shrimp tempura on the prep table on the main cook line held on time as public health control placed on time at 11 with no time marking. Operator placed time marker on container.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the main cook line has build up of food residue staining.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Daily specials printed menu missing consumer advisory and identification of raw menu items. Operator states will reprint the specials menu tomorrow.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at hand wash sink behind the sushi bar counter. Operator provided paper towels.
Spray bottle containing toxic substance not labeled. Blue chemical spray bottle stored on the floor behind the bar area with no product labeling. Operator labeled the chemical spray bottle.
Bowl or other container with no handle used to dispense food. Plastic portion cup used as a scoop in the bulk rice container.
Cardboard used to line food-contact shelves. Cardboard lining shelves over the main cook line used to store clean utensils and containers of food.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent over the three compartment sink has accumulation of dust.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on prep table at the entrance to the sushi bar area.
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in reach in cooler and reach in freezer over food to be served to customers.
Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean containers stacked while wet.
Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Hood system on the main cook line with grease dripping.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape hanging in kitchen area over the three compartment sink with food thawing/cooling and over the dry storage area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler on the main cook line has mold like substance build up in the door gaskets.
Time/temperature control for safety food thawed in an improper manner. Chicken thawing in the three compartment sink not under running water.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board behind the sushi bar counter.
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.