ZUKKU SAN SUSHI BAR AND GRILL
25916 SIERRA CENTER BLVD, Lutz FL 33559 · 813-419-1351
Last inspected Aug 3, 2026 · 10 visits since January 2024
JAN 25
MAY 25
SEP 25
MAR 26
JUL 26
▲ GETTING WORSE
5 inspections trending down, 16 points off where it started.
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water, operator reset breaker to repair
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2024045731 | May 31, 2024 | Sep 30, 2024 | $200 |
Inspection history
10 visits, newest first
Aug 3, 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
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained in kitchen
Jul 31, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked shrimp (55F - dated 7/30; Cold Holding); cooked white rice (55F - dated 7/30; Cold Holding); cooked eel( dated 7/28/) (48F - Cold Holding); cooked noodles (date 7/28 (51F - Cold Holding),; in walk in cooler, operator stated only temperature was taken is raw salmon today. No other time, temperature control for safety food temperature in walk in cooler were taken. Walk in cooler ambulances is 48 F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked shrimp (55F - dated 7/30; Cold Holding); cooked white rice (55F - dated 7/30; Cold Holding); cooked eel( dated 7/28/) (48F - Cold Holding); cooked noodles (date 7/28; 51F - Cold Holding),; in walk in cooler, operator stated only temperature was taken is raw salmon today. No other time, temperature control for safety food temperature in walk in cooler were taken.
Toxic substance/chemical improperly stored. Spray cleaner bottles on shred with cooking oil together in kitchen, operator removed the spray bottle
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained in kitchen
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employees drinks on prep table in kitchen, operator removed them
Food stored on floor. Cooking oil on floor in kitchen, operator moved to shelf
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Tools on shelf with clean dish together in kitchen, operator removed them
Mar 12, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained in kitchen and sushi bar
Mar 9, 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 ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dish machine rinse temperature 133F. Discussed with operator must set triple sink for prep sanitation of ware washing
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon above cooked shrimp on cooling rack in walk in cooler. Operator removed the raw salmon to bottom shelf
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pork Broth prep date on 3/1/26 in walk in cooler. Stop sales issued
Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw fish eggs (47F - Cold Holding); raw spicy turn (51F - Cold Holding); raw spicy salmon (48F - Cold Holding); snow cream meat (52F - Cold Holding) in right side reach in cooler on right side of sushi bar. massage (52F - Cold Holding) raw tuna 51F-Cold Holding) in reach in cooler on cook line
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish eggs (47F - Cold Holding); raw spicy turn (51F - Cold Holding); raw spicy salmon (48F - Cold Holding); snow cream meat (52F - Cold Holding) in right side reach in cooler on right side of sushi bar. massage (52F - Cold Holding) raw tuna 51F-Cold Holding) in reach in cooler on cook line See stop sale
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained in kitchen and sushi bar
Handwash sink not accessible for employee use at all times. Sushi rice warmer blocked hand sink in sushi bar. Operator removed it
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on prep table in cook line. Operator removed it
Employee with no beard guard/restraint while engaging in food preparation. Employee no beard guard while engaging food preparation, manager Asher him to put it on
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed Chinese cabbage above cooked shrimp in walk in cooler, operator removed the cabbage to bottom shelf
Sep 25, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate2 Basic
Show 7 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. tofu (46F - Cold Holding); sea weed (48F -cooling-Holding); in wait station see stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (46F - Cold Holding); sea weed (48F -cooling-Holding); in wait station see stop sale shrimp tempura from last night (44F - Cold Holding); fried chicken (45F - Cold Holding) operator moved them to walk in freezer to cool
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on prep table
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Nonfood-grade basting brush used in food. Paint brushes used for soy sauce. Operator Discarded
Employee with no beard guard/restraint while engaging in food preparation. Two cooks without beard guard when engaged food preparation, manager gave them to put them on
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans in walk in cooler
May 22, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Manager unable to provide proof of aquaculture for far raised salmon. Manager got letter from distributor
Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required. Ph not filled in on any logs, and year of chart
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
Current Hotel and Restaurant license not displayed. Current copy expired 2-1-2025
No handwashing sign provided at a hand sink used by food employees. At sushi station
Jan 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
Show 5 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0 ppm retested to 200 ppm
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat noodles walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried cream dumplings 44 f reach in cooler by sushi window employee moved to walk in cooler.
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. Employee drinking in the kitchen
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0 ppm retested to 200 ppm
Jun 13, 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 ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Temped at 143.2f
May 31, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
3 High priority5 Intermediate0 Basic
Show 8 findings ▾
Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Temped at 143.2f
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested 0ppm. Manager manually made sanitizer and is calling for service
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
Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Establishment acidified sushi rice. Haccp plan and process waiver received and currently being worked by state
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All safe staff cards expired for all employees
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.
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Currently applied for HACCP Plan with state. Pending approval. Recommend using time as a public health control until plans are approved
pH meter used to test sushi rice not used according to manufacturer's instructions/no distilled water available. Observed operator test the rice directly. We found instructions and went over them to properly test the rice and calibrate it. Meter calibrated last week.
Jan 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher temperature sanitizer only reaching 113F. Operator reset hot water heater, corrected to 164F
Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water, operator reset breaker to repair
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on storage rack and cooks line prep table. Operator removed
Equipment and utensils not properly air-dried - wet nesting. Pans stacked on drying rack above three compartment sink not properly air dried
Food stored on floor. Soy sauce buckets on floor
In-use tongs stored on equipment door handle between uses. Operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Behind nozzles on soda fountain soiled
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.