MATSUKAWA SUSHI
74 CAPULET DR UNIT 205 · SAINT AUGUSTINE · St. Johns County · FL 32092
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
12 full violation description(s) documented by the inspector during this visit.
High Priority 5
22-45-4High Priority – 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.
08A-02-6High Priority – 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-09-4High Priority – 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.
01B-13-4High Priority – 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.
03A-02-5High Priority – 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.
Intermediate 3
03D-15-4Intermediate – 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. **Corrective Action Taken**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Both hand wash sinks used to thaw raw fish and as a dump sink.
31B-02-4Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. No soap or paper towels at any hand wash station in kitchen. **Corrected On-Site** **Repeat Violation**
Basic 4
24-07-4Basic – Cleaned and sanitized equipment or utensils not properly stored. Clean pots stored on floor under prep table in middle of kitchen.
06-09-1Basic – 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.
31B-04-4Basic – No handwashing sign provided at a hand sink used by food employees. At hand wash station at sushi bar by register.
06-01-5Basic – 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. **Corrected On-Site**
Inspector observations synchronized from DBPR on September 8, 2026 12:06 PM.
Violation category totals
1 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.