KAZU JAPANESE RESTAURANT
9965 SAN JOSE BLVD · JACKSONVILLE · Duval County · FL 32257
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
20 full violation description(s) documented by the inspector during this visit.
High Priority 6
22-45-4High Priority – Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee rinse out soiled bowl at dishpit, then return to clean dishware storage without sanitizing. Person in charge pulled to sanitize. **Corrective Action Taken**
14-86-1High Priority – Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towels lining containers of scallions, fish wrapped in paper towels. Also, observed wasabi in direct contact with to go bag in walk in cooler.
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw shrimp wrapped in plastic wrapped stored on lid of ready to eat sauce, raw beef stored over case of vegetables. Tuna wrapped and package of krab thawing in bowl together in walk in cooler. At sushi line raw fish stored over sauces. Person in charge began rearranging. **Corrective Action Taken**
12A-02-4High Priority – Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed employee handle dirty dishes, then return to makeline and begin preparing vegetables without hand wash. Inspector intervened. **Corrective Action Taken**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In make line reach in cooler tofu, chicken, noodles, noodles at 45-50F. Shrimp sauce in squeeze bottle in pan with little ice contains milk at 55F. Recommend holding on time. In walk in cooler beef, fish, cut lettuce, beef 46F. In front sushi reach in cooler cut cabbage, eel at 46F. Person in charge began turning units down, keeping lids closed, icing items down. **Corrective Action Taken** **Warning**
41-10-4High Priority – Toxic substance/chemical improperly stored. Air fresheners stored over single service items in kitchen. Person in charge removed. **Corrected On-Site**
Intermediate 6
02C-03-5Intermediate – Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk opened more than 24 hours to in walk in cooler per person in charge with no date mark.
52-03-4Intermediate – Establishment advertised crab on menu/menu board but served imitation crab. Two menu items Spicy Kimchee Soup and Butterfly Roll on regular printed menu list crab as ingredient. Person in charge states is imitation crab. All other menu items indicate krab correctly. **Admin Complaint**
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards at sushi line, soda nozzles at server area with debris accumulation.
02B-01-5Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On specials printed menu several raw items not identified. On main menu Spicy Kani salad, Dancing eel roll , Spider roll, and seared tuna missing disclosure. On special blackboard menu raw items not identified. Person in charge began changing. **Warning**
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment holds krab and tobiko on time at sushi line, not indicated on time paperwork. Person in charge added during inspection. **Corrected On-Site**
53B-14-5Intermediate – Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Multiple employees with training expired 2022.
Basic 8
14-05-4Basic – Cardboard used to line food-contact shelves. Cardboard visibly soiled lining shelves in kitchen and walk in cooler.
29-18-4Basic – Drain cover(s) missing. Drain cover missing outside back door pipe and mop sink outside back door.
14-11-5Basic – Equipment in poor repair. Gaskets torn on make line and sushi reach in cooler, may be effecting ability to hold temperature.
36-73-4Basic – Floor soiled/has accumulation of debris. Heavy grease accumulated on floor at cookline.
08B-38-4Basic – Food stored on floor. Observed buckets of food, sauces stored on floor in walk in cooler.
10-17-4Basic – In-use knife/knives stored in cracks between pieces of equipment. Knives stored between prep table and reach in cooler. **Repeat Violation**
21-04-4Basic – In-use wet wiping cloth/towel used under cutting board. Observed wet towel stored under sushi cutting board.
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled with mold like substance at sushi bar. Dish racks with heavy debris accumulation. Side of fryers with grease accumulated. **Repeat Violation**
Inspector observations synchronized from DBPR on August 19, 2026 2:17 PM.
Violation category totals
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.