MATSUKAWA SUSHI
74 CAPULET DR UNIT 205 · ST AUGUSTINE · St. Johns County · FL 32092
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
All DBPR Inspector Observations
19 full violation description(s) documented by the inspector during this visit.
High Priority 6
14-86-1High Priority – 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.
01D-08-5High Priority – 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. **Corrected On-Site**
08A-05-6High Priority – 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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
01B-13-4High Priority – 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.
03A-02-5High Priority – 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. **Repeat Violation** **Admin Complaint**
03F-02-5High Priority – 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. **Corrected On-Site**
Intermediate 4
31A-11-4Intermediate – 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. **Corrected On-Site** **Repeat Violation**
31B-02-4Intermediate – 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. **Corrected On-Site**
27-16-4Intermediate – 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.
52-08-4Intermediate – 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. **Admin Complaint**
Basic 9
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. 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.
14-11-5Basic – Equipment in poor repair. At cook line, front interior of microwave has rust that has pitted surface.
36-73-4Basic – 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.
08B-38-4Basic – Food stored on floor. In kitchen area, container of oil stored on floor. Operator moved to shelf. **Corrected On-Site**
10-20-4Basic – 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. **Corrected On-Site**
23-03-4Basic – 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. **Repeat Violation**
06-01-5Basic – 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. **Corrected On-Site**
21-12-4Basic – 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.
02D-01-5Basic – Working containers of food removed from original container not identified by common name. At cook line, container of vinegar not labeled. Operator labeled container. **Corrected On-Site**
Inspector observations synchronized from DBPR on August 11, 2026 8:25 AM.
Violation category totals
2 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 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.