KAZU SUSHI BURRITO
117 W ADAMS ST · JACKSONVILLE · Duval County · FL 32202
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
28 full violation description(s) documented by the inspector during this visit.
High Priority 6
11-02-5High Priority – Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions. Explained to him
12A-05-4High Priority – Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee drank from open container then got gloves and made sushi, explaining to him and he washed hands **Corrected On-Site**
35A-02-6High Priority – Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by mop sink
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef on shelf above cucumber in box, employee rearranged upright cooler by cook line, **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-20-5High Priority – Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken on shelf above raw shrimp, upright cooler by prep area, employee rearranged **Corrected On-Site**
03A-03-5High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. 80f shelled eggs at cook line, employee placed them back in cooler, less that 4 hrs, explained time as public health control **Corrective Action Taken**
Intermediate 5
22-02-4Intermediate – Food-contact surface soiled with food debris, mold-like substance or slime. Sugar scoop soiled **Repeat Violation**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Container in it, sushi area, employee moved it **Corrected On-Site**
05-08-4Intermediate – No probe thermometer provided to measure temperature of food products.
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice, time on board, emailed one to fill up
41-17-4Intermediate – Spray bottle containing toxic substance not labeled. Blue and yellow solution, sushi area, employee wrote names on **Corrected On-Site** **Repeat Violation**
Basic 17
14-01-5Basic – Bowl or other container with no handle used to dispense food. In soy sauce, sushi area, in oil too
51-11-4Basic – Carbon dioxide/helium tanks not adequately secured. Sushi area
21-05-5Basic – Cloth used as a food-contact surface. For clean cut cilantro in upright cooler at prep area
29-18-4Basic – Drain cover(s) missing. Mop sink
12B-12-5Basic – 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. Open drink s on prep area, kitchen **Corrected On-Site**
12B-02-4Basic – Employee eating in a food preparation or other restricted area. On prep area, kitchen, employee moved **Corrected On-Site**
13-03-4Basic – Employee with no hair restraint while engaging in food preparation. Handling cooked shrimp **Repeat Violation**
08B-38-4Basic – Food stored on floor. Soy in bucket on floor, sushi area
51-13-4Basic – No Heimlich maneuver/choking sign posted. Emailed one
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Handles in hand sink at cook line, gasket and door frame in upright cooler buy cook line, side of stove, prep cooler at cook line not in use, lid for sugar container by rear door, gasket in box freezer **Repeat Violation**
35B-03-4Basic – Outer openings not protected with self-closing doors. Rear door
08B-39-4Basic – Raw fruits/vegetables not washed prior to preparation. Cut mushrooms have dirt on them, explaining to employee
25-09-4Basic – Single-service items for customer self-service not properly protected to prevent contamination. Spoons and forks, sushi counter for customers to grab, employee placed plastic wrap **Corrected On-Site**
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. Raw chicken on table, employee placed it cooler **Corrective Action Taken**
08B-17-4Basic – Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers on shelf above washed and cut onions, employee rearranged **Corrected On-Site**
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses. At sushi area and kitchen
21-07-4Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chl in bucket at sushi area, employee discarded it **Corrected On-Site**
Inspector observations synchronized from DBPR on October 21, 2026 12:30 PM.
Violation category totals
2 observation(s)
1 observation(s)
1 observation(s)
5 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.