WAKAME
104 BARTRAM OAKS WALK STE 108 · ST. JOHNS · St. Johns County · FL 32259
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
11 full violation description(s) documented by the inspector during this visit.
High Priority 4
01B-01-4High Priority – Dented/rusted cans present. See stop sale. 1 dented can of Coconut milk in back storage area.
12A-17-4High Priority – Employee rubbed hands together for less than 10-15 seconds while washing hands. Operator washed hands at bar area for less than 5 seconds after handling monies from customers.
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Bags of raw fish, removed from original packaging with and over packages of springs rolls in reach in freezer chest in prep area. Raw fish, removed from original packaging, stored over bags of cooked takoyaki in reach in freezer by ware washing area. Also raw chicken stored over raw shrimp in reach in cooler in storage area next to cook line. Also raw shrimp stored over cooked chicken in reach in cooler in storage area by cook line. Operator rearranged all items during inspection. **Repeat Violation** **Admin Complaint**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish roe (66F – Cold Holding) sitting out on counter at sushi bar, per operator roe has been out for less then 30 minutes roe placed in reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
Intermediate 3
11-27-4Intermediate – Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cream cheese (45F – Cooling, after 30 minutes 45F) in standing reach in cooler in storage area by cook line, wrapped in multiple layers of plastic wrap, per operator cram cheese was cut several hours prior.
27-16-4Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At wait station in dining room 76F At sushi bar area 77F
Basic 4
35A-06-4Basic – Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 30 dead flying insects on sticky tape in back prep storage areas, tape discarded. **Corrected On-Site**
36-73-4Basic – Floor soiled/has accumulation of debris. Under all equipment on cook line, prep area, at wait station in dining area, and sushi bar. **Repeat Violation**
35B-08-4Basic – Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over bags of flour in back storage area. Over clean buckets in ware washing area. All tape removed. **Corrected On-Site**
23-03-4Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Between equipment on cook line.
Inspector observations synchronized from DBPR on September 10, 2026 12:05 PM.
Violation category totals
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 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.