Kaiba Japanese Steak House
Last inspected: Dec 5, 2025
30
Score
Inspectors have visited Kaiba Japanese Steak House 10 times, with records going back to 2022. The most recent report on file is from Dec 5, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
Looking across the full record, “raw animal food stored over/not properly separated” is the recurring theme, flagged three times.
Compared to other Jacksonville Beach restaurants (averaging 73), there's room to close the gap. Diners may want to weigh the inspection history when deciding to visit.
10
Inspections
5
Critical latest
2
Major latest
4
Minor latest
Inspection History
Dec 5, 2025
Complaint Full
5 critical violations. 2 major violations. 4 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
30
Jul 24, 2025
Routine - Food
No violations found.
100
Jul 22, 2025
Routine - Food
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
55
Jan 6, 2025
Complaint Full
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed in walk in cooler raw beef stored over ready to eat rice. Observed raw shell eggs stored over raw beef in walk in cooler. Manager removed and stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed in reach in cooler cracked raw shell egg stored with raw shell eggs. See stop sale.
01B-14-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no proof of some employees that have been employed over 60 days.
53B-13-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed in bar area CO2 tank not adequately secured. **Repeat Violation**
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on shelf over prep table. Manager removed and stored properly. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone stored on shelf above prep table. Manager removed and stored properly. **Corrected On-Site**
40-06-5
Basic - Opened employee food in a dry holding unit with food to be served to customers. Observed employee food stored with food served to the public. Manager removed and stored properly. **Corrected On-Site**
12B-13-4
55
Sep 3, 2024
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade towels used to line food containers in sushi bar and on reach in cooler in kitchen. Manager removed paper towels from food. **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over ready to eat sauces in stand alone cooler. Manager removed and stored properly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice in walk in cooler at 48F. Observed cooked noodles at 49F. Cooler has an ambient temperature of 43F. Manager stated both items were out to restock.
03A-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing bleach without label on it. Manager placed label on spray bottle. **Corrected On-Site**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soda station soiled with mold like substance around nozzles of unit. Manager had employee clean during inspection. **Corrected On-Site**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Observed cup without handle used to dispense rice I walk in cooler Manager removed cup from rice container. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed air vents in kitchen area dusty .
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink on prep table in kitchen. Manager removed and stored properly. **Corrected On-Site**
12B-07-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2 tank not secured located in bar area.
51-11-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under cutting board in kitchen. Manager removed from under cutting board.
21-04-4
41
Mar 29, 2024
Routine - Food
No violations found.
100
Mar 26, 2024
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Hands Clean and Properly Washed
FL-08
Plumbing Installed; Proper Backflow Devices
FL-28
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
30
Nov 1, 2023
Routine - Food
4 critical violations. 3 major violations. 10 minor violations.
View 17 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed Non-food grade paper/paper towels used as liner for food container on cook line and in sushi area. **Repeat Violation** **Admin Complaint**
14-86-1
High Priority - Nonfood-grade bags used in direct contact with food. Observed multiple bags of raw chicken in walk-in freezer in Nonfood-grade bags (to go bags ).
14-31-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked rice being held hot at 115F. Employee stated he brought out the rice at 10:30 to reheat . Took second temperature at 116F. See stop sale **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice being held hot at 115F. Employee stated he brought out the rice at 10:30 to reheat . Took second temperature at 116F. See stop sale **Admin Complaint**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand washing area in kitchen. Manager provided paper towels. **Corrected On-Site**
31B-02-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Required employee training expired for all employees. **Warning**
53B-05-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed container stored in hand sink. Employee removed container out of hand sink to allow for handwashing . **Corrected On-Site**
31A-11-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled. Observed walk-in cooler door gasket soiled.
23-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed cup in shrimp sauce used to dispense. Manager removed and discarded the cup. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO2tanks not secured in bar and in kitchen.
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards on cook line deeply grooved.
14-09-4
Basic - Dead roaches on premises. Observed one dead roach in hand sink located in kitchen. Manager removed and discarded roach. **Repeat Violation**
35A-03-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - Food stored on floor. Observed two large bags of carrots stored on the floor of walk-in cooler.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk-in freezer.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed, wet, wiping towel used under kind words. Manager removed towel from cutting board . **Corrected On-Site**
21-04-4
25
Mar 28, 2023
Routine - Food
9 critical violations. 6 major violations. 7 minor violations.
View 22 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (68F - Cooling) in walk in cooler. Walk in cooler has an ambient temperature of 50F. Employee stated rice was cooked last night and placed in cooler to cooled down. Employee discarded rice. See stop sale. **Repeat Violation** **Admin Complaint**
03D-02-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel used underneath cooked sushi rolls on cook line. Employee removed paper towel from underneath. Reviewed policy with manager. **Corrected On-Site** **Warning**
14-86-1
High Priority - Pesticide-emitting strip present in food prep area. Fruit fly BarPro strips hanging throughout kitchen and sushi station. Manager voluntarily discarded pesticide strips. **Corrected On-Site** **Warning**
41-24-4
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw pork in walk in freezer. Not all products commercially packaged. Employee properly separated and stored food. **Corrected On-Site** **Warning**
08A-17-6
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach found next to the ice machine on cook line. 1 live roach found crawling on top of a bag of flour stored on shelf near kitchen exit door. **Warning**
35A-05-4
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs ambient temperature (61F) stored at room temperature on cook line. Employee stated eggs were taking out of the cooler approximately 20 minutes ago. Employee placed eggs inside cook line cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked rice (68F - Cooling) in walk in cooler. Walk in cooler has an ambient temperature of 50F. Employee stated rice was cooked last night and placed in cooler to cooled down. Employee discarded rice. cooked rice (75F) stored in unplugged cooker on cook line. Employee stated rice was cooked last night and left inside unplugged cooker. Employee discarded rice **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw beef (48F); raw chicken (48-49F) stored in walk in cooler. Walk in cooler has an ambient temperature of 50F. Employee stated raw meats were received yesterday and moved meats to walk in freezer. butter (60F) stored at room temperature on cook line. Employee stated butter was taking out of the cooler approximately 20 minutes ago. Employee placed butter inside cook line cooler. sushi rice (77F) stored at room temperature in sushi station. Manager stated rice was cooked 3 hours ago and that the rice is held under time control. Rice was not time marked and manager did not have written procedures. After reviewing with manager he time marked rice and completed time control form during inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked rice (75F) stored in unplugged cooker on cook line. Employee stated rice was cooked last night and left inside unplugged cooker. Employee discarded rice. See stop sale. **Warning**
03B-01-6
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Manager did not provide proof of employee reporting agreement. Reviewed with manager and emailed him employee reporting agreement form. **Corrective Action Taken**
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager did not provided proof of training for all cooks, bartenders, and servers. Manager only provided 4 certificates for hamachi cook and sushi chefs.
53B-13-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing a pink solution not labeled in dining room area. Manager stated pink solution is a sanitizer for the tables, manager labeled bottle. **Corrected On-Site**
41-17-4
Intermediate - 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. Manager did not provided written clean up plan for vomiting and diarrhea. Reviewed with manager and emailed him clean up plan handout **Corrective Action Taken**
11-27-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Certified manager has no knowledge of big 6 foodborne illnesses. Reviewed with manager and emailed him big 6 handout. **Corrective Action Taken**
11-07-5
Intermediate - Certified food manager unable to answer basic questions about allergens. Certified manager has no knowledge of the 8 major food allergens. Reviewed with manager and emailed him food allergen handout **Corrective Action Taken**
53A-16-4
Basic - Dead roaches on premises. 4 dead roaches found behind food shelf next to kitchen exit door.
35A-03-4
Basic - Equipment in poor repair. Sushi cooler doors have torn gaskets **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Floor soiled behind all cooking equipment
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoons stored in standing room temperature water ( 74F) on cook line. Manager discarded water. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers heavily soiled inside the walk in cooler Counter underneath grills heavily soiled in all hibachi stations **Repeat Violation**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled with white mold like substance **Repeat Violation**
22-16-4
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
10
Dec 9, 2022
Food-Licensing Inspection
6 critical violations. 3 major violations. 5 minor violations.
View 14 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. fried rolls (48F cooling) in walk in cooler. Operator stated rolls were fried last night and placed in cooler to cool down. Walk in cooler has an ambient temperature of 45F. Operator discarded rolls. See stop sale. **Warning**
03D-02-5
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine at 0ppm. Operator tried to manually prime sanitizer but sanitizer is not dispensing. Operator call service company. Operator set up the three compartment sink **Corrective Action Taken** **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored on top of a bucket of sauce in walk in cooler. Operator properly separated food. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shell eggs ambient temperature 51.3F stored in side reach in cooler near walk in cooler. Cooler has an ambient temperature of 51.3F. Operator stated eggs were received and stored in cooler since yesterday. Operator discarded raw shell eggs. See stop sale. **Warning**
03A-03-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. fried rolls (48F cooling) in walk in cooler. Operator stated rolls were fried last night and placed in cooler to cool down. Walk in cooler has an ambient temperature of 45F. Operator discarded rolls. cooked rice (72F) stored at room temperature in sushi station. Cooked rice was left out at room temperature since last night. Operator discarded rice Raw shell eggs ambient temperature 51.3F stored in side reach in cooler near walk in cooler. Cooler has an ambient temperature of 51.3F. Operator stated eggs were received and stored in cooler since yesterday. Operator discarded raw shell eggs. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (72F) stored at room temperature in sushi station. Cooked rice was left out at room temperature since last night. Operator discarded rice. See stop sale. raw chicken (46-47F) stored in glass door stand alone cooler next to wok station on cook line. Operator stated chicken was moved to cooler from walk in cooler last night. Operator moved raw chicken to walk in freezer. raw salmon (45-48F) stored in walk in cooler. Walk in cooler has an ambient temperature of 45F. Operator stated fish was received and stored in cooler yesterday. Operator moved raw fish to walk in freezer. **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at cook line handwash sink. **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. No soap at cook line handwash sink. **Warning**
31B-03-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water turned off at handwash sink in expo station. Operator turned hot water on. **Warning**
27-16-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Raw shell eggs reach in cooler has an ambient temperature of 51.3F. Cooler also have torn gaskets. Cooler located near walk in cooler. **Warning**
14-74-7
Basic - Equipment in poor repair. Raw shell eggs reach in cooler have torn gaskets. Cooler located near the walk in cooler. **Warning**
14-11-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan cover soiled. Ice machine filter covers soiled **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves soiled with old food debris **Warning**
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler shelves with rust. **Warning**
14-17-4
23
Frequently Asked Questions
When was Kaiba Japanese Steak House last inspected?
The most recent health inspection at Kaiba Japanese Steak House on file is from Dec 5, 2025. The public record contains 10 inspections in total.
What is the most common violation at Kaiba Japanese Steak House?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Kaiba Japanese Steak House.
How does Kaiba Japanese Steak House compare to other restaurants in Jacksonville Beach?
Kaiba Japanese Steak House most recently scored 30 out of 100, which is lower than the Jacksonville Beach average of 73.
Has Kaiba Japanese Steak House's inspection record improved over time?
Results have been roughly steady. Inspections at Kaiba Japanese Steak House have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Kaiba Japanese Steak House means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Kaiba Japanese Steak House inspected?
Based on the inspection history on file, Kaiba Japanese Steak House is inspected around three times per year on average.
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