Kaze Poke and Hibachi
Last inspected: Dec 11, 2025
61
Score
Kaze Poke and Hibachi has been inspected eight times since 2023. On Dec 11, 2025, the health department conducted the most recent visit. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Things are looking better lately, with recent visits averaging around six violations compared to roughly eight violations earlier on.
When inspectors have written things up, “raw animal food stored over or with ready-to-eat food” has been the most frequent reason, cited two times.
By comparison, the average St. Johns facility scores 69, putting Kaze Poke and Hibachi on the weaker side. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Dec 11, 2025
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork, removed from original packaging, stored over dumplings in reach in freezer of refrigerator by triple sink. Open bag of raw fishes stored over dumplings in reach in freezer chest by walk in cooler. Packages of raw fish roe stored over open bags of dumplings in standing reach in freezer door at end of cook line. Operator rearranged all items. **Corrected On-Site**
08A-02-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Operator washed gloved hands in triple sink.
12A-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water at all sinks only reaching 67F. Operator turned up water heater all sinks got to at least 85F. Also hot water to hand wash station on cook line shut off, operator turned hot water back on. **Corrected On-Site**
27-16-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Multiple items of personal food stored with and order raw and ready to eat foods in all reach in coolers, reach in freezers, and walk in cooler.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple employee items stored throughout entire kitchen area mixed in with single use items and clean equipment.
40-06-5
Basic - Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Couch that operator states they sleep on is in dry food storage area in back of kitchen with bags of rice and flour in same area/room, couch moved. **Corrected On-Site**
43-01-4
61
Jun 19, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. "Sterilite" style/brand non food grade containers used for food storage. direct contact with food. Rice.
14-15-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Cut plastic jug used as scoop.
14-10-4
Basic - Food stored in undrained ice. Drink ice stored in cooler not draining. Front line.
08B-31-4
74
Dec 19, 2024
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash pan with dish soap, rinsed and placed on storage area with other clean pans. Inspector provided DBPR Form HR 5025-910 via email.
22-45-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in insert on grill at 84F. Operator removed water. **Corrected On-Site**
10-05-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In flip top reach in cooler, raw shell eggs stored over cooked noodles and raw chicken and raw beef stored over cooked chicken. Also, in walk in cooler, raw chicken stored on top of raw beef and raw beef stored over carrots and ready to eat sauce. Operator rearranged all to proper storage. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Wiping cloth solution at three compartment sink tested at 200ppm chlorine. Operator remade solution to 50ppm chlorine. **Corrected On-Site**
41-27-4
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Take out menus show Crab Rangoon but serves imitation crab. Employee corrected take out menus with "K" on crab rangoons on menu. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
52-03-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of training for cook, Xingwen H, hired last May.
53B-02-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior top and sides of ice machine has black mold-like substance.
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters have grease build up.
23-03-4
Basic - Wiping cloth sanitizing solution stored on the floor. Wiping cloth solution on the floor at three compartment sink. Operator moved to shelf. **Corrected On-Site**
21-38-4
39
Aug 12, 2024
Food-Licensing Inspection
No violations found.
100
Jun 18, 2024
Food-Licensing Inspection
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef stored over cooked tempura chicken in walk in freezer, all items removed from original packaging.
08A-02-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All poke bowls on menu, operator corrected during inspection. **Corrected On-Site**
02B-01-5
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. "Crab Rangoons" on menu spelled with a C, operator change to "krab" during inspection. **Admin Complaint**
52-03-4
Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Operator only has the most recent invoice available.
01D-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine by walk in cooler in kitchen.
22-20-5
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Unisex bathroom door does not close all the way by itself.
32-04-4
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
55
Nov 1, 2023
Food-Licensing Inspection
5 critical violations. 3 major violations. 10 minor violations.
View 18 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in the walk in cooler. Discussed proper storage levels with operator. **Corrective Action Taken**
08A-20-5
High 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. Sushi rice held on time as public health control has no time marking and establishment has no written procedures for time as public health control at time of licensing inspection. Inspector provided written procedures for operator and had operator label the time of the sushi rice. **Corrective Action Taken**
03F-02-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handing empty box to be thrown in the trash then place on gloves to prepare food with no hand wash step. Observed employee wash soiled bowl with raw chicken then place on gloves to prepare order with no hand wash step.
12A-13-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash metal bowl used to handle raw wash and rinse the bowl with no sanitizer step. Operator removed the bowl to the dishwashing area to be rewashed and sanitized. **Corrective Action Taken**
22-45-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the flip top reach in cooler on the main cook line, raw shell eggs stored over cooked ready to eat noodles. Operator relocated the raw shell eggs. In the walk in freezer, raw salmon over ready to eat frozen krab rangoons. **Corrective Action Taken**
08A-05-6
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink by three compartment sink blocked with utensils in sink and hand wash sink for the main cook line drain blocked with paper towels. Operator made both hand wash sinks available. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available to test sanitizer solution.
16-37-1
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in multiple coolers stored over food for customers.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jacket stored on top of box of single service gloves.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf next to the three compartment sink, clean containers stacked while wet.
24-08-4
Basic - Food stored on floor. In the dry storage area by the rear exterior door, tempura batter and mayonnaise containers stored on the floor.
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Build up of ice on walk in freezer door preventing door seal. Operator has new door seal ordered. **Corrective Action Taken**
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops stored in water at 81F at the front prep table.
10-07-4
Basic - No Heimlich maneuver/choking sign posted. No available choking poster. Inspector provided printable poster. **Corrective Action Taken**
51-13-4
Basic - Soiled wet wiping cloth placed in use with fresh solution. Multiple wet wiping cloths stored on clean prep spaces and cutting boards.
21-13-4
Basic - Time/temperature control for safety food thawed in an improper manner. On the three compartment sink washboards, frozen salmon, krab and tuna thawing at ambient air temperature. Operator relocated to sink to thaw under cold running water. **Corrected On-Site**
06-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on main prep table.
12B-07-4
21
Sep 11, 2023
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Toilet Rooms Maintained
FL-53
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
37
Mar 23, 2023
Food-Licensing Inspection
4 major violations.
View 4 violations
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. No bodily fluid clean up kit or written procedures available. Inspector provided written procedures. **Corrective Action Taken**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available to test the three compartment sink or sanitizer buckets.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. At time of inspection no probe thermometer available. Operator has purchased probe thermometer to be brought to the establishment. **Corrective Action Taken**
05-08-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. At time of inspection no consumer advisory for raw tuna and salmon. Inspector provided consumer advisory poster and operator hung the advisory by the cash register. **Corrected On-Site**
02B-02-5
67
Frequently Asked Questions
When was Kaze Poke and Hibachi last inspected?
The most recent health inspection at Kaze Poke and Hibachi on file is from Dec 11, 2025. The public record contains eight inspections in total.
What is the most common violation at Kaze Poke and Hibachi?
Across the inspection record, “raw animal food stored over or with ready-to-eat food” has been cited two times, more than any other issue at Kaze Poke and Hibachi.
How does Kaze Poke and Hibachi compare to other restaurants in St. Johns?
Kaze Poke and Hibachi most recently scored 61 out of 100, which is lower than the St. Johns average of 69.
Has Kaze Poke and Hibachi's inspection record improved over time?
Yes. Recent inspections at Kaze Poke and Hibachi have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Kaze Poke and Hibachi means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Kaze Poke and Hibachi inspected?
Based on the inspection history on file, Kaze Poke and Hibachi is inspected around three times per year on average.
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