Kazu Japanese Restaurant
Last inspected: Mar 24, 2026
52
Score
Kazu Japanese Restaurant has been inspected nine times since 2022. Inspectors last stopped by on Mar 24, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
There hasn't been much movement either way: counts have stayed near five violations per visit across recent inspections.
The most common issue across all inspections has been “reach-in cooler shelves with rust that has pitted the surface”, showing up three times.
Kazu Japanese Restaurant's latest score of 52 falls below the Stuart average of 81. There are enough flags in the record to merit a second thought.
9
Inspections
2
Critical latest
2
Major latest
1
Minor latest
Inspection History
Mar 24, 2026
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
52
Nov 6, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
64
Apr 3, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Obsrrvedraw conch at 53F inside plastic container at prep counter next to triple sink. Per operator, items not prepared or portioned today, items out of temperature for approximately 1 hour. Operator
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand wash sink inaccessible completely blocked by card board boxes and plastic food container in back kitchen next to Triple sink. Operator removed. **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Observed Plastic container with no handle used as scoop inside dry rice in kitchen. Operator removed. **Corrected On-Site**
14-01-5
Basic - Reach-in cooler shelves with rust that has pitted the surface. Observed each in cooler shelves pitted with rust at cook line flip top reach in cooler.
14-33-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed conch at 53F in standing water on prep counter next to triple sink. Operator place items in reach in cooler to bring back to 41F. **Corrective Action Taken**
06-01-5
67
Oct 2, 2024
Routine - Food
3 critical violations. 1 major violation. 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. Frozen beef not commercially packaged over cooked dumplings in each in freezer. Operator stored items properly. **Corrected On-Site**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Sushi rice on front counter at 80F-hot holding- per operator, items were cooked at approximately 10:00-items out of temperature for more than 4 hours. See stop sale.
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 Sushi rice in rice cooker on front counter at 80F-hot holding- per operator, items were cooked at approximately 10:00-items out of temperature for more than 4 hours. See stop sale. **Repeat Violation** **Admin Complaint**
03B-01-6
Intermediate - Equipment drain line draining into handwash sink. Observed drain hose line from soda machine draining into hand wash sink in main kitchen.
31A-10-4
Basic - Food stored on floor. Observed Frying shortening oil on floor at back kitchen area. Operator stored items properly. **Corrected On-Site**
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Observed Unlabeled flour under prep table in back kitchen area. Operator labeled properly. **Corrected On-Site**
02D-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed Plastic container with no handle inside sugar at back kitchen area. Operator removed. **Corrected On-Site**
10-01-5
50
Apr 26, 2024
Routine - Food
4 critical violations. 1 major violation. 1 minor violation.
View 6 violations
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. dump sink at sushi bar with hose attached.
29-34-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi bar: sushi rice (88F - Hot Holding); cook line: tempura shrimp (130F - Hot Holding) Per operator, both products out of temperature for approximately 30 minutes. Operator decided to use time control. Time control procedure sent to operator. Operator placed time marks for both products. **Corrective Action Taken**
03B-01-6
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. Observed Raw Chicken not in commercial packaging over raw steak at stainless reach in freezer. Operator stored properly. **Corrected On-Site**
08A-17-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over hot sauce, raw fish eggs over cucumber reach in cooler sushi bar. Operator stored properly. **Corrected On-Site**
08A-05-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quat sanitizer at triple sink. **Repeat Violation**
16-37-1
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) Operator set up triple sink, chlorine sanitizer 50ppm **Corrective Action Taken**
16-55-4
47
Jan 4, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On make table cook line - From follow-up inspection 2024-01-04: Same. **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Make table cooler - From follow-up inspection 2024-01-04: Same. **Time Extended**
14-33-4
90
Nov 1, 2023
Routine - Food
2 critical violations. 8 major violations. 8 minor violations.
View 18 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scoop in room temperature water. Operator discarded water. **Corrected On-Site**
10-05-5
High Priority - Nonfood-grade bags used in direct contact with food. Paper towels in contact with scallions **Corrected On-Site**
14-31-5
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. Provided operator with form **Corrected On-Site**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in warewashing blocked by trash can
31A-09-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu items not identified as raw/ undercooked **Warning**
02B-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in warewashing area
31B-02-4
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. Provided operator with forms **Corrective Action Taken** **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. At hand sink in warewashing area
31B-03-4
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.
53B-13-5
Basic - Working containers of food removed from original container not identified by common name. Sugar, tempura batter,
02D-01-5
Basic - Cutting board has cut marks and is no longer cleanable. On make table cook line
14-09-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Make table cooler
14-33-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior doors of make table cooler on cook line.
23-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink in warewashing area and hand sink next to wait station
31B-04-4
Basic - In-use tongs stored on equipment door handle between uses. On oven door **Corrected On-Site**
10-20-4
Basic - Food stored on floor. Boxed oil and bagged rice **Corrected On-Site**
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. Used to scoop tempura batter **Corrected On-Site**
14-01-5
22
Feb 27, 2023
Food-Licensing Inspection
1 critical violation. 2 minor violations.
View 3 violations
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 beef, raw squid/raw chicken/reach in freezer/kitchen
08A-17-6
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Top of stove/burners.
22-08-4
Basic - Floor soiled/has accumulation of debris. Under equipment *kitchen
36-73-4
78
Sep 27, 2022
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
67
Frequently Asked Questions
When was Kazu Japanese Restaurant last inspected?
The most recent health inspection at Kazu Japanese Restaurant on file is from Mar 24, 2026. The public record contains nine inspections in total.
What is the most common violation at Kazu Japanese Restaurant?
Across the inspection record, “reach-in cooler shelves with rust that has pitted the surface” has been cited three times, more than any other issue at Kazu Japanese Restaurant.
How does Kazu Japanese Restaurant compare to other restaurants in Stuart?
Kazu Japanese Restaurant most recently scored 52 out of 100, which is lower than the Stuart average of 81.
Has Kazu Japanese Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Kazu Japanese Restaurant have averaged around five violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Kazu Japanese Restaurant 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 Kazu Japanese Restaurant inspected?
Based on the inspection history on file, Kazu Japanese Restaurant is inspected around three times per year on average.
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