Kazu Sushi Burrito
Last inspected: Dec 16, 2025
30
Score
Inspectors have visited Kazu Sushi Burrito 10 times, with records going back to 2022. Inspectors last stopped by on Dec 16, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
The trend has not been favorable: recent inspections average around 18 violations each, up from closer to 15 violations before.
Across the inspection history, “nonfood-contact surface soiled with grease” is the issue that surfaces most often, recorded seven times.
Compared to other Jacksonville restaurants (averaging 74), there's room to close the gap. The pattern in the record is worth a careful look.
10
Inspections
0
Critical latest
4
Major latest
16
Minor latest
Inspection History
Dec 16, 2025
Routine - Food
4 major violations. 16 minor violations.
View 20 violations
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. All water heaters in kitchen and triple sink. Operator turned water heater on, didn't get hot enough, only hand sink at front counter at 87f
27-16-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Greenish build up around nozzles
22-02-4
Intermediate - No soap provided at handwash sink. Hand sink in triple sink, employee placed some **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Purple solution by triple sink, employee stated it's cleaner
41-17-4
Basic - Water leaking from pipe and/or faucet/handle. Faucet and base of faucet in prep sink
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep table, back prep area
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chl in bucket, employee changed it, 100 ppm **Corrected On-Site**
21-07-4
Basic - Bowl or other container with no handle used to dispense food. On flour in bulk container by back prep area, employee removed it **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. One in office and one at front counter, not secured **Repeat Violation**
51-11-4
Basic - Drain cover(s) missing. In mop sink, operator placed it on hole **Corrected On-Site**
29-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened drink on Oreo table, employee discarded it **Corrected On-Site**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Making crab Rangoon, has bracelet **Repeat Violation**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Making crab Rangoon, no hear restraint **Repeat Violation**
13-03-4
Basic - Floor area(s) covered with standing water. By prep sink, employee cleaned it **Corrected On-Site**
36-22-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle on soy sauce, employee removed it **Corrected On-Site**
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in blackish in box freeze, blackish build up in prep sink, interior corners, blackish door frame in glass upright cooler by cook line **Repeat Violation**
23-03-4
Basic - Outer openings not protected with self-closing doors. Broken self closure, rear door **Repeat Violation**
35B-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Shelves and vents are blackish in glass upright cooler by cook line **Repeat Violation**
22-16-4
Basic - Single-service articles improperly stored. Box with to go cups on floor in office, operator placed it on shelf, bag with to go containers under waste pipe under prep sink at front counter **Corrected On-Site**
25-05-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapple and tomatoes on shelf above cut zucchini in glass upright cooler by cook line, operator rearranged **Corrected On-Site** **Repeat Violation**
08B-17-4
30
Jun 4, 2025
Complaint Full
3 critical violations. 2 major violations. 13 minor violations.
View 18 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator license expired June 1, 2025.
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw prep chicken stored over open bag of peas/carrots mix vegetables in glass double door reach in cooler. Carton of raw shell eggs stored over raw prep salmon in same reach in cooler **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Missing back flow preventer at outside water hose spigot near back door
29-34-4
Intermediate - Handwash sink used for purposes other than handwashing. Bowl stored in hand wash sink on front line
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At front line hand wash sink. Employee provided **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior ice machine shield with black mold like build up
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Oven handle soiled. Handle on upright reach in cooler soiled
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. Single CO2 tank stored on front line and one in office not secured **Repeat Violation**
51-11-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee preparing food with bracelet on wrist
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee preparing food with no hair restraint **Repeat Violation**
13-03-4
Basic - Floor soiled/has accumulation of debris. Floor soiled under cooking equipments and black build up
36-73-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach in freezer with ice build up **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach in cooler and reach in freezer gaskets soiled. Exterior of fryer and oven with grease build up. **Repeat Violation**
23-03-4
Basic - Outer openings not protected with self-closing doors. Back kitchen door with broken door hinges and not self closing **Repeat Violation**
35B-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Behind flip top lid at first make table with old food debris
22-16-4
Basic - Stored food not covered. Multiple foods in reach in cooler
08B-12-5
Basic - Unnecessary items/unused equipment on the premises. Multiple unused equipments inside establishment
33-31-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed vegetables stored on shelf above uncovered cooked foods in reach in cooler **Repeat Violation**
08B-17-4
27
Oct 15, 2024
Routine - Food
1 critical violation. 1 major violation. 15 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. One shelled egg on shelf above zucchini, upright cooler, employee rearranged **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
16-37-1
Basic - Food stored on floor. Mayo in bucket by storage area
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. On panko and oil mix **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Storage/office room and at sushi bar **Repeat Violation**
51-11-4
Basic - Drain cover(s) missing. Mop sink, employee placed it **Corrected On-Site** **Repeat Violation**
29-18-4
Basic - 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. On prep table **Repeat Violation**
12B-12-5
Basic - Employee with no hair restraint while engaging in food preparation. Working with open foods **Repeat Violation**
13-03-4
Basic - Floor soiled/has accumulation of debris. Behind fryer **Repeat Violation**
36-73-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior door for box freezer in cracked **Repeat Violation**
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Side of upright freezer by cook line **Repeat Violation**
23-03-4
Basic - Outer openings not protected with self-closing doors. Rear door **Repeat Violation**
35B-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cutting dirty mushrooms, explained to him
08B-39-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed veggies on shelf above cooked veggies and cooked shrimp, upright cooler, employee rearranged **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On prep area, employee placed it in sanitizer **Corrected On-Site**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm at sushi area, made new solution, 100 ppm
21-07-4
Basic - Working containers of food removed from original container not identified by common name. White powder in soy bucket, label panko **Corrected On-Site**
02D-01-5
37
Aug 8, 2024
Complaint Full
No violations found.
100
Aug 7, 2024
Complaint Full
4 critical violations. 5 major violations. 15 minor violations.
View 24 violations
High Priority - Live rodent present. One rodent on sticky trap (still wiggling) in storage area by cook line, operator discarded **Corrective Action Taken** **Warning**
35A-19-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs on shelf above cooked shrimp in upright cooler, cook line, raw chicken on shelf above broccoli, upright cooler in prep area, raw salmon in ziplock bag on shelf above Karan in upright freezer by prep area, employee rearranged **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Rodent activity present as evidenced by rodent droppings found. 8 rodent droppings on floor in office next to front sushi counter, along wall, 20 rodent droppings on floor at front counter/sushi counter, along wall, 50 rodent droppings along wall by triple sink, prep area, behind ice machine, water heater, storage cart, storage area, on shelf by cook line, all in kitchen employee cleaned them **Corrective Action Taken** **Warning**
35A-04-4
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. For tempura batter, employee wrote time on **Corrective Action Taken**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Cup in hand sink at front counter/sushi area, employee removed it **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products. Couldn't find it
05-08-4
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. One kid here helping today
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Soapy water at sushi prep area, employee wrote name on **Corrected On-Site** **Repeat Violation**
41-17-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. In triple sink after cleaning rodent dropping, explained to him and he washed in hand sink **Corrected On-Site**
12A-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. In office, asp are sushi front counter **Repeat Violation**
51-11-4
Basic - Bowl or other container with no handle used to dispense food. In soy sauce **Repeat Violation**
14-01-5
Basic - Dead roaches on premises. 2 dead roaches in cabinet at front/sushi counter, cleaned by employee **Corrective Action Taken** **Warning**
35A-03-4
Basic - Drain cover(s) missing. In mop sink **Repeat Violation**
29-18-4
Basic - 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. No lid on employee drink, prep area by peeled cucumber **Repeat Violation**
12B-12-5
Basic - Floor soiled/has accumulation of debris. Underneath counter by soda rack
36-73-4
Basic - Hole in or other damage to wall. Understand front/sushi counter by self serf soy sauce and napkins
36-24-5
Basic - Hood filter missing from automatic fire suppression/exhaust system. A gap in between them **Repeat Violation**
14-42-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Interior door of freezer by ice machine
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket area in box freezer by ice machine **Repeat Violation**
23-03-4
Basic - Outer openings not protected with self-closing doors. Rear door **Repeat Violation**
35B-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler by cook line **Repeat Violation**
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. In prep sink, 32f raw shrimp, explained to him
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed pineapple on shelf above cut broccoli, upright cooler by cook line, employee rearranged **Corrected On-Site** **Repeat Violation**
08B-17-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook cooking **Repeat Violation**
13-03-4
16
Mar 12, 2024
Routine - Food
4 critical violations. 3 major violations. 13 minor violations.
View 20 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One at sushi area **Repeat Violation** **Admin Complaint**
35A-02-6
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For salmon, called provider and he sent letter **Corrected On-Site**
01D-01-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs on shelf above veggies in upright cooler, employee moved eggs, raw chicken on shelf above veggies in upright cooler, raw salmon on shelf above krab in upright freezer **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee grabbed raw chicken then he removed gloves, grabbed to go container and scooped cooked chicken from fryer, explained to him and he washed hands **Corrected On-Site**
12A-12-4
Intermediate - Handwash sink used for purposes other than handwashing. Container in it, employee moved it **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Times on, had blank procedure, filled it up **Corrected On-Site**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Cleaner by employee, sushi area and degreaser by triple sink **Repeat Violation**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. On soy sauces and vinegar
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Front counter and office **Repeat Violation**
51-11-4
Basic - Drain cover(s) missing. Mop sink **Repeat Violation**
29-18-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep table, employee moved it **Corrected On-Site**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Making sushi, **Repeat Violation**
13-03-4
Basic - Hood filter missing from automatic fire suppression/exhaust system. One is broken
14-42-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket at front counter prep cooler **Repeat Violation**
23-03-4
Basic - Outer openings not protected with self-closing doors. Rear door **Repeat Violation**
35B-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Upright cooler
22-16-4
Basic - Reach-in cooler shelves with rust that has pitted the surface. Upright cooler
14-33-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. Forks, employees placed plastic wrap **Corrected On-Site** **Repeat Violation**
25-09-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers on shelf above cut veggies, in upright cooler, **Repeat Violation**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi area, employee removed it **Corrected On-Site** **Repeat Violation**
21-12-4
21
Oct 4, 2023
Routine - Food
6 critical violations. 5 major violations. 17 minor violations.
View 28 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One by mop sink
35A-02-6
High 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-05-6
High 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**
08A-20-5
High 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**
03A-03-5
High Priority - Certified Food Manager or person in charge failed to verify employee health, exclusions or restrictions. Explained to him
11-02-5
High 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**
12A-05-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Sugar scoop soiled **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Container in it, sushi area, employee moved it **Corrected On-Site**
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - 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
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Blue and yellow solution, sushi area, employee wrote names on **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. In soy sauce, sushi area, in oil too
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Sushi area
51-11-4
Basic - Cloth used as a food-contact surface. For clean cut cilantro in upright cooler at prep area
21-05-5
Basic - Drain cover(s) missing. Mop sink
29-18-4
Basic - 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-12-5
Basic - Employee eating in a food preparation or other restricted area. On prep area, kitchen, employee moved **Corrected On-Site**
12B-02-4
Basic - Employee with no hair restraint while engaging in food preparation. Handling cooked shrimp **Repeat Violation**
13-03-4
Basic - Food stored on floor. Soy in bucket on floor, sushi area
08B-38-4
Basic - No Heimlich maneuver/choking sign posted. Emailed one
51-13-4
Basic - 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**
23-03-4
Basic - Outer openings not protected with self-closing doors. Rear door
35B-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cut mushrooms have dirt on them, explaining to employee
08B-39-4
Basic - 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**
25-09-4
Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken on table, employee placed it cooler **Corrective Action Taken**
06-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed peppers on shelf above washed and cut onions, employee rearranged **Corrected On-Site**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi area and kitchen
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm chl in bucket at sushi area, employee discarded it **Corrected On-Site**
21-07-4
11
May 18, 2023
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
43
Jan 6, 2023
Complaint Partial
No violations found.
100
Dec 21, 2022
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored in reach in cooler over ready to eat dumplings. Employee properly stored items. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shell eggs on flat sitting on make line cooler 52f. Employee moved flat back to cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior deflection plate on ice machine soiled with residue. Food preparation tables soiled with dust accumulation.
22-02-4
Intermediate - No soap provided at handwash sink. No soap at hand wash sink behind front counter. Employee provided soap. **Corrected On-Site**
31B-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Multiple equipment door and cooler door handles soiled with sticky residue on topside and underside where fingers touch handle to open door.
23-24-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Multiple reach in freezers with ice buildup
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves on cook line have dust/grease accumulation.
23-03-4
Basic - Single-service articles improperly stored. Full unopened case of single service cups stored on floor of dry storage area located inside non working walk in cooler
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing box of shrimp in preparation sink. Discussed product needs to be thawed over running water or under refrigeration and employee moved to cooler. **Corrected On-Site**
06-01-5
47
Frequently Asked Questions
When was Kazu Sushi Burrito last inspected?
The most recent health inspection at Kazu Sushi Burrito on file is from Dec 16, 2025. The public record contains 10 inspections in total.
What is the most common violation at Kazu Sushi Burrito?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited seven times, more than any other issue at Kazu Sushi Burrito.
How does Kazu Sushi Burrito compare to other restaurants in Jacksonville?
Kazu Sushi Burrito most recently scored 30 out of 100, which is lower than the Jacksonville average of 74.
Has Kazu Sushi Burrito's inspection record improved over time?
No. Recent inspections at Kazu Sushi Burrito have averaged around 18 violations per visit, up from roughly 15 earlier in the record.
What does a high risk rating mean?
A high risk rating at Kazu Sushi Burrito 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 Sushi Burrito inspected?
Based on the inspection history on file, Kazu Sushi Burrito is inspected around three times per year on average.
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