Kazu Sushi Burrito
Last inspected: Dec 8, 2025
41
Score
Inspectors have visited Kazu Sushi Burrito eight times, with records going back to 2022. Kazu Sushi Burrito was last inspected on Dec 8, 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 eight violations per visit.
“Food stored on floor” accounts for the largest share of issues, appearing seven times across the record.
Compared to other St. Johns restaurants (averaging 69), there's room to close the gap. The pattern in the record is worth a careful look.
8
Inspections
3
Critical latest
2
Major latest
5
Minor latest
Inspection History
Dec 8, 2025
Routine - Food
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw breaded chicken and put chicken in fryer then handled cooked dumplings with bare hands and placed dumplings in fryer without washing hands between tasks.
12A-12-4
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 fish, both removed from original packaging, in walk in freezer. Also raw fish stored over various sauce bottles in reach in cooler at sushi bar, manager began to rearrange items. Also raw salmon stored over cooked chicken and other ready to eat food in flip top reach in cooler on make line, salmon moved. Also multiple containers of raw fish stored over prepared veggies, tempura batter, and cooked animal produces in walk in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-17-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (67F - Cold Holding) sitting on top of other containers in flip top reach in cooler on make line in top section of cooler, per manager it is used for garnish and used up with several hours, lettuce placed on time control. dumplings (52F - Cold Holding) in over filled container in top section of flip top reach in cooler on make line, per manager lid has been consistently open for less then 1 hour. **Corrective Action Taken**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut cabbage (46F - Cooling, after 30 minutes 46F) in walk in cooler in large metal bowl, per manager cabbage was cut about 1 hour prior, then cabbage put in covered plastic container under other containers in walk in cooler when second temp was taken, container moved and lid removed. chicken (46F - Cooling, after 40 minutes 46F) in large deep bowl in reach in cooler on make line, per manager chicken was made less then 2 hours prior. **Corrective Action Taken**
03D-15-4
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Weng Chen, expired in Sept 2025 **Repeat Violation** **Admin Complaint**
53A-03-7
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Multiple bags of raw tuna still inside vacuum packaging partially thawed out in walk in cooler.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored with to go containers on make line in kitchen. Employee drinks stored with napkins at front counter. All drinks moved. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. 1 employee on cook line making food.
13-03-4
Basic - Food stored on floor. Container of ginger at sushi bar area. Multiple containers of soy sauce and other boxes of various animal produces stored underneath racks in walk in cooler. **Repeat Violation**
08B-38-4
Basic - Single-service articles not stored inverted or protected from contamination. Stacks of to go containers at sushi bar area and make line in kitchen. **Repeat Violation**
25-06-4
41
Jun 24, 2025
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw fish in top section of reach in cooler at sushi bar with peppers and sauces stored underneath raw fish. Raw shrimp and raw beef stored in top section of reach in cooler on make line with cooked pork and sauces stored in bottom section of reach in cooler under raw shrimp and raw beef. Also raw beef stored over bag of carrots in walk in cooler. Also raw chicken and raw fish, removed from original packaging, stored over bags of edamame in walk in freezer. Employees began to rearrange all items during inspection. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-13-5
Intermediate - Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Yi Chen, ServeSafe, expired 1/31/2025
53A-03-7
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash station in prep area by triple sink.
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Container used to dispense food in bulk breading in storage area.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in service window over to go containers on make line.
12B-07-4
Basic - Food stored in a location that is exposed to splash/dust. Multiple boxes of produce stored under vent inside walk in cooler that is dripping condensation.
08B-36-4
Basic - Food stored on floor. Multiple buckets of soy sauce in walk in cooler. Multiple buckets of mayonnaise in back store area. Multiple boxes of fish and krab sticks in walk in freezer. **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In container of flour in storage area.
10-01-5
Basic - Single-service articles not stored inverted or protected from contamination. To go containers over display case at sushi bar.
25-06-4
52
Jan 29, 2025
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line scratched head with bare hands then continued to handle clean utensils without washing hands between tasks. Employee on cook line picked up trash on ground with bare hands then continued to handle clean pan and utensils without washing hands first.
12A-25-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw lobster and raw fish, removed from original packaging, stored over boxes of krab sticks in walk in freezer. Also raw lobster and raw salmon stored over bag of carrots in walk in cooler, salmon and lobster moved. Also raw fish stored over edamame and krab sticks in reach in cooler at sushi bar, fish moved. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
08A-02-6
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 dynamite rolls, tempura batter, and katsu chicken on cook line, manager corrected during inspection. **Corrected On-Site**
03F-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Raw white fish in sushi display cooler covered by the consumer advisory prepared yesterday per sushi chef.
02C-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. beef (58F - Cooling, after 30 minutes 57F) in top section of reach in cooler on top of other containers, lid consisting left open, beef moved to bottom of reach in cooler. **Corrective Action Taken**
03D-15-4
Basic - Food stored on floor. Multiple buckets of soy sauce in walk in cooler. Multiple containers of soup base and ginger in walk in freezer. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around nozzle of sodas machine in dining area. Around exterior of cooking equipment on cook line.
23-03-4
47
May 20, 2024
Routine - Food
No violations found.
100
May 6, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw fish stored in top section of reach in cooler on make line in kitchen over various sauces in bottom section of reach in cooler on make line in kitchen. Also cooked salmon, removed from original packaging, stored under raw smoked salmon in walk in freezer. Manager rearranged all items during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-13-5
Intermediate - Records/documents for required employee training do not contain all of the required information. One employee's certification missing date of and expiration of training.
53B-10-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. I Love Bacon Roll on all menus All menu items containing raw/undercooked animal products appear to be marked with a star, but there is not Star next to the consumer advisory at bottom of menu on all menus. Mura mura burrito/poke bowl on menu screen/board behind registers at front counter. **Warning**
02B-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drinks stored over stacks of to go containers in kitchen, manager corrected during inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Food stored on floor. Multiple boxes of raw seafood walk in freezer. Multiple boxes Mayo and cooking in back of prep area. **Repeat Violation**
08B-38-4
Basic - Single-service articles not stored inverted or protected from contamination. Multiple stacks of to go containers on make line and front counter.
25-06-4
61
Aug 1, 2023
Routine - Food
3 critical violations. 3 major violations. 11 minor violations.
View 17 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee use bare hands to plate ready to eat lettuce and barehands to add vegetables to the grill to combine with cooked shrimp.
09-01-4
High Priority - Raw animal food stored over or with unwashed produce. In the walk in cooler, raw shrimp and salmon stored over unwashed produce. Operator relocated the raw shrimp and salmon. **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the main cook line, tempura shrimp (47F - Cold Holding) stored underneath cooling cooked chicken. Operator removed the chicken to the bottom of the reach in cooler and placed ice on the tempura shrimp to bring back to temperature range. At conclusion of inspection shrimp tempura in temperature range. **Corrected On-Site**
03A-02-5
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. No bodily fluid clean up kit or written procedures available in establishment. Inspector provided written procedures. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Yellow cutting board at the sushi bar counter has food residue staining build up.
22-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In the walk in cooler, cooked noodles and salmon from the day before with no product date marking.
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored on the end of the in use prep table in the back storage area. **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal bowls stacked while wet. **Repeat Violation**
24-08-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. In the prep area, fly sticky tape hanging off shelf over prep tables. Operator relocated the fly tape. **Corrected On-Site**
35B-08-4
Basic - Food stored on floor. In the walk in cooler, multiple containers of food stored on the floor under the storage shelves. By the rear exterior door multiple jugs of fryer oil stored on the floor. **Repeat Violation**
08B-38-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In the containers of cooked rice, scoop handle in contact with rice.
10-06-5
Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at hand wash sink in the warewashing area.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has build up of mold like substance.
23-03-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. Single service forks stored on tables in the dining room not stored inverted to protect food contact portions of the forks.
25-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on clean cutting board of reach in cooler opposite the wok station. Operator relocated the wet wiping cloth. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Under the prep table, bulk containers of tempura flour and sugar with no product labeling. Operator labeled the bulk containers. **Corrected On-Site** **Repeat Violation**
02D-01-5
Basic - Clean utensils stored between equipment and wall. At the prep station, clean knives stored between prep table and the wall. Operator relocated the knives. **Corrective Action Taken**
24-14-4
27
Dec 22, 2022
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
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. At time of inspection, chlorine dishmachine at 0ppm chlorine. Operator replaced sanitizer solution and primed the dish,aching to 200ppm chlorine. **Corrected On-Site**
22-41-4
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 chicken in a container over sealed packages of soy sauce. Operator relocated the chicken to the bottom shelf. In the walk in cooler, raw chicken stored over unwashed avocados, operator relocated the chicken to the correct storage location. **Corrected On-Site**
08A-05-6
Intermediate - No soap provided at handwash sink. No soap at the hand wash sink behind the front service counter.
31B-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Two employee beverages stored on the server pass through window over clean single service containers. Operator relocated the employee beverages. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean metal containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Food stored on floor. In the walk in cooler, packages of cream cheese stored on the floor. In the walk in freezer, multiple containers of food stored on the floor. **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In the bulk container of soy sauce, plastic scoop handle in contact with the soy sauce. Operator relocated the scoop to the top of the soy sauce bucket. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Old food stuck to clean dishware/utensils. On the speed rack closest to the walk in cooler, clean metal containers with old food on the lip of the containers. Operator removed the containers to be rewashed. **Corrective Action Taken**
16-48-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Plastic single service utensils stored on table with food contact side facing up and handle at the bottom of the containers.
25-02-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On the main cook line, wet wiping cloth stored on clean cutting board, operator relocated the wiping cloth to sanitizer solution. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bulk containers of rice and salt under the prep table missing or faded product labels, operator labeled the bulk containers. **Corrected On-Site** **Repeat Violation**
02D-01-5
45
Sep 1, 2022
Routine - Food
1 major violation. 15 minor violations.
View 16 violations
Intermediate - Handwash sink not accessible for employee use at all times. At time of inspection, employee hand wash sink in the main prep area full over plastic food wrap discarded into the sink when employee was unwrapping product. Operator removed the plastic food wrap from the employee hand wash sink. **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. In the bulk container of tempura flour in the dry storage area, plastic portion cup used as a scoop. Operator removed the plastic portion cup from the container. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. In the main prep room area to the side of the dishmachine on the speed rack, large metal bowl not stored inverted or covered for protection. Operator inverted the metal bowl. **Corrected On-Site**
24-05-4
Basic - Current Hotel and Restaurant license not displayed. License currently displayed is expired from 06/01/2022.
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. At time of inspection, multiple employee beverages stored on the prep table at the entrance to the main cook line by the employee hand wash sink with single service carry out containers. Operator removed all employee beverages from the prep table. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, employee personal food stored on shelf over smoked salmon and boiled eggs. Operator relocated the employee food to the proper storage location. **Corrected On-Site** **Repeat Violation**
08B-49-4
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink and the speed cart by the dishmachine, clean metal containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Food stored on floor. In the walk in freezer, container of dumplings and margarine stored on the floor. Underneath the metal storage rack in the dry storage area, cans of tomato sauce stored on the floor. **Repeat Violation**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In the prep room area, bulk containers of soy sauce and salt stored with the handle for the scoop in the product.
10-01-5
Basic - No copy of latest inspection report available. At time of inspection, no copy of the last inspection available.
51-18-6
Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage provided in the unisex restroom. Operator had employee post a hand wash sign. **Corrected On-Site** **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In the dining room area, the self service soda dispenser has mold like substance spots on the outer ring of the soda dispenser to the side of the nozzle. Operator cleaned and sanitized the soda dispenser. **Corrected On-Site**
23-03-4
Basic - Plumbing system in disrepair. In the restroom closest to the dry storage area behind the curtain, broken faucet handle. Operator states waiting on replacement piece. **Corrective Action Taken**
29-08-4
Basic - Soiled wet wiping cloth placed in use with fresh solution. On the main cook line, wet wiping cloth stored on the in use cutting board on the main cook line.
21-13-4
Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. At time of inspection, single service carry out containers stored on the clean prep table next to the employee hand wash sink on the main cook line exposed to the splash from the hand wash sink.
25-22-4
Basic - Working containers of food removed from original container not identified by common name. On the metal storage shelf next to the fryer area, bulk container of tempura flour with no product label. In the back dry storage area on the bottom shelf, bulk container of tempura flour with no product label. Operator labeled the tempura flour containers. **Corrected On-Site** **Repeat Violation**
02D-01-5
43
Frequently Asked Questions
When was Kazu Sushi Burrito last inspected?
The most recent health inspection at Kazu Sushi Burrito on file is from Dec 8, 2025. The public record contains eight inspections in total.
What is the most common violation at Kazu Sushi Burrito?
Across the inspection record, “food stored on floor” has been cited seven times, more than any other issue at Kazu Sushi Burrito.
How does Kazu Sushi Burrito compare to other restaurants in St. Johns?
Kazu Sushi Burrito most recently scored 41 out of 100, which is lower than the St. Johns average of 69.
Has Kazu Sushi Burrito's inspection record improved over time?
Results have been roughly steady. Inspections at Kazu Sushi Burrito have averaged around eight violations per visit across the recent 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 two times per year on average.
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