Kazu's Sushi
Last inspected: Mar 3, 2026
86
Score
Going back to 2022, Kazu's Sushi has eight inspections in the public record. Inspectors last stopped by on Mar 3, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have turned up roughly the same number of issues each time, hovering near five violations per visit.
When inspectors have written things up, “no written procedures available for use” has been the most frequent reason, cited three times.
That puts the facility ahead of the local pack: the average New Port Richey restaurant scores 78. Overall, the inspection record reads well.
8
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink. Sushi prep cook rinsed hands in prep sink, discussed proper hand wash with manager on duty and staff. - From follow-up inspection 2026-03-03: Employee washed hands in prep sink at front counter, discussed using hand wash sink only for hands, cook washed hands again in hand wash sink **Time Extended** **Corrective Action Taken**
12A-03-4
Basic - - From initial inspection : Basic - Food employee not using the two additional control measures after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food. Employee did not use two control measures, Only washed hands. AOP form shows nail brush for second step . - From follow-up inspection 2026-03-03: Not observed **Time Extended**
09-07-5
86
Feb 25, 2026
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At expo line -tofu (49F - Cold Holding)removed from refrigeration 1 hour ago, operator discarded. Discussed proper ice bath and time control as options.
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer bucket greater than 200 ppm, operator added water, corrected to 100 ppm **Corrected On-Site**
41-27-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Cook washed hands for a total of 10 seconds, discussed proper hand wash and cook washed again. Sushi prep cook washed hands less than 10 seconds. **Corrective Action Taken**
12A-17-4
High Priority - Employee washed hands with no soap.employee rinsed hands in prep sink, no soap
12A-20-4
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. Plastic bins of raw pork and raw salmon in plastic wrap over cheesecake, French fries, cooked vegetables in freezer on cook line, cook moved raw foods to bottom **Corrected On-Site**
08A-17-6
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Sushi prep cook rinsed hands in prep sink, discussed proper hand wash with manager on duty and staff.
12A-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Large metal bowl up hand wash sink at sushi station, operator removed **Corrected On-Site**
31A-09-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. We towels on sushi cutting boards, operator moved to bucket **Corrected On-Site**
21-12-4
Basic - Food stored on floor. In walk in cooler - pan of soup, bucket of sauce on floor
08B-38-4
Basic - Food employee not using the two additional control measures after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food. Employee did not use two control measures, Only washed hands. AOP form shows nail brush for second step .
09-07-5
33
Jun 17, 2025
Routine - Food
3 critical violations. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Contact Surfaces Clean and Sanitized
FL-22
61
Feb 12, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
82
Jun 5, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Cook washed hands in prep sink on cook line, discussed proper hand washing procedures with cooks
12A-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot or cold water at hand sink on cook line, water was turned off at hand sink, operator turned water back on, hot water temperature was 113F **Corrected On-Site**
27-16-5
82
Sep 19, 2023
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried shrimp (112F - Hot Holding)sitting next to fryers, employee put in walk in cooler to cool down
03B-01-6
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator received parasite destruction from food provider **Corrected On-Site**
01D-01-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels used for shrimp, vegetables, paper towels removed **Corrected On-Site**
14-86-1
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. **Repeat Violation**
11-27-4
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. **Repeat Violation**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice kept on time at sushi bar, no written procedure. Operator has time as a public health paperwork in her email to be printed, printed paperwork **Repeat Violation**
03F-10-5
Basic - Food employee not using the two additional control measures after washing hands as required by the Alternative Operating Procedure for bare hand contact with ready-to-eat food. No bare hand contact allowed with ready-to-eat food. Employee washed hands, did not use two control measures
09-07-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board in sushi bar
21-12-4
43
Jun 29, 2023
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shelled eggs stored over whole onions and lemons in walk in cooler
08A-04-5
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.
11-27-4
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.
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed copy to operator. **Corrective Action Taken** **Repeat Violation**
03F-10-5
Intermediate - Water with a temperature of at least 100F shut off at employee handwash sink. By dish machine. **Repeat Violation**
27-16-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in-cooler fans soiled
23-03-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
52
Dec 16, 2022
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Disused proper hand washing procedures with operator.
12A-16-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled them **Corrected On-Site**
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. By dish machine.
27-16-4
Basic - Floor soiled/has accumulation of debris. Floors in kitchen and sushi bar
36-73-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Plumbing system in disrepair. Hot knob at hand wash sink by dish machine broken.
29-08-4
Basic - No handwashing sign provided at a hand sink used by food employees. Kitchen and bar area.
31B-04-4
52
Frequently Asked Questions
When was Kazu's Sushi last inspected?
The most recent health inspection at Kazu's Sushi on file is from Mar 3, 2026. The public record contains eight inspections in total.
What is the most common violation at Kazu's Sushi?
Across the inspection record, “no written procedures available for use” has been cited three times, more than any other issue at Kazu's Sushi.
How does Kazu's Sushi compare to other restaurants in New Port Richey?
Kazu's Sushi most recently scored 86 out of 100, which is higher than the New Port Richey average of 78.
Has Kazu's Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Kazu's Sushi have averaged around five violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Kazu's Sushi means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Kazu's Sushi inspected?
Based on the inspection history on file, Kazu's Sushi is inspected around two times per year on average.
Nearby Restaurants