Matsukawa Sushi
Last inspected: Feb 19, 2026
100
Score
Public records show 11 inspections at Matsukawa Sushi stretching back to 2022. The latest inspection on file is from Feb 19, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Things have been moving in the right direction, with the rolling count dropping from around 13 violations to closer to one violation per visit.
Across the inspection history, “handwash sink used for purposes other than handwashing” is the issue that surfaces most often, recorded five times.
Matsukawa Sushi's latest score of 100 sits above the St. Augustine average of 81. The full picture is one of consistent compliance.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 19, 2026
Complaint Partial
No violations found.
100
Dec 17, 2025
Complaint Partial
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Presence of insects, rodents, or other pests. Presence of multiple birds/vultures around dumpster area in the morning before establishment as open. **Warning**
35A-09-4
Basic - Garbage on the ground and/or pad around dumpster. Build up of food debris, discarded cardboard boxes, and grease under dumpsters and inside of dumpster enclosure. **Warning**
33-19-4
82
Oct 27, 2025
Routine - Food
No violations found.
100
Oct 13, 2025
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. vegetable stock (120F - Hot Holding) sitting crate on cook line, per operator stock was made about 1 hour ago and placed on crate, stock put back on stove top to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish, removed from original packaged, stored over cooked shrimp in standing reach in freezer in kitchen by walk in cooler, box of shrimp moved. Also raw beef over tea urn in walk in cooler, beef moved. **Corrected On-Site**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (58F - Cold Holding) sitting out in bowls for soup on table in middle of kitchen, per operator tofu was taken out of cooler less then 1 hour ago, bowls put back in cooler. raw beef (64F - Cold Holding) in walk in cooler, per operator beef was taken out of walk in cooler no more then 1 hour ago then put back in walk in cooler after not being used. bamboo shoots (48F - Cold Holding); raw shrimp (53F - Cold Holding); raw pork (51F - Cold Holding); raw chicken (51F - Cold Holding); fish cakes (49F - Cold Holding); corn (49F - Cold Holding) all items in main reach in cooler on make line in kitchen, per operator lids and doors have been consistently open for maybe 2.5 hours, lid closed and ice added to cooler. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. All hand wash stations in kitchen blocked with pitchers, utensils, and bowls, all items removed. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing wet cloth in hand wash sink at end of sushi bar.
31A-11-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 5 employees engaged in food handling during inspection and none of them are a certified food manager.
53A-05-6
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. At hand wash station on cook line.
31B-06-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station at front counter where boba tea is made.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of equipment on cook line has a build up of grease and food debris.
23-03-4
39
Jul 7, 2025
Routine - Food
5 critical violations. 3 major violations. 4 minor violations.
View 12 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Food handler washed and rinsed off pan in prep sink on cook line with gloved hands then put pan on stack of pans on table on cook line and didn't change gloves or wash hands before returning to make food orders.
22-45-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw fish, removed from original packaging, over cooked egg packages in standing reach in freezer by walk in cooler. Also sliced carrots stored under raw fish in broom of rice at sushi bar. Operator rearranged all items during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Food handler washed and rinsed off pan in prep sink on cook line with gloved hands then put pan on stack of pans on table on cook line and didn't change gloves or wash hands before returning to make food orders.
12A-09-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 2 thawed out packages of raw tuna still inside vacuum packaging sitting out on counter at sushi bar area.
01B-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. corn (46F - Cold Holding); boiled eggs (45F - Cold Holding) in over filled containers in top section of flip top reach in cooler on cook line, per operator lid has been open and closed for less then 1 hour.
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. pork (48F - Cooling, after 25 minutes 48F); chicken (48F - Cooling, after 25 minutes 48F) in covered continues in bottom of reach in cooler on cook line, covers removed after second temp, per manager both items where cut about an hour before first temp. **Corrective Action Taken**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Both hand wash sinks used to thaw raw fish and as a dump sink.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No soap or paper towels at any hand wash station in kitchen. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Clean pots stored on floor under prep table in middle of kitchen.
24-07-4
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. 2 thawed out packages of raw tuna still inside vacuum packaging sitting out on counter at sushi bar area.
06-09-1
Basic - No handwashing sign provided at a hand sink used by food employees. At hand wash station at sushi bar by register.
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. Packages of raw fish thawing in standing water in hand wash station at end of sushi bar area, fish moved. Bucket of frozen raw chicken thawing in standing water under triple sink in dish area, chicken placed under cold running water. **Corrected On-Site**
06-01-5
29
May 2, 2025
Routine - Food
1 critical violation. 7 major violations. 9 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over ready to eat sauce. Operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Crazy Friday roll with black fish egg and smoked salmon not properly identified on menu as raw. Operator started marking menus. **Corrective Action Taken** **Warning**
02B-01-5
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. Two new employees not informed of responsibility. Emailed operator document. **Corrective Action Taken**
11-26-1
Intermediate - No soap provided at handwash sink. No soap at handwashing sink in kitchen. Operator refilled. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with yellow liquid not labeled. Operator labeled sanitizer. **Corrected On-Site** **Repeat Violation**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cookline soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked in kitchen by boxes and equipment. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on cook line has pots and pans. Operator removed. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles and vents soiled in kitchen.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table. Operator removed. **Corrected On-Site**
40-06-5
Basic - Equipment in poor repair. Reach in cooler gasket on cook line gasket torn.
14-11-5
Basic - Food not stored at least 6 inches off of the floor. Soy sauce bulk container not stored 6 inches of the floor. Operator stored properly. **Corrected On-Site** **Repeat Violation**
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging on front of stove handle. Operator removed. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in shelves soiled. Side of equipment in kitchen soiled. **Repeat Violation**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Operator cutting mushroom without washing first.
08B-39-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in freezer bottom interior soiled. Operator started cleaning. **Corrective Action Taken**
22-16-4
Basic - Bowl or other container with no handle used to dispense food. No handle scoop used for rice. Operator removed. **Corrected On-Site** **Repeat Violation**
14-01-5
27
Nov 20, 2024
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
27
Dec 7, 2023
Routine - Food
No violations found.
100
Jul 26, 2023
Routine - Food
3 critical violations. 4 major violations. 8 minor violations.
View 15 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. At time of inspection chlorine dish machine at 0ppm. Operator reset dishmachine and primed sanitizer to 100ppm. **Corrected On-Site**
22-41-4
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. In the standup reach in freezer, raw frozen chicken in plastic bag stored over commercially packaged raw beef. Operator relocated the chicken to the bottom shelf. **Corrected On-Site**
08A-17-6
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. In the walk in cooler, one cracked raw shell egg in cardboard flat with intact shell eggs. Operator removed and discarded the cracked shell egg. **Corrected On-Site**
01B-14-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on the main cook line and portable cutting boards have accumulation of food residue staining.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink on the main cook line used to store ladle and cooking utensils. Hand wash sink at the server station used to store drink pitchers. Operator removed all items from the hand wash sinks. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No soap provided at handwash sink. No soap at either hand wash sink in the main kitchen area. Operator provided hand wash soap. **Corrected On-Site**
31B-03-4
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, marinated boiled eggs cooked Monday with no product date marking. Operator placed date marker on the container. **Corrected On-Site**
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used as a scoop in the rice hot holding unit on the prep table. Operator removed the bowl. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Accumulation of dust build up on ceiling vents and surrounding tiles over the main cook line. **Repeat Violation**
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on clean prep table closest to the walk in cooler. Operator relocated the employee beverage. **Corrected On-Site**
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 - Food stored on floor. Container of soy sauce stored on the floor in the prep area. Container of raw chicken stored on the floor in the walk in cooler. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Accumulation of grease on hood filters over the main cook line. Walk in cooler door gasket has mold like substance build up. Employee began to clean and sanitize the door gasket. **Corrective Action Taken** **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wiping cloths stored on the clean prep table closest to the walk in cooler. Operator relocated the wet wiping cloths. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Bulk tempura batter container with no product labeling. Operator labeled the bulk tempura batter container. **Corrected On-Site**
02D-01-5
29
Nov 22, 2022
Routine - Food
2 critical violations. 2 major violations. 11 minor violations.
View 15 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the main cook line flip top reach in cooler opposite the grill, raw chicken stored over container of cornstarch. Operator relocated the raw chicken to the correct storage shelf. In the two door reach in freezer, frozen squid stored over container of spring rolls. Operator rearranged the reach in freezer. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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. On the main cook line, garlic in oil and butter held on time both marking time mark labeling. Operator labeled both items with the correct time marking. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Employee hand wash sink on the main cook line had soup ladle in the hand wash sink and hand wash sink at the waitstation counter had drink pitcher in the sink. Operator relocated all items from the hand wash sinks. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At the hand wash sink behind the sushi bar counter, no paper towels available. Operator provided paper towels. **Corrected On-Site**
31B-02-4
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. Multiple containers of soy sauce and prepared sauces stored on the floor through kitchen and walk in cooler. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At the wait station soda dispenser, mold like substance build up on the underside of the dispenser behind the nozzles. **Repeat Violation**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. At the sushi bar reach in cooler, avocados not adequately washed with stickers still attached.
08B-39-4
Basic - Single-service articles improperly stored. At the sushi bar counter, single service rolls of paper towels stored on the floor. Operator relocated the towels to the correct storage location. **Corrected On-Site**
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On the prep table closest to the walk in cooler, wet wiping cloths stored on the clean prep table. Operator relocated the wet wiping cloths. **Corrected On-Site** **Repeat Violation**
21-12-4
Basic - Employee eating in a food preparation or other restricted area. At time of inspection, multiple plates of employee food and employee beverages at the server pass through window and sushi bar counter. Operator relocated the employee personal beverage and food. **Corrected On-Site**
12B-02-4
Basic - Bowl or other container with no handle used to dispense food. In the bulk container of rice and in the container of shrimp sauce, plastic portion cup used as a scoop. Operator removed the plastic containers. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vents over the main cook line have accumulation of dust. **Repeat Violation**
36-34-5
Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. On the main cook line, large metal pot with multiple utensils in the pot exposed to splash from prep sink and hand wash sink. Operator covered the pot with a metal lid. **Corrective Action Taken**
24-27-4
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 the top shelf on the main cook line over the flip top reach in cooler. Operator relocated the employee jacket. **Corrected On-Site**
40-06-5
35
Aug 5, 2022
Routine - Food
2 critical violations. 1 major violation. 10 minor violations.
View 13 violations
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 stored on shelf over fully cooked pork gyoza. In the standup reach in freezer, raw frozen shrimp stored over packages of edamame. In the walk in cooler, raw beef stored over whole unwashed lemons. Operator relocated all products to proper storage levels. **Corrected On-Site**
08A-05-6
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. On the end of the main cook line closest to the entrance to the sushi bar area, tempura batter held on time and stored on the shelf next to the fryers with no time marking. Operator states they put out the tempura and remove the tempura at the same time everyday at 12am and 4pm. Operator placed a time marking label on the wall next to the container of tempura. Time as public health control plan not correctly filled out. **Corrective Action Taken**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. On the prep table closest to the walk in cooler, multiple cutting boards with mold like substance spots on the edges of the cutting boards. Flip top reach in cooler on main cook line has build up of food debris in the door gaskets.
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Through kitchen, multiple single service portion cups used as scoops in rice, sauces and flour. Operator removed all plastic portion cups from the containers. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the main kitchen area, ceiling vents over the main cook line have accumulation of dust on the vents and surrounding ceiling tiles.
36-34-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. On the main cook line on the storage shelf over the hand wash sink and on the shelf to the side of the hand wash sink, clean metal bowls and pans stored with no protection or not inverted. Operator covered the pans on the lower shelf with plastic wrap and inverted the metal bowls. **Corrected On-Site**
24-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverages stored on the backside of the flip top reach in cooler on the main cook line over the clean prep table where carry out food is packaged. Operator relocated all 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 bowls stacked while wet.
24-08-4
Basic - Food stored on floor. In the walk in cooler, containers of soy sauce and raw beef stored on the floor. In the prep area by the three compartment sink, containers of soy sauce stored on the floor. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. On the main cook line, build up of grease on the hood filters over the grill area. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. Shared dumpster lid open and dumpster pad has accumulation of food debris. **Repeat Violation**
33-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Single service carry out containers stacked on top of the main cook line and removed from the plastic covering, not stored inverted. Operator inverted the single service carry out containers. **Corrected On-Site**
25-06-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On the main cook line and sushi bar area, wet wiping cloths stored on cutting boards. Operator relocated the wiping cloths to the proper storage location. Chlorine sanitizer solution bucket stored on the floor at 0ppm at time of inspection. Operator relocated the sanitizer solution to the proper storage area and proper chlorine level of 200ppm. **Corrected On-Site** **Repeat Violation**
21-12-4
41
Frequently Asked Questions
When was Matsukawa Sushi last inspected?
The most recent health inspection at Matsukawa Sushi on file is from Feb 19, 2026. The public record contains 11 inspections in total.
What is the most common violation at Matsukawa Sushi?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited five times, more than any other issue at Matsukawa Sushi.
How does Matsukawa Sushi compare to other restaurants in St. Augustine?
Matsukawa Sushi most recently scored 100 out of 100, which is higher than the St. Augustine average of 81.
Has Matsukawa Sushi's inspection record improved over time?
Yes. Recent inspections at Matsukawa Sushi have averaged around one violation per visit, down from roughly 13 earlier in the record.
What does a low risk rating mean?
A low risk rating at Matsukawa 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 Matsukawa Sushi inspected?
Based on the inspection history on file, Matsukawa Sushi is inspected around three times per year on average.
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