Wakame
Last inspected: Dec 5, 2025
41
Score
Across the available record, Wakame has eight inspections on file, the first dated 2022. The most recent report on file is from Dec 5, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent visits have produced comparable findings, with counts hovering near eight violations per visit.
The pattern that stands out is “accumulation of dead or trapped birds”, which has been cited four times.
By comparison, the average St. Johns facility scores 69, putting Wakame on the weaker side. There are enough flags in the record to merit a second thought.
8
Inspections
4
Critical latest
0
Major latest
6
Minor latest
Inspection History
Dec 5, 2025
Routine - Food
4 critical violations. 6 minor violations.
View 10 violations
High Priority - Live, small flying insects found 2 live flying insects came out of microwave when opened at end of cook line near entrance to front counter. Approximately 2 live flying insects around sushi bar area.
35A-02-7
High Priority - Presence of insects, rodents, or other pests. 2 insects, what appeared to be baby spiders, came out of soda gun holster at bar when soda gun was removed. Operator killed 1 of the insects. **Corrective Action Taken**
35A-09-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over various sauce bottles in reach in cooler under sushi bar, salmon moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (58F - Cold Holding) sitting out on counter in server area for soup with a little bit of ice in container, per operator they leave tofu out for lunch/diner rush and discarded whatever is left after 3 hours, but try to keep ice in container, operator placed item on time control for safety. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 40 dead flying insects on sticky tape traps in ware washing and storage areas. All fly tape discarded. **Corrected On-Site** **Repeat Violation**
35A-06-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Operator wearing bracelets while preparing sushi at sushi bar.
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. 2 food handlers on cook line making food orders without any hair restraint.
13-03-4
Basic - Floor soiled/has accumulation of debris. Build up of food debris and mold like substance under triple sink at bar and triple sink in wait station by bathrooms. **Repeat Violation**
36-73-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape over clean dishes above triple sink, tape removed. **Corrected On-Site** **Repeat Violation**
35B-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen raw shrimp in prep sink on make line, shrimp moved to reach in cooler. **Corrected On-Site**
06-01-5
41
May 7, 2025
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bags of raw fish, removed from original packaging with and over packages of springs rolls in reach in freezer chest in prep area. Raw fish, removed from original packaging, stored over bags of cooked takoyaki in reach in freezer by ware washing area. Also raw chicken stored over raw shrimp in reach in cooler in storage area next to cook line. Also raw shrimp stored over cooked chicken in reach in cooler in storage area by cook line. Operator rearranged all items during inspection. **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish roe (66F - Cold Holding) sitting out on counter at sushi bar, per operator roe has been out for less then 30 minutes roe placed in reach in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Dented/rusted cans present. See stop sale. 1 dented can of Coconut milk in back storage area.
01B-01-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Operator washed hands at bar area for less than 5 seconds after handling monies from customers.
12A-17-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cream cheese (45F - Cooling, after 30 minutes 45F) in standing reach in cooler in storage area by cook line, wrapped in multiple layers of plastic wrap, per operator cram cheese was cut several hours prior.
03D-15-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At wait station in dining room 76F At sushi bar area 77F
27-16-4
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
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 30 dead flying insects on sticky tape in back prep storage areas, tape discarded. **Corrected On-Site**
35A-06-4
Basic - Floor soiled/has accumulation of debris. Under all equipment on cook line, prep area, at wait station in dining area, and sushi bar. **Repeat Violation**
36-73-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over bags of flour in back storage area. Over clean buckets in ware washing area. All tape removed. **Corrected On-Site**
35B-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Between equipment on cook line.
23-03-4
33
Jul 29, 2024
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
52
May 22, 2024
Complaint Full
6 critical violations. 3 major violations. 2 minor violations.
View 11 violations
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line touched face with gloved hand then continued to make food and touch clean equipment without washing hands.
12A-10-4
High Priority - Evidence of mop/cleaning wastewater dumped onto ground. Per manager they do not use mop sink because it is hard to clean so they dump their mop water outside.
28-14-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live flying insect around mop sink in back of kitchen. 1 live flying insect around sushi bar area. 1 live flying insect in server area by bathrooms. 2 live flying insects in men's and women's bathroom.
35A-02-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Multiple bags of raw seafood, removed from original packaging stored over ice cream and spring rolls in reach in freezer next to dish machine. Also raw pork over miso paste in reach in cooler at end of cook line. Also raw chicken stored over raw beef in reach in freezer at end of cook line, both items removed from original packaging. **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. melted butter (76F - Cold Holding) sitting out over woks on cook line, per manager they keep the butter out for several hours and discarded it afterwards, butter placed on time control. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Bottles of febreze and sanitizer stored with napkins in cabinet in dining room near ware washing area, bottles removed. **Corrected On-Site**
41-10-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Grazy Roll JB Roll Lobster Roll Rock n Roll Dancing Eel Roll Shrimp Tempura Roll Spider Roll Tuna ceviche Angry Shrimp Beef Tataki Escolar Roll **Repeat Violation** **Warning**
02B-01-5
Intermediate - No soap provided at handwash sink. At hand wash station in back prep area.
31B-03-4
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certifications expired **Warning**
53B-05-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of all ice bins throughout establishment.
22-20-5
Basic - Equipment in poor repair. Chlorine dish machine, not is use, reading 0ppm, sanitizer bucket empty, manager replaced and primed machine, retest at 100ppm. **Corrected On-Site**
14-11-5
27
Sep 27, 2023
Routine - Food
No violations found.
100
Sep 11, 2023
Routine - Food
2 critical violations. 3 major violations. 9 minor violations.
View 14 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
25
Jan 30, 2023
Routine - Food
2 critical violations. 4 major violations. 16 minor violations.
View 22 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On the main cook line p, on the shelf over the flat top grill, butter (94F - Hot Holding). Operator placed butter in a metal container and set on the flat top grill to reheat to the proper temperature. **Corrective Action Taken**
03B-01-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In the stand up reach in cooler at the end of the main cook line, raw beef stored on shelf over container of prepared sauce. Operator relocated the raw beef to the bottom shelf. In the stand up reach in freezer, wrapped raw frozen beef stored over package of edamame. In the sushi bar reach in freezer, frozen raw fish stored over container of spring rolls. **Corrective Action Taken**
08A-05-6
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. No employee reporting agreement of similar documentation. Inspector provided reporting agreement. **Corrective Action Taken**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. At the hand wash sink behind the sushi bar counter, blue chemical spray bottle with no product labeling. **Repeat Violation**
41-17-4
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. Inspector provided written procedures. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stand up reach in cooler at the end of the cook line has mold like substance build up on the door gaskets. **Repeat Violation**
22-02-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. On the main cook line, spatulas stored by prep sink in container of standing water at ambient air temperature. Operator relocated the spatulas to the warewashing area to be washed. **Corrective Action Taken**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system on the main cook line over the flat top grill has build up of dust and grease. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. On the shelf over the three compartment sink, clean metal containers with old labels still attached. **Repeat Violation**
16-46-4
Basic - Raw fruits/vegetables not washed prior to preparation. In the flip top reach in cooler on the main cook line, cut avocados with the stickers still attached.
08B-39-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on clean prep table opposite the fryers. Operator relocated the wet wiping cloth. **Corrected On-Site**
21-12-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee beverages on the clean prep table opposite the fryers. Operator relocated the employee beverages. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. In the warewashing hallway, fly sticky tape stored hanging with accumulation of dead flies in the trap. **Repeat Violation**
35A-06-4
Basic - Bowl or other container with no handle used to dispense food. Plastic portion cups used as scoops in the bulk sugar and flour containers. **Repeat Violation**
14-01-5
Basic - Cardboard used to line food-contact shelves. Cardboard lining shelves in the stand up reach in cooler. **Repeat Violation**
14-05-4
Basic - Cardboard used to line nonfood-contact shelves. Cardboard lining the shelves of the dry storage shelf at the entrance to the sushi bar area.
14-45-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent over the prep area has accumulation of dust around the air vent.
36-34-5
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. In the sushi bar reach in cooler, vacuum packaged and thawed package of tuna.
06-09-1
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored in standup reach in cooler over sauce prepared for customers. Operator relocated the personal food. **Corrected On-Site** **Repeat Violation**
08B-49-4
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 bulk bag of rice in the dry storage area. Operator relocated the employee jacket. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the shelf over the three compartment sink, clean containers stacked while wet. **Repeat Violation**
24-08-4
Basic - Equipment in poor repair. Stand up reach in cooler in the storage area of the main kitchen line has a torn cooler door gasket. **Repeat Violation**
14-11-5
22
Aug 31, 2022
Routine - Food
4 critical violations. 5 major violations. 15 minor violations.
View 24 violations
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. At time of inspection observed two flies behind the front bar counter by the soda dispenser gun.
35A-02-6
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. In the reach in freezer at the entrance to the main cook line from the front service counter, container of commercially packaged raw chicken stored over plastic wrapped container of raw fish.
08A-17-6
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 prep table next to the fryers, tempura batter and shrimp tempura held on time as a public health control with no product time marking. Operator placed a time mark on the wall for the products. **Corrected On-Site**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. On the metal storage shelf at the end of the three compartment sink, chemical spray bottle stored hanging on shelf with nozzle aiming towards clean utensils. Operator relocated the chemical spray bottle to the correct storage location. **Corrected On-Site**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Clean cutting boards stored next to the three compartment sink have mold like substance spots on the sides of the cutting boards. Employee began to clean and sanitize the cutting boards. **Corrective Action Taken**
22-02-4
Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Establishment has quaternary test kit at time of inspection and operator unable to locate chlorine test kit.
16-32-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At time of inspection, no paper towels available at the hand wash sink in the middle of the cook line between the reach in cooler and prep table. Employee provided paper towels for the hand wash sink. **Corrected On-Site** **Repeat Violation**
31B-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 standup reach in cooler at the entrance to the main cook line from the front service counter, containers of soup stored in the cooler made Monday with no date marking. **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. On the storage shelf next to the three compartment sink, chemical spray bottle with yellow top stored with no product label. Employee labeled the chemical spray bottle. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. At the entrance to the warewashing area from the dining room, build up of dead flies caught in a sticky fly trap over the dirty dishes side of the dishmachine.
35A-06-4
Basic - Bowl or other container with no handle used to dispense food. In the bulk containers of sugar and salt in the dry storage hallway, plastic portion cups used as a scoop. Operator removed the plastic portion cups from the bulk containers. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. In the waitstation area, two carbon dioxide tanks stored without being secured. **Repeat Violation**
51-11-4
Basic - Cardboard used to line food-contact shelves. In the standup reach in freezer at the end of the warewashing line, cardboard used to line the top shelf of the freezer. **Repeat Violation**
14-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on the clean prep table at the end of the main cook line where food is plated to be served to customers. Operator relocated the employee beverage to the proper storage location. **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 stand up reach in cooler at the entrance to the main cook line from the front service counter, employee personal food in a zip lock bag stored over containers of raw chicken. Operator relocated the personal food to the proper storage location. **Corrected On-Site** **Repeat Violation**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At time of inspection, employee personal cell phone stored on the top portion of the flip top reach in cooler on the main cook line opposite the wok station. Operator relocated the employee personal phone. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the three compartment sink, clean containers stacked while wet, operator instructed employee to rewash the containers and properly air dry them. **Corrective Action Taken**
24-08-4
Basic - Equipment in poor repair. Flip top reach in cooler on the main cook line opposite the flat top grill has a torn cooler door gasket.
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. On the main cook line opposite the wok station, knife stored in the crack between the flip top reach in cooler and the prep table used to plate food. Operator removed the knife to the proper storage location. **Corrected On-Site**
10-17-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. In the wait station area, on the underside of the soda dispenser, mold like substance around the top of the Coca-Cola nozzle. **Repeat Violation**
23-03-4
Basic - Old labels stuck to food containers after cleaning. On the storage shelf over the three compartment sink, clean containers stacked with old date marking labels still attached.
16-46-4
Basic - Time/temperature control for safety food thawed in an improper manner. At time of inspection frozen raw chicken thawing at ambient air temperature on the prep table closest to the three compartment sink.
06-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. At time of inspection the wiping cloth solution for cleaning dining room tables stored opposite the dishmachine at 0ppm chlorine. **Repeat Violation**
21-07-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of the bulk ice bin in the waitstation has mold like substance spots on the corners of the deflector plate where it meets the interior wall. **Repeat Violation**
22-20-5
16
Frequently Asked Questions
When was Wakame last inspected?
The most recent health inspection at Wakame on file is from Dec 5, 2025. The public record contains eight inspections in total.
What is the most common violation at Wakame?
Across the inspection record, “accumulation of dead or trapped birds” has been cited four times, more than any other issue at Wakame.
How does Wakame compare to other restaurants in St. Johns?
Wakame most recently scored 41 out of 100, which is lower than the St. Johns average of 69.
Has Wakame's inspection record improved over time?
Results have been roughly steady. Inspections at Wakame have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Wakame 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 Wakame inspected?
Based on the inspection history on file, Wakame is inspected around two times per year on average.
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