Zukku San Sushi Bar and Grill
Last inspected: Mar 12, 2026
90
Score
Across the available record, Zukku San Sushi Bar and Grill has 12 inspections on file, the first dated 2022. Inspectors last stopped by on Mar 12, 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 more issues than earlier ones, averaging around six violations lately compared to roughly four violations before.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited five times.
The city-wide average for Lutz sits at 79, putting Zukku San Sushi Bar and Grill on the better side of that line. The full record sits in fairly typical territory for a working restaurant.
12
Inspections
0
Critical latest
1
Major latest
0
Minor latest
Inspection History
Mar 12, 2026
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained in kitchen and sushi bar **Warning** - From follow-up inspection 2026-03-12: **Time Extended**
22-02-4
90
Mar 9, 2026
Routine - Food
5 critical violations. 2 major violations. 3 minor violations.
View 10 violations
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Pork Broth prep date on 3/1/26 in walk in cooler. Stop sales issued **Corrected On-Site** **Warning**
02C-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. raw fish eggs (47F - Cold Holding); raw spicy turn (51F - Cold Holding); raw spicy salmon (48F - Cold Holding); snow cream meat (52F - Cold Holding) in right side reach in cooler on right side of sushi bar. massage (52F - Cold Holding) raw tuna 51F-Cold Holding) in reach in cooler on cook line **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish eggs (47F - Cold Holding); raw spicy turn (51F - Cold Holding); raw spicy salmon (48F - Cold Holding); snow cream meat (52F - Cold Holding) in right side reach in cooler on right side of sushi bar. massage (52F - Cold Holding) raw tuna 51F-Cold Holding) in reach in cooler on cook line See stop sale **Corrected On-Site** **Warning**
03A-02-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. High temperature dish machine rinse temperature 133F. Discussed with operator must set triple sink for prep sanitation of ware washing **Warning**
22-49-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon above cooked shrimp on cooling rack in walk in cooler. Operator removed the raw salmon to bottom shelf **Warning**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained in kitchen and sushi bar **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Sushi rice warmer blocked hand sink in sushi bar. Operator removed it **Corrected On-Site** **Warning**
31A-09-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed Chinese cabbage above cooked shrimp in walk in cooler, operator removed the cabbage to bottom shelf **Corrected On-Site** **Warning**
08B-17-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Employee no beard guard while engaging food preparation, manager Asher him to put it on **Warning**
13-04-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on prep table in cook line. Operator removed it **Corrected On-Site** **Warning**
12B-07-4
33
Sep 25, 2025
Complaint Full
2 critical violations. 3 major violations. 2 minor violations.
View 7 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. tofu (46F - Cold Holding); sea weed (48F -cooling-Holding); in wait station see stop sale
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (46F - Cold Holding); sea weed (48F -cooling-Holding); in wait station see stop sale shrimp tempura from last night (44F - Cold Holding); fried chicken (45F - Cold Holding) operator moved them to walk in freezer to cool **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on prep table
22-02-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - Nonfood-grade basting brush used in food. Paint brushes used for soy sauce. Operator Discarded **Corrected On-Site**
14-14-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans in walk in cooler
23-03-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Two cooks without beard guard when engaged food preparation , manager gave them to put them on **Corrected On-Site**
13-04-4
50
May 22, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Manager unable to provide proof of aquaculture for far raised salmon. Manager got letter from distributor **Corrected On-Site**
01D-08-5
Intermediate - Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required. Ph not filled in on any logs, and year of chart
03G-38-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Basic - Current Hotel and Restaurant license not displayed. Current copy expired 2-1-2025
50-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. At sushi station
31B-04-4
64
Jan 16, 2025
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fried cream dumplings 44 f reach in cooler by sushi window employee moved to walk in cooler.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat noodles walk in cooler
08A-05-6
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 0 ppm retested to 200 ppm **Corrected On-Site** **Repeat Violation**
22-43-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0 ppm retested to 200 ppm **Corrected On-Site**
21-08-4
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. Employee drinking in the kitchen
12B-12-5
58
Jun 13, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Temped at 143.2f **Warning** - From follow-up inspection 2024-06-13: Test 3x 128F, 144F, and 140F and used a heat strip did not turn black . Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. **Admin Complaint**
22-57-6
86
May 31, 2024
Routine - Food
3 critical violations. 5 major violations.
View 8 violations
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 **Warning**
03F-02-5
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested 0ppm. Manager manually made sanitizer and is calling for service **Corrective Action Taken** **Warning**
22-43-4
High Priority - Heat strip failed to turn black to indicate the sanitization temperature of 160 degrees Fahrenheit was achieved on the dish surface and/or high temperature holding thermometer did not reach 160F. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired. Temped at 143.2f **Warning**
22-57-6
Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Establishment acidified sushi rice. Haccp plan and process waiver received and currently being worked by state **Warning**
03G-42-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All safe staff cards expired for all employees **Warning**
53B-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. **Warning**
11-26-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Currently applied for HACCP Plan with state. Pending approval. Recommend using time as a public health control until plans are approved **Warning**
03G-50-1
Intermediate - pH meter used to test sushi rice not used according to manufacturer's instructions/no distilled water available. Observed operator test the rice directly. We found instructions and went over them to properly test the rice and calibrate it. Meter calibrated last week. **Warning**
03G-37-4
39
Jan 12, 2024
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher temperature sanitizer only reaching 113F. Operator reset hot water heater, corrected to 164F **Corrected On-Site**
22-49-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. No hot water, operator reset breaker to repair **Corrected On-Site**
27-16-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on storage rack and cooks line prep table. Operator removed **Corrected On-Site**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stacked on drying rack above three compartment sink not properly air dried
24-08-4
Basic - Food stored on floor. Soy sauce buckets on floor **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Operator removed **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Behind nozzles on soda fountain soiled
23-03-4
61
Apr 20, 2023
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Rice and food debris in hand sink at sushi bar **Warning** - From follow-up inspection 2023-04-20: **Time Extended**
31A-11-4
Intermediate - - From initial inspection : Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning** - From follow-up inspection 2023-04-20: **Time Extended**
16-62-1
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning** - From follow-up inspection 2023-04-20: **Time Extended**
16-23-4
Basic - - From initial inspection : Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning** - From follow-up inspection 2023-04-20: **Time Extended**
13-04-4
74
Apr 18, 2023
Routine - Food
4 critical violations. 6 major violations. 6 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. fried shrimp (113F - Hot Holding) on cook line, employee put back in fryer to be reheated **Warning**
03B-01-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Mushrooms on cook line **Warning**
01B-02-5
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher pushed garbage down into garbage can then touched clean dishes without washing hands **Warning**
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. rice (78F - Cold Holding) 39F, at sushi bar, sushi rice pulled out of walk in around 12:30, manager put product in walk in freezer to get down to temperature, cooked mushrooms (87F - Cold Holding) on cook line, see stop sale, Beef (50F - Cold Holding); Poultry (46F - Cold Holding); Spare ribs (46F - Cold Holding) top of reach in cooler, employee put ice bags on all product **Corrective Action Taken** **Warning**
03A-02-5
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. Provided operator with DBPR Form HR 5030-103 **Corrective Action Taken** **Warning**
11-26-1
Intermediate - Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required. **Warning**
03G-38-4
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. Provided operator with DBPR HR 5030-104 **Corrective Action Taken** **Warning**
11-27-4
Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. **Warning**
03G-42-1
Intermediate - Handwash sink used for purposes other than handwashing. Rice and food debris in hand sink at sushi bar **Warning**
31A-11-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. **Warning**
16-62-1
Basic - Food stored in a location that is exposed to splash/dust. Open container of rice next to hand sink at sushi bar **Warning**
08B-36-4
Basic - Food stored on floor. Container of rice on floor on cook line, container put on shelf **Corrected On-Site** **Warning**
08B-38-4
Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning**
16-23-4
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. Tuna thawed in walk in cooler still in the original package **Warning**
06-09-1
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
22
Dec 19, 2022
Routine - Food
2 critical violations. 5 minor violations.
View 7 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee touched phone with gloves. Did not change gloves before handling clean equipment. Discussed with manager.
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 68F rice for fried rice on cook line. Discussed keeping rice in cooler with manager or on time as a public health control. Manager moved to cooler. **Corrective Action Taken**
03A-02-5
Basic - Food stored on floor. Warmer of rice on floor on cook line. Manager moved off floor. **Corrected On-Site**
08B-38-4
Basic - Employee with no hair restraint while engaging in food preparation. One cook with no hair restraint. Employee put on hat. **Corrected On-Site**
13-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Backpack on top of bulk bin of food. Manager removed. **Corrected On-Site**
40-06-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to garlic. Manager removed. **Corrected On-Site**
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler gaskets soiled.
23-03-4
58
Jul 20, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. **Warning** - From follow-up inspection 2022-07-20: **Time Extended**
01D-02-4
90
Frequently Asked Questions
When was Zukku San Sushi Bar and Grill last inspected?
The most recent health inspection at Zukku San Sushi Bar and Grill on file is from Mar 12, 2026. The public record contains 12 inspections in total.
What is the most common violation at Zukku San Sushi Bar and Grill?
Across the inspection record, “time/temperature control for safety food cold held” has been cited five times, more than any other issue at Zukku San Sushi Bar and Grill.
How does Zukku San Sushi Bar and Grill compare to other restaurants in Lutz?
Zukku San Sushi Bar and Grill most recently scored 90 out of 100, which is higher than the Lutz average of 79.
Has Zukku San Sushi Bar and Grill's inspection record improved over time?
No. Recent inspections at Zukku San Sushi Bar and Grill have averaged around six violations per visit, up from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Zukku San Sushi Bar and Grill 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 Zukku San Sushi Bar and Grill inspected?
Based on the inspection history on file, Zukku San Sushi Bar and Grill is inspected around three times per year on average.
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