DirtyFLRestaurant Inspection Data

ZUKKU SAN SUSHI BAR AND GRILL

Based on 8 health inspections, ZUKKU SAN SUSHI BAR AND GRILL in LUTZ has earned a 2.0/5 food safety rating. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 8 reports on file

25916 SIERRA CENTER BLVD

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 8 health inspection reports

All Inspection Reports

3/12/2026· 1mo ago

Visit ID: 13647621

Met Inspection Standards

1 int

  • 22-02-4: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**

3/9/2026· 1mo ago

Visit ID: 10919194

Follow-up Inspection Required

5 high, 2 int, 3 basic

  • 12B-07-4: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
  • 13-04-4: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
  • 08B-17-4: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
  • 22-49-4: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
  • 08A-05-6: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
  • 02C-01-5: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
  • 01B-02-5: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
  • 03A-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
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards stained in kitchen and sushi bar Warning
  • 31A-09-4: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

9/25/2025· 6mo ago

Visit ID: 13524879

Met Inspection Standards

2 high, 3 int, 2 basic

  • 13-04-4: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
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fans in walk in cooler
  • 01B-02-5: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
  • 03A-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**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained on prep table
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
  • 14-14-4:Intermediate - Nonfood-grade basting brush used in food. Paint brushes used for soy sauce. Operator Discarded Corrected On-Site

5/22/2025· 10mo ago

Visit ID: 10761193

Met Inspection Standards

1 high, 2 int, 2 basic

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Current copy expired 2-1-2025
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At sushi station
  • 01D-08-5: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
  • 03G-38-4: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
  • 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.

1/16/2025· 1y 3mo ago

Visit ID: 8733306

Met Inspection Standards

3 high, 2 basic

  • 12B-12-5: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
  • 21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Tested at 0 ppm retested to 200 ppm Corrected On-Site
  • 22-43-4: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
  • 08A-05-6: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
  • 03A-02-5: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.

6/13/2024· 1y 10mo ago

Visit ID: 8685134

Follow-up Inspection Required

1 high

  • 22-57-6: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

5/31/2024· 1y 10mo ago

Visit ID: 8590970

Follow-up Inspection Required

3 high, 5 int

  • 22-57-6: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
  • 22-43-4: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
  • 03F-02-5: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
  • 03G-42-1: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
  • 53B-01-5: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
  • 11-26-1: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
  • 03G-50-1: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-37-4: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

1/12/2024· 2y 3mo ago

Visit ID: 8354833

Met Inspection Standards

1 high, 1 int, 5 basic

  • 12B-07-4: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
  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Pans stacked on drying rack above three compartment sink not properly air dried
  • 08B-38-4:Basic - Food stored on floor. Soy sauce buckets on floor Repeat Violation
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Operator removed Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Behind nozzles on soda fountain soiled
  • 22-49-4: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
  • 27-16-4: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