DirtyFLRestaurant Inspection Data

KAZU'S SUSHI

With 6 inspections documented, KAZU'S SUSHI maintains a 2.4/5 food safety rating in NEW PORT RICHEY. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 6 reports on file

5706 MAIN ST

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 6 health inspection reports

All Inspection Reports

3/3/2026· 1mo ago

Visit ID: 13639898

Met Inspection Standards

1 int, 1 basic

  • 09-07-5: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**
  • 12A-03-4: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**

2/25/2026· 1mo ago

Visit ID: 10900459

Follow-up Inspection Required

5 high, 2 int, 3 basic

  • 09-07-5: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 did not use two control measures, Only washed hands. AOP form shows nail brush for second step .
  • 08B-38-4:Basic - Food stored on floor. In walk in cooler - pan of soup, bucket of sauce on floor
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. We towels on sushi cutting boards, operator moved to bucket Corrected On-Site
  • 12A-17-4: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-20-4:High Priority - Employee washed hands with no soap.employee rinsed hands in prep sink, no soap
  • 08A-17-6: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. 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
  • 03A-02-5: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.
  • 41-27-4: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
  • 12A-03-4: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.
  • 31A-09-4: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

6/17/2025· 10mo ago

Visit ID: 10778791

Met Inspection Standards

3 high, 1 basic

  • 06-09-1: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 original packaging states on packaging to remove before thawing
  • 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. Chlorine sanitizer 0ppm at dish machine, employee primed machine, now at 100ppm Corrected On-Site
  • 09-05-5:High Priority - Employee not following establishment's approved Alternative Operating Procedure for bare hand contact with ready-to-eat food. Sushi chef not using nail brush or hand sanitizer, discussed the proper hand washing procedure with sushi chef for AOP
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.

2/12/2025· 1y 2mo ago

Visit ID: 8719948

Met Inspection Standards

1 high, 1 basic

  • 21-05-5:Basic - Cloth used as a food-contact surface. Linen towel on top of sushi rice at sushi bar, towel removed Corrected On-Site
  • 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 and the time removed from temperature control cannot be determined. No time mark on sushi rice at sushi bar, operator was able to determine the time rice was put at sushi bar and properly time marked Corrected On-Site

6/5/2024· 1y 10mo ago

Visit ID: 8503757

Met Inspection Standards

2 int

  • 12A-03-4: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
  • 27-16-5: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

9/19/2023· 2y 7mo ago

Visit ID: 8341825

Met Inspection Standards

3 high, 3 int, 2 basic

  • 09-07-5: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
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cutting board in sushi bar
  • 14-86-1: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
  • 01D-01-5: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
  • 03B-01-6: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
  • 11-27-4: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. Repeat Violation
  • 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. Repeat Violation
  • 03F-10-5: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