KAZU SUSHI BURRITO
FL 207
Saint Augustine, Florida, 32084
Sebastian Harbor Villas
Saint Johns County County
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 1/29/2025
High Priority
3
Intermediate
2
Basic
2
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Multiple buckets of soy sauce in walk in cooler. Multiple containers of soup base and ginger in walk in freezer. Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around nozzle of sodas machine in dining area. Around exterior of cooking equipment on cook line.
- 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line scratched head with bare hands then continued to handle clean utensils without washing hands between tasks. Employee on cook line picked up trash on ground with bare hands then continued to handle clean pan and utensils without washing hands first.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw lobster and raw fish, removed from original packaging, stored over boxes of krab sticks in walk in freezer. Also raw lobster and raw salmon stored over bag of carrots in walk in cooler, salmon and lobster moved. Also raw fish stored over edamame and krab sticks in reach in cooler at sushi bar, fish moved. **Corrective Action Taken** Repeat Violation Admin Complaint
- 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. For dynamite rolls, tempura batter, and katsu chicken on cook line, manager corrected during inspection. Corrected On-Site
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. beef (58F - Cooling, after 30 minutes 57F) in top section of reach in cooler on top of other containers, lid consisting left open, beef moved to bottom of reach in cooler. **Corrective Action Taken**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Raw white fish in sushi display cooler covered by the consumer advisory prepared yesterday per sushi chef.
Food safety inspection conducted on 1/29/2025 revealed 7 total violations (3 high priority, 2 intermediate, 2 basic).
Inspection on 5/20/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 5/20/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 5/6/2024
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employees drinks stored over stacks of to go containers in kitchen, manager corrected during inspection. Corrected On-Site Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Multiple boxes of raw seafood walk in freezer. Multiple boxes Mayo and cooking in back of prep area. Repeat Violation
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Multiple stacks of to go containers on make line and front counter.
- 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw fish stored in top section of reach in cooler on make line in kitchen over various sauces in bottom section of reach in cooler on make line in kitchen. Also cooked salmon, removed from original packaging, stored under raw smoked salmon in walk in freezer. Manager rearranged all items during inspection. Corrected On-Site Repeat Violation Admin Complaint
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. I Love Bacon Roll on all menus All menu items containing raw/undercooked animal products appear to be marked with a star, but there is not Star next to the consumer advisory at bottom of menu on all menus. Mura mura burrito/poke bowl on menu screen/board behind registers at front counter. Warning
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. One employee's certification missing date of and expiration of training.
Food safety inspection conducted on 5/6/2024 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).
Inspection on 8/1/2023
High Priority
3
Intermediate
3
Basic
11
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 24-14-4:Basic - Clean utensils stored between equipment and wall. At the prep station, clean knives stored between prep table and the wall. Operator relocated the knives. **Corrective Action Taken**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored on the end of the in use prep table in the back storage area. Repeat Violation
- 24-08-4: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
- 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. In the prep area, fly sticky tape hanging off shelf over prep tables. Operator relocated the fly tape. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. In the walk in cooler, multiple containers of food stored on the floor under the storage shelves. By the rear exterior door multiple jugs of fryer oil stored on the floor. Repeat Violation
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In the containers of cooked rice, scoop handle in contact with rice.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No employee hand wash signage at hand wash sink in the warewashing area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler door gasket has build up of mold like substance.
- 25-09-4:Basic - Single-service items for customer self-service not properly protected to prevent contamination. Single service forks stored on tables in the dining room not stored inverted to protect food contact portions of the forks.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on clean cutting board of reach in cooler opposite the wok station. Operator relocated the wet wiping cloth. Corrected On-Site Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Under the prep table, bulk containers of tempura flour and sugar with no product labeling. Operator labeled the bulk containers. Corrected On-Site Repeat Violation
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee use bare hands to plate ready to eat lettuce and barehands to add vegetables to the grill to combine with cooked shrimp.
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. In the walk in cooler, raw shrimp and salmon stored over unwashed produce. Operator relocated the raw shrimp and salmon. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the flip top reach in cooler on the main cook line, tempura shrimp (47F - Cold Holding) stored underneath cooling cooked chicken. Operator removed the chicken to the bottom of the reach in cooler and placed ice on the tempura shrimp to bring back to temperature range. At conclusion of inspection shrimp tempura in temperature range. Corrected On-Site
- 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. No bodily fluid clean up kit or written procedures available in establishment. Inspector provided written procedures. **Corrective Action Taken**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Yellow cutting board at the sushi bar counter has food residue staining build up.
- 02C-02-5: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, cooked noodles and salmon from the day before with no product date marking.
Food safety inspection conducted on 8/1/2023 revealed 17 total violations (3 high priority, 3 intermediate, 11 basic).