WAKAME
104 Bartram Oaks Walk
Florida, 32259
Saint Johns County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 5/7/2025
High Priority
4
Intermediate
3
Basic
4
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-06-4: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
- 36-73-4: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
- 35B-08-4: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
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Between equipment on cook line.
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. 1 dented can of Coconut milk in back storage area.
- 12A-17-4: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.
- 08A-02-6: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
- 03A-02-5: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
- 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.
- 03D-15-4: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.
- 27-16-4: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
Food safety inspection conducted on 5/7/2025 revealed 11 total violations (4 high priority, 3 intermediate, 4 basic).
Inspection on 7/29/2024
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 7/29/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/29/2024
High Priority
3
Intermediate
0
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Lining multiple shelves throughout kitchen.
- 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. In server station in dining room.
- 36-36-4:Basic - Ceiling tile missing. Over food storage area by cook line.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under all equipment on cook line. Under triple sink at bar area. Under triple sink at server station in dining area.
- 41-07-4:High Priority - Container of medicine improperly stored. Bottle of hydrogen peroxide stored over various spices and seasoning over prep table on cook line.
- 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. Raw chicken stored over raw fish in reach in freezer in storage area by cook line, all items removed from original packaging. Also raw chicken, removed from original packaging, stored over boxes of cooked shrimp in reach in freezer in storage area by cook line. All items rearranged. Corrected On-Site Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish roe (70F - Cold Holding) sitting out on counter at sushi bar area, per operator roe has been sitting out for 1 hour, roe placed back in reach in cooler. **Corrective Action Taken** Repeat Violation Admin Complaint
Food safety inspection conducted on 7/29/2024 revealed 7 total violations (3 high priority, 0 intermediate, 4 basic).
Inspection on 5/22/2024
High Priority
6
Intermediate
3
Basic
2
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of all ice bins throughout establishment.
- 14-11-5: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
- 12A-10-4: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.
- 28-14-5: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.
- 35A-02-6: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.
- 08A-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
- 03A-02-5: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**
- 41-10-4: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
- 02B-01-5: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
- 31B-03-4:Intermediate - No soap provided at handwash sink. At hand wash station in back prep area.
- 53B-05-5: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
Food safety inspection conducted on 5/22/2024 revealed 11 total violations (6 high priority, 3 intermediate, 2 basic).
Inspection on 9/27/2023
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 9/27/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 9/11/2023
High Priority
3
Intermediate
4
Basic
11
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic portion cup used as a scoop in the bulk rice container. Repeat Violation
- 14-05-4:Basic - Cardboard used to line food-contact shelves. Cardboard lining shelves over the main cook line used to store clean utensils and containers of food. Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling vent over the three compartment sink has accumulation of dust. Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on prep table at the entrance to the sushi bar area. Repeat Violation
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food in reach in cooler and reach in freezer over food to be served to customers. 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 containers stacked while wet. Repeat Violation
- 36-63-4:Basic - Exhaust/ventilation hood system not designed to prevent grease or condensation from dripping onto food, clean equipment and utensils, and single-service items. Hood system on the main cook line with grease dripping.
- 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape hanging in kitchen area over the three compartment sink with food thawing/cooling and over the dry storage area.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Flip top reach in cooler on the main cook line has mold like substance build up in the door gaskets. Repeat Violation
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawing in the three compartment sink not under running water.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board behind the sushi bar counter. Repeat Violation
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In the stand up reach in freezer plastic container of raw beef over bags of cooked chicken and yakatobi. Operator relocated the raw beef. In the reach in freezer in the waitstation area, raw frozen fish in plastic wrap over container of ready to eat ice cream. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over washed and cut broccoli in the standup reach in cooler. Operator relocated the broccoli to a higher shelf. Corrected On-Site 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. Shrimp tempura on the prep table on the main cook line held on time as public health control placed on time at 11 with no time marking. Operator placed time marker on container. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the main cook line has build up of food residue staining. Repeat Violation
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Daily specials printed menu missing consumer advisory and identification of raw menu items. Operator states will reprint the specials menu tomorrow. **Corrective Action Taken** Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels available at hand wash sink behind the sushi bar counter. Operator provided paper towels. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Blue chemical spray bottle stored on the floor behind the bar area with no product labeling. Operator labeled the chemical spray bottle. Corrected On-Site Repeat Violation
Food safety inspection conducted on 9/11/2023 revealed 18 total violations (3 high priority, 4 intermediate, 11 basic).