KAZU JAPANESE RESTAURANT
2137 SE FEDERAL HWY, STUART 34994
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 4/26/2024
High Priority
4
Intermediate
1
Basic
1
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher (Chlorine 0ppm) Operator set up triple sink, chlorine sanitizer 50ppm **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw fish over hot sauce, raw fish eggs over cucumber reach in cooler sushi bar. Operator stored properly. Corrected On-Site
- 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. Observed Raw Chicken not in commercial packaging over raw steak at stainless reach in freezer. Operator stored properly. 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. Sushi bar: sushi rice (88F - Hot Holding); cook line: tempura shrimp (130F - Hot Holding) Per operator, both products out of temperature for approximately 30 minutes. Operator decided to use time control. Time control procedure sent to operator. Operator placed time marks for both products. **Corrective Action Taken**
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. dump sink at sushi bar with hose attached.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For quat sanitizer at triple sink. Repeat Violation
Food safety inspection conducted on 4/26/2024 revealed 6 total violations (4 high priority, 1 intermediate, 1 basic).
Inspection on 1/4/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On make table cook line - From follow-up inspection 2024-01-04: Same. **Time Extended**
- 14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Make table cooler - From follow-up inspection 2024-01-04: Same. **Time Extended**
Food safety inspection conducted on 1/4/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 11/1/2023
High Priority
2
Intermediate
8
Basic
8
Total
18
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Used to scoop tempura batter Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On make table cook line
- 08B-38-4:Basic - Food stored on floor. Boxed oil and bagged rice Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. On oven door Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink in warewashing area and hand sink next to wait station
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Interior doors of make table cooler on cook line.
- 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Make table cooler
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar, tempura batter,
- 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Rice scoop in room temperature water. Operator discarded water. Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Paper towels in contact with scallions 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. Provided operator with form Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in warewashing blocked by trash can
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu items not identified as raw/ undercooked Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hand sink in warewashing area
- 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. Provided operator with forms **Corrective Action Taken** Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. At hand sink in warewashing area
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 11/1/2023 revealed 18 total violations (2 high priority, 8 intermediate, 8 basic).