Kasai Sushi Bar & Kitchen
4401 NW 25 Pl Ste C, Gainesville, FL 32606 · Permanent Food Service · License 1103768
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Aug 6 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 1 intermediate (fixed on the spot), 7 basic-18
- Safety score82
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 6, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
beef (48°F - Cold Holding) item in reach in cooler on cooks line, item placed in walk in freezer Retemped at 41°F or below.
Fixed on the spot
Time/temperature control for safety food held using a 6-hour time control plan is at a temperature greater than 70°F.
See stop sale. Sushi rice at 90°F on the 6 hour time control, manager changed to 4 hour.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
-Togo bags used to store raw food in walk in freezer. -Raw chicken in Togo bags in walk in cooler.
Intermediate1
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
Missing at Handwash sink next to dish area, manager placed paper towels at sink.
Fixed on the spot
Basic7
Code 06, Food properly thawed: 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.
4 tuna packages.
Code 08, Food protection and cross-contamination: Food stored on floor.
Bag of beef on floor in walk in freezer, manager placed on shelf.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Walk-in cooler/freezer shelves with rust that has pitted the surface.
Rusted shelves in walk in cooler.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
On the counter across from fryer.
Fixed on the spot
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
-Hood filters soiled with grease. -The top of ice machine. -Top of tea machine.
Code 33, Garbage and refuse: Open dumpster lid.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Phone and cookies on back prep table, manager moved items.
Fixed on the spot
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
- Stop sale
- An order that the food can’t be sold or served.