Izakaya KO

1198 Beach Blvd Ste 9, Jacksonville Beach, FL 32250 · Permanent Food Service · License 2615992

Official report

out of 100

Grade F

Safety score 57 of 100

Latest visit: Aug 14, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed by the Aug 14 follow-up · 14 other violations

How the score was calculated

Starting score100
Violations at the Aug 5 complaint inspection
3 high priority (2 fixed by the Aug 14 follow-up, 1 fixed on the spot, 1 repeat), 3 intermediate (2 fixed on the spot, 1 repeat), 9 basic (4 repeats); basic violations cost 12 at most
-31
Administrative complaint on Aug 5, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score57

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 4 visits

Aug52026

Complaint inspection

15 violations found · Inspector came back 3 times

3rd follow-up visitAug 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website
2nd follow-up visitAug 12, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
1 violation still not corrected:
- 1 High priority
What was still cited
High priority1
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in reach in cooler on cook line steamed beans at 62°F, Fresh garlic at 68°F, cooked noodles at 59°F Cold Holding. Cooler has an ambient temperature of 80°F. Establishment placed item in reach in cooler from walk in cooler. Manager removed items and placed inside reach walk in cooler.
  Fixed on the spot
Official report, on the Florida DBPR website
1st follow-up visitAug 10, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
- 2 High priority
What was still cited
High priority2
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed precooked beans at 46°F Cold Holding, Cooked noodles 48°F Cold Holding), chicken dumpling 51°F Cold Holding. Employee removed and placed in stand alone cooler. Cooler ambient temperature at 62°F. Employee stated the cooler was scheduled today for repair.
  Administrative complaint
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
  Still the same at callback.
  More time given
Official report, on the Florida DBPR website
First visitAug 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
15 violations found:
- 3 High priority
- 3 Intermediate
- 9 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed in reach in cooler at entrance of cook line Pork and chicken dumpling (52°F-57°F - Cold Holding); Cooked noodles (52°F-57°F - Cold Holding); Fresh garlic (52°F-57°F - Cold Holding); Blue crab (52°F-57°F - Cold Holding). Cooler has an ambient temperature of 62°F. Manager will remove TCS foods from reach in cooler, place in different cooler.
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed in reach in cooler in sushi area raw tuna stored over ready to eat sauces. Manager removed and stored properly.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine not sanitizing properly.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed high temperature dish machine at 158°F. Establishment will Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
Intermediate3
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed establishment without quat test strips for 3 compartment sink.
  Repeat violation
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Observed employee hand sink without paper towels near ice machine. Employee provided paper towels.
  Fixed on the spot
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed spray bottle containing degreaser without label. Manager placed label on spray bottle.
  Fixed on the spot
Basic9
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed in walk in freezer boxes of fish stored on floor. Manager removed and stored properly. Observed large container of Rice vinegar stored on floor near dish machine.
  Fixed on the spotRepeat violation
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Observed rice scoops in standing water at 83°F. Manager removed and stored properly.
  Fixed on the spot
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.observed employee engaging in food preparation without hair restraint.
  Repeat violation
  Employee with no beard guard/restraint while engaging in food preparation.
  Observed employee engaging in food preparation without beard guard.
  Repeat violation
  Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
  Observed employee engaging in food preparation wearing a watch.
  Repeat violation
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  Observed reach in cooler in sushi area with a torn door gasket.
- Code 16, Dishwashing facilities and test kits: Accumulation of lime scale on the inside of the dishmachine.
  Observed interior of dish machine with lime buildup.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed grill filters soiled with grease buildup.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed light shining from outside at bottom of kitchen exit door.
Official report, on the Florida DBPR website

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.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.