Kazu Japanese Restaurant
9965 San Jose Blvd, Jacksonville, FL 32257 · Permanent Food Service · License 2611955
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 18 routine inspection6 high priority (1 fixed by the Aug 20 follow-up, 5 fixed on the spot), 6 intermediate (1 fixed on the spot), 8 basic (2 repeats)-45
- Administrative complaint on Aug 18, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score43
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitAug 20, 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 - 1st follow-up visitAug 19, 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:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Make line reach in cooler beef, curry, tofu at 47-50°F. Person in charge moved from walk in cooler 3 hours ago. Removed all time/temperature control for safety items to walk in cooler. Front sushi reach in cooler eel, fish 39-40°F Walk in cooler beef, rice 39-40°F.
Fixed on the spot
- First visitAug 18, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
20 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
In make line reach in cooler tofu, chicken, noodles, noodles at 45-50°F. Shrimp sauce in squeeze bottle in pan with little ice contains milk at 55°F. Recommend holding on time. In walk in cooler beef, fish, cut lettuce, beef 46°F. In front sushi reach in cooler cut cabbage, eel at 46°F. Person in charge began turning units down, keeping lids closed, icing items down.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In walk in cooler raw shrimp wrapped in plastic wrapped stored on lid of ready to eat sauce, raw beef stored over case of vegetables. Tuna wrapped and package of krab thawing in bowl together in walk in cooler. At sushi line raw fish stored over sauces. Person in charge began rearranging.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands.
Observed employee handle dirty dishes, then return to makeline and begin preparing vegetables without hand wash. Inspector intervened.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Observed non food grade paper towels lining containers of scallions, fish wrapped in paper towels. Also, observed wasabi in direct contact with to go bag in walk in cooler.
Code 22, Food-contact surfaces clean and sanitized: Food-contact surfaces not sanitized after cleaning, before use.
Do not use equipment/utensils not properly sanitized. Observed employee rinse out soiled bowl at dishpit, then return to clean dishware storage without sanitizing. Person in charge pulled to sanitize.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Air fresheners stored over single service items in kitchen. Person in charge removed.
Fixed on the spot
Intermediate6
Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
On specials printed menu several raw items not identified. On main menu Spicy Kani salad, Dancing eel roll , Spider roll, and seared tuna missing disclosure. On special blackboard menu raw items not identified. Person in charge began changing.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
Milk opened more than 24 hours to in walk in cooler per person in charge with no date mark.
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Establishment holds krab and tobiko on time at sushi line, not indicated on time paperwork. Person in charge added during inspection.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting boards at sushi line, soda nozzles at server area with debris accumulation.
Code 52, Misrepresentation or misbranding: Establishment advertised crab on menu/menu board but served imitation crab.
Two menu items Spicy Kimchee Soup and Butterfly Roll on regular printed menu list crab as ingredient. Person in charge states is imitation crab. All other menu items indicate krab correctly.
Administrative complaint
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Multiple employees with training expired 2022.
Basic8
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed buckets of food, sauces stored on floor in walk in cooler.
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Knives stored between prep table and reach in cooler.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Cardboard visibly soiled lining shelves in kitchen and walk in cooler.
Equipment in poor repair.
Gaskets torn on make line and sushi reach in cooler, may be effecting ability to hold temperature.
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Observed wet towel stored under sushi cutting board.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Gaskets soiled with mold like substance at sushi bar. Dish racks with heavy debris accumulation. Side of fryers with grease accumulated.
Repeat violation
Code 29, Plumbing and backflow prevention: Drain cover(s) missing.
Drain cover missing outside back door pipe and mop sink outside back door.
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Heavy grease accumulated on floor at cookline.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.