Kazu Sushi Burrito
6025 Butler Point Rd Ste 104, Jacksonville, FL 32256 · Permanent Food Service · License 2615321
What drove the grade
Nonfood-grade containers used for food storage - direct contact with food.
How the score was calculated
- Starting score100
- Violations at the Oct 29 routine inspection2 high priority (1 fixed on the spot, 1 repeat), 2 intermediate, 6 basic (1 repeat)-24
- Administrative complaint on Oct 29Counts in full until a follow-up finds the problems fixed-20
- Safety score56
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 visitOct 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Over stacked sushi roll 55°. Cooked chicken 59°. Cooked shrimp 54°. In make table. Rear kitchen. Moved by manager. Placed about 10:30am.
Fixed on the spotRepeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
"Sterilite" style/brand non food grade containers used for food storage. direct contact with food. walk in cooler.
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Frontline Hand Wash Sink blocked by large boxes in sink. Moved by manager. Rear Hand Wash Sink blocked by equipment. Moved by manager.
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. Some employee training expired.
Basic6
Code 08, Food protection and cross-contamination: Stored food not covered.
Uncovered prepped foods in walk in cooler. Cut vegetables.
Code 10, In-use utensils properly stored: In-use ice scoop stored on soiled surface between uses.
Ice scoop on dusty tray by ice machine.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old labels on exterior of cleaned pans : multiple.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Soiled interior of oven. (Oven not in use) .
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Soiled Counters and shelves at kitchen.
Buildup of food debris/soil residue on equipment door handles.
Soiled exterior of equipment including handles to coolers. Soiled oven handles. (Oven not in use) .
Repeat violation
Reporting only1
Code 46, Exits: Marked exit/path to marked exit blocked.
For reporting purposes only. Rear exit blocked by boxes. Moved by manager.
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.