Kawa Sushi
1475 Palm Coast Pkwy NW, Palm Coast, FL 32137 · Permanent Food Service · License 2800758
What drove the grade
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
How the score was calculated
- Starting score100
- Violations at the Aug 6 routine inspection1 high priority (fixed on the spot, 1 repeat), 10 basic (6 repeats); basic violations cost 12 at most-17
- Administrative complaint on Aug 6Counts in full until a follow-up finds the problems fixed-20
- Safety score63
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 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Observed no time mark on sushi rice. Operator recorded time on sheet of paper.
Fixed on the spotRepeat violationAdministrative complaint
Basic10
Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
Tongs hanging from oven handle in kitchen. Operator removed.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed plastic bowl with no handle used to scoop out of a bag of dry food. Operator removed.
Fixed on the spotRepeat violation
Cutting board has cut marks and is no longer cleanable.
Observed cutting board on main cookline has dark marks that's no longer cleanable.
Equipment in poor repair.
Observed multiple reach in cooler gaskets torn.
Repeat violation
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Observed walk in coolers soiled shelves rusted.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed microwave on main cookline soiled with food splash.
Repeat violation
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed ice machine deflector plate soiled with dark mold like substance.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed hood filter covers soiled with grease build up. Observed reach in coolers gaskets soiled with debris.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor soiled/has accumulation of debris.
Observed old food debris underneath and behind equipment.
Repeat violation
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.
Employee phone above flip top cooler on cookline.
Repeat violation
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.