Zukku San Sushi Bar and Grill
25916 Sierra Center Blvd, Lutz, FL 33559 · Permanent Food Service · License 6113761
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Jul 31 routine inspection3 high priority (2 fixed by the Aug 3 follow-up, 1 fixed on the spot, 2 repeats), 1 intermediate (1 repeat), 3 basic-20
- Administrative complaint on Jul 31, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 3, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
More time given
- First visitJul 31, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
7 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
cooked shrimp (55°F - dated 7/30; Cold Holding); cooked white rice (55°F - dated 7/30; Cold Holding); cooked eel( dated 7/28/) (48°F - Cold Holding); cooked noodles (date 7/28 (51°F - Cold Holding), ; in walk in cooler, operator stated only temperature was taken is raw salmon today. No other time, temperature control for safety food temperature in walk in cooler were taken. Walk in cooler ambulances is 48°F.
Repeat violation
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
cooked shrimp (55°F - dated 7/30; Cold Holding); cooked white rice (55°F - dated 7/30; Cold Holding); cooked eel( dated 7/28/) (48°F - Cold Holding); cooked noodles (date 7/28; 51°F - Cold Holding), ; in walk in cooler, operator stated only temperature was taken is raw salmon today. No other time, temperature control for safety food temperature in walk in cooler were taken.
Repeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Spray cleaner bottles on shred with cooking oil together in kitchen , operator removed the spray bottle
Fixed on the spot
Intermediate1
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Cutting board stained in kitchen
Repeat violation
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Cooking oil on floor in kitchen , operator moved to shelf
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Multiple employees drinks on prep table in kitchen , operator removed them
Fixed on the spot
Code 42, Premises and cleaning equipment: Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles.
Tools on shelf with clean dish together in kitchen , operator removed them
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Stop sale
- An order that the food can’t be sold or served.