Matsukawa Sushi

74 Capulet Dr Unit 205, St Augustine, FL 32092 · Permanent Food Service · License 6502243

Official report

out of 100

Grade F

Safety score 45 of 100

Latest visit: Jul 24, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · fixed by the Jul 24 follow-up · 18 other violations

How the score was calculated

Starting score100
Violations at the Jul 23 routine inspection
6 high priority (3 fixed by the Jul 24 follow-up, 3 fixed on the spot, 2 repeats), 4 intermediate (2 fixed on the spot, 1 repeat), 9 basic (1 repeat)
-43
Administrative complaint on Jul 23, since fixed
Reduced from 20 because a follow-up found the problems fixed
-12
Safety score45

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

Inspection history

1 inspection · 2 visits

Jul232026

Routine inspection

19 violations found · Inspector came back once

Follow-up visitJul 24, 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:
- 1 Intermediate
What was still cited
Intermediate1
- Code 52, Misrepresentation or misbranding: When operator asked to identify product used for specific item advertised on menu/menu board, operator indicated an imitation product or different product was used.
  No change
  More time given
Official report, on the Florida DBPR website
First visitJul 23, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
19 violations found:
- 6 High priority
- 4 Intermediate
- 9 Basic
What the inspector cited
High priority6
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  At sushi bar, 2 packs of ground tuna in sealed reduced oxygen packaging completely thawed. Packages state to keep frozen, remove from packaging before thawing.
  Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed.
  Operator not able to provide letter for farm raised salmon. Operator had supplier send proper documentation.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  At cook line in left reach-in cooler, edamame (44°F - Cold Holding); shrimp (45°F - Cold Holding); chicken (46°F - Cold Holding); cooked egg (45°F - Cold Holding). Lid open for lunch business.
  Repeat violationAdministrative complaint
  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.
  At cook line, cooked shrimp missing time. Operator placed time on container.
  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 pork stored on container of sauce and pan of raw chicken stored over tray of beef. At sushi bar in reach-in cooler, raw tuna stored over krab sticks. Operator moved items to proper storage levels.
  Fixed on the spotRepeat violationAdministrative complaint
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  At cook line and sushi bar, non food grade paper towels used to line containers of multiple items.
Intermediate4
- Code 27, Water source: Water with a temperature of least 85°F not provided/shut off at employee handwash sink.
  At cook line, hot water handle stuck closed from build up of lime scale.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  At cook line handwash sink, scrub pad in sink. At sushi bar, scrub pad and plastic togo cup in sink. Operator removed all items.
  Fixed on the spotRepeat violation
  No paper towels or mechanical hand drying device provided at handwash sink.
  At cook line, handwash sink missing paper towels and soap. At wait station, handwash sink missing soap. Operator supplied all items.
  Fixed on the spot
- Code 52, Misrepresentation or misbranding: When operator asked to identify product used for specific item advertised on menu/menu board, operator indicated an imitation product or different product was used.
  On in house menu and togo menu, white tuna carpaccio listed on appetizer from sushi bar section, white tuna roll listed on roll & hand roll section and white tuna listed as ingredient on song of the sea on special roll section. All items use escolar and it's not notated on menus.
  Administrative complaint
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  At cook line, container of vinegar not labeled. Operator labeled container.
  Fixed on the spot
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
  At cook line, package of spring rolls thawing on counter. Operator moved to reach-in cooler.
  Fixed on the spot
  Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
  At sushi bar, 2 packs of ground tuna in sealed reduced oxygen packaging completely thawed. Packages state to keep frozen, remove from packaging before thawing.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  In kitchen area, container of oil stored on floor. Operator moved to shelf.
  Fixed on the spot
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  At cook line, 2 tongs on oven handle. Also, in bulk vinegar container, plastic cup used as scoop. Operator moved tongs , removed cup.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
  At cook line, front interior of microwave has rust that has pitted surface.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  At cook line, wet towel on top of reach-in cooler. Operator moved towel to sanitizer bucket.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  At cook line, sides of equipment have build up of grease and food debris. At cook line, build up,of food debris on gas burner unit.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floors, walls and/or ceilings soiled/has accumulation of debris.
  In kitchen, ceiling vents have build up of mold-like substance. At cook line, floors and wall behind/under have build up.
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.
Stop sale: An order that the food can’t be sold or served.