Kazu Sushi Burrito
935 Durbin Pavilion Dr #104, St. Johns, FL 32259 · Permanent Food Service · License 6502344
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Nov 3 complaint inspection4 high priority (fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 5 basic (1 repeat)-25
- Administrative complaint on Nov 3Counts in full until a follow-up finds the problems fixed-20
- Safety score55
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Inspection history
1 inspection · 1 visitComplaint inspection
- First visitNov 3, 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 priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At cook line in top,section of reach-in cooler, cooked beef (61°F - Cold Holding). Beef sitting on top of pan of noodles above chill line. Operator moved beef to bottom section.
Fixed on the spot
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
At cook line in warmer unit at fry station, shrimp (112°F - Hot Holding). Operator stated item cooked 15 minutes prior. Operator turned thermostat up on unit.
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, metal containers with raw beef and raw shrimp stored touching pans of cooked chicken. At sushi bar in bottom section of reach-in cooler, raw tuna stored over cream cheese. Operator moved tuna.
Fixed on the spotRepeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
At prep area, bottle containing soap stored on prep table with employee cutting beef. Employee moved bottle.
Fixed on the spot
Intermediate2
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
At fry station, cutting board has black stains.
Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
At prep area, no paper towels at handwash sink. Operator supplied during inspection.
Fixed on the spot
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
In walk-in cooler, container of shrimp sauce stored on floor. In walk-in freezer, container with wontons stored on floor. In dry storage area, container of mayonnaise stored on floor. Operator moved shrimp sauce.
Fixed on the spotRepeat violation
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
At cook line, scoop in rice has handle touching product. At dry storage, scoop in potato starch has handle touching product. Operator moved both scoops
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
At dry storage area, 2 plastic togo containers used as scoops in tempura flour containers. Operator removed cups.
Cardboard used to line food-contact shelves.
In walk-in cooler and on dry storage shelves, cardboard lining shelves. Operator removed cardboard.
Fixed on the spot
Code 25, Single-service items: Reuse of single-service or single-use articles.
At cook line, plastic jug cut to use as scoop for rice. Operator removed cut jug. In prep area, cardboard box for togo containers reused for krispys.
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.
- 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.