KAZU SUSHI BURRITO

Name: KAZU SUSHI BURRITO
Address: 935 DURBIN PAVILION DR #104, ST. JOHNS, FL, 32259, US
Rating: 71.7

935 DURBIN PAVILION DR #104, ST. JOHNS, FL 32259

License #6502344

🍱 Japanese/Sushi ℹ️

71.7 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

June 16, 2026 · 9 findings · 2 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

KAZU SUSHI BURRITO in ST. JOHNS currently holds an InspectFL Health Score of 71.7 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on June 16, 2026. Across those visits, inspectors documented 41 total violations — 10 critical, 8 major, 23 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

May 20, 2024

The latest inspection on June 16, 2026 shows 9 observation rows: 2 critical, 0 major, and 7 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

83%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

KAZU SUSHI BURRITO has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Met Inspection Standards
[32-02-4] Bathroom door left open other than during cleaning or maintenance. Employee restroom door. Manager closed door.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on shelf above prep table. Manager moved drink.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cigarettes stored near dry storage food items, manager moved bin with cigarettes.
[08B-38-4] Food stored on floor. Several containers of food stored on floor in walk in freezer.
[10-08-5] Ice scoop handle in contact with ice. Ice scoop handle touching in ice stored in a cooler for drinks.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored between wall and prep table. Across from walk in cooler where salmon was cooling.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon stored in standing water 77F
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw breaded Chicken stored over yum yum sauce in walk in cooler. Manager properly stored food items.
[03F-02-5] 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. Expired time marking on sushi rice, per manager they made more rice from this morning the employee forgot to change time marking.

Disposition: Warning Issued
[06-09-1] 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. Multiple bags of raw tuna still inside vacuum packaging partially thawed out in walk in cooler.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks stored with to go containers on make line in kitchen. Employee drinks stored with napkins at front counter. All drinks moved.
[13-03-4] Employee with no hair restraint while engaging in food preparation. 1 employee on cook line making food.
[08B-38-4] Food stored on floor. Container of ginger at sushi bar area. Multiple containers of soy sauce and other boxes of various animal produces stored underneath racks in walk in cooler.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Stacks of to go containers at sushi bar area and make line in kitchen.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Employee touched raw breaded chicken and put chicken in fryer then handled cooked dumplings with bare hands and placed dumplings in fryer without washing hands between tasks.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored over raw fish, both removed from original packaging, in walk in freezer. Also raw fish stored over various sauce bottles in reach in cooler at sushi bar, manager began to rearrange items. Also raw salmon stored over cooked chicken and other ready to eat food in flip top reach in cooler on make line, salmon moved. Also multiple containers of raw fish stored over prepared veggies, tempura batter, and cooked animal produces in walk in cooler.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cut lettuce (67F - Cold Holding) sitting on top of other containers in flip top reach in cooler on make line in top section of cooler, per manager it is used for garnish and used up with several hours, lettuce placed on time control. dumplings (52F - Cold Holding) in over filled container in top section of flip top reach in cooler on make line, per manager lid has been consistently open for less then 1 hour.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cut cabbage (46F - Cooling, after 30 minutes 46F) in walk in cooler in large metal bowl, per manager cabbage was cut about 1 hour prior, then cabbage put in covered plastic container under other containers in walk in cooler when second temp was taken, container moved and lid removed. chicken (46F - Cooling, after 40 minutes 46F) in large deep bowl in reach in cooler on make line, per manager chicken was made less then 2 hours prior.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Weng Chen, expired in Sept 2025

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. Container used to dispense food in bulk breading in storage area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in service window over to go containers on make line.
[08B-36-4] Food stored in a location that is exposed to splash/dust. Multiple boxes of produce stored under vent inside walk in cooler that is dripping condensation.
[08B-38-4] Food stored on floor. Multiple buckets of soy sauce in walk in cooler. Multiple buckets of mayonnaise in back store area. Multiple boxes of fish and krab sticks in walk in freezer.
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In container of flour in storage area.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers over display case at sushi bar.
[08A-13-5] Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw fish in top section of reach in cooler at sushi bar with peppers and sauces stored underneath raw fish. Raw shrimp and raw beef stored in top section of reach in cooler on make line with cooked pork and sauces stored in bottom section of reach in cooler under raw shrimp and raw beef. Also raw beef stored over bag of carrots in walk in cooler. Also raw chicken and raw fish, removed from original packaging, stored over bags of edamame in walk in freezer. Employees began to rearrange all items during inspection.
[53A-03-7] Food manager certification expired. A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/ Yi Chen, ServeSafe, expired 1/31/2025
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at hand wash station in prep area by triple sink.

Disposition: Warning Issued
[08B-38-4] Food stored on floor. Multiple buckets of soy sauce in walk in cooler. Multiple containers of soup base and ginger in walk in freezer.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Around nozzle of sodas machine in dining area. Around exterior of cooking equipment on cook line.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line scratched head with bare hands then continued to handle clean utensils without washing hands between tasks. Employee on cook line picked up trash on ground with bare hands then continued to handle clean pan and utensils without washing hands first.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw lobster and raw fish, removed from original packaging, stored over boxes of krab sticks in walk in freezer. Also raw lobster and raw salmon stored over bag of carrots in walk in cooler, salmon and lobster moved. Also raw fish stored over edamame and krab sticks in reach in cooler at sushi bar, fish moved.
[03F-02-5] 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. For dynamite rolls, tempura batter, and katsu chicken on cook line, manager corrected during inspection.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. beef (58F - Cooling, after 30 minutes 57F) in top section of reach in cooler on top of other containers, lid consisting left open, beef moved to bottom of reach in cooler.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Raw white fish in sushi display cooler covered by the consumer advisory prepared yesterday per sushi chef.