WAKAME

Name: WAKAME
Address: 104 BARTRAM OAKS WALK STE 108, ST. JOHNS, FL, 32259, US
Rating: 52.8

104 BARTRAM OAKS WALK STE 108, ST. JOHNS, FL 32259

License #6502003

🍱 Japanese/Sushi ℹ️

52.8 Grade F / 100

Failing Health Score

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Latest inspection

May 29, 2026 · 15 findings · 3 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

WAKAME in ST. JOHNS currently holds an InspectFL Health Score of 52.8 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on May 29, 2026. Across those visits, inspectors documented 54 total violations — 20 critical, 8 major, 26 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 29, 2024

The latest inspection on May 29, 2026 shows 15 observation rows: 3 critical, 2 major, and 10 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

71%

Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

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WAKAME has a rough inspection history. Would you risk it?

F record

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*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: Warning Issued
[14-05-4] Cardboard used to line food-contact shelves. Observed card board used to line c food contact shelves throughout kitchen.
[06-09-1] Commercially processed reduced oxygen packaged fish Box bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed commercially packaged ground tuna completely thawed still in packaging in pan on top of counter located in sushi area, the box the ground tuna comes from Box bears the label indicating that it is to remain frozen until time of use. See Stop sale
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks on prep table. Employee removed and stored properly .
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee engaging in food preparation wearing bracelets. Employee in sushi bar engaging in food preparation wearing bracelets.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed light shining from outside at bottom of exit door near restrooms.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed knives stored in between reach in cooler and sink. Employee removed and stored properly
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cooking scrapper and utensils stored in standing water at 79F. Manager removed and stored properly.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed in use towel under cutting board located in prep area. Employee removed and stored properly .
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled with grease.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed cook line concrete floor not sealed.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee handle sprouts with bare hands to place on plate served directly to customer. Inspector intervened and spoke to employee and manager had employee wash hands place gloves on. Employee removed sprouts from plate.
[35A-02-7] Live, small flying insects found. Observed total of 4 flying insects near ware washing.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed commercially packaged ground tuna completely thawed still in packaging in pan on top of counter located in sushi area, the box the ground tuna comes from Box bears the label indicating that it is to remain frozen until time of use. See Stop sale
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee washing hands in prep sink without soap.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle in sushi area containing window cleaner without a label. Manager provided a label for spray bottle.

Disposition: Warning Issued
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 40 dead flying insects on sticky tape traps in ware washing and storage areas. All fly tape discarded.
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Operator wearing bracelets while preparing sushi at sushi bar.
[13-03-4] Employee with no hair restraint while engaging in food preparation. 2 food handlers on cook line making food orders without any hair restraint.
[36-73-4] Floor soiled/has accumulation of debris. Build up of food debris and mold like substance under triple sink at bar and triple sink in wait station by bathrooms.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape over clean dishes above triple sink, tape removed.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Frozen raw shrimp in prep sink on make line, shrimp moved to reach in cooler.
[35A-02-7] Live, small flying insects found 2 live flying insects came out of microwave when opened at end of cook line near entrance to front counter. Approximately 2 live flying insects around sushi bar area.
[35A-09-4] Presence of insects, rodents, or other pests. 2 insects, what appeared to be baby spiders, came out of soda gun holster at bar when soda gun was removed. Operator killed 1 of the insects.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over various sauce bottles in reach in cooler under sushi bar, salmon moved.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (58F - Cold Holding) sitting out on counter in server area for soup with a little bit of ice in container, per operator they leave tofu out for lunch/diner rush and discarded whatever is left after 3 hours, but try to keep ice in container, operator placed item on time control for safety.

Disposition: Warning Issued
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Approximately 30 dead flying insects on sticky tape in back prep storage areas, tape discarded.
[36-73-4] Floor soiled/has accumulation of debris. Under all equipment on cook line, prep area, at wait station in dining area, and sushi bar.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over bags of flour in back storage area. Over clean buckets in ware washing area. All tape removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Between equipment on cook line.
[01B-01-4] Dented/rusted cans present. See stop sale. 1 dented can of Coconut milk in back storage area.
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Operator washed hands at bar area for less than 5 seconds after handling monies from customers.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Bags of raw fish, removed from original packaging with and over packages of springs rolls in reach in freezer chest in prep area. Raw fish, removed from original packaging, stored over bags of cooked takoyaki in reach in freezer by ware washing area. Also raw chicken stored over raw shrimp in reach in cooler in storage area next to cook line. Also raw shrimp stored over cooked chicken in reach in cooler in storage area by cook line. Operator rearranged all items during inspection.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw fish roe (66F - Cold Holding) sitting out on counter at sushi bar, per operator roe has been out for less then 30 minutes roe placed in reach in cooler.
[11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cream cheese (45F - Cooling, after 30 minutes 45F) in standing reach in cooler in storage area by cook line, wrapped in multiple layers of plastic wrap, per operator cram cheese was cut several hours prior.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At wait station in dining room 76F At sushi bar area 77F

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of all ice bins throughout establishment.
[14-11-5] Equipment in poor repair. Chlorine dish machine, not is use, reading 0ppm, sanitizer bucket empty, manager replaced and primed machine, retest at 100ppm.
[12A-10-4] Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee on cook line touched face with gloved hand then continued to make food and touch clean equipment without washing hands.
[28-14-5] Evidence of mop/cleaning wastewater dumped onto ground. Per manager they do not use mop sink because it is hard to clean so they dump their mop water outside.
[35A-02-6] Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live flying insect around mop sink in back of kitchen. 1 live flying insect around sushi bar area. 1 live flying insect in server area by bathrooms. 2 live flying insects in mens and womens bathroom.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Multiple bags of raw seafood, removed from original packaging stored over ice cream and spring rolls in reach in freezer next to dish machine. Also raw pork over miso paste in reach in cooler at end of cook line. Also raw chicken stored over raw beef in reach in freezer at end of cook line, both items removed from original packaging.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. melted butter (76F - Cold Holding) sitting out over woks on cook line, per manager they keep the butter out for several hours and discarded it afterwards, butter placed on time control.
[41-10-4] Toxic substance/chemical improperly stored. Bottles of febreze and sanitizer stored with napkins in cabinet in dining room near ware washing area, bottles removed.
[02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Grazy Roll JB Roll Lobster Roll Rock n Roll Dancing Eel Roll Shrimp Tempura Roll Spider Roll Tuna ceviche Angry Shrimp Beef Tataki Escolar Roll
[31B-03-4] No soap provided at handwash sink. At hand wash station in back prep area.
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certifications expired