KASAI SUSHI BAR & KITCHEN

Name: KASAI SUSHI BAR & KITCHEN
Address: 4401 NW 25 PL STE C, GAINESVILLE, FL, 32606, US
Rating: 76.1

4401 NW 25 PL STE C, GAINESVILLE, FL 32606

License #1103768

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

76.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

KASAI SUSHI BAR & KITCHEN in GAINESVILLE currently holds an InspectFL Health Score of 76.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on March 17, 2026. Across those visits, inspectors documented 24 total violations — 3 critical, 5 major, 16 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*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.

Inspection Completed - No Further Action
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Six packages of raw tuna in reduced oxygen packaging at 56F in walk-in-cooler
[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. See stop sale. Sushi rice at sushi bar with no time mark. Employee advised that rice had been there for three hours ad forty five minutes. Employee discarded rice.
[31A-11-4] Handwash sink used for purposes other than handwashing. Washing dishes in sushi bar handwash sink.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on prep table. Employee removed drink
[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-use utensil stored with handle touching food product( sugar). Handle removed.
[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. Six packages of raw tuna in reduced oxygen packaging at 56F in walk-in-cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on the inside food contact surface of the nozzles on the soda gun dispensing machine at bar.
[08B-38-4] Food stored on floor. mayonnaise container stored on floor in dry goods storage area
[14-05-4] Cardboard used to line food-contact shelves. Soiled cardboard in reach in cooler in kitchen
[25-05-4] Single-service articles improperly stored. Box of take out tray on floor

Inspection Completed - No Further Action
[02D-02-4] Packaged food not labeled as specified by law. Container of food removed (sesame seed ) from original container not labeled with name of contents.
[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-use utensil stored with handle touching food product( potato flour ).
[32-12-6] Covered waste receptacle not provided in womens bathroom. No covered waste receptacle provided in womens bathroom.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Potted plant and candy with ballon on prep table. Employee jacket on box of soy sauce cans in dry goods storage area. Apron hanging on clean ware rack. Employee removed all items
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open cup with drink stored above food in dry goods storage area
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in mop bucket. employee hung mop/
[25-05-4] Single-service articles improperly stored. Box of take out trays stored on floor in kitchen
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwash sink by prep area. Chef restocked paper dispenser
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Missing vacuum breaker at mop sink
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Male employee on cook line with beard and no beard guard.
[14-47-4] Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wood threshold at bottom of walk-in-freezer.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on the inside food contact surface of the nozzles on the soda gun dispensing machine at bar. Mold like substance on the inside food contact surface of the ice bin lid at the server soft drink dispensing machine.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on cutting board at sushi bar
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce (peppers, broccoli, lettuce ) stored over ready-to-eat food ( beer bottles ) in walk in cooler. Unwashed produce (avocado ) stored over ready-to-eat food ( eel ) in walk in cooler. Manager moved produce to lower shelf.

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