KAZU SUSHI BURRITO

Name: KAZU SUSHI BURRITO
Address: 6025 BUTLER POINT RD STE 104, JACKSONVILLE, FL, 32256, US
Rating: 44.6

6025 BUTLER POINT RD STE 104, JACKSONVILLE, FL 32256

License #2615321

🍱 Japanese/Sushi ℹ️

44.6 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

October 29, 2026 · 11 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 JACKSONVILLE currently holds an InspectFL Health Score of 44.6 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 October 29, 2026. Across those visits, inspectors documented 60 total violations — 13 critical, 9 major, 38 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

February 7, 2024

The latest inspection on October 29, 2026 shows 11 observation rows: 2 critical, 2 major, and 7 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

86%

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 a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

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: Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Over stacked sushi roll 55°. Cooked chicken 59°. Cooked shrimp 54°. In make table. Rear kitchen. Moved by manager. Placed about 10:30am.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop on dusty tray by ice machine.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Soiled oven handles. (Oven not in use) .
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled Counters and shelves at kitchen.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Soiled interior of oven. (Oven not in use) .
[16-46-4] Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned pans : multiple.
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. "Sterilite" style/brand non food grade containers used for food storage. direct contact with food. walk in cooler.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Some employee training expired.
[08B-12-5] Stored food not covered. Uncovered prepped foods in walk in cooler. Cut vegetables.
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. Rear exit blocked by boxes. Moved by manager.
[31A-09-4] Handwash sink not accessible for employee use at all times. Frontline Hand Wash Sink blocked by large boxes in sink. Moved by manager. Rear Hand Wash Sink blocked by equipment. Moved by manager.

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Bowls with no handles used as scoop in dry goods. Person in charge removed.
[14-05-4] Cardboard used to line food-contact shelves. Cardboard used to line cook cart at cook line, visibly soiled.
[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. One pan of tuna in walk in cooler thawed in rop packaging with instructions to remove from packaging with no oxygen introduced.
[12B-02-4] Employee eating in a food preparation or other restricted area. Employee food stored on cutting board in kitchen. Person in charge removed.
[14-11-5] Equipment in poor repair. Handle of rice cooker missing handle, exposed internal component. No longer smooth and easily cleanable.
[08B-38-4] Food stored on floor. Buckets of food stored on floor in walk in cooler. Also, multiple items stored uncovered. Person in charge began covering.
[33-19-4] Garbage on the ground and/or pad around dumpster. Garbage on ground around shared dumpster.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed debris buildup on shelving in walk in cooler.
[25-32-4] Reuse of single-service or single-use articles. Observed cardboard container for raw shrimp used to hold fried shrimp. Also, observed sriracha bottles reused to hold oil, water.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Two wet towels stored on cutting board. Person in charge moved to sanitizer bucket.
[14-31-5] Nonfood-grade bags used in direct contact with food. Observed meat stored in direct contact with to go bags in reach in freezer. Person in charge removed from bags.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw tuna stored over cases of cucumbers in walk in cooler. Person in charge rearranged.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. One pan of tuna in walk in cooler thawed in rop packaging with instructions to remove from packaging with no oxygen introduced.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Staining observed in ice machine.
[41-17-4] Spray bottle containing toxic substance not labeled. Sprayer under triple sink with cleaning chemical per person in charge unlabeled. Person in charge labeled.