Visit 01 — Complaint Full
Aug 13, 2026
Disposition
Emergency Order Follow-up Time ExtensionFloors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Basic×2
Source: State of FloridaState inspection document
License No. 2613446|Public Food Service Establishment|Duval County, FloridaInspected Aug 13, 2026
State of Florida Inspection Record
KAZU SUSHI BURRITO
117 W ADAMS ST, JACKSONVILLE, FL 32202
KAZU SUSHI BURRITO has a State of Florida Emergency Order of Closure in its trailing-year record. We'd steer you to a cleaner nearby kitchen based on the inspection records available today. The trailing-year record shows 66 violations, including 10 high-priority and 1 Emergency Order of Closure.
Serious
4.6
Trailing year of inspections
How this kitchen compares
Against JACKSONVILLE
Scores higher than 1% of the 2323 inspected restaurants in JACKSONVILLE on the trailing-year record.
Against Duval County
10 high-priority violations on the trailing-year record — above the Duval County average of 3.3.
This kitchen10
County average3.3
Above county average
Computed from the trailing-year records of all inspected restaurants in the same city and county. Official State of Florida inspection data — scores calculated by this site.
The Inspection Record
12 inspectionsFull available history. The score uses only the most recent 365 days — older visits are shown for context, not counted.
Visit 02 — Complaint Full
Aug 12, 2026
Disposition
Follow-up inspection · Requirements not metEmergency Order Callback Not CompliedFollow-up inspection — requirements not met. This record is not a new Emergency Order of Closure.
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
High-priority×2
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Basic×2
Source: State of FloridaState inspection document
Visit 03 — Complaint Full
Aug 11, 2026
Disposition
Emergency Order of ClosureEmergency order recommended Emergency order on this visit
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
High-priority×5
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
High-priority×2
Water not safe, or hot (100°F) and cold water not available under pressure.
Intermediate
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Intermediate
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Basic×4
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic×3
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Basic×2
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Basic
Source: State of FloridaState inspection document
Visit 04 — Routine - Food
May 29, 2026
Disposition
Follow-up inspection · Compliance recordedCall Back - CompliedNo violations on record for this visit
This visit closed with no further action required.
Source: State of FloridaState inspection document
Compliance recorded on the Emergency Order of Closure of Aug 7, 2024 — Visit 10 in this ledger.
660 days between recordsElapsed time between records—not confirmed time closed.
Visit 05 — Routine - Food
May 28, 2026
Disposition
Warning IssuedRaw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
High-priority×3
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
High-priority×3
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
High-priority×3
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
High-priority
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
High-priority
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Intermediate
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Basic
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Basic
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Basic
Single-use items (cups, straws, to-go containers) stored or handled improperly.
Basic
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Basic
Restrooms not clean, stocked, or maintained as required.
Basic
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Basic
Other conditions related to sanitary and safe operation.
Basic
Source: State of FloridaState inspection document
Visit 06 — Routine - Food
Dec 16, 2025
Disposition
Inspection Completed - No Further ActionRaw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
High-priority
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
High-priority
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
High-priority
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
High-priority
Water not safe, or hot (100°F) and cold water not available under pressure.
Intermediate
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Intermediate
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Basic×2
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Basic×2
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Basic×2
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Basic×2
Scoops and other in-use utensils stored improperly (e.g. handle down in the food).
Basic
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Basic
Single-use items (cups, straws, to-go containers) stored or handled improperly.
Basic
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Basic
Other conditions related to sanitary and safe operation.
Basic
Source: State of FloridaState inspection document
Earlier history — outside the scoring window
Visit 07 — Complaint Full
Jun 4, 2025
Disposition
Administrative complaint recommendedRaw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
High-priority×3
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
High-priority
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Intermediate×2
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Basic×2
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Basic×2
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Basic×2
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Basic
Garbage overflowing or uncovered, or the premises not maintained.
Basic
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Basic
The establishment's license expired, not obtained, or not properly displayed.
Basic
Other conditions related to sanitary and safe operation.
Basic
Source: State of FloridaState inspection document
Visit 08 — Routine - Food
Oct 15, 2024
Disposition
Administrative complaint recommendedRaw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
High-priority×4
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
High-priority
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
High-priority
Missing consumer advisory for raw or undercooked items, ready-to-eat food not date-marked, or food not properly labeled.
Intermediate
Dish machine or sinks not set up or working properly, or missing sanitizer test kit and gauges.
Intermediate
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic×2
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Basic×2
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Basic
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Basic
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Basic
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Basic
Other conditions related to sanitary and safe operation.
Basic
Source: State of FloridaState inspection document
Visit 09 — Complaint Full
Aug 8, 2024
Disposition
Follow-up inspection · Compliance recordedEmergency Order Callback CompliedNo violations on record for this visit
This visit closed with no further action required.
Source: State of FloridaState inspection document
Compliance recorded on the Emergency Order of Closure of Aug 7, 2024 — Visit 10 in this ledger.
1 day between recordsElapsed time between records—not confirmed time closed.
Visit 10 — Complaint Full
Aug 7, 2024
Disposition
Emergency Order of ClosureEmergency order recommended Emergency order on this visit
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
High-priority×4
Raw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
High-priority×2
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
High-priority×2
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
High-priority
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
High-priority
Missing or inaccurate food and equipment thermometers.
Intermediate
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Intermediate
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Intermediate
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic×3
Floors, walls, ceilings, or attached equipment dirty, damaged, or poorly vented.
Basic×2
High-risk food (like meat) thawed improperly, promoting bacterial growth.
Basic
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Basic
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Basic
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Basic
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Basic
Other conditions related to sanitary and safe operation.
Basic
Source: State of FloridaState inspection document
Visit 11 — Routine - Food
Mar 12, 2024
Disposition
Administrative complaint recommendedRaw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
High-priority×2
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
High-priority×2
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
High-priority×2
Food from an unapproved supplier, unsafe or spoiled food, missing shellfish harvest tags, or raw fish without required parasite destruction.
High-priority
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
High-priority
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
High-priority
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Intermediate
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic×3
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Basic
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Basic
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Basic
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Basic
Single-use items (cups, straws, to-go containers) stored or handled improperly.
Basic
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Basic
Other conditions related to sanitary and safe operation.
Basic
Source: State of FloridaState inspection document
Visit 12 — Routine - Food
Oct 4, 2023
Disposition
Administrative complaint recommendedRaw meat, poultry, or seafood not separated from ready-to-eat food, or food left unprotected during prep, storage, or display.
High-priority×5
Hands not washed or gloves not changed when required, or employees eating, drinking, or smoking in food areas.
High-priority×3
Food held, cooled, cooked, or reheated outside safe temperatures, letting dangerous bacteria multiply.
High-priority×2
Roaches, rodents, flies, or other pests present — or doors and openings that let them in not protected.
High-priority×2
Cleaning chemicals or other toxic substances unlabeled or stored where they can reach food.
High-priority
Missing or inaccurate food and equipment thermometers.
Intermediate
A sick or symptomatic employee present, or staff unaware of when illness bars them from working with food.
Intermediate
Handwash sink missing, blocked, or used for other purposes, or missing soap, towels, or the handwash sign.
Intermediate
Dirty wiping cloths not stored in sanitizer, or soiled linens handled improperly.
Basic×3
Other conditions related to sanitary and safe operation.
Basic×2
High-risk food (like meat) thawed improperly, promoting bacterial growth.
Basic
Missing hair or beard restraint, dirty work clothes, jewelry, or painted/artificial fingernails during food prep.
Basic
Food-contact or nonfood-contact surfaces improperly designed, constructed, maintained, or located.
Basic
Surfaces that touch food — cutting boards, ice bins, dish racks — soiled or not sanitized.
Basic
Shelves, counters, handles, or equipment exteriors soiled with grease, debris, or dust.
Basic
Single-use items (cups, straws, to-go containers) stored or handled improperly.
Basic
Plumbing not installed or maintained properly — leaks, mop sink issues, unserviced water filters, or missing backflow prevention.
Basic
Source: State of FloridaState inspection document
What the violations mean
Violation categories, explained
Every violation on this record falls into one of the state's standardized categories. Here is what each category covers and why inspectors check for it — in plain English, with the trailing-year count for this kitchen.
No live pests — roaches, rodents, flies — and no gaps that let them in: doors, screens, and outer openings must be protected. Pests move between waste areas and food-prep surfaces, carrying bacteria with them, which is why live activity is among the most serious findings on the form.
On this record, the category appears in 4 of the 6 trailing-year inspections. The written details for each entry are in the state inspection documents linked above.
† Item numbers refer to the State of Florida’s standardized inspection form; the same item recurring across visits indicates an unresolved problem. Severity groupings and the sanitation score are explained in How it works.
Check our work
The inspection record above comes straight from the state's files.
Dirty Dish List is built from public inspection data published by the Florida Department of Business and Professional Regulation. The inspection dates, dispositions, and violations on this report card mirror what the state has on file for License No. 2613446 — you can read the original documents yourself and compare.
Official State of Florida inspection records Opens myfloridalicense.com — the state's public inspection search
Official State of Florida inspection data — scores calculated by this site