SARKU JAPAN
International Drive
Orlando, Florida, 32819
Florida Center
Orange County County
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection Date: 12/4/2024
Inspection #: Visit ID: 8878682
- 14-01-5:Basic - Cup with no handle used to dispense brown sugar in kitchen prep line. Operator removed. Corrected On-Site Repeat Violation
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Salmon in walk in cooler. Operator segregated and identified. Corrected On-Site
- 02D-01-5:Basic - Working containers of brown sugar removed from original container not identified by common name. Operator labeled. Corrected On-Site
- 12A-20-4:High Priority - Employee entered the kitchen for outside, washed hands with no soap, and began washing dishes. Reviewed proper handwashing with employee. Employee wash hands. Corrected On-Site
- 08A-05-6:High Priority - Raw salmon stored over RTE cut cabbage in walk in cooler. Operator removed salmon. Corrected On-Site
- 41-10-4:High Priority - WD-40 chemical improperly stored on top of rice cooker in kitchen. Operator removed. Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+ ppm chlorine next to walk in cooler. Operator added more water 75ppm. Corrected On-Site
- 12A-03-4:Intermediate - Employee entered kitchen from outside and washed hands in a sink other than an approved handwash sink, in prep sink next to handwashing sink. Employee began washing dishes. Discussed proper handwashing with employee. Employee washed hands in hand sink. Corrected On-Site
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. shrimp at 3:00 (105F - Cooling) cooked at 2:30, 101F at 3:35. Shrimp being in dish area at room temperature in a deep pot with hot water. At this rate shrimp will not reach 70F within 2 hours. Shrimp were removed from hot water and placed on an ice bath, temperature 64F 10 minutes later. Noodles (68F - Cooling) at 2:55 cooked at 12:00, 67-68F at 3:35. In deep, covered, stacked containers in walk in cooler. At this rate noodles will not reach 41F within 6 hours. Operator divided noodles into smaller container and left uncovered to cool in walk in cooler. **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen and employee restroom. Operator provided. Corrected On-Site
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
Inspection Date: 9/3/2024
Inspection #: Visit ID: 8786953
- 14-01-5:Basic - Bowl or other container with no handle used to dispense seasoning in walk in cooler. Operator removed bowl. Corrected On-Site
- 08B-12-5:Basic - Stored spring rolls not covered in chest freezer. Operator covered. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided. Corrected On-Site
Inspection Date: 1/31/2024
Inspection #: Visit ID: 8495540
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed employee beverage from prep surfaces. Corrected On-Site
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Tub of raw chicken on kitchen floor - operator moved to prep table. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and soy sauce not labeled - operator labeled. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test available.
- 53A-05-6:Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Inspection Date: 9/8/2023
Inspection #: Visit ID: 8385763
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public in 2 door freezer in kitchen. Operator segregated and marked. Corrected On-Site
- 08B-39-4:Basic - Raw broccoli not washed prior to cutting and placing in bus bins.
- 08B-12-5:Basic - Stored beef not covered in walk in cooler. Operator covered. Corrected On-Site
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went outside to the garbage with his gloves and then entered the kitchen with the same gloves, without washing hands and taking the gloves off. He then handled clean, sanitized containers in dish area. Reviewed proper hand washing with employee. He took his gloves off and washed hands. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over soy sauce in walk in cooler. Operator reversed.
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink next to hand wash sink in kitchen. After reviewing washing hands only in hand wash sink, he washed hands in hand sink. Corrected On-Site