DirtyFLRestaurant Inspection Data

SARKU JAPAN

With 5 inspections documented, SARKU JAPAN maintains a 2.9/5 food safety rating in CLEARWATER. Recent inspections indicate some food safety concerns.

Last inspection: 2 months ago · 5 reports on file

International Drive
Orlando, Florida, 32819
Florida Center
Orange County County

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 5 health inspection reports

All Inspection Reports

12/17/2025· 2mo ago

Visit ID: 10896945

Met Inspection Standards

2 int, 1 basic

  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed tongs in bulk pasta on cooks line at time of inspection. Operator removed tongs to be washed. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on sushi station is stained at time of inspection.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.no paper towels at hand wash ink in back area. Manager brought paper towels during inspection Corrected On-Site

3/27/2025· 11mo ago

Visit ID: 10766519

Met Inspection Standards

1 basic

  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles and shakers containing food removed from its original container not labeled with common name

1/27/2025· 1y 1mo ago

Visit ID: 8752739

Met Inspection Standards

1 high, 1 int, 5 basic

  • 12B-14-4:Basic - Employee beverage container in ice machine/ice bin. 3 employee beverages stored in ice bin. Operator relocated. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Container of ginger on the floor in the walk in cooler. Operator relocated. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Sign missing from hand wash sink on cook line. Discussed with manager. Emailed handwash sign.
  • 08B-12-5:Basic - Stored food not covered. Egg rolls and pot stickers in freezer uncovered. Operator covered both. Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed brocolli above ready to containers of premade salads. Discussed with manager.
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink quaternary 0ppm. Operator refilled sink, second test 200ppm. Corrected On-Site Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris. Cutting board on flip top cooler stained. Operator began cleaning at time of inspection. **Corrective Action Taken**

4/17/2024· 1y 10mo ago

Visit ID: 8654621

Met Inspection Standards

6 high, 1 int, 2 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee discarded beverage Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloths on prep table. Operator moved cloths to sanitizer bucket Corrected On-Site
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm. Quaternary sanitizer for 3 compartment sink not dispensing properly. Employee emptied sink, and is using chlorine to sanitize dishes. 50 ppm chlorine Corrected On-Site
  • 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw beef stored over unwashed lettuce and carrots Raw chicken stored over ready to eat sauces. Employee rearranged walk in cooler Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cabbage 62F. Employee added cabbage to already existing TPHC plan. Employee stated cabbage was brought out of refrigeration at 12pm. **Corrective Action Taken**
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken dumpling 122F. Employee placed dumpling into fryer to reheat. **Corrective Action Taken**
  • 03E-03-5:High Priority - Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Egg roll (123F - Reheating); chicken egg roll (100F - Reheating). Employee placed both back into fryer. Egg roll 153F, chicken egg roll 140F Corrected On-Site
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer turned test strip white. Employee refilled sanitizer bucket, recheck 50ppm Corrected On-Site
  • 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/ 4 employees working with no food manager on site

11/30/2023· 2y 3mo ago

Visit ID: 8365906

Met Inspection Standards

1 high, 4 basic

  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board in back cook line area - manager removed towel Corrected On-Site
  • 12B-13-4:Basic - Opened employee beverage container on beverage in dispenser to be served to customers at back kitchen cook line - manager discarded drink Corrected On-Site
  • 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food.( containers of sauce , mayonnaise) in walk in cooler - reviewed with manager
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name in back kitchen Corrected On-Site
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -brown rice 127 F at front cook line - manager reheated on grill recheck brown rice 176F-200 F Corrected On-Site