DirtyFLRestaurant Inspection Data

SAKURA JAPANESE RESTAURANT

SAKURA JAPANESE RESTAURANT maintains a 2.0/5 food safety rating based on 7 health department inspections in CORAL SPRINGS. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 7 reports on file

North University Drive
Coral Springs, Florida, 33065
Broward County County

Overall Food Safety Rating

★★☆☆☆ (2.0/5)
Based on 7 health inspection reports

All Inspection Reports

2/25/2026· 1mo ago

Visit ID: 13568551

Met Inspection Standards

4 high, 2 int, 6 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open class with drinking water stored on food preparation table next to food items. Operator removed water. Corrected On-Site
  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Observed employee eating her lunch at cookline. Advise operator to eat in approved area such as dining room. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. -Observed bag with carrots stored on walk in cooler floor.
  • 08B-23-5:Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. Observed sandwich station cutting board not sanitized after used to stored raw chicken. Employee then proceeded to engage in food preparation onto before clean and sanitized. After brief education, employee clean and sanitized. Corrected On-Site
  • 25-05-4:Basic - Single-service articles improperly stored. -Observed cases with chopsticks stored on dry storage floor. Operator removed and stored on shelf. Corrected On-Site
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken thawing at room temperature. Operator transfer to cooler. Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Operator made contact with company to fixed machine. Service man arrived during the inspection. Machine final reading at 100 ppm. Corrected On-Site
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored over cheese in reach in freezer. Operator removed cheese to top shelf. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed bean sprouts cold held at 45F in made shift table. Per operator, item transfer from walk in cooler to cookline 1 hour before the inspection. Operator placed more ice inside table for quick chill. **Corrective Action Taken** Repeat Violation
  • 03F-02-5:High Priority - 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. Observed at 12:50 p.m., no time mark on sushi rice held using time as a public health control. Per operator, rice prepared at 11:30 a.m. Operator correctly time marked rice. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee wash cutting board in hand wash sink.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on cooked brown rice stored in walk in cooler. Per operator, rice cooked 3 days ago.

11/4/2025· 5mo ago

Visit ID: 10935739

Met Inspection Standards

1 high, 2 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In container of cooked brown rice, small bowl in rice. Operator removed Corrected On-Site
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards grooved in kitchen
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top; raw shrimp (50F - Cold Holding). As per operator food in unit less than 4hrs, not portioned or prepared today. Observed raw shrimp stockpiled above fill line. Operator reduced portion size of raw shrimp, moving excess to walk in cooler for quick chill. **Corrective Action Taken**

3/21/2025· 1y ago

Visit ID: 8837441

Follow-up Inspection Required

3 high, 4 basic

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling vent above dish machine area
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee cooking stir fry, no hair net
  • 10-03-4:Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipperwell not at strong enough velocity, producing water drops instead of steady stream. Operator increased water pressure Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. In walk in cooler miso soup not labeled in working container. Operator labeled Corrected On-Site
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed operator prepare sushi with washed hands but no gloves. No established AOP at establishment
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. As of 21 MAR 25 Admin Complaint
  • 03F-02-5:High Priority - 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. No time mark for Bean sprouts on time at cook line. Operator labeled 113:0 to 15:30 Corrected On-Site

7/23/2024· 1y 8mo ago

1 int, 3 basic

  • 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Left side of walk in unit, ceiling damaged.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed meat cleaver stored in crack between table and wall in front of the stove area. Operator removed Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. WIC shelves pitted with rust Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle filled with blue chemical.

5/1/2024· 1y 11mo ago

Visit ID: 8664790

Met Inspection Standards

1 high, 1 int, 6 basic

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair, shelves in dishwasher area, soiled. Warning - From follow-up inspection 2024-05-01: **Time Extended**
  • 08B-31-4:Basic - - From initial inspection : Basic - Food stored in undrained ice, raw tuna, raw beef , raw salmon in igloo cooler. Warning - From follow-up inspection 2024-05-01: **Time Extended**
  • 10-17-4:Basic - - From initial inspection : Basic - In-use knives stored in cracks between pieces of equipment, stored in raw wood, back of the house. Warning - From follow-up inspection 2024-05-01: **Time Extended**
  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit, in cooling units. Warning - From follow-up inspection 2024-05-01: **Time Extended**
  • 36-02-5:Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, sushi line. Warning - From follow-up inspection 2024-05-01: **Time Extended**
  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning - From follow-up inspection 2024-05-01: **Time Extended**
  • 14-15-4:High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food, to go bags used for food storage, holding tomatoes in freezer, peeled vegetables in walk in cooler. Warning - From follow-up inspection 2024-05-01: **Time Extended**
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with mold-like substance, rice bowl, rice paddle. Warning - From follow-up inspection 2024-05-01: **Time Extended**

4/30/2024· 1y 11mo ago

Visit ID: 8612384

Follow-up Inspection Required

7 high, 5 int, 13 basic

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food, in corn starch, flour. Warning
  • 21-05-5:Basic - Cloth used as a food-contact surface, cloth napkin used to dry cut scallions. Warning
  • 14-11-5:Basic - Equipment in poor repair, shelves in dishwasher area, soiled. Warning
  • 08B-31-4:Basic - Food stored in undrained ice, raw tuna, raw beef , raw salmon in igloo cooler. Warning
  • 10-17-4:Basic - In-use knives stored in cracks between pieces of equipment, stored in raw wood, back of the house. Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, rice paddle, water 80°. Warning
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit, in cooling units. Warning
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning, several left on food storage containers. Warning
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers, Dunkin' Donuts drink in reach in cooler, other beverages on cook line. Warning
  • 36-02-5:Basic - Unsealed concrete floor in food preparation, sushi line. Warning
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface. Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses, sushi line. Warning
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine, sanitizer bucket -50 ppm. Corrected to 100 ppm. Corrected On-Site Warning
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting 0ranges with out wearing gloves for garnish. Warning
  • 09-19-5:High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure, employee prepping raw shrimp, that will be frozen then cooked. Warning
  • 12A-20-4:High Priority - Employee washed hands with no soap, dishwasher. Warning
  • 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food, to go bags used for food storage, holding tomatoes in freezer, peeled vegetables in walk in cooler. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food, raw beef over cooked shrimp in reach in cooler, back of the house. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit, roe (44F), Cream cheese (53 F) in reach in cooler sushi station, all 41° or below by closing sushi cooler doors. Cabbage 78° (78 F); bean sprouts (67 F), homemade teriyaki sauce ( 77F) all held at room temperature. Less than 4 hours. Employee iced down. **Corrective Action Taken** Warning
  • 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles, chlorine on sushi line 200+ ppm. Operator corrected to 100 ppm. Corrected On-Site Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with mold-like substance, rice bowl, rice paddle. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing, to wash oranges. Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food, for sushi rice, teriyaki sauce, alfalfa sprouts and cut cabbage. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled, cleaner in dish area. Warning
  • 41-04-4:Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment, Off stored on back shelves. Warning

2/14/2024· 2y 2mo ago

Visit ID: 8340360

Met Inspection Standards

1 high, 1 int, 3 basic

  • 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Owner called Ecolab Technician. Technician i confirmed he is on his way **Corrective Action Taken**
  • 08B-38-4:Basic - Food stored on floor. Observed boxes of food stored on floor in Walk In Freezer Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 41-07-4:High Priority - Container of medicine improperly stored. Equate allergy tablets located on dry goods rack
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle containing clear liquid identified as degreaserlocated,on rack across from 3 Compartment sink. Repeat Violation