SARKU JAPAN
9417 W ATLANTIC BLVD
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/10/2025
High Priority
0
Intermediate
2
Basic
2
Total
4
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on prep table by sushi bar and hot holding station behind front counter
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle belonging to employee in 2 door True cooler. Operator discarded Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in kitchen. Operator refilled Corrected On-Site
- 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. Emailed to provider upon request **Corrective Action Taken**
Food safety inspection conducted on 3/10/2025 revealed 4 total violations (0 high priority, 2 intermediate, 2 basic).
Inspection on 7/16/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 7/16/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/15/2024
High Priority
3
Intermediate
1
Basic
2
Total
6
Inspection Details:
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket behind front line left in direct contact with floor. Operator corrected. Corrected On-Site Warning
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil not properly labeled Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar; spicy tuna (50F - Cold Holding); raw salmon (50F - Cold Holding); cream cheese (49F - Cold Holding). Food in unit over 4hrs. Per operator foods not portioned or prepared today. See stop sale. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar; spicy tuna (50F - Cold Holding); raw salmon (50F - Cold Holding); cream cheese (49F - Cold Holding). Food in unit over 4hrs. Per operator foods not portioned or prepared today. See stop sale. Warning
- 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. Sushi rice made less than 4 hrs ago, operator placed correct time stamp 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. Provided form **Corrective Action Taken** Warning
Food safety inspection conducted on 7/15/2024 revealed 6 total violations (3 high priority, 1 intermediate, 2 basic).
Inspection on 2/7/2024
High Priority
1
Intermediate
2
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Manager replaced solution.
- 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- 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/ Manager arrived during inspection.
Food safety inspection conducted on 2/7/2024 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).
Inspection on 12/14/2023
High Priority
3
Intermediate
2
Basic
6
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation.
- 08B-38-4:Basic - Food stored on floor. Bucket of soy sauce on floor in prep area. Repeat Violation
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in sushi case.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee unopened canned beverage in lower sushi cooler. Employee removed beverage. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of oil at cook line not labeled.
- 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. In sushi reach in cooler, package of raw ready to eat tuna stored in same container as ready to eat imitation crab. Manager moved to separate container. 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. In True reach in freezer, open case of portioned chopped steak above open container of cooked tempura shrimp. Admin Complaint
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding unit on back counter, spring rolls (127-133F - Hot Holding); fried dumplings (125F - Hot Holding). Per manager both items in unit approximately 30-45 minutes. Both items removed to be reheated. **Corrective Action Taken**
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin provided to be posted. **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand sink. Manager replaced.
Food safety inspection conducted on 12/14/2023 revealed 11 total violations (3 high priority, 2 intermediate, 6 basic).