SARKU JAPAN
9417 W ATLANTIC BLVD
Overall Food Safety Rating
★★★☆☆ (3.2/5)
Based on 3 health inspection reports
Location Map
Loading map...
Nearby Locations
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).