DirtyFLRestaurant Inspection Data

SARKU JAPAN

With 8 inspections documented, SARKU JAPAN maintains a 2.3/5 food safety rating in CORAL SPRINGS. Food safety practices have remained consistent.

Last inspection: 1 months ago · 8 reports on file

9417 W ATLANTIC BLVD

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 8 health inspection reports

All Inspection Reports

3/17/2026· 1mo ago

Visit ID: 13653400

Met Inspection Standards

2 high, 3 int, 5 basic

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open container with drinks stored on food preparation table.
  • 08B-38-4:Basic - Food stored on floor. -Observed various food items stored on kitchen floor. -Observed cases with cabbages stored on walk in cooler floor.
  • 25-05-4:Basic - Single-service articles improperly stored. -Observed case with napkins stored on floor at front line. Operator removed to shelf. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. -Observed an uncovered container with cooking oil stored in kitchen area.
  • 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor at front line. Operator relocate. Corrected On-Site
  • 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash food containers without sanitized. After brief education, employee transfer containers to dishwashing area. **Corrective Action Taken**
  • 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 10:24 a.m., no time mark on sushi rice held using time as a public health control. Per operator, rice prepared at 10:00 a.m. Operator correctly time marked. Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substances buildup on cutting boards.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee wash food containers in hand wash sink.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed several unlabeled spray bottles with degreaser at dishwashing area.

12/1/2025· 4mo ago

Visit ID: 13504731

Met Inspection Standards

3 high, 3 basic

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors soiled with food debris in kitchen
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle buried in rice inside bulk container.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in food prep sink.
  • 22-42-4:High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 200ppm).
  • 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 held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice behind front counter time mark listed as 1030AM. See Stop sale.
  • 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice behind front counter time mark listed as 1030AM. See Stop sale.

8/26/2025· 7mo ago

Visit ID: 10914797

Met Inspection Standards

2 int, 1 basic

  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Rag on counter at sushi bar
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris in handwash sink behind front counter. Operator removed and cleaned sink Corrected On-Site
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 IFSEA certificates expired 8-2-25

3/10/2025· 1y 1mo ago

2 int, 2 basic

  • 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**

7/16/2024· 1y 9mo ago

  • N/A:No Violations Were Observed

7/15/2024· 1y 9mo ago

3 high, 1 int, 2 basic

  • 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

2/7/2024· 2y 2mo ago

Visit ID: 8575326

Met Inspection Standards

1 high, 2 int, 1 basic

  • 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.

12/14/2023· 2y 4mo ago

Visit ID: 8363511

Follow-up Inspection Required

3 high, 2 int, 6 basic

  • 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.