SAKURA BUFFET
9764 Atlantic Boulevard
Jacksonville, Florida, 32225
Duval County County
Overall Food Safety Rating
★☆☆☆☆ (1.2/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 1/24/2025
High Priority
1
Intermediate
3
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks in Stanley cups stored on prep areas.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi chef wear a watch while prepping sushi
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Walk in freezer grey containers of chicken on floor Walk in freezer bagged frozen pork on floor
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in standing water 77f on cook line, water Removed
- 25-32-4:Basic - Reuse of single-service or single-use articles. Cut jug used as a scooper
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pork in walk in cooler. Moved Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. At sushi bar hand sink used to wash cloth in sink
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handsink near triple sink no paper towels, manager provided Corrected On-Site
- 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. Sweet and sour chicken and general chicken made Tuesday no date marking
Food safety inspection conducted on 1/24/2025 revealed 9 total violations (1 high priority, 3 intermediate, 5 basic).
Inspection on 9/4/2024
High Priority
2
Intermediate
1
Basic
8
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Large bowl used to scoop brown sauce in walk in cooler, manager removed bowl. Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks over coolers and on food prep areas
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored over prep cooler, manager moved Corrected On-Site
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi cook wearing watch.
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on flip top 3 door coolers across from cook line.
- 25-32-4:Basic - Reuse of single-service or single-use articles. Cut plastic jug used as a scooper near dry rice, manager discarded Corrected On-Site
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw pork ribs thawing in room temperature standing water, manager turned on cold running water **Corrective Action Taken**
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Frozen raw chicken over crab Rangoon in walk in freezer Frozen raw pork over frozen pizzas
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored in the same pan with raw beef touching each other. With no plans to cook in same dish.
- 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. Cooked noddles,cooked chicken, and crab salad mixes in walk in cooler stored over 24hours
Food safety inspection conducted on 9/4/2024 revealed 11 total violations (2 high priority, 1 intermediate, 8 basic).
Inspection on 6/13/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 6 flying insects in kitchen during inspection. Repeat Violation Admin Complaint - From follow-up inspection 2024-06-13: Observed one flying insect in kitchen at callback inspection. Admin Complaint
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw pork stored over thawed corn. Raw shrimp stored over cooked mussels in reach in cooler. Person in charge began rearranging. **Corrective Action Taken** Repeat Violation Admin Complaint - From follow-up inspection 2024-06-13: In walk in cooler raw beef stored over ready to eat sauces. Raw pork stored over corn. Raw chicken stored over dumpling wrappers. Person in charge moved to appropriate location. Admin Complaint Corrected On-Site
Food safety inspection conducted on 6/13/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 6/11/2024
High Priority
7
Intermediate
3
Basic
5
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed cups wet nesting at server station. Repeat Violation
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water on floor a dish pit and behind rice cooker.
- 08B-38-4:Basic - Food stored on floor. Three bus tubs of cooked ribs stored on floor in kitchen. Person in charge raised. Corrected On-Site Repeat Violation
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Observed standing water in fliptop in kitchen.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed leak under triple sink.
- 41-07-4:High Priority - Container of medicine improperly stored. Employee medicine stored on shelf above prep table. Person in charge removed. Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Observed one can of peaches with dent along seam. Repeat Violation Admin Complaint
- 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. Dishmachine testing at 0ppm. Person in charge will set up triple sink to sanitize until unit is repaired. Called repair service during inspection. Repair service on site and corrected to 50ppm. Corrected On-Site
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 6 flying insects in kitchen during inspection. Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw pork stored over thawed corn. Raw shrimp stored over cooked mussels in reach in cooler. Person in charge began rearranging. **Corrective Action Taken** Repeat Violation Admin Complaint
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Kani salad and seaweed salad in unit overnight per person in charge at 50-52F.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Sushi fliptop seaweed salad, kani salad, kani 50-57F. Ambient temperature of unit 49F during inspection. Person in charge states Kani salad and seaweed salad in unit overnight per person in charge at 50-52F. Other items in unit less than 4 hours per person in charge, moved to walk in cooler. **Corrective Action Taken** Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with debris buildup.
- 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/ No CFM present with 4+ employees present. Also, person in charge unable to provide proof of CFM.
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water faucet turned off in left sided server area. Also, not functioning in employee restroom. Person in charge turned on water at server area. **Corrective Action Taken**
Food safety inspection conducted on 6/11/2024 revealed 15 total violations (7 high priority, 3 intermediate, 5 basic).
Inspection on 12/8/2023
High Priority
7
Intermediate
4
Basic
15
Total
26
Disposition: Met Inspection Standards
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom does not self close.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Employee using pan as a scoop for flour near cook-line.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue cups at service stations not inverted
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Five cutting boards near can rack deeply scratched and soiled.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Container of milk in front line refrigerator for personal use was not labeled. Repeat Violation
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items stored near food on top shelf over hand wash sink. Employee cell phone near beverage dispenser.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting indicated on blue cups near cashier drawer.
- 14-11-5:Basic - Equipment in poor repair. Three metal prep tables located at or near cook and/or prep stations throughout establishment indicate corrosion/rust: cracking and disrepair. Two bins of flower cracked at top near storage rack. Reach in freezer gaskets torn by fryer.
- 36-01-4:Basic - Floor in walk in freezer soiled. Floor between ice machine and beverage rack near cashier soiled. Floors beneath storage racks soiled.
- 08B-38-4:Basic - Food stored on floor. One cooking oil spray bottle and boxes of cooking oil on floor near front cook line near hand wash sink. Boxes of sauce on floor near can rack. Five boxes of oil on floor near storage rack in rear of establishment. Tubs of ginger on floor in walk in cooler.
- 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. Tong handles were laying atop bread on serving line. Tongs moved and stored correctly. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. White bucket with hoses stored inside near kitchen exit door was heavily soiled. Top dishwasher soiled. Walk in freezer gaskets frayed and soiled. Multiple handles for reach in coolers on cook line.
- 42-03-5:Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Electric drill being used with attached mixture apparatus to blend food.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel stored on cookline. Person in charge removed towel. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour bin found not labeled near cook-line. Person in charge placed label on bin. Corrected On-Site
- 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Three cans of hoisin sauce on can rack are dented at seam. Person in charge removed cans for discarding.
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up cell phone then begin making drinks without washing hands. Employee handled cracked shell eggs, placed on grill and immediately grabbed a spatula without washing hands.
- 12A-21-4:High Priority - Employee working with food, clean equipment or utensils, or unwrapped single-service items has visibly soiled hands, arms or fingernails. Observed employee with bleeding top side of hand near knuckle adjacent to cook line. Person in charge had employee leave area to clean and take care of hand. **Corrective Action Taken**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect near triple sink in rear of establishment.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw shelled eggs stored over ready to eat potatoes. In walk in cooler, raw chicken over ready to eat Krab salad. In walk in cooler, raw fish stored over container of ready to eat sauce. All items moved and stored correctly. Corrected On-Site Repeat Violation Admin Complaint
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, raw chicken stored over raw pork. Items moved and stored correctly. Corrected On-Site
- 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. See stop sale. Improper time marking on all buffet items. Person in charge indicated buffet items were put out at 10:30:am; however, time parameters indicated on the establishments time record documents indicate food is put out a 11:00 am. Person in charge updated time parameter documents to indicate 10:30 am. Corrected On-Site
- 32-11-5:Intermediate - Employee bathroom did not have towels or soap. Hand wash sink on front line had no towels
- 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Person in charge indicated fish is partially cooked-then cooled down-then fully cooked to order. However person in charge did not written procedures for non-continuous cooking. Inspector provide non-continuous cooking paperwork. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Two separate hand washing sinks being used by two separate employees to wash dishes.
- 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. Two pans of ready to eat chicken, and one pan of egg rolls prepared yesterday had no labels. All items dated by manager. Corrected On-Site Repeat Violation
Food safety inspection conducted on 12/8/2023 revealed 26 total violations (7 high priority, 4 intermediate, 15 basic).