DirtyFLRestaurant Inspection Data

SAKURA HOUSE

895 FOX VALLEY DR STE 121

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 3/6/2025

Inspection #: Visit ID: 8992735

  • 32-02-4:Basic - Bathroom door left open other than during cleaning or maintenance. Corrected On-Site
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. - cooling cooler door handles soiled
  • 36-37-5:Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. - acoustical ceiling tile over cook line
  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. - package of scraped tuna. See stop sale
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - back pack container of msg
  • 35B-03-4:Basic - Outer openings not protected with self-closing doors. - back door
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - scrambled egg (82 - Cold Holding) Observed sitting on counter at cook line. Manager moved to fridge. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - cutting board at cookline stained
  • 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. - items in Sushi Lunch - items in Nigiri and Sashimi - items in Sushi Platters Manager added asterisk to all menus Corrected On-Site

Inspection Date: 10/2/2024

Inspection #: Visit ID: 8992332

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. - gasket torn on cookline cooler - From follow-up inspection 2024-10-02: **Time Extended**

Inspection Date: 10/1/2024

Inspection #: Visit ID: 8781355

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. - plastic bowl used to scoop bulk dry foods. Operator removed Corrected On-Site
  • 14-11-5:Basic - Equipment in poor repair. - gasket torn on cookline cooler
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. WALK IN COOLER: - salmon (44F - Cold Holding); - raw beef (44F - Cold Holding); - raw shrimp (45F - Cold Holding); - raw chicken (45F - Cold Holding) Warning
  • 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. - provided to operator

Inspection Date: 2/15/2024

Inspection #: Visit ID: 8446145

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Flour and rice have bowls instead of scoop at dry storage area across from walk in cooler Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Metal spatulas stored in 67F water at wok station Corrected On-Site
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Salmon in walk in cooler wrapped in paper towel
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw shell eggs stored over cooked noodles at reach in cooler on cooks line Corrected On-Site
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board on make table at cooks line

Inspection Date: 7/14/2023

Inspection #: Visit ID: 8380410

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In the bin
  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Under the wok station
  • 36-24-5:Basic - Hole in or other damage to wall. At the back door the FRP at the light switch needs to be patched
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. At the cooks line
  • 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 over raw shrimp in the low boy cooler
  • 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. Items not dated