DirtyFLRestaurant Inspection Data

SARKU JAPAN

International Drive
Orlando, Florida, 32819
Florida Center
Orange County County

Overall Food Safety Rating

★½☆☆☆ (1.6/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 4/25/2025

Inspection #: Visit ID: 10826469

  • 06-09-1:Basic - - From initial inspection : 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. Salmon in walk-in cooler - From follow-up inspection 2025-04-25: **Time Extended**
  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Front counter make table at 50F ambient Repeat Violation - From follow-up inspection 2025-04-25: **Time Extended**
  • 10-06-5:Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs in noodles at flattop Corrected On-Site Repeat Violation - From follow-up inspection 2025-04-25: **Time Extended**
  • 12A-16-4:High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee come in back door and go directly to working on the flattop. Operator will coach employee on proper hand washing **Corrective Action Taken** - From follow-up inspection 2025-04-25: **Time Extended**
  • 08A-08-5:High Priority - - From initial inspection : High Priority - Raw animal food stored in same container as ready-to-eat food. Raw salmon with Krab sticks in walk-in cooler Corrected On-Site - From follow-up inspection 2025-04-25: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. California roll (51F - Cold Holding) in front lowboy cooler overnight Repeat Violation - From follow-up inspection 2025-04-25: **Time Extended**
  • 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At dish - From follow-up inspection 2025-04-25: **Time Extended**

Inspection Date: 4/24/2025

Inspection #: Visit ID: 8834342

  • 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. Salmon in walk-in cooler
  • 14-11-5:Basic - Equipment in poor repair. Front counter make table at 50°F ambient Repeat Violation
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs in noodles at flattop Corrected On-Site Repeat Violation
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee come in back door and go directly to working on the flattop. Operator will coach employee on proper hand washing **Corrective Action Taken**
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Raw salmon with Krab sticks in walk-in cooler Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. California roll (51F - Cold Holding) in front lowboy cooler overnight Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. California roll (51F - Cold Holding); raw salmon (47F - Cold Holding); spicy tuna (47F - Cold Holding); Krab stick (47F - Cold Holding) Top of make table and lowboy at front counter Repeat Violation Admin Complaint
  • 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/
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At dish

Inspection Date: 7/22/2024

Inspection #: Visit ID: 8834059

  • 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Front counter make table ambient temperature 55F - From follow-up inspection 2024-07-22: **Time Extended**
  • 10-08-5:Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. At front counter Corrected On-Site - From follow-up inspection 2024-07-22: **Time Extended**
  • 10-06-5:Basic - - From initial inspection : Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In noodle drawer at front counter Corrected On-Site - From follow-up inspection 2024-07-22: **Time Extended**
  • 05-09-4:Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. In make table at front counter. In far rear of cooler behind multiple containers Corrected On-Site - From follow-up inspection 2024-07-22: **Time Extended**
  • 08B-39-4:Basic - - From initial inspection : Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee chopping unwashed cabbage - From follow-up inspection 2024-07-22: **Time Extended**
  • 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. At front counter at flattop Corrected On-Site - From follow-up inspection 2024-07-22: **Time Extended**
  • 12A-18-4:High Priority - - From initial inspection : High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed cook at front counter wipe hands on soiled apron - From follow-up inspection 2024-07-22: **Time Extended**
  • 01B-02-5:High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. masago (54F - Cold Holding); cream cheese (50F - Cold Holding) in front make table overnight - From follow-up inspection 2024-07-22: **Time Extended**
  • 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Quart measuring cup in hand sink next to fryer Corrected On-Site - From follow-up inspection 2024-07-22: **Time Extended**
  • 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At three compartment sink - From follow-up inspection 2024-07-22: **Time Extended**
  • 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At three compartment sink - From follow-up inspection 2024-07-22: **Time Extended**
  • 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Plan not filled out completely - From follow-up inspection 2024-07-22: **Time Extended**
  • 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing toxic substance not labeled. Brownish liquid at three comp sink - From follow-up inspection 2024-07-22: **Time Extended**

Inspection Date: 7/19/2024

Inspection #: Visit ID: 8729769

  • 14-11-5:Basic - Equipment in poor repair. Front counter make table ambient temperature 55°F
  • 10-08-5:Basic - Ice scoop handle in contact with ice. At front counter Corrected On-Site
  • 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In noodle drawer at front counter Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In make table at front counter. In far rear of cooler behind multiple containers Corrected On-Site
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee chopping unwashed cabbage
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At front counter at flattop Corrected On-Site
  • 12A-18-4:High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed cook at front counter wipe hands on soiled apron
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. masago (54F - Cold Holding); cream cheese (50F - Cold Holding) in front make table overnight
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (44F - Cold Holding); eel (50F - Cold Holding); raw spicy tuna (46F - Cold Holding); krab stick (52F - Cold Holding) items in unit less then two hours. Operator will move to work in cooler masago (54F - Cold Holding); cream cheese (50F - Cold Holding) top of mask table at front counter Warning
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Quart measuring cup in hand sink next to fryer Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At three compartment sink
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At three compartment sink
  • 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. Plan not filled out completely
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Brownish liquid at three comp sink

Inspection Date: 3/21/2024

Inspection #: Visit ID: 8573043

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At three comp sink
  • 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee go from money handling to food prep without washing hands between glove change. Operator coached employee proper hand washing **Corrective Action Taken**
  • 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 operator with form **Corrective Action Taken**

Inspection Date: 12/12/2023

Inspection #: Visit ID: 8348896

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. at triple sink
  • 33-06-4:Basic - Trash receptacles not provided where needed in establishment. At handsink near fryers
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Quart container in handsink near fryers. Strainer hanging over handsink at triple sink. Corrected On-Site Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At triple sink
  • 31B-03-4:Intermediate - No soap provided at handwash sink. at triple sink