SARKU JAPAN
International Drive
Orlando, Florida, 32819
Florida Center
Orange County County
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 7/22/2024
High Priority
2
Intermediate
5
Basic
6
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 7/22/2024 revealed 13 total violations (2 high priority, 5 intermediate, 6 basic).
Inspection on 7/19/2024
High Priority
3
Intermediate
5
Basic
6
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 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
Food safety inspection conducted on 7/19/2024 revealed 14 total violations (3 high priority, 5 intermediate, 6 basic).