DirtyFLRestaurant Inspection Data

SARKU JAPAN

With 8 inspections documented, SARKU JAPAN maintains a 3.1/5 food safety rating in PENSACOLA. Recent inspections show improving food safety practices.

Last inspection: 1 months ago · 8 reports on file

5100 North 9th Avenue
Pensacola, Florida, 32504
Escambia County County

Overall Food Safety Rating

★★★☆☆ (3.1/5)
Based on 8 health inspection reports

All Inspection Reports

2/5/2026· 1mo ago

Visit ID: 13626279

Met Inspection Standards
  • N/A:No Violations Were Observed

1/26/2026· 1mo ago

Visit ID: 10882892

Met Inspection Standards

1 high, 1 basic

  • 14-11-5:Basic - Equipment in poor repair. Lowboy reach-in coolers under grill have torn gaskets.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee on grill scratch head while wearing gloves. While attempting to ask employee to change gloves and wash hands, employee grabbed spatulas to portion food on customer's plate.

7/22/2025· 7mo ago

Visit ID: 13466727

Met Inspection Standards

1 high, 1 basic

  • 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler under grill in disrepair. Per manager, cooler unable to hold pressure and is getting serviced today. Some items had ice applied to them before inspection.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken in reach-in cooler at 51f for 30 minutes, and cut cabbage sitting outside temperature control next to grill at 78f for 1 hour. Operator applied ice to these items to rapidly cool them. **Corrective Action Taken**

1/8/2025· 1y 2mo ago

Visit ID: 8840434

Met Inspection Standards

1 basic

  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Holding utensils for rice and sushi in water at 73f and 94f. Operator changed out water, new water only 118f. Discussed with operator ways to keep water warm. Repeat Violation

7/25/2024· 1y 7mo ago

Visit ID: 8746378

Met Inspection Standards

3 high, 3 basic

  • 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 for dry rice touching rice.
  • 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. Handle for tongs touching noodles on make line. Operator removed tongs during inspection. Corrected On-Site Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives and rice scoop in standing water less than 135f. Repeat Violation
  • 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer reading 0ppm for both operator's and inspector's test strips. Operator set up sanitizer with chlorine and achieved 50ppm. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken in reach-in cooler at 46f overnight. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken in reach-in cooler at 46f overnight. See stop sale. Repeat Violation

3/13/2024· 1y 12mo ago

Visit ID: 8631104

Met Inspection Standards
  • N/A:No Violations Were Observed

3/12/2024· 2y ago

Visit ID: 8363700

Follow-up Inspection Required

3 high, 2 int, 2 basic

  • 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. Handle of tongs touching noodles. Operator removed tongs during inspection. Repeat Violation
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives and rice scoop held in standing water at 50f. Repeat Violation
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler under grill: noodles 57f, beef 50f, chicken 50f. All items out of temperature for 2 hours. Repeat Violation 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 held on time not time marked. Per manager, rice has been holding for 2.5 hours.
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Automatic vacuum breaker missing at mop sink splitter. Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pitcher stored in hand wash sink behind front counter. Operator removed pitcher during inspection. 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. No written plan available for sushi rice. Repeat Violation

7/11/2023· 2y 8mo ago

Visit ID: 8321841

Met Inspection Standards

3 high, 1 int, 3 basic

  • 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 on make bar
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop on front line in standing at 87f/ sushi knives on sushi bar in standing water at 57f
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Wet towel used under cutting board in back kitchen.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: panned raw shrimp over vegetables, sauce, watermelon, and pickled ginger
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked noodles on make bar 52f less than 2 hours
  • 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop 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. Observed sushi rice held under 4 hours TPHC with no written plan available. Written plan proved during inspection. **Corrective Action Taken**