ZAKURA
4007 SW PORT ST LUCIE BLVD UNIT 1
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 4/25/2025
High Priority
3
Intermediate
4
Basic
3
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In bulk items rice, tempura Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 71f water operator removed Corrected On-Site
- 14-06-4:Basic - Wood food-contact surface not properly sealed. Above cooks line
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over fish not commercially packaged
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs room temperature been out since 11 found at 1:35 fish eggs found at 1:37 been out since 11 am advised to rapid chill. Will provide operator with a written time plan
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice found at 1:40 at 77f hot holding was made at 11am, manager placed on time and made time plan Corrected On-Site
- 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. Printed for operator Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 new employees printed each employee signed Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. On far cooks line operator placed soap at station 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. Made plan with operator printer and keep for every inspection Corrected On-Site
Food safety inspection conducted on 4/25/2025 revealed 10 total violations (3 high priority, 4 intermediate, 3 basic).
Inspection on 12/10/2024
High Priority
2
Intermediate
2
Basic
1
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 14-74-7:Basic - - From initial inspection : 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. Coolers are not maintaining tcs foods at 41F or below. -2 door low boy. Cans of biscuit dough are being stored in front of vents. -Sushi display case. Ambient 42-43f. Operator turned cooler down. - From follow-up inspection 2024-12-10: Sushi display cooler is not in use. Ambient thermometer reading 70f. Operator states he will not use until maintaining temperature . Low boy cooler reading 48f. Ambient with my thermometer. Cooler is out of use and no food being stored inside.Operator states he will call technician to come back out. **Time Extended**
- 08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cream cheese mix and cucumbers in small red reach in Repeat Violation - From follow-up inspection 2024-12-10: **Time Extended**
- 02C-01-5:High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Curry and soups made Tuesday - From follow-up inspection 2024-12-10: **Time Extended**
- 16-32-5:Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quart test strips for chlorine dishwasher. Educated operator - From follow-up inspection 2024-12-10: **Time Extended**
- 11-26-1:Intermediate - - From initial inspection : Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 new hires. Provided employee reporting agreement form **Corrective Action Taken** - From follow-up inspection 2024-12-10: **Time Extended**
Food safety inspection conducted on 12/10/2024 revealed 5 total violations (2 high priority, 2 intermediate, 1 basic).
Inspection on 12/6/2024
High Priority
5
Intermediate
3
Basic
6
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 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. Coolers are not maintaining tcs foods at 41F or below. -2 door low boy. Cans of biscuit dough are being stored in front of vents. -Sushi display case. Ambient 42-43f. Operator turned cooler down.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife between coolers on cooks line. Advised to move and sanitize Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 89f. Operator removed Corrected On-Site Repeat Violation
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In 2 door stainless reach in
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters heavily soiled in grease
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Servers area Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cream cheese mix and cucumbers in small red reach in Repeat Violation
- 02C-01-5:High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Curry and soups made Tuesday
- 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shelled eggs found at 80f on work cart next to wok. In service for 3 hours. Advised to move to cooler to rapid chill. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna (52F - Cold Holding); krab (51F - Cold Holding); cream cheese (55F - Cold Holding); salmon (47F - Cold Holding); escolar (50F - Cold Holding); At sushi bar. Operator stated in cooler since 11am, 3.20hours ago. Operator to moved to freezer to rapid chill. Panang curry (47F - Cold Holding); Tom yum soup (44F - Cold Holding); red curry (44F - Cold Holding); Observed in low boy cooler. In cooler overnight. See stop sale Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Used to store containers at servers area Repeat Violation
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quart test strips for chlorine dishwasher. Educated operator
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 new hires. Provided employee reporting agreement form **Corrective Action Taken**
Food safety inspection conducted on 12/6/2024 revealed 14 total violations (5 high priority, 3 intermediate, 6 basic).
Inspection on 6/14/2024
High Priority
4
Intermediate
2
Basic
5
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup found in rice and tempura. Manager removed on site. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils not in running water with temperature at 85f.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Can of coke found in reach in cooler. Discarded by Manager. Employee drinks near drink station. Corrected On-Site
- 14-06-4:Basic - Wood food-contact surface not properly sealed. Unsealed sushi trays. Do not use.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Bulk sauce no label. Corrected On-Site
- 03B-15-5:High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Boba found at 94f hot holding. Recommend to place in cooler. Corrected On-Site
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel in contact with green onions and lemons. Manager removed on site. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat foods. Chicken on top of tofu. Lobster over ednmamae and ice cream. Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Lysol near single serve items. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Cleaning dish sponge found in sink. Corrected On-Site
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple items found on menu not identified with raw or asterisk. Employees started to fix correction. **Corrective Action Taken**
Food safety inspection conducted on 6/14/2024 revealed 11 total violations (4 high priority, 2 intermediate, 5 basic).
Inspection on 2/1/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 2/1/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 1/5/2024
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 51-16-7:Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added dish machine next to 3 CS , informed owner. Warning - From follow-up inspection 2024-01-05: **Time Extended**
Food safety inspection conducted on 1/5/2024 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 10/26/2023
High Priority
2
Intermediate
2
Basic
5
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-68-5:Basic - Hood ventilation system, evidenced by grease accumulation on walls/ceiling. Build up of grease.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Stored on cooks line. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Whisk and ladles. Corrected On-Site
- 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Avocados and oranges on line not washed. Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In stand up/reach in cooler in back room.
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In chest freezer for fish in back room. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish eggs 78f cold holding , kale cut 78f cold holding , manager placed in cooler **Corrective Action Taken**
- 51-16-7:Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added dish machine next to 3 CS , informed owner. Warning
- 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. This for sushi rice. Corrected On-Site
Food safety inspection conducted on 10/26/2023 revealed 9 total violations (2 high priority, 2 intermediate, 5 basic).