ZAKURA
4007 SW PORT ST LUCIE BLVD UNIT 1
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
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).