SAKURA JAPANESE BUFFET
870 SW FEDERAL HWY, STUART 34994
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 3 health inspection reports
All Inspection Reports
Inspection on 4/2/2024
High Priority
2
Intermediate
1
Basic
2
Total
5
Disposition: Follow-up Inspection Required
Inspection Details:
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. At back door in kitchen.
- 10-02-4:Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hanging on pipe saturated in food splatter and oil at cook line. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw salmon over avocados at reach in cooler sushi bar, raw chicken over cooked chicken reach in cooler kitchen. Corrected On-Site Repeat Violation Admin Complaint
- 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. Observed Raw chicken over raw beef at walk in freezer. Both products not in commercial packaging. 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. Employee health reporting agreement sent to operator.
Food safety inspection conducted on 4/2/2024 revealed 5 total violations (2 high priority, 1 intermediate, 2 basic).
Inspection on 3/12/2024
High Priority
5
Intermediate
3
Basic
1
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed Large gap on back door in kitchen.
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Smoked salmon over mango purée reach in freezer sushi area, raw shrimp over French fries reach in freezer kitchen. Operator stored properly. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw salmon over sliced cucumber reach in cooler at sushi area. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed sushi rolls in walk in cooler dated 3/10. Per operator sushi rolls on time control.
- 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed sushi rolls in walk in cooler dated 3/10. Per operator sushi rolls on time control.
- 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. Cold buffet: Cut melons, seaweed salad, crab salad shrimp salad, kimchi, cuttlefish salad, Hot buffet: tempura chicken, fried shrimp, squid, fried fish, stuffed oysters, ginger chicken, cooked mushrooms. Per operator, all items out of temperature for 1 hour. Advised operator to place time stamp for all buffet items as specified in time control sheet.
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. hibachi station: cooked noodles (52F - Cooling) at 12:10 since 11:00 - 53F at 12:30 At current rate of cooling product will not reach 41F within 6 hours. Operator moved to walk in cooler. **Corrective Action Taken**
- 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/
- 53B-05-5:Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Food safety inspection conducted on 3/12/2024 revealed 9 total violations (5 high priority, 3 intermediate, 1 basic).
Inspection on 11/2/2023
High Priority
1
Intermediate
1
Basic
6
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Zip pod case on prep table Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. In walk-in cooler and walk-in freezer Repeat Violation
- 10-08-5:Basic - Ice scoop handle in contact with ice. At server station Corrected On-Site
- 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. In corn starch, sugar, flour bins Corrected On-Site
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Under make table
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in standing water
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over broccoli under make table. Raw chicken over prepped onions in walk-in. Corrected On-Site
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At server station Repeat Violation
Food safety inspection conducted on 11/2/2023 revealed 8 total violations (1 high priority, 1 intermediate, 6 basic).