DirtyFLRestaurant Inspection Data

SAKURA JAPANESE BUFFET

Southwest Federal Highway
Florida, 34994
Martin County County

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 4/1/2025

Inspection #: Visit ID: 10808998

  • 06-01-5:Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. At three compartment sink- raw pork ribs defrosting I'm standing waters- operator removed. Corrected On-Site - From follow-up inspection 2025-04-01: Admin Complaint

Inspection Date: 3/28/2025

Inspection #: Visit ID: 10714470

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At three compartment sink- raw pork ribs defrosting I'm standing waters- operator removed. Corrected On-Site
  • 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left through back door and upon return started handling food and clean utensils without washing their hands - educated operator - employee washed hands properly Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler - raw chicken stored over sauces- operator removed and stored properly. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At three compartment sink- Raw pork ribs 52F- cold holding- food not prepared or portioned today- food sitting in standing water- food out temperature for 1.5 hours- operator moved to stove to be cooked. **Corrective Action Taken**
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler- cooked noodles 65-69F at 2:10 to 65-69F at 2:40 ( cooling since 12:00)- food covered and stored Iarge quantity- at current rate of cooling food will not reach to 41F within remaining time- operator placed in walk in freezer to quick chill. **Corrective Action Taken** Repeat Violation
  • 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.

Inspection Date: 11/6/2024

Inspection #: Visit ID: 10713816

  • N/A:No Violations Were Observed

Inspection Date: 11/5/2024

Inspection #: Visit ID: 8768767

  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. At sushi bar, fish thawing at room temperature Warning
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At kitchen, Employee went from handling dirty dishes to going into the walk in cooler grab bust-pan of raw chicken without washing hands. Advised operator of proper handwashing. Warning
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. At sushi bar, wiping cloth used in sushi rice. Operator removed. Corrected On-Site Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, Raw shrimp stored over broccoli . Advised operator of proper storage. Raw chicken stored over sauces. Operator stored correctly. 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. Raw chicken stored over raw beef . Advised operator of proper storage. Repeat Violation Admin Complaint
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At walk in cooler, raw oyster shells being reused for stuffed krab meat to serve to customers. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. at buffet station multiple items . Over 4 hour time mark See stop sale Warning
  • 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. at buffet station multiple items . Over 4 hour time mark See stop sale 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. Observed multiple items at salad station with no time mark. Per operator, items stored for approximately 1 hour. Advised operator time mark items. Corrected On-Site Warning
  • 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At cook line, raw beef (57F -Cooling)@3:38 since 11:30; raw chicken (45F - Cooling)@3:38 since 11:30. At the current rate, product did not reach 41F within 4hours. See stop sale. Warning
  • 03D-06-5:High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At cook line, raw beef (57F -Cooling)@3:38 since 11:30; raw chicken (45F - Cooling)@3:38 since 11:30. At the current rate, product did not reach 41F within 4hours. See stop sale. Warning
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At sushi bar, shrimp tempura (72F - Hot Holding). Operator discarded product. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. At sushi bar, bottle of winded on counter with fish. Operator removed, Corrected On-Site Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler, marinated raw chicken wings (55F - Cooling)@3:07 since 2:30, 54F @3:51; at the current rate, product will not reach 41F within 4 hours. Operator place wings into freezer for quick chill. Warning
  • 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. Provided form to operator. Repeat Violation Warning
  • 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At sushi bar, handwashing sink has no hot water. Warning

Inspection Date: 4/2/2024

Inspection #: Visit ID: 8644027

  • 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.

Inspection Date: 3/12/2024

Inspection #: Visit ID: 8628543

  • 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.

Inspection Date: 11/2/2023

Inspection #: Visit ID: 8370547

  • 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