SAKURA JAPANESE SUSHI & GRILL
1318 N MONROE ST STE B & C, TALLAHASSEE 32303
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 4/22/2024
High Priority
2
Intermediate
5
Basic
10
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 32-05-4:Basic - Bathroom facility in disrepair. Door to employee bathroom in disrepair.
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch at sushi bar while engaging in food preparation.
- 10-14-5:Basic - Ice bucket/shovel stored on floor between uses.
- 10-08-5:Basic - Ice scoop handle in contact with ice in wait station.
- 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses . Ice scoop stored on top of ice machine.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at sushi bar.
- 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. Strong odor between employee bathroom and warehouse washing area.
- 08B-12-5:Basic - Stored food not covered. Wontons stored on a tray in walk in freezer uncovered.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over berries in deep freezer.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Chemicals stored in hand wash sink in employee restroom.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times in employee restroom. Trash can and mop bucket blocking sink.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Rice stored in bottom of sink drain at sushi bar. Employee bathroom hand wash sink used for storing supplies and chemicals.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to cook line and in employee restroom. Repeat Violation
- 31B-03-4:Intermediate - No soap provided at handwash sink in employee restroom.
- 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. Sushi bar- fish roe 61F (11:00-3:00). Kitchen- breaded shrimp 70F (11:00-3:00). Repeat Violation
Food safety inspection conducted on 4/22/2024 revealed 17 total violations (2 high priority, 5 intermediate, 10 basic).
Inspection on 12/13/2023
High Priority
0
Intermediate
3
Basic
2
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Observed ginger and soy sauce buckets stored on floor in walk in cooler.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold-like substance inside walls of ice machine.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in server station. Manager stored paper towels 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. Observed tofu 58F on shelf in kitchen at 1:00. Per employee since 11:00 held on time with no written procedure. Employee stored tofu in reach in cooler. New temperature at 1:45: 49F.
Food safety inspection conducted on 12/13/2023 revealed 5 total violations (0 high priority, 3 intermediate, 2 basic).