SAKANA RESTAURANT
2908 W GANDY BLVD
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 3/17/2025
High Priority
0
Intermediate
2
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed food debris build up on some reach in cooler handles in kitchen at time of inspection.
- 14-11-5:Basic - Equipment in poor repair. Observed torn gaskets on reach in cooler in kitchen close to dish machine at time of inspection.
- 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee drink stored in reach in cooler next to expo window at time of inspection. Operator had employee remove drink during inspection. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Some cutting boards in kitchen are stained at time of inspection.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee use hand wash sink in kitchen to fill metal food container at time of inspection.
Food safety inspection conducted on 3/17/2025 revealed 5 total violations (0 high priority, 2 intermediate, 3 basic).
Inspection on 9/5/2024
High Priority
2
Intermediate
4
Basic
5
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table in kitchen. Operator relocated. **Corrected On-Site**
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee plate of food on reach in freezer in dry storage area.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on bulk boxes of Togo containers.
- 08B-38-4:Basic - Food stored on floor. Bulk soy sauce on floor in kitchen
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door.
- 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Bartender picked up cut lime with her barehand and put in drink for customer. Inspector spoke with operator about proper hand washing procedures.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over cut carrots in walk in cooler . Raw chicken over rice in walk in cooler. Operator relocated at time of inspection. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Strainer in handwash sink in kitchen. Operator removed. **Corrected On-Site**
- 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.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled with blue liquid under handwash sink in kitchen. Operator labeled at time of inspection.
Food safety inspection conducted on 9/5/2024 revealed 11 total violations (2 high priority, 4 intermediate, 5 basic).