SARKU JAPAN

With 6 inspections documented, SARKU JAPAN maintains a 2.0/5 food safety rating in TAMPA. Recent inspections indicate some food safety concerns.

Last inspection: 1 months ago · 6 reports on file

International Drive

Orlando, Florida, 32819

Florida Center

Orange County County

★★☆☆☆ (2.0/5)

Based on 6 health inspection reports

All Inspection Reports

Visit ID: 10902864

Met Inspection Standards

1 high, 4 int, 1 basic

10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives stored in standing water temped 41 F.
22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washed and rinsed large food pans in three-compartments sink, then put on drain boards to air dry. No sanitizer in three-compartments sink. Discussed with manager, manager setup sanitizer with quaternary ammonia and tested 200ppm, informed employee to re-sanitize food pans. **Corrective Action Taken**
12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee entered kitchen after lunch break, washed hands in three-compartments sink with soap then engaged to prep sushi rolls. Discussed with manager to educate employee to wash hands in handwash sink.
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by 2 large meat mixers in kitchen. Manager moved machines aside and able to utilized the handwash sink at time of inspection. Corrected On-Site
31B-03-4:Intermediate - No soap provided at handwash sink. At front service line. Provided at time of inspection. Corrected On-Site
41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. 1 spray bottle with pink liquid at back kitchen. Manager labeled. Corrected On-Site

Visit ID: 10767802

Met Inspection Standards

1 int, 2 basic

50-09-4:Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. Warning - From follow-up inspection 2025-01-30: **Time Extended**
40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored on top of bottled drinks. Warning - From follow-up inspection 2025-01-30: **Time Extended**
27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off in handwash sink at prep area in kitchen. Warning - From follow-up inspection 2025-01-30: **Time Extended**

Visit ID: 8871765

Follow-up Inspection Required

1 high, 2 int, 3 basic

50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
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 jackets stored on top of bottled drinks. Warning
08B-37-4:Basic - Food stored in a prohibited area. Bento boxes stored on employee break table while employee eating. Employee moved bento boxes to reach-in cooler. Corrected On-Site Warning
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler Cold Holding: cream cheese 54 F, cut cabbage 56 F, raw chicken 48 F. Operator opened walk-in freezer door inside walk-in cooler to help cooling time/temperature control for safety food at time of inspection. **Corrective Action Taken** Repeat Violation Warning
31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At prep area in kitchen. Operator provided. Corrected On-Site Warning
27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off in handwash sink at prep area in kitchen. Warning

Visit ID: 8787596

Met Inspection Standards

3 high, 1 int, 2 basic

08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee's cut watermelon stored over food to be served the public in walk-in cooler.
21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 2 sanitizing buckets tested 0ppm in kitchen. Repeat Violation
12A-20-4:High Priority - Employee washed hands with no soap. Employee washed hands in prep sink with no soap.
22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed multiple spatulas and knives in three compartments sink, then brought back to use at front cook line without sanitized and proper air dry. Employee washed and rinsed Food containers then put away to air dry without sanitized. No sanitizer set up in three compartments sink.
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawer cooler under grill: egg noodle 47 F.
12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink.

Visit ID: 8485349

Met Inspection Standards

2 high, 1 int, 1 basic

21-08-4:Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Test 0ppm. Operator remade sanitizer, test 200ppm.
22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Test 0ppm. Operator remade solution, test 200ppm. Corrected On-Site
03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of sushi rice (102F - Hot Holding) in kitchen. Operator put sushi in time control form and able to determined time marked. **Corrective Action Taken**
16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.

Visit ID: 8386527

Met Inspection Standards

1 high, 6 basic

35A-03-4:Basic - Dead roaches on premises. 3 dead roaches on floor at kitchen area. Employee removed, cleaned and sanitized the area. Corrected On-Site
12B-01-4:Basic - Employee eating while preparing food. Observed employee eating at front cooking area. Discussed with manager.
51-13-4:Basic - No Heimlich maneuver/choking sign posted.
14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
29-11-4:Basic - Water leaking from faucet in handwash sink at front service area.
21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Corrected On-Site Repeat Violation
41-25-4:High Priority - Tracking powder pesticide used inside establishment.