SAKURA
265 Colony Boulevard
Florida
Sumter County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 12/13/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 12A-12-4:High Priority - - From initial inspection : High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee cutting with raw beef immediately after started handling cleaned containers and utensils, Inspector instructed to washed hands. **Warning** - From follow-up inspection 2024-12-13: Male employee rinsed hands, no soap applied and no rubbing after cutting raw beef. Inspector instructed to wash hands properly and provide handout **Admin Complaint**
Food safety inspection conducted on 12/13/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 12/9/2024
High Priority
8
Intermediate
4
Basic
16
Total
28
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl no handle inside salad container.
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at the cook line with ambient temperature of 58.6F **Warning**
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. At the triple sink, raw ground tuna (30F) thawed in standing water at 59F. Inspector instructed to opened bags and placed tune inside cooler. **Corrected On-Site**
- 14-71-4:Basic - Duct tape used to repair nonfood-contact surface. At the cook line, rice warmer handle with gray tape.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables and above prep tables, some were moved. **Corrective Action Taken**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the cook line, employee jacket stored on top of to go containers.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Multiple male employees at the cook line and server.
- 08B-38-4:Basic - Food stored on floor. At the cook line, case of avocados on floor under shelves.
- 36-24-5:Basic - Hole in or other damage to wall. Wall behind mop sink
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, rice spoons in 87F water.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At the triple sink area and sushi bar.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior part of hood heavily soiled also with dripping grease.
- 08B-54-4:Basic - Uncovered food stored near sink exposed to splash. At the cook line, pre portions cups for soup next to Handwash sink, Inspector instructed to moved all. **Corrected On-Site**
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, case of unwashed produce stored above cook noodles and container of cut cabbage.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At the dry storage area, bin with white substance not labeled (Sugar).
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. In use dish machine 0 ppm, Inspector instructed to set up triple sink, chlorine 50-100ppm in triple sink. **Warning**
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. At the cook line four male employees working at the cook line with raw food and other food started wearing gloves and no hand washed occurred. inspector instructed to washed hands and continue working with food. **Warning**
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee cutting with raw beef immediately after started handling cleaned containers and utensils, Inspector instructed to washed hands. **Warning**
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Male employee at the sushi bar area, rinsed dirty spoon in hand sink and immediately after placed spoon inside container with more cleaned utensils, inspector instructed to place utensils in triple sink to properly washed.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw beef stored above cooked noodles. Also in freezer, raw beef above raw shrimp.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler at the cook line, (overnight products), raw shell eggs58F, cooked chicken 56F, corn 58F, corn mixed 59F, lettuce 58F, steamed broccoli 59F, asparagus 60F, Krab 67F, raw scallops 59F, raw shrimp 56F **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, (overnight products), raw shell eggs58F, cooked chicken 56F, corn 58F, corn mixed 59F, lettuce 58F, steamed broccoli 59F, asparagus 60F, Krab 67F, raw scallops 59F, raw shrimp 56F **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. At the sushi bar area, sushi rice no time marked, per manager rice cooked at 11:00am. Also at the cook line, white rice no time marked.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink at the sushi bar area used to stored dirty utensil, also male employee rinsed spoon in sink, Inspector instructed to place in dishmachine.
- 53B-10-4:Intermediate - Records/documents for required employee training do not contain all of the required information. Multiple cards with no date of training, also missing some information.
- 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. One male card expired.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. At the front service area, spray bottle with clear liquid not labeled.
Food safety inspection conducted on 12/9/2024 revealed 28 total violations (8 high priority, 4 intermediate, 16 basic).