DirtyFLRestaurant Inspection Data

SAKURA THE VILLAGES 2 INC

1104 Bichara Boulevard
Florida, 32159
Spanish Springs
Lake County County

Overall Food Safety Rating

★½☆☆☆ (1.7/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 4/14/2025

Inspection #: Visit ID: 10734836

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
  • 36-36-4:Basic - Ceiling tile missing. -Above dish machine.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
  • 36-17-5:Basic - Floor tiles missing and/or in disrepair.
  • 14-13-4:Basic - Food-contact surface not smooth and easily cleanable. -Rice cooker with duct tape around lid.
  • 36-24-5:Basic - Hole in or other damage to wall. -By dish machine.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelf under prep table by microwave. -Oven exterior. -Interior of fryer cabinets. Repeat Violation
  • 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. -Employee grabbing dirty dishes and then grabbing clean dishes.
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw pork over sauce. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Krab meat 67f. Less than 4 hours. Advised to rapid chill. Operator placed in cooler. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Prep cooler cutting board.

Inspection Date: 12/4/2024

Inspection #: Visit ID: 8748084

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Wallet on cutting board. Corrected On-Site Repeat Violation
  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. -Prep cooler gaskets torn. Repeat Violation
  • 10-08-5:Basic - Ice scoop handle in contact with ice.
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Corrected On-Site
  • 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -Over rear prep.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under flat grill. -Interior of fryer cabinets.
  • 25-05-4:Basic - Single-service articles improperly stored. -Case of napkins on floor at wait station.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee handled raw beef and shrimp and then grabbed clean plate. Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Prep cooler cutting board.

Inspection Date: 6/26/2024

Inspection #: Visit ID: 8702286

  • N/A:No Violations Were Observed

Inspection Date: 6/25/2024

Inspection #: Visit ID: 8543350

  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. -Paper towel dispenser by fryer.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cigarettes and vape on sauce bucket. Corrected On-Site
  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. -Reach in cooler gasket torn across from flat grill.
  • 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of stove top. -Behind fryers. -Exterior of bulk rice containers. Repeat Violation
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Behind cook line.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. -Dented #10 can of ketchup. Repeat Violation
  • 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. -0 ppm. Warning
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed employee cutting raw beef, washed gloves instead of changing gloves and washing hands.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Rice 60f. Less than 4 hours. Operator placed in cooler. **Corrective Action Taken** Repeat Violation
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards above rice bulk containers. -Vegetable slicers.

Inspection Date: 1/11/2024

Inspection #: Visit ID: 8586627

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-10-4:Basic - Equipment or utensils not designed or constructed in a durable manner. -Reach in prep cooler gasket torn.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters. -Stove top. Repeat Violation
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 01B-01-4:High Priority - Dented/rusted cans present. See stop sale. -1 can of ketchup. -1 can of soy sauce.
  • 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. -Observed employee take out trash and then return to wrapping lettuce without washing hands.
  • 08B-56-4:High Priority - Food stored in ice used for drinks. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 60f. Less than 4 hours. Manager placed in walk in cooler to rapid chill. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -At kitchen entrance.

Inspection Date: 11/2/2023

Inspection #: Visit ID: 8364284

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -Sauce scoop in buckets in walk in cooler.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Corrected On-Site Repeat Violation
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Corrected On-Site
  • 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Repeat Violation
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters. -Walk in cooler fan covers.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Ribs in standing water. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
  • 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. -Employee plated wontons with bare hands.
  • 12A-05-4:High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee took drink and then continued cooking.
  • 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Salmon sitting on rag. Corrected On-Site
  • 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Raw fish stored with cabbage. Repeat Violation
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over onions in prep cooler.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -By fryers.