SAKARI SUSHI
510 N ORLANDO AVE STE# 104
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/28/2025
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Bag of rice next to cook line Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No handwashing sign at bar station Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar and star anise not labeled Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored. Medicine container next to spices at cook line Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels At bar station Corrected On-Site
Food safety inspection conducted on 2/28/2025 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 10/22/2024
High Priority
0
Intermediate
2
Basic
4
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Container inside vinegar container Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In bar sation Corrected On-Site
- 25-32-4:Basic - Reuse of single-service or single-use articles. Reuse of Seaweed containers for multiple preparations in reach in cooler
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 00ppm. Recommended operator to add more chlorine. Retest chlorine 50ppm **Corrective Action Taken**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line Corrected On-Site
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. In bar station Corrected On-Site
Food safety inspection conducted on 10/22/2024 revealed 6 total violations (0 high priority, 2 intermediate, 4 basic).
Inspection on 6/26/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 24-18-4:Basic - - From initial inspection : Basic - Silverware/utensils stored upright with the food-contact surface up. Cleaned utensils kept by three bay sink placed with handles down. Warning - From follow-up inspection 2024-06-26: **Time Extended**
Food safety inspection conducted on 6/26/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 4/15/2024
High Priority
3
Intermediate
3
Basic
1
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-18-4:Basic - Silverware/utensils stored upright with the food-contact surface up. Cleaned utensils kept by three bay sink placed with handles down. Warning
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored on top of soy sauce in 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. Garlic butter kept on cook line for less than 4 hrs with temperature of 65F Manager placed in cooler **Corrective Action Taken** Warning
- 03G-42-1:Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Rice kept at room temperature using rice vinegar. Warning
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poke bowl, spicy tuna, sashimi combo , sushi and sashimi combo , maki roll, Red Sea roll posted on lunch menu. Must fix restaurant menu and online menu. Warning
- 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. No written plan use to keep rice at room temperature while adding vinegar. Warning
Food safety inspection conducted on 4/15/2024 revealed 7 total violations (3 high priority, 3 intermediate, 1 basic).
Inspection on 11/16/2023
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 24-14-4:Basic - Clean utensils stored between equipment and wall. Several knives stored between shelves at sushi bar. Operator moved Corrected On-Site
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. Pitcher with water that is served to costumer stored next to paper towel dispenser at wait staff station.operator moved pitcher Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in direct contact with seven spice,beef seasoning and rice. Operator moved Corrected On-Site
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Eel stored in container lined with paper towel at sushi bar. Operator removed and replaced with food grade paper Corrected On-Site
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed operator hand out Corrected On-Site
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Emailed operator food employee reporting agreement **Corrective Action Taken**
Food safety inspection conducted on 11/16/2023 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).