Sakada Japanese Steak House
Last inspected: Jan 14, 2026
61
Score
Sakada Japanese Steak House has been inspected 10 times since 2022. The most recent report on file is from Jan 14, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
There hasn't been much movement either way: counts have stayed near seven violations per visit across recent inspections.
“Handwash sink not accessible for employee use” comes up most often, recorded four times in the inspection record.
Restaurants in St. Augustine average 81, so Sakada Japanese Steak House trails the local norm. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
2
Critical latest
0
Major latest
4
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. In walk in freezer raw chicken over raw pork. Person in charge moved chicken to bottom shelf. **Corrected On-Site**
08A-17-6
High Priority - Spray hose at dish sink lower than flood rim of sink. Hose is below the the rim of sink.
29-37-4
Basic - Carbon dioxide/helium tanks not adequately secured. At drink machine. Person in charge secured. **Corrected On-Site**
51-11-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from gas line. Person in charge removed. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet rag under cutting board. Person in charge removed rag. **Corrected On-Site**
21-04-4
Basic - Working containers of food removed from original container not identified by common name. Rice not labeled. Person in charge labeled. **Corrected On-Site**
02D-01-5
61
Sep 24, 2025
Routine - Food
No violations found.
100
Sep 23, 2025
Routine - Food
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately four(4) rodent droppings on cardboard and metal shelf above dry storage rack near cook line. Observed six(6) rodent droppings on floor of sushi bar behind microwave and rice cooker. **Warning**
35A-04-4
High Priority - Presence of insects, rodents, or other pests. Observed one(1) live and one(1) dead lizard on the chair railing near the hibachi table. **Warning**
35A-09-4
High Priority - Roach activity present as evidenced by live roaches found. Observed approximately sixteen(16) live roaches crawling in a clump of aprons hanging on wall of kitchen near hand washing station. **Warning**
35A-05-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing station near abandoned drink station blocked by personal items and equipment. **Repeat Violation**
31A-09-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tiles with holes near abandoned drink station left of kitchen entrance. Observed ceiling tiles above hand washing station in kitchen with holes.
36-32-5
Basic - Building components, attachments or fixtures in poor repair. Observed cabinets at abandoned drink station to the right of the kitchen entrance falling apart.
36-51-4
Basic - Cove molding at floor/wall juncture broken/missing. Observed several instances of cove molding at sushi bar torn or cracked. **Repeat Violation**
36-03-4
Basic - Dead roaches on premises. Observed approximately seven(7) dead roaches stuck in grease on paper towel dispenser. Person in charge started cleaning during inspection. Observed approximately nine(9) dead roaches inside metal tray above prep table to the right of the hand washing station. Person in charge threw tray into garbage. **Corrective Action Taken** **Repeat Violation** **Warning**
35A-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed raw personal fish in walk-in cooler not separated from establishment fish. Person in charge placed personal fish on bottom of shelf. **Corrected On-Site**
08B-49-4
Basic - Floors, walls, ceiling soiled/has accumulation of debris. Observed walls on and near cook line soiled with build up of grease. Observed ceiling tiles in kitchen soiled with black/green mold like substance. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hand washing station paper towel dispenser soiled with grease and dead roaches. Person in charge started cleaning during inspection. **Corrective Action Taken** **Repeat Violation**
23-03-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed back door with torn screen. Observed back door not tight fitting around door frame by evidence of light surrounding door
35B-05-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed metal walk-in cooler shelves rusty.
14-17-4
37
Jan 8, 2025
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw shell eggs above unwashed carrots in walk-in cooler. Person in charge moved unwashed carrots from under eggs. **Corrected On-Site**
08A-04-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed hose connected to hand washing station at kitchen entrance. Person in charge removed hose during inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed no written plan for time control of sushi rice. **Repeat Violation**
03F-10-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board on flip-top cooler stained with food debris.
22-02-4
Basic - Cove molding at floor/wall juncture broken/missing. Observed cove molding at sushi bar Broken **Repeat Violation**
36-03-4
Basic - Dead roaches on premises. Observed one dead roach on top of paper towel dispenser on kitchen wall. Person in charge cleaned and sanitized top paper towel dispenser. **Corrected On-Site** **Repeat Violation**
35A-03-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs hanging off food trash receptacle on cook line. Person in charge removed tongs from trash receptacle and placed in ware washing. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on reach in cooler soiled with food debris. Observed top of paper towel dispenser soiled with grease. Person in charge cleaned top of paper towel dispenser. **Corrective Action Taken** **Repeat Violation**
23-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles above hand washing station in kitchen soiled with grease.
36-34-5
50
Oct 24, 2024
Routine - Food
No violations found.
100
Oct 23, 2024
Routine - Food
4 critical violations. 3 major violations. 8 minor violations.
View 15 violations
High Priority - Container of medicine improperly stored. Observed person prescription medication stored above food at sushi bar. Discussed with person in charge.
41-07-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately two live flying insects in kitchen. Observed approximately six live flying inspections outside back door on top of fish bait left uncovered by open back door **Warning**
35A-02-6
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 6 rodent droppings on floor under dish washer in kitchen. Observed approximately 4 rodent droppings on floor behind sushi bar. **Warning**
35A-04-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed four packets of reduced oxygen packaged salmon and one packet of white tuna not removed from their reduced oxygen environment before being fully thawed out. See stop sale. **Repeat Violation** **Admin Complaint**
01B-13-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed sushi rice kept on time. Operator not able to locate written procedures. Provided emailed blank copy last inspection. Provided emailed copy to person in charge again. **Repeat Violation**
03F-10-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand washing station on cook line has water that only reaches 75F during inspection. **Warning**
27-16-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand washing station on cooling line blocked by attached hose. Person in charge removed hose. **Corrected On-Site** **Repeat Violation**
31A-09-4
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. Observed four packets of reduced oxygen packaged salmon and one packet of white tuna not removed from their reduced oxygen environment before being fully thawed out. See stop sale. **Repeat Violation**
06-09-1
Basic - Cove molding at floor/wall juncture broken/missing. Observed cove molding tiles broken and missing along sushi bar.
36-03-4
Basic - Dead roaches on premises. Observed two dead roaches on floor under dish machine. **Warning**
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee drink cups, tea cups, medication, mouth wash, vitamins all stored above soda bag n box system. Discussed with person in charge.
40-06-5
Basic - Floor soiled/has accumulation of debris. Observed kitchen floor heavily soiled with food debris, grease, and oil build up under equipment. **Repeat Violation**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets on cook line cooler soiled with food debris. Observed gaskets on walk-in cooler soiled with black/green mold like substance. **Repeat Violation**
23-03-4
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Observed visible light on sides and bottom of screen back door. Screen back door does not tightly close and back door left open. Discussed with person in charge.
35B-05-4
Basic - Plumbing system in disrepair. Observed hand washing station on cook line continuously runs cold water (75F). Faucet handles are unable to be turned on or off. Person in charge turns hand washing station off using water shut off valve under stink. **Warning**
29-08-4
27
Mar 28, 2024
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
27
Sep 28, 2023
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw scallops over ready to eat rice. Observed raw chicken over ready to eat soy sauce. Raw animal food stored over or with unwashed produce. Observed raw shell egg above unwashed vegetables. Raw animal food stored in same container as ready-to-eat food. Observed raw ground pork in same sheet pan as prepared salads. All above items in walk-in cooler. Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed frozen chicken on sheet pans above frozen sushi fish on sheet pans not in original packaging in walk-in freezer. Person in charge correctly organized walk-in cooler. **Corrective Action Taken**
08A-05-6
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Observed hose connected to hand washing station by kitchen entrance without a vacuum breaker. Person in charge disconnected hose. **Corrective Action Taken**
29-34-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed cook handle raw chicken and proceeded to touch clean bowl of ready to eat food and clean plastic wrap. Discussed with cook. Cook washed hands. **Corrected On-Site**
12A-12-4
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. Provided written procedures and discussed with person in charge.
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hose connected to hand washing station sink. Person in charge removed hose. **Corrected On-Site** **Repeat Violation**
31A-11-4
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. Observed reduced oxygen fish in walk-in cooler thawed out without being removed from reduced oxygen packaging. Person in charge cut open all bags of fish. **Corrected On-Site**
06-09-1
Basic - Dead flying insects on premises. Observed 6 dead flying insects stuck in grease on top of paper towel dispenser. Person in charge cleaned and removed the dead insects from the paper towel dispenser. **Corrected On-Site**
35A-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed several employee food, per person in charge, in multiple reach in cooler and walk-in cooler not labeled or segregated from food served to public.
08B-49-4
Basic - Equipment in poor repair. Observed gaskets throughout kitchen on reach in cooler torn or removed. **Repeat Violation**
14-11-5
Basic - Floor, wall, ceiling soiled/has accumulation of debris. Observed floors throughout kitchen soiled with old food debris and grease. Observed walls near cook line and walk-in cooler soiled with grease build up. Observed ceiling through out kitchen soiled with grease and dust. **Repeat Violation**
36-73-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed cook line utensils in 74F water in prep sink. Observed cook placed spatula into water and take out of water to flip-top cooler vegetables. Discussed with person in charge.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed multiple gaskets on reach in coolers and walk-in cooler throughout kitchen heavily soiled with black/green mold like substance. Observed top of paper towel dispenser heavily soiled with grease and food debris. Observed hood filters soiled with dust and grease in kitchen and hibachi stations.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen shrimp in bucket of water on prep table. Person in charge dumped water and placed shrimp in walk-in cooler. **Corrected On-Site**
06-01-5
35
Apr 21, 2023
Routine - Food
4 critical violations. 2 major violations. 9 minor violations.
View 15 violations
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. Dishwasher is at 0ppm. Out of sanitizer. Set up 3 compartment sink at 50ppm. **Corrective Action Taken**
22-41-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Butter 77F; ( - Cold Holding). Butter out 4+ hours.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. On prep table; Butter 77F; ( - Cold Holding). Butter was not on time control. Person in charge discarded.
03A-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 and the time removed from temperature control cannot be determined. Missing on garlic in oil. Eggs not time stamped. Person in charge time stamped. Out since 11Am. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand washing sink has soap, accessories in it. Person in charge removed. **Corrected On-Site**
31A-09-4
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Inside of tall cooler; thermometer not working.
05-05-4
Basic - Bowl or other container with no handle used to dispense food. Cup used as scoop in flour. Person in charge removed cup. **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. Gaskets on tall cooler on back line are torn. Also walk in freezer floor is peeling upwards.
14-11-5
Basic - Floor not cleaned when the least amount of food is exposed. Grease on floor behind cookline. **Repeat Violation**
36-01-4
Basic - Food stored on floor. Oil and soy sauce on floor. Person in charge moved to store properly. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs hanging from pipes in front of wok. Person in charge removed tongs. **Corrected On-Site**
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet rag under cutting board. Person in charge removed. **Corrected On-Site**
21-04-4
Basic - No handwashing sign provided at a hand sink used by food employees. Missing at back hand washing sink.
31B-04-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avacados still have sticker on them. When I asked they were not washed. Person in charge washed and removed stickers. **Corrected On-Site**
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet rags on prep table. Person in charge removed. **Corrected On-Site**
21-12-4
29
Oct 25, 2022
Complaint Full
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
26
Frequently Asked Questions
When was Sakada Japanese Steak House last inspected?
The most recent health inspection at Sakada Japanese Steak House on file is from Jan 14, 2026. The public record contains 10 inspections in total.
What is the most common violation at Sakada Japanese Steak House?
Across the inspection record, “handwash sink not accessible for employee use” has been cited four times, more than any other issue at Sakada Japanese Steak House.
How does Sakada Japanese Steak House compare to other restaurants in St. Augustine?
Sakada Japanese Steak House most recently scored 61 out of 100, which is lower than the St. Augustine average of 81.
Has Sakada Japanese Steak House's inspection record improved over time?
Results have been roughly steady. Inspections at Sakada Japanese Steak House have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Sakada Japanese Steak House means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Sakada Japanese Steak House inspected?
Based on the inspection history on file, Sakada Japanese Steak House is inspected around three times per year on average.
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