Sakari Sushi
Last inspected: Feb 11, 2026
78
Score
Across the available record, Sakari Sushi has nine inspections on file, the first dated 2022. The most recent visit was on Feb 11, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
The most common issue across all inspections has been “wiping cloth chlorine sanitizing solution not”, showing up three times.
By comparison, the average Winter Park facility scores 83, putting Sakari Sushi on the weaker side. Taken together, the history is a positive one.
9
Inspections
0
Critical latest
1
Major latest
3
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips for bar 3 compartment sink
16-37-1
Basic - Cardboard used to line food-contact shelves. Reach in cooler
14-05-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 00ppm chlorine. Operator added more solution. 50ppm chlorine **Corrected On-Site**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Soup flavored base. Operator added label **Corrected On-Site**
02D-01-5
78
Sep 2, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Stacked plastic containers at dish area **Corrected On-Site**
24-08-4
90
Feb 28, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
67
Oct 22, 2024
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cook line **Corrected On-Site**
31B-02-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. In bar station **Corrected On-Site**
31B-06-4
Basic - Reuse of single-service or single-use articles. Reuse of Seaweed containers for multiple preparations in reach in cooler
25-32-4
Basic - No handwashing sign provided at a hand sink used by food employees. In bar sation **Corrected On-Site**
31B-04-4
Basic - Bowl or other container with no handle used to dispense food. Container inside vinegar container **Corrected On-Site**
14-01-5
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**
21-07-4
67
Jun 26, 2024
Routine - Food
1 minor violation.
View 1 violation
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**
24-18-4
95
Apr 15, 2024
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Warning**
50-17-3
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**
03A-02-5
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**
08A-05-6
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**
03F-10-5
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**
03G-42-1
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**
02B-01-5
Basic - Silverware/utensils stored upright with the food-contact surface up. Cleaned utensils kept by three bay sink placed with handles down. **Warning**
24-18-4
45
Nov 16, 2023
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
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**
14-86-1
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**
11-27-4
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**
11-26-1
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**
10-01-5
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**
08B-36-4
Basic - Clean utensils stored between equipment and wall. Several knives stored between shelves at sushi bar. Operator moved **Corrected On-Site**
24-14-4
61
May 9, 2023
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
55
Dec 21, 2022
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 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. Raw chicken out of package over edamame in reach in freezer Raw shrimp out of package over dumplings in reach in freezer
08A-17-6
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cooked shrimp stored in non food grade container at reach in cooler at sushi bar
14-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed ice in hand washing sink located at sushi bar **Repeat Violation**
31A-11-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Two white reach in freezers at sushi bar
14-69-4
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 handle in direct contact with powdered beef stock **Corrected On-Site**
10-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer solution at cooks line reading at 0ppm,operator made new solution 50ppm **Corrected On-Site**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Powdered beef stock in clear container no label
02D-01-5
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards at sushi bar
14-09-4
52
Frequently Asked Questions
When was Sakari Sushi last inspected?
The most recent health inspection at Sakari Sushi on file is from Feb 11, 2026. The public record contains nine inspections in total.
What is the most common violation at Sakari Sushi?
Across the inspection record, “wiping cloth chlorine sanitizing solution not” has been cited three times, more than any other issue at Sakari Sushi.
How does Sakari Sushi compare to other restaurants in Winter Park?
Sakari Sushi most recently scored 78 out of 100, which is lower than the Winter Park average of 83.
Has Sakari Sushi's inspection record improved over time?
Results have been roughly steady. Inspections at Sakari Sushi have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Sakari Sushi means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Sakari Sushi inspected?
Based on the inspection history on file, Sakari Sushi is inspected around three times per year on average.
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