Sakura Asian Cuisine & Sushi
Last inspected: Apr 7, 2026
86
Score
Public records show 12 inspections at Sakura Asian Cuisine & Sushi stretching back to 2022. The most recent report on file is from Apr 7, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about 12 violations before that.
“No paper towels” accounts for the largest share of issues, appearing four times across the record.
The city-wide average is 84, putting Sakura Asian Cuisine & Sushi squarely in typical territory. Overall, the inspection record reads well.
12
Inspections
0
Critical latest
1
Major latest
1
Minor latest
Inspection History
Apr 7, 2026
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Tiffany L. expired 3/29/2026, Nelson P. 3/29/2026, Nadia M. expired 3/29/2026, Sariah P.R. expired 3/29/2026, Antoinette C. expired 3/29/2026. FRLA. **Warning** - From follow-up inspection 2026-04-07: **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Ice buildup in the walk-in freezer. **Repeat Violation** **Warning** - From follow-up inspection 2026-04-07: **Time Extended**
14-69-4
86
Mar 30, 2026
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly. Changed the bucket and still reading Dishwasher (Chlorine 0ppm). **Warning**
22-49-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips expired 7/2025. **Warning**
16-37-1
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Tiffany L. expired 3/29/2026, Nelson P. 3/29/2026, Nadia M. expired 3/29/2026, Sariah P.R. expired 3/29/2026, Antoinette C. expired 3/29/2026. FRLA. **Warning**
53B-01-5
Basic - Cloth used as a food-contact surface. A cloth covering plant food in the walk in cooler. The operator replaced the cloth with plastic wrap. **Corrected On-Site** **Warning**
21-05-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink at the front counter by the sushi prep area. The operator moved the drink. **Corrected On-Site** **Warning**
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Several containers and plastic cups wet nesting. **Warning**
24-08-4
Basic - Floor soiled/has accumulation of debris. The floor under the cook line is soiled with grease and food debris. **Warning**
36-73-4
Basic - Ice buildup in the walk-in freezer. **Repeat Violation** **Warning**
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. 2 tongs stored on the equipment door handle. The operator moved the tongs. **Corrected On-Site** **Warning**
10-20-4
52
Sep 15, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Ice buildup on door in walk-in freezer. Ice buildup in reach in frezzer by the left of the cook line. **Warning** - From follow-up inspection 2025-07-16: **Time Extended** - From follow-up inspection 2025-09-15: Ice buildup on the door in the walk-in freezer still there. **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Food stored on floor. Oil on the floor in the kitchen area, Soy sauce bucket in sushi prep area, Buckets in walk in cooler, Rice bag in dry storage area and boxes of sauce packets in dry storage area by the restaurant rooms. **Warning** - From follow-up inspection 2025-07-16: **Time Extended** - From follow-up inspection 2025-09-15: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Open dumpster lid. **Warning** - From follow-up inspection 2025-07-16: **Time Extended** - From follow-up inspection 2025-09-15: **Time Extended**
33-16-4
86
Jul 16, 2025
Routine - Food
3 major violations. 8 minor violations.
View 11 violations
Intermediate - - From initial inspection : Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Right side reach in cooler by the cook line cooler not working. **Warning** - From follow-up inspection 2025-07-16: **Time Extended**
05-05-4
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. The to-go menu is missing the reminder for the consumer advisory. **Warning** - From follow-up inspection 2025-07-16: **Time Extended**
02B-01-5
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator the DBPR form HR 5022-09. For Sushi rice or tempura shrimp **Warning** - From follow-up inspection 2025-07-16: **Time Extended**
03F-10-5
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. In cornstarch bucket in dry storage area located in the back of the kitchen. **Warning** - From follow-up inspection 2025-07-16: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Food stored on floor. Oil on the floor in the kitchen area, Soy sauce bucket in sushi prep area, Buckets in walk in cooler, Rice bag in dry storage area and boxes of sauce packets in dry storage area by the restaurant rooms. **Warning** - From follow-up inspection 2025-07-16: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Ice buildup on door in walk-in freezer. Ice buildup in reach in frezzer by the left of the cook line. **Warning** - From follow-up inspection 2025-07-16: **Time Extended**
14-69-4
Basic - - From initial inspection : Basic - Light not functioning. In the back on the kitchen, in the dry storage area. **Warning** - From follow-up inspection 2025-07-16: **Time Extended**
36-62-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with dust. Shelves and fans in walk-in cooler soiled with dust and mold like substance **Warning** - From follow-up inspection 2025-07-16: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Open dumpster lid. **Warning** - From follow-up inspection 2025-07-16: **Time Extended**
33-16-4
Basic - - From initial inspection : Basic - Reuse of single-service or single-use articles. Gallon jug cut and reused. **Warning** - From follow-up inspection 2025-07-16: **Time Extended**
25-32-4
Basic - - From initial inspection : Basic - Stored food not covered. Shrimp uncover in reach in freezer, left side of the cook line. **Warning** - From follow-up inspection 2025-07-16: **Time Extended**
08B-12-5
50
Jul 14, 2025
Routine - Food
5 critical violations. 6 major violations. 13 minor violations.
View 24 violations
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. For fresh salmon. Operator got proof of aquaculture from vendor **Corrected On-Site** **Warning**
01D-08-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (48F- cold holding - prep at 11:30am, recheck 49F at 2:18 pm); cooked pork (49F - Cold Holding) cooked rice (48F - Cold Holding). cooked broccoli (49F - Cold Holding) Operator added ice to cool reach in cooler. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200 +ppm recheck at 200ppm). **Corrected On-Site** **Warning**
41-27-4
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Tempura Shrimp (86F - Hot Holding), product made at 1pm Manager put in cooler to cool down. **Corrective Action Taken** **Warning**
03B-15-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Fish in sushi area and operator is using bounty paper towels. **Warning**
14-86-1
Intermediate - Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Right side reach in cooler by the cook line cooler not working. **Warning**
05-05-4
Intermediate - Handwash sink used for purposes other than handwashing by the sushi prep area. Observed ice and orange liquid in sink. Manager rinsed out **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. The to-go menu is missing the reminder for the consumer advisory. **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. By the sushi prep area, the hand sink on the right side. **Warning**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator the DBPR form HR 5022-09. For Sushi rice or tempura shrimp **Warning**
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Hard boiled eggs in soy sauce located in walk in cooler not date marked. **Warning**
02C-02-5
Basic - Cardboard used to line food-contact shelves in kitchen area. On cook line and dry storage **Warning**
14-05-4
Basic - Cloth used as a food-contact surface. Towel covering salad in reach in cooler by the prep area. **Warning**
21-05-5
Basic - Employee jacket stored in dry storage area. Employee moved jacket. **Corrected On-Site** **Warning**
40-06-5
Basic - Employee water bottle in a cold holding unit with food to be served to customers. Walk in cooler by the prep area. **Warning**
12B-13-4
Basic - Food stored on floor. Oil on the floor in the kitchen area, Soy sauce bucket in sushi prep area, Buckets in walk in cooler, Rice bag in dry storage area and boxes of sauce packets in dry storage area by the restaurant rooms. **Warning**
08B-38-4
Basic - Ice buildup on door in walk-in freezer. Ice buildup in reach in frezzer by the left of the cook line. **Warning**
14-69-4
Basic - Light not functioning. In the back on the kitchen, in the dry storage area. **Warning**
36-62-4
Basic - Nonfood-contact surface soiled with dust. Shelves and fans in walk-in cooler soiled with dust and mold like substance **Warning**
23-03-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Reuse of single-service or single-use articles. Gallon jug cut and reused. **Warning**
25-32-4
Basic - Stored food not covered. Shrimp uncover in reach in freezer, left side of the cook line. **Warning**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Buckets of starches in the dry storage area in the back on the kitchen. Manager labeled **Corrective Action Taken** **Warning**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. In cornstarch bucket in dry storage area located in the back of the kitchen. **Warning**
14-01-5
14
Feb 19, 2025
Complaint Full
2 critical violations.
View 2 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
64
Dec 18, 2024
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Dented/rusted cans present. See stop sale. Observed 4 cans of baby corn stored on shelf in kitchen dented at the seams. Operator removed and separated from other cans.
01B-01-4
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. Observed raw chicken stored over raw fish in walk-in freezer not in original commercial packaging. Operator had employee move and store correctly. **Corrected On-Site**
08A-17-6
High Priority - Toxic substance/chemical improperly stored. Observed spray bottle containing toxic chemical stored in wait station next to single service items like cups and lids. Operator removed. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed containers stored in two handwash sinks in kitchen. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink to the right of the dishmachine. Operator placed napkins. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink to the left of the the compartment sink.
31B-03-4
Basic - Damaged/spoiled/recalled food not properly segregated. Observed 4 cans of baby corn stored on shelf in kitchen dented at the seams. Operator removed and separated from other cans. See stop sale.
08B-20-4
45
Apr 11, 2024
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw animal product stored over broccoli in reach-in cooler across from cook line. Employee moved. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed two employees rinse strainer and pans off in three compartment sink and put away with clean dishes without properly washing, rinsing, and sanitizing. Operator stopped employees and instructed to properly clean dishes. **Corrective Action Taken**
22-45-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwash sink to the right of the dishmachine in the kitchen and no paper towels at the left handwash sink in the sushi bar area. Operator placed paper towels. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator. **Corrected On-Site** **Repeat Violation**
31B-02-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee working with food on the cook line without a beard guard. Discussed requirements with operator.
13-04-4
64
Jan 25, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Toxic substance/chemical improperly stored. Observed pest spray with spray handle connected to a tube stored next to a bag of flour in office area. Operator moved and stored correctly. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over ready-to-eat vegetables in sushi reach-in cooler not in commercially sealed packing. Operator moved and stored correctly. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed empty containers stored in handwash sink to the right of the dishmachine. Operator removed. **Corrected On-Site**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink to the right of the dishmachine.
31B-02-4
Basic - Food stored on floor. Observed bags of dry storage items like rice stored on floor in office area in rear of kitchen.
08B-38-4
58
Sep 7, 2023
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
58
Nov 15, 2022
Complaint Full
5 critical violations. 3 major violations. 10 minor violations.
View 18 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, raw chicken over raw beef and wontons , operator rearranged **Corrected On-Site** **Repeat Violation**
08A-02-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs on crash cart, moved to cooler
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit.
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. Sushi rice at front counter, time started at 11 am.
03F-02-5
High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. cut leafy green salad (47F - Cold Holding), in glass door Pepsi cooler, made at approximately 11 am, at 3:40 47F moved to walk in cooler.
03D-06-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board stained, on cooler on cook line
22-02-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Intermediate - Wash solution in spray-type chemical warewasher less than 120 degrees Fahrenheit. Gauge reads 115F, thermoworks thermometer reads 109.2F
16-53-4
Basic - Bowl or other container with no handle used to dispense food. In breading at sushi counter To portion raw chicken on cook line operator removed **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On shelf over lift top on cook line, open bottle of water. Moved to bottom shelf **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Food stored on floor. At sushi counter, sauce, ginger, moved to shelf fry oil on floor under wok table, moved to shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. On oven door, operator removed **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves in kitchen Soiled cardboard on bottom of prep table Microwave exterior Cooler door handles
23-03-4
Basic - Screen in door torn/in poor repair.
36-60-5
Basic - Time/temperature control for safety food thawed in an improper manner. Scallops in standing water on 3 compartment sink, 31F, moved to walk in cooler **Corrective Action Taken**
06-01-5
Basic - Unclean building components, attachments or fixtures. Back screen door Ceiling vent in kitchen
36-50-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. On sushi counter, moved to bucket **Corrected On-Site**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. At sushi counter, moved to shelf **Corrected On-Site**
21-38-4
21
Sep 21, 2022
Routine - Food
5 critical violations. 1 major violation. 5 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
19
Frequently Asked Questions
When was Sakura Asian Cuisine & Sushi last inspected?
The most recent health inspection at Sakura Asian Cuisine & Sushi on file is from Apr 7, 2026. The public record contains 12 inspections in total.
What is the most common violation at Sakura Asian Cuisine & Sushi?
Across the inspection record, “no paper towels” has been cited four times, more than any other issue at Sakura Asian Cuisine & Sushi.
How does Sakura Asian Cuisine & Sushi compare to other restaurants in Spring Hill?
Sakura Asian Cuisine & Sushi most recently scored 86 out of 100, which is about the same as the Spring Hill average of 84.
Has Sakura Asian Cuisine & Sushi's inspection record improved over time?
Yes. Recent inspections at Sakura Asian Cuisine & Sushi have averaged around five violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at Sakura Asian Cuisine & 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 Sakura Asian Cuisine & Sushi inspected?
Based on the inspection history on file, Sakura Asian Cuisine & Sushi is inspected around three times per year on average.
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