Sakura Buffet
Last inspected: Jan 16, 2026
61
Score
Across the available record, Sakura Buffet has 10 inspections on file, the first dated 2022. The newest entry in the record is dated Jan 16, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
Violation counts have been trending down, averaging around five violations across recent inspections versus roughly eight violations before.
Looking across the full record, “chlorine sanitizer not at proper minimum strength” is the recurring theme, flagged three times.
Compared to other Naples restaurants (averaging 81), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
10
Inspections
1
Critical latest
2
Major latest
3
Minor latest
Inspection History
Jan 16, 2026
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
61
Feb 21, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Plexiglass doors on upper sushi cooler in poor condition and repaired with tape. **Warning** - From follow-up inspection 2025-02-21: Time extended to allow Operator time to replace. **Time Extended**
14-11-5
95
Feb 10, 2025
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 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. **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi rolls on ce table display at improper temperature, less than four hours per sushi chef. Ice had melted and no longer was in contact with plates. Operator refilled ice table. california roll (61F - Cold Holding) **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Added more chlorine and achieved proper ppm. Triple Sink (Chlorine 10ppm); Triple Sink (Chlorine 100ppm) **Warning**
22-42-4
Intermediate - Spray bottle containing light brown toxic substance not labeled in the dish area. Three unlabeled spray bottles in the dining room. Operator labeled all bottles during the visit. **Corrected On-Site** **Warning**
41-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust in multiple areas, especially the wall above the prep table and also to the left of the walk-in cooler door **Warning**
36-27-5
Basic - Stored food not covered. Tray of crab rangoon in the walk-in freezer uncovered **Warning**
08B-12-5
Basic - Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling. Hood vents/baffles have heavy build-up and should be cleaned more often **Warning**
36-68-5
Basic - Equipment in poor repair. Plexiglass doors on upper sushi cooler in poor condition and repaired with tape. **Warning**
14-11-5
Basic - Buildup of food debris/soil residue on equipment door handles on the two white freezers at the back door. **Warning**
23-24-4
45
Nov 15, 2024
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade observed to have encrusted debris. **Warning** - From follow-up inspection 2024-11-15: Black encrusted debris on can opener. Operator cleaned. **Corrected On-Site**
22-02-4
Intermediate - - From initial inspection : Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. **Warning** - From follow-up inspection 2024-11-15: Time extended to allow Operator time to properly train employees on date marking. **Time Extended**
02C-04-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above the cooking line had heavy grease build-up. Discussed increasing the frequency of cleanliness this area. **Warning** - From follow-up inspection 2024-11-15: Time extended to allow Operator time to clean. **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Cove molding at floor/wall juncture broken/missing at the server area. **Warning** - From follow-up inspection 2024-11-15: Time extended to allow Operator time to repair/replace. **Time Extended**
36-03-4
Basic - - From initial inspection : Basic - Equipment in poor repair.shelving holding clean dishes heavily rusted. Observed four doors at the sushi cooler with severely cracked plexiglass. **Warning** - From follow-up inspection 2024-11-15: Time extended to allow Operator time to repair/replace. **Time Extended**
14-11-5
70
Sep 16, 2024
Routine - Food
2 critical violations. 5 major violations. 5 minor violations.
View 12 violations
High Priority - Container of medicine improperly stored above the cook line make table. **Warning**
41-07-4
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Employee added more chlorine and proper ppm was achieved. Triple Sink (Chlorine 0ppm); Triple Sink (Chlorine 100ppm) **Corrected On-Site** **Warning**
22-42-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade observed to have encrusted debris. **Warning**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. A scrubbie was in the basin of the handwashing sink at the sushi bar. **Warning**
31A-09-4
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. **Warning**
02C-04-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Operator ordered books during the visit. Observed expiration dates of 9-5-24 and April 2024. **Warning**
53B-05-5
Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
41-17-4
Basic - Cove molding at floor/wall juncture broken/missing at the server area. **Warning**
36-03-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Vents above the cooking line had heavy grease build-up. Discussed increasing the frequency of cleanliness this area. **Warning**
36-34-5
Basic - Stored food not covered. Crab Rangoon not covered in the walk-in freezer. **Warning**
08B-12-5
Basic - Equipment in poor repair.shelving holding clean dishes heavily rusted. Observed four doors at the sushi cooler with severely cracked plexiglass. **Warning**
14-11-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open drink on prep table and drink with a straw over make table on the cook line. **Warning**
12B-07-4
35
Jan 26, 2024
Complaint Full
2 critical violations. 1 major violation. 4 minor violations.
View 7 violations
High Priority - Raw animal food (chicken and beef) stored in top portion of make table over ready-to-eat food (mangoes) in bottom portion of make table - no complete physical barrier between top and bottom. Operator directed food handler to move raw proteins to proper hierarchy. **Corrected On-Site**
08A-13-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing, rinsing and storing dishes without sanitizing. When Operator arrived, three compartment sink was set up properly with chlorine sanitizer and tested at 100ppm. All dishes that had been washed were re-washed, rinsed and sanitized properly.
22-45-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Large can opener observed with heavily encrusted debris around the blade. Operator cleaned can opener. Knives and peeler observed stored on a knife block with encrusted food debris on the utensils. Operator cleaned and sanitized items and knife block. **Corrected On-Site** **Repeat Violation**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris in three-compartment sink. Observed large bowl of raw chicken sitting directly on the clean drainboard at the three-compartment sink. Operator cleaned and sanitized drainboard. **Corrected On-Site**
16-07-4
Basic - Stored food not covered. Butterflied breaded shrimp observed stored uncovered in the reach-in freezer by the oven.
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust behind the small prep table next to the walk-in cooler door.
36-27-5
55
Oct 3, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Non-pitting surface rust on food-contact equipment. Surface rust on shelves used to hold clean plate ware and utensils next to dish machine **Warning** - From follow-up inspection 2023-10-03: **Time Extended**
22-31-4
Basic - - From initial inspection : Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back storage area not fully enclosed to prevent entrance of vermin due to missing shutter. **Warning** - From follow-up inspection 2023-10-03: **Time Extended**
35B-05-4
86
Sep 26, 2023
Routine - Food
6 critical violations. 4 major violations. 7 minor violations.
View 17 violations
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw shelled eggs stored in container with washed ready to eat sliced onions on cooks line. Operator moved eggs **Corrected On-Site** **Warning**
08A-08-5
High Priority - Food placed in soiled container/equipment. Open containers of dried seaweed and soup stock stored in dirty food container with tools. **Warning**
08B-27-4
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. Dishwasher (Chlorine less than 25ppm); Operator set up triple sink Triple Sink (Chlorine 100ppm) **Corrective Action Taken** **Warning**
22-41-4
High Priority - Toxic substance/chemical improperly stored. Cleaning chemicals and drain cleaner stored in shelves with food in main kitchen area. Operator removed chemicals to proper storage. **Corrected On-Site** **Warning**
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler on cooks line a container containing 10 pounds of teriyaki chicken, per operator was prepared yesterday at teriyaki chicken (52 F - Cold Holding) **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. In reach in cooler on cooks line a container containing 10 pounds of teriyaki chicken, per operator was prepared yesterday at teriyaki chicken (52 F - Cold Holding) **Warning**
01B-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold like substance on the underside of soda dispenser at nozzles in wait station . **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand washing sink used to clean tea urn lid. **Warning**
31A-11-4
Intermediate - Non-pitting surface rust on food-contact equipment. Surface rust on shelves used to hold clean plate ware and utensils next to dish machine **Warning**
22-31-4
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Hanging from shelf next to buffet. **Warning**
41-21-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like substance inside ice bin of machine located in server station. **Warning**
22-20-5
Basic - Cardboard used to line food-contact shelves. Card board used to line top of convection oven where prepared food is stored. **Warning**
14-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust and spider webs on light fixture above prep table in kitchen. **Warning**
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on prep table at sushi bar. **Warning**
40-06-5
Basic - Outer openings not protected during operation and vermin and/or environmental cross contamination present. Back storage area not fully enclosed to prevent entrance of vermin due to missing shutter. **Warning**
35B-05-4
Basic - Unclean building components, attachments or fixtures. Hood exhaust system has heavy up build of grease on filters, fire suppression system and light fixtures. **Warning**
36-50-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Through out kitchen area. **Warning**
21-12-4
19
Dec 1, 2022
Complaint Full
3 critical violations. 1 major violation. 1 minor violation.
View 5 violations
High Priority - Toxic substance/chemical improperly stored. Grill cleaner next to bag in box soda in storage area by side entrance of kitchen. Operator separated chemicals. **Corrected On-Site**
41-10-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, raw chicken over raw beef. Operator moved raw foods for proper food protection. **Corrected On-Site**
08A-20-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 0ppm). Operator added more chlorine, adjusted to 50ppm. **Corrected On-Site**
22-42-4
Intermediate - Handwash sink used for purposes other than handwashing. Box of frozen shrimp in handwash sink in dishwashing area. Operator removed shrimp from sink. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Ice scoop handle in contact with ice in drink service station. Operator moved handle out of ice. **Corrected On-Site**
10-08-5
55
Jul 11, 2022
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. At triple sink, dishwasher not utilizing set up chlorine sanitizer step. Spoke with operator, operator showed dishwasher proper dishwashing procedure. Dishwasher sanitized properly. **Corrected On-Site**
22-45-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwash sink in dishwashing area used to prepare food. Handwash sink on cook line containing knife and scrub brush. This is a repeat violation from 1/5/2022. Operator cleared all handwash sinks for handwashing only. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Two unlabeled spray bottles in back hallway, label is no longer legible.
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
67
Frequently Asked Questions
When was Sakura Buffet last inspected?
The most recent health inspection at Sakura Buffet on file is from Jan 16, 2026. The public record contains 10 inspections in total.
What is the most common violation at Sakura Buffet?
Across the inspection record, “chlorine sanitizer not at proper minimum strength” has been cited three times, more than any other issue at Sakura Buffet.
How does Sakura Buffet compare to other restaurants in Naples?
Sakura Buffet most recently scored 61 out of 100, which is lower than the Naples average of 81.
Has Sakura Buffet's inspection record improved over time?
Yes. Recent inspections at Sakura Buffet have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sakura Buffet 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 Sakura Buffet inspected?
Based on the inspection history on file, Sakura Buffet is inspected around three times per year on average.
Nearby Restaurants