Sakura Japanese Buffet
Last inspected: Mar 18, 2026
64
Score
Inspectors have visited Sakura Japanese Buffet 11 times, with records going back to 2022. Sakura Japanese Buffet was last inspected on Mar 18, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Things are looking better lately, with recent visits averaging around three violations compared to roughly eight violations earlier on.
When inspectors have written things up, “raw animal food stored over/not properly separated” has been the most frequent reason, cited four times.
Compared to other Stuart restaurants (averaging 81), there's room to close the gap. The record is unremarkable in either direction.
11
Inspections
2
Critical latest
1
Major latest
1
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
64
Jan 13, 2026
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
67
Apr 1, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. At three compartment sink- raw pork ribs defrosting I'm standing waters- operator removed. **Corrected On-Site** - From follow-up inspection 2025-04-01: **Admin Complaint**
06-01-5
95
Mar 28, 2025
Routine - Food
3 critical violations. 3 major violations. 1 minor violation.
View 7 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left through back door and upon return started handling food and clean utensils without washing their hands - educated operator - employee washed hands properly **Corrected On-Site**
12A-16-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler - raw chicken stored over sauces- operator removed and stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At three compartment sink- Raw pork ribs 52F- cold holding- food not prepared or portioned today- food sitting in standing water- food out temperature for 1.5 hours- operator moved to stove to be cooked. **Corrective Action Taken**
03A-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler- cooked noodles 65-69F at 2:10 to 65-69F at 2:40 ( cooling since 12:00)- food covered and stored Iarge quantity- at current rate of cooling food will not reach to 41F within remaining time- operator placed in walk in freezer to quick chill. **Corrective Action Taken** **Repeat Violation**
03D-15-4
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.
11-26-1
Basic - Time/temperature control for safety food thawed in an improper manner. At three compartment sink- raw pork ribs defrosting I'm standing waters- operator removed. **Corrected On-Site**
06-01-5
45
Nov 6, 2024
Routine - Food
No violations found.
100
Nov 5, 2024
Routine - Food
12 critical violations. 5 major violations. 1 minor violation.
View 18 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At kitchen, Employee went from handling dirty dishes to going into the walk in cooler grab bust-pan of raw chicken without washing hands. Advised operator of proper handwashing. **Warning**
12A-13-4
High Priority - Non-food grade paper/paper towel used as liner for food container. At sushi bar, wiping cloth used in sushi rice. Operator removed. **Corrected On-Site** **Warning**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, Raw shrimp stored over broccoli . Advised operator of proper storage. Raw chicken stored over sauces. Operator stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
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 stored over raw beef . Advised operator of proper storage. **Repeat Violation** **Admin Complaint**
08A-17-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. At walk in cooler, raw oyster shells being reused for stuffed krab meat to serve to customers. **Warning**
01B-13-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. at buffet station multiple items . Over 4 hour time mark See stop sale **Warning**
01B-02-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. at buffet station multiple items . Over 4 hour time mark See stop sale **Warning**
03F-01-5
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. Observed multiple items at salad station with no time mark. Per operator, items stored for approximately 1 hour. Advised operator time mark items. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At cook line, raw beef (57F -Cooling)@3:38 since 11:30; raw chicken (45F - Cooling)@3:38 since 11:30. At the current rate, product did not reach 41F within 4hours. See stop sale. **Warning**
01B-38-5
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. At cook line, raw beef (57F -Cooling)@3:38 since 11:30; raw chicken (45F - Cooling)@3:38 since 11:30. At the current rate, product did not reach 41F within 4hours. See stop sale. **Warning**
03D-06-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At sushi bar, shrimp tempura (72F - Hot Holding). Operator discarded product. **Warning**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. At sushi bar, bottle of winded on counter with fish. Operator removed, **Corrected On-Site** **Warning**
41-10-4
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. Provided form to operator. **Repeat Violation** **Warning**
11-26-1
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. **Warning**
53B-13-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-14-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At sushi bar, handwashing sink has no hot water. **Warning**
27-16-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler, marinated raw chicken wings (55F - Cooling)@3:07 since 2:30, 54F @3:51; at the current rate, product will not reach 41F within 4 hours. Operator place wings into freezer for quick chill. **Warning**
03D-15-4
Basic - Time/temperature control for safety food thawed in an improper manner. At sushi bar, fish thawing at room temperature **Warning**
06-01-5
10
Apr 2, 2024
Complaint Full
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
61
Mar 12, 2024
Complaint Full
5 critical violations. 3 major violations. 1 minor violation.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw salmon over sliced cucumber reach in cooler at sushi area. Operator stored properly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Smoked salmon over mango purée reach in freezer sushi area, raw shrimp over French fries reach in freezer kitchen. Operator stored properly. **Corrected On-Site**
08A-02-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed sushi rolls in walk in cooler dated 3/10. Per operator sushi rolls on time control.
01B-13-4
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed sushi rolls in walk in cooler dated 3/10. Per operator sushi rolls on time control.
03F-04-5
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. Cold buffet: Cut melons, seaweed salad, crab salad shrimp salad, kimchi, cuttlefish salad, Hot buffet: tempura chicken, fried shrimp, squid, fried fish, stuffed oysters, ginger chicken, cooked mushrooms. Per operator, all items out of temperature for 1 hour. Advised operator to place time stamp for all buffet items as specified in time control sheet.
03F-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. hibachi station: cooked noodles (52F - Cooling) at 12:10 since 11:00 - 53F at 12:30 At current rate of cooling product will not reach 41F within 6 hours. Operator moved to walk in cooler. **Corrective Action Taken**
03D-15-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
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.
53B-05-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed Large gap on back door in kitchen.
35B-01-4
33
Nov 2, 2023
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over broccoli under make table. Raw chicken over prepped onions in walk-in. **Corrected On-Site**
08A-05-6
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At server station **Repeat Violation**
31B-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in standing water
06-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Zip pod case on prep table **Corrected On-Site**
40-06-5
Basic - Food stored on floor. In walk-in cooler and walk-in freezer **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice. At server station **Corrected On-Site**
10-08-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In corn starch, sugar, flour bins **Corrected On-Site**
10-01-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Under make table
22-16-4
58
Apr 11, 2023
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting cucumbers for buffet bar./corrective action taken/prep person washed hands and put on gloves. **Corrected On-Site**
09-01-4
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. Raw chicken over raw salmon/speed rack/walk in freezer/corrective action taken /operator stored raw chicken on bottom of speed rack. **Corrected On-Site** **Repeat Violation**
08A-17-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 55 degrees, bean sprouts, 56 degrees, noodles(stored more than 4 hours)/hibachi cooler/frontline
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55 degrees, bean sprouts, 56 degrees, noodles(stored more than 4 hours)/hibachi cooler./frontline
03A-02-5
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.
11-27-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Prep area/kitchen
31B-05-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Fish/walk in freezer
08B-49-4
Basic - Food stored on floor. Oil container/cook line/corrective action taken/operator stored oil container back on shelf. **Corrective Action Taken**
08B-38-4
41
Nov 9, 2022
Routine - Food
1 critical violation. 3 major violations. 2 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. Raw chicken over raw salmon/speed rack/walk in freezer/corrective action taken/operator stored raw products properly. **Corrected On-Site**
08A-17-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen/corrective action taken/operator installed paper towels. **Corrected On-Site**
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. Sushi items/frontline
03F-10-5
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-14-5
Basic - Stored food not covered. Hello/walk in cooler/corrective action taken/operator covered foods. **Corrected On-Site**
08B-12-5
Basic - Food stored on floor. Seafood/walk in cooler/corrective action taken/operator stored foods back on shelf. **Corrected On-Site**
08B-38-4
58
Frequently Asked Questions
When was Sakura Japanese Buffet last inspected?
The most recent health inspection at Sakura Japanese Buffet on file is from Mar 18, 2026. The public record contains 11 inspections in total.
What is the most common violation at Sakura Japanese Buffet?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited four times, more than any other issue at Sakura Japanese Buffet.
How does Sakura Japanese Buffet compare to other restaurants in Stuart?
Sakura Japanese Buffet most recently scored 64 out of 100, which is lower than the Stuart average of 81.
Has Sakura Japanese Buffet's inspection record improved over time?
Yes. Recent inspections at Sakura Japanese Buffet have averaged around three violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sakura Japanese 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 Japanese Buffet inspected?
Based on the inspection history on file, Sakura Japanese Buffet is inspected around three times per year on average.
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