Sakura Japanese Restaurant
Last inspected: Feb 25, 2026
33
Score
Going back to 2022, Sakura Japanese Restaurant has nine inspections in the public record. The most recent visit was on Feb 25, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Things have been moving in the right direction, with the rolling count dropping from around 12 violations to closer to six violations per visit.
The most common issue across all inspections has been “employee touching ready-to-eat food”, showing up two times.
The city-wide average sits at 77, which Sakura Japanese Restaurant's 33 doesn't quite reach. This restaurant has more on its record than most do.
9
Inspections
3
Critical latest
1
Major latest
4
Minor latest
Inspection History
Feb 25, 2026
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
33
Nov 4, 2025
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
78
Mar 21, 2025
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. As of 21 MAR 25 **Admin Complaint**
50-17-3
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. No time mark for Bean sprouts on time at cook line. Operator labeled 113:0 to 15:30 **Corrected On-Site**
03F-02-5
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. Observed operator prepare sushi with washed hands but no gloves. No established AOP at establishment
09-01-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling vent above dish machine area
36-34-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee cooking stir fry, no hair net
13-03-4
Basic - In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipperwell not at strong enough velocity, producing water drops instead of steady stream. Operator increased water pressure **Corrected On-Site**
10-03-4
Basic - Working containers of food removed from original container not identified by common name. In walk in cooler miso soup not labeled in working container. Operator labeled **Corrected On-Site**
02D-01-5
52
Jul 23, 2024
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
78
May 1, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - - From initial inspection : High Priority - Nonfood-grade containers used for food storage - direct contact with food, to go bags used for food storage, holding tomatoes in freezer, peeled vegetables in walk in cooler. **Warning** - From follow-up inspection 2024-05-01: **Time Extended**
14-15-4
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with mold-like substance, rice bowl, rice paddle. **Warning** - From follow-up inspection 2024-05-01: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning** - From follow-up inspection 2024-05-01: **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Equipment in poor repair, shelves in dishwasher area, soiled. **Warning** - From follow-up inspection 2024-05-01: **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Food stored in undrained ice, raw tuna, raw beef , raw salmon in igloo cooler. **Warning** - From follow-up inspection 2024-05-01: **Time Extended**
08B-31-4
Basic - - From initial inspection : Basic - In-use knives stored in cracks between pieces of equipment, stored in raw wood, back of the house. **Warning** - From follow-up inspection 2024-05-01: **Time Extended**
10-17-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit, in cooling units. **Warning** - From follow-up inspection 2024-05-01: **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Unsealed concrete floor in food preparation, sushi line. **Warning** - From follow-up inspection 2024-05-01: **Time Extended**
36-02-5
58
Apr 30, 2024
Routine - Food
7 critical violations. 5 major violations. 13 minor violations.
View 25 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. Employee cutting 0ranges with out wearing gloves for garnish. **Warning**
09-01-4
High Priority - Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure, employee prepping raw shrimp, that will be frozen then cooked. **Warning**
09-19-5
High Priority - Employee washed hands with no soap, dishwasher. **Warning**
12A-20-4
High Priority - Nonfood-grade containers used for food storage - direct contact with food, to go bags used for food storage, holding tomatoes in freezer, peeled vegetables in walk in cooler. **Warning**
14-15-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food, raw beef over cooked shrimp in reach in cooler, back of the house. **Warning**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit, roe (44F), Cream cheese (53 F) in reach in cooler sushi station, all 41° or below by closing sushi cooler doors. Cabbage 78° (78 F); bean sprouts (67 F), homemade teriyaki sauce ( 77F) all held at room temperature. Less than 4 hours. Employee iced down. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles, chlorine on sushi line 200+ ppm. Operator corrected to 100 ppm. **Corrected On-Site** **Warning**
41-15-5
Intermediate - Toxic substance/chemical on premise that is not required for the operation of establishment, Off stored on back shelves. **Warning**
41-04-4
Intermediate - Food-contact surface soiled with mold-like substance, rice bowl, rice paddle. **Warning**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing, to wash oranges. **Warning**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food, for sushi rice, teriyaki sauce, alfalfa sprouts and cut cabbage. **Warning**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled, cleaner in dish area. **Warning**
41-17-4
Basic - Old labels stuck to food containers after cleaning, several left on food storage containers. **Warning**
16-46-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers, Dunkin' Donuts drink in reach in cooler, other beverages on cook line. **Warning**
12B-13-4
Basic - Unsealed concrete floor in food preparation, sushi line. **Warning**
36-02-5
Basic - Walk-in cooler shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses, sushi line. **Warning**
21-12-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine, sanitizer bucket -50 ppm. Corrected to 100 ppm. **Corrected On-Site** **Warning**
21-07-4
Basic - Bowl or other container with no handle used to dispense food, in corn starch, flour. **Warning**
14-01-5
Basic - Cloth used as a food-contact surface, cloth napkin used to dry cut scallions. **Warning**
21-05-5
Basic - Equipment in poor repair, shelves in dishwasher area, soiled. **Warning**
14-11-5
Basic - Food stored in undrained ice, raw tuna, raw beef , raw salmon in igloo cooler. **Warning**
08B-31-4
Basic - In-use knives stored in cracks between pieces of equipment, stored in raw wood, back of the house. **Warning**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit, rice paddle, water 80°. **Warning**
10-07-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit, in cooling units. **Warning**
05-09-4
11
Feb 14, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Container of medicine improperly stored. Equate allergy tablets located on dry goods rack
41-07-4
Intermediate - Spray bottle containing toxic substance not labeled. Bottle containing clear liquid identified as degreaserlocated,on rack across from 3 Compartment sink. **Repeat Violation**
41-17-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Owner called Ecolab Technician. Technician i confirmed he is on his way **Corrective Action Taken**
16-55-4
Basic - Food stored on floor. Observed boxes of food stored on floor in Walk In Freezer **Repeat Violation**
08B-38-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
67
Mar 14, 2023
Routine - Food
3 critical violations. 2 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At prep area by cookline - raw egg store end over scallions- operator moved to lower shelf. At reach in cooler by cookline- raw shrimp over Mushrooms - operator moved to lower shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Non-food grade paper/paper towel used as liner for food container. At reach in cooler- on food grade napkins lining container with scallions, mushrooms, shrimp- operator removed. **Corrected On-Site**
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep table by cookline- Raw shell eggs 79F- cold holding- operator states food out of temperature for 30 minutes - operator placed in reach in cooler to quick chill. **Corrective Action Taken**
03A-02-5
Intermediate - Equipment drain line draining into handwash sink. At sushi station - sushi display cooler drain line and hose- draining into handwash sink.
31A-10-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No time for sushi rice- printed form for operator. **Corrected On-Site** **Repeat Violation**
03F-10-5
Basic - Food stored on floor. At sushi station container with ginger stored on floor- operator moved of floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - No handwashing sign provided at a hand sink used by food employees. At handwash sink by sushi station. **Corrected On-Site**
31B-04-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first- by sushi station. **Repeat Violation**
36-06-4
45
Sep 27, 2022
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
47
Frequently Asked Questions
When was Sakura Japanese Restaurant last inspected?
The most recent health inspection at Sakura Japanese Restaurant on file is from Feb 25, 2026. The public record contains nine inspections in total.
What is the most common violation at Sakura Japanese Restaurant?
Across the inspection record, “employee touching ready-to-eat food” has been cited two times, more than any other issue at Sakura Japanese Restaurant.
How does Sakura Japanese Restaurant compare to other restaurants in Coral Springs?
Sakura Japanese Restaurant most recently scored 33 out of 100, which is lower than the Coral Springs average of 77.
Has Sakura Japanese Restaurant's inspection record improved over time?
Yes. Recent inspections at Sakura Japanese Restaurant have averaged around six violations per visit, down from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Sakura Japanese Restaurant means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Sakura Japanese Restaurant inspected?
Based on the inspection history on file, Sakura Japanese Restaurant is inspected around three times per year on average.
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