Sakura Japanese Restaurant
Last inspected: Mar 13, 2026
58
Score
Public records show nine inspections at Sakura Japanese Restaurant stretching back to 2023. Sakura Japanese Restaurant was last inspected on Mar 13, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
There hasn't been much movement either way: counts have stayed near six violations per visit across recent inspections.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited six times.
The city-wide average sits at 88, which Sakura Japanese Restaurant's 58 doesn't quite reach. On the whole, the file is mixed but not concerning.
9
Inspections
2
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 13, 2026
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over ready to eat salad dressing. Operator removed raw shell from over ready to eat salad dressing located in walk in cooler. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at bar, operator cleaned and sanitized soda gun **Corrected On-Site**
22-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in the kitchen **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Operator removed from soy sauce in walk in cooler. **Corrected On-Site**
14-01-5
Basic - Ice buildup in walk-in freezer.
14-69-4
58
Nov 20, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 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. 0 ppm Dishwasher- three compartment sink set up for sanitizer 100ppm. Operator prime dishwasher 100ppm **Corrected On-Site**
22-41-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at the bar
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Bowl in hand washing sink at cook line, operator removed. **Corrected On-Site**
31A-11-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Operator turned on hot water. **Corrected On-Site**
27-16-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Handbag stored in the bar area on top of the cases of bud light. Employee moved item **Corrected On-Site**
40-06-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Cook line
22-16-4
58
Mar 17, 2025
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. ** Soda dispensers nozzle at the bar. Operator put in soaking solution. Repeat Violation** **Corrected On-Site** **Repeat Violation**
22-02-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Cook line hot water was shut off employee turned the hot water nozzle on from the bottom valve**Corrected On-Site** **Corrected On-Site**
27-16-4
Basic - Stored food not covered. Stacked bowls on top of each other not covered with food inside by broth. Operator covered the bowls. **Corrected On-Site**
08B-12-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned and sanitized ice machine panel shield. **Corrected On-Site**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Corn meal Operator removed scoop **Corrected On-Site**
14-01-5
70
Dec 12, 2024
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with unwashed produce. In walk-in cooler raw shrimp over lettuce. Operator moved raw shrimp to another shelf over raw chicken **Corrected On-Site**
08A-04-5
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. First test 0ppm.Sanitizer bucket was replaced. Second test 100 ppm. **Corrected On-Site**
22-49-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at bar **Corrective Action Taken** **Repeat Violation**
22-02-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. At bar back panel at drink station
23-03-4
Basic - Single-service articles improperly stored at the sauce prep station. Operator removed from the floor. **Corrected On-Site**
25-05-4
Basic - Stored food not covered. Coconut shrimp in reach in freezer not covered. Operator covered items. **Corrected On-Site**
08B-12-5
58
Jun 17, 2024
Complaint Partial
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw. Calamari stored over raw onions in walk-in cooler. Operator removed Calamari from over onions. **Corrected On-Site**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef (48F - Cold Holding); shrimp (47F - Cold Holding) In reach in cooler across from the cook line. At. 1:50 pm. Temperature recheck at 2:54 beef 43 F, shrimp 40F. **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. At the bar drink dispenser. Operator cleaned and sanitized area with sanitizing solution. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site** **Repeat Violation**
31A-11-4
Basic - Food stored on floor. In walk-in cooler and walk-in freezer
08B-38-4
Basic - Garbage on the ground and/or pad around dumpster. Operator removed boxes from around the dumpster.. **Corrected On-Site**
33-19-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink cup in dry storage stored on top of drinking can. Operator discarded drink. **Corrected On-Site**
12B-07-4
52
Feb 5, 2024
Routine - Food
1 critical violation. 1 major violation. 1 minor violation.
View 3 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Handwash sink used for purposes other than handwashing. Juice dispenser in hand washing sink next to the bar. Operator removed dispenser from hand washing sink. **Corrected On-Site**
31A-11-4
Basic - Stored food not covered. Crab Rangoon in reach in freezer. Operator covered items. **Corrected On-Site**
08B-12-5
74
Sep 26, 2023
Complaint Full
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over condiments In reach in cooler. Operator switched items. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Ice was placed on both items. Shrimp -56F Beef steak 56F Temperature at 2:38 43F. **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda gun at the bar. Operator cleaned and sanitized soda gun. **Corrected On-Site**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Container in hand wash sink at the bar operator removed. **Corrected On-Site**
31A-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Next to the walk-in cooler operated removed items. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Buckets on the floor in walk in cooler.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knifes removed location front bar. **Corrected On-Site**
10-17-4
52
May 31, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
35
Jan 6, 2023
Routine - Food
2 critical violations. 3 major violations. 1 minor violation.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
45
Frequently Asked Questions
When was Sakura Japanese Restaurant last inspected?
The most recent health inspection at Sakura Japanese Restaurant on file is from Mar 13, 2026. The public record contains nine inspections in total.
What is the most common violation at Sakura Japanese Restaurant?
Across the inspection record, “food-contact surface soiled with food debris” has been cited six times, more than any other issue at Sakura Japanese Restaurant.
How does Sakura Japanese Restaurant compare to other restaurants in Winter Haven?
Sakura Japanese Restaurant most recently scored 58 out of 100, which is lower than the Winter Haven average of 88.
Has Sakura Japanese Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Sakura Japanese Restaurant have averaged around six violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Sakura Japanese Restaurant 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 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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