Sakura Japanese Steak House
Last inspected: Oct 9, 2025
41
Score
Going back to 2022, Sakura Japanese Steak House has eight inspections in the public record. Inspectors last stopped by on Oct 9, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
There hasn't been much movement either way: counts have stayed near 11 violations per visit across recent inspections.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up five times.
Sakura Japanese Steak House's latest score of 41 falls below the Cape Coral average of 77. There are enough flags in the record to merit a second thought.
8
Inspections
1
Critical latest
3
Major latest
7
Minor latest
Inspection History
Oct 9, 2025
Routine - Food
1 critical violation. 3 major violations. 7 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
41
Jul 11, 2025
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Washing Fruits and Vegetables
FL-42
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
35
Oct 24, 2024
Routine - Food
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackaged raw beef stored over frozen vegetables.
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over bag of bean sprouts in upright reach in cooler near cook line side.
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in dining room.
31B-02-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed purse stored on shelving near single service items in beverage wait station.
40-06-5
Basic - Floor soiled/has accumulation of debris underneath reach in coolers and underneath dishmachine/three compartment sink.
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Observed bottled water stored on floor in kitchen near upright reach in coolers.
08B-47-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris on outside of cooking equipment and hood filters.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Spoons in kitchen. Educated operator on having utensils inverted. **Repeat Violation**
24-18-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen shrimp thawing in standing water. Operator turned on cool running water. **Corrected On-Site**
06-01-5
43
Jul 30, 2024
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
74
Oct 27, 2023
Routine - Food
4 critical violations. 3 major violations. 12 minor violations.
View 19 violations
High Priority - Nonfood-grade bags used in direct contact with raw fish.
14-31-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed repackaged raw beef stored over packaged raw scallops.
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Bean sprouts 46F cold hold, cut cabbage 47F cold hold less than 4 hour. Operator turned down reach in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Observed cleaning chemicals stored on top of dishmachine. Operator removed chemicals. **Corrected On-Site**
41-10-4
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. Provided operator with written procedures. **Corrected On-Site**
11-27-4
Intermediate - Food-contact surface soiled with food debris. Can opener. Operator cleaned can opener. **Corrected On-Site**
22-02-4
Intermediate - No soap provided at handwash sink. Hand wash sink in dining room.
31B-03-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Bowl or other container with no handle used to dispense rice. Operator removed cup. **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Packaged raw tuna.
06-09-1
Basic - Current Hotel and Restaurant license not displayed. Educated operator on importance of having current license. **Repeat Violation**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Sushi bar.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed eyeglasses stored on food tray. Operator removed eyeglasses. **Corrected On-Site**
40-06-5
Basic - Nonfood-contact surface soiled with acculturation of grease, food debris on outside of cooking equipment at cook line.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in freezer interior/shelves have accumulation of soil residues.
22-16-4
Basic - Single-service articles not stored inverted or protected from contamination. **Corrected On-Site**
25-06-4
Basic - Food not stored at least 6 inches off of the floor. Observed onions stored on floor in kitchen. Operator placed onions off of floor. **Corrected On-Site**
08B-47-4
22
Jul 27, 2023
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used to rinse out cup. Educated operator on hand wash sink only. **Repeat Violation**
31A-11-4
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. Operator completed forms before leaving inspection. **Corrected On-Site**
11-26-1
Intermediate - Spray bottle containing toxic substance not labeled. Operator labeled bottle. **Corrected On-Site**
41-17-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Educated operator on not storing utensils in standing water unless 135F or above. Operator removed utensil. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink in kitchen.
31B-04-4
Basic - Nonfood-contact surface soiled with dust ice machine air filters.
23-03-4
Basic - Wall vent in kitchen soiled with accumulated dust.
36-34-5
58
Dec 13, 2022
Routine - Food
3 critical violations. 1 major violation. 13 minor violations.
View 17 violations
High Priority - Toxic substance/chemical improperly stored by food items at sushi bar. Operator removed chemicals. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed tray of raw beef stored over noodles. Educated operator on importance of proper separation of raw animal foods. Operator switched tray to bottom shelf. **Corrected On-Site** **Repeat Violation**
08A-05-6
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. Observed chlorine concentration at 0 ppm. Operator switched sanitizer. Rechecked concentration at 100 ppm. **Corrected On-Site**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed soiled fork and glue gun stored in hand wash sink in dining room. Operator removed items. **Corrected On-Site**
31A-11-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Sushi bar.
12B-12-5
Basic - Floor soiled/has accumulation of debris underneath dishmachine.
36-73-4
Basic - Food not stored at least 6 inches off of the floor. Observed bags of onions stored on floor in kitchen. **Corrected On-Site**
08B-47-4
Basic - Ice buildup in reach-in freezer next to ice machine.
14-69-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Operator increased temperature. Rechecked temperature at 135F. **Corrected On-Site**
10-07-4
Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at front entrance sushi bar.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris. Fryer baskets.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator discarded employee beverages. **Corrected On-Site**
12B-13-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Soup spoons. Operator inverted spoons. **Corrected On-Site**
24-18-4
Basic - Single-service articles not stored inverted or protected from contamination. Sushi bar. Operator inverted containers. **Corrected On-Site**
25-06-4
Basic - Wall vent soiled with accumulated dust.
36-27-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi bar.
21-12-4
30
Aug 26, 2022
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed tray of raw beef stored over noodles. Observed switched trays. **Corrected On-Site**
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 repackaged raw frozen fish stored over bag of jalapenos.
08A-02-6
Intermediate - Food-contact surface soiled with food debris. Microwave at cook line. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic containers stored in hand wash sink at cook line. Operator removed. **Corrected On-Site**
31A-11-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Nonfood-contact surface ice machine vents soiled with accumulated dust
23-03-4
Basic - Wall vent above hand wash sink soiled with accumulated dust.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Flour bin.
02D-01-5
47
Frequently Asked Questions
When was Sakura Japanese Steak House last inspected?
The most recent health inspection at Sakura Japanese Steak House on file is from Oct 9, 2025. The public record contains eight inspections in total.
What is the most common violation at Sakura Japanese Steak House?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Sakura Japanese Steak House.
How does Sakura Japanese Steak House compare to other restaurants in Cape Coral?
Sakura Japanese Steak House most recently scored 41 out of 100, which is lower than the Cape Coral average of 77.
Has Sakura Japanese Steak House's inspection record improved over time?
Results have been roughly steady. Inspections at Sakura Japanese Steak House have averaged around 11 violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Sakura Japanese Steak House 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 Steak House inspected?
Based on the inspection history on file, Sakura Japanese Steak House is inspected around three times per year on average.
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