Sakura Japanese Sushi & Grill
Last inspected: Apr 24, 2026
55
Score
Sakura Japanese Sushi & Grill has been inspected eight times since 2022. The latest inspection on file is from Apr 24, 2026. Diners should read medium risk as a signal that some issues exist but aren't extreme.
The picture has improved over the last few visits: recent inspections have averaged around seven violations, down from roughly nine violations earlier in the record.
When inspectors have written things up, “accumulation of black/green mold-like substance” has been the most frequent reason, cited three times.
By comparison, the average Tallahassee facility scores 87, putting Sakura Japanese Sushi & Grill on the weaker side. Nothing in the record is alarming, but there's room to improve.
8
Inspections
0
Critical latest
3
Major latest
6
Minor latest
Inspection History
Apr 24, 2026
Routine - Food
3 major violations. 6 minor violations.
View 9 violations
Intermediate - Handwash sink used for purposes other than handwashing.
31A-11-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. **Repeat Violation**
02C-02-5
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 - In-use ice scoop stored on soiled surface between uses.
10-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Cardboard used to line nonfood-contact shelves. **Repeat Violation**
14-45-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Food stored on floor. Food stored on floor in walk in freezer. **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice.
10-08-5
55
Mar 5, 2026
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw pork, raw pork over fish.
08A-20-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
02C-02-5
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink next to cook line.
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Cardboard used to line nonfood-contact shelves. Soiled cardboard lining dry storage shelves.
14-45-4
Basic - Food stored on floor. Food stored on floor in walk in freezer.
08B-38-4
61
Dec 4, 2024
Complaint Full
2 critical violations. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
61
Sep 16, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Observed dish machine chlorine 0ppm. Manager primed machine and corrected to chlorine 100ppm during inspection. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed shelled eggs stored above multiple sauces and raw chicken stored above raw beef in walk in cooler. Manager properly stored food items during inspection. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of mold-like substance/debris inside soda nozzles at soda machine in server station. Employee cleaned and sanitized soda machine during inspection. **Corrected On-Site**
22-02-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Per manager approximately 11 food handler employees hired over 60 days with no proof of training.
53B-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed edamame, seaweed, and noodles thawing at room temperature at kitchen and sushi areas.
06-01-5
55
Apr 22, 2024
Routine - Food
2 critical violations. 5 major violations. 10 minor violations.
View 17 violations
High Priority - Toxic substance/chemical improperly stored. Chemicals stored in hand wash sink in employee restroom.
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over berries in deep freezer.
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times in employee restroom. Trash can and mop bucket blocking sink.
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Rice stored in bottom of sink drain at sushi bar. Employee bathroom hand wash sink used for storing supplies and chemicals.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink next to cook line and in employee restroom. **Repeat Violation**
31B-02-4
Intermediate - No soap provided at handwash sink in employee restroom.
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi bar- fish roe 61F (11:00-3:00). Kitchen- breaded shrimp 70F (11:00-3:00). **Repeat Violation**
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bathroom facility in disrepair. Door to employee bathroom in disrepair.
32-05-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee wearing a watch at sushi bar while engaging in food preparation.
13-07-4
Basic - Ice bucket/shovel stored on floor between uses.
10-14-5
Basic - Ice scoop handle in contact with ice in wait station.
10-08-5
Basic - In-use ice scoop stored on soiled surface between uses . Ice scoop stored on top of ice machine.
10-12-5
Basic - No handwashing sign provided at a hand sink used by food employees at sushi bar.
31B-04-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Strong odor between employee bathroom and warehouse washing area.
36-64-5
Basic - Stored food not covered. Wontons stored on a tray in walk in freezer uncovered.
08B-12-5
27
Dec 13, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand wash sink in server station. Manager stored paper towels during inspection. **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. Observed tofu 58F on shelf in kitchen at 1:00. Per employee since 11:00 held on time with no written procedure. Employee stored tofu in reach in cooler. New temperature at 1:45: 49F.
03F-10-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed mold-like substance inside walls of ice machine.
22-02-4
Basic - Current Hotel and Restaurant license not displayed. **Repeat Violation**
50-09-4
Basic - Food stored on floor. Observed ginger and soy sauce buckets stored on floor in walk in cooler.
08B-38-4
67
Dec 29, 2022
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed kimchi in reach in cooler on cook line since yesterday 12-26-22 cold held 52F at today 12-27-22 at 11:40am. See stop sale. Observed chicken and beef in reach in cooler since 10am cold held above 41F at 11:40am: chicken 52F, beef 52F. Observed ambient air temperature at 49F. **Warning** - From follow-up inspection 2022-12-29: Per the manager, reach in cooler still in disrepair; new equipment has been ordered. **Time Extended**
14-74-7
95
Aug 24, 2022
Routine - Food
3 critical violations. 3 major violations. 2 minor violations.
View 8 violations
High Priority - Non-food grade paper/paper towel used as liner for food container for dumplings in reach in cooler for cook line and vegetables on sushi line.
14-86-1
High Priority - Operating with an expired Division of Hotels and Restaurants license. More than 60 days. **Admin Complaint**
50-17-2
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce sitting out at room temperature on cook line since 10am held at 55F. Observed plastic overlaying most of the interior of the sushi display cooler. Observed fish in cooler since 9am at 46F at 11:15am. Observed ambient air temperature at 52F.
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice machine interior soiled.
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed tofu and sushi out at room temperature without written procedures available. Provided manager with DBPR issued procedures. Observed manager fill out form including tofu and sushi rice. **Corrected On-Site**
03F-10-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed hand wash sink on cook line with hot water turned off. Observed employee turn in hot water for hand wash sink. Observed hand wash sink at sushi bar water temperature at 93F.
27-16-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed plastic overlaying most of the interior of the sushi display cooler. Observed fish in cooler since 9am at 46F at 11:15am. Observed ambient air temperature at 52F.
14-74-7
Basic - Employee eating in a food preparation or other restricted area. Observed employee plate place on top of box of vinegar in kitchen on dry storage shelf.
12B-02-4
43
Frequently Asked Questions
When was Sakura Japanese Sushi & Grill last inspected?
The most recent health inspection at Sakura Japanese Sushi & Grill on file is from Apr 24, 2026. The public record contains eight inspections in total.
What is the most common violation at Sakura Japanese Sushi & Grill?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited three times, more than any other issue at Sakura Japanese Sushi & Grill.
How does Sakura Japanese Sushi & Grill compare to other restaurants in Tallahassee?
Sakura Japanese Sushi & Grill most recently scored 55 out of 100, which is lower than the Tallahassee average of 87.
Has Sakura Japanese Sushi & Grill's inspection record improved over time?
Yes. Recent inspections at Sakura Japanese Sushi & Grill have averaged around seven violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sakura Japanese Sushi & Grill 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 Sushi & Grill inspected?
Based on the inspection history on file, Sakura Japanese Sushi & Grill is inspected around two times per year on average.
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