Sakura
Last inspected: Feb 18, 2026
61
Score
Inspectors have visited Sakura 13 times, with records going back to 2022. Sakura was last inspected on Feb 18, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The trend has been favorable: violation counts have eased from around 14 violations to closer to 10 violations per visit over the last few inspections.
The pattern that stands out is “food stored on floor”, which has been cited eight times.
Compared to other Live Oak restaurants (averaging 81), there's room to close the gap. On the whole, the file is mixed but not concerning.
13
Inspections
0
Critical latest
1
Major latest
8
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
1 major violation. 8 minor violations.
View 9 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold-like substances on deflector plate of ice machine. Manager cleaned. **Corrected On-Site** **Repeat Violation**
22-02-4
Basic - Reuse of single-service or single-use articles. Reusing metal containers for seaweed wrap. **Repeat Violation**
25-32-4
Basic - Bowl or other container with no handle used to dispense food. No-handle bowl used as scoop in flour. Manager removed. **Corrected On-Site** **Repeat Violation**
14-01-5
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. In reach-in cooler under sushi cooler at front bar: tuna (36F - Cold Holding) thawed while still in ROP bag.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on front prep table. Manager discarded. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach-in cooler not identified or segregated. Manager moved to proper storage area. **Corrected On-Site**
08B-49-4
Basic - Equipment in poor repair. Reach-in cooler gaskets torn. Ice buildup in reach-in freezer. Duct tape on broken pane of glass in sushi cooler.
14-11-5
Basic - Food stored on floor. Bucket of crab on floor of walk-in freezer. Manager moved to shelf. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle resting on bin of noodles. Manager removed. **Corrected On-Site**
10-06-5
61
Jul 31, 2025
Complaint Full
No violations found.
100
Jul 30, 2025
Complaint Full
5 critical violations. 16 minor violations.
View 21 violations
High Priority - Live, small flying insects found Two live flies in the kitchen. **Warning**
35A-02-7
High Priority - Nonfood-grade containers used for food storage - direct contact with food. 1.) Non food grade containers used for rice, breading, storage 2.) To go bags used to stored raw meat in direct contact with the bag.
14-15-4
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored above unwashed lemons in the walk in cooler.
08A-04-5
High Priority - Roach activity present as evidenced by live roaches found. Three live roaches in sushi prep area on floor under shelves. **Repeat Violation** **Warning**
35A-05-4
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 plus ppm
41-27-4
Basic - Food stored on floor. Walk in cooler: ginger on floor **Repeat Violation**
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. 1.)Plate used to scoop sushi rice 2.) Bowl without handle used to scoop chicken **Repeat Violation**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean dishes stored flooded up in front of the sushi cooler in the dining room.
24-05-4
Basic - Dead roaches on premises. One dead roach in sushi prep area under shelves. One egg sac in sushi prep area under shelves. **Repeat Violation** **Warning**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1.) Employee open drink in reach in cooler. 2.) Employee drink stored above food prep cooler.
12B-07-4
Basic - Employee eating while preparing food. **Repeat Violation**
12B-01-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee mints stored above food prep area. **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Beverage cups stored on cloth towel next to beverage system.
24-08-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Wooden sushi rice container. Made from cypress wood.
14-10-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door has a gap at the bottom and side.
35B-01-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.back of wok grill area has old food buildup. 1.) Back of the wok grill. 2.) Hood Filters above wok grill 3.) Fan guards have dust buildup **Repeat Violation**
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cucumbers and green onions at sushi prep area
08B-39-4
Basic - Reuse of single-service or single-use articles. Reusing metal containers for seaweed wrap
25-32-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce stored above ready to eat carrots.
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on sushi prep table
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Two sanitizer buckets stored on floor. Placed on shelving during this inspection. **Corrected On-Site**
21-38-4
21
May 16, 2025
Complaint Full
No violations found.
100
May 15, 2025
Complaint Full
7 critical violations. 6 major violations. 16 minor violations.
View 29 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Linen towel on rice in walk-in cooler. Brown paper towel lining container with sliced cucumbers at sushi station. Raw meat stored directly in to-go bag in walk-in freezer.
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw spicy tuna over avocados in reach-in cooler behind sushi station, operator moved tuna to the bottom. **Corrected On-Site**
08A-05-6
High Priority - Roach activity present as evidenced by live roaches found. One live roach on floor under hand wash sink next to sushi bar. **Warning**
35A-05-4
High Priority - Rodent activity present as evidenced by rodent droppings found. Fourteen rodent droppings observed on top of chemical containers for dish machine. One rodent dropping observed on lid of bulk rice container on shelf across from kitchen grill. **Warning**
35A-04-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (50F - Cold Holding) item in reach-in cooler by Togo area, operator had replaced the water from the tap, she then added ice to rapidly cool down. shrimp (48 - Cold Holding); butter (46F - Cold Holding) items in walk-in cooler, ice build up starting to build on the back of fan condenser in unit. Other items 41F or below. **Corrective Action Taken** **Warning**
03A-02-5
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. See stop sale. No time mark on sushi rice at sushi bar. Operator time stamped. **Corrected On-Site**
03F-02-5
High Priority - Container of medicine improperly stored. Bottle of aspirin on shelf near sushi rice. **Repeat Violation**
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with mold-like substances. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink at sushi bar blocked by to-go container in sink.
31A-11-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certificates expired. **Warning**
53B-01-5
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. Inspector emailed.
11-26-1
Intermediate - No soap provided at handwash sink. No soap at back kitchen hand wash sink. Operator replaced soap. **Corrected On-Site**
31B-03-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water temperature 80F at back hand wash sink next to door pass-through, the hot water handle is stripped.
27-16-4
Basic - Bowl or other container with no handle used to dispense food. No-handle bowls used as scoops in several food containers in kitchen. No-handle bowls used as scoop in reach-in cooler. **Repeat Violation**
14-01-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Cardboard wet and soiled with food debris and grease inside walk-in cooler. **Repeat Violation**
36-06-4
Basic - Dead roaches on premises. One dead roach on lower shelf of kitchen prep table. One dead roach on floor in single-service storage area. **Warning**
35A-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table near sushi bar. Manager discarded. **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee T-shirt on top shelf of rack across from dish machine over breading. **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Multiple cutting boards grooved. Torn reach-in cooler gasket at sushi bar. Sushi case sliding doors repaired with clear tape. Ice build up in walk-in freezer. **Repeat Violation**
14-11-5
Basic - Floor area(s) covered with standing water. Standing water on kitchen floor by reach-in cooler on cooks line.
36-22-4
Basic - Floor soiled/has accumulation of debris. Under equipment on back kitchen cooks line. Floor inside the walk-in freezer soiled with food debris. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Several cases of food on floor of walk-in freezer. **Repeat Violation**
08B-38-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle in container of noodles. Spoon handle submerged in cooked rice in walk-in cooler.
10-06-5
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Untreated wood panel under sauce containers on lower shelf of prep table in kitchen.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hibachi hood filters soiled with grease accumulation. Reach-in cooler gaskets and door handle area soiled with food debris. Walk-in cooler food racks rusty and soiled with food debris. Prep table legs soiled with grease accumulation. Fan guard in walk-in cooler soiled with dust and mold-like substance. **Repeat Violation**
23-03-4
Basic - Stored food not covered. Pan of chicken in walk-in freezer not covered. Operator covered with wrap. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall next to sushi cooler soiled with food splash and grease accumulations.
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Underneath hand wash sink at hibachi station. Bucket underneath to catch water. **Repeat Violation**
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on sushi bar prep table. Sani-bucket on floor at hibachi grill. **Repeat Violation**
21-12-4
9
Feb 3, 2025
Routine - Food
1 critical violation. 1 major violation. 11 minor violations.
View 13 violations
High Priority - Container of medicine improperly stored. Bottle of aspirin on shelf over reach-in cooler. Operator removed. **Corrected On-Site**
41-07-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Mold-like substance on ice scoop. Manager removed for cleaning. Cutting boards soiled with mold-like substances. **Corrective Action Taken** **Repeat Violation**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. No-handle bowls used as scoop in reach-in cooler. **Repeat Violation**
14-01-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Cardboard wet and soiled with food debris and grease inside walk-in cooler. **Repeat Violation**
36-06-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to rice cooker. Operator discarded. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf over reach-in cooler leaning against paper towel roll. **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Multiple cutting boards grooved. Sushi case sliding doors repaired with clear tape. Ice build up in walk-in freezer and reach-in freezer at sushi station. **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Under equipment on back kitchen cooks line. Floor inside the walk-in freezer soiled with food debris. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Multiple cases of food on floor of walk-in freezer. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled with food debris. Walk-in cooler food racks rusty and soiled with food debris. Fan guard in walk-in cooler soiled with dust and mold-like substance. **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee drink in reach-in cooler. Operator discarded. **Corrected On-Site** **Repeat Violation**
12B-13-4
Basic - Water leaking from pipe and/or faucet/handle. Underneath hand wash sink at hibachi station. Bucket underneath to catch water. **Repeat Violation**
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table not stored in sanitizing solution. Operator placed in sani-bucket. **Corrected On-Site**
21-12-4
45
Sep 9, 2024
Routine - Food
1 major violation. 12 minor violations.
View 13 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple soiled cutting boards in establishment with mold-like substances. Interior reach-in cooler at sushi station soiled with mold-like substance. Interior ice machine soiled with mold-like substance. Soda nozzles at drink machine. Ice bin interior at drink machine soiled with mold-like substances. **Repeat Violation**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. No-handle bowl used as scoop in bulk container of rice. **Repeat Violation**
14-01-5
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Inside walk-in cooler. **Repeat Violation**
36-06-4
Basic - Ceiling tile missing. Inside storage room in dining room. **Repeat Violation**
36-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Employee discarded. **Repeat Violation**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating in food prep area.
12B-02-4
Basic - Equipment in poor repair. Multiple cutting boards with cut marks. Sushi case sliding doors repaired with clear tape. Ice build up in walk-in freezer and reach-in freezer at sushi station. **Repeat Violation**
14-11-5
Basic - Floor soiled/has accumulation of debris. Under equipment on back kitchen cooks line. Floor inside the walk-in freezer soiled with food debris. **Repeat Violation**
36-73-4
Basic - Food stored on floor. Food on floor of walk-in freezer. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach-in cooler gaskets soiled with food debris. Walk-in cooler door jam soiled with mold-like substance. Walk-in cooler food racks rusty and soiled with food debris. Exterior rice cooker is soiled with grease accumulation. Fan guard in walk-in cooler soiled with dust and mold-like substance.
23-03-4
Basic - Stored food not covered. Container of shrimp in walk-in cooler not covered.
08B-12-5
Basic - Water leaking from pipe and/or faucet/handle. Underneath hand wash sink at hibachi station. Bucket underneath to catch water. **Repeat Violation**
29-11-4
Basic - Light shield damaged/in disrepair. Inside closet storage room. **Repeat Violation**
38-01-4
50
Apr 3, 2024
Routine - Food
1 major violation. 12 minor violations.
View 13 violations
Hands Clean and Properly Washed
FL-08
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
41
Dec 11, 2023
Routine - Food
No violations found.
100
Nov 1, 2023
Complaint Partial
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Yum yum sauce in walk-in cooler stored in plastic garbage can. Manager moved yum yum sauce to another container, manager discarded garbage can during inspection. **Corrected On-Site**
14-15-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bucket for soda machine drain soiled with mold-like substance. Manager placed hose for soda machine drain in drain pipe, manager discarded bus tub. **Corrected On-Site**
23-03-4
82
Oct 5, 2023
Routine - Food
6 critical violations. 5 major violations. 20 minor violations.
View 31 violations
High Priority - Container of medicine improperly stored. Multiple medicines (pills and syrups) over tea pots and tea bags across from sushi area. Operator moved medicine. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-07-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies flying around chest reach-in freezer near back door in kitchen.
35A-02-6
High Priority - Nonfood-grade bags used in direct contact with food. Thank you to-go bags with chicken directly inside them inside walk-in cooler and walk-in freezer. **Repeat Violation** **Admin Complaint**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shrimp and raw shell eggs over soy sauce containers in walk-in cooler. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (50,55F - Cold Holding); shrimp (46F - Cold Holding) in sushi case operator stated the case is opened and closed constantly, operator added ice to case retested items between 40-42F. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03A-02-5
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. Tempura batter and sushi rice. Operator labeled 12-4. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Chemical hanging on rack by dish machine. **Repeat Violation**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple stained cutting boards in establishment. Interior reach-in cooler at sushi station. Interior ice machine. Soda nozzles at drink machine. Ice bin at drink machine. **Repeat Violation**
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Container in hand sink by hibachi station.
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Manager confirmed that several menu items are served raw. **Warning**
02B-01-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At hws by hibachi. Handwash sign partially missing at hand washing sink by mop sink. **Repeat Violation**
31B-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl inside tempura flakes on dry storage shelf.
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Inside side closet storage room.
51-11-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Inside walk-in cooler.
36-06-4
Basic - Ceiling tile missing. Inside storage room in dining room.
36-36-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on top of microwave. **Repeat Violation**
40-06-5
Basic - Employee preparing food in customer section of dining area. Employee pouring soy sauce in cups in dining room. **Repeat Violation**
08B-48-4
Basic - Equipment in poor repair. Multiple cutting boards with cut marks. Sushi case sliding doors repaired with clear tape. Ice build up in reach-in freezer at sushi station.
14-11-5
Basic - Floor soiled/has accumulation of debris. Under equipment on back kitchen cooks line. Floor inside the walk-in freezer soiled.
36-73-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over dry storage area in back kitchen by warewashing area. Operator removed tape. **Corrected On-Site**
35B-08-4
Basic - Food stored on floor. Carrots and onions on floor in walk-in cooler. Raw chicken on floor in walk-in freezer. Jugs of oil on floor in storage room in finding room. **Repeat Violation**
08B-38-4
Basic - Ice bucket/shovel stored on floor between uses. Ice bucket on floor in side storage closet.
10-14-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. 3 knives between prep table and reach-in cooler in back kitchen.
10-17-4
Basic - Light shield damaged/in disrepair. In side closet storage room.
38-01-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden pallets holding Togo boxes and jugs of oil in side storage room in dining room.
14-47-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach-in cooler gaskets soiled. The walk-in cooler door jam. Walk-in cooler food racks. Exterior rice cooker is soiled. Fan guard in walk-in cooler. Sides of hibachi grill. Hood filters above hibachi station. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Togo boxes on floor at hibachi and dry storage room in dining room. **Repeat Violation**
25-05-4
Basic - Stored food not covered. Wontons in walk-in freezer, operator covered. **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Box of shrimp thawing room temperature in kitchen. Operator placed in freezer. **Corrected On-Site** **Repeat Violation**
06-01-5
Basic - Water leaking from pipe and/or faucet/handle. Underneath hand wash sink in hibachi station, operator stated they are waiting for part to fix pipes. **Repeat Violation**
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
9
Mar 30, 2023
Routine - Food
7 critical violations. 3 major violations. 11 minor violations.
View 21 violations
High Priority - Container of medicine improperly stored. Medicine bottle on shelf above microwave on cooks line. Operator moved. **Corrected On-Site**
41-07-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped hands on apron then grabbed clean plate to serve food.
12A-28-4
High Priority - Nonfood-grade bags used in direct contact with food. On raw chicken inside reach in cooler at hibachi station. **Repeat Violation** **Admin Complaint**
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over noodles at hibachi. Raw eggs over sauces on cooks line. Raw fish over sauces and raw beef over onions in walk in cooler. **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumpling (44F - Cold Holding); shrimp ball (45F - Cold Holding) yum yum sauce (61F - Cold Holding) items placed in the bottom part of cooler and ice on sauces. Yum yum sauce on time, dumplings and shrimp balls 40F **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
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. Sushi rice made at 12pm, operator time marked. **Corrected On-Site**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Bleach bottle next to sauces on cooks line bottom shelf, operator moved bleach. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards stained heavily. Interior ice machine. Interior reach in cooler in lobby.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink near dish machine and in womens restroom. Operator placed towels at sinks. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. 2 bottles in kitchen and 1 in lobby area. **Repeat Violation**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone, gum packs, and cigarettes on shelf above microwave in kitchen, operator moved items. **Corrected On-Site**
40-06-5
Basic - Cardboard used to line nonfood-contact shelves. On table at hibachi station.
14-45-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drink on shelf above prep table on cooks line. Employee moved drink. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee preparing food in customer section of dining area. Bowls filled green onion and mushrooms used for soup.
08B-48-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door in kitchen.
35B-01-4
Basic - Food stored on floor. Oil on floor in lobby storage room. Opened bag of rice on floor next to rice shelf, employees placed on rack. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets soiled. Dry storage food shelves. Spray hose nozzle soiled. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Togo boxes on floor in side storage room.
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Beef in standing water in Three compartment sink. Beef at room temperature on shelf outside of walk in cooler. Employees placed items in cooler. **Corrected On-Site**
06-01-5
Basic - Water leaking from pipe and/or faucet/handle. Under Handwash sink at sushi station.
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Towels on cutting boards not in buckets.
21-12-4
15
Jul 25, 2022
Food-Licensing Inspection
5 critical violations. 5 major violations. 10 minor violations.
View 20 violations
High Priority - Employee washed hands with cold water. Hibachi employee.
12A-19-4
High Priority - Nonfood-grade bags used in direct contact with food. Cooked noodles in walk in cooler. Raw beef and fish in walk in freezer.
14-31-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over salads in reach in cooler at front line. Raw eggs over cooked noodles in walk in cooler. Raw beef over onions in walk in cooler. Raw tuna with cooked shrimp in reach in cooler at sushi area.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline cooler: crab (57F - Cold Holding); dumplings (46F - Cold Holding) Walk in cooler: butter (47F - Cold Holding); cheese (47F - Cold Holding); noodles (47F - Cold Holding) technician has been contacted to look at cooler. Sushi: salmon (51F - Cold Holding); tuna (49F - Cold Holding) Hibachi: shrimp (46F - Cold Holding) scallops (45F - Cold Holding); cheese (45F - Cold Holding); salmon (46F - Cold Holding) Server front cooler: yum yum sauce (63F - Cold Holding); salmon (51F - Cold Holding) **Warning**
03A-02-5
High Priority - Toxic substance/chemical improperly stored. Spray bottle of soap over soda box hookups in side room.
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Containers in Handwash sink at sushi area. Employee moved. **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed knife at Handwash sink at dish area. Employee dumped drink in Handwash sink on cooks line.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink by dish machine.
31B-02-4
Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottles at dish area.
41-17-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Sink by the hibachi no hot water. Sink by the dish area no cold water.
27-16-4
Basic - Bowl or other container with no handle used to dispense food. Bowl in noodles at hibachi station.
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. In side room.
51-11-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Beverage over reach in cooler on cooks line. Employee moved. **Corrected On-Site**
12B-07-4
Basic - Floor soiled/has accumulation of debris. In walk in cooler under shelves.
36-73-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. On shelf with seasonings.
35B-08-4
Basic - Food stored on floor. Multiple items on the floor in walk in freezer.
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Multiple on the cooks line.
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sink by ice machine.
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on reach in cooler at sushi area. Spray hose soiled. Fan guard soiled in walk in cooler.
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. At the sushi area. Togo cups on floor in side room.
25-06-4
17
Frequently Asked Questions
When was Sakura last inspected?
The most recent health inspection at Sakura on file is from Feb 18, 2026. The public record contains 13 inspections in total.
What is the most common violation at Sakura?
Across the inspection record, “food stored on floor” has been cited eight times, more than any other issue at Sakura.
How does Sakura compare to other restaurants in Live Oak?
Sakura most recently scored 61 out of 100, which is lower than the Live Oak average of 81.
Has Sakura's inspection record improved over time?
Yes. Recent inspections at Sakura have averaged around 10 violations per visit, down from roughly 14 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sakura 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 inspected?
Based on the inspection history on file, Sakura is inspected around four times per year on average.
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