Sakura Ramen
Last inspected: Feb 18, 2026
29
Score
Across the available record, Sakura Ramen has nine inspections on file, the first dated 2022. Sakura Ramen was last inspected on Feb 18, 2026. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.
Things have been moving in the right direction, with the rolling count dropping from around nine violations to closer to five violations per visit.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded two times.
Sakura Ramen's latest score of 29 falls below the Southwest Ranches average of 76. Diners may want to scan the inspection details before deciding to visit.
9
Inspections
2
Critical latest
2
Major latest
2
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
Food Contact Surfaces Clean and Sanitized
FL-22
29
Aug 26, 2025
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Employee Health Policies Present
FL-03
Personal Cleanliness
FL-40
Food Received at Proper Temperature
FL-12
78
Apr 2, 2025
Routine - Food
4 critical violations. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed on prepping table in front of triple sink - cooked pork (66F - Cold Holding); sliced pork (51F - Cold Holding) as per operator items held out of temperature for approximately 2 hours. Items not portioned or prepared today. As per employee items left outside cooler by accident.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler - raw pork stored over sliced cabbage. **Repeat Violation** **Admin Complaint**
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 at reach in freezer - raw ribs (not commercially packaged) stored over Ready to Eat dumplings.
08A-02-6
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed Hot shot spay can stored in dry goods room **Repeat Violation** **Admin Complaint**
41-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed at ice machine at front.
22-20-5
Basic - Food stored on floor. Observed box of oil stored directly on the floor near fryer. Observed in walk in cooler - container of eggs stored directly on the floor.
08B-38-4
50
Dec 12, 2024
Routine - Food
7 critical violations. 1 major violation. 4 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at chest freezer with sliding glass doors - raw pork not separated from frozen baked cakes. Operator stored correctly. **Corrected On-Site**
08A-05-6
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed insecticide stored on shelf above mop sink. Operator discarded at will. **Corrected On-Site**
41-05-4
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 employee plate a fried donut with bare hand. Operator discarded at will.
09-01-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs then proceeded to plate food without washing hands.
12A-27-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed in container of prepping table in front of grill - cooked beef (86F - Hot Holding); cooked pork (126F - Hot Holding) as per operator items held for future orders. As per operator items held out of temperature for approximately 1 hours, operator discarded at will.
03B-01-6
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed in dry storage room - raw shell eggs (74F - Cold Holding) boxes of raw shell eggs stored at room temperature. As per operator eggs delivered 3 hours prior to inspection and forgot to put in walk in cooler - operator placed eggs in walk in cooler **Corrective Action Taken**
03A-03-5
High Priority - Toxic substance/chemical improperly stored. Observed insecticide stored next to jugs of cooking wine on shelf above mop sink. Operator discarded insecticide at will. **Corrected On-Site**
41-10-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at handwashing sink next to triple sink. Observed at handwashing sink in front counter area. Operator provided items. **Corrected On-Site**
31B-02-4
Basic - Current Hotel and Restaurant license not displayed. Operator printed license certificate. **Corrected On-Site**
50-09-4
Basic - Food not stored at least 6 inches off of the floor. Observed pot of boiled pork in front of fryer station.
08B-47-4
Basic - Food stored in a location that is exposed to splash/dust. Observed pot boiled boba and rice maker pot stored underneath handwashing sink next to triple sink.
08B-36-4
Basic - Food stored on floor. Observed bucket of soy sauce stored directly on floor near rear exit.
08B-38-4
26
May 22, 2024
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - - From initial inspection : 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. Poster emailed. **Warning** - From follow-up inspection 2024-05-22: Observed same **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** - From follow-up inspection 2024-05-22: Observed same **Time Extended**
05-08-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, substantial build up of grease **Warning** - From follow-up inspection 2024-05-22: Observed same **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Cook line, next to triple sink. **Warning** - From follow-up inspection 2024-05-22: Observed same **Time Extended**
31B-04-4
74
Feb 19, 2024
Routine - Food
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. boba (78F - Cold Holding) raw shell eggs (78F - Cold Holding), observed cooked boba left on front counter to ambient temperature without time procedures. Form emailed and explained to operator **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. raw shell eggs (78F - Cold Holding), observed eggs on top of stove, per operator food out less than 4 hours, eggs removed and placed on walk in cooler-top shell for a quick chill. **Warning**
03A-03-5
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. Poster emailed. **Warning**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter, employee provided. **Corrected On-Site** **Repeat Violation** **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Intermediate - No soap provided at handwash sink. Front counter, employee provided **Corrected On-Site** **Warning**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Front counter **Warning**
22-20-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters, substantial build up of grease **Warning**
23-03-4
Basic - No mop sink or curbed cleaning facility provided at establishment. **Warning**
29-27-4
Basic - No handwashing sign provided at a hand sink used by food employees. Cook line, next to triple sink. **Warning**
31B-04-4
Basic - Equipment in poor repair. Cover of long chest freezer- cover with rust **Warning**
14-11-5
Basic - Employee with no hair restraint while engaging in food preparation. Employee making boba drinks. **Warning**
13-03-4
37
Aug 31, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Approved Thawing Methods Used
FL-31
78
Jun 27, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Hot and Cold Water Available; Adequate Pressure
FL-25
35
Dec 29, 2022
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Sakura Ramen last inspected?
The most recent health inspection at Sakura Ramen on file is from Feb 18, 2026. The public record contains nine inspections in total.
What is the most common violation at Sakura Ramen?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Sakura Ramen.
How does Sakura Ramen compare to other restaurants in Southwest Ranches?
Sakura Ramen most recently scored 29 out of 100, which is lower than the Southwest Ranches average of 76.
Has Sakura Ramen's inspection record improved over time?
Yes. Recent inspections at Sakura Ramen have averaged around five violations per visit, down from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Sakura Ramen 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 Ramen inspected?
Based on the inspection history on file, Sakura Ramen is inspected around three times per year on average.
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