Sakura Sushi Hibachi
Last inspected: Feb 12, 2026
82
Score
The health department has logged eight inspections at Sakura Sushi Hibachi, the earliest from 2022. The newest entry in the record is dated Feb 12, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things have been moving in the right direction, with the rolling count dropping from around eight violations to closer to six violations per visit.
The most common issue across all inspections has been “food stored on floor”, showing up four times.
Among Dunedin restaurants, the typical score is 75; Sakura Sushi Hibachi is comfortably above that bar. The record reflects steady performance over time.
8
Inspections
0
Critical latest
1
Major latest
2
Minor latest
Inspection History
Feb 12, 2026
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection. Operator is in process of replacing all cutting boards in kitchen at time of inspection. **Corrective Action Taken**
22-02-4
Basic - Food stored on floor. Observed food stored on walk in cooler floor at time of inspection. Operator relocated food during inspectionnn **Corrected On-Site**
08B-38-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed old food debris on reach in cooler door handles at time of inspection
23-24-4
82
Mar 4, 2025
Routine - Food
3 major violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Both chemical test strips for chlorine have expired in 2021 and 2022. **Warning** - From follow-up inspection 2025-03-04: Both test kits expired **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris. Stained cutting boards on flip top cooler. **Warning** - From follow-up inspection 2025-03-04: **Time Extended**
22-02-4
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by trash can. Trash can was relocated. Food container stored in handwash sink. Container was relocated **Corrected On-Site** **Warning** - From follow-up inspection 2025-03-04: Containers stored in handwash sink. Operator relocated. **Time Extended** **Corrected On-Site**
31A-09-4
74
Feb 19, 2025
Routine - Food
3 critical violations. 4 major violations. 4 minor violations.
View 11 violations
Hands Clean and Properly Washed
FL-08
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Supervisor/Person in Charge Present
FL-01
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
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
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
26
Oct 25, 2024
Food-Licensing Inspection
2 critical violations. 2 major violations. 5 minor violations.
View 9 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. 0ppm corrected to 50ppm **Corrected On-Site**
22-41-4
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. Operator was able to determine the time that the rice were placed on time as a public health control and stamped them accordingly **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Utensils stored in hand wash sink in sushi bar area.
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. Shrimp cooked, pasta cooked **Corrected On-Site**
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on prep table. Operator moved open beverage. **Corrected On-Site**
12B-07-4
Basic - Food stored on floor. Walk in cooler - soy sauce bucket **Corrected On-Site**
08B-38-4
Basic - Stored food not covered. Fish, prepped produce **Corrected On-Site**
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Discussed the need to store wiping cloths in sanitizer solution between uses. **Corrected On-Site**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container not labeled with common name. Operator labeled squeeze bottles during inspection **Corrected On-Site**
02D-01-5
47
Apr 12, 2024
Routine - Food
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Fried chicken placed in a reused card board box. **Repeat Violation**
14-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Sponge/ scrubber stored in hand wash sink behind sushi bar to the right. Green vegetable stored in container in hand wash sink behind sushi bar to the left. Items were removed from hand wash sink. **Corrected On-Site**
31A-11-4
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 - Stored food not covered. Walk in cooler-prepped onions, broccoli,. Operator covered food during inspection
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container not labeled with common name **Repeat Violation**
02D-01-5
Basic - Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. A table was setup at the end of the cook line with plates of employee food. There is a separate area in the rear of the establishment with a table and chairs for employee use.
12B-04-4
61
Oct 31, 2023
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Cook line under vegetables. Operator removed paper towels **Corrected On-Site**
14-86-1
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Food stored in freezer in grocery bags.
14-15-4
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. Operator was able to determine the time that the rice was placed on time as a public health control and time stamped accordingly **Corrected On-Site**
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in rear of the kitchen no paper towels. Operator stocked paper towels during inspection.
31B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and keys stored on upper shelf of cook line. Operator removed keys and phone. **Corrected On-Site**
40-06-5
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles and food containers holding foods removed from its original container no labeled
02D-01-5
Basic - Food stored on floor. Food stored on freezer floor, operator moved food to be a minimum of 6inches off the floor Food stored on floor on walk in cooler. White bucket of prepped onions, container of fish stored on the floor. Operator moved food a minimum of 6" off the floor **Corrected On-Site**
08B-38-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Cutting board stored behind the faucet of 3 compartment sink. Operator removed cutting board. **Corrected On-Site**
24-07-4
47
Jun 15, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
39
Dec 14, 2022
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Pasta 46F held double panned. Operator removed from double pan and placed in cooler **Corrective Action Taken**
03A-02-5
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line. Discussed the need to label all foods removed from its original container.
02D-01-5
Basic - Stored food not covered. Broccoli prepped in walk in cooler no covered **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Food stored on floor. Oil stored on the floor.
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed employee beverage **Corrected On-Site**
12B-07-4
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator to utilize 3 comp sink until dish machine can be repaired
16-55-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Store room in rear of restraint has no secondary ceiling from roof.
36-37-5
64
Frequently Asked Questions
When was Sakura Sushi Hibachi last inspected?
The most recent health inspection at Sakura Sushi Hibachi on file is from Feb 12, 2026. The public record contains eight inspections in total.
What is the most common violation at Sakura Sushi Hibachi?
Across the inspection record, “food stored on floor” has been cited four times, more than any other issue at Sakura Sushi Hibachi.
How does Sakura Sushi Hibachi compare to other restaurants in Dunedin?
Sakura Sushi Hibachi most recently scored 82 out of 100, which is higher than the Dunedin average of 75.
Has Sakura Sushi Hibachi's inspection record improved over time?
Yes. Recent inspections at Sakura Sushi Hibachi have averaged around six violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Sakura Sushi Hibachi means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Sakura Sushi Hibachi inspected?
Based on the inspection history on file, Sakura Sushi Hibachi is inspected around three times per year on average.
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