Sakura Sushi Restaurant
Last inspected: May 12, 2025
86
Score
Going back to 2022, Sakura Sushi Restaurant has six inspections in the public record. Sakura Sushi Restaurant was last inspected on May 12, 2025. A low risk tier reflects an inspection that turned up minimal issues.
Things are looking better lately, with recent visits averaging around three violations compared to roughly 12 violations earlier on.
The pattern that stands out is “ceiling not smooth”, which has been cited four times.
Sakura Sushi Restaurant's latest score of 86 sits above the Palm Harbor average of 74. The full picture is one of consistent compliance.
6
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
May 12, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Whisk in standing water. Discussed the need to have water 135 if holding utensils inside
10-07-4
Basic - Time/temperature control for safety food thawed in an improper manner. Fish thawing on counter 29F, Discussed proper thawing methods with Operator. **Repeat Violation**
06-01-5
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles and shakers containing food removed from the container original not labeled with common name
02D-01-5
86
Jan 17, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - Time/temperature control for safety food thawed in an improper manner. Tuna and tilapia sitting in water not running. **Corrected On-Site**
06-01-5
95
Jun 27, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
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. Operator touched raw octopus with bare hands. Discussed with operator not to use bare hand contact with ready to eat foods
09-01-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Food in sushi cooler: sushi cooler is turned off at night and turned on in the morning. Food was moved from reach in cooler to sushi cooler at 11am. Food was moved back to reach in cooler until sushi cooler is at proper temperature. octopus (50F - Cold Holding) second temperature 40F; salmon (47F - Cold Holding) second temperature 42F; yellowtail (46F - Cold Holding) second temperature 43F; **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Utensils sitting in hand wash sink. Operator relocated. **Corrected On-Site**
31A-11-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Acoustic tiles above sushi window and front counter prep area **Repeat Violation**
36-37-5
64
Oct 30, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 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. 0 ppm chlorine run twice - operator changed solution - recheck: 100 ppm chlorine **Corrected On-Site**
22-41-4
Basic - -Food ( boxes of ginger, oil and sauce ) stored on floor in front storage area - bag of dry rice on floor in storage room opposite women's restroom - operator relocated bag of rice - corrected on site
08B-38-4
Basic - Carpeting installed in a food storage area in front counter area - operator in process of installing tile in this area
36-07-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas in back kitchen - operator added smooth tiles to some of the area - operator to install remaining area with smooth , nonabsorbent, easily cleanable tiles
36-37-5
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 inside cooler at sushi bar - reviewed with operator
06-09-1
70
Apr 13, 2023
Routine - Food
4 critical violations. 6 major violations. 10 minor violations.
View 20 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. 0 ppm chlorine when run twice - operator set up triple sink 100 pm chlorine and operator not to use dish machine until dish machine is sanitizing properly **Repeat Violation**
22-41-4
High Priority - Non-food grade paper towel used as liner for food container in double glass door cooling at beverage station
14-86-1
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. - soup 56 F in covered container placed in refrigerator at 2:00 am - operator discarded soup - reviewed with operator cooling procedures **Corrective Action Taken**
03D-02-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. soup 56 F in covered container placed in refrigerator at 2:00 am - operator discarded soup - operator discarded **Corrective Action Taken**
01B-36-5
Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.expired 1/2023
53B-05-5
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. - manager improperly set up triple sink with sanitizer in the center compartment - reviewed with manager the correct set up of triple sink . Manager then correctly set up triple sink for use **Corrective Action Taken**
53A-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.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. - stained cutting boards at sushi bar
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in woman's restroom
31B-02-4
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.
11-26-1
Basic - -Floor soiled/has accumulation of debris at sushi bar and kitchen - soiled drains at sushi bar and in kitchen areas
36-73-4
Basic - Accumulation of debris on exterior of warewashing machine near hoses at dispenser well
16-21-4
Basic - Carpeting installed in a food preparation, food storage area at beverage station **Repeat Violation**
36-07-4
Basic - Cutting board has cut marks and is no longer cleanable at sushi bar
14-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee phone stored next to clean plates at sushi bar
40-06-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit in sushi display case
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - soiled exterior of toaster oven in sushi bar area - soiled gaskets on reach in freezer in storage room near hallway
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food ( cut lettuce ) in glass double door cooler
08B-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses - on cutting board at sushi bar
21-12-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas in kitchen and restrooms **Repeat Violation**
36-37-5
18
Nov 1, 2022
Routine - Food
2 critical violations. 1 major violation. 8 minor violations.
View 11 violations
High Priority - Raw animal food ( raw chicken) stored over or with ready-to-eat food ( individual ice cream ) in a freezer near back exit door near restrooms - not all products commercially packaged. **Repeat Violation**
08A-02-6
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. 0 ppm chlorine - run twice -operator to schedule service this day - triple sink set up 100 ppm chlorine **Corrective Action Taken**
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. - Scrub pad stored inside hand wash sink at sushi bar - manager rinsed towel inside hand wash sink at sushi bar -reviewed proper use of hand wash sink - for washing hands only and hand wash sink must be accessible at all times
31A-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses at sushi bar
21-12-4
Basic - Carpeting installed in a food preparation and food storage at beverage station **Repeat Violation**
36-07-4
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation and food storage.at beverage station and at back kitchen cook line area
36-37-5
Basic - Clean, single-use gloves not handled in a sanitary manner. Stack of gloves stored over faucet hand wash sink at sushi bar exposed to splash
25-30-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public in cooler in sushi bar area **Repeat Violation**
08B-49-4
Basic - Employee personal items ( backpack) stored in or above a food preparation area, food, clean equipment and utensils, or single-service items -stored on shelf next to chop sticks and napkins in front counter area
40-06-5
Basic - Food ( container of shortening ) stored on floor. In front counter area
08B-38-4
Basic - Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Drill next to soy sauce , tape measure next to bowl on shelf in front counter area
42-03-5
45
Frequently Asked Questions
When was Sakura Sushi Restaurant last inspected?
The most recent health inspection at Sakura Sushi Restaurant on file is from May 12, 2025. The public record contains six inspections in total.
What is the most common violation at Sakura Sushi Restaurant?
Across the inspection record, “ceiling not smooth” has been cited four times, more than any other issue at Sakura Sushi Restaurant.
How does Sakura Sushi Restaurant compare to other restaurants in Palm Harbor?
Sakura Sushi Restaurant most recently scored 86 out of 100, which is higher than the Palm Harbor average of 74.
Has Sakura Sushi Restaurant's inspection record improved over time?
Yes. Recent inspections at Sakura Sushi Restaurant have averaged around three violations per visit, down from roughly 12 earlier in the record.
What does a low risk rating mean?
A low risk rating at Sakura Sushi Restaurant 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 Restaurant inspected?
Based on the inspection history on file, Sakura Sushi Restaurant is inspected around two times per year on average.
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