Sakura Sushi
Last inspected: Feb 23, 2026
37
Score
Sakura Sushi has been inspected seven times since 2022. The latest inspection on file is from Feb 23, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have found fewer violations than earlier ones, averaging around 13 violations lately and about 18 violations before that.
“Ceiling/ceiling tile shows damage or is in disrepair” comes up most often, recorded three times in the inspection record.
The city-wide average sits at 78, which Sakura Sushi's 37 doesn't quite reach. The pattern in the record is worth a careful look.
7
Inspections
1
Critical latest
4
Major latest
9
Minor latest
Inspection History
Feb 23, 2026
Routine - Food
1 critical violation. 4 major violations. 9 minor violations.
View 14 violations
High Priority - Toxic substance/chemical improperly stored. Observed plastic container with chemical stored on the floor underneath the hand sink, located at front counter. During the inspection employee removed item. **Corrected On-Site**
41-10-4
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. Discussed and coached employee and provided email handout.
11-27-4
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed multiple sushi rolls and sashimi plates containing raw fish; however, there were no asterisks or identifying markers indicating the presence of raw ingredients. **Warning**
02B-04-5
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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. Discussed with operator. Provided email form. **Warning**
11-26-1
Basic - Ceiling/ceiling tile shows damage or is in disrepair.
36-32-5
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. Observed tuna fish, and yellow tail fish stored in 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. Discussed and coached operator in proper methods. During the inspection employee removed items from packaging. **Corrective Action Taken**
06-09-1
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - In-use wet wiping cloth/towel used under cutting board. During the inspection employee removed towel. **Corrected On-Site**
21-04-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris.
22-08-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit.
05-09-4
Basic - Standing water in bottom of reach-in-cooler, located at cooking line.
29-49-6
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
36-02-5
37
Sep 16, 2025
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (52F - Cold Holding), stored in 2 doors reach in cooler, located at cooking line. As per operator rice was prepared the prior day.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked rice (52F - Cold Holding), stored in 2 doors reach in cooler, located at cooking line. As per operator rice was prepared the prior day.
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink, located at men's bathroom, and front counter.
31B-02-4
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed kitchen areas ceiling with holes.
36-32-5
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. Observed tuna and tilapia fish in individual vacuum packages inside reach in cooler sushi station. Operator opened the packages and removed the fish. **Corrective Action Taken**
06-09-1
Basic - In-use tongs stored on equipment door handle between uses. During the inspection employee removed items. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed flip top reach in cooler gaskets soiled. **Corrected On-Site**
23-03-4
Basic - Reach-in cooler shelves with rust that has pitted the surface, located at cooking line.
14-33-4
Basic - Standing water in bottom of reach-in-cooler, located at preparation kitchen.
29-49-6
47
Feb 20, 2025
Routine - Food
1 critical violation. 4 major violations. 11 minor violations.
View 16 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
17
Nov 5, 2024
Routine - Food
6 critical violations. 10 major violations. 16 minor violations.
View 32 violations
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eating on prep table and then stir noodles in pot without handwash. Inspector coached manager on proper handwash techniques between tasks. **Warning**
12A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over fresh herbs. Operator reversed order. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw beef stored above raw fish in reach in freezers, operator moved order. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Toxic substance/chemical improperly stored. **Warning**
41-10-4
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed dishmachine not sanitizing properly. Chlorine at 0ppm. **Warning**
22-49-4
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee cleaning dishes at three compartment sink, then begin removing ready to eat food from fryer with no handwash. Inspector coached manager on proper handwashing techniques in between tasks. **Warning**
12A-16-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation** **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink in kitchen area. Employee brought inspector napkins. **Warning**
31B-02-4
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. Manager unable to provide proof of employee training. **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. Observed manager unable to prove employees are informed of their responsibilities. Inspector emailed manager form. **Corrective Action Taken** **Warning**
11-26-1
Intermediate - No soap provided at handwash sink. Observed no soap at handwash sink in kitchen area. Employee gave inspector soap. **Warning**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed both hand sinks with water at 80F. **Warning**
27-16-5
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. Observed no form or kit, inspector emailed operator form. **Corrective Action Taken** **Repeat Violation** **Warning**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand isn't behind sushi bar with soiled rag stored inside. Observed container of rice stored in hand sink in kitchen area. **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed no indication of raw items on menu. **Warning**
02B-01-5
Basic - Bowl or other container with no handle used to dispense food. Observed bowls used as scoops for rice. Inspector explained to operator the proper utensils to use, manager removed bowls from rice. **Corrected On-Site** **Warning**
14-01-5
Basic - Employee eating in a food preparation or other restricted area. Observed employee eating ceviche on top of prep table while engaging in food cooking. **Warning**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed phone charging on prep table cutting board. Observed bag of change stored above clean plates behind sushi area. **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed chef in kitchen preparing food with no hair restraint. **Repeat Violation** **Warning**
13-03-4
Basic - Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Observed employee washing and rinsing dishes in water with soap and Clorox. Sanitizer wasn't set up. Inspector explained proper order, employee dumped water and restarted the triple sink in proper order. **Warning**
16-13-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap beneath exterior door into alley. **Warning**
35B-01-4
Basic - Food stored on floor. Observed container of rice stored on floor in back storage behind restaurant. Manager moved to higher shelf. Observed container of soy sauce stored on floor by exit door. Manager moved to shelf. **Corrected On-Site** **Warning**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 112F. Explained to employee the proper temperature for utensils to be in water. **Corrective Action Taken** **Warning**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior toaster behind sushi bar soiled. Observed double oven in kitchen area soiled on the inside. **Warning**
22-08-4
Basic - Reuse of single-service or single-use articles. Observed containers of soy sauce used to hold sugar. **Warning**
25-32-4
Basic - Standing water in bottom of reach-in-cooler. Observed standing water in reach in cooler to the right of kitchen entrance. **Warning**
29-49-6
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen salmon being thawed on top of bucket ambiently. Inspector coached manager on proper thawing methods. Operator put fish into reach in cooler. **Warning**
06-01-5
Basic - Unnecessary items/unused equipment on the premises. Observed fridge, shelving units, old equipment stored in back of restaurant next to dumpster. **Warning**
33-31-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Observed unsealed concrete in kitchen area. **Warning**
36-02-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed soiled walls throughout kitchen area. **Repeat Violation** **Warning**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Observed containers of bread crumbs and flour not labeled. **Warning**
02D-01-5
7
Apr 8, 2024
Routine - Food
1 critical violation. 3 major violations. 9 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Proper Hot and Cold Holding Temperatures
FL-21
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
39
Oct 16, 2023
Food-Licensing Inspection
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
High Priority - Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit http://www.myfloridalicense.com/DBPR/hotels-restaurants/ Establishment is open to the public at the time of the inspection. Observed 5 customers at the time of the inspection. **Corrected On-Site**
50-08-7
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Basic - Ceiling tile shows damage or is in disrepair nearby the cook line above the stand-up reach in cooler.
36-32-5
Basic - Equipment in poor repair. Small reach in cooler at the front counter, gaskets torn/broken.
14-11-5
Basic - Faucet/handle missing at plumbing fixture. Hand washing sink by the three compartment sink missing the handle.
29-09-4
Basic - Floors not constructed to be easily cleanable. Kitchen.
36-12-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - No handwashing sign provided at a hand sink used by food employees. By the front counter. Provided the sign to the operator. **Corrective Action Taken**
31B-04-4
Basic - Unnecessary items/unused equipment on the premises. By the mop sink, outside: broken standup refrigerator and broken ice machine.
33-31-5
50
Dec 8, 2022
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Corrected On-Site**
50-17-2
Intermediate - Handwash sink not accessible for employee use at all times. Kitchen, rice cooker stored inside the hand washing sink. **Corrected On-Site**
31A-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.observed make table gasket soiled in the kitchen. **Corrected On-Site** **Repeat Violation**
23-03-4
Basic - Water leaking from pipe underneath the three compartment sink in the kitchen.
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed in the kitchen: 2 wet wiping cloths stored on the flip-top reach in cooler. **Corrected On-Site**
21-12-4
Basic - No handwashing sign provided at a hand sink used by food employees. Front counter.
31B-04-4
64
Frequently Asked Questions
When was Sakura Sushi last inspected?
The most recent health inspection at Sakura Sushi on file is from Feb 23, 2026. The public record contains seven inspections in total.
What is the most common violation at Sakura Sushi?
Across the inspection record, “ceiling/ceiling tile shows damage or is in disrepair” has been cited three times, more than any other issue at Sakura Sushi.
How does Sakura Sushi compare to other restaurants in West Miami?
Sakura Sushi most recently scored 37 out of 100, which is lower than the West Miami average of 78.
Has Sakura Sushi's inspection record improved over time?
Yes. Recent inspections at Sakura Sushi have averaged around 13 violations per visit, down from roughly 18 earlier in the record.
What does a high risk rating mean?
A high risk rating at Sakura Sushi 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 Sushi inspected?
Based on the inspection history on file, Sakura Sushi is inspected around two times per year on average.
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