Sakura the Villages 2
Last inspected: Oct 1, 2025
37
Score
Public records show 10 inspections at Sakura the Villages 2 stretching back to 2022. Sakura the Villages 2 was last inspected on Oct 1, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The picture has gotten worse over the last few visits, with the average climbing from around eight violations to closer to 11 violations.
The most common issue across all inspections has been “employee beverage container on a food preparation table”, showing up seven times.
The city-wide average sits at 80, which Sakura the Villages 2's 37 doesn't quite reach. Diners may want to scan the inspection details before deciding to visit.
10
Inspections
4
Critical latest
0
Major latest
8
Minor latest
Inspection History
Oct 1, 2025
Complaint Full
4 critical violations. 8 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with unwashed produce. -Raw fish over avocados in walk in cooler.
08A-04-5
High Priority - Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. -Raw chicken behind raw shrimp in prep cooler.
08A-24-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee handled raw chicken and then plate without washing hands or changing gloves.
12A-09-4
High Priority - Toxic substance/chemical improperly stored. -Hand soap over hot sauce. **Corrected On-Site**
41-10-4
Basic - Bowl or other container with no handle used to dispense food. -Ground pepper scoop.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee drink over lemons in wait station cooler. **Corrected On-Site**
12B-07-4
Basic - Floor area(s) covered with standing water. -In warewash. Employees dried with mop. **Corrected On-Site**
36-22-4
Basic - Hole in or other damage to wall. -By dish machine.
36-24-5
Basic - Ice scoop handle in contact with ice.
10-08-5
Basic - No handwashing sign provided at a hand sink used by food employees. -At side wait station.
31B-04-4
Basic - Single-service articles improperly stored. -Napkins in side wait station. **Corrected On-Site**
25-05-4
Basic - Standing water in floor drain/floor drain draining very slowly. -Under hot water heater.
29-19-4
37
Apr 14, 2025
Routine - Food
4 critical violations. 1 major violation. 7 minor violations.
View 12 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Employee grabbing dirty dishes and then grabbing clean dishes.
12A-13-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw pork over sauce. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Krab meat 67f. Less than 4 hours. Advised to rapid chill. Operator placed in cooler. **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Prep cooler cutting board.
22-02-4
Basic - Ceiling tile missing. -Above dish machine.
36-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Floor tiles missing and/or in disrepair.
36-17-5
Basic - Food-contact surface not smooth and easily cleanable. -Rice cooker with duct tape around lid.
14-13-4
Basic - Hole in or other damage to wall. -By dish machine.
36-24-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelf under prep table by microwave. -Oven exterior. -Interior of fryer cabinets. **Repeat Violation**
23-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
35
Dec 4, 2024
Routine - Food
1 critical violation. 1 major violation. 8 minor violations.
View 10 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
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
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Insects, Rodents, and Animals Not Present
FL-38
Personal Cleanliness
FL-40
50
Jun 26, 2024
Routine - Food
No violations found.
100
Jun 25, 2024
Routine - Food
4 critical violations. 1 major violation. 9 minor violations.
View 14 violations
High Priority - Dented/rusted cans present. See stop sale. -Dented #10 can of ketchup. **Repeat Violation**
01B-01-4
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. **Warning**
22-41-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed employee cutting raw beef, washed gloves instead of changing gloves and washing hands.
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Rice 60f. Less than 4 hours. Operator placed in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards above rice bulk containers. -Vegetable slicers.
22-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cigarettes and vape on sauce bucket. **Corrected On-Site**
40-06-5
Basic - Equipment or utensils not designed or constructed in a durable manner. -Reach in cooler gasket torn across from flat grill.
14-10-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment.
35B-08-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of stove top. -Behind fryers. -Exterior of bulk rice containers. **Repeat Violation**
23-03-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -Behind cook line.
36-27-5
Basic - Buildup of food debris/soil residue on equipment door handles. -Paper towel dispenser by fryer.
23-24-4
32
Jan 11, 2024
Complaint Full
5 critical violations. 1 major violation. 4 minor violations.
View 10 violations
High Priority - Dented/rusted cans present. See stop sale. -1 can of ketchup. -1 can of soy sauce.
01B-01-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Observed employee take out trash and then return to wrapping lettuce without washing hands.
12A-13-4
High Priority - Food stored in ice used for drinks. **Corrected On-Site**
08B-56-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 60f. Less than 4 hours. Manager placed in walk in cooler to rapid chill. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. -At kitchen entrance.
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Equipment or utensils not designed or constructed in a durable manner. -Reach in prep cooler gasket torn.
14-10-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters. -Stove top. **Repeat Violation**
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
35
Nov 2, 2023
Routine - Food
5 critical violations. 1 major violation. 8 minor violations.
View 14 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. -Employee plated wontons with bare hands.
09-01-4
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. Employee took drink and then continued cooking.
12A-05-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Salmon sitting on rag. **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw fish stored with cabbage. **Repeat Violation**
08A-08-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over onions in prep cooler.
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. -By fryers.
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. -Sauce scoop in buckets in walk in cooler.
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Ice scoop handle in contact with ice. **Corrected On-Site**
10-08-5
Basic - In-use wet wiping cloth/towel used under cutting board. **Repeat Violation**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters. -Walk in cooler fan covers.
23-03-4
Basic - Time/temperature control for safety food thawed in an improper manner. Ribs in standing water. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
29
Apr 4, 2023
Complaint Full
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Dented/rusted cans present. Pineapples. Not at seam.
01B-01-4
High Priority - Raw animal food stored over or with unwashed produce. Raw eggs over cut veggies. **Corrected On-Site** **Repeat Violation**
08A-04-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Shrimp 46f. Less than 4 hours. Advised to rapid chill. Operator placed in freezer. **Corrective Action Taken**
03A-02-5
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date on filter by soda station. **Repeat Violation**
29-28-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Equipment or utensils not designed or constructed in a durable manner. -Reach in cooler gasket torn.
14-10-4
Basic - Floor soiled/has accumulation of debris. -Under fryers.
36-73-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Interior of fryer cabinets. -Shelving under handsink at kitchen entrance.
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. -Standing water in prep cooler.
22-16-4
39
Mar 20, 2023
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 63f. Less than 4 hours. Advised to rapid chill.
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over vegetables in walk in cooler. **Corrected On-Site**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting board in rear prep area. **Repeat Violation**
22-02-4
Intermediate - Water treatment device has not been inspected or serviced according to manufacturer's instructions. No date on filter by soda station.
29-28-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. **Repeat Violation**
13-03-4
Basic - Equipment or utensils not designed or constructed in a durable manner. Reach in cooler gasket torn at sushi cooler.
14-10-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 82f. **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of rice cooker. -Under 6 burner. -Drain line at bar.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
43
Sep 13, 2022
Routine - Food
2 critical violations. 2 major violations. 11 minor violations.
View 15 violations
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Observed employee grab raw shrimp and then vegetables. A "Please be aware repeat High Priority Violations could result in Administrative Action on your next routine inspection" **Repeat Violation**
12A-12-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cut cabbage. A "Please be aware repeat High Priority Violations could result in Administrative Action on your next routine inspection" **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -White cutting boards in rear prep area. **Repeat Violation**
22-02-4
Intermediate - Records/documents for required employee training do not contain all of the required information. Some employees lacking date of training.
53B-10-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. **Repeat Violation**
16-21-4
Basic - Bowl or other container with no handle used to dispense food. Rice scoop. **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink stored on can goods. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Cook. **Corrected On-Site**
13-03-4
Basic - Floors not maintained smooth and durable. Walk in cooler.
36-11-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between prep cooler. **Corrected On-Site** **Repeat Violation**
10-17-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Around exterior of microwave on cookline. -Fan covers in walk in cooler.
23-03-4
Basic - Single-service articles improperly stored. To go cups on floor in wait station. **Corrected On-Site**
25-05-4
Basic - Time/temperature control for safety food thawed in an improper manner. Beef at room temperature. **Corrected On-Site**
06-01-5
35
Frequently Asked Questions
When was Sakura the Villages 2 last inspected?
The most recent health inspection at Sakura the Villages 2 on file is from Oct 1, 2025. The public record contains 10 inspections in total.
What is the most common violation at Sakura the Villages 2?
Across the inspection record, “employee beverage container on a food preparation table” has been cited seven times, more than any other issue at Sakura the Villages 2.
How does Sakura the Villages 2 compare to other restaurants in The Villages?
Sakura the Villages 2 most recently scored 37 out of 100, which is lower than the The Villages average of 80.
Has Sakura the Villages 2's inspection record improved over time?
No. Recent inspections at Sakura the Villages 2 have averaged around 11 violations per visit, up from roughly eight earlier in the record.
What does a high risk rating mean?
A high risk rating at Sakura the Villages 2 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 the Villages 2 inspected?
Based on the inspection history on file, Sakura the Villages 2 is inspected around three times per year on average.
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