Sakura
Last inspected: Mar 3, 2026
58
Score
Sakura has been inspected eight times since 2022. The most recent report on file is from Mar 3, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
There hasn't been much movement either way: counts have stayed near eight violations per visit across recent inspections.
The most common issue across all inspections has been “nonfood-contact surface soiled with grease”, showing up five times.
That's lower than the typical The Villages restaurant, which scores around 80. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
0
Critical latest
3
Major latest
5
Minor latest
Inspection History
Mar 3, 2026
Routine - Food
3 major violations. 5 minor violations.
View 8 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board in prep area
22-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with DBPR Form HR 5022-090
03F-10-5
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. Ai Fang Jingda
53B-14-5
Basic - Cutting board has cut marks and is no longer cleanable. White cutting board in prep area
14-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on counter in sushi prep area
12B-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves Area around soda nozzles on beverage machine in wait station
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over portioned sauces and butter in 3 door vertical cooler
08B-17-4
Basic - Accumulation of black mold-like substance in the interior of the ice machine.
22-20-5
58
Jun 3, 2025
Routine - Food
4 critical violations. 2 major violations. 9 minor violations.
View 15 violations
High Priority - Employee switched from working with raw food to ready-to-eat food/clean equipment without washing hands. Employee scooped raw chicken with bowl inside raw chicken container with gloves hands from reach in cooler then immediately touched reach in cooler door handle. **Repeat Violation** **Admin Complaint**
12A-12-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. yum yum sauce with milk (71F - Cold Holding) out of cooler for 5 hours. **Repeat Violation** **Admin Complaint**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lettuce wraps (63F - Cold Holding) item on counter behind sushi station, spoke to operator about either placing on time as a public health control or keep in cooler. yum yum sauce with milk (71F - Cold Holding) portioned sauce cups at host stand for togo area, employee stated item has been on counter for 5 hours, see stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket tested over 200ppm chlorine, operator added water, retested at 100ppm. **Corrected On-Site**
41-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line stained.
22-02-4
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Menu board at entrance of restaurant has Crab rangoons made with imitation crab, employee changed to a K. **Corrected On-Site**
52-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach in cooler on cooks line, employee moved drink. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee lunch box on top of cabbage in walk in cooler, employee moved bag. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Cutting bakers on cooks line with cut marks.
14-11-5
Basic - Floor soiled/has accumulation of debris. Under dry seasonings near back door/dish area.
36-73-4
Basic - Food stored on floor. 2 containers of sauce on floor in walk in cooler. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line. Clean dish is soiled. **Repeat Violation**
23-03-4
Basic - Unwashed fruits/vegetables stored with/over ready-to-eat food. Unwashed produce in cardboard boxes over ready to eat coked rice in walk in cooler. **Repeat Violation**
08B-17-4
Basic - Wiping cloth sanitizing solution stored on the floor. On the floor at beginning of cooks line, operator placed on shelf. **Corrected On-Site**
21-38-4
Basic - Duct tape used to repair nonfood-contact surface. Duct tape on plastic shelves in reach in cooler. **Repeat Violation**
14-71-4
29
Dec 13, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee cutting with raw beef immediately after started handling cleaned containers and utensils, Inspector instructed to washed hands. **Warning** - From follow-up inspection 2024-12-13: Male employee rinsed hands, no soap applied and no rubbing after cutting raw beef. Inspector instructed to wash hands properly and provide handout **Admin Complaint**
12A-12-4
86
Dec 9, 2024
Routine - Food
5 critical violations. 2 major violations. 9 minor violations.
View 16 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
9
Apr 23, 2024
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish in walk in cooler. Operator corrected shelves. **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Water turned off at hand wash sink in dish machine area. Operator turned water valve on. **Corrected On-Site**
31A-09-4
Basic - Floor soiled/has accumulation of debris. Under cooking equipment in kitchen **Repeat Violation**
36-73-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm in kitchen. Operator added chlorine sanitizer recheck 100ppm. **Corrected On-Site**
21-07-4
70
Oct 18, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter with minced garlic (50F - Cold Holding) discussed keeping food below the fill line in reach in cooler. Operator split butter into 2 pans. **Corrective Action Taken**
03A-02-5
Basic - Bowl or other container with no handle used to dispense food. In vegetables in walk in cooler. Operator removed bowl. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Floor soiled/has accumulation of debris. Under kitchen equipment
36-73-4
Basic - Interior of microwave has accumulation of black substance/grease/food debris. In cook line area
22-08-4
Basic - Nonfood-contact surface soiled. Area around soda nozzles on beverages machine **Repeat Violation**
23-03-4
70
Feb 22, 2023
Complaint Full
5 critical violations. 4 major violations. 8 minor violations.
View 17 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (67F - Cooling); cooked noodles (51F - Cooling); cooked rice (53F - Cooling) All items were prepped at approximately 5pm yesterday 2/21 and placed in deep pans, covered in walk in cooler
03D-02-5
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. Operator primed machine 100ppm **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over produce in walk in cooler Raw fish over cabbage in walk in cooler Raw chicken over produce in walk in cooler Raw shrimp over cooked rice in walk in cooler
08A-05-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Server dropped spoon on the ground, picked soiled spoon up and served soup without hand wash. Discussed with operator.
12A-02-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. cooked rice (67F - Cooling); cooked noodles (51F - Cooling); cooked rice (53F - Cooling) All items were prepped at approximately 5pm yesterday 2/21 and placed in deep pans, covered in walk in cooler
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Knife in hand wash sink in dish area Hand wash sink blocked by cart in beverage station Employee removed **Corrected On-Site**
31A-11-4
Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Operator only has invoices for February
01D-02-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in dish machine area Employee refilled dispenser **Corrected On-Site**
31B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Drinks on prep table next to beverage machine Operator removed **Corrected On-Site**
12B-07-4
Basic - Bowl or other container with no handle used to dispense food. Bulk rice container
14-01-5
Basic - Cardboard used to line nonfood-contact shelves. Prep table shelf in dry storage area
14-45-4
Basic - Floor soiled/has accumulation of debris. Under kitchen equipment in prep area Walls soiled in dish machine area
36-73-4
Basic - Food stored on floor. Avocados under dry storage rack Case of oil in cook line area Employee removed from floor **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled. Walk in cooler shelves Dry storage shelves
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Salad cooler in kitchen area
22-16-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Green onions, oranges over margarine and soy sauce in reach in cooler next to walk in cooler
08B-17-4
21
Dec 7, 2022
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 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 handling sliced oranges with bare hands. Discussed with manager. Employee washed hands and put on gloves. **Corrective Action Taken**
09-01-4
High Priority - Paper towel used as liner for food container for fish and scallions. Discussed with manager.
14-86-1
Intermediate - Handwash sink used for purposes other than handwashing. Dish in hand sink. Employee removed. **Corrected On-Site**
31A-11-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior of freezer on cook line soiled. Interior of top of reach in cooler on cookline soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink by server area blocked by service cart. Manager removed. **Corrected On-Site**
31A-09-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on a food preparation table.
12B-07-4
Basic - Floor soiled/has accumulation of debris under equipment. Wall soiled by mop sink.
36-73-4
Basic - Food stored on floor. Container of chicken on floor in kitchen. Employee moved off floor. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves and gaskets soiled. **Repeat Violation**
23-03-4
43
Frequently Asked Questions
When was Sakura last inspected?
The most recent health inspection at Sakura on file is from Mar 3, 2026. The public record contains eight inspections in total.
What is the most common violation at Sakura?
Across the inspection record, “nonfood-contact surface soiled with grease” has been cited five times, more than any other issue at Sakura.
How does Sakura compare to other restaurants in The Villages?
Sakura most recently scored 58 out of 100, which is lower than the The Villages average of 80.
Has Sakura's inspection record improved over time?
Results have been roughly steady. Inspections at Sakura have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Sakura means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Sakura inspected?
Based on the inspection history on file, Sakura is inspected around two times per year on average.
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