Sarku Japan #078
Last inspected: Jan 15, 2026
67
Score
Across the available record, Sarku Japan #078 has 10 inspections on file, the first dated 2022. Inspectors last stopped by on Jan 15, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
There hasn't been much movement either way: counts have stayed near eight violations per visit across recent inspections.
The pattern that stands out is “non-pitting surface rust on food-contact equipment”, which has been cited four times.
Sarku Japan #078's latest score of 67 falls below the Ocoee average of 76. The inspection history reads as standard for a restaurant of this size.
10
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Jan 15, 2026
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
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. Sushi rice not marked. Operator marked 10:30 am. **Corrected On-Site** **Repeat Violation**
03F-02-5
Intermediate - Non-pitting surface rust on food-contact equipment. Walk in cooler shelves **Repeat Violation**
22-31-4
Basic - Floor soiled/has accumulation of debris. Underneath all equipment and cooking equipment back of the house. Underneath ware wash area. **Repeat Violation**
36-73-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish machine area.
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Container by back of the house cook line. Operator labeled adobo. **Corrected On-Site** **Repeat Violation**
02D-01-5
67
Jul 16, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Roach activity present as evidenced by live roaches found. On the wall located at front service counter. Staff killed and sanitized the area. **Corrected On-Site**
35A-05-4
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. Less than 4 hours. Staff added time mark. **Corrected On-Site**
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Walk in cooler shelves **Repeat Violation**
22-31-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food.unwashed cabbage over prepared cabbage. Staff moved cabbage. **Corrected On-Site**
08B-17-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Dish area **Repeat Violation**
36-27-5
Basic - Working containers of food removed from original container not identified by common name. Seasoning in medium plastic container. Located on cook line in back kitchen.
02D-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Door to ice bin at soda machine.
23-24-4
Basic - Floor and wall junctures not coved in food preparation/storage/warewashing areas or bathroom. Back kitchen area
36-08-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs in drawer with cut greens. Staff removed. **Corrected On-Site** **Repeat Violation**
10-06-5
Basic - Uncovered food stored near sink exposed to splash. Cut cabbage in wak in cooler. Staff added lid. **Corrected On-Site**
08B-54-4
43
Jan 27, 2025
Routine - Food
4 major violations. 5 minor violations.
View 9 violations
Intermediate - Handwash sink not accessible for employee use at all times. Sink in back kitchen blocked with tumbler. Moved tumbler from in front of sink. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Dumping ice. Sink on front counter.
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sink located on front counter.
31B-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Shelves in walk-in cooler. **Repeat Violation**
22-31-4
Basic - Hole in or other damage to wall. Next to entrance of walk-in cooler.
36-24-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong in cut cabbage. Staff removed tongs. **Corrected On-Site** **Repeat Violation**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 70F at make table for sushi.
10-07-4
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Lower shelf of prep table located in back kitchen. **Repeat Violation**
14-47-4
Basic - Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Dish area , lower half of wall.
36-30-4
52
Aug 6, 2024
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Vacuum breaker missing on fitting next to soda fountain on front counter.
29-34-4
Intermediate - Handwash sink not accessible for employee use at all times. Pitcher I sink o front counter. Staff removed. Back hand sink has meat tumbler in front. **Repeat Violation**
31A-09-4
Intermediate - Non-pitting surface rust on food-contact equipment. Walk in cooler shelves.
22-31-4
Basic - Cove molding at floor/wall juncture broken/missing. Throughout back kitchen.
36-03-4
Basic - Equipment in poor repair. Refrigerator on cook line Gasket on walk in cooler door torn.
14-11-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Spoon ad tongs in the drawer of shrimp and noodles in cooler on cook line.
10-06-5
Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Bottom of prep table.
14-47-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Back kitchen area
36-27-5
Basic - Water leaking from faucet handles
29-11-4
52
Jan 24, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
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. Manager added time-mark. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink not accessible for employee use at all times. In back kitchen. Large tumbler blocking hand sink.
31A-09-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine.
22-20-5
Basic - Food stored on floor. Oil in back kitchen **Repeat Violation**
08B-38-4
70
Sep 11, 2023
Complaint Full
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
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
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
39
Sep 8, 2023
Complaint Full
3 critical violations. 1 major violation. 9 minor violations.
View 13 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shelled eggs over noodles. Manager removed eggs. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (47F - Cold Holding); Less than 4 hours cut cabbage (67F - Cold Holding)
03A-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
29-34-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice scoop holder. Staff cleaned **Corrected On-Site**
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler door.
23-24-4
Basic - Carbon dioxide/helium tanks not adequately secured. In back kitchen
51-11-4
Basic - Dead roaches on premises. 1 behind prep table 1 behind ice machine 1 in bulb cover over stove **Admin Complaint**
35A-03-4
Basic - Employee with no hair restraint while engaging in food preparation.two male cooks
13-03-4
Basic - Food storage container/container lid cracked or broken. Lid to ingredient bin
14-38-4
Basic - Food stored on floor. Soy sauce in buckets
08B-38-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Scoop in shrimp on front line. Manager removed. **Corrected On-Site**
10-06-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack on prep table
40-06-5
37
Jun 5, 2023
Routine - Food
2 major violations. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
Insects, Rodents, and Animals Not Present
FL-38
61
Jan 30, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn on walk in cooler. **Warning** - From follow-up inspection 2023-01-30: **Time Extended**
14-11-5
95
Nov 29, 2022
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Basic - Hot water at mop sink does not reach 100 degrees Fahrenheit. Max temperature 80F. **Warning**
27-25-4
Intermediate - Hot water at three-compartment sink does not reach 100 degrees Fahrenheit. Max temperature 80F. **Warning**
27-24-4
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Max temperature 80F **Warning**
27-16-4
Basic - Equipment in poor repair. Gasket torn on walk in cooler. **Warning**
14-11-5
Basic - Hole in or other damage to wall. Ware wash area behind and underneath sinks. **Warning**
36-24-5
Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. One light on hood. **Warning**
38-07-4
64
Frequently Asked Questions
When was Sarku Japan #078 last inspected?
The most recent health inspection at Sarku Japan #078 on file is from Jan 15, 2026. The public record contains 10 inspections in total.
What is the most common violation at Sarku Japan #078?
Across the inspection record, “non-pitting surface rust on food-contact equipment” has been cited four times, more than any other issue at Sarku Japan #078.
How does Sarku Japan #078 compare to other restaurants in Ocoee?
Sarku Japan #078 most recently scored 67 out of 100, which is lower than the Ocoee average of 76.
Has Sarku Japan #078's inspection record improved over time?
Results have been roughly steady. Inspections at Sarku Japan #078 have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Sarku Japan #078 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 Sarku Japan #078 inspected?
Based on the inspection history on file, Sarku Japan #078 is inspected around three times per year on average.
Nearby Restaurants