Sarku Japan
Last inspected: Dec 30, 2025
100
Score
The health department has logged 12 inspections at Sarku Japan, the earliest from 2022. The latest inspection on file is from Dec 30, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Recent inspections have turned up more issues than earlier ones, averaging around six violations lately compared to roughly four violations before.
Looking across the full record, “equipment in poor repair” is the recurring theme, flagged three times.
Restaurants in Brandon average 82, so Sarku Japan is doing better than most peers. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
12
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Dec 30, 2025
Complaint Full
No violations found.
100
Oct 30, 2025
Complaint Full
5 major violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Operator only had invoices for past 30 days. **Warning** - From follow-up inspection 2025-10-30: **Time Extended**
01D-02-4
Intermediate - - From initial inspection : Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved Process Waiver from the Division of Hotels and Restaurants. Restaurant acidifying sushi rice and testing with Ph paper strip, and no process waiver. Current log showed Ph of 4.3 Discussed with manager to use time as a public health control until process waiver and HACCP Plan is submitted and approved. Sent paperwork to operator **Warning** - From follow-up inspection 2025-10-30: **Time Extended**
03G-42-2
Intermediate - - From initial inspection : Intermediate - No quaternary ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Current test strips expired in 2020, no replacement strips available **Warning** - From follow-up inspection 2025-10-30: **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is acidifying sushi rice with no HACCP Plan. Discussed with manager to use time as a public health control until process waiver and HACCP Plan is submitted and approved. Sent paperwork to operator. **Warning** - From follow-up inspection 2025-10-30: **Time Extended**
03G-50-1
Intermediate - - From initial inspection : Intermediate - pH meter used to test sushi rice not used according to manufacturer's instructions/no distilled water available. Operator testing each batch of sushi rice with ph strip that expired in 2019 and using regular non-distilled water in attempt to test. Discussed with manager to use time as a public health control until process waiver and HACCP Plan is submitted and approved. Sent paperwork to operator **Warning** - From follow-up inspection 2025-10-30: **Time Extended**
03G-37-4
61
Oct 29, 2025
Complaint Full
2 critical violations. 5 major violations. 6 minor violations.
View 13 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: cut cabbage (48F - Cold Holding) Not being held with any temperature control. Discussed with manager to keep on ice or use time as a public health control. **Warning**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 1 18lb case of washed and cut broccoli placed back into original container. Manager voluntarily removed box from walk in, and threw box in trash. **Corrective Action Taken** **Warning**
01B-13-4
Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved Process Waiver from the Division of Hotels and Restaurants. Restaurant acidifying sushi rice and testing with Ph paper strip, and no process waiver. Current log showed Ph of 4.3 Discussed with manager to use time as a public health control until process waiver and HACCP Plan is submitted and approved. Sent paperwork to operator **Warning**
03G-42-2
Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Operator only had invoices for past 30 days. **Warning**
01D-02-4
Intermediate - No quaternary ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Current test strips expired in 2020, no replacement strips available **Warning**
16-37-1
Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is acidifying sushi rice with no HACCP Plan. Discussed with manager to use time as a public health control until process waiver and HACCP Plan is submitted and approved. Sent paperwork to operator. **Warning**
03G-50-1
Intermediate - pH meter used to test sushi rice not used according to manufacturer's instructions/no distilled water available. Operator testing each batch of sushi rice with ph strip that expired in 2019 and using regular non-distilled water in attempt to test. Discussed with manager to use time as a public health control until process waiver and HACCP Plan is submitted and approved. Sent paperwork to operator **Warning**
03G-37-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed sushi knives stored in 91F standing water. **Warning**
10-07-4
Basic - Single-service articles improperly stored. Sushi to go boxes and lids stored upright. **Warning**
25-05-4
Basic - Utensils in poor condition. Ice bucket broken, can't hang upside down. **Warning**
14-12-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer bucket on cook line reading 0 ppm. Manager remade bucket, testing at 200 ppm. **Corrected On-Site** **Warning**
21-08-4
Basic - Food-contact surface not cleaned and sanitized between working with unwashed produce and ready-to-eat food. Observed 1 18lb case of washed and cut broccoli placed back into original container. Manager voluntarily removed container from walk in and disposed in trash. Stop sale. **Corrective Action Taken** **Warning**
08B-29-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone next to sushi boxes. **Warning**
40-06-5
33
Sep 30, 2025
Routine - Food
2 major violations.
View 2 violations
Intermediate - Spray bottle containing toxic substance not labeled. 2 spray bottles in cabinet at front counter not labeled. Operator placed labels. **Corrected On-Site**
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at front counter used as dump sink. **Corrective Action Taken**
31A-11-4
82
Jul 9, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned. **Corrected On-Site** **Warning** - From follow-up inspection 2025-07-09: **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. **Warning** - From follow-up inspection 2025-07-09: **Time Extended**
51-11-4
90
May 6, 2025
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Live, small flying insects found. 4 live flies observed at mop sink. Operator eradicated, cleaned and sanitized the area. **Corrected On-Site** **Warning**
35A-02-7
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed to operator, printed and posted. **Corrected On-Site** **Warning**
02B-02-5
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. **Warning**
53B-05-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle with yellow liquid observed on shelf in dish area. Manager placed label **Corrected On-Site** **Warning**
41-17-4
Basic - Carbon dioxide/helium tanks not adequately secured. **Warning**
51-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned. **Corrected On-Site** **Warning**
22-20-5
Basic - Equipment in poor repair. Gaskets torn on reach in freezer doors **Repeat Violation** **Warning**
14-11-5
55
Dec 26, 2024
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Gaskets torn on reach in freezer doors **Warning** - From follow-up inspection 2024-12-26: **Time Extended**
14-11-5
95
Dec 19, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. 6 droppings observed on soda syrup boxes on rack. Observed employee removed the droppings, clean and sanitize the area. **Corrected On-Site** **Admin Complaint**
35A-04-4
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in kitchen blocked by trash can **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinse ladle in front hand sink. **Warning**
31A-11-4
Basic - Equipment in poor repair. Gaskets torn on reach in freezer doors **Warning**
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tongs in cooked noodles in chef base. Employee removed tongs. **Corrected On-Site** **Warning**
10-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. Observed employee secure. **Corrected On-Site** **Warning**
51-11-4
Basic - Employee with no beard guard/restraint while engaging in food preparation. **Warning**
13-04-4
58
Mar 28, 2024
Complaint Full
3 minor violations.
View 3 violations
Food Received at Proper Temperature
FL-12
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
86
Aug 7, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed container fill with water temped at 110 degrees F stored on sushi make station Corrected -observed employee discard water **Corrected On-Site**
10-05-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table adjacent to dish area Observed employee can of Red Bull open and on top shelf of walk-in cooler
12B-07-4
82
Mar 10, 2023
Routine - Food
5 major violations. 4 minor violations.
View 9 violations
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
53B-16-4
Intermediate - Employee training does not include food allergen awareness information.
53B-17-5
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.
11-27-4
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/ Observed 5 employees working
53A-05-6
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 - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on chest freezer adjacent to back door
12B-07-4
Basic - Objectionable odors in bathroom or other areas of the establishment. Observed Near mop sink
36-64-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed stored in mop bucket next to soda bib station
42-01-4
Basic - Working containers of food removed from original container not identified by common name. Observed bulk flour not labeled on shelf under fryers in prep area
02D-01-5
50
Nov 15, 2022
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
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
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table
12B-07-4
Basic - Food not stored at least 6 inches off of the floor. Observed a container of sauce stored on floor in back kitchen
08B-47-4
82
Frequently Asked Questions
When was Sarku Japan last inspected?
The most recent health inspection at Sarku Japan on file is from Dec 30, 2025. The public record contains 12 inspections in total.
What is the most common violation at Sarku Japan?
Across the inspection record, “equipment in poor repair” has been cited three times, more than any other issue at Sarku Japan.
How does Sarku Japan compare to other restaurants in Brandon?
Sarku Japan most recently scored 100 out of 100, which is higher than the Brandon average of 82.
Has Sarku Japan's inspection record improved over time?
No. Recent inspections at Sarku Japan have averaged around six violations per visit, up from roughly four earlier in the record.
What does a low risk rating mean?
A low risk rating at Sarku Japan 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 Sarku Japan inspected?
Based on the inspection history on file, Sarku Japan is inspected around four times per year on average.
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