Sarku Japan
Last inspected: Apr 17, 2026
70
Score
Public records show eight inspections at Sarku Japan stretching back to 2022. The most recent report on file is from Apr 17, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
The picture has improved over the last few visits: recent inspections have averaged around three violations, down from roughly six violations earlier in the record.
The pattern that stands out is “food-contact surface soiled with food debris”, which has been cited three times.
By comparison, the average Clearwater facility scores 79, putting Sarku Japan on the weaker side. The full record sits in fairly typical territory for a working restaurant.
8
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 17, 2026
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. brown rice (121F - Hot Holding) operator turned up the temperature of the rice cooker. The temperature was out less than 4 hours
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at sushi make table **Repeat Violation**
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 - Working containers of food removed from original container not identified by common name. Squeeze bottles containing food removed from the original container not labeled with common name
02D-01-5
70
Dec 17, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on sushi station is stained at time of inspection.
22-02-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.no paper towels at hand wash ink in back area. Manager brought paper towels during inspection **Corrected On-Site**
31B-02-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed tongs in bulk pasta on cooks line at time of inspection. Operator removed tongs to be washed. **Corrected On-Site**
10-06-5
78
Mar 27, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles and shakers containing food removed from its original container not labeled with common name
02D-01-5
95
Jan 27, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink quaternary 0ppm. Operator refilled sink, second test 200ppm. **Corrected On-Site** **Repeat Violation**
22-43-4
Intermediate - Food-contact surface soiled with food debris. Cutting board on flip top cooler stained. Operator began cleaning at time of inspection. **Corrective Action Taken**
22-02-4
Basic - Stored food not covered. Egg rolls and pot stickers in freezer uncovered. Operator covered both. **Corrected On-Site**
08B-12-5
Basic - No handwashing sign provided at a hand sink used by food employees. Sign missing from hand wash sink on cook line. Discussed with manager. Emailed handwash sign.
31B-04-4
Basic - Food stored on floor. Container of ginger on the floor in the walk in cooler. Operator relocated. **Corrected On-Site**
08B-38-4
Basic - Employee beverage container in ice machine/ice bin. 3 employee beverages stored in ice bin. Operator relocated. **Corrected On-Site**
12B-14-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed brocolli above ready to containers of premade salads. Discussed with manager.
08B-17-4
61
Apr 17, 2024
Complaint Full
5 critical violations. 1 major violation. 1 minor violation.
View 7 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Proper Hot and Cold Holding Temperatures
FL-21
Food Received at Proper Temperature
FL-12
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
33
Nov 30, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -brown rice 127 F at front cook line - manager reheated on grill recheck brown rice 176F-200 F **Corrected On-Site**
03B-01-6
Basic - Working containers of food removed from original container not identified by common name in back kitchen **Corrected On-Site**
02D-01-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food.( containers of sauce , mayonnaise) in walk in cooler - reviewed with manager
08B-17-4
Basic - Opened employee beverage container on beverage in dispenser to be served to customers at back kitchen cook line - manager discarded drink **Corrected On-Site**
12B-13-4
Basic - In-use wet wiping cloth/towel used under cutting board in back cook line area - manager removed towel **Corrected On-Site**
21-04-4
70
Mar 13, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - Cooked poultry not reaching a minimum internal temperature of 165 degrees Fahrenheit. - cooked chicken at 136 F - cook cooked to 184 F - reviewed with manager proper cooking temperatures of food **Corrective Action Taken**
03C-44-5
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.
11-26-1
78
Oct 24, 2022
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Plumbing Maintained; Sewage Disposal
FL-51
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
74
Frequently Asked Questions
When was Sarku Japan last inspected?
The most recent health inspection at Sarku Japan on file is from Apr 17, 2026. The public record contains eight inspections in total.
What is the most common violation at Sarku Japan?
Across the inspection record, “food-contact surface soiled with food debris” has been cited three times, more than any other issue at Sarku Japan.
How does Sarku Japan compare to other restaurants in Clearwater?
Sarku Japan most recently scored 70 out of 100, which is lower than the Clearwater average of 79.
Has Sarku Japan's inspection record improved over time?
Yes. Recent inspections at Sarku Japan have averaged around three violations per visit, down from roughly six earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sarku Japan 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 inspected?
Based on the inspection history on file, Sarku Japan is inspected around two times per year on average.
Nearby Restaurants