Sarku Japan
Last inspected: Mar 17, 2026
43
Score
Inspectors have visited Sarku Japan 12 times, with records going back to 2022. The latest inspection on file is from Mar 17, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Recent visits have flagged more than earlier ones: around six violations per visit lately, up from roughly three violations before.
When inspectors have written things up, “time/temperature control for safety food identified” has been the most frequent reason, cited three times.
That's lower than the typical Coral Springs restaurant, which scores around 77. Taken together, the history suggests a facility that has struggled with consistency.
12
Inspections
2
Critical latest
3
Major latest
5
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 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. Observed at 10:24 a.m., no time mark on sushi rice held using time as a public health control. Per operator, rice prepared at 10:00 a.m. Operator correctly time marked. **Corrected On-Site**
03F-02-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash food containers without sanitized. After brief education, employee transfer containers to dishwashing area. **Corrective Action Taken**
22-45-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substances buildup on cutting boards.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee wash food containers in hand wash sink.
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed several unlabeled spray bottles with degreaser at dishwashing area.
41-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open container with drinks stored on food preparation table.
12B-07-4
Basic - Food stored on floor. -Observed various food items stored on kitchen floor. -Observed cases with cabbages stored on walk in cooler floor.
08B-38-4
Basic - Single-service articles improperly stored. -Observed case with napkins stored on floor at front line. Operator removed to shelf. **Corrected On-Site**
25-05-4
Basic - Stored food not covered. -Observed an uncovered container with cooking oil stored in kitchen area.
08B-12-5
Basic - Wiping cloth sanitizing solution stored on the floor at front line. Operator relocate. **Corrected On-Site**
21-38-4
43
Dec 1, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice behind front counter time mark listed as 1030AM. See Stop sale.
03F-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice behind front counter time mark listed as 1030AM. See Stop sale.
01B-02-5
High Priority - Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 200ppm).
22-42-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in food prep sink.
06-01-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle buried in rice inside bulk container.
10-01-5
Basic - Floor soiled/has accumulation of debris. Floors soiled with food debris in kitchen
36-73-4
55
Aug 26, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed food debris in handwash sink behind front counter. Operator removed and cleaned sink **Corrected On-Site**
31A-11-4
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. 3 IFSEA certificates expired 8-2-25
53B-14-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Rag on counter at sushi bar
21-12-4
78
Mar 10, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
74
Jul 16, 2024
Routine - Food
No violations found.
100
Jul 15, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar; spicy tuna (50F - Cold Holding); raw salmon (50F - Cold Holding); cream cheese (49F - Cold Holding). Food in unit over 4hrs. Per operator foods not portioned or prepared today. See stop sale. **Warning**
01B-02-5
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 made less than 4 hrs ago, operator placed correct time stamp **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar; spicy tuna (50F - Cold Holding); raw salmon (50F - Cold Holding); cream cheese (49F - Cold Holding). Food in unit over 4hrs. Per operator foods not portioned or prepared today. See stop sale. **Warning**
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form **Corrective Action Taken** **Warning**
03F-10-5
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket behind front line left in direct contact with floor. Operator corrected. **Corrected On-Site** **Warning**
21-44-1
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles of oil not properly labeled **Warning**
02D-01-5
52
Feb 7, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Employee dried hands on clothes/apron/soiled towel after washing.
12A-18-4
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/ Manager arrived during inspection.
53A-05-6
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Manager replaced solution.
21-07-4
67
Dec 14, 2023
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored in same container as ready-to-eat food. In sushi reach in cooler, package of raw ready to eat tuna stored in same container as ready to eat imitation crab. Manager moved to separate container. **Corrected On-Site**
08A-08-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In True reach in freezer, open case of portioned chopped steak above open container of cooked tempura shrimp. **Admin Complaint**
08A-02-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding unit on back counter, spring rolls (127-133F - Hot Holding); fried dumplings (125F - Hot Holding). Per manager both items in unit approximately 30-45 minutes. Both items removed to be reheated. **Corrective Action Taken**
03B-01-6
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. Bulletin provided to be posted. **Corrective Action Taken**
11-27-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand sink. Manager replaced.
31B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
40-06-5
Basic - Food stored on floor. Bucket of soy sauce on floor in prep area. **Repeat Violation**
08B-38-4
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottle of oil at cook line not labeled.
02D-01-5
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Employee unopened canned beverage in lower sushi cooler. Employee removed beverage. **Corrected On-Site**
12B-13-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in sushi case.
05-09-4
Basic - Employee with no hair restraint while engaging in food preparation.
13-03-4
39
Jun 20, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Proper Hot and Cold Holding Temperatures
FL-21
55
Apr 20, 2023
Complaint Full
No violations found.
100
Apr 19, 2023
Complaint Full
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Roach activity present as evidenced by live roaches found. 3 live roaches crawling on wall by mop sink , mop sink area is located next to 3 compartment sink , separated by a stainless steel wall , mop sink area is located across from an area where a shelf with to go containers. Mop sink does not have a door ,next to back door exit. Operator killed , clean and sanitized area.
35A-05-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed a container with raw salmon over cooked shrimp. Operator stored properly **Corrected On-Site**
08A-02-6
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. Emailed form to operator **Corrective Action Taken**
11-27-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed form to operator. **Corrective Action Taken**
03F-10-5
Basic - Current Hotel and Restaurant license not displayed. Operator provided **Corrected On-Site**
50-09-4
Basic - Dead roaches on premises. 2 dead roaches on floor by mop sink next to back door exit. Operator removed,clean and sanitized areas
35A-03-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. On noodles on cook line Operator removed **Corrected On-Site**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.at 75°F for knife on sushi area Operator removed water **Corrected On-Site**
10-07-4
Basic - Oil and soy sauce stored under Hand washing sink drain pipe on cook line Operator removed **Corrected On-Site**
08B-37-4
47
Aug 1, 2022
Complaint Full
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Time/temperature control for safety sushi rice identified in the written procedure as a food held using time as a public health control has no time marking. Operator states the sushi rice has been out since 2:00pm. Operator put time mark. **Corrected On-Site**
03F-02-5
Intermediate - No chlorine chemical test kit provided when using sanitizer at wiping cloths. Provided operator information of where he could purchase.
16-37-1
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. **Repeat Violation**
53B-14-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal items stored on dry storage shelf. Operator removed. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Food stored on floor. Observed bucket of teriyaki sauce stored on floor next to flat top grill. Operator moved off floor. **Corrected On-Site**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety dry brown rice and dry white rice not stored with handle above top of food within a closed container. Operator moved handle. **Corrected On-Site**
10-01-5
Basic - Wiping cloth sanitizing solution stored on the floor. Operator moved off floor to a lower shelf. **Corrected On-Site**
21-38-4
Basic - Working containers of sugar removed from original container not identified by common name. Operator labeled.
02D-01-5
55
Frequently Asked Questions
When was Sarku Japan last inspected?
The most recent health inspection at Sarku Japan on file is from Mar 17, 2026. The public record contains 12 inspections in total.
What is the most common violation at Sarku Japan?
Across the inspection record, “time/temperature control for safety food identified” has been cited three times, more than any other issue at Sarku Japan.
How does Sarku Japan compare to other restaurants in Coral Springs?
Sarku Japan most recently scored 43 out of 100, which is lower than the Coral Springs average of 77.
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 three earlier in the record.
What does a high risk rating mean?
A high risk rating at Sarku Japan 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 Sarku Japan inspected?
Based on the inspection history on file, Sarku Japan is inspected around three times per year on average.
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