Sarku Japan
Last inspected: Jan 12, 2026
86
Score
Across the available record, Sarku Japan has 10 inspections on file, the first dated 2023. The latest inspection on file is from Jan 12, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things are looking better lately, with recent visits averaging around five violations compared to roughly 11 violations earlier on.
Across the inspection history, “in-use utensil not stored with handle above the top” is the issue that surfaces most often, recorded four times.
Sarku Japan's latest score of 86 sits above the Orlando average of 79. Taken together, the history is a positive one.
10
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 12, 2026
Routine - Food
3 minor violations.
View 3 violations
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket in kitchen **Corrected On-Site**
24-05-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle in noodle drawer **Corrected On-Site** **Repeat Violation**
10-06-5
Basic - Single-service articles not stored inverted or protected from contamination. Sushi containers at front counter **Corrected On-Site**
25-06-4
86
Jul 15, 2025
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw salmon with krab sticks in walk-in cooler **Corrected On-Site**
08A-08-5
Basic - Ice scoop handle in contact with ice. At front counter **Corrected On-Site**
10-08-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket in kitchen **Corrected On-Site**
24-05-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In raw chicken and in noodle drawer on cookline **Corrected On-Site**
10-01-5
Basic - Single-service articles not stored inverted or protected from contamination. Drink lids at front counter **Corrected On-Site**
25-06-4
67
Apr 25, 2025
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. California roll (51F - Cold Holding) in front lowboy cooler overnight **Repeat Violation** - From follow-up inspection 2025-04-25: **Time Extended**
01B-02-5
High Priority - - From initial inspection : High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee come in back door and go directly to working on the flattop. Operator will coach employee on proper hand washing **Corrective Action Taken** - From follow-up inspection 2025-04-25: **Time Extended**
12A-16-4
High Priority - - From initial inspection : High Priority - Raw animal food stored in same container as ready-to-eat food. Raw salmon with Krab sticks in walk-in cooler **Corrected On-Site** - From follow-up inspection 2025-04-25: **Time Extended**
08A-08-5
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. At dish - From follow-up inspection 2025-04-25: **Time Extended**
31B-03-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Front counter make table at 50F ambient **Repeat Violation** - From follow-up inspection 2025-04-25: **Time Extended**
14-11-5
Basic - - From initial inspection : 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 noodles at flattop **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2025-04-25: **Time Extended**
10-06-5
Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in walk-in cooler - From follow-up inspection 2025-04-25: **Time Extended**
06-09-1
50
Apr 24, 2025
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee come in back door and go directly to working on the flattop. Operator will coach employee on proper hand washing **Corrective Action Taken**
12A-16-4
High Priority - Raw animal food stored in same container as ready-to-eat food. Raw salmon with Krab sticks in walk-in cooler **Corrected On-Site**
08A-08-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. California roll (51F - Cold Holding) in front lowboy cooler overnight **Repeat Violation**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. California roll (51F - Cold Holding); raw salmon (47F - Cold Holding); spicy tuna (47F - Cold Holding); Krab stick (47F - Cold Holding) Top of make table and lowboy at front counter **Repeat Violation** **Admin Complaint**
03A-02-5
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 soap provided at handwash sink. At dish
31B-03-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Salmon in walk-in cooler
06-09-1
Basic - Equipment in poor repair. Front counter make table at 50°F ambient **Repeat Violation**
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. Tongs in noodles at flattop **Corrected On-Site** **Repeat Violation**
10-06-5
39
Jul 22, 2024
Routine - Food
2 critical violations. 4 major violations. 4 minor violations.
View 10 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
33
Jul 19, 2024
Routine - Food
3 critical violations. 5 major violations. 6 minor violations.
View 14 violations
High Priority - Employee dried hands on clothes/apron/soiled towel after washing. Observed cook at front counter wipe hands on soiled apron
12A-18-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. masago (54F - Cold Holding); cream cheese (50F - Cold Holding) in front make table overnight
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw salmon (44F - Cold Holding); eel (50F - Cold Holding); raw spicy tuna (46F - Cold Holding); krab stick (52F - Cold Holding) items in unit less then two hours. Operator will move to work in cooler masago (54F - Cold Holding); cream cheese (50F - Cold Holding) top of mask table at front counter **Warning**
03A-02-5
Intermediate - No soap provided at handwash sink. At three compartment sink
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Plan not filled out completely
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Brownish liquid at three comp sink
41-17-4
Intermediate - Handwash sink not accessible for employee use at all times. Quart measuring cup in hand sink next to fryer **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At three compartment sink
31B-02-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee chopping unwashed cabbage
08B-39-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At front counter at flattop **Corrected On-Site**
21-12-4
Basic - Equipment in poor repair. Front counter make table ambient temperature 55°F
14-11-5
Basic - Ice scoop handle in contact with ice. At front counter **Corrected On-Site**
10-08-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In noodle drawer at front counter **Corrected On-Site**
10-06-5
Basic - No conspicuously located ambient air temperature thermometer in holding unit. In make table at front counter. In far rear of cooler behind multiple containers **Corrected On-Site**
05-09-4
29
Mar 21, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Proper Hot and Cold Holding Temperatures
FL-21
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
67
Dec 12, 2023
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - Handwash sink not accessible for employee use at all times. Quart container in handsink near fryers. Strainer hanging over handsink at triple sink. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At triple sink
31B-02-4
Intermediate - No soap provided at handwash sink. at triple sink
31B-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. at triple sink
31B-04-4
Basic - Trash receptacles not provided where needed in establishment. At handsink near fryers
33-06-4
67
Jun 12, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
61
Jan 4, 2023
Complaint Full
1 critical violation. 4 minor violations.
View 5 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
Plumbing Maintained; Sewage Disposal
FL-51
70
Frequently Asked Questions
When was Sarku Japan last inspected?
The most recent health inspection at Sarku Japan on file is from Jan 12, 2026. The public record contains 10 inspections in total.
What is the most common violation at Sarku Japan?
Across the inspection record, “in-use utensil not stored with handle above the top” has been cited four times, more than any other issue at Sarku Japan.
How does Sarku Japan compare to other restaurants in Orlando?
Sarku Japan most recently scored 86 out of 100, which is higher than the Orlando average of 79.
Has Sarku Japan's inspection record improved over time?
Yes. Recent inspections at Sarku Japan have averaged around five violations per visit, down from roughly 11 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 three times per year on average.
Nearby Restaurants