Zakura
Last inspected: Feb 19, 2026
61
Score
The health department has logged 12 inspections at Zakura, the earliest from 2022. On Feb 19, 2026, the health department conducted the most recent visit. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
The trend has been favorable: violation counts have eased from around nine violations to closer to four violations per visit over the last few inspections.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded two times.
Compared to other Port St. Lucie restaurants (averaging 81), there's room to close the gap. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
12
Inspections
2
Critical latest
2
Major latest
0
Minor latest
Inspection History
Feb 19, 2026
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
61
Oct 22, 2025
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters. **Warning** - From follow-up inspection 2025-10-22: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - Accumulation of lime scale on the inside of the dishmachine. **Warning** - From follow-up inspection 2025-10-22: **Time Extended**
16-23-4
Basic - - From initial inspection : Basic - Food stored on floor. Bulk sugar and flour in bulk plastic containers in back of kitchen. **Warning** - From follow-up inspection 2025-10-22: **Time Extended**
08B-38-4
86
Aug 19, 2025
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Hands Clean and Properly Washed
FL-08
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
47
Apr 25, 2025
Routine - Food
3 critical violations. 4 major violations. 3 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs room temperature been out since 11 found at 1:35 fish eggs found at 1:37 been out since 11 am advised to rapid chill. Will provide operator with a written time plan
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice found at 1:40 at 77f hot holding was made at 11am, manager placed on time and made time plan **Corrected On-Site**
03B-01-6
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over fish not commercially packaged
08A-17-6
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. Printed for operator **Corrected On-Site**
11-27-4
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. 2 new employees printed each employee signed **Corrected On-Site**
11-26-1
Intermediate - No soap provided at handwash sink. On far cooks line operator placed soap at station **Corrected On-Site**
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. Made plan with operator printer and keep for every inspection **Corrected On-Site**
03F-10-5
Basic - Bowl or other container with no handle used to dispense food. In bulk items rice, tempura **Corrected On-Site**
14-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 71f water operator removed **Corrected On-Site**
10-07-4
Basic - Wood food-contact surface not properly sealed. Above cooks line
14-06-4
37
Dec 10, 2024
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cream cheese mix and cucumbers in small red reach in **Repeat Violation** - From follow-up inspection 2024-12-10: **Time Extended**
08A-05-6
High Priority - - From initial inspection : High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Curry and soups made Tuesday - From follow-up inspection 2024-12-10: **Time Extended**
02C-01-5
Intermediate - - From initial inspection : Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quart test strips for chlorine dishwasher. Educated operator - From follow-up inspection 2024-12-10: **Time Extended**
16-32-5
Intermediate - - From initial inspection : 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. 2 new hires. Provided employee reporting agreement form **Corrective Action Taken** - From follow-up inspection 2024-12-10: **Time Extended**
11-26-1
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Coolers are not maintaining tcs foods at 41F or below. -2 door low boy. Cans of biscuit dough are being stored in front of vents. -Sushi display case. Ambient 42-43f. Operator turned cooler down. - From follow-up inspection 2024-12-10: Sushi display cooler is not in use. Ambient thermometer reading 70f. Operator states he will not use until maintaining temperature . Low boy cooler reading 48f. Ambient with my thermometer. Cooler is out of use and no food being stored inside.Operator states he will call technician to come back out. **Time Extended**
14-74-7
58
Dec 6, 2024
Routine - Food
4 critical violations. 3 major violations. 5 minor violations.
View 12 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
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 Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
26
Jun 14, 2024
Routine - Food
4 critical violations. 2 major violations. 5 minor violations.
View 11 violations
High Priority - Toxic substance/chemical improperly stored. Lysol near single serve items. **Corrected On-Site**
41-10-4
High Priority - Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Boba found at 94f hot holding. Recommend to place in cooler. **Corrected On-Site**
03B-15-5
High Priority - Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel in contact with green onions and lemons. Manager removed on site. **Corrected On-Site**
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat foods. Chicken on top of tofu. Lobster over ednmamae and ice cream. **Corrected On-Site**
08A-05-6
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple items found on menu not identified with raw or asterisk. Employees started to fix correction. **Corrective Action Taken**
02B-01-5
Intermediate - Handwash sink used for purposes other than handwashing. Cleaning dish sponge found in sink. **Corrected On-Site**
31A-11-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils not in running water with temperature at 85f.
10-07-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Can of coke found in reach in cooler. Discarded by Manager. Employee drinks near drink station. **Corrected On-Site**
12B-13-4
Basic - Wood food-contact surface not properly sealed. Unsealed sushi trays. Do not use.
14-06-4
Basic - Working containers of food removed from original container not identified by common name. Bulk sauce no label. **Corrected On-Site**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. Cup found in rice and tempura. Manager removed on site. **Corrected On-Site**
14-01-5
35
Feb 1, 2024
Routine - Food
No violations found.
100
Jan 5, 2024
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added dish machine next to 3 CS , informed owner. **Warning** - From follow-up inspection 2024-01-05: **Time Extended**
51-16-7
90
Oct 26, 2023
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
High Priority - Nonfood-grade bags used in direct contact with food. In chest freezer for fish in back room. **Corrected On-Site**
14-31-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish eggs 78f cold holding , kale cut 78f cold holding , manager placed in cooler **Corrective Action Taken**
03A-02-5
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added dish machine next to 3 CS , informed owner. **Warning**
51-16-7
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. This for sushi rice. **Corrected On-Site**
03F-10-5
Basic - Raw fruits/vegetables not washed prior to preparation. Avocados and oranges on line not washed. **Corrected On-Site**
08B-39-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. In stand up/reach in cooler in back room.
08B-17-4
Basic - Hood ventilation system, evidenced by grease accumulation on walls/ceiling. Build up of grease.
36-68-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Stored on cooks line. **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Whisk and ladles. **Corrected On-Site**
10-07-4
47
Apr 26, 2023
Food-Licensing Inspection
2 minor violations.
View 2 violations
Basic - Covered waste receptacle not provided in women's bathroom. Staff restroom
32-12-5
Basic - Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
33-23-4
90
Jul 7, 2022
Routine - Food
2 critical violations.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs over unwashed produce and rte sauce. Manager placed on bottom **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Spray bottle stored near condiments. **Corrected On-Site**
41-10-4
74
Frequently Asked Questions
When was Zakura last inspected?
The most recent health inspection at Zakura on file is from Feb 19, 2026. The public record contains 12 inspections in total.
What is the most common violation at Zakura?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Zakura.
How does Zakura compare to other restaurants in Port St. Lucie?
Zakura most recently scored 61 out of 100, which is lower than the Port St. Lucie average of 81.
Has Zakura's inspection record improved over time?
Yes. Recent inspections at Zakura have averaged around four violations per visit, down from roughly nine earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Zakura 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 Zakura inspected?
Based on the inspection history on file, Zakura is inspected around three times per year on average.
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