Raku Sakura
Last inspected: Jun 2, 2025
55
Score
Raku Sakura appears in inspection records three times, starting in 2023. The most recent visit was on Jun 2, 2025. Diners should read medium risk as a signal that some issues exist but aren't extreme.
Recent inspections have turned up roughly the same number of issues each time, hovering near eight violations per visit.
“Proper cooling methods used” comes up most often, recorded two times in the inspection record.
That's lower than the typical East Greenwich restaurant, which scores around 88. The full record sits in fairly typical territory for a working restaurant.
3
Inspections
1
Critical latest
2
Major latest
5
Minor latest
Inspection History
Jun 2, 2025
Routine
1 critical violation. 2 major violations. 5 minor violations. 3 corrected on site.
View 8 violations
Medicines stored or used improperly
(corrected on site)
Inspector notes: Employees' medicines were not stored to prevent the contamination of food, equipment, or utensils. Personal items relocated to designated area.
7-207.11
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Shrimp tempura was overfilled in containers deeper than 4 inches in the refrigerator. Food was moved to shallow pans to properly cool.
3-501.15
Ready-to-eat food not date marked
Inspector notes: Various items in the walk-in cooler and the prep unit was observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation.
3-501.17
No certified food protection manager
Inspector notes: The establishment does not employ a full-time, on-site manager certified in food safety with RIDOH Center for Food Protection at all times when time temperature control for safety (TCS) food is being prepared, handled, and/or served.
2-102.12(A)
Food storage containers not labeled with contents
(corrected on site)
Inspector notes: Working containers of dry ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Outer openings not protected against pests
Inspector notes: The door to the outside, located in the front entrance and emergency exit is not tight-fitting. Outer openings of a food establishment must be protected against the entry of insects and rodents by tight-fitting doors.
6-202.15
Equipment or utensils not clean
Inspector notes: The following non-food contact surfaces were observed with: 1) The hood ventilation system was observed with an accumulation of grease 2) The cooking equipment at the line was observed with an accumulation of grease and food debris 3) The inside of the shelving of the refrigeration units were observed with an accumulation of food debris The non-food contact surfaces must be cleaned as often as necessary.
4-601.11(B)
Physical facilities not cleaned at required frequency
Inspector notes: The following was observed: 1) The floors throughout the kitchen has an accumulation of soil residue and/or food debris. 2) The floors behind the walk-in cooler and dry ingredients in the kitchen have an accumulation of old rodent droppings 3) The shelving in the sushi bar was observed to have old rodent droppings The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
55
Sep 20, 2023
Re-Inspection
1 major violation. 2 minor violations. 1 corrected on site.
View 3 violations
Improper cooling methods used
(corrected on site)
Inspector notes: At the time of inspection, previously cooked chicken was observed cooling in the walk-in cooler in a 6" deep plastic container covered with plastic wrap at 76 degrees Fahrenheit. Foods set for cooling are to be placed in containers no greater than 4" deep. When placed in cooling or cold holding EQUIPMENT, FOOD containers in which FOOD is being cooled shall be arranged in the EQUIPMENT to provide maximum heat transfer through the container walls and loosely covered, or uncovered if protected from overhead contamination. (Chicken was moved to a sheet pan for rapid cooling at the time of inspection.
3-501.15
Handwashing sign not posted
Inspector notes: The hand sinks in the establishment are lacking proper signage. A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES and shall be clearly visible to FOOD EMPLOYEES.
6-301.14
Food stored improperly or exposed to contamination
Inspector notes: Boxed Food Items were observed stored on the floor in the walk-in freezer. Food must be stored at least 6 inches above the floor.
3-305.11
82
Sep 6, 2023
Environmental Complaint
1 critical violation. 2 major violations. 12 minor violations. 4 corrected on site.
View 15 violations
Hands not washed when required
Inspector notes: Employees were observed changing gloves without washing their hands. Food employees must wash their hands before putting on gloves.
2-301.14
Equipment or utensils not clean
Inspector notes: Food contact surfaces of following equipment/utensils were observed with an accumulation of food and debris... - Blender - Grinder - Salad Spinner The food contact surfaces of equipment must be clean to sight and touch. (Equipment was moved to the dish area for proper washing/rinsing/sanitizing at the time of inspection.
4-601.11(A)
No hand drying provision at handwashing sink
(corrected on site)
Inspector notes: At the time of inspection, the hand-washing sink at the bar area was observed to be lacking paper towels.
6-301.12
Handwashing sign not posted
Inspector notes: The Handwashing Sink at the Sushi Bar was observed to be lacking proper signage designating the hand wash sink.
6-301.14
Food storage containers not labeled with contents
Inspector notes: Working containers of dry ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Food stored improperly or exposed to contamination
Inspector notes: Food items were observed stored on the floor in the kitchen, the walk-in cooler and walk-in freezer. Food must be stored at least 6 inches above the floor.
3-305.11
Adequate handwashing sinks properly supplied and accessible
Inspector notes: At the time of inspection, a bowl used for portioning raw chicken was observed stored inside the cookline prep unit directly above uncovered foods. Utensils/equipment used for food prep are to be stored in a way to prevent cross-contamination/cross-contact
3-305.14
Food contaminated by miscellaneous source
Inspector notes: The well at the bar used for ice storage was observed to be lacking a divider separating the ice used for drink service from the ice used for the cold plate and tubing.
3-307.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: At the time of inspection, a knife was observed to be stored between the counter surface and refrigeration unit below between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location. Knife was removed at the time of inspection.
3-304.12
Equipment or utensils not air-dried before storage
(corrected on site)
Inspector notes: At the time of inspection, several clean equipment items were observed not stored inverted and containing water. Cleaned and sanitized equipment and utensils are to be stored inverted for proper air drying.
4-901.11
Cleaned equipment or utensils stored improperly
(corrected on site)
Inspector notes: At the time of inspection, Single service items were not being stored properly to prevent possible contamination. Single service items are to be stored in their original protective package and/or are stored inverted on a surface that is not clean in the kitchen area.
4-903.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets at the single door freezer unit and the bar 3 door cooler unit were observed in poor repair. Equipment is to be maintained in good repair.
4-501.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The following non-food contact surfaces were observed to have an accumulation of dust, dirt, food residue, and other debris at the time of inspection... - Shelving - Cookline Equipment (Fryolators, Oven Burner Top and Wok Line) - Freezer Unit - Refrigeration (External Surfaces and Gaskets) - Hot Hold Unit - Dry Food Storage Containers
4-602.13
Utensils, equipment & linens: properly stored, dried, & handled
Inspector notes: At the time of inspection, the outdoor garbage/refuse storage area was observed to have an accumulation of debris and dark staining. A storage area and enclosure for REFUSE, recyclables, or returnables shall be maintained free of unnecessary items and clean.
5-501.115
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls in the kitchen area were observed to have an accumulation of soil residue and food debris under/behind equipment. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
39
Frequently Asked Questions
When was Raku Sakura last inspected?
The most recent health inspection at Raku Sakura on file is from Jun 2, 2025. The public record contains three inspections in total.
What is the most common violation at Raku Sakura?
Across the inspection record, “proper cooling methods used” has been cited two times, more than any other issue at Raku Sakura.
How does Raku Sakura compare to other restaurants in East Greenwich?
Raku Sakura most recently scored 55 out of 100, which is lower than the East Greenwich average of 88.
Has Raku Sakura's inspection record improved over time?
Results have been roughly steady. Inspections at Raku Sakura have averaged around eight violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Raku Sakura 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 Raku Sakura inspected?
Based on the inspection history on file, Raku Sakura is inspected around two times per year on average.
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