Sakura Restaurant
Last inspected: Jul 1, 2025
78
Score
Across the available record, Sakura Restaurant has four inspections on file, the first dated 2025. The latest inspection on file is from Jul 1, 2025. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections show fewer violations than earlier ones, with the latest at two versus six before.
Looking across the full record, approved thawing methods used is the recurring theme, flagged three times.
Sakura Restaurant scores about where you'd expect for a Providence restaurant. Pulling back, the record reflects steady performance.
4
Inspections
1
Critical latest
1
Major latest
0
Minor latest
Inspection History
Jul 1, 2025
Re-Inspection
1 critical violation. 1 major violation. 2 corrected on site.
View 2 violations
Improper handwashing procedure
(corrected on site)
Inspector notes: An employee was observed washing his hand with gloves on. Employee was instructed to remove gloves, rewash hands and place new gloves on.
2-301.12
Food thawed using improper method
(corrected on site)
Inspector notes: Fish was observed thawing in stagnant water. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: under refrigeration (41 degrees Fahrenheit or less); completely submerged under running water; as part of the cooking process; or in the microwave if cooked immediately after thawing. Inspector instructed staff to keep water runnning.
3-501.13
78
Jun 17, 2025
Routine
1 critical violation. 2 major violations. 8 minor violations. 4 corrected on site.
View 11 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Sliced avocado was observed held at 64 degrees Fahrenheit on the counter. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Inspector discussed with staff, avocado was placed in refrigeration.
3-501.16(A)
Working containers of toxic materials not identified
Inspector notes: Working containers used for storing chemicals taken from bulk supplies were not marked with the common name of the chemical.
7-102.11
Food thawed using improper method
(corrected on site)
Inspector notes: ROP tuna and crawfish were observed thawing with packaging intact. Temperatures were 39 and 40 degrees; PIC disposed.
3-501.13
Adequate handwashing sinks properly supplied and accessible
(corrected on site)
Inspector notes: A strainer and wiping cloths were observed in the hand-washing sink in the kitchen, with rubber gloves draped over faucet. A bowl was observed in the handwashing sink at the sushi bar. A hand-washing sink must not be used for purposes other than hand washing. PIC informed, items were removed.
6-301.13
Adequate handwashing sinks properly supplied and accessible
Inspector notes: Staff were observed washing hands in the food prep sink. Staff were observed rinsing wiping cloths in the hand washing sink at the sushi bar. A hand-washing sink must not be used for purposes other than hand washing. PIC informed.
6-301.13
Food storage containers not labeled with contents
Inspector notes: Working containers of various liquid and 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 contaminated by miscellaneous source
(corrected on site)
Inspector notes: Packaged food containers were observed in direct contact with the food below in the prep unit; a bowl containing egg was stored in contact with cooked shrimp tempura.
3-307.11
Food contaminated by miscellaneous source
Inspector notes: Cases of recently delivered tuna were observed stored on the floor in the kitchen, awaiting to be processed by staff. Food must be stored at least 6 inches above the floor. PIC informed.
3-307.11
Food contaminated by miscellaneous source
Inspector notes: Dishes were observed drying on saturated wiping cloths at the prep sink. PIC informed.
3-307.11
Equipment not in good repair or proper adjustment
Inspector notes: Refrigerator door gaskets on the sushi low boy were observed in poor repair.
4-501.11
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: -refrigerator door -bottom shelf of freezer -sink basins.
4-601.11(B)
47
Jan 21, 2025
Reinspection for Opening
No violations found.
100
Jan 14, 2025
Opening
3 critical violations. 7 major violations. 2 minor violations. 6 corrected on site.
View 12 violations
Food separated and protected
Inspector notes: The chlorine sanitizer concentration for the sanitizing cycle of the dishwasher was 0 parts per million (ppm). Chlorine sanitizing solutions must be between 50-100 ppm.
4-501.114
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods (fish) were observed stored above ready-to-eat foods (vegetables) in the reach-in refrigerator and sushi low-boys. A bowl with raw egg residue inside was observed stored over broccoli in the prep unit. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. Items were moved during inspection.
3-302.11
Food contacted unclean equipment or utensils
(corrected on site)
Inspector notes: Containers were observed in direct contact with the food below in the prep unit and reach-in refrigerator.
3-304.11
Person in charge not controlling unsafe operations
Inspector notes: The Person in charge did not assure compliance with critical code requirements.
2-103.11
No written procedures for vomiting or diarrheal events
(corrected on site)
Inspector notes: The establishment does not have a written procedure for cleaning vomit and diarrhea. Inspector provided RIDOH guidance.
2-501.11
Person in charge present, demonstrates knowledge, and performs duties
(corrected on site)
Inspector notes: There was no evidence that employees are required to report to the person in charge information about their health (illnesses, symptoms) as they relate to diseases that are transmissible through food. Inspector provided RIDOH guidance.
[2-103-.11 (M)]
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Per interview of staff, broth was placed hot in the refrigerator in containers greater than four inches deep tightly covered with plastic wrap. Container was removed from refrigeration and uncovered to facilitate rapid cooling.
3-501.15
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: There is insufficient refrigeration equipment/capacity to maintain a temperature of 41 degrees or below during cooling at the time of inspection.
4-301.11
Food thawed using improper method
(corrected on site)
Inspector notes: ROP fish and imitation crab meat were observed thawing in intact packaging. Items were 26-36 degrees; food was removed from packaging.
3-501.13
Approved thawing methods used
Inspector notes: The dish washing machine failed to sanitize as evidenced by the test strip reading 0ppm. Machine to be serviced. All dishware and equipment to be sanitized in 3-bay sink.
4-204.117
Physical facilities not cleaned at required frequency
Inspector notes: The drain and receptacle of the 3-bay sink has an accumulation of black film. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Equipment or utensils not clean
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: -the doors and exteriors of refrigeration units -under prep unit hood -inside bottom of reach-in freezer.
4-601.11(B)
29
Frequently Asked Questions
When was Sakura Restaurant last inspected?
The most recent health inspection at Sakura Restaurant on file is from Jul 1, 2025. The public record contains four inspections in total.
What is the most common violation at Sakura Restaurant?
Across the inspection record, approved thawing methods used has been cited three times, more than any other issue at Sakura Restaurant.
How does Sakura Restaurant compare to other restaurants in Providence?
Sakura Restaurant most recently scored 78 out of 100, which is about the same as the Providence average of 80.
Has Sakura Restaurant's inspection record improved over time?
Yes. Recent inspections at Sakura Restaurant have turned up fewer violations than earlier ones, with the latest finding around two violations compared to about six previously.
What does a low risk rating mean?
A low risk rating at Sakura Restaurant 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 Sakura Restaurant inspected?
Based on the inspection history on file, Sakura Restaurant is inspected around nine times per year on average.
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