HIBACHI OF SAKURA
4920 E SILVER SPRINGS BLVD STE 108, Ocala FL 34470 · 352.236.3888
Last inspected May 18, 2026 · 11 visits since August 2023
NOV 23
NOV 24
JUN 25
NOV 25
MAY 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Roach activity present as evidenced by live roaches found. At the sushi bar area, observed eight live roaches on crevice under sushi prep table. Observed one live roach near back door area, manager killed and clean.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2023057696 | Aug 28, 2023 | Nov 13, 2023 | $400 |
Inspection history
11 visits, newest first
May 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 4, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 5 high priority.
5 High priority3 Intermediate8 Basic
Show 16 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish mashing in dish area, 0 ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over roasted eel in sushi area reach-in cooler. Manager placed salmon on bottom shelf. Raw shrimp stored over mushrooms in walk-in cooler. Manager placed raw shrimp on bottom shelf.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee placed raw chicken on pan to place on grill then touched pan where raw chicken had been while placing onions on pan to be cooked then handled to go containers without washing hands and changing gloves. Manager had employee wash hands, change gloves and use new to go containers.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from cook line grill: beef (46F - Cold Holding). Manager stated beef placed in cooler one hour prior to temperature being taken. Manager moved beef to walk-in freezer to reduce temperature to 41F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink next to walk-in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Ice chute for dining area soda machine soiled with mold-like substance.
Handwash sink used for purposes other than handwashing. Wiping cloth and bowl stored in dish area hand washing sink. Employee removed items from hand washing sink.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Dish area hand washing sink, 78F.
Employee personal food not properly identified and segregated from food to be served to the public. Employee bottle of lactaid milk stored in front counter reach-in cooler.
Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf above three compartment sink.
Exterior door has a gap at the threshold that opens to the outside. Gap on bottom and top of kitchen back door.
Food stored on floor. Shrimp and onions stored on walk-in cooler floor.
Raw fruits/vegetables not washed prior to preparation. Employee began prepping zucchini in kitchen without washing zucchini. Manager had employee wash the remaining zucchini.
Single-service articles not stored inverted or protected from contamination. To go containers stored on shelf in kitchen area. Manager turned containers over.
Stored food not covered. Shrimp and onions stored in walk-in cooler.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on reach-in cooler across from cook line grill.
Jan 28, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority3 Intermediate4 Basic
Show 9 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Male employee at the prep area cutting vegetables with bare hands, inspector instructed to wash hands and use gloves.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler raw shrimp above cut vegetables, employee moved.
Establishment advertised crab on menu/menu board but served imitation crab. Digital menu above service window advertised crab on specific sushi rolls and operator use imitation crab. Manager turned off digital menu.
Handwash sink not accessible for employee use at all times. Handwash sink at the end of the cook line and at sushi bar full of containers, Manager moved.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expired on September 2025.
Bowl or other container with no handle used to dispense food. Bowl no handle inside sugar bin, Manager removed.
Food storage container/container lid cracked or broken. In use containers and lids with cracks.
Stored food not covered. In walk-in cooler, steamed broccoli not covered.
Time/temperature control for safety food thawed in an improper manner. At the prep area, raw shrimp in standing water (40F), manager moved to prep sink under running water.
Jun 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate5 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. In walk-in cooler, raw shrimp stored above vegetables, also at the sushi bar area raw fish stored above cut lettuce (for salad) employee moved and stored all food properly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler at the front counter area, tofu cut and place in tap water at 11:00am at 60F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the front counter area, tofu 60F.
Toxic substance/chemical improperly stored. Construction material (silicon and glue) stored above soda bags at the dry storage area, manager moved.
Whole meat roast hot held at less than 130 degrees Fahrenheit. At the cook line, white rice 130F, employee will add to time as a public health or role and discarded at 7:00pm
Handwash sink not accessible for employee use at all times. Handwash sink at the end of the cook line blocked by pots and pans in front of sink, employee moved.
No probe thermometer provided to measure temperature of food products.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. In walk-in cooler, soup made 06/09/25 no date, manager dated.
Bowl or other container with no handle used to dispense food. At the dry storage area, bowl no handle inside sugar bag, manager moved.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks no lid on prep tables, manager moved all.
Food stored on floor. In walk-in freezer, cases of meat on floor, employee started moving ashes off the floor
Single-service articles not stored inverted or protected from contamination. To go containers at the front service window and at the cook line not inverted, manager inverted.
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloth on prep tables.
Dec 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 2 high priority.
2 High priority2 Intermediate8 Basic
Show 12 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine at 10pm Cl
Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish ( tuna ) labeled indicating product to remain frozen until time of use not open or removed from package.
Handwash sink not accessible for employee use at all times. Bowl with water in cook line hand wash sink
No paper towels or mechanical hand drying device provided at handwash sink. No towels at hand wash sink at sushi bar
Bowl or other container with no handle used to dispense food. Bowl with no handle used to dispense food ( flour ).
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. Commercially processed reduced oxygen packaged fish ( tuna ) labeled indicating product to remain frozen until time of use not open or removed from package.
Duct tape used to repair nonfood-contact surface. Duct tape used to cover hole in ceiling around pipe
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Dirty squeegee stored on soft drink syrup boxes. Manager removed squeegee Employee jackets stored on top of bags of rice. Manager removed jackets
Food stored on floor. Box of pork fat stored on floor of walk-in-freezer. Manager put on shelf.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice build up on cooling unit of walk-in-freezer
Unnecessary items/unused equipment on the premises. Reach in freezer not working on cook line.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table.
Nov 6, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 16 violations recorded, 2 high priority.
2 High priority2 Intermediate12 Basic
Show 16 findings ▾
Nonfood-grade bags used in direct contact with food. In walk-in freezer, observed raw chicken stored in direct contact with thank you bags
Raw animal food stored over or with unwashed produce. In walk-in cooler, observed raw container of peeled shrimp above produce boxes, employee moved.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. At the front counter area, tofu no date marked, per manager item was opened and portioned yesterday morning.
Handwash sink not accessible for employee use at all times. Handwash sink at the sushi bar area and dish machine blocked by multiple items being stored inside sink, Manager moved all.
Bowl or other container with no handle used to dispense food. At the dry storage area, inside flour bin, bowl no handle, employee moved the bowl.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple Opened employee drinks on prep tables
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Multiple employee items (jackets, hats and cellphones) stored above dry goods and above prep tables.
Equipment and utensils not properly air-dried - wet nesting. Stacked cups wet at the front counter area.
Food stored on floor. Observed cases In walk-in cooler, walk-in freezer and dry storage area.
Hood filter missing from automatic fire suppression/exhaust system. At the right side of the cook line observed no hood filters installed, Employee installed during inspection
Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer, observed floor with ice build up.
No copy of latest inspection report available. No documents available
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled, also door frames soiled. At the soda station, observed soda base and behind ice chute mold like substance.
Single-service articles not stored inverted or protected from contamination. At the storage area near sushi bar,observed to go containers and lids not inverted, employee inverted.
Wiping cloth sanitizing solution stored on the floor. At the sushi bar area, sanitizer solution on floor, employee moved off the floor.
Working containers of food removed from original container not identified by common name. Multiple bulk containers not labeled, per employee items were, sugar, salt and flour.
Sep 1, 2023□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 31, 2023■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Roach activity present as evidenced by live roaches found. At the sushi bar area, observed eight live roaches on crevice under sushi prep table. Observed one live roach near back door area, manager killed and clean.
Dead roaches on premises. At the sushi bar area, observed four dead roaches on top of reach-in cooler At the cook line, observed one dead roach on floor near handwash sink.
Aug 28, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 14 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority3 Intermediate8 Basic
Show 14 findings ▾
Nonfood-grade bags used in direct contact with food. In walk-in cooler, observed vegetables in direct contact with the bags.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk-in cooler, raw chicken above raw beef, employee stored properly.
Roach activity present as evidenced by live roaches found. At the sushi bar area, observed eight live roaches on crevice under sushi prep table. Observed one live roach near back door area, manager killed and clean.
Handwash sink not accessible for employee use at all times. Handwash sink at the sushi bar area with items inside sink, Employee moved.
No paper towels or mechanical hand drying device provided at handwash sink. Handwash sink at the sushi bar area, employee provided.
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. For one female employee.
Bowl or other container with no handle used to dispense food. At the dry storage area, bowl no handle inside bulk container
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. At the sushi bar area, observed thawed fish stored in sealed bag.
Dead roaches on premises. At the sushi bar area, observed four dead roaches on top of reach-in cooler At the cook line, observed one dead roach on floor near handwash sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables and inside coolers.
Floor area(s) covered with standing water. Observed standing water near mop sink area.
Ice buildup in reach-in freezer and/or walk-in freezer. In walk-in freezer, observed ice build up on floor and under unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed paper towel dispenser at the end of the cook line soiled. Observed base of soda machine soiled. Observed grease build up on ticket holder rack.
Wet wiping cloth not stored in sanitizing solution between uses. One cloth on prep table at the cook line, employee moved to bucket.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.