SADO MORI JAPANESE STEAK HOUSE INC
2810 SHARER RD #8, Tallahassee FL 32312
Last inspected Mar 25, 2026 · 7 visits since April 2024
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
5 inspections within 25 points of each other. Whatever this kitchen does, it does consistently.
Roach activity present as evidenced by live roaches found. Observed one live roach at dish area. Manager discarded roach and cleaned/sanitized area during inspection.
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 6--2022031591 | Jun 23, 2022 | Jul 21, 2022 | $800 |
| 6--2021043102 | Sep 8, 2021 | Oct 13, 2021 | $400 |
| 6--2018009645 | Feb 20, 2018 | May 22, 2018 | $120 |
Inspection history
7 visits, newest first
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Provided chlorine test strips to operator.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin at bottom and corners of ice chute.
Dishes not washed, rinsed and sanitized using three distinct steps.observed an employee washing and rinsing metal bowls and placing them on drain board with out sanitizing. Spoke to manager. Manager had employee set up sanitizer to rewash, rinse and sanitize dishes.
Equipment in poor repair. Thresh hold at walk in cooler door in disrepair.
Show the remaining 1 finding ▾
Exterior kitchen double door has a gap at the threshold that opens to the outside.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 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. 0 ppm.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control. Sushi rice time marked during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Walk-in cooler shelves.
Wall soiled with accumulated grease, food debris, and/or dust. Wall in dishwasher area.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Observed dish machine chlorine 0ppm. Manager replaced sanitizer and corrected to chlorine 50ppm during inspection.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed raw shrimp 55F at 4:15, prepped and cooling since 3:45, down to 54F at 4:45. Observed raw shrimp stored in covered container. Per manager will store in ice to properly cool.
Buildup of food debris/soil residue on walk in cooler door handle.
Floor soiled/has accumulation of debris in dish/kitchen area.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth sanitizer chlorine 0ppm. Manager corrected to chlorine 100ppm during inspection.
A return visit. The problems from the previous inspection had been dealt with.
A return visit. The problems were not fixed yet and the kitchen was given more time.
Show 1 finding ▾
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. Observed dishmachine chlorine 0ppm. Operator set up three compartment sink chlorine 50ppm.
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
Show 6 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. Observed dishmachine chlorine 0ppm. Operator set up three compartment sink chlorine 50ppm.
Roach activity present as evidenced by live roaches found. Observed one live roach at dish area. Manager discarded roach and cleaned/sanitized area during inspection.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. Observed multiple items held above 41F in the following locations at 5:30: Cook Line Counter: ambient shelled eggs 59F, seafood sauce 65F, and white rice 55F. Sushi Bar Counter: white rice 107F Per manager food items held since 5:00 until 9:00.
Current Hotel and Restaurant license not displayed. Observed food service license displayed expired 06-01-24.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at sushi bar make table, reach in cooler, and server station reach in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at dish area.
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shelled eggs stored over raw shrimp. Manager moved eggs to bottom shelf.
Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottles next to dish machine with blue and yellow liquid.
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. Observed tuna in ROP package with no opening while thawed.
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.