SAKARI SUSHI
510 N ORLANDO AVE STE# 104, Winter Park FL 32789 · 407.644.5050
Last inspected Feb 11, 2026 · 7 visits since November 2023
APR 24
OCT 24
FEB 25
SEP 25
FEB 26
▼ IMPROVING
5 inspections trending up, 33 points better than where it started.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Feb 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No quaternary test strips for bar 3 compartment sink
Cardboard used to line food-contact shelves. Reach in cooler
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 00ppm chlorine. Operator added more solution. 50ppm chlorine
Working containers of food removed from original container not identified by common name. Soup flavored base. Operator added label
Sep 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of lime scale on the inside of the dishmachine.
Equipment and utensils not properly air-dried - wet nesting. Stacked plastic containers at dish area
Feb 28, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Container of medicine improperly stored. Medicine container next to spices at cook line
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels At bar station
Food stored on floor. Bag of rice next to cook line
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at bar station
Working containers of food removed from original container not identified by common name. Sugar and star anise not labeled
Oct 22, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Cook line
Soap dispenser at handwash sink not working/unable to dispense soap. In bar station
Bowl or other container with no handle used to dispense food. Container inside vinegar container
No handwashing sign provided at a hand sink used by food employees. In bar sation
Reuse of single-service or single-use articles. Reuse of Seaweed containers for multiple preparations in reach in cooler
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine 00ppm. Recommended operator to add more chlorine. Retest chlorine 50ppm
Jun 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Silverware/utensils stored upright with the food-contact surface up. Cleaned utensils kept by three bay sink placed with handles down.
Apr 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored on top of soy sauce in reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Garlic butter kept on cook line for less than 4 hrs with temperature of 65F Manager placed in cooler
Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved variance from the Division of Hotels and Restaurants. Rice kept at room temperature using rice vinegar.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Poke bowl, spicy tuna, sashimi combo, sushi and sashimi combo, maki roll, Red Sea roll posted on lunch menu. Must fix restaurant menu and online menu.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan use to keep rice at room temperature while adding vinegar.
Silverware/utensils stored upright with the food-contact surface up. Cleaned utensils kept by three bay sink placed with handles down.
Nov 16, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Non-food grade paper/paper towel used as liner for food container. Eel stored in container lined with paper towel at sushi bar. Operator removed and replaced with food grade paper
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. Emailed operator hand out
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. Emailed operator food employee reporting agreement
Clean utensils stored between equipment and wall. Several knives stored between shelves at sushi bar. Operator moved
Food stored in a location that is exposed to splash/dust. Pitcher with water that is served to costumer stored next to paper towel dispenser at wait staff station.operator moved pitcher
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Scoop handles in direct contact with seven spice,beef seasoning and rice. Operator moved
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.