SAKURA
265 COLONY BLVD, The Villages FL 32162 · 352.205.7393
Last inspected May 11, 2026 · 7 visits since October 2023
APR 24
DEC 24
JUN 25
MAR 26
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. yum yum sauce with milk (71F - Cold Holding) out of cooler for 5 hours.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2025057076 | Jun 3, 2025 | Oct 14, 2025 | $200 |
Inspection history
7 visits, newest first
May 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate6 Basic
What the inspector wrote — 11 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pan of rice cooked yesterday in walk in cooler 47-50F. Pan was stacked with several other pans. Condensation on closed lid. Stop sale issued.
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. Manager changed chemical then 100 ppm.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer: raw pork portioned in box on top of spring rolls. Employee moved during this inspection.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pan of rice cooked yesterday in walk in cooler 47-50F. Pan was stacked with several other pans. Condensation on closed lid. Stop sale issued.
Show the remaining 7 findings ▾
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified food manager arrived during this inspection.
Cutting board has cut marks and is no longer cleanable. Two boards on cookline.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on top of oil. Bag on wall over soy sauce. All were moved.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops in water at 100F. Spatulas in water at 125F. All were removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves and hood filters soiled with grease on cookline. Gaskets soiled with food on reach in cooler on cookline. Exterior of reach in salad cooler tracks soiled with food.
Open dumpster lid. One lid. Manager closed.
Unwashed fruits/vegetables stored with ready-to-eat food. In reach in cooler near walk in cooler: box of oranges and box of lemon on shelf over sauces.
Mar 3, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate5 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. White cutting board in prep area
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with DBPR Form HR 5022-090
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Ai Fang Jingda
Accumulation of black mold-like substance in the interior of the ice machine.
Cutting board has cut marks and is no longer cleanable. White cutting board in prep area
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee water bottle on counter in sushi prep area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelves Area around soda nozzles on beverage machine in wait station
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms stored over portioned sauces and butter in 3 door vertical cooler
Jun 3, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 4 high priority.
4 High priority2 Intermediate9 Basic
Show 15 findings ▾
Employee switched from working with raw food to ready-to-eat food/clean equipment without washing hands. Employee scooped raw chicken with bowl inside raw chicken container with gloves hands from reach in cooler then immediately touched reach in cooler door handle.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. yum yum sauce with milk (71F - Cold Holding) out of cooler for 5 hours.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lettuce wraps (63F - Cold Holding) item on counter behind sushi station, spoke to operator about either placing on time as a public health control or keep in cooler. yum yum sauce with milk (71F - Cold Holding) portioned sauce cups at host stand for togo area, employee stated item has been on counter for 5 hours, see stop sale.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket tested over 200ppm chlorine, operator added water, retested at 100ppm.
Establishment advertised crab on menu/menu board but served imitation crab. Menu board at entrance of restaurant has Crab rangoons made with imitation crab, employee changed to a K.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line stained.
Duct tape used to repair nonfood-contact surface. Duct tape on plastic shelves in reach in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach in cooler on cooks line, employee moved drink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee lunch box on top of cabbage in walk in cooler, employee moved bag.
Equipment in poor repair. Cutting bakers on cooks line with cut marks.
Floor soiled/has accumulation of debris. Under dry seasonings near back door/dish area.
Food stored on floor. 2 containers of sauce on floor in walk in cooler.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line. Clean dish is soiled.
Unwashed fruits/vegetables stored with/over ready-to-eat food. Unwashed produce in cardboard boxes over ready to eat coked rice in walk in cooler.
Wiping cloth sanitizing solution stored on the floor. On the floor at beginning of cooks line, operator placed on shelf.
Dec 13, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee cutting with raw beef immediately after started handling cleaned containers and utensils, Inspector instructed to washed hands.
Dec 9, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 28 recorded, 8 high priority.
8 High priority4 Intermediate16 Basic
Show 28 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. In use dish machine 0 ppm, Inspector instructed to set up triple sink, chlorine 50-100ppm in triple sink.
Employee failed to wash hands before putting on gloves to initiate a task working with food. At the cook line four male employees working at the cook line with raw food and other food started wearing gloves and no hand washed occurred. inspector instructed to washed hands and continue working with food.
Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee cutting with raw beef immediately after started handling cleaned containers and utensils, Inspector instructed to washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Male employee at the sushi bar area, rinsed dirty spoon in hand sink and immediately after placed spoon inside container with more cleaned utensils, inspector instructed to place utensils in triple sink to properly washed.
Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw beef stored above cooked noodles. Also in freezer, raw beef above raw shrimp.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler at the cook line, (overnight products), raw shell eggs58F, cooked chicken 56F, corn 58F, corn mixed 59F, lettuce 58F, steamed broccoli 59F, asparagus 60F, Krab 67F, raw scallops 59F, raw shrimp 56F
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, (overnight products), raw shell eggs58F, cooked chicken 56F, corn 58F, corn mixed 59F, lettuce 58F, steamed broccoli 59F, asparagus 60F, Krab 67F, raw scallops 59F, raw shrimp 56F
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. At the sushi bar area, sushi rice no time marked, per manager rice cooked at 11:00am. Also at the cook line, white rice no time marked.
Handwash sink used for purposes other than handwashing. Handwash sink at the sushi bar area used to stored dirty utensil, also male employee rinsed spoon in sink, Inspector instructed to place in dishmachine.
Records/documents for required employee training do not contain all of the required information. Multiple cards with no date of training, also missing some information.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One male card expired.
Spray bottle containing toxic substance not labeled. At the front service area, spray bottle with clear liquid not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance
Bowl or other container with no handle used to dispense food. Bowl no handle inside salad container.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at the cook line with ambient temperature of 58.6F
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 triple sink, raw ground tuna (30F) thawed in standing water at 59F. Inspector instructed to opened bags and placed tune inside cooler.
Duct tape used to repair nonfood-contact surface. At the cook line, rice warmer handle with gray tape.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables and above prep tables, some were moved.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the cook line, employee jacket stored on top of to go containers.
Employee with no hair restraint while engaging in food preparation. Multiple male employees at the cook line and server.
Food stored on floor. At the cook line, case of avocados on floor under shelves.
Hole in or other damage to wall. Wall behind mop sink
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, rice spoons in 87F water.
No handwashing sign provided at a hand sink used by food employees. At the triple sink area and sushi bar.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior part of hood heavily soiled also with dripping grease.
Uncovered food stored near sink exposed to splash. At the cook line, pre portions cups for soup next to Handwash sink, Inspector instructed to moved all.
Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, case of unwashed produce stored above cook noodles and container of cut cabbage.
Working containers of food removed from original container not identified by common name. At the dry storage area, bin with white substance not labeled (Sugar).
Apr 23, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored over raw fish in walk in cooler. Operator corrected shelves.
Handwash sink not accessible for employee use at all times. Water turned off at hand wash sink in dish machine area. Operator turned water valve on.
Floor soiled/has accumulation of debris. Under cooking equipment in kitchen
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm in kitchen. Operator added chlorine sanitizer recheck 100ppm.
Oct 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. butter with minced garlic (50F - Cold Holding) discussed keeping food below the fill line in reach in cooler. Operator split butter into 2 pans.
Bowl or other container with no handle used to dispense food. In vegetables in walk in cooler. Operator removed bowl.
Floor soiled/has accumulation of debris. Under kitchen equipment
Interior of microwave has accumulation of black substance/grease/food debris. In cook line area
Nonfood-contact surface soiled. Area around soda nozzles on beverages machine
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.