SAKURA
1548 OHIO AVE S, Live Oak FL 32064 · 386.219.0188
Last inspected Jul 13, 2026 · 12 visits since October 2023
FEB 25
MAY 25
JUL 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. One live roach on floor under hand wash sink next to sushi bar.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2025067074 | Jul 30, 2025 | Oct 20, 2025 | $800 |
| 5--2025053216 | May 15, 2025 | Aug 7, 2025 | $400 |
| 5--2021001859 | Jan 6, 2021 | Feb 9, 2021 | $600 |
Inspection history
12 visits, newest first
Jul 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate7 Basic
What the inspector wrote — 13 findingsThe state's own report →
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Employee observed washing and rinsing pans without sanitizing. Manager had employee make sanitized water and rewash dishes.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line: tofu (45F - Cold Holding). Manager stated tofu placed in cooler one hour prior to temperature being taken. Manager moved tofu to walk-in freezer to reduce temperature to 41F.
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. Sushi rice stored behind front counter. Manager stated rice placed out at 1:00 pm. Manager placed proper time mark on rice.
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. No written procedure available. Inspector provided operator with written procedure.
Show the remaining 9 findings ▾
Handwash sink used for purposes other than handwashing. Employee rinsed towel in sushi are hand washing sink.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Four employee training certificates are copies.
Equipment and utensils not properly air-dried - wet nesting. Containers stored over three compartment sink.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Two fly strips observed in back of kitchen.
Food stored on floor. Plastic container of dumplings stored on walk-in freezer floor. Manager placed dumplings on shelf.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above front counter grill greasy.
Reuse of single-service or single-use articles. Egg cartons reused in pans of reach-in cooler across from cook line. Manager removed eg* cartons during inspection.
Stored food not covered. Salt stored on kitchen shelf. Manager placed cover on salt.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Kitchen sanitizer bucket, 0 ppm. Manager changed sanitizer water, 100 ppm.
Feb 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate8 Basic
Show 9 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Mold-like substances on deflector plate of ice machine. Manager cleaned.
Bowl or other container with no handle used to dispense food. No-handle bowl used as scoop in flour. Manager removed.
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. In reach-in cooler under sushi cooler at front bar: tuna (36F - Cold Holding) thawed while still in ROP bag.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on front prep table. Manager discarded.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach-in cooler not identified or segregated. Manager moved to proper storage area.
Equipment in poor repair. Reach-in cooler gaskets torn. Ice buildup in reach-in freezer. Duct tape on broken pane of glass in sushi cooler.
Food stored on floor. Bucket of crab on floor of walk-in freezer. Manager moved to shelf.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle resting on bin of noodles. Manager removed.
Reuse of single-service or single-use articles. Reusing metal containers for seaweed wrap.
Jul 31, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 30, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 21 violations recorded, 5 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
5 High priority0 Intermediate16 Basic
Show 21 findings ▾
Live, small flying insects found Two live flies in the kitchen.
Nonfood-grade containers used for food storage - direct contact with food. 1.) Non food grade containers used for rice, breading, storage 2.) To go bags used to stored raw meat in direct contact with the bag.
Raw animal food stored over or with unwashed produce. Raw shell eggs stored above unwashed lemons in the walk in cooler.
Roach activity present as evidenced by live roaches found. Three live roaches in sushi prep area on floor under shelves.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 plus ppm
Bowl or other container with no handle used to dispense food. 1.)Plate used to scoop sushi rice 2.) Bowl without handle used to scoop chicken
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean dishes stored flooded up in front of the sushi cooler in the dining room.
Dead roaches on premises. One dead roach in sushi prep area under shelves. One egg sac in sushi prep area under shelves.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 1.) Employee open drink in reach in cooler. 2.) Employee drink stored above food prep cooler.
Employee eating while preparing food.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee mints stored above food prep area.
Equipment and utensils not properly air-dried - wet nesting. Beverage cups stored on cloth towel next to beverage system.
Equipment or utensils not designed or constructed in a durable manner. Wooden sushi rice container. Made from cypress wood.
Exterior door has a gap at the threshold that opens to the outside. Kitchen exit door has a gap at the bottom and side.
Food stored on floor. Walk in cooler: ginger on floor
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.back of wok grill area has old food buildup. 1.) Back of the wok grill. 2.) Hood Filters above wok grill 3.) Fan guards have dust buildup
Raw fruits/vegetables not washed prior to preparation. Cucumbers and green onions at sushi prep area
Reuse of single-service or single-use articles. Reusing metal containers for seaweed wrap
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce stored above ready to eat carrots.
Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on sushi prep table
Wiping cloth sanitizing solution stored on the floor. Two sanitizer buckets stored on floor. Placed on shelving during this inspection.
May 16, 2025□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 15, 2025■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 29 violations recorded, 7 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
7 High priority6 Intermediate16 Basic
Show 29 findings ▾
Container of medicine improperly stored. Bottle of aspirin on shelf near sushi rice.
Non-food grade paper/paper towel used as liner for food container. Linen towel on rice in walk-in cooler. Brown paper towel lining container with sliced cucumbers at sushi station. Raw meat stored directly in to-go bag in walk-in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw spicy tuna over avocados in reach-in cooler behind sushi station, operator moved tuna to the bottom.
Roach activity present as evidenced by live roaches found. One live roach on floor under hand wash sink next to sushi bar.
Rodent activity present as evidenced by rodent droppings found. Fourteen rodent droppings observed on top of chemical containers for dish machine. One rodent dropping observed on lid of bulk rice container on shelf across from kitchen grill.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (50F - Cold Holding) item in reach-in cooler by Togo area, operator had replaced the water from the tap, she then added ice to rapidly cool down. shrimp (48 - Cold Holding); butter (46F - Cold Holding) items in walk-in cooler, ice build up starting to build on the back of fan condenser in unit. Other items 41F or below.
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 and the time removed from temperature control cannot be determined. See stop sale. No time mark on sushi rice at sushi bar. Operator time stamped.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards soiled with mold-like substances.
Handwash sink used for purposes other than handwashing. Handwashing sink at sushi bar blocked by to-go container in sink.
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 certificates expired.
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. Inspector emailed.
No soap provided at handwash sink. No soap at back kitchen hand wash sink. Operator replaced soap.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Water temperature 80F at back hand wash sink next to door pass-through, the hot water handle is stripped.
Bowl or other container with no handle used to dispense food. No-handle bowls used as scoops in several food containers in kitchen. No-handle bowls used as scoop in reach-in cooler.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Cardboard wet and soiled with food debris and grease inside walk-in cooler.
Dead roaches on premises. One dead roach on lower shelf of kitchen prep table. One dead roach on floor in single-service storage area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table near sushi bar. Manager discarded.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee T-shirt on top shelf of rack across from dish machine over breading.
Equipment in poor repair. Multiple cutting boards grooved. Torn reach-in cooler gasket at sushi bar. Sushi case sliding doors repaired with clear tape. Ice build up in walk-in freezer.
Floor area(s) covered with standing water. Standing water on kitchen floor by reach-in cooler on cooks line.
Floor soiled/has accumulation of debris. Under equipment on back kitchen cooks line. Floor inside the walk-in freezer soiled with food debris.
Food stored on floor. Several cases of food on floor of walk-in freezer.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle in container of noodles. Spoon handle submerged in cooked rice in walk-in cooler.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Untreated wood panel under sauce containers on lower shelf of prep table in kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hibachi hood filters soiled with grease accumulation. Reach-in cooler gaskets and door handle area soiled with food debris. Walk-in cooler food racks rusty and soiled with food debris. Prep table legs soiled with grease accumulation. Fan guard in walk-in cooler soiled with dust and mold-like substance.
Stored food not covered. Pan of chicken in walk-in freezer not covered. Operator covered with wrap.
Wall soiled with accumulated grease, food debris, and/or dust. Wall next to sushi cooler soiled with food splash and grease accumulations.
Water leaking from pipe and/or faucet/handle. Underneath hand wash sink at hibachi station. Bucket underneath to catch water.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on sushi bar prep table. Sani-bucket on floor at hibachi grill.
Feb 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate11 Basic
Show 13 findings ▾
Container of medicine improperly stored. Bottle of aspirin on shelf over reach-in cooler. Operator removed.
Food-contact surface soiled with food debris, mold-like substance or slime. Mold-like substance on ice scoop. Manager removed for cleaning. Cutting boards soiled with mold-like substances.
Bowl or other container with no handle used to dispense food. No-handle bowls used as scoop in reach-in cooler.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Cardboard wet and soiled with food debris and grease inside walk-in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to rice cooker. Operator discarded.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on shelf over reach-in cooler leaning against paper towel roll.
Equipment in poor repair. Multiple cutting boards grooved. Sushi case sliding doors repaired with clear tape. Ice build up in walk-in freezer and reach-in freezer at sushi station.
Floor soiled/has accumulation of debris. Under equipment on back kitchen cooks line. Floor inside the walk-in freezer soiled with food debris.
Food stored on floor. Multiple cases of food on floor of walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach-in cooler gaskets soiled with food debris. Walk-in cooler food racks rusty and soiled with food debris. Fan guard in walk-in cooler soiled with dust and mold-like substance.
Opened employee beverage container in a cold holding unit with food to be served to customers. Opened employee drink in reach-in cooler. Operator discarded.
Water leaking from pipe and/or faucet/handle. Underneath hand wash sink at hibachi station. Bucket underneath to catch water.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth on prep table not stored in sanitizing solution. Operator placed in sani-bucket.
Sep 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate12 Basic
Show 13 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple soiled cutting boards in establishment with mold-like substances. Interior reach-in cooler at sushi station soiled with mold-like substance. Interior ice machine soiled with mold-like substance. Soda nozzles at drink machine. Ice bin interior at drink machine soiled with mold-like substances.
Bowl or other container with no handle used to dispense food. No-handle bowl used as scoop in bulk container of rice.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Inside walk-in cooler.
Ceiling tile missing. Inside storage room in dining room.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Employee discarded.
Employee eating in a food preparation or other restricted area. Employee eating in food prep area.
Equipment in poor repair. Multiple cutting boards with cut marks. Sushi case sliding doors repaired with clear tape. Ice build up in walk-in freezer and reach-in freezer at sushi station.
Floor soiled/has accumulation of debris. Under equipment on back kitchen cooks line. Floor inside the walk-in freezer soiled with food debris.
Food stored on floor. Food on floor of walk-in freezer.
Light shield damaged/in disrepair. Inside closet storage room.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach-in cooler gaskets soiled with food debris. Walk-in cooler door jam soiled with mold-like substance. Walk-in cooler food racks rusty and soiled with food debris. Exterior rice cooker is soiled with grease accumulation. Fan guard in walk-in cooler soiled with dust and mold-like substance.
Stored food not covered. Container of shrimp in walk-in cooler not covered.
Water leaking from pipe and/or faucet/handle. Underneath hand wash sink at hibachi station. Bucket underneath to catch water.
Apr 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate16 Basic
Show 17 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple stained cutting boards in establishment. Interior reach-in cooler at sushi station. Interior ice machine. Soda nozzles at drink machine. Ice bin at drink machine.
Bowl or other container with no handle used to dispense food. No-handle bowl used as scoop in bulk container of rice.
Carbon dioxide/helium tanks not adequately secured. Inside side closet storage room.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Inside walk-in cooler.
Ceiling tile missing. Inside storage room in dining room.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table. Employee discarded.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone and keys on prep table. Operator removed.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting pans over three compartment sink.
Equipment in poor repair. Multiple cutting boards with cut marks. Sushi case sliding doors repaired with clear tape. Ice build up in reach-in freezer at sushi station.
Floor soiled/has accumulation of debris. Under equipment on back kitchen cooks line. Floor inside the walk-in freezer soiled.
Food stored on floor. Food on floor of walk-in freezer. Oil on floor of storage room. Onions on floor of walk-in cooler. Rice on floor near dishwasher.
Light shield damaged/in disrepair. In side closet storage room.
No handwashing sign provided at a hand sink used by food employees. Handwash sign partially missing at hand washing sink by mop sink.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden pallets holding Togo boxes and jugs of oil in side storage room in dining room.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach-in cooler gaskets soiled with food debris. Walk-in cooler door jam soiled with mold-like substance. Walk-in cooler food racks rusty and soiled with food debris. Exterior rice cooker is soiled with grease accumulation. Fan guard in walk-in cooler.
Single-service articles improperly stored. Straws on floor in storage room.
Water leaking from pipe and/or faucet/handle. Underneath hand wash sink in hibachi station. Bucket still underneath to catch water.
Dec 11, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 1, 2023Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Yum yum sauce in walk-in cooler stored in plastic garbage can. Manager moved yum yum sauce to another container, manager discarded garbage can during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Bucket for soda machine drain soiled with mold-like substance. Manager placed hose for soda machine drain in drain pipe, manager discarded bus tub.
Oct 5, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 31 violations recorded, 6 high priority.
6 High priority5 Intermediate20 Basic
Show 31 findings ▾
Container of medicine improperly stored. Multiple medicines (pills and syrups) over tea pots and tea bags across from sushi area. Operator moved medicine.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flies flying around chest reach-in freezer near back door in kitchen.
Nonfood-grade bags used in direct contact with food. Thank you to-go bags with chicken directly inside them inside walk-in cooler and walk-in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Shrimp and raw shell eggs over soy sauce containers in walk-in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (50,55F - Cold Holding); shrimp (46F - Cold Holding) in sushi case operator stated the case is opened and closed constantly, operator added ice to case retested items between 40-42F.
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 and the time removed from temperature control cannot be determined. Tempura batter and sushi rice. Operator labeled 12-4.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple stained cutting boards in establishment. Interior reach-in cooler at sushi station. Interior ice machine. Soda nozzles at drink machine. Ice bin at drink machine.
Handwash sink used for purposes other than handwashing. Container in hand sink by hibachi station.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Manager confirmed that several menu items are served raw.
No paper towels or mechanical hand drying device provided at handwash sink. At hws by hibachi. Handwash sign partially missing at hand washing sink by mop sink.
Spray bottle containing toxic substance not labeled. Chemical hanging on rack by dish machine.
Bowl or other container with no handle used to dispense food. Bowl inside tempura flakes on dry storage shelf.
Carbon dioxide/helium tanks not adequately secured. Inside side closet storage room.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Inside walk-in cooler.
Ceiling tile missing. Inside storage room in dining room.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Phone on top of microwave.
Employee preparing food in customer section of dining area. Employee pouring soy sauce in cups in dining room.
Equipment in poor repair. Multiple cutting boards with cut marks. Sushi case sliding doors repaired with clear tape. Ice build up in reach-in freezer at sushi station.
Floor soiled/has accumulation of debris. Under equipment on back kitchen cooks line. Floor inside the walk-in freezer soiled.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Over dry storage area in back kitchen by warewashing area. Operator removed tape.
Food stored on floor. Carrots and onions on floor in walk-in cooler. Raw chicken on floor in walk-in freezer. Jugs of oil on floor in storage room in finding room.
Ice bucket/shovel stored on floor between uses. Ice bucket on floor in side storage closet.
In-use knife/knives stored in cracks between pieces of equipment. 3 knives between prep table and reach-in cooler in back kitchen.
Light shield damaged/in disrepair. In side closet storage room.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden pallets holding Togo boxes and jugs of oil in side storage room in dining room.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple reach-in cooler gaskets soiled. The walk-in cooler door jam. Walk-in cooler food racks. Exterior rice cooker is soiled. Fan guard in walk-in cooler. Sides of hibachi grill. Hood filters above hibachi station.
Single-service articles improperly stored. Togo boxes on floor at hibachi and dry storage room in dining room.
Stored food not covered. Wontons in walk-in freezer, operator covered.
Time/temperature control for safety food thawed in an improper manner. Box of shrimp thawing room temperature in kitchen. Operator placed in freezer.
Water leaking from pipe and/or faucet/handle. Underneath hand wash sink in hibachi station, operator stated they are waiting for part to fix pipes.
Wet mop not stored in a manner to allow the mop to dry.
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.