SAKURA ASIAN CUISINE & SUSHI
128 MARINER BLVD, Spring Hill FL 34609 · 917-280-7618
Last inspected Jul 14, 2026 · 12 visits since September 2023
DEC 24
FEB 25
JUL 25
MAR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Tempura Shrimp (86F - Hot Holding), product made at 1pm Manager put in cooler to cool down.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,260
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2022025817 | Apr 12, 2022 | Jun 10, 2022 | $300 |
| 3--2019037552 | May 21, 2019 | Nov 14, 2019 | $400 |
| 3--2019007959 | Dec 20, 2018 | Mar 20, 2019 | $560 |
Inspection history
12 visits, newest first
Jul 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
What the inspector wrote — 6 findingsThe state's own report →
Nonfood-grade bags used in direct contact with food. 2 bags of beef in the reach in cooler on the cook line. The operator placed the bags of beef in a food grade bag.
Cloth used as a food-contact surface. A cloth over a container of chicken in the walk in cooler. The operator moved the cloth and replaced it with plastic wrap.
Floor soiled/has accumulation of debris. Behind the reach in freezer at the sushi area the floor is solid with food debris.
In-use knife/knives stored in cracks between pieces of equipment. The operator moved the 2 knives.
Show the remaining 2 findings ▾
In-use tongs stored on equipment door handle between uses. The operator moved the tongs.
Interior of the microwave has accumulation of grease/food debris. The operator cleaned the microwave on the cook like.
May 19, 2026□ 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 ▾
Ice buildup in the walk-in freezer.
Apr 7, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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. Tiffany L. expired 3/29/2026, Nelson P. 3/29/2026, Nadia M. expired 3/29/2026, Sariah P.R. expired 3/29/2026, Antoinette C. expired 3/29/2026. FRLA.
Ice buildup in the walk-in freezer.
Mar 30, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority2 Intermediate6 Basic
Show 9 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization (3-compartment sink) until dishmachine is repaired and sanitizing properly. Changed the bucket and still reading Dishwasher (Chlorine 0ppm).
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine test strips expired 7/2025.
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. Tiffany L. expired 3/29/2026, Nelson P. 3/29/2026, Nadia M. expired 3/29/2026, Sariah P.R. expired 3/29/2026, Antoinette C. expired 3/29/2026. FRLA.
Cloth used as a food-contact surface. A cloth covering plant food in the walk in cooler. The operator replaced the cloth with plastic wrap.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink at the front counter by the sushi prep area. The operator moved the drink.
Equipment and utensils not properly air-dried - wet nesting. Several containers and plastic cups wet nesting.
Floor soiled/has accumulation of debris. The floor under the cook line is soiled with grease and food debris.
Ice buildup in the walk-in freezer.
In-use tongs stored on equipment door handle between uses. 2 tongs stored on the equipment door handle. The operator moved the tongs.
Sep 15, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Food stored on floor. Oil on the floor in the kitchen area, Soy sauce bucket in sushi prep area, Buckets in walk in cooler, Rice bag in dry storage area and boxes of sauce packets in dry storage area by the restaurant rooms.
Ice buildup on door in walk-in freezer. Ice buildup in reach in frezzer by the left of the cook line.
Open dumpster lid.
Jul 16, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate8 Basic
Show 11 findings ▾
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Right side reach in cooler by the cook line cooler not working.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. The to-go menu is missing the reminder for the consumer advisory.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator the DBPR form HR 5022-09. For Sushi rice or tempura shrimp
Bowl or other container with no handle used to dispense food. In cornstarch bucket in dry storage area located in the back of the kitchen.
Food stored on floor. Oil on the floor in the kitchen area, Soy sauce bucket in sushi prep area, Buckets in walk in cooler, Rice bag in dry storage area and boxes of sauce packets in dry storage area by the restaurant rooms.
Ice buildup on door in walk-in freezer. Ice buildup in reach in frezzer by the left of the cook line.
Light not functioning. In the back on the kitchen, in the dry storage area.
Nonfood-contact surface soiled with dust. Shelves and fans in walk-in cooler soiled with dust and mold like substance
Open dumpster lid.
Reuse of single-service or single-use articles. Gallon jug cut and reused.
Stored food not covered. Shrimp uncover in reach in freezer, left side of the cook line.
Jul 14, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 24 recorded, 5 high priority.
5 High priority6 Intermediate13 Basic
Show 24 findings ▾
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Tempura Shrimp (86F - Hot Holding), product made at 1pm Manager put in cooler to cool down.
Non-food grade paper/paper towel used as liner for food container. Fish in sushi area and operator is using bounty paper towels.
Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. For fresh salmon. Operator got proof of aquaculture from vendor
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (48F- cold holding - prep at 11:30am, recheck 49F at 2:18 pm); cooked pork (49F - Cold Holding) cooked rice (48F - Cold Holding). cooked broccoli (49F - Cold Holding) Operator added ice to cool reach in cooler.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200 +ppm recheck at 200ppm).
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. Right side reach in cooler by the cook line cooler not working.
Handwash sink used for purposes other than handwashing by the sushi prep area. Observed ice and orange liquid in sink. Manager rinsed out
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. The to-go menu is missing the reminder for the consumer advisory.
No paper towels or mechanical hand drying device provided at handwash sink. By the sushi prep area, the hand sink on the right side.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator the DBPR form HR 5022-09. For Sushi rice or tempura shrimp
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Hard boiled eggs in soy sauce located in walk in cooler not date marked.
Bowl or other container with no handle used to dispense food. In cornstarch bucket in dry storage area located in the back of the kitchen.
Cardboard used to line food-contact shelves in kitchen area. On cook line and dry storage
Cloth used as a food-contact surface. Towel covering salad in reach in cooler by the prep area.
Employee jacket stored in dry storage area. Employee moved jacket.
Employee water bottle in a cold holding unit with food to be served to customers. Walk in cooler by the prep area.
Food stored on floor. Oil on the floor in the kitchen area, Soy sauce bucket in sushi prep area, Buckets in walk in cooler, Rice bag in dry storage area and boxes of sauce packets in dry storage area by the restaurant rooms.
Ice buildup on door in walk-in freezer. Ice buildup in reach in frezzer by the left of the cook line.
Light not functioning. In the back on the kitchen, in the dry storage area.
Nonfood-contact surface soiled with dust. Shelves and fans in walk-in cooler soiled with dust and mold like substance
Open dumpster lid.
Reuse of single-service or single-use articles. Gallon jug cut and reused.
Stored food not covered. Shrimp uncover in reach in freezer, left side of the cook line.
Working containers of food removed from original container not identified by common name. Buckets of starches in the dry storage area in the back on the kitchen. Manager labeled
Feb 19, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate0 Basic
Show 3 findings ▾
Nonfood-grade bags used in direct contact with food. Observed ready-to-eat spare ribs stored in a non-food grade bag in walk-in cooler. Operator removed and stored in a container.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp and raw lobster stored above ready-to-eat rangoons in reach-in freezer in kitchen across from fryers not in original commercial sealed packaging. Operator corrected organization in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over ready-to-eat vegetables in sushi station coolers. Operator moved and stored correctly.
Dec 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale. Observed 4 cans of baby corn stored on shelf in kitchen dented at the seams. Operator removed and separated from other cans.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken stored over raw fish in walk-in freezer not in original commercial packaging. Operator had employee move and store correctly.
Toxic substance/chemical improperly stored. Observed spray bottle containing toxic chemical stored in wait station next to single service items like cups and lids. Operator removed.
Handwash sink not accessible for employee use at all times. Observed containers stored in two handwash sinks in kitchen. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink to the right of the dishmachine. Operator placed napkins.
No soap provided at handwash sink to the left of the the compartment sink.
Damaged/spoiled/recalled food not properly segregated. Observed 4 cans of baby corn stored on shelf in kitchen dented at the seams. Operator removed and separated from other cans. See stop sale.
Apr 11, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed two employees rinse strainer and pans off in three compartment sink and put away with clean dishes without properly washing, rinsing, and sanitizing. Operator stopped employees and instructed to properly clean dishes.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw animal product stored over broccoli in reach-in cooler across from cook line. Employee moved.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at handwash sink to the right of the dishmachine in the kitchen and no paper towels at the left handwash sink in the sushi bar area. Operator placed paper towels. As a repeat violation the importance of following proper protocol with this violation was reinforced with the operator.
Employee with no beard guard/restraint while engaging in food preparation. Observed employee working with food on the cook line without a beard guard. Discussed requirements with operator.
Jan 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over ready-to-eat vegetables in sushi reach-in cooler not in commercially sealed packing. Operator moved and stored correctly.
Toxic substance/chemical improperly stored. Observed pest spray with spray handle connected to a tube stored next to a bag of flour in office area. Operator moved and stored correctly.
Handwash sink used for purposes other than handwashing. Observed empty containers stored in handwash sink to the right of the dishmachine. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink to the right of the dishmachine.
Food stored on floor. Observed bags of dry storage items like rice stored on floor in office area in rear of kitchen.
Sep 7, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed menu in bottom of container of food items absorbing grease and fried chicken nuggets stored in a cardboard box lid. Discussed with operator and operator removed.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed sanitizer bucket stored in sushi area at 200+ ppm with a chlorine sanitizer. Operator made sanitizing solution again that read at 100 ppm with chlorine sanitizer.
Handwash sink used for purposes other than handwashing. Observed handwash sink to the right of the dishmachine with container stored in handwash sink. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink to the right of the dishmachine. Operator placed napkins.
Fly sticky tape hanging over food preparation area in wait station area to the left of the dishmachine. Operator removed.
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.