SAKURA BUFFET
9764 ATLANTIC BLVD, Jacksonville FL 32225
Last inspected Jul 8, 2026 · 10 visits since December 2023
JAN 25
JUL 25
SEP 25
JAN 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect near triple sink in rear of establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2023000261 | Sep 27, 2022 | Jan 13, 2023 | $600 |
Inspection history
10 visits, newest first
Jul 8, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
Clam/mussel/oyster tags not marked with last date served. Oyster tags not marked
Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Emailed to operator, printed at time of inspection
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Egg rolls and general chicken.made previous morning
Wash solution in spray type hot water sanitizing dishmachine not reaching proper temperature according to manufacturer's specifications. High temperature rinse only reaching 150f per manufacturer minimum is 180f
Show the remaining 4 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple personal drinks, opened energy drinks,over prep area Oman's on prep tables, moved
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored on sushi make station, phone removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scooper in water 77f for sushi rice. Water discarded
Time/temperature control for safety food thawed in an improper manner. Mussels and salmon thawing at room temperature, placed back in reach in cooler
Jan 12, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked general chicken made previous day
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with purple substance inside.
Bowl or other container with no handle used to dispense food. Cup in rice used as a scooper, moved
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Personal drinks stored on back prep area next to Hoisin sauce and flour mixture -personal drinks stored over flip top cooler across from woks
Food storage container/container lid cracked or broken. Grey container cracked with chicken stored inside
Food stored on floor. Cases of crab shells and other seafood stored on floor of walk in freezer, manager moved
Ice buildup in reach-in freezer and/or walk-in freezer. Single door Reach in freezer with ice build up 2 door sliver cooler with ice build up in unit.
Sep 30, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Sweet and sour chicken and general chicken cooked then frozen than thawed need date marking
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All gaskets soiled
Standing water in bottom of reach-in-cooler. 3 door reach in cooler on line across from wok has standing water at bottom of cooler
Sep 29, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer raw fish over cream cheese wontons, moved to store correctly
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Containers of raw chicken over raw beef in walk in cooler, moved to store correctly
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken wings 50f raw shrimp 48 raw fish 47f cooked sweet and sour chicken 47f general chicken 47 egg rolls 47f
Handwash sink not accessible for employee use at all times. Handsink in back prep area near triple sinks, blocked by chart moved,
No probe thermometer provided to measure temperature of food products. Batteries dead in all thermometers
Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Sweet and sour chicken and general chicken cooked then frozen than thawed need date marking
Records/documents for required employee training do not contain all of the required information.
Bowl or other container with no handle used to dispense food. Cup in soy sauce, cup removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple personal drinks in kitchen,and over coolers. Moved
Employee personal food not properly identified and segregated from food to be served to the public. Personal foods stored in walk in cooler and in walk in freezer not identified or separated from customers foods.( raw chicken and fish bones in thank you bags)
Food not stored at least 6 inches off of the floor. In walk in freeEr metal pans of beef and pans of apple pie on floor of walk in freezer, moved to store correctly
In-use tongs stored on equipment door handle between uses. Tongs stored on fryer handle door, moved to sink to wash.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. All gaskets soiled
Standing water in bottom of reach-in-cooler. 3 door reach in cooler on line across from wok has standing water at bottom of cooler
Jul 15, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler Raw chicken over squid Raw chicken over fish
Handwash sink used for purposes other than handwashing. Pot stored in back handsink next to triple sink
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple opened water bottles stored over coolers
Employee with no hair restraint while engaging in food preparation. Multiple cooks in kitchen
In-use tongs stored on equipment door handle between uses. On fryer door handles
Time/temperature control for safety food thawed in an improper manner.
Jan 24, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over cooked pork in walk in cooler. Moved
Handwash sink used for purposes other than handwashing. At sushi bar hand sink used to wash cloth in sink
No paper towels or mechanical hand drying device provided at handwash sink. Handsink near triple sink no paper towels, manager provided
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Sweet and sour chicken and general chicken made Tuesday no date marking
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal drinks in Stanley cups stored on prep areas.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi chef wear a watch while prepping sushi
Food not stored at least 6 inches off of the floor. Walk in freezer grey containers of chicken on floor Walk in freezer bagged frozen pork on floor
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spatulas in standing water 77f on cook line, water Removed
Reuse of single-service or single-use articles. Cut jug used as a scooper
Sep 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate8 Basic
Show 11 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Frozen raw chicken over crab Rangoon in walk in freezer Frozen raw pork over frozen pizzas
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored in the same pan with raw beef touching each other. With no plans to cook in same dish.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noddles,cooked chicken, and crab salad mixes in walk in cooler stored over 24hours
Bowl or other container with no handle used to dispense food. Large bowl used to scoop brown sauce in walk in cooler, manager removed bowl.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks over coolers and on food prep areas
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone stored over prep cooler, manager moved
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi cook wearing watch.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets on flip top 3 door coolers across from cook line.
Reuse of single-service or single-use articles. Cut plastic jug used as a scooper near dry rice, manager discarded
Time/temperature control for safety food thawed in an improper manner. Raw pork ribs thawing in room temperature standing water, manager turned on cold running water
Jun 13, 2024Call Back - Admin. complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 2 violations recorded, 2 high priority.
2 High priority0 Intermediate0 Basic
Show 2 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 6 flying insects in kitchen during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw pork stored over thawed corn. Raw shrimp stored over cooked mussels in reach in cooler. Person in charge began rearranging.
Jun 11, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 7 high priority.
7 High priority3 Intermediate5 Basic
Show 15 findings ▾
Container of medicine improperly stored. Employee medicine stored on shelf above prep table. Person in charge removed.
Dented/rusted cans present. See stop sale. Observed one can of peaches with dent along seam.
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. Dishmachine testing at 0ppm. Person in charge will set up triple sink to sanitize until unit is repaired. Called repair service during inspection. Repair service on site and corrected to 50ppm.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 6 flying insects in kitchen during inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler raw pork stored over thawed corn. Raw shrimp stored over cooked mussels in reach in cooler. Person in charge began rearranging.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Kani salad and seaweed salad in unit overnight per person in charge at 50-52F.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In Sushi fliptop seaweed salad, kani salad, kani 50-57F. Ambient temperature of unit 49F during inspection. Person in charge states Kani salad and seaweed salad in unit overnight per person in charge at 50-52F. Other items in unit less than 4 hours per person in charge, moved to walk in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. Can opener with debris buildup.
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/ No CFM present with 4+ employees present. Also, person in charge unable to provide proof of CFM.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water faucet turned off in left sided server area. Also, not functioning in employee restroom. Person in charge turned on water at server area.
Equipment and utensils not properly air-dried - wet nesting. Observed cups wet nesting at server station.
Floor area(s) covered with standing water. Observed standing water on floor a dish pit and behind rice cooker.
Food stored on floor. Three bus tubs of cooked ribs stored on floor in kitchen. Person in charge raised.
Standing water in bottom of reach-in-cooler. Observed standing water in fliptop in kitchen.
Water leaking from pipe and/or faucet/handle. Observed leak under triple sink.
Dec 8, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 26 violations recorded, none serious enough to require a return visit.
7 High priority4 Intermediate15 Basic
Show 26 findings ▾
Dented/rusted cans present. See stop sale. Three cans of hoisin sauce on can rack are dented at seam. Person in charge removed cans for discarding.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee picked up cell phone then begin making drinks without washing hands. Employee handled cracked shell eggs, placed on grill and immediately grabbed a spatula without washing hands.
Employee working with food, clean equipment or utensils, or unwrapped single-service items has visibly soiled hands, arms or fingernails. Observed employee with bleeding top side of hand near knuckle adjacent to cook line. Person in charge had employee leave area to clean and take care of hand.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. One live flying insect near triple sink in rear of establishment.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, raw shelled eggs stored over ready to eat potatoes. In walk in cooler, raw chicken over ready to eat Krab salad. In walk in cooler, raw fish stored over container of ready to eat sauce. All items moved and stored correctly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, raw chicken stored over raw pork. Items moved and stored correctly.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Improper time marking on all buffet items. Person in charge indicated buffet items were put out at 10:30:am; however, time parameters indicated on the establishments time record documents indicate food is put out a 11:00 am. Person in charge updated time parameter documents to indicate 10:30 am.
Employee bathroom did not have towels or soap. Hand wash sink on front line had no towels
Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Person in charge indicated fish is partially cooked-then cooled down-then fully cooked to order. However person in charge did not written procedures for non-continuous cooking. Inspector provide non-continuous cooking paperwork.
Handwash sink used for purposes other than handwashing. Two separate hand washing sinks being used by two separate employees to wash dishes.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Two pans of ready to eat chicken, and one pan of egg rolls prepared yesterday had no labels. All items dated by manager.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee bathroom does not self close.
Bowl or other container with no handle used to dispense food. Employee using pan as a scoop for flour near cook-line.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Blue cups at service stations not inverted
Cutting board has cut marks and is no longer cleanable. Five cutting boards near can rack deeply scratched and soiled.
Employee personal food not properly identified and segregated from food to be served to the public. Container of milk in front line refrigerator for personal use was not labeled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee personal items stored near food on top shelf over hand wash sink. Employee cell phone near beverage dispenser.
Equipment and utensils not properly air-dried - wet nesting. Wet nesting indicated on blue cups near cashier drawer.
Equipment in poor repair. Three metal prep tables located at or near cook and/or prep stations throughout establishment indicate corrosion/rust: cracking and disrepair. Two bins of flower cracked at top near storage rack. Reach in freezer gaskets torn by fryer.
Floor in walk in freezer soiled. Floor between ice machine and beverage rack near cashier soiled. Floors beneath storage racks soiled.
Food stored on floor. One cooking oil spray bottle and boxes of cooking oil on floor near front cook line near hand wash sink. Boxes of sauce on floor near can rack. Five boxes of oil on floor near storage rack in rear of establishment. Tubs of ginger on floor in walk in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tong handles were laying atop bread on serving line. Tongs moved and stored correctly.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. White bucket with hoses stored inside near kitchen exit door was heavily soiled. Top dishwasher soiled. Walk in freezer gaskets frayed and soiled. Multiple handles for reach in coolers on cook line.
Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. Electric drill being used with attached mixture apparatus to blend food.
Wet wiping cloth not stored in sanitizing solution between uses. Wet towel stored on cookline. Person in charge removed towel.
Working containers of food removed from original container not identified by common name. Flour bin found not labeled near cook-line. Person in charge placed label on bin.
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.