SAKURA BUFFET
301 E INTERNATIONAL SPEEDWAY B, Deland FL 32724 · 6288889333
Last inspected Jul 31, 2026 · 14 visits since July 2023
FEB 25
JUL 25
JAN 26
APR 26
JUL 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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.
★ 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 |
|---|---|---|---|
| 4--2022053900 | Aug 3, 2022 | Nov 28, 2022 | $200 |
Inspection history
14 visits, newest first
Jul 31, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate6 Basic
What the inspector wrote — 11 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over noodles in hibachi low boy cold holding unit. Operator relocated.
Stop Sale issued due to food not being in a wholesome, sound condition. See Stop Sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Hibachi station raw shell eggs (57F - ambient temperature ); less than 2 hours, operator placed ice.
Handwash sink used for purposes other than handwashing. Food worker at Hibachi filling container with water at hand sink. Educated operator
Show the remaining 7 findings ▾
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. Sai Ni 9-26-2025 Hospitality Resource
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Wait station ice machine with mold like substance.
Dead roaches on premises. 2- dead roaches on floor at rear dining room area. 1- in storage area, on floor. Operator removed,
Employee beverage container in ice machine at wait station. Operator instructed to discard ice.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Personal opened beverage on kitchen low boy freezer. Operator removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Bag placed on storage rack by produce walk in cooler. Operator relocated.
Ice buildup in sushi bar freezer chest
Apr 21, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
7 High priority1 Intermediate14 Basic
Show 22 findings ▾
Container of medicine improperly stored. - ibuprofen, vitamins stored on high shelf over prep coolers.
Displayed food not properly protected from contamination. - fried noodles in open pan not under sneeze guard
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. - chlorine provided for manual sanitization is not rated for sanitizing food contact surfaces. Operator purchased approved sanitizer.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - oyster shells used to hold crab stuffing
Raw animal food stored over/not properly separated from ready-to-eat food. - raw shrimp over sauce buckets in walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - eel, 45F, sushi prep area
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - sausage, 130F, on buffet less than 1 hour
No paper towels or mechanical hand drying device provided at bathroom handwash sink.
Bowl or other container with no handle used to dispense food. - MSG
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee backpack stored on table by rice pot
Floor area(s) covered with standing water. - near ice machine in server area
Food not stored at least 6 inches off of the floor. - bins, buckets on the floor in walk in cooler
In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice spoon at buffet
Nonfood-contact surface soiled with grease, food debris, dirt, residue, or dust. - plastic box used to hold food wrap - hood filters
Open dumpster lid.
Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. - plates at sushi area
Shells of oysters/clams/mussels/crabs shucked onsite used to serve food more than once. - oyster shells reused for crab stuffing
Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed produce over sauces in produce cooler. Operator relocated.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses.
Working containers of food removed from original container not identified by common name. - sugar, MSG, salt mix
Jan 27, 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 ▾
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jan 26, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 7 high priority.
7 High priority1 Intermediate14 Basic
Show 22 findings ▾
Container of medicine improperly stored. - near condiments in hibachi area. Operator relocated.
Displayed food not properly protected from contamination. - open container of fried noodles at buffet not under sneezeguard
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. - sanitizer bucket set up using 101 Bleach, not rated for use as a sanitizer. Educated operator.
Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef over vegetables in hibachi cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cold holding: cut melon (52F); cut melon (53F); deviled eggs (57F); on buffet 3.5 hours, corrective action taken: product discarded
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. All sushi rolls, less than 1 hour. Operator wrote time at sushi station dry erase board.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - on buffet less than 4 hours: clams (130F); green pepper beef (127F); stuffed mushrooms (126F); egg tarts (120F); corrective action taken: egg tarts discarded, all other product taken to kitchen to reheat
Food-contact surface soiled with food debris, mold-like substance or slime. - bin for loose tea in server area near hibachi station
Accumulation of mold-like substance in the interior of the ice machine. - near hibachi area
Bowl or other container with no handle used to dispense food. - loose tea leaves in server area near hibachi station. Operator removed container.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Wait station crooking soiled with food debris,
Covered waste receptacle not provided in women's bathroom.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - tea in open water bottle on table near fryers
Employee with no hair restraint while engaging in food preparation. Employee placed hat. - cook
Food-contact surface of silverware provided for customers at salad bar/buffet not properly protected. - unwrapped spoons, knives at buffet presented in open bins
In-use knife/knives stored in cracks between pieces of equipment. Knife stored at cook line make table unit and kitchen wall.
In-use tongs stored on equipment handle between uses. - fryers Operator relocated.
In-use utensil stored in standing water less than 135 degrees Fahrenheit, at buffet
Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - soap dispenser in server area near hibachi - back side of hibachi grill
Shells of oysters/clams/mussels/crabs shucked onsite used to serve food more than once. - oyster shells reused for krab salad
Unwashed fruits/vegetables stored with ready-to-eat food. - cases of unwashed mushrooms over dumplings in walk in cooler Operator relocated.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jul 31, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Dented/rusted cans present. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Walk in cooler shelves soiled with food debris.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bathroom ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Food stored on floor. Container of chicken stored on walk in cooler floor. operator relocated
Stored food not covered. Cut Cauliflower uncovered in walk in cooler. Operator covered.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed tomatoes, stored over sliced carrots in walk in cooler. Operator relocated.
Feb 21, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate5 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale.
Food placed in soiled container/equipment. Washed broccoli in soiled original card board box. Educated operator.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Hibachi area low boy unit Raw chicken 49F, less than 4 hours. Operator placed ice.
Clam/mussel/oyster tags not marked with last date served. Operator had incorrect date. Educated operator.
No paper towels or mechanical hand drying device provided at any hand wash sinks. Operator restocked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Opened water bottle on cook line make table,cutting board..
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler shelving soiled with encrusted food and grime,
Objectionable odors in men's bathroom or other areas of the establishment.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed mushrooms, over macaroni salad, in produce walk in cooler. Operator relocated.
Oct 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate11 Basic
Show 13 findings ▾
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp in Cookline make table unit, stored above Ready to eat food.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food.container used to dispense corn starch in storage area.
Employee personal food not properly identified and segregated from food to be served to the public. Employee drink in reach in cooler, not segregated.
Food stored on walk in cooler floor. Bag of potatoes.
Food employee, with no hair restraint while engaging in food preparation.
Ice buildup in walk-in freezer.
Kitchen Floor tiles missing and/or in disrepair.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Freezer chest gasket soiled with grime.
Open dumpster lid.
Walk in cooler, stored food not covered.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jun 11, 2024Inspection Completed - No Further ActionComplaint Investigation (Partial)
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Original container of toxic substance or chemical does not bear the manufacturer's label. Round up sprayer, has Lye and is not properly labeled. Educated Operator.
Mar 8, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Wait station ceiling tiles/vents soiled with accumulated food substance.
Feb 5, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority3 Intermediate12 Basic
Show 18 findings ▾
Dented/rusted cans present. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Pooled eggs stored over carrots.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Boiled eggs 45-48F on buffet line placed 30 minutes ago. Operator placed.
No paper towels or mechanical hand drying device provided at wait station handwash sink.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cut cantaloupe nitro datemarked from 24 hours ago.
Bowl or other container with no handle used to dispense food. Plastic container used to scoop rice from rice cooker.
Clams/mussels/oysters removed from original container for long-term storage. Educated operator.
Floor soiled/has accumulation of debris, by fryers.
Food employees with no hair restraint while engaging in food preparation.
Food stored on floor. Boxed chicken stored in food preparation area floor,. Container of Krab salad stored on walk in cooler floor.
Kitchen floor tiles missing and/or in disrepair.
No Heimlich maneuver/choking sign posted.
Objectionable odors in men's bathroom or other areas of the establishment.
Stored food not covered. Crab salad stored on walk in cooler floor, uncovered, Corrected On-Site
Wait station ceiling tiles/vents soiled with accumulated food substance.
Water draining onto floor surface, from dish machine.
Wiping cloth sanitizing solution stored on the wait station floor.
Sep 19, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Dented/rusted cans present. See stop sale.
Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline make table Container of sliced meat stored over containers under lid. Placed overnight, operator instructed to discard.
In-use tongs stored on equipment door handle between uses.
Reach-in cooler shelves with rust that has pitted the surface.
Sep 7, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate10 Basic
Show 17 findings ▾
Displayed food not properly protected from contamination. Ice cream containers scoops to short to prevent contamination with customers scooping their ice cream. Operator has chosen to scrape sides and keep at level. Two containers needed to scraped. advised operator to do hourly.
Employee coughed, sneezed, used a handkerchief or disposable tissue then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Food worker blew nose and then proceeded to wipe ice machine without washing hands. Educated operator
Clam/mussel/oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Fork placed at sushi bar hand sink.
No paper towels or mechanical hand drying device provided at kitchen handwash sinks.
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.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Boiled eggs from 24 hours ago prepared in walk in cooler not datemarked.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food, container used to dispense rice in rice cooker at cookline.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance, by kitchen fryers.
Cookline wall soiled with accumulated grease, food debris, and/or dust.
Cutting board at cookline make tables has cut marks and is no longer cleanable.
Food stored on floor. Buckets of seafood on walk in freezer floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Ventilation hood is soiled with laden with grease.
Raw fruits/vegetables not washed prior to preparation. Bin of broccoli unwashed placed at cookline,
Reach-in cooler shelves with rust that has pitted the surface.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jul 12, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - dish sink
Clam/mussel/oyster tags not marked with last date served.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards stained with food debris.
Gap in ceiling, where tubes enter at bag in box soda rack in storage area.
Ice buildup in reach-in freezer. - ice cream freezer near sushi station
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters
Objectionable odors in bathroom or other areas of the establishment. - near employee restroom
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jul 10, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 22 recorded, 6 high priority.
6 High priority6 Intermediate10 Basic
Show 22 findings ▾
Dented cans present. See stop sale.
Displayed food not properly protected from contamination. - ice cream scoop handle not long enough to prevent customers' hands from contact ice cream on the side of containers. Advised options: obtain a scoop with a longer handle, frequently scrape sides of ice cream containers to prevent potential hand contact, or only allow employees to scoop ice cream - fried noodles displayed in open pan, not under sneeze guard. Corrective action: plan placed under sneezeguard
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - dish washer washing pans, placing to air dry without sanitizing; corrective action: pans will be run through dish machine for sanitizing
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Buffet station -cut lettuce (55F - Cold Holding); deviled eggs (54F - Cold Holding); less than 2 hours; tapioca pudding (58F - Cold Holding): less than 2 hours. - octopus salad, 44F; deviled eggs 54F; tapioca pudding 58F; on buffet less than 2 hours; operator placed ice and metal containers.
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, 1.5 hours. Corrective action taken: time added to chart
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. - dish sink
Clam/mussel/oyster tags not marked with last date served.
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.
Food-contact surface soiled with food debris, mold-like substance or slime. -cutting boards stained with food debris.
Handwash sink used for purposes other than handwashing. Food rinsed in food preparation hand sink. Educated operator.
No paper towels or mechanical hand drying device provided at handwash sink. - handsink near walk in freezer
Nonfood-grade utensil provided for food contact. - drill with stirring stick
Bowl or other container with no handle used to dispense food. - cooked rice at cookline
Dead roaches on premises. - 1 on the floor behind ice machine in hibachi server area
Gap in ceiling, where tubes enter at bag in box soda rack in storage area.
Ice buildup in reach-in freezer. - ice cream freezer near sushi station
In-use knife/knives stored in cracks between pieces of equipment.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - hood filters
Objectionable odors in bathroom or other areas of the establishment. - near employee restroom
Raw fruits/vegetables not washed prior to preparation. - mushrooms in bin staged for use at cookline have not been washed
Time/temperature control for safety food thawed in an improper manner. Crawfish 78F and clams 78F thawed out on cart by cookline, 1.5 hours. Placed in walk in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
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.