SAKURA JAPANESE BUFFET
870 SW FEDERAL HWY, Stuart FL 34994 · 772-678-6643
Last inspected Aug 14, 2026 · 11 visits since November 2023
NOV 24
MAR 25
JAN 26
MAR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At sushi bar, handwashing sink has no hot water.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025003178 | Nov 5, 2024 | Feb 13, 2025 | $400 |
| 2--2024018888 | Mar 12, 2024 | Apr 11, 2024 | $200 |
Inspection history
11 visits, newest first
Aug 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 13, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 4 high priority.
4 High priority0 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs over washed onions at walk in cooler Operator stored properly
Stop Sale issued on time/ control for safety food due to temperature abuse. 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. Observed sushi bar time stamp 11:00-3:00 at 3:15 See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in flip top cooler in kitchen cook line #1 raw chicken (54F - Cold Holding); cooekd peas and carrots (50F - Cold Holding); raw beef (60F - Cold Holding); miso sauce (55F - Cold Holding) Per operator food left out of temperature for approximately 3 hours Operator moved foods into walk in cooler to quick chill
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. 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. Observed sushi rolls at bar on time stamp 11:00-3:00 at 3:15 See stop sale
Food stored on floor.
Mar 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw chicken stored over sauces- operator removed and stored properly.
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 for sushi rice - operator time marked for remaining 3.5 hours.
No paper towels or mechanical hand drying device provided at handwash sink- by prep area in kitchen - operator provided.
Time/temperature control for safety food thawed in an improper manner. At prep area- pork ribs defrosting in standing water- operator placed under running water.
Jan 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
Show 4 findings ▾
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 over raw pork in walk in freezer food not commercially packaged Operator removed
Sushi bar identified in the written procedure as a food held using time as a public health control has no time marking, per operator food placed on counter at 2 pm out of temperature for approximately 30 minutes Operator placed proper time stamp
In-use knife/knives stored in cracks between pieces of equipment.
Stored food not covered.
Apr 1, 2025□ 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 ▾
Time/temperature control for safety food thawed in an improper manner. At three compartment sink- raw pork ribs defrosting I'm standing waters- operator removed.
Mar 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left through back door and upon return started handling food and clean utensils without washing their hands - educated operator - employee washed hands properly
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler - raw chicken stored over sauces- operator removed and stored properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At three compartment sink- Raw pork ribs 52F- cold holding- food not prepared or portioned today- food sitting in standing water- food out temperature for 1.5 hours- operator moved to stove to be cooked.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler- cooked noodles 65-69F at 2:10 to 65-69F at 2:40 ( cooling since 12:00)- food covered and stored Iarge quantity- at current rate of cooling food will not reach to 41F within remaining time- operator placed in walk in freezer to quick chill.
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.
Time/temperature control for safety food thawed in an improper manner. At three compartment sink- raw pork ribs defrosting I'm standing waters- operator removed.
Nov 6, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 12 high priority.
12 High priority5 Intermediate1 Basic
Show 18 findings ▾
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. At kitchen, Employee went from handling dirty dishes to going into the walk in cooler grab bust-pan of raw chicken without washing hands. Advised operator of proper handwashing.
Non-food grade paper/paper towel used as liner for food container. At sushi bar, wiping cloth used in sushi rice. Operator removed.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, Raw shrimp stored over broccoli. Advised operator of proper storage. Raw chicken stored over sauces. Operator stored correctly.
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. Raw chicken stored over raw beef. Advised operator of proper storage.
Stop Sale issued due to food not being in a wholesome, sound condition. At walk in cooler, raw oyster shells being reused for stuffed krab meat to serve to customers.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. at buffet station multiple items. Over 4 hour time mark See stop sale
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. at buffet station multiple items. Over 4 hour time mark See stop sale
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. Observed multiple items at salad station with no time mark. Per operator, items stored for approximately 1 hour. Advised operator time mark items.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At cook line, raw beef (57F -Cooling)@3:38 since 11:30; raw chicken (45F - Cooling)@3:38 since 11:30. At the current rate, product did not reach 41F within 4hours. See stop sale.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At cook line, raw beef (57F -Cooling)@3:38 since 11:30; raw chicken (45F - Cooling)@3:38 since 11:30. At the current rate, product did not reach 41F within 4hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At sushi bar, shrimp tempura (72F - Hot Holding). Operator discarded product.
Toxic substance/chemical improperly stored. At sushi bar, bottle of winded on counter with fish. Operator removed,
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler, marinated raw chicken wings (55F - Cooling)@3:07 since 2:30, 54F @3:51; at the current rate, product will not reach 41F within 4 hours. Operator place wings into freezer for quick chill.
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. Provided form to operator.
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.
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At sushi bar, handwashing sink has no hot water.
Time/temperature control for safety food thawed in an improper manner. At sushi bar, fish thawing at room temperature
Apr 2, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw salmon over avocados at reach in cooler sushi bar, raw chicken over cooked chicken reach in cooler kitchen.
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 over raw beef at walk in freezer. Both products not in commercial packaging.
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. Employee health reporting agreement sent to operator.
Exterior door has a gap at the threshold that opens to the outside. At back door in kitchen.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hanging on pipe saturated in food splatter and oil at cook line.
Mar 12, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 5 high priority.
5 High priority3 Intermediate1 Basic
Show 9 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Smoked salmon over mango purée reach in freezer sushi area, raw shrimp over French fries reach in freezer kitchen. Operator stored properly.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw salmon over sliced cucumber reach in cooler at sushi area. Operator stored properly.
Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed sushi rolls in walk in cooler dated 3/10. Per operator sushi rolls on time control.
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed sushi rolls in walk in cooler dated 3/10. Per operator sushi rolls on time control.
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. Cold buffet: Cut melons, seaweed salad, crab salad shrimp salad, kimchi, cuttlefish salad, Hot buffet: tempura chicken, fried shrimp, squid, fried fish, stuffed oysters, ginger chicken, cooked mushrooms. Per operator, all items out of temperature for 1 hour. Advised operator to place time stamp for all buffet items as specified in time control sheet.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. hibachi station: cooked noodles (52F - Cooling) at 12:10 since 11:00 - 53F at 12:30 At current rate of cooling product will not reach 41F within 6 hours. Operator moved to walk in cooler.
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/
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Exterior door has a gap at the threshold that opens to the outside. Observed Large gap on back door in kitchen.
Nov 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over broccoli under make table. Raw chicken over prepped onions in walk-in.
Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At server station
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Zip pod case on prep table
Food stored on floor. In walk-in cooler and walk-in freezer
Ice scoop handle in contact with ice. At server station
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In corn starch, sugar, flour bins
Reach-in cooler interior/shelves have accumulation of soil residues. Under make table
Time/temperature control for safety food thawed in an improper manner. Shrimp in standing water
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.