SAKURA JAPANESE RESTAURANT
1750 UNIVERSITY DR #115, Coral Springs FL 33071 · 954.344.3500
Last inspected Jul 16, 2026 · 8 visits since February 2024
JUL 24
MAR 25
NOV 25
FEB 26
JUL 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure, employee prepping raw shrimp, that will be frozen then cooked.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Jul 16, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate5 Basic
What the inspector wrote — 8 findingsThe state's own report →
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. Observed chlorine sanitizer at dishwashing machine exceeds 200 ppm. Advise manager to used 3 compartment sink for sanitization unit machine fixed.
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee touch cream cheese and peel avocado with bare hands. After brief education, employee wash hands and wear gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cream cheese cold held at sushi station at 45F. Per operator, item transfer to unit 2 hours prior to the inspection. Operator transfer to reach in freezer for quick chill.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed accumulation of black mold like substances buildup inside ice machine.
Show the remaining 4 findings ▾
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee milk store on top shelf in walk in cooler not segregated or identified from restaurant food.
Food stored on floor. Observed containers with cooking oil stored on dry storage floor.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop with handle stored inside container with drinking ice. Operator removed
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed bananas stored over dressings in reach in cooler. Operator relocate bananas to bottom shelf.
Feb 25, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate6 Basic
Show 12 findings ▾
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. Operator made contact with company to fixed machine. Service man arrived during the inspection. Machine final reading at 100 ppm.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored over cheese in reach in freezer. Operator removed cheese to top shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed bean sprouts cold held at 45F in made shift table. Per operator, item transfer from walk in cooler to cookline 1 hour before the inspection. Operator placed more ice inside table for quick chill.
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 at 12:50 p.m., no time mark on sushi rice held using time as a public health control. Per operator, rice prepared at 11:30 a.m. Operator correctly time marked rice.
Handwash sink used for purposes other than handwashing. Observed employee wash cutting board in hand wash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed no date marked on cooked brown rice stored in walk in cooler. Per operator, rice cooked 3 days ago.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open class with drinking water stored on food preparation table next to food items. Operator removed water.
Employee eating in a food preparation or other restricted area. Observed employee eating her lunch at cookline. Advise operator to eat in approved area such as dining room.
Food stored on floor. -Observed bag with carrots stored on walk in cooler floor.
Food-contact surface not cleaned and sanitized between contact with different raw animal products. Observed sandwich station cutting board not sanitized after used to stored raw chicken. Employee then proceeded to engage in food preparation onto before clean and sanitized. After brief education, employee clean and sanitized.
Single-service articles improperly stored. -Observed cases with chopsticks stored on dry storage floor. Operator removed and stored on shelf.
Time/temperature control for safety food thawed in an improper manner. Observed chicken thawing at room temperature. Operator transfer to cooler.
Nov 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen flip top; raw shrimp (50F - Cold Holding). As per operator food in unit less than 4hrs, not portioned or prepared today. Observed raw shrimp stockpiled above fill line. Operator reduced portion size of raw shrimp, moving excess to walk in cooler for quick chill.
Bowl or other container with no handle used to dispense food. In container of cooked brown rice, small bowl in rice. Operator removed
Cutting board has cut marks and is no longer cleanable. Cutting boards grooved in kitchen
Mar 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority0 Intermediate4 Basic
Show 7 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed operator prepare sushi with washed hands but no gloves. No established AOP at establishment
Operating with an expired Division of Hotels and Restaurants license. As of 21 MAR 25
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. No time mark for Bean sprouts on time at cook line. Operator labeled 113:0 to 15:30
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Dust on ceiling vent above dish machine area
Employee with no hair restraint while engaging in food preparation. Employee cooking stir fry, no hair net
In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. Dipperwell not at strong enough velocity, producing water drops instead of steady stream. Operator increased water pressure
Working containers of food removed from original container not identified by common name. In walk in cooler miso soup not labeled in working container. Operator labeled
Jul 23, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle filled with blue chemical.
Ceiling/ceiling tile shows damage or is in disrepair. Left side of walk in unit, ceiling damaged.
In-use knife/knives stored in cracks between pieces of equipment. Observed meat cleaver stored in crack between table and wall in front of the stove area. Operator removed
Walk-in cooler/freezer shelves with rust that has pitted the surface. WIC shelves pitted with rust
May 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Nonfood-grade containers used for food storage - direct contact with food, to go bags used for food storage, holding tomatoes in freezer, peeled vegetables in walk in cooler.
Food-contact surface soiled with mold-like substance, rice bowl, rice paddle.
Equipment in poor repair, shelves in dishwasher area, soiled.
Food stored in undrained ice, raw tuna, raw beef, raw salmon in igloo cooler.
In-use knives stored in cracks between pieces of equipment, stored in raw wood, back of the house.
No conspicuously located ambient air temperature thermometer in holding unit, in cooling units.
Unsealed concrete floor in food preparation, sushi line.
Walk-in cooler shelves with rust that has pitted the surface.
Apr 30, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 7 high priority.
7 High priority5 Intermediate13 Basic
Show 25 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee cutting 0ranges with out wearing gloves for garnish.
Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure, employee prepping raw shrimp, that will be frozen then cooked.
Employee washed hands with no soap, dishwasher.
Nonfood-grade containers used for food storage - direct contact with food, to go bags used for food storage, holding tomatoes in freezer, peeled vegetables in walk in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food, raw beef over cooked shrimp in reach in cooler, back of the house.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit, roe (44F), Cream cheese (53 F) in reach in cooler sushi station, all 41° or below by closing sushi cooler doors. Cabbage 78° (78 F); bean sprouts (67 F), homemade teriyaki sauce ( 77F) all held at room temperature. Less than 4 hours. Employee iced down.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles, chlorine on sushi line 200+ ppm. Operator corrected to 100 ppm.
Food-contact surface soiled with mold-like substance, rice bowl, rice paddle.
Handwash sink used for purposes other than handwashing, to wash oranges.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food, for sushi rice, teriyaki sauce, alfalfa sprouts and cut cabbage.
Spray bottle containing toxic substance not labeled, cleaner in dish area.
Toxic substance/chemical on premise that is not required for the operation of establishment, Off stored on back shelves.
Bowl or other container with no handle used to dispense food, in corn starch, flour.
Cloth used as a food-contact surface, cloth napkin used to dry cut scallions.
Equipment in poor repair, shelves in dishwasher area, soiled.
Food stored in undrained ice, raw tuna, raw beef, raw salmon in igloo cooler.
In-use knives stored in cracks between pieces of equipment, stored in raw wood, back of the house.
In-use utensil stored in standing water less than 135 degrees Fahrenheit, rice paddle, water 80°.
No conspicuously located ambient air temperature thermometer in holding unit, in cooling units.
Old labels stuck to food containers after cleaning, several left on food storage containers.
Opened employee beverage container in a cold holding unit with food to be served to customers, Dunkin' Donuts drink in reach in cooler, other beverages on cook line.
Unsealed concrete floor in food preparation, sushi line.
Walk-in cooler shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses, sushi line.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine, sanitizer bucket -50 ppm. Corrected to 100 ppm.
Feb 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Container of medicine improperly stored. Equate allergy tablets located on dry goods rack
Spray bottle containing toxic substance not labeled. Bottle containing clear liquid identified as degreaserlocated,on rack across from 3 Compartment sink.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Owner called Ecolab Technician. Technician i confirmed he is on his way
Food stored on floor. Observed boxes of food stored on floor in Walk In Freezer
Wet wiping cloth not stored in sanitizing solution between uses.
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.