SAKURA SUSHI & GRILL LYNN HAVEN
2411 S HWY 77, Lynn Haven FL 32444 · 850.277.0868
Last inspected Apr 1, 2026 · 6 visits since August 2023
5 inspections within 24 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo ice bath: tofu 61F, per manager approximately 3 hrs. Voluntarily discarded at time of inspection.
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Soft shell crab.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of dish machine asked.
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over basil in walk-in cooler. Operator moved shrimp to bottom during inspection.
Handwash sink used for purposes other than handwashing. Hand wash sink at sushi bar used as dump sink as evidenced by ice in sink.
Buildup of food debris/soil residue on equipment door handles. Back side of walk-in cooler door handle soiled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Food debris on side of chest freezer.
Outer openings of establishment cannot be properly sealed when not in operation. Observed gaps around exterior door to kitchen.
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Expo ice bath: tofu 61F, per manager approximately 3 hrs. Voluntarily discarded at time of inspection.
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 not marked. Per manager made at 3:30, marked for time at time of inspection.
Food thermometer(s) not calibrated according to manufacturer's specifications. Dial thermometers in establishment show 22F in ice water.
Buildup of food debris/soil residue on equipment door handles. Inside of walk-in cooler door handles and cook line cooler handles soiled.
Cardboard used to line nonfood-contact shelves. On top of cook line freezer.
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Duct tape on walk-in cooler shelves.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled walk-in cooler shelves.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Tested at 0 ppm. Operator added chlorine. Retested at 100ppm chlorine.
Nothing was found. The inspector recorded no violations at all.
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
Show 2 findings ▾
Equipment and utensils not properly air-dried - wet nesting. Observed container stacked without properly drying wet nesting.
No handwashing sign provided at a hand sink used by food employees. Observed no hand wash sign at hand sink on cook line by stand up freezer.
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.