SAKURA SUSHI HIBACHI
926 CURLEW RD, Dunedin FL 34698 · 7276008011
Last inspected May 6, 2026 · 7 visits since October 2023
APR 24
OCT 24
FEB 25
FEB 26
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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. Operator was able to determine the time that the rice was placed on time as a public health control and time stamped accordingly
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
May 6, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate9 Basic
What the inspector wrote — 11 findingsThe state's own report →
Food stored in ice used for drinks. See stop sale. Cup of cut lemons stored in drink ice well behind front counter, instructed staff to burn and replace ice
Stop Sale issued due to food not being in a wholesome, sound condition. Cup of cut lemons stored in drink ice well behind front counter, instructed staff to burn and replace ice
Buildup of food debris/soil residue on equipment door handles. Deli cooler handles soiled
In-use tongs stored on equipment door handle between uses. Oven door handles
Show the remaining 7 findings ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in standing 84F water
Interior of oven/microwave has accumulation of black substance/grease/food debris. Toaster oven soiled at sushi bar
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cooler gaskets soiled
Plumbing system in disrepair. Broken cold water handle on hand sink next to dish machine
Ripped/worn tin foil used as shelf cover. Shelf next to fryers on cook
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket on floor next to dish machine
Stored food not covered. Tempura chicken in walk in cooler, staff covered
Feb 12, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards in kitchen at time of inspection. Operator is in process of replacing all cutting boards in kitchen at time of inspection.
Buildup of food debris/soil residue on equipment door handles. Observed old food debris on reach in cooler door handles at time of inspection
Food stored on floor. Observed food stored on walk in cooler floor at time of inspection. Operator relocated food during inspectionnn
Mar 4, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate0 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris. Stained cutting boards on flip top cooler.
Handwash sink not accessible for employee use at all times. Handwash sink blocked by trash can. Trash can was relocated. Food container stored in handwash sink. Container was relocated
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Both chemical test strips for chlorine have expired in 2021 and 2022.
Feb 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority5 Intermediate5 Basic
Show 14 findings ▾
Container of medicine improperly stored. Employee medicine on shelf above prep table. Medicine was relocated.
Dented/rusted cans present. See stop sale. Dented pineapple can.
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 was ran 3 times. First run 0ppm, second 5ppm, third 0ppm. Dishmachine has not been used today. Discontinue use of Dishmachine until it is working properly. 3 compartment sink was set up and is at 50ppm chlorine
Employee rubbed hands together for less than 10-15 seconds while washing hands. Employee washed hands for 5 seconds. Discussed with employee who then washed his hands properly.
Food-contact surface soiled with food debris. Stained cutting boards on flip top cooler.
Handwash sink not accessible for employee use at all times. Handwash sink blocked by trash can. Trash can was relocated. Food container stored in handwash sink. Container was relocated
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Both chemical test strips for chlorine have expired in 2021 and 2022.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No employee training for Xiao, who has worked at establishment for over 60 days.
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. For one employee, Xiao. Provided operator with printed copy of employee health reporting agreement.
Employee eating in a food preparation or other restricted area. Open beverage on prep table. Operator relocated.
Food stored on floor. Containers of food stored on the floor in the walk in cooler.
Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Shrimp thawed under running water is at 56F. Operator relocated to to walk in cooler. Discussed proper thawing procedures.
Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on prep table. Wiping cloth was relocated to bucket.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0ppm, operator corrected to 50ppm.
Oct 25, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 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. 0ppm corrected to 50ppm
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. Operator was able to determine the time that the rice were placed on time as a public health control and stamped them accordingly
Handwash sink used for purposes other than handwashing. Utensils stored in hand wash sink in sushi bar area.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Shrimp cooked, pasta cooked
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open employee beverage on prep table. Operator moved open beverage.
Food stored on floor. Walk in cooler - soy sauce bucket
Stored food not covered. Fish, prepped produce
Wet wiping cloth not stored in sanitizing solution between uses. Discussed the need to store wiping cloths in sanitizer solution between uses.
Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container not labeled with common name. Operator labeled squeeze bottles during inspection
Apr 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Nonfood-grade containers used for food storage - direct contact with food. Fried chicken placed in a reused card board box.
Handwash sink used for purposes other than handwashing. Sponge/ scrubber stored in hand wash sink behind sushi bar to the right. Green vegetable stored in container in hand wash sink behind sushi bar to the left. Items were removed from hand wash sink.
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.
Designated employee eating/drinking/smoking area located in a food preparation or other restricted area causing possible cross contamination. A table was setup at the end of the cook line with plates of employee food. There is a separate area in the rear of the establishment with a table and chairs for employee use.
Stored food not covered. Walk in cooler-prepped onions, broccoli,. Operator covered food during inspection
Working containers of food removed from original container not identified by common name. Squeeze bottles on cook line containing food removed from its original container not labeled with common name
Oct 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Non-food grade paper/paper towel used as liner for food container. Cook line under vegetables. Operator removed paper towels
Nonfood-grade containers used for food storage - direct contact with food. Food stored in freezer in grocery bags.
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. Operator was able to determine the time that the rice was placed on time as a public health control and time stamped accordingly
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink in rear of the kitchen no paper towels. Operator stocked paper towels during inspection.
Cleaned and sanitized equipment or utensils not properly stored. Cutting board stored behind the faucet of 3 compartment sink. Operator removed cutting board.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone and keys stored on upper shelf of cook line. Operator removed keys and phone.
Food stored on floor. Food stored on freezer floor, operator moved food to be a minimum of 6inches off the floor Food stored on floor on walk in cooler. White bucket of prepped onions, container of fish stored on the floor. Operator moved food a minimum of 6" off the floor
Working containers of food removed from original container not identified by common name. Squeeze bottles and food containers holding foods removed from its original container no labeled
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.