SAKURA THE VILLAGES 2 INC
1104 BICHARA BLVD, The Villages FL 32159 · 352.205.8864
Last inspected Apr 30, 2026 · 8 visits since November 2023
JUN 24
DEC 24
APR 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and D. Consistency is the problem here, not any single visit.
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 plated wontons with bare hands.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2017014846 | Feb 8, 2017 | Apr 20, 2017 | $400 |
Inspection history
8 visits, newest first
Apr 30, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority3 Intermediate6 Basic
What the inspector wrote — 14 findingsThe state's own report →
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Rice 60f. Cooling from previous day.
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. -Cook handled soiled plate and went back to cooking without changing gloves.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee smashed down trash and then began cooking.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Rice 60f, Cooling from previous day.
Show the remaining 10 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Salad 52f. Less than 4 hours. Advised to rapid chill. -Rice 60f. Cooling from previous day.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Too deep, covered.
Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards near ice machine.
Handwash sink used for purposes other than handwashing. -Used as dump sink by fryers.
Accumulation of debris on exterior of warewashing machine.
Employee eating while preparing food.
Food stored on floor. -Bag of onions.
Hole in or other damage to wall. -Behind dish machine.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of black plastic containers. -Interior of fryer cabinets.
Oct 1, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate8 Basic
Show 12 findings ▾
Raw animal food stored over or with unwashed produce. -Raw fish over avocados in walk in cooler.
Raw animal foods not properly separated from each other during preparation based upon minimum required cooking temperature. -Raw chicken behind raw shrimp in prep cooler.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee handled raw chicken and then plate without washing hands or changing gloves.
Toxic substance/chemical improperly stored. -Hand soap over hot sauce.
Bowl or other container with no handle used to dispense food. -Ground pepper scoop.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee drink over lemons in wait station cooler.
Floor area(s) covered with standing water. -In warewash. Employees dried with mop.
Hole in or other damage to wall. -By dish machine.
Ice scoop handle in contact with ice.
No handwashing sign provided at a hand sink used by food employees. -At side wait station.
Single-service articles improperly stored. -Napkins in side wait station.
Standing water in floor drain/floor drain draining very slowly. -Under hot water heater.
Apr 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate7 Basic
Show 12 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. -Employee grabbing dirty dishes and then grabbing clean dishes.
Operating with an expired Division of Hotels and Restaurants license.
Raw animal food stored over/not properly separated from ready-to-eat food. -Raw pork over sauce.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Krab meat 67f. Less than 4 hours. Advised to rapid chill. Operator placed in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. -Prep cooler cutting board.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling tile missing. -Above dish machine.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Floor tiles missing and/or in disrepair.
Food-contact surface not smooth and easily cleanable. -Rice cooker with duct tape around lid.
Hole in or other damage to wall. -By dish machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Shelf under prep table by microwave. -Oven exterior. -Interior of fryer cabinets.
Dec 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate9 Basic
Show 11 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee handled raw beef and shrimp and then grabbed clean plate.
Food-contact surface soiled with food debris, mold-like substance or slime. -Prep cooler cutting board.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris on exterior of warewashing machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Wallet on cutting board.
Equipment or utensils not designed or constructed in a durable manner. -Prep cooler gaskets torn.
Ice scoop handle in contact with ice.
In-use wet wiping cloth/towel used under cutting board.
Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. -Over rear prep.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Under flat grill. -Interior of fryer cabinets.
Single-service articles improperly stored. -Case of napkins on floor at wait station.
Jun 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 25, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 4 high priority.
4 High priority1 Intermediate9 Basic
Show 14 findings ▾
Dented/rusted cans present. See stop sale. -Dented #10 can of ketchup.
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. -0 ppm.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed employee cutting raw beef, washed gloves instead of changing gloves and washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Rice 60f. Less than 4 hours. Operator placed in cooler.
Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards above rice bulk containers. -Vegetable slicers.
Buildup of food debris/soil residue on equipment door handles. -Paper towel dispenser by fryer.
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. -Cigarettes and vape on sauce bucket.
Equipment or utensils not designed or constructed in a durable manner. -Reach in cooler gasket torn across from flat grill.
Fly sticky tape hanging over food/food preparation area/food-contact equipment.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of stove top. -Behind fryers. -Exterior of bulk rice containers.
Wall soiled with accumulated grease, food debris, and/or dust. -Behind cook line.
Jan 11, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
Dented/rusted cans present. See stop sale. -1 can of ketchup. -1 can of soy sauce.
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. -Observed employee take out trash and then return to wrapping lettuce without washing hands.
Food stored in ice used for drinks.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over cooked chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Rice 60f. Less than 4 hours. Manager placed in walk in cooler to rapid chill.
Handwash sink not accessible for employee use at all times. -At kitchen entrance.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Equipment or utensils not designed or constructed in a durable manner. -Reach in prep cooler gasket torn.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters. -Stove top.
Wet wiping cloth not stored in sanitizing solution between uses.
Nov 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate8 Basic
Show 14 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 plated wontons with bare hands.
Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee took drink and then continued cooking.
Non-food grade paper/paper towel used as liner for food container. Salmon sitting on rag.
Raw animal food stored in same container as ready-to-eat food. Raw fish stored with cabbage.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over onions in prep cooler.
Handwash sink not accessible for employee use at all times. -By fryers.
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. -Sauce scoop in buckets in walk in cooler.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Ice scoop handle in contact with ice.
In-use wet wiping cloth/towel used under cutting board.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Hood filters. -Walk in cooler fan covers.
Time/temperature control for safety food thawed in an improper manner. Ribs in standing water.
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.