SARKU JAPAN
9417 W ATLANTIC BLVD, Coral Springs FL 33071 · 954.345.6518
Last inspected Mar 17, 2026 · 8 visits since December 2023
JUL 24
MAR 25
AUG 25
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
★ 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 |
|---|---|---|---|
| 2--2023024013 | Apr 20, 2023 | May 18, 2023 | $400 |
Inspection history
8 visits, newest first
Mar 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate5 Basic
What the inspector wrote — 10 findingsThe state's own report →
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash food containers without sanitized. After brief education, employee transfer containers to dishwashing area.
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 10:24 a.m., no time mark on sushi rice held using time as a public health control. Per operator, rice prepared at 10:00 a.m. Operator correctly time marked.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substances buildup on cutting boards.
Handwash sink used for purposes other than handwashing. Observed employee wash food containers in hand wash sink.
Show the remaining 6 findings ▾
Spray bottle containing toxic substance not labeled. Observed several unlabeled spray bottles with degreaser at dishwashing area.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open container with drinks stored on food preparation table.
Food stored on floor. -Observed various food items stored on kitchen floor. -Observed cases with cabbages stored on walk in cooler floor.
Single-service articles improperly stored. -Observed case with napkins stored on floor at front line. Operator removed to shelf.
Stored food not covered. -Observed an uncovered container with cooking oil stored in kitchen area.
Wiping cloth sanitizing solution stored on the floor at front line. Operator relocate.
Dec 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate3 Basic
Show 6 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 200ppm).
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. Sushi rice behind front counter time mark listed as 1030AM. 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. Sushi rice behind front counter time mark listed as 1030AM. See Stop sale.
Floor soiled/has accumulation of debris. Floors soiled with food debris in kitchen
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle buried in rice inside bulk container.
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water in food prep sink.
Aug 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Handwash sink used for purposes other than handwashing. Observed food debris in handwash sink behind front counter. Operator removed and cleaned 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. 3 IFSEA certificates expired 8-2-25
Wet wiping cloth not stored in sanitizing solution between uses. Rag on counter at sushi bar
Mar 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate2 Basic
Show 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in kitchen. Operator refilled
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed to provider upon request
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple drinks on prep table by sushi bar and hot holding station behind front counter
Opened employee beverage container in a cold holding unit with food to be served to customers. Water bottle belonging to employee in 2 door True cooler. Operator discarded
Jul 16, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 15, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar; spicy tuna (50F - Cold Holding); raw salmon (50F - Cold Holding); cream cheese (49F - Cold Holding). Food in unit over 4hrs. Per operator foods not portioned or prepared today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi bar; spicy tuna (50F - Cold Holding); raw salmon (50F - Cold Holding); cream cheese (49F - Cold Holding). Food in unit over 4hrs. Per operator foods not portioned or prepared today. 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. Sushi rice made less than 4 hrs ago, operator placed correct time stamp
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided form
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket behind front line left in direct contact with floor. Operator corrected.
Working containers of food removed from original container not identified by common name. Squeeze bottles of oil not properly labeled
Feb 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Employee dried hands on clothes/apron/soiled towel after washing.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
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/ Manager arrived during inspection.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Manager replaced solution.
Dec 14, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority2 Intermediate6 Basic
Show 11 findings ▾
Raw animal food stored in same container as ready-to-eat food. In sushi reach in cooler, package of raw ready to eat tuna stored in same container as ready to eat imitation crab. Manager moved to separate container.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In True reach in freezer, open case of portioned chopped steak above open container of cooked tempura shrimp.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding unit on back counter, spring rolls (127-133F - Hot Holding); fried dumplings (125F - Hot Holding). Per manager both items in unit approximately 30-45 minutes. Both items removed to be reheated.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Bulletin provided to be posted.
No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand sink. Manager replaced.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee with no hair restraint while engaging in food preparation.
Food stored on floor. Bucket of soy sauce on floor in prep area.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in sushi case.
Opened employee beverage container in a cold holding unit with food to be served to customers. Employee unopened canned beverage in lower sushi cooler. Employee removed beverage.
Working containers of food removed from original container not identified by common name. Squeeze bottle of oil at cook line not 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.