SARKU JAPAN
7974 W MCNAB RD, North Lauderdale FL 33068 · 954.612.5752
Last inspected Jul 10, 2026 · 7 visits since October 2023
AUG 24
MAR 25
JUL 25
DEC 25
JUL 26
— STEADY
5 inspections within 12 points of each other. Whatever this kitchen does, it does consistently.
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. Emailed bulletin to operator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate1 Basic
What the inspector wrote — 4 findings
Raw animal food stored over or with unwashed produce. In walk in cooler, raw shell eggs stored over unwashed carrots and avocados. Operator removed eggs to the lower shelf during the inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. 1. In grill flat top draw at cook line, Raw beef stored over cabbage 2. Raw salmon stored over imitation krab meat. Educated operator on proper storage / separation. Operator reorganized during the inspection storing raw meats to the lower shelf during the inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in left two drawers at cook line, fried egg roll (47F - Cold Holding); Holding); cooked chicken dumpling (47F - Cold Holding), spring roll (47F - Cold Holding) Per operator items were out of temperature for less than 2 hours. Advised operator to place items in freezer for quick chill. Recheck was done and items are now reading, fried egg roll (43F - Cold Holding); Holding); cooked chicken dumpling (41F - Cold Holding), spring roll (42F - Cold Holding )
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Dry storage rack shelves to the back of kitchen soiled with grease.
Dec 19, 2025Inspection 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 ▾
Warewashing sanitizing solution exceeding the maximum concentration allowed. Observed three compartment sink chlorine sanitizer solution too strong reading over 200 ppm chlorine. Operator remade solution to 100 ppm chlorine.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice scoop soiled with food debris, mold-like substance or slime. Operator cleaned during the inspection.
Handwash sink used for purposes other than handwashing. Observed operator dumped dirty water in hand wash sink at front counter leaving food debris in sink.Advised operator that the hand wash sink should be used for handwashing washing only. Operator cleaned and sanitized hand washing sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone next to cutting board at sushi prep station. Operator removed and stored away from food.
Jul 16, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. 1) In sushi cooler, container with raw salmon and raw sushi rolls stored over ready to eat sauces. 2) In low boy drawers at cook line, containers of raw shrimp and beef stored over containers of cooked noodles and cut vegetables. Manager rearranged for proper separation.
Next to triple sink, Spray bottles containing unknown toxic substances not labeled. Manager labeled as bleach and degreaser.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Mold like build up on inside of door and walls of ice bin. Operator cleaned.
Employee personal items hanging on the side of rack amongst single serve food service items in prep area.Operator removed and stored properly.
In-use knife stored in cracks between pieces of equipment. Knife between drink holder and wall at entrance to back kitchen.
Wiping cloth chlorine sanitizing solution at cook line not at proper minimum strength - 0ppm chlorine. Operator remade solution to-100 ppm
Mar 12, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate5 Basic
Show 8 findings ▾
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 sushi rice held at front counter not time marked. Per operator, four hour hold time started at 11:30. PIC time marked rice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed golden jb (121F - Hot Holding) next to cook line. Inspector suggested holding item on 4 hour time control.
Handwash sink used for purposes other than handwashing. Observed: - hand wash sink used to hold dirty pan at front counter. - sanitizer bucket prepared in hand wash sink at front counter.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee beverage stored on sushi preparation table at front counter. PIC removed and stored appropriately.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use utensil held in standing water at 85F next to cook line. PIC educated about correct holding temperature.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed vegetables stored above ready to eat drink in walk-in cooler. PIC educated about proper storage.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout establishment.
Wet wiping cloths stored in detergent and sanitizer mixed together. Observed at front counter. PIC discarded and made sanitizer solution (50ppm).
Aug 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Chlorine 10 Ppm. Operator added more chlorine rechecked 100 Ppm
Raw animal food stored over or with unwashed produce. Observed raw shell eggs over avocados in walk-in cooler. Operator placed eggs on lower shelf
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form was emailed operator did not print form
Spray bottle containing toxic sanitizer substance not labeled. Located next to three compartment sink.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open water bottles on prep table in rear kitchen
Food stored on floor. Plastic container of frying oil stored on the floor in back kitchen
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle in contact with rice. Employee removed
Wet mop not stored in a manner to allow the mop to dry Wet mop wet nesting in mop bucket.
Working containers of food removed from original container not identified by common name. Working containers of salt removed from original container not identified by common name.
Feb 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Nonfood-grade bags used in direct contact with food. Observed pork ribs in direct contact with a thank you t shirt bags in walk-in freezer. Operator removed from bags and placed in food grade bags.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator plan.
Spray bottle containing toxic pine sol substance not labeled.
Food stored on floor. Observed plastic bucket of teriyaki sauce stored on walk-in floor.
Open dumpster lid.
Oct 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Observed chlorine less than 50 Ppm. Operator added more chlorine rechecked 100 Ppm
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed wiping cloth sanitizer chlorine over 200 Ppm stored at the front counter. Operator diluted rechecked 100 Ppm
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. Emailed bulletin to operator
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed operator plan.
Food stored on floor. Plastic buckets stored on walk in cooler floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in sugar container handle of scoop in contact with sugar. Operator removed
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.