SARKU JAPAN
10300 SOUTHSIDE BLVD #3130, Jacksonville FL 32256 · 904-363-1393
Last inspected Jan 20, 2026 · 9 visits since September 2023
JUN 24
OCT 24
FEB 25
JUL 25
JAN 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Presence of insects, rodents, or other pests. Observed one live crawling insect on floor under bulk dry rice in kitchen. Person in charge killed and discarded.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jan 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate5 Basic
What the inspector wrote — 7 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cut lettuce proportioned in back double door reach in cooler at 44F. Per person in charge has had door open, temperature of unit dropping during inspection. Person in charge moved all cut lettuce to walk in cooler.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken cooked stored on far left side of griddle at 121-126F. Person in charge reheated to 180F.
Drain cover(s) damaged. Observed missing piece to floor drain in middle of kitchen.
Equipment in poor repair. Main sushi rice warmer at sushi station with pitting, holes observed in bottom of interior where in contact with food. Person in charge replaced during inspection. Also, green cutting board with grooving.
Show the remaining 3 findings ▾
Exterior door has a gap at the threshold that opens to the outside. Light visible under back door.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of tongs in direct contact with noodles in drawer under cook line. Also, observed handle in direct contact with dry breading mix in bulk storage container. Person in charge began removing.
Wet wiping cloths stored in detergent and sanitizer mixed together. Observed bubbles in sanitizer at cook line. Person in charge states mixes soap with chlorine. Person in charge began switching out. Also, wet wiping cloth stored under cutting board on prep table.
Jul 15, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority2 Intermediate5 Basic
Show 11 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut cabbage stored in large sealed plastic bags cooling overnight per person in charge at 45-47F.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut cabbage stored in large sealed plastic bags cooling overnight per person in charge at 45-47F.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from on chemical side of splitter at mop sink.
Employee washed hands in a sink other than an approved handwash sink. Observed two employees wash their hands in prep sink. Spoke to employees during inspection.
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/ 4 food handling employees on site with no CFM present.
Exterior door has a gap at the threshold that opens to the outside. Light visible under back door.
Old labels stuck to food containers after cleaning. Old labels observed on clean dishware.
Single-service articles improperly stored. Case of single service utensils stored on ground at front counter. Person in charge raised.
Water leaking from pipe and/or faucet/handle. Leak observed under right side of triple sink. Person in charge added catch bucket to use until sink can be repaired.
Working containers of food removed from original container not identified by common name. Bulk dry powders in back kitchen unlabeled.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Table top fryer observed outside of hood in back kitchen.
Feb 13, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 5, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Presence of insects, rodents, or other pests. Observed one live crawling insect on floor under bulk dry rice in kitchen. Person in charge killed and discarded.
Hot water supply not maintained during peak periods. No hot water for establishment. Person in charge states has new water heater ordered. Water only reaching 79F during inspection.
Feb 4, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 7 high priority.
7 High priority1 Intermediate6 Basic
Show 15 findings ▾
Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee on cook line wipe hands several times on apron, then handle clean utensils to cook and handle food on grill. Person in charge spoke to employee who washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washing dishes at triple sink, wash, rinse dishes, then place back on shelf without sanitize step. Person in charge spoke to employee who removed dishware and sanitized properly.
Presence of insects, rodents, or other pests. Observed one live crawling insect on floor under bulk dry rice in kitchen. Person in charge killed and discarded.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cut cabbage in walk in cooler stored in large, deep plastic bags with no airflow cut yesterday per person in charge at 48F. Also, two cans of ketchup with dent along seam.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Krab in sushi reach in cooler at 53F stored above fill line. Person in charge moved to reach in cooler below.
Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut cabbage stored in large plastic bags with no airflow cut yesterday per person in charge at 48F.
Toxic substance/chemical improperly stored. Chemicals stored over vinegar and salt in back dry storage area. Person in charge moved to appropriate location.
Hot water supply not maintained during peak periods. No hot water for establishment. Person in charge states has new water heater ordered. Water only reaching 79F during inspection.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks near rice cooker, on bag in box soda in kitchen. Person in charge removed.
Exterior door has a gap at the threshold that opens to the outside. Light visible under back door when closed.
Floor soiled/has accumulation of debris. Food debris buildup observed in corners, along walls.
Food stored on floor. Case of seaweed stored on floor in back storage area. Person in charge raised.
Grease receptacle lid open, broken, or missing. Shared grease receptacle lid open during inspection.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice buildup observed in small white reach in freezer. Visibly soiled.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Two tabletop fryers in kitchen not under hood system.
Oct 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate3 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork stored over ready to eat sauces in reach in cooler. Moved to appropriate location.
Toxic substance/chemical improperly stored. Chemical wipes stored over cases of food product on shelf, moved to appropriate location.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from non chemical side of splitter at mop sink. Person in charge added during inspection.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in prep sink.
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/ 4 food employees present with no CFM present. Manager arrived by end of inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment now holds salads on time, not indicated on time paperwork. Person in charge added to paperwork.
Food storage container/container lid cracked or broken. Observed several bus tubs in clean dish area with cracked edges, missing pieces.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife at sushi station stored in water at 79F.
Wall soiled with accumulated grease, food debris, and/or dust. Sealant at triple sink with mold like substance buildup.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Establishment has added two tabletop fryers outside of hood.
Jun 3, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority0 Intermediate7 Basic
Show 11 findings ▾
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle hat with gloved hands, then handle food. Also, observed employee wash hands in prep sink. Person in charge spoke to employee during inspection.
Raw animal food stored over or with unwashed produce. Observed prepped raw chicken stored over unwashed cucumbers in walk in cooler. Of raw steak stored over 2oz containers of chili sauce in cookline drawers. Person in charge began rearranging.
Time/temperature control for safety food reheated for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Establishment added frozen vegetables to rice, then reheats in warmer. Has been reheating for 2 hours per person in charge. Rice at 122F during inspection. Person in charge moved to time during inspection. Added to time paperwork.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Shrimp on cookline at 95F. Person in charge discarded.
Employee personal food not properly identified and segregated from food to be served to the public. Personal food stored with food to be served to the public in back stand up reach in cooler. Person in charge removed.
Equipment in poor repair. Observed deflector plate in ice machine held on by zip ties. Not smooth and easily cleanable.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored in dirty holster with mold like substance buildup. Person in charge removed to clean. Also, scoop at cookline in water at 83F.
Old labels stuck to food containers after cleaning. Old label residue observed on multiple clean pans at triple sink storage.
Time/temperature control for safety food thawed in an improper manner. Chicken thawing on cart at room temperature in kitchen. Person in charge moved to walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Mold like substance observed at caulking where triple sink meet wall.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket at 10ppm remade to 200ppm.
Feb 13, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate8 Basic
Show 12 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quac sanitizer at 0 ppm. Person in charge remade with chlorine which measured 100 ppm.
Raw animal food stored over or with unwashed produce. Observed raw Observed raw beef and chicken stored over raw vegetables in walk in cooler located across from prep area in middle of kitchen. Observed raw fish over ready to eat egg rolls inside double door reach in cooler located left side of kitchen entrance. Person in charge adjusted all items to appropriate order.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. No vacuum breaker on non chemical side of splitter at mop sink.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled green cutting board on prep table at right side entrance of kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on prep table near reach in cooler left of kitchen entrance.
Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on containers stored on drying rack above triple sink.
Floor soiled/has accumulation of debris. Floors beneath steam table and cook station are soiled with debris.
In-use wet wiping cloth/towel used under cutting board. Observed white wet wiping cloth under cutting board located on prep table to right of kitchen entrance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets soiled on walk in cooler located across from prep area in middle of kitchen.
Old labels stuck to food containers after cleaning. Old labels on metal containers on top of drying above triple sink.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on flip top cooler left of kitchen entrance,
Working containers of food removed from original container not identified by common name. Container with white powdery substance located on prep area behind hand wash sink is not labeled. Person in charge labeled container accordingly.
Sep 5, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine +200ppm) on cook line. Operator added more water and retested at 200ppm
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on reach-in cooler across from ice machine soiled/ stained
Spray bottle containing toxic substance not labeled. Unlabeled Spray bottle containing toxic substance stored at triple sink. Operator labeled spray bottle of degreaser.
Equipment and utensils not properly air-dried - wet nesting. Clean stacked pans on storage shelf above triple sink unable to properly air dry
Equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. Do not use dishes/equipment not properly sanitized. Employee set up triple sink without sanitizing solution. Employee washed and sprayed off dishes/ pans without sanitizing. Operator had employee set up sanitizer in triple sink.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Multiple utensils stored in contain of standing water of less than 135F. Operator emptied container of water.
Wet mop not stored in a manner to allow the mop to dry. Wet mop stored in mop bucket unable to air dry.
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.