SARKU JAPAN
5100 N 9TH AVENUE, Pensacola FL 32504 · 7277861937
Last inspected Jul 24, 2026 · 9 visits since July 2023
JAN 25
JUL 25
JAN 26
FEB 26
JUL 26
— STEADY
5 inspections within 9 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked noodles on make bar 52f less than 2 hours
★ 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 |
|---|---|---|---|
| 6--2017007644 | Feb 8, 2017 | Mar 10, 2017 | $400 |
Inspection history
9 visits, newest first
Jul 24, 2026Inspection Completed - No Further ActionRoutine Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Feb 5, 2026Inspection Completed - No Further ActionComplaint Investigation (Partial)
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
Jan 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee on grill scratch head while wearing gloves. While attempting to ask employee to change gloves and wash hands, employee grabbed spatulas to portion food on customer's plate.
Equipment in poor repair. Lowboy reach-in coolers under grill have torn gaskets.
Jul 22, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken in reach-in cooler at 51f for 30 minutes, and cut cabbage sitting outside temperature control next to grill at 78f for 1 hour. Operator applied ice to these items to rapidly cool them.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler under grill in disrepair. Per manager, cooler unable to hold pressure and is getting serviced today. Some items had ice applied to them before inspection.
Jan 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Holding utensils for rice and sushi in water at 73f and 94f. Operator changed out water, new water only 118f. Discussed with operator ways to keep water warm.
Jul 25, 2024Inspection 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 ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Sanitizer reading 0ppm for both operator's and inspector's test strips. Operator set up sanitizer with chlorine and achieved 50ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Chicken in reach-in cooler at 46f overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Chicken in reach-in cooler at 46f overnight. See stop sale.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle for dry rice touching rice.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle for tongs touching noodles on make line. Operator removed tongs during inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives and rice scoop in standing water less than 135f.
Mar 13, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 12, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 3 high priority.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler under grill: noodles 57f, beef 50f, chicken 50f. All items out of temperature for 2 hours.
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 held on time not time marked. Per manager, rice has been holding for 2.5 hours.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Automatic vacuum breaker missing at mop sink splitter.
Handwash sink used for purposes other than handwashing. Pitcher stored in hand wash sink behind front counter. Operator removed pitcher during inspection.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plan available for sushi rice.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle of tongs touching noodles. Operator removed tongs during inspection.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives and rice scoop held in standing water at 50f.
Jul 11, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: panned raw shrimp over vegetables, sauce, watermelon, and pickled ginger
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked noodles on make bar 52f less than 2 hours
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. At mop sink
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed sushi rice held under 4 hours TPHC with no written plan available. Written plan proved during inspection.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tongs in noodles on make bar
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop on front line in standing at 87f/ sushi knives on sushi bar in standing water at 57f
In-use wet wiping cloth/towel used under cutting board. Wet towel used under cutting board in back kitchen.
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.