SARKU JAPAN
8021 CITRUS PARK TOWN CTR DR #2010, Tampa FL 33625 · 813-926-9021
Last inspected Jul 14, 2026 · 9 visits since August 2023
AUG 24
JAN 25
JAN 26
MAY 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. Drawer cooler under grill: egg noodle 47 F.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2015046319 | Sep 30, 2015 | Nov 13, 2015 | $160 |
Inspection history
9 visits, newest first
Jul 14, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate0 Basic
What the inspector wrote — 6 findingsThe state's own report →
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Quaternary ammonia tested at 0PPM due to low sanitizer inside storage bag. Employee replaced with new sanitizer bag and readjusted sanitizer to 150 PPM at time of inspection.
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. No time mark for sushi rice. Employee included time for sushi rice during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Fried rice 102°F at 11:45 AM stored inside rice warmer at 11:35 AM - manager reheated fried rice to 166°F at 11:52 AM.
Food-contact surface soiled with food debris, mold-like substance or slime. Sushi station cutting board is soiled.
Show the remaining 2 findings ▾
Handwash sink not accessible for employee use at all times. employee hand washing sink located beneath single service. Food containers are blocked by two large food tumblers.
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. One table top deep fryer store next to several rice cookers are not located beneath a hood suppression system. Deep fryer is located beneath shelf containing single service food containers inside kitchen area.
Jul 14, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at sushi make station is soiled.
Cutting board has cut marks and is no longer cleanable. Cutting board at sushi make station with cut marks.
May 8, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded.
0 High priority4 Intermediate4 Basic
Show 8 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at sushi make station is soiled.
No paper towels or mechanical hand drying device provided at handwash sink. Located at the front service counter handwashing sink. Manager provided paper towels at time of inspection.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Manager unable to locate any employee training certificates at time of inspection.
No soap provided at handwash sink. Located at the front service counter handwashing sink. Manager provided stuff at time of inspection.
Cutting board has cut marks and is no longer cleanable. Cutting board at sushi make station with cut marks.
Employee eating in a food preparation or other restricted area. Employee personal beverages stored throughout establishment: on top of counter next to soda fountain, on top of miniature black reaching cooler for drinks and sauces, on top of front line counter between juice fountain and hand washing sink. Manager removed all personal beverages at time of inspection.
Floor soiled/has accumulation of debris. Located inside walk-in freezer.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign located beneath shelf for single service containers.
Jan 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee washed and rinsed large food pans in three-compartments sink, then put on drain boards to air dry. No sanitizer in three-compartments sink. Discussed with manager, manager setup sanitizer with quaternary ammonia and tested 200ppm, informed employee to re-sanitize food pans.
Employee washed hands in a sink other than an approved handwash sink. Employee entered kitchen after lunch break, washed hands in three-compartments sink with soap then engaged to prep sushi rolls. Discussed with manager to educate employee to wash hands in handwash sink.
Handwash sink not accessible for employee use at all times. Handwash sink blocked by 2 large meat mixers in kitchen. Manager moved machines aside and able to utilized the handwash sink at time of inspection.
No soap provided at handwash sink. At front service line. Provided at time of inspection.
Spray bottle containing toxic substance not labeled. 1 spray bottle with pink liquid at back kitchen. Manager labeled.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knives stored in standing water temped 41 F.
Jan 30, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off in handwash sink at prep area in kitchen.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored on top of bottled drinks.
Jan 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority2 Intermediate3 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler Cold Holding: cream cheese 54 F, cut cabbage 56 F, raw chicken 48 F. Operator opened walk-in freezer door inside walk-in cooler to help cooling time/temperature control for safety food at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink. At prep area in kitchen. Operator provided.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off in handwash sink at prep area in kitchen.
Current Hotel and Restaurant license not displayed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee jackets stored on top of bottled drinks.
Food stored in a prohibited area. Bento boxes stored on employee break table while employee eating. Employee moved bento boxes to reach-in cooler.
Aug 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Employee washed hands with no soap. Employee washed hands in prep sink with no soap.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee washed and rinsed multiple spatulas and knives in three compartments sink, then brought back to use at front cook line without sanitized and proper air dry. Employee washed and rinsed Food containers then put away to air dry without sanitized. No sanitizer set up in three compartments sink.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Drawer cooler under grill: egg noodle 47 F.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink.
Employee personal food not properly identified and segregated from food to be served to the public. Employee's cut watermelon stored over food to be served the public in walk-in cooler.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 2 sanitizing buckets tested 0ppm in kitchen.
Feb 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate1 Basic
Show 4 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Test 0ppm. Operator remade solution, test 200ppm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. A container of sushi rice (102F - Hot Holding) in kitchen. Operator put sushi in time control form and able to determined time marked.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Test 0ppm. Operator remade sanitizer, test 200ppm.
Aug 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Tracking powder pesticide used inside establishment.
Dead roaches on premises. 3 dead roaches on floor at kitchen area. Employee removed, cleaned and sanitized the area.
Employee eating while preparing food. Observed employee eating at front cooking area. Discussed with manager.
No Heimlich maneuver/choking sign posted.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Water leaking from faucet in handwash sink at front service area.
Wiping cloth sanitizing solution stored on the floor.
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.