SARKU JAPAN
459 BRANDON TOWN CENTER, Brandon FL 33511 · 813-412-5169
Last inspected Dec 30, 2025 · 10 visits since August 2023
MAR 24
DEC 24
MAY 25
SEP 25
OCT 25
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Live, small flying insects found. 4 live flies observed at mop sink. Operator eradicated, cleaned and sanitized the area.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
10 visits, newest first
Dec 30, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 30, 2025Call Back - Extension given, pendingComplaint Investigation
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority5 Intermediate0 Basic
Show 5 findings ▾
Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved Process Waiver from the Division of Hotels and Restaurants. Restaurant acidifying sushi rice and testing with Ph paper strip, and no process waiver. Current log showed Ph of 4.3 Discussed with manager to use time as a public health control until process waiver and HACCP Plan is submitted and approved. Sent paperwork to operator
Failure to maintain freezing records on nonexempt fish for 90 days. Operator only had invoices for past 30 days.
No quaternary ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Current test strips expired in 2020, no replacement strips available
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is acidifying sushi rice with no HACCP Plan. Discussed with manager to use time as a public health control until process waiver and HACCP Plan is submitted and approved. Sent paperwork to operator.
pH meter used to test sushi rice not used according to manufacturer's instructions/no distilled water available. Operator testing each batch of sushi rice with ph strip that expired in 2019 and using regular non-distilled water in attempt to test. Discussed with manager to use time as a public health control until process waiver and HACCP Plan is submitted and approved. Sent paperwork to operator
Oct 29, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority5 Intermediate6 Basic
Show 13 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. Observed 1 18lb case of washed and cut broccoli placed back into original container. Manager voluntarily removed box from walk in, and threw box in trash.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: cut cabbage (48F - Cold Holding) Not being held with any temperature control. Discussed with manager to keep on ice or use time as a public health control.
Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved Process Waiver from the Division of Hotels and Restaurants. Restaurant acidifying sushi rice and testing with Ph paper strip, and no process waiver. Current log showed Ph of 4.3 Discussed with manager to use time as a public health control until process waiver and HACCP Plan is submitted and approved. Sent paperwork to operator
Failure to maintain freezing records on nonexempt fish for 90 days. Operator only had invoices for past 30 days.
No quaternary ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Current test strips expired in 2020, no replacement strips available
Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is acidifying sushi rice with no HACCP Plan. Discussed with manager to use time as a public health control until process waiver and HACCP Plan is submitted and approved. Sent paperwork to operator.
pH meter used to test sushi rice not used according to manufacturer's instructions/no distilled water available. Operator testing each batch of sushi rice with ph strip that expired in 2019 and using regular non-distilled water in attempt to test. Discussed with manager to use time as a public health control until process waiver and HACCP Plan is submitted and approved. Sent paperwork to operator
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 sushi boxes.
Food-contact surface not cleaned and sanitized between working with unwashed produce and ready-to-eat food. Observed 1 18lb case of washed and cut broccoli placed back into original container. Manager voluntarily removed container from walk in and disposed in trash. Stop sale.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed sushi knives stored in 91F standing water.
Single-service articles improperly stored. Sushi to go boxes and lids stored upright.
Utensils in poor condition. Ice bucket broken, can't hang upside down.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer bucket on cook line reading 0 ppm. Manager remade bucket, testing at 200 ppm.
Sep 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
Handwash sink used for purposes other than handwashing. Hand sink at front counter used as dump sink.
Spray bottle containing toxic substance not labeled. 2 spray bottles in cabinet at front counter not labeled. Operator placed labels.
Jul 9, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned.
Carbon dioxide/helium tanks not adequately secured.
May 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 7 recorded, 1 high priority.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Live, small flying insects found. 4 live flies observed at mop sink. Operator eradicated, cleaned and sanitized the area.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed to operator, printed and posted.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Spray bottle containing toxic substance not labeled. Unlabeled bottle with yellow liquid observed on shelf in dish area. Manager placed label
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned.
Carbon dioxide/helium tanks not adequately secured.
Equipment in poor repair. Gaskets torn on reach in freezer doors
Dec 26, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Equipment in poor repair. Gaskets torn on reach in freezer doors
Dec 19, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Rodent activity present as evidenced by rodent droppings found. 6 droppings observed on soda syrup boxes on rack. Observed employee removed the droppings, clean and sanitize the area.
Handwash sink not accessible for employee use at all times. Hand sink in kitchen blocked by trash can
Handwash sink used for purposes other than handwashing. Observed employee rinse ladle in front hand sink.
Carbon dioxide/helium tanks not adequately secured. Observed employee secure.
Employee with no beard guard/restraint while engaging in food preparation.
Equipment in poor repair. Gaskets torn on reach in freezer doors
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tongs in cooked noodles in chef base. Employee removed tongs.
Mar 28, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. Hole
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Plumbing system in disrepair. Al r at three compartment sink sink leaking
Aug 7, 2023Inspection 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 3 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed container fill with water temped at 110 degrees F stored on sushi make station Corrected -observed employee discard water
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drink stored on prep table adjacent to dish area Observed employee can of Red Bull open and on top shelf of walk-in cooler
Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only.Observed 2 small fryers used on prep table adjacent to ice machine
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.