SARKU JAPAN
801 N CONGRESS AVE STE 661, Boynton Beach FL 33426
Last inspected Aug 13, 2026 · 8 visits since September 2023
SEP 24
DEC 24
AUG 25
JAN 26
AUG 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. 1 live roach at hand wash sink in back prep area. Operator killed and removed roach from establishment.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026020260 | Jan 28, 2026 | Apr 8, 2026 | $200 |
| 2--2015040532 | Sep 5, 2015 | Oct 2, 2015 | $400 |
Inspection history
8 visits, newest first
Aug 13, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 12, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 5 high priority.
5 High priority1 Intermediate1 Basic
Show 7 findings ▾
Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple Sink (Chlorine 10ppm) Operator added more chlorine, 50ppm.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: cooked noodles (50F - Cooling) at 3:25; cooling since 5:30pm on 8/11 Observed in deep covered containers. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within two hours and from 135 degrees Fahrenheit to 41 degrees Fahrenheit within six hours. See stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Walk in cooler: cooked noodles (50F - Cooling) at 3:25; cooling since 5:30pm on 8/11 Observed in deep covered containers. At current rate of cooling product did not reach 41F within 6 hours. See stop sale.
Roach activity present as evidenced by live roaches found. 1 live roach at hand wash sink in back prep area. Operator killed and removed roach from establishment.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. On stove no flame: teriyaki sauce (chicken broth) (100F - Hot Holding) Per operator, out of temperature for approximately 1.5 hours. Operator turned on flame to reheat to 165+F.
No probe thermometer provided to measure temperature of food products. Inoperable due to lack of batteries.
Bowl or other container with no handle used to dispense food. No handle cup as scoop in salt.
Jan 28, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 6 high priority.
6 High priority1 Intermediate2 Basic
Show 9 findings ▾
Container of medicine improperly stored. Observed Cough medicine over prep table where rice is cooking. Operator properly stored cough medicine.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw ground turkey over soy sauce at walk in cooler. Operator stored products properly.
Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. walk in cooler: cut cabbage (47F - Cooling) at 11:37am; cooling since 4:00pm on 1/27. At current rate of cooling product did not reach 41F within 4 hours. See stop sale.
Time/temperature control for safety food removed from cold holding for necessary preparation rose above 41 degrees Fahrenheit during the preparation process and was not cooled back down to 41 degrees Fahrenheit within 4 hours. walk in cooler: cut cabbage (47F - Cooling) at 11:37am; cooling since 4:00pm on 1/27. At current rate of cooling product did not reach 41F within 4 hours. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. flat top holding well: teriyaki sauce (soy bean) (121F - Hot Holding); in pan by flat top: cooked broccoli (118F - Hot Holding) Per operator, products out of temperature for approximately 15 minutes. Advised operator to use time control. Advised operator to place time stamp for remaining. 3.75 hours. Time control procedure emailed to operator.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200+ppm) Operator dumped out half the water and added fresh water to chlorine sanitizer bucket.
Spray bottle containing toxic substance not labeled. Observed Degreaser spray bottle not labeled by triple sink. Operator labeled degreaser.
Clean utensils or equipment stored in dirty drawer or rack. Clean food storage pans stored on rusted rack in kitchen.
Plumbing system in disrepair. Hand wash sink water line secured due to leaking pipe by register area.
Aug 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Wiping cloth sanitizer solution exceeds the maximum concentration allowed 200+ in dish area. Operator set up fresh solution at 75ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Noodles 1:20 (79F-83F - Cooling) Noddles 1:35 (79F-83F - Cooling) in walk in cooler. Cooked 1 hour ago. Cooling in a deep container. At this rate noodles will not reach 70F within 2 hours. Operator placed noodles in reach in freezer for quick cooling.
Dec 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate3 Basic
Show 11 findings ▾
Employee entered the kitchen for outside, washed hands with no soap, and began washing dishes. Reviewed proper handwashing with employee. Employee wash hands.
Raw salmon stored over RTE cut cabbage in walk in cooler. Operator removed salmon.
WD-40 chemical improperly stored on top of rice cooker in kitchen. Operator removed.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200+ ppm chlorine next to walk in cooler. Operator added more water 75ppm.
Employee entered kitchen from outside and washed hands in a sink other than an approved handwash sink, in prep sink next to handwashing sink. Employee began washing dishes. Discussed proper handwashing with employee. Employee washed hands in hand sink.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. shrimp at 3:00 (105F - Cooling) cooked at 2:30, 101F at 3:35. Shrimp being in dish area at room temperature in a deep pot with hot water. At this rate shrimp will not reach 70F within 2 hours. Shrimp were removed from hot water and placed on an ice bath, temperature 64F 10 minutes later. Noodles (68F - Cooling) at 2:55 cooked at 12:00, 67-68F at 3:35. In deep, covered, stacked containers in walk in cooler. At this rate noodles will not reach 41F within 6 hours. Operator divided noodles into smaller container and left uncovered to cool in walk in cooler.
No paper towels or mechanical hand drying device provided at handwash sink in kitchen and employee restroom. Operator provided.
No probe thermometer provided to measure temperature of food products.
Cup with no handle used to dispense brown sugar in kitchen prep line. Operator removed.
Employee personal food not properly identified and segregated from food to be served to the public. Salmon in walk in cooler. Operator segregated and identified.
Working containers of brown sugar removed from original container not identified by common name. Operator labeled.
Sep 3, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Operator provided.
Bowl or other container with no handle used to dispense seasoning in walk in cooler. Operator removed bowl.
Stored spring rolls not covered in chest freezer. Operator covered.
Jan 31, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate3 Basic
Show 5 findings ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No Chlorine test available.
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/
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Operator removed employee beverage from prep surfaces.
Food not stored at least 6 inches off of the floor. Tub of raw chicken on kitchen floor - operator moved to prep table.
Working containers of food removed from original container not identified by common name. Squeeze bottles of oil and soy sauce not labeled - operator labeled.
Sep 8, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
Show 6 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee went outside to the garbage with his gloves and then entered the kitchen with the same gloves, without washing hands and taking the gloves off. He then handled clean, sanitized containers in dish area. Reviewed proper hand washing with employee. He took his gloves off and washed hands.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over soy sauce in walk in cooler. Operator reversed.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in prep sink next to hand wash sink in kitchen. After reviewing washing hands only in hand wash sink, he washed hands in hand sink.
Employee personal food not properly identified and segregated from food to be served to the public in 2 door freezer in kitchen. Operator segregated and marked.
Raw broccoli not washed prior to cutting and placing in bus bins.
Stored beef not covered in walk in cooler. Operator covered.
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.