SARKU JAPAN
27001 HWY 19 N SPACE 2087, Clearwater FL 33761 · 727-285-9235
Last inspected Apr 17, 2026 · 6 visits since November 2023
APR 24
JAN 25
MAR 25
DEC 25
APR 26
▼ IMPROVING
5 inspections trending up, 40 points better than where it started.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken dumpling 122F. Employee placed dumpling into fryer to reheat.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $360
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2018060837 | Oct 12, 2018 | Jan 10, 2019 | $160 |
| 3--2016031528 | Jun 7, 2016 | Sep 12, 2016 | $200 |
Inspection history
6 visits, newest first
Apr 17, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate2 Basic
What the inspector wrote — 4 findings
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. brown rice (121F - Hot Holding) operator turned up the temperature of the rice cooker. The temperature was out less than 4 hours
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at sushi make table
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Working containers of food removed from original container not identified by common name. Squeeze bottles containing food removed from the original container not labeled with common name
Dec 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards on sushi station is stained at time of inspection.
No paper towels or mechanical hand drying device provided at handwash sink.no paper towels at hand wash ink in back area. Manager brought paper towels during inspection
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed tongs in bulk pasta on cooks line at time of inspection. Operator removed tongs to be washed.
Mar 27, 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 ▾
Working containers of food removed from original container not identified by common name. Squeeze bottles and shakers containing food removed from its original container not labeled with common name
Jan 27, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate5 Basic
Show 7 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Triple sink quaternary 0ppm. Operator refilled sink, second test 200ppm.
Food-contact surface soiled with food debris. Cutting board on flip top cooler stained. Operator began cleaning at time of inspection.
Employee beverage container in ice machine/ice bin. 3 employee beverages stored in ice bin. Operator relocated.
Food stored on floor. Container of ginger on the floor in the walk in cooler. Operator relocated.
No handwashing sign provided at a hand sink used by food employees. Sign missing from hand wash sink on cook line. Discussed with manager. Emailed handwash sign.
Stored food not covered. Egg rolls and pot stickers in freezer uncovered. Operator covered both.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed brocolli above ready to containers of premade salads. Discussed with manager.
Apr 17, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
6 High priority1 Intermediate2 Basic
Show 9 findings ▾
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. 0ppm. Quaternary sanitizer for 3 compartment sink not dispensing properly. Employee emptied sink, and is using chlorine to sanitize dishes. 50 ppm chlorine
Raw animal food stored over or with unwashed produce. Raw beef stored over unwashed lettuce and carrots Raw chicken stored over ready to eat sauces. Employee rearranged walk in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cabbage 62F. Employee added cabbage to already existing TPHC plan. Employee stated cabbage was brought out of refrigeration at 12pm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken dumpling 122F. Employee placed dumpling into fryer to reheat.
Time/temperature control for safety, commercially processed food reheating for hot holding not heated to a minimum temperature of 135 degrees Fahrenheit in all parts. Egg roll (123F - Reheating); chicken egg roll (100F - Reheating). Employee placed both back into fryer. Egg roll 153F, chicken egg roll 140F
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine sanitizer turned test strip white. Employee refilled sanitizer bucket, recheck 50ppm
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 employees working with no food manager on site
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee discarded beverage
Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet cloths on prep table. Operator moved cloths to sanitizer bucket
Nov 30, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -brown rice 127 F at front cook line - manager reheated on grill recheck brown rice 176F-200 F
In-use wet wiping cloth/towel used under cutting board in back cook line area - manager removed towel
Opened employee beverage container on beverage in dispenser to be served to customers at back kitchen cook line - manager discarded drink
Unwashed fruits/vegetables stored with ready-to-eat food.( containers of sauce, mayonnaise) in walk in cooler - reviewed with manager
Working containers of food removed from original container not identified by common name 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.