SARKU JAPAN
451 E ALTAMONTE DR STE FS04, Altamonte Springs FL 32701 · 407-260-1691
Last inspected Jul 16, 2026 · 4 visits since April 2024
4 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. -cut cabbge (48F - Cold Holding); chicken (46F - Cold Holding) in walk-in cooler. Sushi cooler down, walk-in cooler opened more frequently during meal period. Operator will monitor ambient temperature.
Awarded on the inspection record alone. What they mean →
Inspection history
4 visits, newest first
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
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. For sushi rice by reach in sushi cooler. Manager marked time 11 am.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife in standing water 87F at reach in sushi front cooler by front service counter.
Single-service articles not stored inverted or protected from contamination. Operator turned all Togo containers over.
Show the remaining 1 finding ▾
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados with sticker in containers in sushi reach in with imagination Krab
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
Show 3 findings ▾
Warewashing sanitizing solution exceeding the maximum concentration allowed. -chlorine in 3 compartment sink greater than 100ppm. Added water, recheck 100ppm.
Spray bottle containing toxic substance not labeled. -spray bottle of degreaser per operator. Not labeled.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -underside of shelf above sanitizer and drain board of 3 compartment sink slightly soiled.
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
Show 1 finding ▾
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -facility quat dispenser not working, temporarily using chlorine bleach for sanitizing. No test strips for chlorine.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cut cabbge (48F - Cold Holding); chicken (46F - Cold Holding) in walk-in cooler. Sushi cooler down, walk-in cooler opened more frequently during meal period. Operator will monitor ambient temperature.
Equipment in poor repair. -ice bucket has multiple cracks.
In-use wet wiping cloth/towel used under cutting board.
Opened employee beverage container in a cold holding unit with food to be served to customers. -employee beverage on shelf in walk-in cooler. Removed.
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.