ZAKURA
4007 SW PORT ST LUCIE BLVD UNIT 1, Port St Lucie FL 34953 · 772-905-8680
Last inspected Aug 26, 2026 · 11 visits since October 2023
DEC 24
APR 25
AUG 25
FEB 26
AUG 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed for operator
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2017025120 | Apr 11, 2017 | Jun 14, 2017 | $200 |
Inspection history
11 visits, newest first
Aug 26, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 1 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate0 Basic
What the inspector wrote — 1 finding
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided hard copy and filled out.
Feb 19, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Frozen chicken over squid in reach in freezer. Manager corrected.
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. Sushi rice. Corrected by writing time on white board.
No paper towels or mechanical hand drying device provided at handwash sink. Operator corrected.
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Oct 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Accumulation of lime scale on the inside of the dishmachine.
Food stored on floor. Bulk sugar and flour in bulk plastic containers in back of kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Aug 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 1 high priority.
1 High priority4 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over or with unwashed produce. Raw shell eggs over oranges in 2 door standing cooler. Manager fixed.
Handwash sink used for purposes other than handwashing. Utensils and cups in expo area. Manager removed.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Masago on menu Naruto Maki, California roll, and shrimp tempura roll, and poke bowl.
No paper towels or mechanical hand drying device provided at handwash sink. Next to white reach in freezer.
No soap provided at handwash sink. Next to white reach in freezer.
Accumulation of lime scale on the inside of the dishmachine.
Food stored on floor. Bulk sugar and flour in bulk plastic containers in back of kitchen.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
Single-service articles not stored inverted or protected from contamination. Water cups at expo area.
Apr 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate3 Basic
Show 10 findings ▾
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over fish not commercially packaged
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shell eggs room temperature been out since 11 found at 1:35 fish eggs found at 1:37 been out since 11 am advised to rapid chill. Will provide operator with a written time plan
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Sushi rice found at 1:40 at 77f hot holding was made at 11am, manager placed on time and made time plan
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Printed for operator
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 new employees printed each employee signed
No soap provided at handwash sink. On far cooks line operator placed soap at station
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Made plan with operator printer and keep for every inspection
Bowl or other container with no handle used to dispense food. In bulk items rice, tempura
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in 71f water operator removed
Wood food-contact surface not properly sealed. Above cooks line
Dec 10, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate1 Basic
Show 5 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cream cheese mix and cucumbers in small red reach in
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Curry and soups made Tuesday
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quart test strips for chlorine dishwasher. Educated operator
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 new hires. Provided employee reporting agreement form
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Coolers are not maintaining tcs foods at 41F or below. -2 door low boy. Cans of biscuit dough are being stored in front of vents. -Sushi display case. Ambient 42-43f. Operator turned cooler down.
Dec 6, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority3 Intermediate6 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cream cheese mix and cucumbers in small red reach in
Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Curry and soups made Tuesday
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Raw shelled eggs found at 80f on work cart next to wok. In service for 3 hours. Advised to move to cooler to rapid chill.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna (52F - Cold Holding); krab (51F - Cold Holding); cream cheese (55F - Cold Holding); salmon (47F - Cold Holding); escolar (50F - Cold Holding); At sushi bar. Operator stated in cooler since 11am, 3.20hours ago. Operator to moved to freezer to rapid chill. Panang curry (47F - Cold Holding); Tom yum soup (44F - Cold Holding); red curry (44F - Cold Holding); Observed in low boy cooler. In cooler overnight. See stop sale
Handwash sink used for purposes other than handwashing. Used to store containers at servers area
Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Quart test strips for chlorine dishwasher. Educated operator
No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. 2 new hires. Provided employee reporting agreement form
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Coolers are not maintaining tcs foods at 41F or below. -2 door low boy. Cans of biscuit dough are being stored in front of vents. -Sushi display case. Ambient 42-43f. Operator turned cooler down.
In-use knife/knives stored in cracks between pieces of equipment. Knife between coolers on cooks line. Advised to move and sanitize
In-use utensil stored in standing water less than 135 degrees Fahrenheit. 89f. Operator removed
No conspicuously located ambient air temperature thermometer in holding unit. In 2 door stainless reach in
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters heavily soiled in grease
Wet wiping cloth not stored in sanitizing solution between uses. Servers area
Jun 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate5 Basic
Show 11 findings ▾
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Boba found at 94f hot holding. Recommend to place in cooler.
Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel in contact with green onions and lemons. Manager removed on site.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish over ready to eat foods. Chicken on top of tofu. Lobster over ednmamae and ice cream.
Toxic substance/chemical improperly stored. Lysol near single serve items.
Handwash sink used for purposes other than handwashing. Cleaning dish sponge found in sink.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Multiple items found on menu not identified with raw or asterisk. Employees started to fix correction.
Bowl or other container with no handle used to dispense food. Cup found in rice and tempura. Manager removed on site.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils not in running water with temperature at 85f.
Opened employee beverage container in a cold holding unit with food to be served to customers. Can of coke found in reach in cooler. Discarded by Manager. Employee drinks near drink station.
Wood food-contact surface not properly sealed. Unsealed sushi trays. Do not use.
Working containers of food removed from original container not identified by common name. Bulk sauce no label.
Feb 1, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 5, 2024Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added dish machine next to 3 CS, informed owner.
Oct 26, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 2 high priority.
2 High priority2 Intermediate5 Basic
Show 9 findings ▾
Nonfood-grade bags used in direct contact with food. In chest freezer for fish in back room.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Fish eggs 78f cold holding, kale cut 78f cold holding, manager placed in cooler
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Added dish machine next to 3 CS, informed owner.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. This for sushi rice.
Hood ventilation system, evidenced by grease accumulation on walls/ceiling. Build up of grease.
In-use knife/knives stored in cracks between pieces of equipment. Stored on cooks line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Whisk and ladles.
Raw fruits/vegetables not washed prior to preparation. Avocados and oranges on line not washed.
Unwashed fruits/vegetables stored with ready-to-eat food. In stand up/reach in cooler in back room.
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.