SAKURA JAPANESE BUFFET

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler raw chicken stored over sauces- operator removed and stored properly.

High Priority - 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. See stop sale. No time mark for sushi rice - operator time marked for remaining 3.5 hours.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink- by prep area in kitchen - operator provided. Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. At prep area- pork ribs defrosting in standing water- operator placed under running water. Corrected On-Site

High Priority - 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. Observed raw chicken over raw pork in walk in freezer food not commercially packaged Operator removed Corrected On-Site

High Priority - Sushi bar identified in the written procedure as a food held using time as a public health control has no time marking, per operator food placed on counter at 2 pm out of temperature for approximately 30 minutes Operator placed proper time stamp Corrected On-Site

Basic - In-use knife/knives stored in cracks between pieces of equipment.

Basic - Stored food not covered.

Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. At three compartment sink- raw pork ribs defrosting I'm standing waters- operator removed. Corrected On-Site - From follow-up inspection 2025-04-01: Admin Complaint

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw salmon over avocados at reach in cooler sushi bar, raw chicken over cooked chicken reach in cooler kitchen. Corrected On-Site Repeat Violation Admin Complaint

High Priority - 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. Observed Raw chicken over raw beef at walk in freezer. Both products not in commercial packaging. Corrected On-Site

Intermediate - 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. Employee health reporting agreement sent to operator.

Basic - Exterior door has a gap at the threshold that opens to the outside. At back door in kitchen.

Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Tongs hanging on pipe saturated in food splatter and oil at cook line. Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Smoked salmon over mango purée reach in freezer sushi area, raw shrimp over French fries reach in freezer kitchen. Operator stored properly. Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw salmon over sliced cucumber reach in cooler at sushi area. Operator stored properly. Corrected On-Site Repeat Violation Admin Complaint

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed sushi rolls in walk in cooler dated 3/10. Per operator sushi rolls on time control.

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Observed sushi rolls in walk in cooler dated 3/10. Per operator sushi rolls on time control.

High Priority - 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. Cold buffet: Cut melons, seaweed salad, crab salad shrimp salad, kimchi, cuttlefish salad, Hot buffet: tempura chicken, fried shrimp, squid, fried fish, stuffed oysters, ginger chicken, cooked mushrooms. Per operator, all items out of temperature for 1 hour. Advised operator to place time stamp for all buffet items as specified in time control sheet.

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. hibachi station: cooked noodles (52F - Cooling) at 12:10 since 11:00 - 53F at 12:30 At current rate of cooling product will not reach 41F within 6 hours. Operator moved to walk in cooler. Corrective Action Taken

Intermediate - 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/

Intermediate - 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.

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed Large gap on back door in kitchen.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp over broccoli under make table. Raw chicken over prepped onions in walk-in. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. At server station Repeat Violation

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Zip pod case on prep table Corrected On-Site

Basic - Food stored on floor. In walk-in cooler and walk-in freezer Repeat Violation

Basic - Ice scoop handle in contact with ice. At server station Corrected On-Site

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. In corn starch, sugar, flour bins Corrected On-Site

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Under make table

Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp in standing water

High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting cucumbers for buffet bar./corrective action taken/prep person washed hands and put on gloves. Corrected On-Site

High Priority - 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 raw salmon/speed rack/walk in freezer/corrective action taken /operator stored raw chicken on bottom of speed rack. Corrected On-Site Repeat Violation

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. 55 degrees, bean sprouts, 56 degrees, noodles(stored more than 4 hours)/hibachi cooler/frontline

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 55 degrees, bean sprouts, 56 degrees, noodles(stored more than 4 hours)/hibachi cooler./frontline

Intermediate - 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.

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Prep area/kitchen

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Fish/walk in freezer

Basic - Food stored on floor. Oil container/cook line/corrective action taken/operator stored oil container back on shelf. Corrective Action Taken

High Priority - 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 raw salmon/speed rack/walk in freezer/corrective action taken/operator stored raw products properly. Corrected On-Site

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Kitchen/corrective action taken/operator installed paper towels. Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi items/frontline

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Food stored on floor. Seafood/walk in cooler/corrective action taken/operator stored foods back on shelf. Corrected On-Site

Basic - Stored food not covered. Hello/walk in cooler/corrective action taken/operator covered foods. Corrected On-Site

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp 50f, cut melon 58f on insufficient ice on buffet, Cold hold foods not prepped or portioned today, Less than 4 hours, ice added. Corrective Action Taken

High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Rice marked 1130-330 not being discarded, after 3:30 now.

High Priority - 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 items, Less than 1 hour ago.

Intermediate - No soap provided at handwash sink. Corrected On-Site

Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Corrected On-Site

Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Basic - Food stored on floor. Container of raw shrimp in Walk-in cooler.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in dipper well not turned on. Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Noodle 58f in top counter Reach-in cooler, Less than four hours, ice added. cut melon watermelon 54f at buffet, Ess than 4 hours, more ice added. Cold hold foods not prepped or portioned today. Corrective Action Taken

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop in buffet dipper well that was not on. Well turned on. Corrected On-Site

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Missing in one Reach-in cooler at sushi area.