SAKANA JAPANESE STEAKHOUSE AND SUSHI BAR Inspection – March 17, 2026

High Priority 2

#8High Priority29-37-4

High Priority – Spray hose at dish sink lower than flood rim of sink. -prewash sink next to dish machine **Corrected On-Site**

Corrected On-Site

#9High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked rice 48-51F, cut lettuce 46F inside lowboy less than 2 hours per manager. Moved product to other cooler **Corrective Action Taken**

Corrective Action Taken

Intermediate 2

#10Intermediate31A-11-4

Intermediate – Handwash sink used for purposes other than handwashing. -hand sink in sushi bar has used squeeze bottle inside sink basin

#11Intermediate02B-01-5

Intermediate – Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -anchorage roll(contains cold smoked salmon), manager added asterisk **Corrected On-Site**

Corrected On-Site

Basic 7

#1Basic36-34-5

Basic – Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -ceiling vent near entrance to kitchen by ice machine

#2Basic36-03-4

Basic – Cove molding at floor/wall juncture broken/missing. -entry to sushi bar

#3Basic35A-03-4

Basic – Dead roaches on premises. 2 next to dish machine **Corrected On-Site**

Corrected On-Site

#4Basic14-11-5

Basic – Equipment in poor repair. -microwave

#5Basic35B-01-4

Basic – Exterior door has a gap at the threshold that opens to the outside. -back door across from restroom

#6Basic23-03-4

Basic – Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -some grease dripping on side of hood vent above fryer

#7Basic29-11-4

Basic – Water leaking from pipe and/or faucet/handle. -3 compartment sink near cook line -hand sink in dining area

Florida Food Watch