SAKURA JAPANESE RESTAURANT
1750 UNIVERSITY DR #115 · CORAL SPRINGS · Broward County · FL 33071
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
25 full violation description(s) documented by the inspector during this visit.
High Priority 7
09-01-4High 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. Employee cutting 0ranges with out wearing gloves for garnish. **Warning**
09-19-5High Priority – Employee touching ready-to-eat food with their bare hands – ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure, employee prepping raw shrimp, that will be frozen then cooked. **Warning**
12A-20-4High Priority – Employee washed hands with no soap, dishwasher. **Warning**
14-15-4High Priority – Nonfood-grade containers used for food storage – direct contact with food, to go bags used for food storage, holding tomatoes in freezer, peeled vegetables in walk in cooler. **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food, raw beef over cooked shrimp in reach in cooler, back of the house. **Warning**
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit, roe (44F), Cream cheese (53 F) in reach in cooler sushi station, all 41° or below by closing sushi cooler doors. Cabbage 78° (78 F); bean sprouts (67 F), homemade teriyaki sauce ( 77F) all held at room temperature. Less than 4 hours. Employee iced down. **Corrective Action Taken** **Warning**
41-15-5High Priority – Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles, chlorine on sushi line 200+ ppm. Operator corrected to 100 ppm. **Corrected On-Site** **Warning**
Intermediate 5
22-02-4Intermediate – Food-contact surface soiled with mold-like substance, rice bowl, rice paddle. **Warning**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing, to wash oranges. **Warning**
03F-10-5Intermediate – No written procedures available for use of time as a public health control to hold time/temperature control for safety food, for sushi rice, teriyaki sauce, alfalfa sprouts and cut cabbage. **Warning**
41-17-4Intermediate – Spray bottle containing toxic substance not labeled, cleaner in dish area. **Warning**
41-04-4Intermediate – Toxic substance/chemical on premise that is not required for the operation of establishment, Off stored on back shelves. **Warning**
Basic 13
14-01-5Basic – Bowl or other container with no handle used to dispense food, in corn starch, flour. **Warning**
21-05-5Basic – Cloth used as a food-contact surface, cloth napkin used to dry cut scallions. **Warning**
14-11-5Basic – Equipment in poor repair, shelves in dishwasher area, soiled. **Warning**
08B-31-4Basic – Food stored in undrained ice, raw tuna, raw beef , raw salmon in igloo cooler. **Warning**
10-17-4Basic – In-use knives stored in cracks between pieces of equipment, stored in raw wood, back of the house. **Warning**
10-07-4Basic – In-use utensil stored in standing water less than 135 degrees Fahrenheit, rice paddle, water 80°. **Warning**
05-09-4Basic – No conspicuously located ambient air temperature thermometer in holding unit, in cooling units. **Warning**
16-46-4Basic – Old labels stuck to food containers after cleaning, several left on food storage containers. **Warning**
12B-13-4Basic – Opened employee beverage container in a cold holding unit with food to be served to customers, Dunkin' Donuts drink in reach in cooler, other beverages on cook line. **Warning**
36-02-5Basic – Unsealed concrete floor in food preparation, sushi line. **Warning**
14-17-4Basic – Walk-in cooler shelves with rust that has pitted the surface. **Warning**
21-12-4Basic – Wet wiping cloth not stored in sanitizing solution between uses, sushi line. **Warning**
21-07-4Basic – Wiping cloth chlorine sanitizing solution not at proper minimum strength. Chlorine, sanitizer bucket -50 ppm. Corrected to 100 ppm. **Corrected On-Site** **Warning**
Inspector observations synchronized from DBPR on October 5, 2026 3:49 PM.
Violation category totals
2 observation(s)
1 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
2 observation(s)
4 observation(s)
1 observation(s)
3 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
3 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.