SAKURA JAPANESE BUFFET
870 SW FEDERAL HWY · STUART · Martin County · FL 34994
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
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All DBPR Inspector Observations
18 full violation description(s) documented by the inspector during this visit.
High Priority 12
12A-13-4High Priority – Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At kitchen, Employee went from handling dirty dishes to going into the walk in cooler grab bust-pan of raw chicken without washing hands. Advised operator of proper handwashing. **Warning**
14-86-1High Priority – Non-food grade paper/paper towel used as liner for food container. At sushi bar, wiping cloth used in sushi rice. Operator removed. **Corrected On-Site** **Warning**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. At walk in cooler, Raw shrimp stored over broccoli . Advised operator of proper storage. Raw chicken stored over sauces. Operator stored correctly. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-17-6High 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 stored over raw beef . Advised operator of proper storage. **Repeat Violation** **Admin Complaint**
01B-13-4High Priority – Stop Sale issued due to food not being in a wholesome, sound condition. At walk in cooler, raw oyster shells being reused for stuffed krab meat to serve to customers. **Warning**
01B-02-5High Priority – Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. at buffet station multiple items . Over 4 hour time mark See stop sale **Warning**
03F-01-5High Priority – Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. at buffet station multiple items . Over 4 hour time mark See stop sale **Warning**
03F-02-5High 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. Observed multiple items at salad station with no time mark. Per operator, items stored for approximately 1 hour. Advised operator time mark items. **Corrected On-Site** **Warning**
01B-38-5High Priority – Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At cook line, raw beef (57F -Cooling)@3:38 since 11:30; raw chicken (45F – Cooling)@3:38 since 11:30. At the current rate, product did not reach 41F within 4hours. See stop sale. **Warning**
03D-06-5High Priority – Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. At cook line, raw beef (57F -Cooling)@3:38 since 11:30; raw chicken (45F – Cooling)@3:38 since 11:30. At the current rate, product did not reach 41F within 4hours. See stop sale. **Warning**
03B-01-6High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At sushi bar, shrimp tempura (72F – Hot Holding). Operator discarded product. **Warning**
41-10-4High Priority – Toxic substance/chemical improperly stored. At sushi bar, bottle of winded on counter with fish. Operator removed, **Corrected On-Site** **Warning**
Intermediate 5
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler, marinated raw chicken wings (55F – Cooling)@3:07 since 2:30, 54F @3:51; at the current rate, product will not reach 41F within 4 hours. Operator place wings into freezer for quick chill. **Warning**
11-26-1Intermediate – 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. Provided form to operator. **Repeat Violation** **Warning**
53B-13-5Intermediate – 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. **Warning**
53B-14-5Intermediate – 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. **Warning**
27-16-4Intermediate – Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. At sushi bar, handwashing sink has no hot water. **Warning**
Basic 1
06-01-5Basic – Time/temperature control for safety food thawed in an improper manner. At sushi bar, fish thawing at room temperature **Warning**
Inspector observations synchronized from DBPR on September 22, 2026 12:26 PM.
Violation category totals
3 observation(s)
5 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
1 observation(s)
2 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.