Sakura Japanese Cuisine

Year by year

Inspections

1. Feb 4, 2026 Routine · 3 priority, 1 core, 1 repeat
   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - NESTING OR RAW ANIMAL FOODS STORED TOGETHER

     raw chicken is stored above raw shrimp and raw beef in the walk in cooler

     Correction: Prevent nesting of raw animal foods and store raw animal foods in order of descending hazard to prevent cross contamination. Separate raw animal food species from one another except when combined as ingredients. Organize raw protien based off cooking temperature.

     Code 3-302.11 (A) (2)

   • Serious Priority Repeat

     COOLING - 6-HOUR COOLING PARAMETER

     teriyaki sauce in walk in cooler at 50 degrees has not cooled within 6 hours, and was made the day before.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period.

     Code 3-501.14 (A)

   • Serious Priority

     DATE MARKING - DISPOSITION

     Milk in the turbo air salad cooler; imitation crab in the right M3 sushi cooler; teriyaki sauce in the walk in cooler are not provided with a date mark.

     Correction: Discard ready-to-eat Time/Temperature Control for Safety Food requiring a date mark that has exceeded the discard date or has not been provided with a date mark.

     Code 3-501.18 (A)

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     Hisense 1.6 cubic feet mini fridge is not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11

2. Apr 2, 2025 Re-inspection · No items found

   No violations cited.

3. Mar 24, 2025 Routine · 4 priority, 3 priority foundation, 1 core, 1 repeat
   • Serious Priority

     PACKAGED AND UNPACKAGED FOOD - RAW OVER RTE-FOODS

     In left and right sushi cooler, raw fish/ salmon was stored over ready to eay sauces, carrots, giner, washabi, etc..

     Correction: Reorganize food storage so that ready-to-eat foods are stored above raw animal food and raw vegetables. Discard ready-to-eat foods that show evidence of contamination. Make sure fish is stored on the bottom of the cooler.

     Code 3-302.11 (A) (1)

   • Serious Priority

     COOLING - 6-HOUR COOLING PARAMETER

     Broth for teriyaki sauce in Walk In Cooler at 57 degrees has not cooled within 6 hours. This teriyaki broth was made yesterday afternoon.

     Correction: If safe, reheat food to 165°F and restart the cooling process or discard the food item. Food shall be cooled from 135°F to 70°F within 2 hours and from 70°F to 41°F within 4 hours for a total 6 hour cooling period. Broth will need to be discarded.

     Code 3-501.14 (A)

   • Serious Priority

     TCS FOOD - COLD HOLDING

     Noodles and cabbage in main prep cooler is cold held at 45°F.

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items. Fix cooler, move food items to walk in cooler, or turn down temperature of that cooler.

     Code 3-501.16 (A) (2) AND (B)

   • Serious Priority

     FOOD CONTACT SURFACES - WAREWASHING EQUIPMENT, CHEMICAL, TEMPERATURE, pH, CONCENTRATION AND HARDNESS

     The Dishwasher is not being used according to EPA registered label use instructions and is at 0 PPM. The machine is not working. EcoLab was called.

     Correction: Provide training to employees on proper use and concentration of sanitizer or repair or adjust warewashing equipment to provide proper sanitizer concentration.

     Code 4-501.114 (A) - (E)

   • Not serious Priority Foundation

     DEMONSTRATION OF KNOWLEDGE - COLD HOLDING, COOLING. REHEATING, AND HOT HOLDING

     The Person in Charge (PIC) is unable to demonstrate knowledge of proper temperatures regarding cooling.

     Correction: The person in charge shall obtain training or training materials in the areas of proper temperature control so they are able to demonstrate knowledge and train employees.

     Code 2-102.11 (C) (7)

   • Not serious Priority Foundation Repeat

     RTE/TCS FOOD - PROPER DATE MARKING

     Yum Yum sauce in salad/ condiment cooler is improperly date marked. Yum Yum sauce is made from half and half and is not date marked. This is a repeat violation. Noodles in the main prep cooler were not date marked. Cabbage in main prep table was not date marked. Lettuce in Walk In cooler was not date marked.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food, if required, are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation Corrected on site

     TIME AS A PUBLIC HEALTH CONTROL - PLAN AVAILABLE AND PROPER METHODS

     No time as a public health control plan is available for review or processes were observed that indicate a food was not properly prepared before using time as a public health control. Sushi rice was being kept at 94 degrees. Rice will need to be labeled or have a timer added for 4 hours. After 4 hours it will need to be discarded.

     Correction: Food item out of temperature control or improperly prepared that is considered unsafe shall be discarded. Time as a public health control shall not be used until a plan is provided and readily available for review by the regulatory authority. Time as a Public Health Control Plan was created on-site and left with owners. Records will be added to the account.

     Code 3-501.19 (A)

   • Not serious Core

     PACKAGED AND UNPACKAGED FOOD - COVERED CONTAINERS OR WRAPPING

     Spring rolls stored under counter and tempura stored in dry storage were observed to be unwrapped or uncovered.

     Correction: All foods that are not part of a cooling process shall be covered at all times to prevent cross-contamination. Food shall be discarded if suspected of cross-contamination.

     Code 3-302.11 (A) (4)

4. May 28, 2024 Routine · 2 priority, 3 priority foundation, 2 core
   • Serious Priority Corrected on site

     NO BARE HAND CONTACT WITH RTE-FOODS

     Employee observed handling ready-to eat foods with their bare hands. When inspector arrived imitation crab meat was being portioned by an employee with bare hands.

     Correction: Discard contaminated food; employees shall use single-use gloves or other suitable utensils when handling ready-to-eat foods. Employee put on gloves when inspector was started.

     Code 3-301.11 (B)

   • Serious Priority Corrected on site

     FOOD CONTACT SURFACES - CLEANING FREQUENCY

     Cutting board on prep station and sushi area, and scoop for rice are not cleaned every 4 hours.

     Correction: Clean and sanitize food contact surfaces used with time/temperature controlled for safety food a minimum of every 4 hours. Sanitizer bucket was made for wiping down cutting boards. A second scoop should be purchased if not going to be washed, rinsed, and sanitized every 4 hours.

     Code 4-602.11 (C)

   • Not serious Priority Foundation

     RTE/TCS FOOD - PROPER DATE MARKING

     Large containers of homemade sauces in the walk-in-cooler are not date marked. They are held for 5 days. No system in place to know when made.

     Correction: Adjust method or procedures so that all ready-to-eat time/temperature control for safety food are provided with date marking or an effective method of identifying when a food item has exceeded 7 days. Discard improperly date marked food or food that has past the 7 day shelf life.

     Code 3-501.17 (A)

   • Not serious Priority Foundation

     HANDWASHING CLEANSER AVAILABILITY

     Soap and paper toweling are not available at food employee handwashing sink in the dishwashing area.

     Correction: Provide hand soap and paper toweling at handwashing sink to facilitate proper handwashing.

     Code 6-301.11

   • Not serious Priority Foundation Corrected on site

     TOXIC SUBSTANCES - WORKING CONTAINERS

     Working containers of multiple spray bottles not labeled with common name of product. Two bottles, both labeled Awesome Cleaner, one was blue and one wash yellow.

     Correction: Label working containers with the common name of the material used. Bottles labeled or discarded during inspection.

     Code 7-102.11

   • Not serious Core Corrected on site

     WIPING CLOTHS - USE LIMITATION - CLOTHS FOR WIPING COUNTERS STORED IN SANITIZER

     Wiping cloth used for wiping surfaces stored, damp, on the counter.

     Correction: Cloths used for wiping counters and equipment shall be stored in a sanitizing solution in between uses. A sanitizer bucket was made for rags.

     Code 3-304.14 (B) (1)

   • Not serious Core

     INSECTS AND RODENTS - OUTER OPENINGS PROTECTED

     Back door wash propped open during the inspection which could be the source for the entrance of insects or rodents.

     Correction: Repair this hole or gap so that entrance by insects or rodents into the food establishment is prevented.

     Code 6-202.15 (A) (1)

5. May 25, 2023 Routine · 1 priority, 2 core
   • Serious Priority

     TCS FOOD - COLD HOLDING

     Shrimp in mini refrig is cold held at 44°F, Mush/Broccoli in prep cooler is at 45°F, Noodles in Walk in cooelr observed at 44°F

     Correction: Maintain cold time/temperature control for safety food at or below 41°F. Discard unsafe food items.

     Code 3-501.16 (A) (2) AND (B)

   • Not serious Core

     THERMOMETERS - FUNCTIONALITY - INTEGRAL OR PERMANENTLY AFFIXED MEASURING DEVICE

     Sushi Case and mini refrigerator observed without thermometers

     Correction: Provide a integral or permanently affixed temperature measuring device.

     Code 4-204.112 (B)

   • Not serious Core

     EQUIPMENT AND UTENSILS CONFORM TO ANSI STANDARDS

     MIni refrigerater is not ANSI certified or approved by the department.

     Correction: Unapproved equipment shall be removed from food service.

     Code 4-205.11