Samurai Japanese Steak House & Sushi Bar

3720 NW 13 St Ste 1, Gainesville, FL 32609 · Permanent Food Service · License 1103196

Official report

out of 100

Grade F

Safety score 18 of 100

Latest visit: Sep 17, 2026 (7 weeks ago)

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority, repeat · 24 other violations

How the score was calculated

Starting score100
Violations at the Sep 17 routine inspection
5 high priority (2 repeats), 5 intermediate (1 fixed on the spot, 2 repeats), 15 basic (6 repeats); basic violations cost 12 at most
-62
Administrative complaint on Sep 17
Counts in full until a follow-up finds the problems fixed
-20
Safety score18

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Sep172026

Routine inspection

25 violations found

First visitSep 17, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
25 violations found:
- 5 High priority
- 5 Intermediate
- 15 Basic
What the inspector cited
High priority5
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  cooked veggies (78°F - Cold Holding); cooked chicken (72°F - Cold Holding) items at room temperature on cooks line for 3 hours, employees stated they may place items on time control and discard after lunch hours.
  Repeat violationAdministrative complaint
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shell eggs over cooked chicken in reach in cooler on cooks line, employees added moved raw below. Fish egg in portioned container over ice cream in reach in freezer located in storage room.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
  Employee scratched neck then grabbed wrapped margarine and placed back in cooler.
- Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
  Brown paper towels lining grease on plate of bacon.
- Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
  Bleach next to mayo and sanitizer next to corn starch in dry storage room.
Intermediate5
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Interior and exterior of ice chute on drink machine.
  Repeat violation
- Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
  Sheet pan over Handwash sink by ice machine.
  Handwash sink used for purposes other than handwashing.
  Strainer and container in Handwash sink on cooks line, employee moved items.
  Fixed on the spotRepeat violation
  No paper towels or mechanical hand drying device provided at handwash sink.
  At Handwash sink in back of kitchen. At Handwash sink in hibachi dining room.
  No soap provided at handwash sink.
  At Handwash sink in back of kitchen.
Basic15
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Chicken in reach in cooler by dish area.
  Food stored on floor.
  Margarine bucket on floor in walk in cooler. Eggs on floor in walk in cooler.
  Repeat violation
- Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
  Spatulas in water at 122°F on cooks line. Rice scoops in water by rice cookers.
  Repeat violation
  In-use ice scoop stored on soiled surface between uses.
  Ice scoop on side ledge of ice machine that is soiled with dust.
  Repeat violation
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Employee drink on top shelf above server prep table in back kitchen, employees added moved drink.
  Fixed on the spotRepeat violation
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  No handle scoop in rice container.
  Food storage container/container lid cracked or broken.
  Lid on rice container is burnt/warped/no longer smooth and easily cleanable.
  Cardboard used to line nonfood-contact shelves.
  Soiled cardboard lining back table near back door.
  Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
  Wooden shelves in dry storage not sealed.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood filters soiled with grease over flat top. Top shelf above server back prep soiled with dust. Handles on bulk seasoning containers soiled. Ice machine bottom of the lid is soiled. The door jam is soiled on walk in cooler door. Exterior of sauce dispenser by dish/prep area.
  Repeat violation
- Code 29, Plumbing and backflow prevention: Standing water in floor drain/floor drain draining very slowly.
  Floor drain under ice machine slow draining.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Missing at Handwash sink by ice machine.
  Repeat violation
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  2 dead roaches on floor by reach in cooler at sushi bar.
  Exterior door has a gap at the threshold that opens to the outside.
  Back kitchen door sun shining through bottom indicating a gap.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
  Multiple ceiling tiles soiled with food splash in kitchen.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.