Sakura Japanese Restaurant
1750 University Dr #115, Coral Springs, FL 33071 · Permanent Food Service · License 1618693
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Jul 16 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot, 2 repeats), 5 basic (1 repeat)-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitJul 16, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority3
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cream cheese cold held at sushi station at 45°F. Per operator, item transfer to unit 2 hours prior to the inspection. Operator transfer to reach in freezer for quick chill.
Fixed on the spotRepeat violationAdministrative complaint
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°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. Observed employee touch cream cheese and peel avocado with bare hands. After brief education, employee wash hands and wear gloves.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer at dishwashing machine exceeds 200 ppm. Advise manager to used 3 compartment sink for sanitization unit machine fixed.
Repeat violationAdministrative complaint
Basic5
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Observed unwashed bananas stored over dressings in reach in cooler. Operator relocate bananas to bottom shelf.
Fixed on the spot
Food stored on floor.
Observed containers with cooking oil stored on dry storage floor.
Repeat violationAdministrative complaint
Employee personal food not properly identified and segregated from food to be served to the public.
Observed employee milk store on top shelf in walk in cooler not segregated or identified from restaurant food.
Code 10, In-use utensils properly stored: In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container.
Observed scoop with handle stored inside container with drinking ice. Operator removed
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed accumulation of black mold like substances buildup inside ice machine.
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.