Sakura Ramen
6192 W Sample Rd, Coral Springs, FL 33067 · Permanent Food Service · License 1623133
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F. shredded cheese (48°F - Cold Holding) not prepped or portioned today stored inside of original packaging inside on food storage container at kitchen flip top.
How the score was calculated
- Starting score100
- Violations at the Sep 14 routine inspection3 high priority (1 no follow-up needed, 2 fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 2 basic-17
- Safety score83
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 visitSep 14, 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.
7 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. shredded cheese (48°F - Cold Holding) not prepped or portioned today stored inside of original packaging inside on food storage container at kitchen flip top.
Per operator, item has been stored for approximately 2 hours. Operator removed item from packaging and placed into food storage container to remove double layer and began to chill.
Fixed on the spot
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.
Tapioca boba pearls held on time at front counter not time marked. Per operator, item has been held for less than 2 hours. Operator applied time marked.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Non food grade paper towel used to line peanut storage container.
Intermediate2
Code 03, Food out of temperature: Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked pork (53°F - Cooling for 1 hour at 1:35, 53°F at 2:05) raw chicken (55°F - Ambient Cooling for 2 hours at 1:30, 54°F at 2:05) cooling in deep filled covered containers in walk in cooler.
At current rate of cooling, items will not reach 41°F with required time window. Operator removed covering to help increase cooling rate.
Fixed on the spotRepeat violation
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic2
Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit at front counter glass door reach in cooler.
Operator placed thermometer into unit.
Fixed on the spot
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
10ppm at kitchen prep area. Operator added chlorine to solution, retesting at 100ppm.
Fixed on the spot
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.
- Ambient temperature
- The air temperature inside a cooler or holding unit, rather than the food’s own.