Sarku Japan
7974 W McNab Rd, North Lauderdale, FL 33068 · Permanent Food Service · License 1624855
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 10 routine inspection3 high priority (fixed on the spot), 1 basic-10
- Safety score90
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 10, 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.
4 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 in left two drawers at cook line , fried egg roll (47°F - Cold Holding); Holding); cooked chicken dumpling (47°F - Cold Holding) , spring roll (47°F - Cold Holding) Per operator items were out of temperature for less than 2 hours . Advised operator to place items in freezer for quick chill. Recheck was done and items are now reading , fried egg roll (43°F - Cold Holding); Holding); cooked chicken dumpling (41°F - Cold Holding) , spring roll (42°F - Cold Holding )
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
In walk in cooler , raw shell eggs stored over unwashed carrots and avocados. Operator removed eggs to the lower shelf during the inspection.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
1. In grill flat top draw at cook line , Raw beef stored over cabbage 2. Raw salmon stored over imitation krab meat . Educated operator on proper storage / separation . Operator reorganized during the inspection storing raw meats to the lower shelf during the inspection.
Fixed on the spot
Basic1
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Dry storage rack shelves to the back of kitchen soiled with grease.
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.