Sakura Ramen
15771 Sheridan Street, Southwest Ranches, FL 33331 · Permanent Food Service · License 1625148
What drove the grade
Nonfood-grade bags used in direct contact with food.
How the score was calculated
- Starting score100
- Violations at the Oct 5 routine inspection3 high priority (2 fixed on the spot, 2 repeats), 1 intermediate, 5 basic (2 repeats)-26
- Administrative complaint on Oct 5, now complaint after follow-upCounts in full until a follow-up finds the problems fixed-20
- Safety score54
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 4 visitsLatest inspection
Routine inspection
- Follow-up visitOct 6, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
At time of callback inspection beans spout (38°F - Cold Holding) Observed in lower flip top cooler cooked chicken nuggets (55°F - Cold Holding); spring rolls (51°F - Cold Holding); shrimp tempura (51°F - Cold Holding) Operator lowered thermostat on unit.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
At time of callback inspection ice cubes were present in handwashing sink.
- First visitOct 5, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
9 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 flip top cooler beans spout (45-47°F - Cold Holding) in over stacked container per operator removed from walk-in cooler and placed in unit held out of temperature less than one hour not portion or prepared today. Operator added ice. Observed in lower flip top cooler cooked chicken nuggets (55°F - Cold Holding); spring rolls (55°F - Cold Holding); shrimp tempura (55°F - Cold Holding) items removed from walk-in and placed in unit held out of temperature less than two hours not portion or prepared today. Operator placed in reach in freezer.
Fixed on the spotRepeat violationAdministrative complaint
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed on cooling line rail cooked beef (121°F - Hot Holding) per operator held out of temperature less two hours. Employee reheated in wok.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed in walk in cooler cilantro stored in contact with a togo t shirt bag.
Repeat violationAdministrative complaint
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed handwashing sink by three compartment sink being used as a dump sink evident by food particles in sink. Observed employee filling up sanitizer bucket at hand washing sink.
Basic5
Code 08, Food protection and cross-contamination: Stored food not covered.
Observed in walk-in cooler a container of raw pork not covered.
Food stored on floor.
Observed bag of onions stored on kitchen door by rear door exit. Observed in walk-in cooler a container of raw pork, hard boiled eggs,sliced cooked pork stored on the floor.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed in rice cooker a plastic cup with no handle used to dispense rice.
Repeat violationAdministrative complaint
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
10 Ppm chlorine. Operator added more chlorine rechecked 50 Ppm
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.
Interior left side.
Repeat violationAdministrative complaint
Earlier inspections 1
C78Routine inspection12 violations, 2 high priority · 1 follow-up visit Fixed at follow-up
- Follow-up visitJul 9, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Operator ordered arriving later today.
More time given
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Still missing
More time given
- First visitJul 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in open flip top cooler hard boiled eggs (47°F - Cold Holding); sliced cooked pork (47°F - Cold Holding); fried tofu (44-47°F - Cold Holding); kimchi (44-47°F - Cold Holding); egg rolls (51°F - Cold Holding); breaded shrimp (51°F - Cold Holding) per operator items removed from walk-in cooler and placed in unit less than 2 hours not portion or prepared today. Operator placed ice underneath items and closed lids.
Fixed on the spotRepeat violationAdministrative complaint
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Observed raw chicken stored in contact with t shirt bags in freezer chest.
Intermediate2
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed employee dump sanitizer solution in hand washing sink.
Code 53, Manager certification and employee training: Food manager certification expired.
A list of accredited food manager certification examination providers can be found at https://www2.myfloridalicense.com/hotels-restaurants/food-lodging/food-manager/Jian Wu Zheng issued 12/16/2020
Basic8
Code 08, Food protection and cross-contamination: Stored food not covered.
Multiple food items in walk-in cooler pan.
Food stored on floor.
Observed multiple food items stored on the floor in walk-in cooler pan of cooked sliced pork,raw pork
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed plastic cup with out handle inside rice cooker.
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
0 Ppm. Operator made new solution rechecked 50 Ppm
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 left side interior of ice machine
Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
Observed single serve items not stored inverted on shelf above flip top on cook line
Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
Next to three compartment sink.
Code 36, Floors, walls, ceilings and ventilation: Ceiling tile missing.
Above walk-in cooler
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.