Sarku Japan
459 Brandon Town Center, Westfield Brandon, Brandon, FL 33511 · Permanent Food Service · License 3917638
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Sep 22 routine inspection1 high priority, 4 intermediate (2 repeats), 3 basic-23
- Safety score77
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 22, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 03, Food out of temperature: 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.
Sushi rice and stir fry vegetables listed in the written procedures not time marked.
Intermediate4
Code 03, Food out of temperature: pH meter used to test sushi rice not used according to manufacturer's instructions/no distilled water available.
Operator testing sushi rice with ph strip, using regular non-distilled water in attempt to test.
Repeat violation
Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required.
Log lists last batch of rice tested on 9/9/2026.
Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved HACCP plan and Process Waiver from the Division of Hotels and Restaurants.
More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Restaurant acidifying sushi rice and testing with Ph paper strip, and no process waiver. Discussed with manager to use time as a public health control until process waiver and HACCP Plan is submitted and approved. Operator has plan filled out, sushi rice is listed.
Repeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Bottle with yellow liquid under front line hand sink.
Basic3
Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
Unwashed lettuce stored over prepared stir fry vegetables in walk in cooler.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Scoop handle touching food in bulk rice bin.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Water bottle on soda syrup boxes.
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.