Sakura of Japan

4125 Cleveland Ave Unit 1105, Fort Myers, FL 33901 · Permanent Food Service · License 4605096

Official report

out of 100

Grade C

Safety score 70 of 100

Latest visit: Aug 7, 2026

What drove the grade

Nonfood-grade containers used for food storage - direct contact with food.High priority · 14 other violations

How the score was calculated

Starting score100
Violations at the Aug 6 routine inspection
4 high priority (3 fixed by the Aug 7 follow-up), 2 intermediate, 9 basic
-30
Safety score70

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Aug62026

Routine inspection

15 violations found · Inspector came back once

Follow-up visitAug 7, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
8 earlier violations still noted, but not enough to need another visit:
- 1 High priority
- 1 Intermediate
- 6 Basic
What was still cited
High priority1
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
  More time given
Intermediate1
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  More time given
Basic6
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer in kitchen.
  More time given
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall above 3 compartment sink soiled with accumulated grease, food debris, and/or dust.
  More time given
  Ceiling/ceiling tile above 3 compartment sink shows damage or is in disrepair.
  More time given
  Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling in kitchen.
  More time given
Official report, on the Florida DBPR website
First visitAug 6, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
15 violations found:
- 4 High priority
- 2 Intermediate
- 9 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Observed cooked green beans (122°F - Hot Holding); cooked plantains (95°F - Hot Holding) at the front counter. Observed cooked chicken (114°F - Hot Holding) in kitchen.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed raw chicken stored over sauce in walk in cooler.
  Food stored in ice used for drinks.
  See stop sale. Observed single serve plastic water bottle in ice at front soda dispenser.
- Code 14, Food-contact surfaces designed and maintained: Nonfood-grade containers used for food storage - direct contact with food.
  Observed multiple nonfood-grade bins used to store chicken, noodles, rice, etc.
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening.
  Observed container of milk in walk in cooler bearing no date marking.
- Code 31, Handwash sinks and supplies: Handwash sink in kitchen blocked by trash can, not accessible for employee use at all times.
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed multiple containers with spices in kitchen removed from original container not identified by common name.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed onions, containers of noodles and chicken on floor of walk in cooler. Observed container of oil on floor in kitchen.
- Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
  Observed open bottle of water stored in reach in cooler in kitchen with food to be served to the public.
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer in kitchen.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Observed plastic containers wet nesting above 3 compartment sink.
- Code 36, Floors, walls, ceilings and ventilation: Wall above 3 compartment sink soiled with accumulated grease, food debris, and/or dust.
  Ceiling/ceiling tile above 3 compartment sink shows damage or is in disrepair.
  Hood ventilation system inadequate as evidenced by grease accumulation on walls/ceiling in kitchen.
- Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
  Observed purse, cell phone, and drink stored on top of the slicer in kitchen.
Official report, on the Florida DBPR website

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.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.