Sakura Gables Japanese Rest

440 S Dixie Hwy, Coral Gables, FL 33146 · Permanent Food Service · License 2301326

Official report

out of 100

Grade C

Safety score 73 of 100

Latest visit: Aug 27, 2026

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · no follow-up needed · 20 other violations

How the score was calculated

Starting score100
Violations at the Aug 27 routine inspection
3 high priority (2 no follow-up needed, 1 fixed on the spot), 2 intermediate, 16 basic (3 repeats); basic violations cost 12 at most
-27
Safety score73

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

Inspection history

1 inspection · 1 visit

Aug272026

Routine inspection

21 violations found

First visitAug 27, 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.
21 violations found:
- 3 High priority
- 2 Intermediate
- 16 Basic
What the inspector cited
High priority3
- 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 at microwave lo mein (124°F - Hot Holding).
  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.
  See stop sale. Observed for sushi rice at cook line. As per operator was placed 2 hours ago. Operator placed time onto rice.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Observed at walk in cooler and and reach in cooler raw fish and chicken stored over sauces and salads.
Intermediate2
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed none available for chlorine.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed kitchen hand sink used to store utensils and lids.
Basic16
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed at kitchen reach in cooler plates of salads stored uncovered.
- 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.
  Observed throughout in containers of breading, flour, rice.
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed in container of flour.
  Cutting board has cut marks and is no longer cleanable.
  Observed throughout.
  Walk-in cooler/freezer shelves with rust that has pitted the surface.
  Repeat violation
  Establishment using wood (other than a hard, close-grained wood) as a food-contact surface.
  Observed large sushi rice bowl used to mix sushi rice untreated wood.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed gaskets, counters and shelves soiled with food/ grease build up.
- Code 24, Clean equipment storage and air drying: Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash.
  Observed stored in bucket next to hand sink next to walk in cooler.
- Code 35, Insects, rodents, pests and animals: Outer openings not protected with self-closing doors.
  Observed for kitchen exit door.
  Screening is not 16-mesh to the inch.
  Observed at open kitchen exit door.
  Repeat violation
- Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
  Hole in or other damage to wall.
  Observed throughout kitchen.
  Wall soiled with accumulated grease, food debris, and/or dust.
  Observed throughout kitchen a front sushi area.
  Ceiling/ceiling tile shows damage or is in disrepair.
  Observed throughout.
  Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Observed at kitchen area.
  Unclean building components, attachments or fixtures.
  Observed hood filters soiled with grease build up
  Repeat violation
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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Stop sale: An order that the food can’t be sold or served.