Sakura Hibachi Ramen Sushi
8822 State Rd 52, Hudson, FL 34667 · Permanent Food Service · License 6114029
What drove the grade
Non-food grade paper/paper towel used as liner for food container.
How the score was calculated
- Starting score100
- Violations at the Jul 15 routine inspection1 high priority (no follow-up needed), 4 intermediate (fixed on the spot), 1 basic-12
- Safety score88
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 15, 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.
6 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
In the sushi prep area.
Intermediate4
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed 1 metal scrubber and a plastic straw in the handwash sink right when you walk into the kitchen on the left. The operator moved the items.
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
The handwash sink right when you walk into the kitchen on the left. The operator placed paper towels.
Fixed on the spot
No soap provided at handwash sink.
The handwash sink right when you walk into the kitchen on the left. The operator placed soap.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
1 bottle on the cook line not labeled. The operator labeled the bottle.
Fixed on the spot
Basic1
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.
A book bag and purse in food service area. The operator moved the items.
Fixed on the spot
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.