Sakada Japanese Steak House
120 San Marco Ave, Saint Augustine, FL 32084 · Permanent Food Service · License 6502035
What drove the grade
Spray hose at dish sink lower than flood rim of sink.
How the score was calculated
- Starting score100
- Violations at the Jul 9 routine inspection4 high priority (2 no follow-up needed, 2 fixed on the spot, 1 repeat), 2 intermediate (1 fixed on the spot), 7 basic (3 repeats)-29
- Safety score71
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 9, 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.
13 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to adulteration of food product.
Salmon lined in paper towels.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Chicken 48°F; ( - Cold Holding). Per person in charge out for 1 hour. Placed inside walk in cooler.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw beef over canned soy sauce. Person in charge moved beef.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Spray hose at dish sink lower than flood rim of sink.
Spray hose is hanging in sink.
Repeat violation
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.
Milk in front cooler not dated. Person in charge dated.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Large sprayer by back door not labeled.
Basic7
Code 08, Food protection and cross-contamination: Food not stored at least 6 inches off of the floor.
Oil on floor. Person in charge moved oil.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Spatulas in standing water. Person in charge emptied water.
Fixed on the spot
In-use tongs stored on equipment door handle between uses.
Tongs hanging from bucket. Person in charge removed tongs.
Fixed on the spotRepeat violation
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Wet rag under cutting board. Person in charge removed.
Fixed on the spotRepeat violation
Code 24, Clean equipment storage and air drying: Clean utensils or equipment stored in dirty drawer or rack.
Knives on knife rack are soiled.
Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
Grease on floor behind cookline.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Two co2 tanks not secured. Person in charge secured tanks b
Repeat violation
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.