Sakura

1548 Ohio Ave S, Live Oak, FL 32064 · Permanent Food Service · License 7100318

Official report

out of 100

Grade C

Safety score 74 of 100

Latest visit: Jul 13, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · fixed on the spot · 12 other violations

How the score was calculated

Starting score100
Violations at the Jul 13 routine inspection
3 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot), 7 basic (2 repeats)
-26
Safety score74

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

Inspection history

1 inspection · 1 visit

Jul132026

Routine inspection

13 violations found

First visitJul 13, 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:
- 3 High priority
- 3 Intermediate
- 7 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Items stored in reach-in cooler across from cook line: tofu (45°F - Cold Holding). Manager stated tofu placed in cooler one hour prior to temperature being taken. Manager moved tofu to walk-in freezer to reduce temperature to 41°F.
  Fixed on the spot
  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 stored behind front counter. Manager stated rice placed out at 1:00 pm. Manager placed proper time mark on rice.
  Fixed on the spot
- Code 22, Food-contact surfaces clean and sanitized: Chlorine sanitizer not at proper minimum strength for manual warewashing.
  Do not use equipment/utensils not properly sanitized. Employee observed washing and rinsing pans without sanitizing. Manager had employee make sanitized water and rewash dishes.
  Fixed on the spot
Intermediate3
- Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
  No written procedure available. Inspector provided operator with written procedure.
  Fixed on the spot
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Employee rinsed towel in sushi are hand washing sink.
- Code 53, Manager certification and employee training: Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained.
  Four employee training certificates are copies.
Basic7
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Salt stored on kitchen shelf. Manager placed cover on salt.
  Fixed on the spot
  Food stored on floor.
  Plastic container of dumplings stored on walk-in freezer floor. Manager placed dumplings on shelf.
  Fixed on the spotRepeat violation
- Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
  Kitchen sanitizer bucket, 0 ppm. Manager changed sanitizer water, 100 ppm.
  Fixed on the spot
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Hood vents above front counter grill greasy.
- Code 24, Clean equipment storage and air drying: Equipment and utensils not properly air-dried - wet nesting.
  Containers stored over three compartment sink.
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  Egg cartons reused in pans of reach-in cooler across from cook line. Manager removed eg* cartons during inspection.
  Fixed on the spotRepeat violation
- Code 35, Insects, rodents, pests and animals: Fly sticky tape hanging over food/food preparation area/food-contact equipment.
  Two fly strips observed in back of 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.
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.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.