Sakura Buffet

301 E International Speedway B, Deland, FL 32724 · Permanent Food Service · License 7407830

Official report

out of 100

Grade B

Safety score 80 of 100

Latest visit: Jul 31, 2026

What drove the grade

Stop Sale issued due to food not being in a wholesome, sound condition.High priority · no follow-up needed · 10 other violations

How the score was calculated

Starting score100
Violations at the Jul 31 complaint inspection
3 high priority (no follow-up needed), 2 intermediate (1 fixed on the spot), 6 basic
-20
Safety score80

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

Inspection history

1 inspection · 1 visit

Jul312026

Complaint inspection

11 violations found

First visitJul 31, 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.
11 violations found:
- 3 High priority
- 2 Intermediate
- 6 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
  See Stop Sale.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Hibachi station raw shell eggs (57°F - ambient temperature ); less than 2 hours, operator placed ice.
- Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
  Raw shrimp over noodles in hibachi low boy cold holding unit. Operator relocated.
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Food worker at Hibachi filling container with water at hand sink. Educated operator
  Fixed on the spot
- Code 53, Manager certification and employee training: Required employee training expired for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Sai Ni 9-26-2025 Hospitality Resource
Basic6
- Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  Personal opened beverage on kitchen low boy freezer. Operator removed .
  Fixed on the spot
  Employee beverage container in ice machine at wait station.
  Operator instructed to discard ice .
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in sushi bar freezer chest
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Wait station ice machine with mold like substance.
- Code 35, Insects, rodents, pests and animals: Dead roaches on premises.
  2- dead roaches on floor at rear dining room area. 1- in storage area, on floor . Operator removed,
  Fixed on the spot
- 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.
  Bag placed on storage rack by produce walk in cooler. Operator relocated .
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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.