SARKU JAPAN

Intermediate - - From initial inspection : Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved Process Waiver from the Division of Hotels and Restaurants. Restaurant acidifying sushi rice and testing with Ph paper strip, and no process waiver. Current log showed Ph of 4.3 Discussed with manager to use time as a public health control until process waiver and HACCP Plan is submitted and approved. Sent paperwork to operator Warning - From follow-up inspection 2025-10-30: Time Extended

Intermediate - - From initial inspection : Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Operator only had invoices for past 30 days. Warning - From follow-up inspection 2025-10-30: Time Extended

Intermediate - - From initial inspection : Intermediate - No quaternary ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Current test strips expired in 2020, no replacement strips available Warning - From follow-up inspection 2025-10-30: Time Extended

Intermediate - - From initial inspection : Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is acidifying sushi rice with no HACCP Plan. Discussed with manager to use time as a public health control until process waiver and HACCP Plan is submitted and approved. Sent paperwork to operator. Warning - From follow-up inspection 2025-10-30: Time Extended

Intermediate - - From initial inspection : Intermediate - pH meter used to test sushi rice not used according to manufacturer's instructions/no distilled water available. Operator testing each batch of sushi rice with ph strip that expired in 2019 and using regular non-distilled water in attempt to test. Discussed with manager to use time as a public health control until process waiver and HACCP Plan is submitted and approved. Sent paperwork to operator Warning - From follow-up inspection 2025-10-30: Time Extended

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 1 18lb case of washed and cut broccoli placed back into original container. Manager voluntarily removed box from walk in, and threw box in trash. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: cut cabbage (48F - Cold Holding) Not being held with any temperature control. Discussed with manager to keep on ice or use time as a public health control. Warning

Intermediate - Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved Process Waiver from the Division of Hotels and Restaurants. Restaurant acidifying sushi rice and testing with Ph paper strip, and no process waiver. Current log showed Ph of 4.3 Discussed with manager to use time as a public health control until process waiver and HACCP Plan is submitted and approved. Sent paperwork to operator Warning

Intermediate - Failure to maintain freezing records on nonexempt fish for 90 days. Operator only had invoices for past 30 days. Warning

Intermediate - No quaternary ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Current test strips expired in 2020, no replacement strips available Warning

Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is acidifying sushi rice with no HACCP Plan. Discussed with manager to use time as a public health control until process waiver and HACCP Plan is submitted and approved. Sent paperwork to operator. Warning

Intermediate - pH meter used to test sushi rice not used according to manufacturer's instructions/no distilled water available. Operator testing each batch of sushi rice with ph strip that expired in 2019 and using regular non-distilled water in attempt to test. Discussed with manager to use time as a public health control until process waiver and HACCP Plan is submitted and approved. Sent paperwork to operator Warning

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone next to sushi boxes. Warning

Basic - Food-contact surface not cleaned and sanitized between working with unwashed produce and ready-to-eat food. Observed 1 18lb case of washed and cut broccoli placed back into original container. Manager voluntarily removed container from walk in and disposed in trash. Stop sale. Corrective Action Taken Warning

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed sushi knives stored in 91F standing water. Warning

Basic - Single-service articles improperly stored. Sushi to go boxes and lids stored upright. Warning

Basic - Utensils in poor condition. Ice bucket broken, can't hang upside down. Warning

Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer bucket on cook line reading 0 ppm. Manager remade bucket, testing at 200 ppm. Corrected On-Site Warning

High Priority - Live, small flying insects found. 4 live flies observed at mop sink. Operator eradicated, cleaned and sanitized the area. Corrected On-Site Warning

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Emailed to operator, printed and posted. Corrected On-Site Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning

Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled bottle with yellow liquid observed on shelf in dish area. Manager placed label Corrected On-Site Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned. Corrected On-Site Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Warning

Basic - Equipment in poor repair. Gaskets torn on reach in freezer doors Repeat Violation Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. 6 droppings observed on soda syrup boxes on rack. Observed employee removed the droppings, clean and sanitize the area. Corrected On-Site Admin Complaint

Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in kitchen blocked by trash can Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed employee rinse ladle in front hand sink. Warning

Basic - Carbon dioxide/helium tanks not adequately secured. Observed employee secure. Corrected On-Site Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning

Basic - Equipment in poor repair. Gaskets torn on reach in freezer doors Warning

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Tongs in cooked noodles in chef base. Employee removed tongs. Corrected On-Site Warning

High Priority - Container of medicine improperly stored. Observed medicine stored on Ice machine Warning

Intermediate - Handwash sink not accessible for employee use at all times. Observed machine blocking hand sink near back door Warning

Intermediate - No running water at mop sink. Warning

Intermediate - No running water at three-compartment sink. Warning

Intermediate - Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.

Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Warning

Basic - Floor area(s) covered with standing water. Observed in walk-in cooler Warning

Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Repeat Violation