Sakura Asian Fusion
Last inspected: Dec 19, 2025
41
Score
Going back to 2023, Sakura Asian Fusion has nine inspections in the public record. The most recent visit was on Dec 19, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have produced comparable findings, with counts hovering near nine violations per visit.
The most common issue across all inspections has been “food stored on floor”, showing up five times.
The city-wide average sits at 78, which Sakura Asian Fusion's 41 doesn't quite reach. The pattern in the record is worth a careful look.
9
Inspections
1
Critical latest
1
Major latest
7
Minor latest
Inspection History
Dec 19, 2025
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Plumbing Maintained; Sewage Disposal
FL-51
41
May 15, 2025
Routine - Food
1 critical violation. 2 major violations. 9 minor violations.
View 12 violations
High Priority - 1 Live, small flying insects found around sushi area. No contact with food contact surface. Manager actively trying to kill. Next unannounced.
35A-02-7
Intermediate - Spray bottle containing toxic substance not labeled. Degreaser. Manager labeled. **Corrected On-Site**
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Water tab at soda dispenser. Manager cleaned and sanitized. **Corrected On-Site**
22-02-4
Basic - 1 In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Women's/ employees.
32-04-4
Basic - Current Hotel and Restaurant license not displayed. Manager provided. **Corrected On-Site**
50-09-4
Basic - Food stored on floor. Multiple food items on floor in walk in freezer.
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 119F. Manager replaced water, rechecked and found at 152F. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters.
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Stored food not covered. Carrots, mushrooms, and other veggies not covered in wall in cooler. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Sugar and salt. Manager labeled. **Corrected On-Site** **Repeat Violation**
02D-01-5
45
Mar 28, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind dish machine **Warning** - From follow-up inspection 2025-02-21: **Time Extended** - From follow-up inspection 2025-03-28: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Worn, torn and/or soiled floors/carpeting. -grease on floor under woks -floors soiled under storage shelves in storage room **Warning** - From follow-up inspection 2025-02-21: **Time Extended** - From follow-up inspection 2025-03-28: **Time Extended**
36-10-4
90
Feb 21, 2025
Routine - Food
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
47
Dec 20, 2024
Routine - Food
1 critical violation. 1 major violation. 10 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -garlic in oil 63f less than 4 hours -cooked rice 46f,employee discarded **Warning**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. -Main menu sushi bar Sushi combo A/B Sashimi combo Sushi &Sashimi combo Chirashi Spicy tuna bowl Salmon combo Combo roll Tuna combo Makimono combo Chefs Special boat Sushi menu Under Nigiri or sashimi Escolar Salmon tuna scallops yellowtail Under remaking(hand tolls) Spicy salmon Spicy tuna Yellow tail Under Makimon (rolled tuna) Spicy hotate Philadelphia Rainbow Spicy salmon Spicy tuna Super tuna Super salmon Under our special rolls Asian fusion Dancing shrimp Kamikaze Orange lake Red &white River island Seafood spectacular Snow White Yin Yang Sushi menu had cooked foods identified **Warning**
02B-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Accumulation of debris on exterior of warewashing machine. -top of dish machine **Warning**
16-21-4
Basic - Food stored on floor. -bucket of onions on floor in walk in cooler **Warning**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -spoon in water in storage room -next to rice cooker **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets on cookline reach in cooler soiled -stove burners soiled with grease -exterior of flour and rice containers soiled **Warning**
23-03-4
Basic - Stored food not covered. -walk in freezer cooked chicken **Warning**
08B-12-5
Basic - Wall soiled with accumulated grease, food debris, and/or dust. -behind dish machine **Warning**
36-27-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. -flour container **Warning**
02D-01-5
Basic - Worn, torn and/or soiled floors/carpeting. -grease on floor under woks -floors soiled under storage shelves in storage room **Warning**
36-10-4
47
Apr 16, 2024
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef. Reach in cooler **Corrected On-Site**
08A-20-5
High Priority - 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 and the time removed from temperature control cannot be determined. Operator put time mark under 4 hours **Corrected On-Site** **Repeat Violation**
03F-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Heat light over prepared food. Dirty
22-02-4
Intermediate - 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. Sent operator copy **Corrective Action Taken**
11-27-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Food stored on floor. Many items walk in freezer **Repeat Violation**
08B-38-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets all Hood filters Hood fan grease dripping
23-03-4
50
Oct 31, 2023
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Wrapped Rice 44F-47F ,used for sushi in walk in cooler. Operator instructed to discard. **Corrective Action Taken**
03D-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - 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, **Corrected On-Site**
03F-02-5
Intermediate - 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 on double glass door reach in cooler, opened 24 hours ago. **Corrected On-Site**
02C-03-5
Basic - Dead roaches on premises. 1- dead roach on floor under register. Operator cleaned area and discarded, **Corrected On-Site**
35A-03-4
Basic - Dish machine area, wall soiled with accumulated grease, food debris, and/or dust.
36-27-5
Basic - Equipment in poor repair. Sushi bar sliding doors broken", a hole is in the door .
14-11-5
Basic - Food stored on floor. Bucket of a pho stored on walk in cooler floor. Boxes of squid stored on walk in freezer floor.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish machine racks soiled with dirt and grime.
23-03-4
45
May 30, 2023
Routine - Food
3 major violations. 10 minor violations.
View 13 violations
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
Food Obtained from Approved Sources
FL-11
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
39
Feb 14, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked noddles (46F - Cold Holding)less then 4 hours Operator added ice bag and closed lid 2 reading at 2:30 at 42F **Corrected On-Site**
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator found written time plan but unreadable Supplied operator with time as a public health form **Corrective Action Taken**
03F-10-5
Basic - Carbon dioxide/helium tanks not adequately secured. Underneath 3 comp sink
51-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Stored in dry storage room
14-09-4
Basic - Food stored on floor. Fryer oil next to wok on floor Operator picked up off floor **Corrected On-Site**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Deli container In salt container
10-01-5
Basic - Single-service articles improperly stored. On floor in storage shed
25-05-4
61
Frequently Asked Questions
When was Sakura Asian Fusion last inspected?
The most recent health inspection at Sakura Asian Fusion on file is from Dec 19, 2025. The public record contains nine inspections in total.
What is the most common violation at Sakura Asian Fusion?
Across the inspection record, “food stored on floor” has been cited five times, more than any other issue at Sakura Asian Fusion.
How does Sakura Asian Fusion compare to other restaurants in Kissimmee?
Sakura Asian Fusion most recently scored 41 out of 100, which is lower than the Kissimmee average of 78.
Has Sakura Asian Fusion's inspection record improved over time?
Results have been roughly steady. Inspections at Sakura Asian Fusion have averaged around nine violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Sakura Asian Fusion means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Sakura Asian Fusion inspected?
Based on the inspection history on file, Sakura Asian Fusion is inspected around three times per year on average.
Nearby Restaurants