Sakura Japanese Restaurant
Last inspected: Dec 17, 2025
55
Score
Inspectors have visited Sakura Japanese Restaurant eight times, with records going back to 2022. On Dec 17, 2025, the health department conducted the most recent visit. The medium risk tier sits in the middle: not spotless, but not alarming either.
Inspection results have stayed in a similar range over the last few visits, averaging around seven violations each.
“Buildup of food debris/soil residue on equipment door handles” accounts for the largest share of issues, appearing four times across the record.
Compared to other Jacksonville restaurants (averaging 74), there's room to close the gap. The record is unremarkable in either direction.
8
Inspections
1
Critical latest
1
Major latest
2
Minor latest
Inspection History
Dec 17, 2025
Complaint Full
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
55
Oct 6, 2025
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
58
Mar 10, 2025
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
32
Oct 28, 2024
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine chlorine 0 ppm. Person In Charge changed supply bucket. 100 ppm. **Corrected On-Site**
22-45-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink container on prep table. Wait-station. Moved by manager **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Food stored in a location that is exposed to splash/dust. Container of panko stored under paper towel dispenser At wait-station. Moved by manager **Corrected On-Site**
08B-36-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Soiled int of reach in cooler / make table. Kitchen.
22-16-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. **Repeat Violation**
23-24-4
70
Feb 22, 2024
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Food service employee cutting Ready to eat mushrooms and kimchi with bare hand contact. Manager intervened **Corrective Action Taken**
09-01-4
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing at non chemical side of splitter at mop sink.
29-42-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Minor soiled deflector plate in ice machine located: kitchen.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. **Repeat Violation**
23-24-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks container on prep area. Moved by manager. **Corrected On-Site**
12B-07-4
Basic - Old food stuck to clean dishware/utensils. Old labels on exterior of cleaned containers. **Repeat Violation**
16-48-4
Basic - Stored food not covered. Open pack of seasoning uncovered by prep area. Moved by manager. **Corrected On-Site**
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen Lobster thawing in standing water. Moved by manager **Corrected On-Site**
06-01-5
55
Nov 7, 2023
Routine - Food
1 critical violation. 1 major violation. 5 minor violations.
View 7 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Establishment license expired 06/01/2023 **Admin Complaint**
50-17-3
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical bottle. Kitchen. marked by manager. **Corrected On-Site**
41-17-4
Basic - Bathroom door left open other than during cleaning or maintenance. Employee restroom door left open.
32-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers
23-24-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs over handle. Moved by manager. **Corrected On-Site**
10-20-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen poultry thawing at room temperature in kitchen. Moved by manager **Corrected On-Site**
06-01-5
Basic - Vending machine exterior soiled. Soiled exterior of equipment including handles to coolers. **Repeat Violation**
23-01-4
61
Mar 21, 2023
Routine - Food
1 critical violation. 2 major violations. 6 minor violations.
View 9 violations
High Priority - Toxic substance/chemical improperly stored. Chemical spray bottle by clean plates. Frontline. Moved by manager. **Corrected On-Site**
41-10-4
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ About 6 food service employees onsite with no certified food manger present Arrived later. **Corrective Action Taken**
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle at kitchen.
41-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers. Kitchen.
23-24-4
Basic - In-use tongs stored on equipment door handle between uses. Tongs over oven handle. Moved by manager. **Corrected On-Site**
10-20-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoon in standing water at 80°. **Repeat Violation**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Soiled walk in cooler shelves.
23-03-4
Basic - Stored food not covered. Uncovered prepped foods in walk in cooler.
08B-12-5
Basic - Food-contact surface of silverware provided for customers at salad bar/buffet not properly protected. Plates at hibachi not protected while hoods are being cleaned. Person In Charge had all plates moved. **Corrective Action Taken**
24-19-4
52
Oct 31, 2022
Routine - Food
3 critical violations. 1 major violation. 8 minor violations.
View 12 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw shrimp over ready to eat sauce in reach in cooler. Moved by manager. **Corrected On-Site**
08A-02-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vaccum breaker at mop sink missing from split at non-chemical side.
29-42-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 tiny flies in wait-station. 2 tiny flies in kitchen.
35A-02-6
Intermediate - Identity of food or food product misrepresented. Establishment offers "White Tuna" on sushi menu however actual fish used is escolar. Note: further down on same menu , WHITE TUNA is disclosed as ESCOLAR. No callback per district office **Admin Complaint**
52-01-4
Basic - Bathroom door left open other than during cleaning or maintenance. Rear employee restroom door left open
32-02-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. No self closing mechanism on employee restroom.
32-04-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Spoons in standing water 70°.
10-07-4
Basic - Old labels stuck to food containers after cleaning. Old labels on exterior of cleaned containers. Multiple.
16-46-4
Basic - Open dumpster lid. Dumpster lid open.
33-16-4
Basic - Raw fruits/vegetables not washed prior to preparation. Cut avocados with lables still on : prep table.
08B-39-4
Basic - Stored food not covered. Bowls of margarine uncovered in walk in cooler.
08B-12-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Multiple wet wipes on counter in : kitchen.
21-12-4
39
Frequently Asked Questions
When was Sakura Japanese Restaurant last inspected?
The most recent health inspection at Sakura Japanese Restaurant on file is from Dec 17, 2025. The public record contains eight inspections in total.
What is the most common violation at Sakura Japanese Restaurant?
Across the inspection record, “buildup of food debris/soil residue on equipment door handles” has been cited four times, more than any other issue at Sakura Japanese Restaurant.
How does Sakura Japanese Restaurant compare to other restaurants in Jacksonville?
Sakura Japanese Restaurant most recently scored 55 out of 100, which is lower than the Jacksonville average of 74.
Has Sakura Japanese Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Sakura Japanese Restaurant have averaged around seven violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Sakura Japanese Restaurant means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Sakura Japanese Restaurant inspected?
Based on the inspection history on file, Sakura Japanese Restaurant is inspected around three times per year on average.
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