Samurai Japanese Steak House & Sushi Bar
Last inspected: Apr 20, 2026
100
Score
Samurai Japanese Steak House & Sushi Bar has been inspected 18 times since 2022. The most recent visit was on Apr 20, 2026. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Things have been moving in the right direction, with the rolling count dropping from around 11 violations to closer to eight violations per visit.
Looking across the full record, “raw animal food stored over/not properly separated” is the recurring theme, flagged five times.
Samurai Japanese Steak House & Sushi Bar's latest score of 100 sits above the Gainesville average of 75. There isn't much in the file that would give a customer pause.
18
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Apr 20, 2026
Complaint Full
No violations found.
100
Apr 9, 2026
Complaint Full
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine at 10pm CL **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs in reach in cooler stored above Ready-To-Eat dressing. Manager moved raw shelled eggs to bottom shelf. Raw steak stored over butter. Manager moved the butter. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Bottle containing toxic substance not labeled. Red ketchup squeeze bottle containing soap not labeled. Manager labeled bottle. **Corrected On-Site**
41-17-4
Basic - Dead roaches on premises. Two dead roaches in order of FACP room
35A-03-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Apron and employee jacket stored on vegetable bag. **Repeat Violation**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean stacked ( cups )not properly air-dried, and stored wet on clean ware rack resulting in wet nesting.
24-08-4
Basic - Evidence of employee smoking in food preparation, food storage or warewashing area. Vape device charging on table with cups at serve station. Manager removed device **Corrected On-Site**
12B-06-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Gap under both back doors of establishment
35B-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink sign missing at handwash sink next to ice machine. Inspector provided sign. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in freezer on cook line soiled with food debris. Manager cleaned gasket **Corrected On-Site**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in-cooler shelves rusting.
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Wet mop not in use stored in wringing device. Mop placed to hang dry **Corrected On-Site**
42-01-4
43
Mar 16, 2026
Complaint Full
2 critical violations. 4 major violations. 6 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
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
Toilet Rooms Maintained
FL-53
19
Mar 6, 2026
Complaint Full
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
32
Dec 4, 2025
Complaint Full
1 critical violation. 1 major violation. 7 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
37
Aug 26, 2025
Routine - Food
2 critical violations. 2 major violations. 10 minor violations.
View 14 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Toilet Rooms Maintained
FL-53
19
Jun 17, 2025
Complaint Partial
No violations found.
100
Apr 21, 2025
Routine - Food
No violations found.
100
Feb 10, 2025
Routine - Food
4 critical violations. 4 major violations. 9 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over lettuce, beef stored over cut onions, salmon stored over cooked noodles in walk-in cooler. Manager had employee place all raw items underneath ready to eat items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from cook line: cheesecake (46F - Cold Holding). Employee stated cheesecake placed in cooler 2 hours prior to temperature being taken. Manager moved cheesecake to walk-in freezer to reduce temperature to 41F. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-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. Rice stored in sushi area. Manager stated rice was placed in sushi area at 11:00 am. Manager placed proper time marking on rice. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Bottle of WD 40 stored on top of soda box next to kitchen ice machine. Employee moved WD 40 to area where chemicals are stored. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. No proof of employees being informed of their reporting responsibilities.
11-26-1
Intermediate - No soap provided at handwash sink. No soap and hand towels at hand washing sink next to mop sink.
31B-03-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener on prep table across from walk-in cooler. Ice chute of soda machine in wait station. **Repeat Violation**
22-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All employee training expired on 10/24/2027. **Warning**
53B-01-5
Basic - Cardboard used to line food-contact shelves. Shelves in dry storage room.
14-05-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf next to microwave above prep table across from cook line fryers. Employee drink on top of reach-in cooler in wait station. Manager removed drinks during inspection. **Corrected On-Site** **Repeat Violation**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating in front of walk-in freezer. Manager had employee discard food during inspection. **Corrected On-Site**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee coat stored on top of onions across from kitchen ice machine. Employee removed coat during inspection. **Corrected On-Site** **Repeat Violation**
40-06-5
Basic - Food stored on floor. Soy sauce stored on floor across from walk-in cooler.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line. Walk-in cooler gasket. Area around soda nozzles of wait station soda machine. **Repeat Violation**
23-03-4
Basic - Single-service articles improperly stored. Napkins stored on floor in dry storage room. Manager placed napkins on shelf during inspection. **Corrected On-Site**
25-05-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth stored in wait station. Manager placed wiping cloth in sanitizer solution. **Corrected On-Site**
21-12-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop bread crumbs on cook line.
14-01-5
23
Sep 11, 2024
Routine - Food
No violations found.
100
Sep 9, 2024
Routine - Food
7 critical violations. 1 major violation. 8 minor violations.
View 16 violations
High Priority - Container of medicine improperly stored. Bottle of Motrin stored on kitchen prep table next to microwave and above bread crumbs. Manager removed bottle of Motrin during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over cooked chicken in reach-in cooler across from cook line. Manager placed cooked chicken on top shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Employee handled dirty dishes and proceeded to handle clean dishes without washing hands. Manager had employee wash hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-02-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line: cheesecake (50F - Cold Holding); shrimp (48F - Cold Holding); scallops (48F - Cold Holding). Manager stated items were at proper temperature at 10:00 am. Manager placed bags of ice on items to reduce temperature to 41F. Items stored in walk-in cooler: cream cheese (48F - Cold Holding); tofu (47F - Cold Holding); beef (48F - Cold Holding). Manager stated items were at proper temperature at 10:00 am. Manager placed bags of ice on items to reduce temperature to 41F. **Corrective Action Taken** **Warning**
03A-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. Cooked broccoli stored on cook line. Manager stated item was prepared at 11:00 am. Manager began holding broccoli on time with other items held on time. **Corrected On-Site**
03F-02-5
High Priority - Toxic substance/chemical improperly stored. Bottle of stainless steel cleaner stored on top of kitchen ice machine. Manager removed bottle of cleaner during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. Chlorine sanitizer in bucket stored in wait station, 200+. Manager had employee add water to bucket, 75 ppm. **Corrected On-Site**
41-18-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board in sushi area. Blade of can opener on prep table next to dish area. **Repeat Violation**
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop cooked rice stored on cook line. Manager removed bowl from rice.**Repeat Violation** **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink in reach-in cooler across from cook line. Employee removed drink during inspection. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cigarettes on shelf next to clean dishes in dish area. Employee removed cigarettes from shelf. **Corrected On-Site**
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored in wait station. Containers stored in dish area.
24-08-4
Basic - Food stored on floor. Case of cooking oil stored on floor next to cook line. **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above cook line grill. Area around nozzles of wait station soda machine. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. Napkins stored on floor in dry storage area. To go containers on kitchen shelf not inverted. **Repeat Violation**
25-06-4
Basic - Stored food not covered. Lobster tail stored in walk-in freezer.
08B-12-5
21
Mar 1, 2024
Complaint Partial
No violations found.
100
Jan 22, 2024
Routine - Food
6 critical violations. 4 major violations. 9 minor violations.
View 19 violations
High Priority - Container of medicine improperly stored. Advil stored over clean utensils in dish area. Manager removed Advil. **Corrected On-Site**
41-07-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee handled dirty dishes ten proceeded to handle clean dishes without washing hands. Manager had employee wash hands and rewash dishes. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over pitchers of tea in reach-in cooler across from cook line grill. Employee moved shrimp to bottom self. Shell eggs stored over dressing in reach-in cooler next to dish area. Manager moved eggs to bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee cutting raw chicken and beef then proceeded to handle cooked rice without washing hands and changing gloves. Manager had employee wash hands, change gloves and reheat rice. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-09-4
High Priority - Stop Sale issued due to adulteration of food product. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish thawing in reach-in cooler next to dish area.
01B-03-5
High Priority - Toxic substance/chemical improperly stored. Lysol stored on top of reach-in freezer in wait station. Manager placed bottle of Lysol on she with other chemicals. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
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. No written procedure available for establishment. Inspector provided operator with written procedure. **Corrective Action Taken**
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside of ice machine. Water nozzle of tea machine in wait station. Shelves in walk-in cooler. **Repeat Violation**
22-02-4
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Three employees missing proof of reporting responsibility.
11-26-1
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Three employees on duty no proof of training.
53B-13-5
Basic - Accumulation of lime scale on the inside of the dishmachine. Dish machine in dish area.
16-23-4
Basic - Bowl or other container with no handle used to dispense food. Plastic container used to scoop rice in barrel at end of cook line. Bowl used to scoop shrimp and beef in reach-in cooler across from cook line grill.
14-01-5
Basic - Cardboard used to line food-contact shelves. Cardboard lining shelves for beverages in dry storage area. **Repeat Violation**
14-05-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Fish thawing in reach-in cooler next to dish area.
06-09-1
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups stored on shelf in wait station.
24-08-4
Basic - Food stored on floor. Rice stored on floor at end of cook line, **Repeat Violation**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan covers in walk-in cooler. Area around soda nozzles of soda machine in wait station. **Repeat Violation**
23-03-4
Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on shelf car from three compartment sink. Manager turned containers over. **Corrected On-Site**
25-06-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in cooler across from dish area.
14-17-4
17
Aug 17, 2023
Routine - Food
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
17
Jul 17, 2023
Routine - Food
No violations found.
100
May 18, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager certification expired on 1/22/2023. **Warning** - From follow-up inspection 2023-05-18: No change. **Time Extended**
53A-07-6
90
May 17, 2023
Routine - Food
5 critical violations. 5 major violations. 15 minor violations.
View 25 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen from outside and began to handle clean utensils without washing hands. Inspector stopped employee and had employee wash their hands. **Corrective Action Taken**
12A-16-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher handled dirty dishes and then proceeded to handle clean dishes without washing hands. Manager had employee wash hands. **Corrective Action Taken**
12A-13-4
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed three flies in kitchen.
35A-02-6
High Priority - Raw animal food not separated from ready-to-eat food during preparation. Raw fish stored over cooked chicken in reach-in cooler across from stove. **Repeat Violation** **Admin Complaint**
08A-14-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items held on cook line: shrimp (48F - Cold Holding); noodles (51F - Cold Holding). Manager stated items placed on cook line two hours prior to temperatures being taken. Manager stated items would be held using time as a public health control. Items in reach-in cooler across from stove: shrimp (48F - Cold Holding); beef (49F - Cold Holding); cheese cake (51F - Cold Holding). Manager stated items at proper temperature two hours prior to temperature being taken. Manager moved items to walk-in freezer to reduce temperature to 41F. **Warning**
03A-02-5
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. No written procedure available.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Deflector plate inside of ice machine. Soda gun in bar area. Cutting boards on prep table across from three compartment sink.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Towel stored in hand washing sink next to ice machine. Employee removed towel.
31A-11-4
Intermediate - No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Manager certification expired on 1/22/2023. **Warning**
53A-07-6
Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Establishment missing employee reporting agreements for six employees.
11-26-1
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler across stove, 47F.
14-74-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on top of ice machine. Employee drink on prep table across from three compartment sink. Employees removed drinks. **Corrected On-Site**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Employee eating a banana in prep area in front of walk-in cooler. Employee left kitchen to finish. **Corrected On-Site**
12B-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee monster energy drink in reach-in cooler across from stove.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table across from three compartment sink.
40-06-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Cups in wait station.
24-08-4
Basic - Food stored on floor. Margarine stored on floor in walk-in freezer. Chicken stored on floor in walk-in cooler. **Repeat Violation**
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop stored on top of soda boxes next to ice machine.
10-12-5
Basic - In-use wet wiping cloth/towel used under cutting board. Cutting board on prep table across from three compartment sink.
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above stove. Fan covers in walk-in cooler. Handles of hand washing sink next to ice machine.
23-03-4
Basic - Stored food not covered. Chicken in reach-in freezer across from walk-in cooler.
08B-12-5
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawed at room temperature in prep area. Chicken thawed in standing water in prep area. Employee moved items to walk-in cooler. **Corrected On-Site**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wiping cloth on prep table in front of stove.
21-12-4
Basic - Accumulation of debris inside warewashing machine. Inside of doors to dish machine in dish area.
16-03-4
Basic - Bowl or other container with no handle used to dispense food. Bowl used to dispense rice from rice cooker on cook line.
14-01-5
14
Nov 2, 2022
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed prepped onions over raw beef in the walk-in cooler. A staff member started to rearrange. **Corrective Action Taken**
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed the ice machine shroud has debris on the lip. ****repeat violation* ALSO, the can opener blade has dried food debris on the blade. ALSO, the cut board in prep has deep cuts and is stained. ALSO, in the wait station, the tea nozzles and ice chute are soiled.
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed the back wall hand wash sink was blocked by a rolling cart. Buckets were moved, the cart was adjusted. **Corrected On-Site**
31A-09-4
Basic - Food stored on floor. Observed cases of crab stick on the floor in the walk-in freezer. **Repeat Violation**
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. Observed to go bowl used for a cooked rice scoop.
14-01-5
Basic - Equipment in poor repair. Observed the back line glass reach-in cooler gasket is compromised.
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed the back door when closed has a gap in the lower hinge side corner.
35B-01-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed the reach-in freezer at the wait station has ice build up.
14-69-4
55
Frequently Asked Questions
When was Samurai Japanese Steak House & Sushi Bar last inspected?
The most recent health inspection at Samurai Japanese Steak House & Sushi Bar on file is from Apr 20, 2026. The public record contains 18 inspections in total.
What is the most common violation at Samurai Japanese Steak House & Sushi Bar?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited five times, more than any other issue at Samurai Japanese Steak House & Sushi Bar.
How does Samurai Japanese Steak House & Sushi Bar compare to other restaurants in Gainesville?
Samurai Japanese Steak House & Sushi Bar most recently scored 100 out of 100, which is higher than the Gainesville average of 75.
Has Samurai Japanese Steak House & Sushi Bar's inspection record improved over time?
Yes. Recent inspections at Samurai Japanese Steak House & Sushi Bar have averaged around eight violations per visit, down from roughly 11 earlier in the record.
What does a low risk rating mean?
A low risk rating at Samurai Japanese Steak House & Sushi Bar means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Samurai Japanese Steak House & Sushi Bar inspected?
Based on the inspection history on file, Samurai Japanese Steak House & Sushi Bar is inspected around five times per year on average.
Nearby Restaurants