SAKURA JAPANESE RESTAURANT

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Inspection history

1. Mar 18, 2026

   ✓

2. Mar 18, 2025

   ✓
   1 violation

   • Non food contact surfaces of equipment not clean

3. May 24, 2024

   ✓

4. Apr 4, 2023

   ✓

5. Mar 25, 2022

   ✓

6. Aug 25, 2021

   ✓
   1 violation

   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

7. Feb 12, 2020

   ✓
   3 violations

   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed

8. Apr 15, 2019

   ✓

9. Jan 18, 2018

   ✓

10. Feb 16, 2017

    ✓
    1 violation

    • Hot, cold running water not provided, pressure inadequate

11. Feb 12, 2016

    ✓

12. Feb 11, 2015

    ✓
    1 violation

    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

13. Jan 29, 2014

    ✓

14. Mar 8, 2013

    ✓

15. Mar 30, 2012

    ✓
    3 violations

    • Improper use and storage of clean, sanitized equipment and utensils
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

16. Jun 20, 2011

    ✓
    1 violation

    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

17. Sep 23, 2010

    ✓

18. Aug 26, 2009

    ✓
    3 violations

    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Hair is improperly restrained

19. Jul 9, 2008

    ✕
    4 violations

    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

20. Jul 2, 2008

    ✕
    14 violations

    • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • Critical:Cooked or prepared foods are subject to cross-contamination from raw foods.
    • Single service items reused, improperly stored, dispensed, not used when required
    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)
    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
    • Non food contact surfaces of equipment not clean
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Improper use and storage of clean, sanitized equipment and utensils
    • Critical:Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.

21. Jul 5, 2005

    ✓

22. Jun 27, 2005

    ✕

23. Jun 28, 2004

    ✓