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Sakura Japanese Buffet

Sakura Japanese Buffet
2609 W New Haven Ave
Melbourne, FL 32904
(321)723-5888

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No (0) Emergency Closure Orders Since October 2008
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1 Disciplinary Activity Orders Since January 2007

NoticeThe Division of Hotels and Restaurants conducts regular inspections of public food service establishments to assure compliance with state sanitation and safety laws.

Sakura Japanese Buffet either allowed conditions to exist that pose an immediate threat to the public's health and safety or repeatedly did not correct non-critical violations noted during routine and call-back inspections, despite being given oral and written warnings and ample time to do so.

Each of the listed cases involves either a signed stipulation (“settlement”) between the Department of Business and Professional Regulation (DBPR) and Sakura Japanese Buffet or a Final Order issued after a formal administrative hearing has been conducted. Section 509.261, Florida Statutes, authorizes the Division of Hotels and Restaurants to fine, suspend or revoke the license of establishments that do not comply with state health and safety laws.


Case Number: 4--2014029334 - On July 25, 2014 Sakura Japanese Buffet, Melbourne was ordered to pay $1080 for violations observed during its May 06, 2014 inspection.

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No (0) Food Misrepresentation Cases Since March 2006
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3 Food Service Inspections Since July 1, 2014
Inspection For: SAKURA JAPANESE BUFFET
License Number: 1506305
License ID: 4427366
Inspection Visit ID: 5439988
Inspection Date: Wednesday, December 17, 2014
Inspection Number: 2418169
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 1
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting. / wet nesting on all containers, pans, glasses **Warning**/ need to work on a little better

Inspection For: SAKURA JAPANESE BUFFET
License Number: 1506305
License ID: 4427366
Inspection Visit ID: 5318323
Inspection Date: Wednesday, October 15, 2014
Inspection Number: 2418169
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 19
Number of High Priority Violations: 2
Number of Intermediate Violations: 5
Number of Basic Violations: 12
Details
ViolationObservations of Inspector [as written on inspection]
08B-45-4 Basic.Case/container/bag of food stored on floor in walk-in cooler **Warning**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. / on top of reach in cooler cooks line **Corrected On-Site** **Warning**
08B-49-4 Basic.Employee personal food not properly identified and segregated from food to be served to the public. / walk in cooler **Warning**
24-08-4 Basic.Equipment and utensils not properly air-dried - wet nesting. / wet nesting on all containers, pans, glasses **Warning**
08B-38-4 Basic.Food stored on floor. / rice dry storage **Corrected On-Site** **Warning**
16-21-4 Basic.Moderate Accumulation of debris on exterior of warewashing machine. **Warning**
40-01-4 Basic.No suitable facilities provided to store employee clothing and other possessions. / observed hats and other personal items stored on dry storage rack above foid **Warning**
25-34-4 Basic.Oyster shells washed re- used to stuffed with Krab meat reused to serve **Warning**
29-19-4 Basic.Standing water in floor drain/floor drain draining very slowly. / drain by the 3 compartment sink **Warning**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. / in server station, cook line, sushi area **Warning**
21-38-4 Basic.Wiping cloth sanitizing solution stored on the floor. / server station **Warning**
02D-01-4 Basic.Working containers of food removed from original container not identified by common name. / spices-not easily identifiable on cooks line **Warning**
41-05-4 High Priority.Pesticide/insecticide labeled for household use only present in establishment. / observed cans of raid bug spray **Warning**
03A-02-4 High Priority.Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Sushi reach in cooler raw salmon, tuna 44-45°,eel 44-45- recommended rapid chill **Warning**
01C-05-4 Intermediate.Clam/mussel/oyster tags not maintained in chronological order according to the last date they were served in the establishment. **Warning**
01C-03-4 Intermediate.Clam/mussel/oyster tags not marked with last date served. **Warning**
22-24-4 Intermediate.Heavy Accumulation of black/green mold-like substance on/around soda dispensing nozzles. / server station **Warning**
51-16-4 Intermediate.No plan review submitted and approved - renovations were made or are in progress. Must submit plans, plan review application and payment for plan review to DBPR H and R Plan Review office located at 1940 N Monroe St, Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. / added a cold line for self service on buffet **Warning**
02C-08-4 Intermediate.Ready-to-eat, potentially hazardous (time/temperature control for safety) food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. / sushi tuna- also salmon not date marked **Warning**

Inspection For: SAKURA JAPANESE BUFFET
License Number: 1506305
License ID: 4427366
Inspection Visit ID: 5403098
Inspection Date: Tuesday, August 26, 2014
Inspection Number: 2309264
Visit Number: 3
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

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4 Food Service Inspections for July 1, 2013 - June 30, 2014
Inspection For: SAKURA JAPANESE BUFFET
License Number: 1506305
License ID: 4427366
Inspection Visit ID: 5201931
Inspection Date: Tuesday, May 06, 2014
Inspection Number: 2309264
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Admin. complaint recommended
Total Number of Violations: 7
Number of High Priority Violations: 2
Number of Intermediate Violations: 2
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
21-32-4 Basic.Cloth used as a food-contact surface. Sushi rice **Warning** cloth in contact with sushi rice
10-17-4 Basic.In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Warning** knife between equiptment
08A-26-4 Basic.Raw whole shell eggs and plastic bin of raw chicken stored above unwashed produce in the walk in cooler **Warning** raw chicken over sprouts and sauces in the walk in cooler, sheet pans of raw chicken over beef in the walk in freezer
08B-02-4 High Priority.Displayed food not properly protected from contamination. Dry noodles **Warning** dry noodles and chives not under sneeze guard
14-15-4 High Priority.Nonfood-grade containers used for food storage - direct contact with food. Wooden sushi bowl **Warning**
02B-01-4 Intermediate.Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu **Warning** not on all menus that are provided to guests. Still working on menu
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. Pink solution **Warning** spray bottle not labeled

Inspection For: SAKURA JAPANESE BUFFET
License Number: 1506305
License ID: 4427366
Inspection Visit ID: 4992277
Inspection Date: Wednesday, March 05, 2014
Inspection Number: 2309264
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 25
Number of High Priority Violations: 7
Number of Intermediate Violations: 7
Number of Basic Violations: 11
Details
ViolationObservations of Inspector [as written on inspection]
08B-45-4 Basic.Case/container/bag of food stored on floor in walk-in cooler/freezer. Bag of carrots on the floor of the walk in cooler and plastic container of oysters on the walk in freezer floor **Corrected On-Site** **Warning**
21-32-4 Basic.Cloth used as a food-contact surface. Sushi rice **Warning**
12B-07-4 Basic.Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above cook line cooler **Warning**
36-47-4 Basic.Hood heavily soiled with accumulated grease. Grease dripping of the edge of hood **Warning**
10-17-4 Basic.In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Warning**
10-06-4 Basic.In-use utensil not stored with handle above the top of potentially hazardous (time/temperature control for safety) food and rim of the container. Rice handle in contact with cooked rice **Corrected On-Site** **Warning**
21-10-4 Basic.In-use wet wiping cloth/towel used under cutting boards **. Repeat Violation** **Warning**
36-62-4 Basic.Light not functioning. Dry storage room **Warning**
14-29-4 Basic.Nonfood-grade plastic to-go/thank you bags used in direct contact to store food. Walk in freezer **Warning**
08A-26-4 Basic.Raw whole shell eggs and plastic bin of raw chicken stored above unwashed produce in the walk in cooler **Warning**
14-17-4 Basic.Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
41-27-4 High Priority.Chlorine Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Over 200 ppm **Corrected On-Site** **Warning**
08B-02-4 High Priority.Displayed food not properly protected from contamination. Dry noodles **Warning**
12A-06-4 High Priority.Employee failed to wash hands before putting on new set of gloves to work with food. **Corrected On-Site** **. Repeat Violation** **Warning**
12A-17-4 High Priority.Employee rubbed hands together for less than 10-15 seconds while washing hands. **Corrected On-Site** **Warning**
09-19-4 High Priority.Employee touching ready-to-eat food with their bare hands - ready-to-eat food used for multiple menu items, some of which will not be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting lemons. Manager had employee wash hands and apply gloves **Warning**
14-15-4 High Priority.Nonfood-grade containers used for food storage - direct contact with food. Wooden sushi bowl **Warning**
29-37-4 High Priority.Spray hose at dish sink lower than flood rim of sink. **Warning**
02C-02-4 Intermediate.All Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Placing dates on foods when walking in the walk in coolercooked breaded chicken and cooked BBQ ribs in the white cooler **Corrected On-Site** **Warning**
12A-03-4 Intermediate.Employee washed hands in a sink other than an approved handwash sink. **Corrected On-Site** **Warning**
01C-02-4 Intermediate.Establishment not maintaining oyster tags for 90 days. Only showed 1 tag **Warning**
22-28-4 Intermediate.Interior of white reach-in cooler moderate soiled with accumulation of food residue. **Warning**
02B-01-4 Intermediate.Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi menu **Warning**
05-06-4 Intermediate.Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. 10 degrees **Warning**
41-17-4 Intermediate.Spray bottle containing toxic substance not labeled. Pink solution **Warning**

Inspection For: SAKURA JAPANESE BUFFET
License Number: 1506305
License ID: 4427366
Inspection Visit ID: 5139058
Inspection Date: Thursday, December 12, 2013
Inspection Number: 2309265
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 0
Number of High Priority Violations: 0
Number of Intermediate Violations: 0
Number of Basic Violations: 0

Inspection For: SAKURA JAPANESE BUFFET
License Number: 1506305
License ID: 4427366
Inspection Visit ID: 4992278
Inspection Date: Thursday, October 10, 2013
Inspection Number: 2309265
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 19
Number of High Priority Violations: 4
Number of Intermediate Violations: 3
Number of Basic Violations: 12
Details
ViolationObservations of Inspector [as written on inspection]
36-41-4 Basic.Fan cover in walk-in cooler has moderate accumulation of dust/debris. **Warning**
08B-38-4 Basic.Food stored on floor. / kitchen area dripping from bottom **Corrected On-Site** **Warning**
33-20-4 Basic.Heavy Grease on the ground and/or pad around grease receptacle. **Warning**
10-03-4 Basic.In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. **Corrected On-Site** **Warning**
16-03-4 Basic.Moderate Accumulation of debris inside warewashing machine. **Warning**
16-21-4 Basic.Moderate Accumulation of debris on exterior of warewashing machine. **Warning**
33-16-4 Basic.Open dumpster lid. **Corrected On-Site** **Warning**
14-20-4 Basic.Ripped/worn tin foil used as food-contact shelf cover. / several shelves in the kitchen area **Warning**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. / sushi and cooks line **Warning**
21-03-4 Basic.Wet wiping cloths stored in detergent and sanitizer mixed together. **Warning**
21-38-4 Basic.Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Warning**
21-10-4 Basic.Wiping cloth/towel used under cutting board. **Warning**
12A-07-4 High Priority.Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
01D-06-4 High Priority.Establishment is attempting to achieve parasite destruction onsite in a freezer that does not maintain a constant temperature of -4 degrees Fahrenheit or below. No proof of proper parasite destruction available for nonexempt fish. Fish must be fully cooked or discarded. **Warning**
14-15-4 High Priority.Nonfood-grade containers used for food storage _ direct contact with food. / for bulk rice/ flour/ salt **Warning**
41-05-4 High Priority.Pesticide/insecticide labeled for household use only present in establishment. **Warning**
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. / storing Saran Wrap **Corrected On-Site** **Warning**
27-23-4 Intermediate.Hot water at handwash sink does not reach 100 degrees Fahrenheit. / sushi bar and buffet line employee hand wash sinks **Warning**
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. / has time on all products under TPHC but no written plan gave copy of the plan and explained how to fill out **Warning**

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3 Food Service Inspections for July 1, 2012 - June 30, 2013
Inspection For: SAKURA JAPANESE BUFFET
License Number: 1506305
License ID: 4427366
Inspection Visit ID: 4992278
Inspection Date: Thursday, October 10, 2013
Inspection Number: 2309265
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 19
Number of High Priority Violations: 4
Number of Intermediate Violations: 3
Number of Basic Violations: 12
Details
ViolationObservations of Inspector [as written on inspection]
36-41-4 Basic.Fan cover in walk-in cooler has moderate accumulation of dust/debris. **Warning**
08B-38-4 Basic.Food stored on floor. / kitchen area dripping from bottom **Corrected On-Site** **Warning**
33-20-4 Basic.Heavy Grease on the ground and/or pad around grease receptacle. **Warning**
10-03-4 Basic.In-use utensil used with moist food stored in running water with insufficient velocity to flush food particles away. **Corrected On-Site** **Warning**
16-03-4 Basic.Moderate Accumulation of debris inside warewashing machine. **Warning**
16-21-4 Basic.Moderate Accumulation of debris on exterior of warewashing machine. **Warning**
33-16-4 Basic.Open dumpster lid. **Corrected On-Site** **Warning**
14-20-4 Basic.Ripped/worn tin foil used as food-contact shelf cover. / several shelves in the kitchen area **Warning**
21-12-4 Basic.Wet wiping cloth not stored in sanitizing solution between uses. / sushi and cooks line **Warning**
21-03-4 Basic.Wet wiping cloths stored in detergent and sanitizer mixed together. **Warning**
21-38-4 Basic.Wiping cloth sanitizing solution stored on the floor. **Corrected On-Site** **Warning**
21-10-4 Basic.Wiping cloth/towel used under cutting board. **Warning**
12A-07-4 High Priority.Employee failed to wash hands before putting on gloves to work with food. **Corrected On-Site** **Warning**
01D-06-4 High Priority.Establishment is attempting to achieve parasite destruction onsite in a freezer that does not maintain a constant temperature of -4 degrees Fahrenheit or below. No proof of proper parasite destruction available for nonexempt fish. Fish must be fully cooked or discarded. **Warning**
14-15-4 High Priority.Nonfood-grade containers used for food storage _ direct contact with food. / for bulk rice/ flour/ salt **Warning**
41-05-4 High Priority.Pesticide/insecticide labeled for household use only present in establishment. **Warning**
31A-11-4 Intermediate.Handwash sink used for purposes other than handwashing. / storing Saran Wrap **Corrected On-Site** **Warning**
27-23-4 Intermediate.Hot water at handwash sink does not reach 100 degrees Fahrenheit. / sushi bar and buffet line employee hand wash sinks **Warning**
03F-10-4 Intermediate.No written procedures available for use of time as a public health control to hold potentially hazardous (time/temperature control for safety) food. / has time on all products under TPHC but no written plan gave copy of the plan and explained how to fill out **Warning**

Inspection For: SAKURA JAPANESE BUFFET
License Number: 1506305
License ID: 4427366
Inspection Visit ID: 4728900
Inspection Date: Monday, April 08, 2013
Inspection Number: 2236820
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 6
Number of High Priority Violations: 2
Number of Intermediate Violations: 1
Number of Basic Violations: 3
Details
ViolationObservations of Inspector [as written on inspection]
36-47-4 Basic.Hood soiled with accumulated grease.
29-11-4 Basic.Leaking pipe at plumbing fixture. Waitress hand wash sink
23-09-4 Basic.Soiled reach-in cooler gaskets.
03B-01-4 High Priority.Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Chicken on a stick 98? on the hot buffet , heated to 165?. **Corrected On-Site**
08A-21-4 High Priority.Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. **Corrected On-Site**
31B-03-4 Intermediate.No soap provided at handwash sink. At the sushi bar **Corrected On-Site**

Inspection For: SAKURA JAPANESE BUFFET
License Number: 1506305
License ID: 4427366
Inspection Visit ID: 4728901
Inspection Date: Monday, October 22, 2012
Inspection Number: 2236821
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 7
Number of Critical/Risk Violations: 5
Number of Noncritical Violations: 2
Details
ViolationObservations of Inspector [as written on inspection]
03B-03-1 Critical.- Potentially hazardous food not held at 135 degrees Fahrenheit or above. Fried chicken at 56 df on the buffet line, keep in a deeper pan at 135 df or use time as a control. Rapid heat to 165 df or discard Corrected On Site.
09-01-1 Critical.- Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. In the cookline reach in for onions Corrected On Site.
10-04-1 In-use utensil for nonpotentially hazardous food not stored in a clean, protected location. The ice scoop is on the dump tray of the soda machine Corrected On Site.
17-09-1 Critical.- Lack of use of chemical test kit when using chemical sanitizer at three-compartment sink/warewashing machine. No test strips are available
32-15-1 Critical.- No handwashing sign provided at a handsink used by food employees. In the emplyee restroom
33-16-1 Observed open dumpster lid.
53A-09-1 Critical.- No currently certified food service manager on duty with four or more employees engaged in food preparation.

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4 Food Service Inspections for July 1, 2011 - June 30, 2012
Inspection For: SAKURA JAPANESE BUFFET
License Number: 1506305
License ID: 4427366
Inspection Visit ID: 4619467
Inspection Date: Tuesday, June 19, 2012
Inspection Number: 2164408
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 10
Number of Critical/Risk Violations: 9
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
02-07-1 Critical.- Observed processed ready-to-eat, potentially hazardous food held more than 24 hours not properly date marked after opening. Repeat Violation.
03C-10-1 Critical.- Reheated food for hot holding not reaching 165 degrees Fahrenheit for 15 seconds within 2 hours. Reheating 1 hr found at 85 degrees fahrenheit recommended rapid reheat to 165 degrees fahrenheit for 15 seconds rechecked after 30 minutes and found at 98 degrees fahrenheit. Educated operator on proper reheating methods Corrected On Site.
03D-01-1 Critical.- Observed cooked cabbage cooling in covered plastic container. Fou d at 56 degrees fahrenheit after 4 hrs
09-04-1 Critical.- Observed bare hand contact of ready-to-eat food by employees and establishment has no approved Alternative Operating Procedure in effect. Corrected On Site. Washed hands applied gloves
09-04-1 Critical.- Observed bare hand contact of cooked potatoes by employees and establishment has no approved Alternative Operating Procedure in effect. Washed hands applied gloves
12A-26-1 Critical.- Observed an employee with nail polish working with exposed food without wearing intact gloves.
14-37-1 Observed moderately grooved cutting board no longer easily cleanable. Repeat Violation.
22-19-1 Critical.- Observed interior of microwave moderately soiled.
28-02-1 Critical.- Condensation or other drainage not disposed of according to law. Heavy condensation in reach in cooler due to drain leak
53B-08-1 Critical.- No proof of required employee training provided. To order approved program food safety material, call DBPR?#ontracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. This violation must be corrected by : 08/20/12.

Inspection For: SAKURA JAPANESE BUFFET
License Number: 1506305
License ID: 4427366
Inspection Visit ID: 4560570
Inspection Date: Monday, May 07, 2012
Inspection Number: 2148374
Visit Number: 2
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Call Back - Complied - Return visit from a previous warning found violations to be corrected.
Total Number of Violations: 1
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
42-03-1 Violation: 42-03-1Wet mop not hung to dry. Wet mops are hug to dry on posts at the back outside of the restaurant dripping on to the ground

Inspection For: SAKURA JAPANESE BUFFET
License Number: 1506305
License ID: 4427366
Inspection Visit ID: 4521394
Inspection Date: Monday, March 05, 2012
Inspection Number: 2148374
Visit Number: 1
Inspection Class: Food
Inspection Type: Routine - Food
Inspection Disposition: Warning Issued - Sanitary and/or safety conditions require the inspector to return in the near future to ensure corrective action has been taken for violations found.
Total Number of Violations: 20
Number of Critical/Risk Violations: 10
Number of Noncritical Violations: 10
Details
ViolationObservations of Inspector [as written on inspection]
02-13-2 Critical. Required consumer advisory for raw/undercooked animal food not provided. Raw and undercooked seafood ,sushi abd beef is not marked on the menus
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Ribbs in the walk in cooler at 43 degress fahrenheit
03A-07-1 Critical. Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Corn starch is at 76 df discarded
06-05-1 Critical. Observed potentially hazardous food thawed in standing water. Shrimp in a pan on the prep sink , rapid chill to 41 degress fahrenheit or less cook or discard Corrected On Site.
08A-24-1 Critical. Observed raw animal foods not properly separated from each other in holding unit/during preparation. Raw chicken over pork and seafood in the walk in cooler
09-01-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense ready-to-eat food. Corrected On Site.
09-05-1 Critical. Observed improper use of bowl/plastic food container or other container with no handle used to dispense food that is not ready-to-eat. Corrected On Site.
12B-07-1 Critical. Observed an open beverage container on a food preparation table or over/next to clean equipment/utensils. On the top shelf in the kitchen Corrected On Site.
13-03-1 Observed employee with no hair restraint. Cooks and dishwasher have no haur restraints Corrected On Site.
14-41-1 Food-contact surface not smooth and easily cleanable. Wood sushi roll matts are in use
16-13-1 Critical. Observed equipment and utensils not washed, rinsed and sanitized in the correct order in three-compartment sink. No sanitizer set up
21-12-1 Wet wiping cloth not stored in sanitizing solution between uses. Corrected On Site.
24-08-1 Equipment and utensils not properly air-dried.
24-10-1 Observed utensils stored in crevices between equipment.
32-15-1 Critical. No handwashing sign provided at a handsink used by food employees. Not observed at any hand wash sink
33-16-1 Observed open dumpster lid.
34-09-1 Observed grease on the ground and/or pad around grease receptacle. Heavy build up
38-10-1 Light not functioning. At the grill
42-03-1 Wet mop not hung to dry. Wet mops are hug to dry on posts at the back outside of the restaurant dripping on to the ground
51-13-1 No Heimlich maneuver sign posted.

Inspection For: SAKURA JAPANESE BUFFET
License Number: 1506305
License ID: 4427366
Inspection Visit ID: 4518698
Inspection Date: Friday, December 09, 2011
Inspection Number: 2148039
Visit Number: 1
Inspection Class: Food
Inspection Type: Food-Licensing Inspection
Inspection Disposition: Inspection Completed - No Further Action - Sanitary and safety conditions did not warrant a follow-up visit to ensure correction. Establishment will be inspected again at the next routine interval.
Total Number of Violations: 1
Number of Critical/Risk Violations: 0
Number of Noncritical Violations: 1
Details
ViolationObservations of Inspector [as written on inspection]
51-13-1 No Heimlich maneuver sign posted.

NoticeEach restaurant inspection report is a “snapshot” of conditions present at the time of the inspection. On any given day Sakura Japanese Buffet in Melbourne Florida may have fewer or more violations than noted in their most recent restaurant inspection. An inspection conducted on any given day may not be representative of the overall, long-term conditions at Melbourne's Sakura Japanese Buffet.

A summary of violations found during inspections are listed in the Food Service Inspection boxes above. Cited are violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code.

Effective January 1, 2013, the Florida Division of Hotels and Restaurants adopted a new three-tiered violation classification system that replaces the "critical" or "non-critical" classification in use up until then. The new system uses the terms "High Priority," "Intermediate" and "Basic" which better define violation information for consumers, making it easier to understand.

In general, High Priority violations are those which could contribute directly to a foodborne illness or injury. Although the Department of Business and Professional Regulation (DBPR) uses the term "High Priority", varying degrees of severity and potential risk to the public require inspectors to assess each situation in determining the appropriate action. In addition, while Sakura Japanese Buffet may have multiple violations, the inspectors' training and judgment formulate the overall result of the inspection to ensure public health and safety.

Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. Basic violations are those which are considered best practices to implement.

Formally, Critical violations were those that, if not corrected, were more likely to contribute directly to food contamination, illness or environmental damage. Noncritical violations did not directly relate to foodborne illness risk, but were preventive measures that included practices and procedures which effectively controled environmental conditions. Left uncorrected, noncritical violations could undermine the overall food safety program of an establishment and lead to the development of critical violations.

While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.

Violations listed refer to the revelant section of Florida regulation that has been observed to be deficient during the inspection. Each establishment must comply with the language of the inspection statement. For purposes of enforcement and compliance, the DBPR recognizes the status as printed on the inspection form, although the severity of the violation observed may warrant additional action regardless of its "High Priority/Intermediate/Basic" or "critical/noncritical" designation.


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