SAKURA EXPRESS

Name: SAKURA EXPRESS
Address: 1700 W INTL SPEEDWAY BLVD STE 142, DAYTONA BEACH, FL, 32114, US
Rating: 0

1700 W INTL SPEEDWAY BLVD STE 142, DAYTONA BEACH, FL 32114

License #7407913

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

0 Grade F / 100

Failing Health Score

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Quick take

SAKURA EXPRESS in DAYTONA BEACH currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on April 27, 2026. Across those visits, inspectors documented 124 total violations — 23 critical, 38 major, 63 minor.

How to read this page

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 27, 2026 shows 16 observation rows: 4 critical, 3 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

124

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -cook line cooler raw beef over raw shrimp
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[14-01-5] Bowl or other container with no handle used to dispense food. -seasoning
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -all 3 sinks,employee place napkins by sink
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -behind three compartment sink
[41-17-4] Spray bottle containing toxic substance not labeled. -orange chemical
[02D-01-5] Working containers of food removed from original container not identified by common name. -seasoning
[36-36-4] Ceiling tile missing.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -cell phone or on counter with Togo bags
[14-05-4] Cardboard used to line food-contact shelves. -front line
[53B-13-5] 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. -observed 1 certificate
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -rice 114 f, held off temperature control less than 1 hour
[36-73-4] Floor soiled/has accumulation of debris. - below cooking equipment and front counter
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -top of burners soiled -shelf under burners soiled -hood filers above fryers soiled with grease
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -employee went from cash register to using tongs to portion food into containers.
[08A-11-5] Raw animal shrimp food stored over canned/bottled drinks. -cookline cooler

Disposition: Emergency Order Callback Time Extension
[03B-01-6] No hot holding at time of callback
[11-26-1] 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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, residue, or dust. - exterior of rolling bins in back area - exterior of fryers - wire rack by fryers - top of low boy cooler under grill - exterior of 2 burner stove - exterior of flat grill
[27-16-4] Per manager sink is clogged
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. - below three compartment sink Floor drain, drainpipes below three compartment sink soiled
[14-31-5] Nonfood-grade bags used in direct contact with food. - beef bones stored in plastic to go bags
[41-17-4] Spray bottle containing toxic substance not labeled. - orange substance
[08B-38-4] Food stored on floor. - oil jug used as a door stop
[29-11-4] Per manager sink is clogged and pipe is not attached.
[14-45-4] some removed
[11-27-4] 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.
[53A-07-6] 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/
[36-24-5] Hole in or other damage to wall. - exposed insulation on walls between reach in freezer and dry storage shelf and reach in cooler and dry storage shelf
[53B-01-5] 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.

Disposition: Emergency order recommended
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. - shrimp thawing at room temperature
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice scoop
[11-26-1] 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.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
[25-05-4] Single-service articles improperly stored. - boxed to-go containers stored on the floor
[29-11-4] Water leaking from pipe and/or faucet/handle. - pipe below front handsink
[31B-03-4] No soap provided at handwash sink. - back area
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - backpack on food bins
[41-17-4] Spray bottle containing toxic substance not labeled. - orange substance
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. - 7 on the floor under dry storage shelf - 1 on the floor in front of reach in freezer - 22 on the floor below reach in freezer in back area - 1 on the floor below three compartment sink - 3 on the floor below shelving bear fryers - 10 on the floor below fryers - 1 on the floor below ice machine - 1 on the floor below rolling cart near ice machine
[35A-03-4] Dead roaches on premises. - 10 on glue trap on the floor near register
[53B-01-5] 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.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, residue, or dust. - exterior of rolling bins in back area - exterior of fryers - wire rack by fryers - top of low boy cooler under grill - exterior of 2 burner stove - exterior of flat grill
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. - three compartment sink
[53A-07-6] 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/
[36-03-4] Cove molding at floor/wall juncture broken/missing. - near bag in box soda
[14-31-5] Nonfood-grade bags used in direct contact with food. - beef bones stored in plastic to go bags
[08B-38-4] Food stored on floor. - oil jug used as a door stop
[35A-09-4] Presence of insects, or other pests. - packed dry spaghetti noodles infested with insects
[36-24-5] Hole in or other damage to wall. - exposed insulation on walls between reach in freezer and dry storage shelf and reach in cooler and dry storage shelf
[31A-09-4] Handwash sink not accessible for employee use at all times. - back handsink blocked by trash can
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. - below three compartment sink Floor drain, drainpipes below three compartment sink soiled
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - chicken, 61F, held off temperature control in back area
[12A-20-4] Employee washed hands with no soap.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - chicken 126F; green beans 106F; pasta 109F; steam table
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.
[11-27-4] 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.
[14-45-4] Cardboard used to line nonfood-contact shelves.
[36-73-4] Floor soiled/has accumulation of debris. - below cooking equipment
[41-10-4] Toxic substance/chemical improperly stored. - bleach stored on shelf with pasta - spray cleansers stored next to paper towels at front handsink

Disposition: Warning Issued
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice fork
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
[14-45-4] Soiled Cardboard used to line nonfood-contact shelves. - rack near cookline - rack in front
[25-05-4] Single-service articles improperly stored. - cups on floor at front area
[29-11-4] Water leaking from pipe and/or faucet/handle. -3 compartment sink
[31A-11-4] Handwash sink used for purposes other than handwashing. - to go containers stored in front hand sink -container lids in hand sink by three compartment sink
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -containers washed but not sanitized
[53B-01-5] 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.
[36-73-4] Floor soiled/has accumulation of debris. - grease and food debris under cooking equipment
[35A-02-7] Live, small flying insects found - 3-4 in dry storage area
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[51-16-7] No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. -added steam table to cookline moved grill over.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked potatoes 51f-69f,Cooked Chicken 49f -67f per manager cooked yesterday
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. - chicken 109-120F, off temperature control 30 minutes at cookline - hot holding at front steam table: rice (109F); chicken (124F); potatoes (109F)
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - storage shelves with significant grease build up - exterior of cooking equipment heavily soiled on sides and at bottom -side of fryer soiled with grease -shelf under burner soiled with grease
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - raw chicken, 61-68F, off temperature control 30 minutes at cook line - glass door cooler at front area: shrimp 44F; raw beef 46F; raw beef 48F -berg cooler Chicken 63f-67f less than 4 hours
[02D-01-5] Working containers of food removed from original container not identified by common name. -sugar
[11-26-1] 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.
[08B-38-4] Food stored on floor. -chicken -cabbage
[31B-03-4] No soap provided at handwash sink. -by 3 compartment sink -corrected -front line
[14-05-4] Cardboard used to line food-contact shelves. - cardboard lining shelves of front hand sink

Community reaction

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SAKURA EXPRESS

Failing Health Score

Start with the newest inspection, then verify the pattern

What stands out in this inspection history

What’s powering this page

See the place, then share or verify

Inspection History

What do locals think?

Would you eat here?

Join the discussion

More places worth comparing

Similar Japanese/Sushi in DAYTONA BEACH

STOKED POKE

AMAZING SUSHI FUSION INC

SAKANA JAPANESE STEAKHOUSE AND SUSHI BAR

STOKED POKE

SUSHI KING

Other options in DAYTONA BEACH

ATLANTIC VENDORS

PINK FRYDAY

OVATIONS #204

CANTEEN

OVATIONS #110

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