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

0 Grade F / 100

Failing Health Score

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Latest inspection

April 27, 2026 · 16 findings · 4 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

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 19 times from Florida DBPR, with the most recent inspection on April 27, 2026. Across those visits, inspectors documented 205 total violations — 38 critical, 61 major, 106 minor.

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

Official recordInspection data quality

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Inspection coverage

100%

Inspector notes

205

Coverage note

Inspector notes linked where available

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F record

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*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: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. -seasoning
[14-05-4] Cardboard used to line food-contact shelves. -front line
[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
[36-73-4] Floor soiled/has accumulation of debris. - below cooking equipment and front counter
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[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
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -behind three compartment sink
[02D-01-5] Working containers of food removed from original container not identified by common name. -seasoning
[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-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
[08A-11-5] Raw animal shrimp food stored over canned/bottled drinks. -cookline cooler
[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
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -all 3 sinks,employee place napkins by sink
[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
[41-17-4] Spray bottle containing toxic substance not labeled. -orange chemical

Disposition: Warning Issued
[14-45-4] Cardboard used to line nonfood-contact shelves.
[08B-38-4] Food stored on floor. - oil jug used as a door stop
[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
[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
[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
[29-11-4] Per manager sink is clogged and pipe is not attached.
[14-31-5] Nonfood-grade bags used in direct contact with food. - beef bones stored in plastic to go bags
[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
[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/
[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.
[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.
[41-17-4] Spray bottle containing toxic substance not labeled. - orange substance
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.

Disposition: Emergency order recommended
[14-45-4] Cardboard used to line nonfood-contact shelves.
[36-03-4] Cove molding at floor/wall juncture broken/missing. - near bag in box soda
[35A-03-4] Dead roaches on premises. - 10 on glue trap on the floor near register
[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
[36-73-4] Floor soiled/has accumulation of debris. - below cooking equipment
[08B-38-4] Food stored on floor. - oil jug used as a door stop
[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
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice scoop
[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
[25-05-4] Single-service articles improperly stored. - boxed to-go containers stored on the floor
[06-01-5] Time/temperature control for safety food thawed in an improper manner. - shrimp thawing at room temperature
[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
[29-11-4] Water leaking from pipe and/or faucet/handle. - pipe below front handsink
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
[12A-20-4] Employee washed hands with no soap.
[14-31-5] Nonfood-grade bags used in direct contact with food. - beef bones stored in plastic to go bags
[35A-09-4] Presence of insects, or other pests. - packed dry spaghetti noodles infested with insects
[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
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition.
[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
[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
[41-10-4] Toxic substance/chemical improperly stored. - bleach stored on shelf with pasta - spray cleansers stored next to paper towels at front handsink
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. - three compartment 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.
[31A-09-4] Handwash sink not accessible for employee use at all times. - back handsink blocked by trash can
[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/
[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.
[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.
[31B-03-4] No soap provided at handwash sink. - back area
[41-17-4] Spray bottle containing toxic substance not labeled. - orange substance
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[14-05-4] Cardboard used to line food-contact shelves. - cardboard lining shelves of front hand sink
[36-73-4] Floor soiled/has accumulation of debris. - grease and food debris under cooking equipment
[08B-38-4] Food stored on floor. -chicken -cabbage
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice fork
[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
[25-05-4] Single-service articles improperly stored. - cups on floor at front area
[14-45-4] Soiled Cardboard used to line nonfood-contact shelves. - rack near cookline - rack in front
[29-11-4] Water leaking from pipe and/or faucet/handle. -3 compartment sink
[02D-01-5] Working containers of food removed from original container not identified by common name. -sugar
[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
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
[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
[35A-02-7] Live, small flying insects found - 3-4 in dry storage area
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse.
[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
[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)
[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
[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.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[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.
[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.
[31B-03-4] No soap provided at handwash sink. -by 3 compartment sink -corrected -front line

Disposition: Emergency order recommended
[14-01-5] Bowl or other container with no handle used to dispense food. -soy sauce
[51-11-4] Carbon dioxide/helium tanks not adequately secured. -by soda boxes
[36-36-4] Ceiling tile missing. -3 compartment sink room
[14-38-4] Food storage container/container lid cracked or broken. -lids to sugar and brown sugar cracked
[51-18-6] No copy of latest inspection report available.
[40-01-4] No suitable facilities provided to store employee clothing and other possessions. -flip flops on floor by 3 compartment sink
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -gaskets soiled on reach in coolers on cookline -soda boxes soiled
[42-03-5] Storage of maintenance equipment/tools in areas that may result in cross contamination of food, equipment, utensils, linens and/or single-service and single-use articles. -tools store above rice cooker
[02D-01-5] Working containers of food removed from original container not identified by common name. -singer
[36-10-4] Worn, torn and/or soiled floors/carpeting. -floor soiled with grease under fryer and two burner stove
[03B-15-5] Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. -cabbage 117f
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. -2 rodent droppings in hand sink -approximately 12 rodent droppings under hot well next to grill -4 rodent droppings on floor behind grill -approximately 15 rodent droppings on floor next to freezer 7 rodent droppings on top of container of chicken flavoring 4 rodent droppings on shelf with seasonings 5 rodent droppings on floor across fryer
[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.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. -by rice cooker -by three compartment sink
[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. -observed 1 employee certificates
[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
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -hot water turn off at hand sink on front line

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[36-73-4] Floor soiled/has accumulation of debris. -floor soiled under burners
[08B-38-4] Food stored on floor. -cabbage on floor in walk in cooler(used for storage)
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -starch
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[51-18-6] No copy of latest inspection report available.
[29-11-4] Water leaking from pipe and/or faucet/handle. -frontline handsink
[22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. Only use single-service items to serve food to customers until approved sanitizer is available for warewashing. -bleach not meant for sanitizing
[50-17-3] Operating with an expired Division of Hotels and Restaurants license.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. -reach in cooler raw chicken over portioned sauce,raw shell egg over pasta
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. -sitting room temperature
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. -rice,egg roll,cabbage chicken 109f to 119f placing on grill to reheat
[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. -provided
[05-08-4] No probe thermometer provided to measure temperature of food products.
[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. -observed one employee training certificate
[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
[27-16-5] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. -frontline handsink hot water turn off