SAKURA
1548 OHIO AVE S, LIVE OAK, FL 32064
License #7100318
🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurateSign in to watch restaurants and track them on your watchlist.
Mixed Health Record
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
SAKURA in LIVE OAK currently holds an InspectFL Health Score of 79 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 13, 2026. Across those visits, DBPR recorded 13 total findings; InspectFL has detailed violation rows for 12 of them so far.
Start with the newest inspection, then verify the pattern
The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.
What stands out in this inspection history
The latest inspection on July 13, 2026 shows 12 observation rows: 3 critical, 3 major, and 6 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
Open the place or verify the recordSee the place, then share or verify
*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
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
- [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. No written procedure available. Inspector provided operator with written procedure.
- [21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Kitchen sanitizer bucket, 0 ppm. Manager changed sanitizer water, 100 ppm.
- [24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers stored over three compartment sink.
- [25-32-4] Reuse of single-service or single-use articles. Egg cartons reused in pans of reach-in cooler across from cook line. Manager removed eg cartons during inspection.
- [31A-11-4] Handwash sink used for purposes other than handwashing. Employee rinsed towel in sushi are hand washing sink.
- [35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment. Two fly strips observed in back of kitchen.
- [23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood vents above front counter grill greasy.
- [53B-09-4] Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Four employee training certificates are copies.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items stored in reach-in cooler across from cook line: tofu (45F - Cold Holding). Manager stated tofu placed in cooler one hour prior to temperature being taken. Manager moved tofu to walk-in freezer to reduce temperature to 41F.
- [22-42-4] Chlorine sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Employee observed washing and rinsing pans without sanitizing. Manager had employee make sanitized water and rewash dishes.
- [03F-02-5] 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. Sushi rice stored behind front counter. Manager stated rice placed out at 1:00 pm. Manager placed proper time mark on rice.
- [08B-12-5] Stored food not covered. Salt stored on kitchen shelf. Manager placed cover on salt.
What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.
Would you eat here?
SAKURA has some meaningful issues on record. Would you still eat here?
This is where the context matters most — some people will still eat there, others will want cleaner inspections first.
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