SAKURA SUSHI BAR

Name: SAKURA SUSHI BAR
Address: 1180 SW 57TH AVE, WEST MIAMI, FL, 33144, US
Rating: 39.3

1180 SW 57TH AVE, WEST MIAMI, FL 33144

License #2326168

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

39.3 Grade F / 100

Failing Health Score

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Quick take

SAKURA SUSHI BAR in WEST MIAMI currently holds an InspectFL Health Score of 39.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on May 11, 2026. Across those visits, inspectors documented 48 total violations — 5 critical, 7 major, 36 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on May 11, 2026 shows 12 observation rows: 1 critical, 1 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

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: Call Back - Complied
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[29-49-6] Standing water in bottom of reach-in-cooler, located at cooking line.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed most of the reach in cooler interiors soiled.
[25-05-4] Single-service articles improperly stored. Observed 1 case of to containers stored on the floor at dry storage. During the inspection employee removed items and placed them correctly.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 8 Rop packages of raw tuna, and 2 Rop packages of tilapia bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed several of kitchen utensils stored in standing water At 107 F. During the inspection employee discarded water and clean utensils.
[08B-38-4] Food stored on floor. Observed 1 bag of tempura mixed stored on the floor at dry storage.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 8 Rop packages of raw tuna, and 2 Rop packages of tilapia bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.

Disposition: Inspection Completed - No Further Action
[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. Observed several of kitchen utensils stored in standing water At 107 F. During the inspection employee discarded water and clean utensils.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[25-05-4] Single-service articles improperly stored. Observed 1 case of to containers stored on the floor at dry storage. During the inspection employee removed items and placed them correctly.
[29-49-6] Standing water in bottom of reach-in-cooler, located at cooking line.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed hole in the ceiling, located above the reach in cooler in cooking line.
[08B-38-4] Food stored on floor. Observed 1 bag of tempura mixed stored on the floor at dry storage.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed most of the reach in cooler interiors soiled.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 8 Rop packages of raw tuna, and 2 Rop packages of tilapia bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed 8 Rop packages of raw tuna, and 2 Rop packages of tilapia bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.

Disposition: Warning Issued
[10-20-4] In-use tongs stored on equipment door handle between uses.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. During the inspection employee removed towel.
[29-49-6] Standing water in bottom of reach-in-cooler, located at cooking line.
[36-02-5] Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit.
[22-08-4] Interior of microwave has accumulation of black substance/grease/food debris.
[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. Discussed with operator. Provided email form.
[02B-04-5] Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Observed multiple sushi rolls and sashimi plates containing raw fish; however, there were no asterisks or identifying markers indicating the presence of raw ingredients.
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed tuna fish, and yellow tail fish stored in reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Discussed and coached operator in proper methods. During the inspection employee removed items from packaging.
[41-10-4] Toxic substance/chemical improperly stored. Observed plastic container with chemical stored on the floor underneath the hand sink, located at front counter. During the inspection employee removed item.
[05-08-4] No probe thermometer provided to measure temperature of food products.
[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. Discussed and coached employee and provided email handout.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair.

Community reaction

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Community pulse