SAKURA THE VILLAGES 2 INC

Name: SAKURA THE VILLAGES 2 INC
Address: 1104 BICHARA BLVD, THE VILLAGES, FL, 32159, US
Rating: 37.5

1104 BICHARA BLVD, THE VILLAGES, FL 32159

License #4508570

🍱 Japanese/Sushi ℹ️

37.5 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

April 30, 2026 · 14 findings · 5 critical

Routine - Food

View inspection data

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.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SAKURA THE VILLAGES 2 INC in THE VILLAGES currently holds an InspectFL Health Score of 37.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on April 30, 2026. Across those visits, inspectors documented 87 total violations — 28 critical, 8 major, 51 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

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

June 26, 2024

The latest inspection on April 30, 2026 shows 14 observation rows: 5 critical, 3 major, and 6 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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.

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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

SAKURA THE VILLAGES 2 INC has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[12B-01-4] Employee eating while preparing food.
[08B-38-4] Food stored on floor. -Bag of onions.
[36-24-5] Hole in or other damage to wall. -Behind dish machine.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of black plastic containers. -Interior of fryer cabinets.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. -Rice 60f. Cooling from previous day.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. -Cook handled soiled plate and went back to cooking without changing gloves.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Employee smashed down trash and then began cooking.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. -Rice 60f, Cooling from previous day.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Salad 52f. Less than 4 hours. Advised to rapid chill. -Rice 60f. Cooling from previous day.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. -Too deep, covered.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards near ice machine.
[31A-11-4] Handwash sink used for purposes other than handwashing. -Used as dump sink by fryers.

Disposition: Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. -Paper towel dispenser by fryer.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Cigarettes and vape on sauce bucket.
[14-10-4] Equipment or utensils not designed or constructed in a durable manner. -Reach in cooler gasket torn across from flat grill.
[35B-08-4] Fly sticky tape hanging over food/food preparation area/food-contact equipment.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit.
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Exterior of stove top. -Behind fryers. -Exterior of bulk rice containers.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. -Behind cook line.
[01B-01-4] Dented/rusted cans present. See stop sale. -Dented #10 can of ketchup.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -0 ppm.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -Observed employee cutting raw beef, washed gloves instead of changing gloves and washing hands.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Rice 60f. Less than 4 hours. Operator placed in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -Cutting boards above rice bulk containers. -Vegetable slicers.