SAKURA

Name: SAKURA
Address: 265 COLONY BLVD, THE VILLAGES, FL, 32162, US
Rating: 42.6

265 COLONY BLVD, THE VILLAGES, FL 32162

License #7000517

🍱 Japanese/Sushi ℹ️

42.6 Grade F / 100

Failing Health Score

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Latest inspection

May 11, 2026 · 11 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SAKURA in THE VILLAGES currently holds an InspectFL Health Score of 42.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on May 11, 2026. Across those visits, inspectors documented 72 total violations — 19 critical, 11 major, 42 minor.

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Record snapshot

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The latest inspection on May 11, 2026 shows 11 observation rows: 4 critical, 1 major, and 6 minor.

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Inspection coverage

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Inspector notes

Coverage note

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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
[14-09-4] Cutting board has cut marks and is no longer cleanable. Two boards on cookline.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket on top of oil. Bag on wall over soy sauce. All were moved.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoops in water at 100F. Spatulas in water at 125F. All were removed.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelves and hood filters soiled with grease on cookline. Gaskets soiled with food on reach in cooler on cookline. Exterior of reach in salad cooler tracks soiled with food.
[33-16-4] Open dumpster lid. One lid. Manager closed.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In reach in cooler near walk in cooler: box of oranges and box of lemon on shelf over sauces.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pan of rice cooked yesterday in walk in cooler 47-50F. Pan was stacked with several other pans. Condensation on closed lid. Stop sale issued.
[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. Manager changed chemical then 100 ppm.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer: raw pork portioned in box on top of spring rolls. Employee moved during this inspection.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Pan of rice cooked yesterday in walk in cooler 47-50F. Pan was stacked with several other pans. Condensation on closed lid. Stop sale issued.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Certified food manager arrived during this inspection.

Disposition: Warning Issued
[52-03-4] Establishment advertised crab on menu/menu board but served imitation crab. Menu board at entrance of restaurant has Crab rangoons made with imitation crab, employee changed to a K.
[14-71-4] Duct tape used to repair nonfood-contact surface. Duct tape on plastic shelves in reach in cooler.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on shelf above reach in cooler on cooks line, employee moved drink.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee lunch box on top of cabbage in walk in cooler, employee moved bag.
[14-11-5] Equipment in poor repair. Cutting bakers on cooks line with cut marks.
[36-73-4] Floor soiled/has accumulation of debris. Under dry seasonings near back door/dish area.
[08B-38-4] Food stored on floor. 2 containers of sauce on floor in walk in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters on cooks line. Clean dish is soiled.
[08B-17-4] Unwashed fruits/vegetables stored with/over ready-to-eat food. Unwashed produce in cardboard boxes over ready to eat coked rice in walk in cooler.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. On the floor at beginning of cooks line, operator placed on shelf.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food/clean equipment without washing hands. Employee scooped raw chicken with bowl inside raw chicken container with gloves hands from reach in cooler then immediately touched reach in cooler door handle.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. yum yum sauce with milk (71F - Cold Holding) out of cooler for 5 hours.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lettuce wraps (63F - Cold Holding) item on counter behind sushi station, spoke to operator about either placing on time as a public health control or keep in cooler. yum yum sauce with milk (71F - Cold Holding) portioned sauce cups at host stand for togo area, employee stated item has been on counter for 5 hours, see stop sale.
[41-15-5] Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer bucket tested over 200ppm chlorine, operator added water, retested at 100ppm.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on cooks line stained.

Disposition: Warning Issued
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine with mold like substance
[14-01-5] Bowl or other container with no handle used to dispense food. Bowl no handle inside salad container.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Reach-in cooler at the cook line with ambient temperature of 58.6F
[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. At the triple sink, raw ground tuna (30F) thawed in standing water at 59F. Inspector instructed to opened bags and placed tune inside cooler.
[14-71-4] Duct tape used to repair nonfood-contact surface. At the cook line, rice warmer handle with gray tape.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on prep tables and above prep tables, some were moved.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. At the cook line, employee jacket stored on top of to go containers.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Multiple male employees at the cook line and server.
[08B-38-4] Food stored on floor. At the cook line, case of avocados on floor under shelves.
[36-24-5] Hole in or other damage to wall. Wall behind mop sink
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the cook line, rice spoons in 87F water.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. At the triple sink area and sushi bar.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior part of hood heavily soiled also with dripping grease.
[08B-54-4] Uncovered food stored near sink exposed to splash. At the cook line, pre portions cups for soup next to Handwash sink, Inspector instructed to moved all.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. In walk-in cooler, case of unwashed produce stored above cook noodles and container of cut cabbage.
[02D-01-5] Working containers of food removed from original container not identified by common name. At the dry storage area, bin with white substance not labeled (Sugar).
[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. In use dish machine 0 ppm, Inspector instructed to set up triple sink, chlorine 50-100ppm in triple sink.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. At the cook line four male employees working at the cook line with raw food and other food started wearing gloves and no hand washed occurred. inspector instructed to washed hands and continue working with food.
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Male employee cutting with raw beef immediately after started handling cleaned containers and utensils, Inspector instructed to washed hands.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Male employee at the sushi bar area, rinsed dirty spoon in hand sink and immediately after placed spoon inside container with more cleaned utensils, inspector instructed to place utensils in triple sink to properly washed.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Reach-in cooler at the cook line, raw beef stored above cooked noodles. Also in freezer, raw beef above raw shrimp.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Reach-in cooler at the cook line, (overnight products), raw shell eggs58F, cooked chicken 56F, corn 58F, corn mixed 59F, lettuce 58F, steamed broccoli 59F, asparagus 60F, Krab 67F, raw scallops 59F, raw shrimp 56F
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach-in cooler at the cook line, (overnight products), raw shell eggs58F, cooked chicken 56F, corn 58F, corn mixed 59F, lettuce 58F, steamed broccoli 59F, asparagus 60F, Krab 67F, raw scallops 59F, raw shrimp 56F
[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. At the sushi bar area, sushi rice no time marked, per manager rice cooked at 11:00am. Also at the cook line, white rice no time marked.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwash sink at the sushi bar area used to stored dirty utensil, also male employee rinsed spoon in sink, Inspector instructed to place in dishmachine.
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Multiple cards with no date of training, also missing some information.
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. One male card expired.
[41-17-4] Spray bottle containing toxic substance not labeled. At the front service area, spray bottle with clear liquid not labeled.