SARKU JAPAN

Name: SARKU JAPAN
Address: 459 BRANDON TOWN CENTER, WESTFIELD BRANDON, BRANDON, FL, 33511, US
Rating: 59.3

459 BRANDON TOWN CENTER, WESTFIELD BRANDON, BRANDON, FL 33511

License #3917638

🍱 Japanese/Sushi ℹ️

59.3 Grade F / 100

Failing Health Score

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Latest inspection

September 22, 2026 · 8 findings · 1 critical

Routine - Food

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Major

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Minor

Usually lower-risk context.

Quick take

SARKU JAPAN in BRANDON currently holds an InspectFL Health Score of 59.3 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 22, 2026. Across those visits, inspectors documented 48 total violations — 5 critical, 21 major, 22 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

December 30, 2025

The latest inspection on September 22, 2026 shows 8 observation rows: 1 critical, 4 major, and 3 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

90%

Inspector notes

Coverage note

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DBPR

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SARKU JAPAN has a rough inspection history. Would you risk it?

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.

Official DBPR inspection report ↗

Disposition: Warning Issued
[03G-42-3] Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved HACCP plan and Process Waiver from the Division of Hotels and Restaurants. More information can be found at https://www2.myfloridalicense.com/hotels-restaurants/special-process/. Restaurant acidifying sushi rice and testing with Ph paper strip, and no process waiver. Discussed with manager to use time as a public health control until process waiver and HACCP Plan is submitted and approved. Operator has plan filled out, sushi rice is listed.
[03G-38-4] Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required. Log lists last batch of rice tested on 9/9/2026.
[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 and stir fry vegetables listed in the written procedures not time marked.
[03G-37-4] pH meter used to test sushi rice not used according to manufacturers instructions/no distilled water available. Operator testing sushi rice with ph strip, using regular non-distilled water in attempt to test.
[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. Scoop handle touching food in bulk rice bin.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce stored over prepared stir fry vegetables in walk in cooler.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Water bottle on soda syrup boxes.
[41-17-4] Spray bottle containing toxic substance not labeled. Bottle with yellow liquid under front line hand sink.

Disposition: Warning Issued
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee phone next to sushi boxes.
[08B-29-4] Food-contact surface not cleaned and sanitized between working with unwashed produce and ready-to-eat food. Observed 1 18lb case of washed and cut broccoli placed back into original container. Manager voluntarily removed container from walk in and disposed in trash. Stop sale.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed sushi knives stored in 91F standing water.
[25-05-4] Single-service articles improperly stored. Sushi to go boxes and lids stored upright.
[14-12-4] Utensils in poor condition. Ice bucket broken, cant hang upside down.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed sanitizer bucket on cook line reading 0 ppm. Manager remade bucket, testing at 200 ppm.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed 1 18lb case of washed and cut broccoli placed back into original container. Manager voluntarily removed box from walk in, and threw box in trash.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cook line: cut cabbage (48F - Cold Holding) Not being held with any temperature control. Discussed with manager to keep on ice or use time as a public health control.
[03G-42-2] Establishment using food additives or adding components such as vinegar as a method of food preservation or to make the food not time/temperature control for safety without an approved Process Waiver from the Division of Hotels and Restaurants. Restaurant acidifying sushi rice and testing with Ph paper strip, and no process waiver. Current log showed Ph of 4.3 Discussed with manager to use time as a public health control until process waiver and HACCP Plan is submitted and approved. Sent paperwork to operator
[01D-02-4] Failure to maintain freezing records on nonexempt fish for 90 days. Operator only had invoices for past 30 days.
[16-37-1] No quaternary ammonium chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Current test strips expired in 2020, no replacement strips available
[03G-50-1] Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Establishment is acidifying sushi rice with no HACCP Plan. Discussed with manager to use time as a public health control until process waiver and HACCP Plan is submitted and approved. Sent paperwork to operator.
[03G-37-4] pH meter used to test sushi rice not used according to manufacturers instructions/no distilled water available. Operator testing each batch of sushi rice with ph strip that expired in 2019 and using regular non-distilled water in attempt to test. Discussed with manager to use time as a public health control until process waiver and HACCP Plan is submitted and approved. Sent paperwork to operator