HIBACHI OF SAKURA

Name: HIBACHI OF SAKURA
Address: 4920 E SILVER SPRINGS BLVD STE 108, OCALA, FL, 34470, US
Rating: 95.3

4920 E SILVER SPRINGS BLVD STE 108, OCALA, FL 34470

License #5203185

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

95.3 Grade A / 100

Excellent Health Score

How is this score calculated? →

Quick take

HIBACHI OF SAKURA in OCALA currently holds an InspectFL Health Score of 95.3 out of 100 — an A grade for consistent compliance with state food-safety standards. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on May 4, 2026. Across those visits, inspectors documented 18 total violations — 7 critical, 5 major, 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Administrative complaint recommended
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item stored in reach-in cooler across from cook line grill: beef (46F - Cold Holding). Manager stated beef placed in cooler one hour prior to temperature being taken. Manager moved beef to walk-in freezer to reduce temperature to 41F.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on reach-in cooler across from cook line grill.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Containers stored on shelf above three compartment sink.
[25-06-4] Single-service articles not stored inverted or protected from contamination. To go containers stored on shelf in kitchen area. Manager turned containers over.
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Dish area hand washing sink, 78F.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink next to walk-in cooler.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over roasted eel in sushi area reach-in cooler. Manager placed salmon on bottom shelf. Raw shrimp stored over mushrooms in walk-in cooler. Manager placed raw shrimp on bottom shelf.
[31A-11-4] Handwash sink used for purposes other than handwashing. Wiping cloth and bowl stored in dish area hand washing sink. Employee removed items from hand washing sink.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Gap on bottom and top of kitchen back door.
[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. Dish mashing in dish area, 0 ppm.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee placed raw chicken on pan to place on grill then touched pan where raw chicken had been while placing onions on pan to be cooked then handled to go containers without washing hands and changing gloves. Manager had employee wash hands, change gloves and use new to go containers.

Community reaction

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Community pulse