SAKURA BUFFET

Name: SAKURA BUFFET
Address: 301 E INTERNATIONAL SPEEDWAY B, DELAND, FL, 32724, US
Rating: 56.8

301 E INTERNATIONAL SPEEDWAY B, DELAND, FL 32724

License #7407830

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

56.8 Grade F / 100

Failing Health Score

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Quick take

SAKURA BUFFET in DELAND currently holds an InspectFL Health Score of 56.8 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 April 21, 2026. Across those visits, inspectors documented 37 total violations — 10 critical, 2 major, 25 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

75%

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.

Inspection Completed - No Further Action
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. - rice spoon at buffet
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses.
[02D-01-5] Working containers of food removed from original container not identified by common name. - sugar, MSG, salt mix
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, residue, or dust. - plastic box used to hold food wrap - hood filters
[31B-02-4] No paper towels or mechanical hand drying device provided at bathroom handwash sink.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - employee backpack stored on table by rice pot
[41-07-4] Container of medicine improperly stored. - ibuprofen, vitamins stored on high shelf over prep coolers.
[25-39-4] Shells of oysters/clams/mussels/crabs shucked onsite used to serve food more than once. - oyster shells reused for crab stuffing
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[24-11-4] Salad bar/buffet plates/bowls not properly protected or inverted to prevent contamination. - plates at sushi area
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - eel, 45F, sushi prep area
[36-22-4] Floor area(s) covered with standing water. - near ice machine in server area
[33-16-4] Open dumpster lid.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - raw shrimp over sauce buckets in walk in cooler
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. - unwashed produce over sauces in produce cooler. Operator relocated .
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - oyster shells used to hold crab stuffing
[08B-02-4] Displayed food not properly protected from contamination. - fried noodles in open pan not under sneeze guard

Warning Issued
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knife stored at cook line make table unit and kitchen wall.
[13-03-4] Employee with no hair restraint while engaging in food preparation . Employee placed hat. - cook
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, or dust. - soap dispenser in server area near hibachi - back side of hibachi grill
[24-19-4] Food-contact surface of silverware provided for customers at salad bar/buffet not properly protected. - unwrapped spoons, knives at buffet presented in open bins
[25-39-4] Shells of oysters/clams/mussels/crabs shucked onsite used to serve food more than once. - oyster shells reused for krab salad
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Wait station crooking soiled with food debris,
[41-07-4] Container of medicine improperly stored. - near condiments in hibachi area. Operator relocated.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. - tea in open water bottle on table near fryers
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. - raw beef over vegetables in hibachi cooler
[22-48-5] Establishment using a sanitizer solution that does not meet the requirements specified in 40 CFR 180. - sanitizer bucket set up using 101 Bleach, not rated for use as a sanitizer. Educated operator.
[32-12-6] Covered waste receptacle not provided in womens bathroom.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cold holding: cut melon (52F); cut melon (53F); deviled eggs (57F); on buffet 3.5 hours, corrective action taken: product discarded
[14-01-5] Bowl or other container with no handle used to dispense food. - loose tea leaves in server area near hibachi station. Operator removed container.

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