SAKURA

Name: SAKURA
Address: 1548 OHIO AVE S, LIVE OAK, FL, 32064, US
Rating: 88.1

1548 OHIO AVE S, LIVE OAK, FL 32064

License #7100318

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

88.1 Grade B / 100

Solid Health Score

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Quick take

SAKURA in LIVE OAK currently holds an InspectFL Health Score of 88.1 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on February 18, 2026. Across those visits, inspectors documented 24 total violations — 5 critical, 1 major, 18 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.

Inspection Completed - No Further Action
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Employee food in reach-in cooler not identified or segregated. Manager moved to proper storage area.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on front prep table. Manager discarded.
[14-01-5] Bowl or other container with no handle used to dispense food. No-handle bowl used as scoop in flour. Manager removed.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Tong handle resting on bin of noodles. Manager removed.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Mold-like substances on deflector plate of ice machine. Manager cleaned.
[25-32-4] Reuse of single-service or single-use articles. Reusing metal containers for seaweed wrap.
[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. In reach-in cooler under sushi cooler at front bar: tuna (36F - Cold Holding) thawed while still in ROP bag.

Emergency order recommended
[14-01-5] Bowl or other container with no handle used to dispense food. 1.)Plate used to scoop sushi rice 2.) Bowl without handle used to scoop chicken
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed lettuce stored above ready to eat carrots.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee mints stored above food prep area.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. 200 plus ppm
[12B-01-4] Employee eating while preparing food.
[24-08-4] Equipment and utensils not properly air-dried - wet nesting. Beverage cups stored on cloth towel next to beverage system.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean dishes stored flooded up in front of the sushi cooler in the dining room.
[35A-05-4] Roach activity present as evidenced by live roaches found. Three live roaches in sushi prep area on floor under shelves.
[35A-03-4] Dead roaches on premises. One dead roach in sushi prep area under shelves. One egg sac in sushi prep area under shelves.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Wet towel on sushi prep table
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.back of wok grill area has old food buildup. 1.) Back of the wok grill. 2.) Hood Filters above wok grill 3.) Fan guards have dust buildup
[14-15-4] Nonfood-grade containers used for food storage - direct contact with food. 1.) Non food grade containers used for rice, breading, storage 2.) To go bags used to stored raw meat in direct contact with the bag.
[25-32-4] Reuse of single-service or single-use articles. Reusing metal containers for seaweed wrap
[08B-38-4] Food stored on floor. Walk in cooler: ginger on floor
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw shell eggs stored above unwashed lemons in the walk in cooler.
[35A-02-7] Live, small flying insects found Two live flies in the kitchen.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Two sanitizer buckets stored on floor. Placed on shelving during this inspection.

Community reaction

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Community pulse