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Failing Health Score
How is this score calculated? → Need help reading this? Newest inspection first. Red dots matter most.
The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
SARKU JAPAN #078 in OCOEE currently holds an InspectFL Health Score of 27.7 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 23, 2026. Across those visits, inspectors documented 74 total violations — 14 critical, 15 major, 45 minor.
Start with the newest inspection
Use the score as a shortcut, then verify the latest DBPR record and nearby options.
What stands out in this inspection history
The latest inspection on September 23, 2026 shows 11 observation rows: 3 critical, 3 major, and 5 minor.
DBPR source + data confidenceWhat’s powering this page
InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
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What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.
Would you eat here?
SARKU JAPAN #078 has a rough inspection history. Would you risk it?
A rough inspection history changes the conversation. This vote is a quick read on community trust.
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Inspection Completed - No Further Action
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken approximately 40 lbs 46-48f for over 4 hours per operator. Stop Sale issued
- [10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Knife in 81f water on frontline
- [21-04-4] In-use wet wiping cloth/towel used under cutting board.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Interior of icemaker door.
- [38-04-4] Ten (10) foot-candles of light at least 30 inches from floor not provided in walk-in cooler. Very dim lighting
- [51-13-4] No Heimlich maneuver/choking sign posted.
- [03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw chicken approximately 40 lbs 46-48f for over 4 hours per operator. Stop Sale issued
- [08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Beef stored above shrimp in walk in freezer.
- [11-27-4] Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
- [36-30-4] Wall not smooth, nonabsorbent and easily cleanable in food preparation, food storage, warewashing areas or bathroom. Some baseboards in disrepair and soiled.
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More places worth comparing
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Latin American
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