SARKU JAPAN

Name: SARKU JAPAN
Address: 9417 W ATLANTIC BLVD, CORAL SPRINGS, FL, 33071, US
Rating: 73.1

9417 W ATLANTIC BLVD, CORAL SPRINGS, FL 33071

License #1617686

🍱 Japanese/Sushi ℹ️

73.1 Grade C / 100

Mixed Health Record

How is this score calculated? →

Latest inspection

March 17, 2026 · 10 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SARKU JAPAN in CORAL SPRINGS currently holds an InspectFL Health Score of 73.1 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on March 17, 2026. Across those visits, inspectors documented 44 total violations — 12 critical, 12 major, 20 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 16, 2024

The latest inspection on March 17, 2026 shows 10 observation rows: 2 critical, 3 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

88%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

SARKU JAPAN has some meaningful issues on record. Would you still eat here?

C record

This is where the context matters most — some people will still eat there, others will want cleaner inspections first.

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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.

Disposition: Met Inspection Standards
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open container with drinks stored on food preparation table.
[08B-38-4] Food stored on floor. -Observed various food items stored on kitchen floor. -Observed cases with cabbages stored on walk in cooler floor.
[25-05-4] Single-service articles improperly stored. -Observed case with napkins stored on floor at front line. Operator removed to shelf.
[08B-12-5] Stored food not covered. -Observed an uncovered container with cooking oil stored in kitchen area.
[21-38-4] Wiping cloth sanitizing solution stored on the floor at front line. Operator relocate.
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee wash food containers without sanitized. After brief education, employee transfer containers to dishwashing area.
[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 and the time removed from temperature control cannot be determined. Observed at 10:24 a.m., no time mark on sushi rice held using time as a public health control. Per operator, rice prepared at 10:00 a.m. Operator correctly time marked.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed accumulation of black mold like substances buildup on cutting boards.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee wash food containers in hand wash sink.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed several unlabeled spray bottles with degreaser at dishwashing area.

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.
[13-03-4] Employee with no hair restraint while engaging in food preparation.
[08B-38-4] Food stored on floor. Bucket of soy sauce on floor in prep area.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in sushi case.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Employee unopened canned beverage in lower sushi cooler. Employee removed beverage.
[02D-01-5] Working containers of food removed from original container not identified by common name. Squeeze bottle of oil at cook line not labeled.
[08A-08-5] Raw animal food stored in same container as ready-to-eat food. In sushi reach in cooler, package of raw ready to eat tuna stored in same container as ready to eat imitation crab. Manager moved to separate container.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In True reach in freezer, open case of portioned chopped steak above open container of cooked tempura shrimp.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In hot holding unit on back counter, spring rolls (127-133F - Hot Holding); fried dumplings (125F - Hot Holding). Per manager both items in unit approximately 30-45 minutes. Both items removed to be reheated.
[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. Bulletin provided to be posted.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. At kitchen hand sink. Manager replaced.