SARKU JAPAN

Name: SARKU JAPAN
Address: 10300 SOUTHSIDE BLVD #3130, JACKSONVILLE, FL, 32256, US
Rating: 90.7

10300 SOUTHSIDE BLVD #3130, JACKSONVILLE, FL 32256

License #2611419

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

90.7 Grade B / 100

Solid Health Score

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Quick take

SARKU JAPAN in JACKSONVILLE currently holds an InspectFL Health Score of 90.7 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on January 20, 2026. Across those visits, inspectors documented 16 total violations — 4 critical, 2 major, 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

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
[29-18-4] Drain cover(s) damaged. Observed missing piece to floor drain in middle of kitchen.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Light visible under back door.
[14-11-5] Equipment in poor repair. Main sushi rice warmer at sushi station with pitting, holes observed in bottom of interior where in contact with food. Person in charge replaced during inspection. Also, green cutting board with grooving.
[21-03-4] Wet wiping cloths stored in detergent and sanitizer mixed together. Observed bubbles in sanitizer at cook line. Person in charge states mixes soap with chlorine. Person in charge began switching out. Also, wet wiping cloth stored under cutting board on prep table.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Chicken cooked stored on far left side of griddle at 121-126F. Person in charge reheated to 180F.
[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. Observed handle of tongs in direct contact with noodles in drawer under cook line. Also, observed handle in direct contact with dry breading mix in bulk storage container. Person in charge began removing.

Administrative complaint recommended
[03D-06-5] Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Cut cabbage stored in large sealed plastic bags cooling overnight per person in charge at 45-47F.
[16-46-4] Old labels stuck to food containers after cleaning. Old labels observed on clean dishware.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed two employees wash their hands in prep sink. Spoke to employees during inspection.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Light visible under back door.
[02D-01-5] Working containers of food removed from original container not identified by common name. Bulk dry powders in back kitchen unlabeled.
[45-04-4] Use of cooking equipment producing grease laden vapors/smoke with no hood suppression system installed. Notified Fire AHJ. For reporting purposes only. Table top fryer observed outside of hood in back kitchen.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Vacuum breaker missing from on chemical side of splitter at mop sink.
[25-05-4] Single-service articles improperly stored. Case of single service utensils stored on ground at front counter. Person in charge raised.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cut cabbage stored in large sealed plastic bags cooling overnight per person in charge at 45-47F.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ 4 food handling employees on site with no CFM present.

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Community pulse