DirtyFLRestaurant Inspection Data

SAIKO-I SUSHI LOUNGE & HIBACHI

5970 SW 18 ST STE E4

Overall Food Safety Rating

★★☆☆☆ (2.2/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 3/22/2024

Inspection #: Visit ID: 8638418

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowls used at several locations, flour, sauce, manager removed bowls Corrected On-Site
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Manager chained co Corrected On-Site
  • 21-05-5:Basic - Cloth used as a food-contact surface. Cloth napkin used to cover food. Manager removed Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Chef discarded Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Box of flood store on the kitchen floor and walk in freezer floor.
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between coolers. Manager removed Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour not labeled
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Manager removed bags Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled Eggs over ready to eat vegetables, manager moved eggs Corrected On-Site
  • 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in kitchen Manager filled paper towels Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at hand wash sink in kitchen.
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Inspection Date: 12/18/2023

Inspection #: Visit ID: 8359523

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 08B-38-4:Basic - Food stored on floor. In the walk in freezer, bus pans of frozen chicken stored on the floor. Employees moved to the shelves. Corrected On-Site
  • 03F-02-5:High Priority - 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. The sushi rice has been out on the sushi station since 11:00am, 3:00 hours. A time mark was applied. Corrected On-Site

Inspection Date: 9/14/2023

Inspection #: Visit ID: 8499000

  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food.

Inspection Date: 9/13/2023

Inspection #: Visit ID: 8496568

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles near dishmachine soiled with mold. Warning
  • 35A-03-4:Basic - Dead roaches on premises. Approximately 1 dead roach by cookline on floor in front of cookline,1 roach, approximately 1 dead roach on floor by mop sink, approximately 1 dead roach on floor by server station approximately 1 dead roach on floor at sushi station approximately 2 dead roach by the hibachi customer table. Admin Complaint
  • 08B-38-4:Basic - Food stored on floor. Containers of sauce and oil on floor at cookline and in walk in cooler. Warning
  • 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knife in between reach in Cookeline prep table at cookline- operator removed. Corrected On-Site Warning
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line- rice scoop in standing water of 78F - operator removed. Warning
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No sign in bar sink. Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At cookline wet/ soiled wiping cloth stored on prep counter. Warning
  • 03D-01-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cookline- Cooked white rice 110F at 3:35 ( cooling since 1:00)- food covered and left out at room temperature- at Current rate of cooling food will not reach 70F- see stop sale. Warning
  • 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishmachine area- employee handled dirty dishes then proceeded to put away clean dishes- educated operator and employee washed hands. Warning
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline- employee touched face - then proceeded to package to-go order- educated operator employee washed hands. Warning
  • 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline area - employee touched phone then proceed to touch plate with tacos for customer order- educated operator employee washed hands and changed plate. **Corrective Action Taken** Warning
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately one live flying insect at dish area landing on dishmachine. Admin Complaint
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer- raw lobster not commercially packaged stored over cake- operator moved to lower shelf. At reach in freezer raw shrimp stored over cooked corn - operator moved to lower shelf. Corrected On-Site Warning
  • 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. At walk in freezer- raw chicken stored over raw pork- operator moved to lower shelf. Corrected On-Site Warning
  • 35A-23-4:High Priority - Roach excrement and/or droppings present. Observed roach droppings under all hibachi tables. Warning
  • 03A-03-5:High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At prep counter at cookline-Raw shell eggs 61F- cold holding- food not prepared or portioned today- food out of temperature for 45 minutes- operator placed in reach in cooler to quick chill. Warning
  • 01B-02-5:High Priority - 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. At walk in cooler- butter (45-46F - Cold Holding); cream cheese (45F - Cold Holding); cooked noodles (49F - Cold Holding); raw beef (48-49F - Cold Holding); cut cabbage (54F - Cold Holding); Tofu (49-50F - Cold Holding) - food not prepared or portioned today- food out of temperature overnight - see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cookline- Cooked white rice 110F at 3:35 ( cooling since 1:00)- food covered and left out at room temperature- at Current rate of cooling food will not reach 70F- see stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- butter (45-46F - Cold Holding); cream cheese (45F - Cold Holding); cooked noodles (49F - Cold Holding); raw beef (48-49F - Cold Holding); cut cabbage (54F - Cold Holding); Tofu (49-50F - Cold Holding) - food not prepared or portioned today- food out of temperature overnight - see stop sale. At reach in cooler near cookline- Raw bean sprout 50-52F- cold holding, cooked noodles 60-62F- cold holding- food not prepared or portioned today- food out of temperature 1.5 hours- operator moved to reach in freezer to quick chill. Warning
  • 41-10-4:High Priority - Toxic substance/chemical improperly stored. Employee medications stored on prep table near cookline- operated removed. Warning
  • 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed Big 6 poster to operator. Warning
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler -Cooked rice 50F-52F at 3:45 to 50-52F at 4:40 ( cooling since 11:00)- food covered and stored in large quantity- at current rate of cooling food will not reach 41F within remaining 20 minutes- operator placed in walk in freezer to quick chill. At reach in cooler near cookline, cooked chicken 60F at 3:30 at 58-60F at 4:30 ( cooling since 11:00)- food covered- at current rate of cooling food will not reach 41F within remaining 30 minutes- operator placed in walk in freezer to quick chill. At reach in cooler near cookline- cooked noodles 50-53F at 3:25 to 50-53F at 4:15( cooling since 11:00) food tightly wrapped in bags and over stocked- at current rate of cooling food will not reach 41F within remaining 45 minutes- operator placed in walk in freezer to quick chill. At reach in cooler near cookline- calamari 45-47F at 3:30 to 45-47F 4:15 ( cooling since 11:00) - food tightly wrapped and above fill line-at current rate of cooling food will not reach 41F within remaining 30 minutes- see Stop sale. At reach in cooler near cookline- raw calamari 45-47F at 3:30 to 45-47F 4:15 ( cooling since 12:45 ) - food tightly wrapped and above fill line-at current rate of cooling food will not reach 41F within remaining 30 minutes- see Stop sale. Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Leaf keep in water for sushi decoration, sponge for cleaning, and observed employees dumping food inside sink. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink by cookline. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink by cook-line, Warning
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plans for Sushi rice under time as a Public Health control Warning