SAIKOI SUSHI LOUNGE AND HIBACHI
5791 Coral Ridge Drive
Coral Springs, Florida, 33076
Broward County County
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 5 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 3/27/2025
High Priority
0
Intermediate
2
Basic
1
Total
3
Inspection Details:
- 36-36-4:Basic - - From initial inspection : Basic - Ceiling tiles missing above walk in cooler entrance and in dry storage areas. Warning - From follow-up inspection 2025-03-27: **Time Extended**
- 05-08-4:Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. Warning - From follow-up inspection 2025-03-27: Thermometer has been ordered **Time Extended**
- 53B-13-5:Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning - From follow-up inspection 2025-03-27: **Time Extended**
Food safety inspection conducted on 3/27/2025 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 3/26/2025
High Priority
7
Intermediate
3
Basic
3
Total
13
Inspection Details:
- 36-36-4:Basic - Ceiling tiles missing above walk in cooler entrance and in dry storage areas. Warning
- 21-05-5:Basic - Paper towels used as a food-contact surface in multiple food storage containers across sushi prep area. Operator removed. Corrected On-Site Warning
- 29-49-6:Basic - Standing water in bottom of right reach-in-cooler on sushi prep line. Warning
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine chlorine sanitizer tested at 0ppm. Operator adjusted sanitizer line and primed machine, restesting at 100ppm. Corrected On-Site Warning
- 12A-29-4:High Priority - Dishwasher handled personal cellphone and then began to handle clean dishes without washing hands. Operator discussed proper handwashing procedures with employee. Employee washed hands. Warning
- 14-31-5:High Priority - Nonfood-grade plastic shopping bags used in direct contact with raw chicken in reach in freezer by cook line. Operator removed items from bag. Corrected On-Site Repeat Violation Admin Complaint
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw salmon and raw shrimp in glass door hibachi prep reach in cooler. Operator reorganized. Corrected On-Site Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw shrimp (51F - Cold Holding); raw chicken (51F - Cold Holding); cooked pork (50F - Cold Holding) not prepared or portioned today stored overnight in reach in cooler underneath expo line. Operator discarded. Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp (51F - Cold Holding); raw chicken (51F - Cold Holding); cooked pork (50F - Cold Holding) not prepared or portioned today stored overnight in reach in cooler underneath expo line. Operator discarded. See stop sale. Repeat Violation Admin Complaint
- 41-27-4:High Priority - Wiping cloth sanitizer solution at bar area exceeds the maximum concentration allowed. Tested at 200+ ppm. Operator discarded solution and prepared a new solution which retested at 100ppm. Corrected On-Site Warning
- 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products. Warning
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Warning
Food safety inspection conducted on 3/26/2025 revealed 13 total violations (7 high priority, 3 intermediate, 3 basic).
Inspection on 11/22/2024
High Priority
2
Intermediate
2
Basic
3
Total
7
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. In the walk in cooler, the ginger dressing was stored on the floor.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the rice station, the rice scoop was stored in room temperature water. The water was discarded and the scoop was replaced Corrected On-Site Repeat Violation Admin Complaint
- 23-03-4:Basic - Nonfood-contact surface soiled with dust. On the cook line, a box fan was covered with dust. The fan was removed. Corrected On-Site
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. In the reach in cooler, raw chicken breast stored in thank you bags. Repeat Violation Admin Complaint
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the grill station, butter (59F - Cold Holding); garlic and oil (66F - Cold Holding). The items had been out of refrigeration for less than 2 hours. The items were returned to refrigeration to quick chill and cold hold **Corrective Action Taken** Repeat Violation Admin Complaint
- 01C-02-4:Intermediate - Establishment not maintaining oyster tags for 90 days.
- 01C-03-4:Intermediate - Oyster tags not marked with last date served. The one and only tag saved was from yesterday and was not dated. Repeat Violation Admin Complaint
Food safety inspection conducted on 11/22/2024 revealed 7 total violations (2 high priority, 2 intermediate, 3 basic).
Inspection on 4/26/2024
High Priority
4
Intermediate
4
Basic
6
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black Mold like substance in ice machine, multiple areas Repeat Violation
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Chef removed the bowl from the flour container, rice container, sauce container. Corrected On-Site
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. All door handles on reach in coolers with old crusty food debris.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between coolers on cook line chef removed knives Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water
- 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. Chef removed thank you bags from food. Vegetables, Corrected On-Site
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken and raw shelled eggs over fish in two door standing cooler in kitchen chef-moved chicken to bottom shelf. Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Brown rice; (50F - Cold Holding) in walk in-cooler over night
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Brown rice in walk in cooler at Brown rice; (50F - Cold Holding) rice in walk in over night. See stop sale
- 01C-03-4:Intermediate - Clam/mussel/oyster tags not marked with last date served.
- 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 chef 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.
- 27-16-5:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Chef turned hot water on. Corrected On-Site
Food safety inspection conducted on 4/26/2024 revealed 14 total violations (4 high priority, 4 intermediate, 6 basic).
Inspection on 4/11/2024
High Priority
3
Intermediate
4
Basic
7
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 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 as scoops in several locations. Chef discarded Corrected On-Site
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Door handles on coolers on cook line.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Employee put hat on Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Several boxes of Boxes of food stored on the floor in the walk in freezer
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Several knives between coolers on cook line
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No employees must wash hands at handwashing sink at sushi station
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw shelled eggs over cooked pasta and vegetables. Chef moved items Corrected On-Site
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. Food stored in ice used for drinks. Container of food in drink ice at bar and bag of ice in ice bin.
- 08B-56-4:High Priority -
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at sushi station
- 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. Form was emailed
- 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. Form was emailed
Food safety inspection conducted on 4/11/2024 revealed 14 total violations (3 high priority, 4 intermediate, 7 basic).