SAISAKI
6240 CORAL RIDGE DR UNIT 106
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/3/2025
High Priority
3
Intermediate
1
Basic
3
Total
7
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles throughout sushi line and back reach in cooler areas.
- 10-20-4:Basic - In-use tongs stored on kitchen oven door handle in between uses. Operator reorganized. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Large portable fan in kitchen heavily soiled with dust.
- 12A-17-4:High Priority - Following food service to customer, employee rubbed hands together for less than 10-15 seconds while washing hands. Educated operator on proper handwashing procedures.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Various raw sushi fishes stored over containers of ready to eat sauces. Operator reorganized. 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 stored above raw beef in kitchen flip top. Operator reorganized. Corrected On-Site
- 53A-05-6:Intermediate - 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/
Food safety inspection conducted on 3/3/2025 revealed 7 total violations (3 high priority, 1 intermediate, 3 basic).
Inspection on 11/20/2024
High Priority
1
Intermediate
0
Basic
2
Total
3
Inspection Details:
- 14-11-5:Basic - Equipment in poor repair. Both reach in cooler door gaskets are torn.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the sushi station, a spoon was stored in a container of standing water, 70F. The water and spoon were removed Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked rice in the reach in cooler. The chicken was removed Corrected On-Site
Food safety inspection conducted on 11/20/2024 revealed 3 total violations (1 high priority, 0 intermediate, 2 basic).
Inspection on 1/29/2024
High Priority
1
Intermediate
2
Basic
0
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door cooler in kitchen at lettuce (46F - Cold Holding); miso soup (46F - Cold Holding), chef placed lettuce in working cooler and called for maintenance, miso soup was put on stove to reheat for immediate serving. **Corrective Action Taken**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Items in hand wash sink, chef removed Corrected On-Site
- 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. For sushi rise
Food safety inspection conducted on 1/29/2024 revealed 3 total violations (1 high priority, 2 intermediate, 0 basic).
Inspection on 11/1/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 11/1/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).