DirtyFLRestaurant Inspection Data

SAISAKI

SAISAKI has 10 health inspections on file for its CORAL SPRINGS location, with an overall rating of 2.8/5. Recent inspections indicate some food safety concerns.

6240 CORAL RIDGE DR UNIT 106

Overall Food Safety Rating

★★½☆☆ (2.8/5)
Based on 10 health inspection reports

All Inspection Reports

Inspection Date: 10/8/2025

Inspection #: Visit ID: 13541664

  • 22-20-5:Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored on prep table right of cook line flip top. Operator reorganized. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen area storage racks heavily soiled with grease/food debris. Cook line utility lines heavily soiled with grease/food debris. Cook line hood filters soiled with grease. Repeat Violation Admin Complaint
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues in wine storage reach in cooler at front sushi prep area.
  • 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. cooked rice (57F - Cold Holding) not prepared or portioned today per operator stored in wait station reach in cooler. Per operator, rice was stored in cooler for more than 6 hours overnight
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half n half (59F - Cold Holding); cooked rice (57F - Cold Holding) not prepared or portioned today per operator stored in wait station reach in cooler. Per operator, half n half was moved from kitchen reach in cooler less than 2 hours ago. Operator moved item back to reach in cooler to chill. Per operator, rice was stored in cooler for more than 6 hours overnight. See stop sale. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine wiping cloth solution at sushi prep counter 200ppm. Operator diluted solution retesting at 100ppm. Corrected On-Site
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice (51F - Cooling for 1 hour at 1:45, 51F at 2:10) in deep covered container in kitchen reach in cooler. Operator removed top to increase cooling rate. **Corrective Action Taken**

Inspection Date: 9/24/2025

Inspection #: Visit ID: 13526371

  • 36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor areas underneath kitchen equipment and back prep areas heavily soiled with accumulation of food debris. Warning - From follow-up inspection 2025-09-24: **Time Extended**
  • 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters soiled with grease. Portable fan stored above food prep areas heavily in kitchen heavily soiled with grease/dust. Cook line utility lines heavily soiled with grease and food debris. Warning - From follow-up inspection 2025-09-24: **Time Extended**
  • 14-20-4:Basic - - From initial inspection : Basic - Soiled ripped/worn tin foil used as shelf cover throughout kitchen areas. Repeat Violation Admin Complaint - From follow-up inspection 2025-09-24: **Time Extended**
  • 36-27-5:Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen areas. Warning - From follow-up inspection 2025-09-24: Not observed at time of callback. **Time Extended**

Inspection Date: 9/22/2025

Inspection #: Visit ID: 13526156

  • 36-73-4:Basic - Floor soiled/has accumulation of debris. Floor areas underneath kitchen equipment and back prep areas heavily soiled with accumulation of food debris. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters soiled with grease. Portable fan stored above food prep areas heavily in kitchen heavily soiled with grease/dust. Cook line utility lines heavily soiled with grease and food debris. Warning
  • 14-20-4:Basic - Soiled ripped/worn tin foil used as shelf cover throughout kitchen areas. Repeat Violation Admin Complaint
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing at room temperature on shelf above cook line. Operator placed item into reach in cooler. Repeat Violation Admin Complaint
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen areas. Warning
  • 03D-02-5:High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (50F - Cold Holding) cooling in reach in cooler for more than 6 hours overnight per operator. Operator discarded. See stop sale. Warning
  • 35A-02-7:High Priority - Live, small flying insects found. Approximately 15 small flying insects in dry storage area near back door landing on storage racks. Dry storage area is separated from main kitchen/dining area. Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above ready to eat carrots in kitchen flip top 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. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (49F - Cold Holding); half n half (49F - Cold Holding) stored at wait station reach in cooler. Per operator, items were not prepared or portioned today. Operator discarded. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (50F - Cold Holding) cooling in reach in cooler for more than 6 hours overnight per operator. Operator discarded. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (49F - Cold Holding); half n half (49F - Cold Holding) stored at wait station reach in cooler. Per operator, items were not prepared or portioned today. Operator discarded. See stop sale. Warning

Inspection Date: 9/11/2025

Inspection #: Visit ID: 13458150

  • N/A:No Violations Were Observed

Inspection Date: 7/10/2025

Inspection #: Visit ID: 13456875

  • 16-37-1:Intermediate - - From initial inspection : Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Warning - From follow-up inspection 2025-07-10: **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 2025-07-10: Callback due 9/9/2025 for missing employee food handler training. **Time Extended**

Inspection Date: 7/9/2025

Inspection #: Visit ID: 10924467

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Warning
  • 14-20-4:Basic - Ripped/worn tin foil used as shelf cover throughout kitchen prep areas. Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing at room temperature on back prep table. Operator placed item into cooler. Corrected On-Site Warning
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Dishmachine sanitizer at 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Warning
  • 35A-02-7:High Priority - Live, small flying insects found. 4 small flying insects observed landing on customer soy sauce containers at front sushi counter. 3 small flying insects observed on wall in between bathroom entrances. 3 small flying insects observed on styrofoam customer to go containers at back wait station. Admin Complaint
  • 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. Non-commercially packaged raw chicken stored over non commercially packaged raw fish in reach in freezer. Operator reorganized. Warning
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Warning
  • 16-37-1:Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. 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

Inspection Date: 3/3/2025

  • 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/

Inspection Date: 11/20/2024

  • 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

Inspection Date: 1/29/2024

Inspection #: Visit ID: 8542051

  • 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

Inspection Date: 11/1/2023

Inspection #: Visit ID: 8531572

  • N/A:No Violations Were Observed