DirtyFLRestaurant Inspection Data

SAITO'S JAPANESE STEAKHOUSE

170 SUNSET DR UNIT J155

Overall Food Safety Rating

★★½☆☆ (2.5/5)
Based on 5 health inspection reports

All Inspection Reports

Inspection Date: 2/7/2025

Inspection #: Visit ID: 8883939

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large machine in service area. Employee cleaned and sanitized Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Several containers of sauces on floor inside dry storage area. Employee placed containers on shelves Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon water temperature (65F) , employee removed. Corrected On-Site Repeat Violation
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Two bottles of sanitizer in counter -service area, employee labeled both bottles Corrected On-Site

Inspection Date: 9/9/2024

Inspection #: Visit ID: 8775271

  • 24-14-4:Basic - Clean utensils stored between fryers in cook line. Operator moved utensils and placed inside clean container. Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee lotion stored next to sauces in wait station. Manager moved lotion bottle Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil at 91F next to rice warmer in kitchen. Operator discarded water during inspection. Corrected On-Site
  • 08B-12-5:Basic - Stored food not covered. 1.Cooked rice not covered inside walk in freezer. Operator covered 2. Ice cream not covered in chest freezer in kitchen. Operator covered. Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1.Raw shell eggs stored over sauces inside walk in cooler. 2. Raw crab and raw fish stored over sauces in reach in cooler in opposite fryer in cook line. Operator moved raw foods to bottom shelf and stored correctly. Corrected On-Site
  • 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Emailed procedure flier
  • 22-02-4:Intermediate - Soda gun nozzle surface soiled with food debris, mold-like substance or slime in bar. Operator cleaned and sanitized during inspection. Corrected On-Site

Inspection Date: 6/7/2024

Inspection #: Visit ID: 8660284

  • 14-11-5:Basic - Equipment in poor repair. Kitchen flip top right not operating correctly.
  • 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed bulk containers of salt, sugar, and rice underneath prep table counter with scoop handles buried underneath food items. Operator stored scoops properly Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Inside left kitchen flip top, Raw chicken over ready to eat pork gyoza. Operator inverted. Corrected On-Site
  • 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. Kitchen Flip top(right side); raw chicken (47F - Cold Holding); raw beef (47F - Cold Holding). Per operator foods not portioned or prepared today. In unit more than 4hrs. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen Flip top(right side); raw chicken (47F - Cold Holding); raw beef (47F - Cold Holding). Per operator foods not portioned or prepared today. In unit more than 4hrs. See stop sale. Observed unit off and not functioning.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. No soap for hand sink near 3CS. Operator refilled soap box. 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. Operator at time of inspection did not have written plan for his sushi rice. Operator filled out required documents Corrected On-Site

Inspection Date: 4/25/2024

Inspection #: Visit ID: 8660138

  • N/A:No Violations Were Observed

Inspection Date: 4/23/2024

Inspection #: Visit ID: 8374480

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large ice machine in service area. Repeat Violation Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees hand cream on same tray of single service items for customers, manager removed cream. Corrected On-Site Warning
  • 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. employees working on food preparation, wearing watches and bracelets . After manager instructed employees removed jewelry. Corrected On-Site Warning
  • 08B-38-4:Basic - Food stored on floor. -Storage area-two containers of soy sauce stored on floor, Employee placed on shelves. -walk in freezer- container of portioned steak. Corrected On-Site Warning
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Kitchen area, spoons not inverted, employee inverted. Corrected On-Site Warning
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp s on standing water, Employee removed and placed under cold running water. Corrected On-Site Warning
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Counter-bar area. Employee placed on sanitizer solution bucket. Corrected On-Site 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. Dishwasher (Chlorine 00ppm) observed empty gallon of chlorine sanitizer, per manager order was placed for sanitizer. 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. Employee at sushi station, used personal cell phone, then proceed to grab romaine lettuces without washing hands first. After instructed employee washed hands and wear gloves. **Corrective Action Taken** Warning
  • 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 and the time removed from temperature control cannot be determined. Per sushi chef, rice on time at 12:00, employee placed label. Corrected On-Site Warning
  • 53B-15-4:Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee working as a dishwasher did not know how to test the chlorine sanitizer in dish machine or triple sink. Manager instructed employee **Corrective Action Taken** Warning
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary sanitizer test strips. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bar area- containing sanitizer, employee labeled. Corrected On-Site Warning