DirtyFLRestaurant Inspection Data

SAKANA NIKKEI

400 SW 1 AVE, SUITE 102, FORT LAUDERDALE 33301

Overall Food Safety Rating

★★★☆☆ (3.3/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 6/20/2025

Inspection #: Visit ID: 10863046

  • N/A:No Violations Were Observed

Inspection Date: 6/18/2025

Inspection #: Visit ID: 10859604

  • 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Cookline - middle flip top - 10 - 8 ounce packs reduced oxygen packaged salmon, 8 - 8 ounce packs reduced oxygen packaged sea bass, per operator placed in this unit yesterday. See stop sale.
  • 03C-75-5:High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Cookline - sea bass (117-118F - Cooking). Operator placed back on heat source. Sea bass 150-155F Corrected On-Site
  • 09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook touched ready to eat lettuce with bare hands for customer order. Reviewed proper procedures and cook washed hands/put on gloves. Corrected On-Site
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Kitchen employee was cutting vegetables with gloves on, touched personal cell phone and then continued to cut vegetables. Reviewed proper procedures and employee removed gloves, washed hands and put on new gloves. Corrected On-Site
  • 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Cookline - middle flip top - 10 - 8 ounce packs reduced oxygen packaged salmon, 8 - 8 ounce packs reduced oxygen packaged sea bass, per operator placed in this unit yesterday. See stop sale. No tag on/for original container of raw, in-shell oysters. See stop sale.
  • 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. Cookline - middle flip top - raw Calamari/shrimp/mussels mixture (45-47F); ROP fish (50-51F); cooked short ribs - (45-46F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - middle flip top - raw Calamari/shrimp/mussels mixture (45-47F); ROP fish (50-51F); cooked short ribs - (45-46F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - soup (101F - Hot Holding). Per operator holding less than an hour. Operator turned on burner to reheat. **Corrective Action Taken**
  • 08A-05-6:High Priority - Walk in cooler - Raw fish stored over ready-to-eat cooked octopus. Also raw shell eggs stored over ready-to-eat milk. Operator stored all items properly. Corrected On-Site
  • 01C-02-4:Intermediate - Establishment not maintaining oyster tags for 90 days. Reviewed proper procedures.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cookline - hand sink blocked by buckets. Operator removed. 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. All employees, from hire date, without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
  • 01C-01-4:Intermediate - No tag on/for original container of raw, in-shell oysters. See stop sale.
  • 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. Provided time as a public health control form to operator and reviewed.

Inspection Date: 4/23/2025

Inspection #: Visit ID: 8653847

  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Bar and cook line. Operator posted. Corrected On-Site Warning
  • 22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Both dish machines not set up at licensing inspection. Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar and cook line. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Bar and cook line. Warning

Inspection Date: 4/23/2025

Inspection #: Visit ID: 10825619

  • N/A:No Violations Were Observed