SAKI ENDLESS SUSHI AND HIBACHI RESTAURANT
11921 N DALE MABRY HWY STE 12
Overall Food Safety Rating
★☆☆☆☆ (1.3/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/6/2025
High Priority
1
Intermediate
1
Basic
7
Total
9
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 and pink mold-like substance inside ice machine. Repeat Violation
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Corrected On-Site Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 open containers on prep table on sushi line.
- 08B-38-4:Basic - Food stored on floor. Bucket of soy sauce on Walk in cooler floor. Operator relocated soy sauce during time of inspection. Multiple buckets of raw meats stored on floor of Walk in freezer. Multiple buckets of pickles stored on floor of sushi line. Bag of white rice on floor of dry storage pantry. **Corrective Action Taken** Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets on sushi line soiled. Gaskets soiled on Walk in cooler. Inside of Reach in cooler on sushi line soiled with old food debris.
- 08B-12-5:Basic - Stored food not covered. Cooked potatoes not covered in Walk in cooler.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall behind flat top grill soiled with grease debris. Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over Ready to eat chicken nuggets in front line Reach in cooler. Operator relocated saw salmon during time of inspection. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Black mold-like substance inside soda nozzles at soda machine. Pink mold-like substance inside soda dispenser at bar area. Repeat Violation
Food safety inspection conducted on 3/6/2025 revealed 9 total violations (1 high priority, 1 intermediate, 7 basic).
Inspection on 1/2/2025
High Priority
4
Intermediate
4
Basic
9
Total
17
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. Ice machine in kitchen.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Plastic bowl in bulk rice.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee food on shelf over cooks line.
- 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 bag on cooks line.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Walk in freezer.
- 08B-38-4:Basic - Food stored on floor. Bulk sauces on floor in walk in cooler and multiple items on floor in walk in freezer.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Handwash sink near mop sink.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
- 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 over raw beef in walk in cooler.
- 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. See stop sale. Per operator sushi rice was made at 11 am. Time at inspection 3:05 pm.
- 01B-17-5:High Priority - Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Per operator sushi rice was made at 11 am. Time at inspection 3:05 pm.
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: spring rolls 100 F, crab Rangoon 130 F, Per operator items have been out for 30 minutes.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink on cooks line.
- 31B-03-4:Intermediate - No soap provided at handwash sink on cooks line.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at handwash sink near mop sink.
Food safety inspection conducted on 1/2/2025 revealed 17 total violations (4 high priority, 4 intermediate, 9 basic).
Inspection on 5/8/2024
High Priority
1
Intermediate
3
Basic
2
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 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 Nautica Bag on top of bag food in dry storage. Employee removed bag. Corrected On-Site Repeat Violation
- 14-69-4:Basic - Ice buildup walk-in freezer door. Door will not close properly.
- 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 over raw shrimp in walk-in cooler. Operator removed raw chicken from over raw shrimp. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sharpening staff in hand washing by back door exit. Operator removed item. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator obtain test kit to test dish machine. Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In hand washing sink at sushi bar. Operator replaced paper towels. Corrected On-Site
Food safety inspection conducted on 5/8/2024 revealed 6 total violations (1 high priority, 3 intermediate, 2 basic).
Inspection on 7/18/2023
High Priority
6
Intermediate
5
Basic
2
Total
13
Disposition: Met Inspection Standards
Inspection Details:
- 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 phone on top of reach in cooler shelf cooks line and single serving containers shelf.
- 08B-38-4:Basic - Food stored on floor. Batter in a bowl under single service storage area.
- 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Discussed with employees the importance of washing hands before touching other equipment.
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food.wantons in plastic Togo bags in reach in cooler across the stove.
- 22-43-4:High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 100 ppm discussed with employee to add more tablets. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp raw chicken over ready to eat wantons ready to eat sauces. Reach in cooler by rice makers Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: reach in cooler raw shelled eggs 57 f wanton 47 f 2nd temp operator placed in freezer 2nd temp 43 f Corrected On-Site Repeat Violation
- 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. Sushi rice operator determined time and placed mark 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.
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Wet wiping cloth in hand washing sink cooks line. Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
- 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. Printed for management manager singed and multiple employees signed. Next unannounced inspection.
- 31B-03-4:Intermediate - No soap provided at handwash sink. By dish washing machine.
Food safety inspection conducted on 7/18/2023 revealed 13 total violations (6 high priority, 5 intermediate, 2 basic).