SAISAKI

851 VILLAGE BLVD STE 602A

Overall Food Safety Rating

★★★☆☆ (3.0/5)
Based on 8 health inspection reports

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All Inspection Reports

Inspection on 3/12/2024

High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards

Inspection Details:

  • N/A:No Violations Were Observed
Food Inspector #8629732
2024-03-12
★★★★★ 5.0/5
Food safety inspection conducted on 3/12/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).

Inspection on 3/11/2024

High Priority
3
Intermediate
3
Basic
0
Total
6
Disposition: Follow-up Inspection Required

Inspection Details:

  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, raw portioned chicken over ready to eat egg rolls/vegetables. Operator moved raw chicken from Ready to eat food. 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. Double glass door reach in cooler; opened half and half (50F - Cold Holding) Operator stated not prepared or portioned today, held in cooler overnight. See stop sale Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double glass door reach in cooler; opened half and half (50F - Cold Holding) Operator stated not prepared or portioned today, held in cooler overnight. See stop sale Repeat Violation Admin Complaint
  • 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Double glass door reach in cooler; cut tofu (48F - Ambient cooling 3:00pm/48F - Ambient Cooling 4pm); cut lettuce (51F Ambient cooling 3:00pm/51F - Ambient Cooling 4pm). Operator stated lettuce and tofu cut 1 hour prior, at this rate products will not reach 41F within 4 hours. At prep area; rice noodles-re-hydrated (77F - Ambient Cooling 3pm/72F - Ambient Cooling 4pm). Operator stated noodles rehydrated 1 hour prior, being held at room temperature, at this rate noodles will not reach 41F within 4 hours. Operator moved items to walk-in cooler to facilitate faster cooling. **Corrective Action Taken** Warning
  • 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/ 4 employees present engaged in food preparation and handling, no certified food service manager present. Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with chemical not labeled. Warning
Food Inspector #8627596
2024-03-11
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 3/11/2024 revealed 6 total violations (3 high priority, 3 intermediate, 0 basic).

Inspection on 11/27/2023

High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards

Inspection Details:

  • N/A:No Violations Were Observed
Food Inspector #8508095
2023-11-27
★★★★★ 5.0/5
Food safety inspection conducted on 11/27/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).

Inspection on 11/27/2023

High Priority
2
Intermediate
0
Basic
3
Total
5
Disposition: Met Inspection Standards

Inspection Details:

  • 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. At rice storage container; scoop handle laying in rice. Operator removed. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At rice warmer; rice spoon in standing water 128°F. Operator removed. Corrected On-Site Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. At bar top; unwrapped single service forks/spoons not stored inverted or protected. Operator inverted. Corrected On-Site
  • 12A-25-4:High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line; employee touched face and then pulled food from deep fryer and put on plate without washing hands. Employee washed hands and changed gloves. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Triple glass door reach in cooler; tofu (46°F - Cold Holding); ultra pasteurized half and half (49°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler less than 2 hours, moved to walk-in cooler. **Corrective Action Taken**
Food Inspector #8505811
2023-11-27
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 11/27/2023 revealed 5 total violations (2 high priority, 0 intermediate, 3 basic).

Inspection on 9/25/2023

High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Follow-up Inspection Required

Inspection Details:

  • 53B-02-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-09-23: **Time Extended** - From follow-up inspection 2023-09-23: **Time Extended** - From follow-up inspection 2023-09-25: **Time Extended**
Food Inspector #8507442
2023-09-25
★★★★½ 5.0/5
Food safety inspection conducted on 9/25/2023 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).

Inspection on 9/23/2023

High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Facility Temporarily Closed

Inspection Details:

  • 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately: 60 live flies under three compartment sink 30 live flies at mop sink next to three compartment sink 20 live flies at dry food storage shelves and ice machine ( next to each other ) across from walk-in cooler 50 live flies by dishwasher and shelves used for clean dishes ( next to each other ) 30 live flies by kitchen entrance next to alcohol glass cooler 4 live flies in dining room by seating booth close to kitchen entrance 3 live flies on the clean plates and silverware shelves in the dining room Repeat Violation Admin Complaint - From follow-up inspection 2023-09-23: Observed 2 live flies by dishwasher ; 1 live fly by ice machine - separate room from kitchen Admin Complaint** Admin Complaint - From follow-up inspection 2023-09-23: Observed 3 live flies by ice maker - separate room from kitchen Observed 1 live fly by dishwasher Admin Complaint
  • 53B-02-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-09-23: **Time Extended** - From follow-up inspection 2023-09-23: **Time Extended**
Food Inspector #8507440
2023-09-23
★★★☆☆ 3.0/5
Food safety inspection conducted on 9/23/2023 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).

Inspection on 9/23/2023

High Priority
1
Intermediate
1
Basic
0
Total
2
Disposition: Facility Temporarily Closed

Inspection Details:

  • 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately: 60 live flies under three compartment sink 30 live flies at mop sink next to three compartment sink 20 live flies at dry food storage shelves and ice machine ( next to each other ) across from walk-in cooler 50 live flies by dishwasher and shelves used for clean dishes ( next to each other ) 30 live flies by kitchen entrance next to alcohol glass cooler 4 live flies in dining room by seating booth close to kitchen entrance 3 live flies on the clean plates and silverware shelves in the dining room Repeat Violation Admin Complaint - From follow-up inspection 2023-09-23: Observed 2 live flies by dishwasher ; 1 live fly by ice machine - separate room from kitchen Admin Complaint** Admin Complaint
  • 53B-02-5:Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-09-23: **Time Extended**
Food Inspector #8505695
2023-09-23
★★★☆☆ 3.0/5
Food safety inspection conducted on 9/23/2023 revealed 2 total violations (1 high priority, 1 intermediate, 0 basic).

Inspection on 9/21/2023

High Priority
8
Intermediate
11
Basic
12
Total
31
Disposition: Facility Temporarily Closed

Inspection Details:

  • 16-03-4:Basic - Accumulation of debris inside warewashing machine.
  • 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal pizza dough, diced ham, and cheese in reach in freezer at cook line; advised cook to segregate and identify foods. Repeat Violation
  • 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape hanging from dishwasher drain board
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses- on oven door; door heavy spiked with food debris
  • 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 in rice container by ice machine Removed ; Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- ladles stored in water at 88 F at cook line ; Repeat Violation
  • 35B-02-4:Basic - Insect control device installed over food preparation area. Zapper on the clean dishes rack next to sushi boats by dishwasher
  • 22-08-4:Basic - Interior microwaves have accumulation of black substance/grease/food debris- at cook line
  • 12B-13-4:Basic - Opened employee beverage container in a cold holding unit with food to be served to customers- multiple water containers in reach in freezer at cook line ; Pepsi bottle in cooler at sushi station Operator removed Corrected On-Site
  • 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line and glass door cooler at the back of the kitchen
  • 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean- used to wipe knifes at sushi station; educated
  • 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); advised operator to remake solution
  • 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 0ppm); Repeat Violation Admin Complaint
  • 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately: 60 live flies under three compartment sink 30 live flies at mop sink next to three compartment sink 20 live flies at dry food storage shelves and ice machine ( next to each other ) across from walk-in cooler 50 live flies by dishwasher and shelves used for clean dishes ( next to each other ) 30 live flies by kitchen entrance next to alcohol glass cooler 4 live flies in dining room by seating booth close to kitchen entrance 3 live flies on the clean plates and silverware shelves in the dining room Repeat Violation Admin Complaint
  • 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw lobster tails and beef not commercially packaged stored above crab Rangoon not commercially packaged in reach in freezer at cook line; advised cook to store foods based on cooking temperatures. Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cucumbers in cooler at sushi station Employee stored properly 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 held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice not discarded after four hour time limit (10:00-2:00) at sushi bar ; Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (125F - Hot Holding) in rice warmer at cook line; as per operator food cooked at 10:00 pm; operator unable to establish how long food has been out of temperature; operator decided to discard at 2 pm; food was not discarded at 2 pm ; See Stop Sale Repeat Violation Admin Complaint
  • 03F-04-5:High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice not discarded after four hour time limit (10:00-2:00) at sushi bar ;
  • 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- sushi rice at sushi bar; as per operator food on four hour time since 10:00 am; advised operator to keep track of time ;
  • 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (125F - Hot Holding) in rice warmer at cook line; as per operator food cooked at 10:00 pm; operator unable to establish how long food has been out of temperature; operator decided to discard at 2 pm; food was not discarded at 2 pm ; See Stop Sale
  • 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 at cook like used for purposes other than handwashing- as a dump sink as evidence of foods inside ; to store Brillo ; removed Corrected On-Site Repeat Violation
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths-establishment uses chlorine as a sanitizer - no test strips
  • 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/
  • 53A-11-4:Intermediate - No person in charge present during hours of operation.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 53B-02-5:Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
  • 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.
  • 31B-03-4:Intermediate - No soap provided at handwash sink at cook line; cook provided Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ginger carrot dressing in glass door at the back of the kitchen- as per operator food made approximately 48 hours ; Advised operator to date mark food;
  • 27-16-4:Intermediate - Water with a temperature of at least 100 degrees shut off at employee handwash sink. No hot or cold water at hand wash sink next to three compartment sink. Employee unable to turn water on
Food Inspector #8342056
2023-09-21
★☆☆☆☆ 1.0/5
Food safety inspection conducted on 9/21/2023 revealed 31 total violations (8 high priority, 11 intermediate, 12 basic).