SAIKO-I SUSHI LOUNGE & HIBACHI

Name: SAIKO-I SUSHI LOUNGE & HIBACHI
Address: 5970 SW 18 ST STE E4, BOCA RATON, FL, 33433, US
Rating: 0

5970 SW 18 ST STE E4, BOCA RATON, FL 33433

License #6021799

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

0 Grade F / 100

Failing Health Score

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Quick take

SAIKO-I SUSHI LOUNGE & HIBACHI in BOCA RATON currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on April 6, 2026. Across those visits, inspectors documented 78 total violations — 19 critical, 22 major, 37 minor.

How to read this page

Start with the newest inspection, then verify the pattern

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 6, 2026 shows 21 observation rows: 3 critical, 8 major, and 10 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Inspection Completed - No Further Action
[11-26-1] 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.
[14-01-5] Bowl or other container with no handle used to dispense food.using bowls as a scoop for the rice in walk in cooler. Manager removed bowls
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at front bar with black mold substance
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Door handles in kitchen had dry food debris
[32-12-6] Covered waste receptacle not provided in womens bathroom. In womens restroom, no covered waste receptacle
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Cup of coffee in reach in freezer. Manager removed cup of coffee
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at front bar. Employee filled paper towels
[11-27-4] 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.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat broccoli in walk-in cooler.
[51-13-4] No Heimlich maneuver/choking sign posted.
[31A-11-4] Handwash sink used for purposes other than handwashing. Washing carrots in handwashing sink in kitchen
[31B-04-4] No handwashing sign provided at a hand sink used by food employees.no employees must wash hands sign at front bar. And mens restroom
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwashing sink Blocked by pots and pans in kitchen
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops by rice con in standing water. Manager removed water
[05-08-4] No probe thermometer provided to measure temperature of food products.
[03A-03-5] Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs left on counter during lunch, . Chef returned to reach in cooler.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open soda bottle on prep table
[08B-38-4] Food stored on floor. Chicken and fish cases on the floor in walk-in freezer.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives between coolers in kitchen. Chef removed knives
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items left on the counter during lunch at tofu (49F - Cold Holding); cooked eggs (49F - Cold Holding), chef put back in reach in cooler.

Disposition: Inspection Completed - No Further Action
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils scoops in standing water, chef removed utensils
[11-26-1] 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.
[14-01-5] Bowl or other container with no handle used to dispense food. Bowls in the flour rice pasta , chef removed all bowls
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in bar
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
[51-13-4] No Heimlich maneuver/choking sign posted.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board. Employee discarded drink
[31B-03-4] No soap provided at handwash sink. No soap at handwashing sink in front bar. Manager refilled soap.
[08B-38-4] Food stored on floor. Cases of raw chicken on the floor in walk in freezer
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwashing sink in kitchen blocked by garbage can. Manager moved can
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at front bar. Manager filled paper towels
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Of beverage in reach in cooler on cook line, employee discarded drink.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives in between coolers on cook line. Chef removed knives
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Tanks in front bar not secured

Disposition: Administrative complaint recommended
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on clean dish rack in warewashing area. Operator removed.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Hibachi prep cooler shelves soiled with food debris/mold like substance. Hibachi prep cooler fan covers heavily soiled with dust.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel used to line multiple sushi storage containers in sushi prep area.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Non commercially packaged raw salmon stored above non commercially packaged ready to eat krab stick in walk in freezer. Operator reorganized.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (54F - Cooling) not prepped or portioned today cooling in deep bin in walk in cooler. Rice date marked 11/4. Per employee, rice was cooling more than 6 hours overnight in walk in cooler. See stop sale.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (54F - Cooling) not prepped or portioned today cooling in deep bin in walk in cooler. Rice dated marked 11/4. Per employee, rice was cooling more than 6 hours overnight in walk in cooler. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (48F - Cold Holding) stored in hibachi prep glass door reach in cooler. Per employee, items were not prepared or portioned today and stored in cooler for more than 4 hours overnight. Chicken was stored on bottom shelf of unit where overhead cold airflow was being blocked by pans stored above item.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed employee use kitchen hand sink to rinse off cooking utensils. Discussed hand-sink requirements with operator.
[53A-05-6] 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/
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in triple sink. Discussed handwashing location requirements with operator.
[22-47-4] Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 0 ppm. Employee primed machine, retesting at 100ppm.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above ready to eat tofu in black residential cooler. Raw scallop stored above ready to eat cooked chicken in cook line flip top cooler. Raw salmon stored above cooked ready to eat octopus in sushi prep reach in cooler. Operator reorganized.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (48F - Cold Holding) stored in hibachi prep glass door reach in cooler. Per employee, items were not prepared or portioned today and stored in cooler for more than 4 hours overnight. Chicken was stored on bottom shelf of unit where overhead cold airflow was being blocked by pans stored above item. See stop sale.
[08A-04-5] Raw animal food stored over or with unwashed produce. Raw whole shell egg stored above box of unwashed broccoli in walk in cooler. Operator reorganized.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (54F - Cooling) not prepped or portioned today cooling in deep bin in walk in cooler. Rice date marked 11/4. Per employee, rice was cooling more than 6 hours overnight in walk in cooler. Discussed safe cooling methods with operator and employee.

Disposition: Administrative complaint recommended
[06-09-1] 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. Raw tuna loins thawing in reduced oxygen packaging in walk in cooler. Tuna was still frozen at time of observation. Operator removed item from packaging.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Plastic rice spoons stored in cup of 83F standing water next to ice machine. Operator removed utensils from standing water and placed in warewashing area.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed kitchen employee drink from an open container and then plate customer food without first washing hands. Educated operator on proper handwashing procedures. Employee washed hands.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses throughout kitchen and sushi prep areas.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwashing sinks on cook line used to prep raw chicken. Operator removed and santized sinks.
[05-09-4] No conspicuously located ambient air temperature thermometer in sushi display holding unit.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. raw tuna (48F - Cooling at 12:50, 48F at 1:35) ambient cooling in packed deep container for less than 2 hours in sushi display cooler. Operator removed item from container to increase cooling rate.
[23-24-4] Buildup of food debris/soil residue on equipment door handles throughout kitchen prep areas.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (50F - Cooling) stored in deep covered container cooling in walk in cooler for more than 6 hours overnight per operator.
[14-20-4] Ripped/worn tin foil used as shelf cover throughout kitchen area.
[14-69-4] Ice buildup in reach-in freezer on kitchen prep line.
[14-31-5] Nonfood-grade bags used in direct contact with food. Nonfood-grade plastic thank you shopping bags used to store raw tuna in walk in freezer. Bag was in direct contact with item. Operator removed item from bag.
[08B-12-5] Various stored foods not covered in kitchen area reach in cooler and reach in freezer.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (50F - Cooling) stored in deep covered container cooling in walk in cooler for more than 6 hours overnight per operator. See stop sale.
[14-45-4] Soiled cardboard used to line nonfood-contact shelves throughout kitchen area.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed zucchini stored over containers of ready to eat rice in walk in cooler.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cook line residential cooler heavily soiled with food debris.

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