SAIKO-I SUSHI LOUNGE & HIBACHI

Name: SAIKO-I SUSHI LOUNGE & HIBACHI
Address: 5970 SW 18 ST STE E4, BOCA RATON, FL, 33433, US
Rating: 4.1

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

4.1 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 4.1 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 55 total violations — 11 critical, 17 major, 27 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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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 included 1 critical violation, 5 major, and 8 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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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.

Inspection Completed - No Further Action
[05-08-4] No probe thermometer provided to measure temperature of food products.
[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.
[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
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Door handles in kitchen had dry food debris
[51-13-4] No Heimlich maneuver/choking sign posted.
[08B-38-4] Food stored on floor. Chicken and fish cases on the floor in walk-in freezer.
[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
[32-12-6] Covered waste receptacle not provided in womens bathroom. In womens restroom, no covered waste receptacle
[31A-11-4] Handwash sink used for purposes other than handwashing. Washing carrots in handwashing sink in kitchen
[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.
[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
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at front bar with black mold substance
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives between coolers in kitchen. Chef removed knives
[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

Administrative complaint recommended
[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.
[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.
[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.
[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.
[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.
[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/
[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.

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.
[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.
[23-24-4] Buildup of food debris/soil residue on equipment door handles throughout kitchen prep areas.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[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.
[14-20-4] Ripped/worn tin foil used as shelf cover throughout kitchen area.
[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.
[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.
[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.
[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.

Community reaction

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Community pulse

Would you eat here?

SAIKO-I SUSHI LOUNGE & HIBACHI has a rough inspection history. Would you risk it?

F record

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SAIKO-I SUSHI LOUNGE & HIBACHI

Failing Health Score

Start with the newest inspection, then verify the pattern

What stands out in this inspection history

What’s powering this page

See the place, then share or verify

Inspection History

What do locals think?

Would you eat here?

Join the discussion

More places worth comparing

Similar Japanese/Sushi in BOCA RATON

PUBBELLY SUSHI

DIAMANTE SUSHI

NOMU SUSHI & PUB

GOLDFISH SUSHI

JAPANESE BOCCE CLUB

Other options in BOCA RATON

CHERIS NY TOP DOGS

EL TURCO EXPRESS BOCA LLC

CAFE AROMA

LPP CAFE ONE BOCA

SAND WEDGES

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