SAIKO-I SUSHI LOUNGE & HIBACHI

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

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

F 28/100

🟢 A: 95+ 🟡 B: 85-94 🟠 C: 70-84 🔴 F: below 70

42 points to reach C grade

How is this calculated? →

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

DBPR

Inspection History

Critical Major Minor

Inspection Completed - No Further Action
[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. **Corrected On-Site**
[31A-09-4] Handwash sink not accessible for employee use at all times. Handwashing sink in kitchen blocked by garbage can. Manager moved can **Corrected On-Site**
[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 **Corrected On-Site**
[14-01-5] Bowl or other container with no handle used to dispense food. Bowls in the flour rice pasta , chef removed all bowls **Corrected On-Site**
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Tanks in front bar not secured
[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 **Corrected On-Site**
[08B-38-4] Food stored on floor. Cases of raw chicken on the floor in walk in freezer
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Knives in between coolers on cook line. Chef removed knives **Corrected On-Site**
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils scoops in standing water, chef removed utensils **Corrected On-Site**
[51-13-4] No Heimlich maneuver/choking sign posted.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in bar
[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.
[31B-03-4] No soap provided at handwash sink. No soap at handwashing sink in front bar. Manager refilled soap. **Corrected On-Site**
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

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. **Corrected On-Site**
[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.
[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. **Repeat Violation** **Admin Complaint**
[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. **Corrected On-Site**
[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.
[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. **Corrected On-Site**
[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. **Corrected On-Site**
[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.
[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.
[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.
[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. **Repeat Violation** **Admin Complaint**
[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. **Repeat Violation** **Admin Complaint**
[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/

Administrative complaint recommended
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[23-24-4] Buildup of food debris/soil residue on equipment door handles throughout kitchen prep areas. **Repeat Violation** **Admin Complaint**
[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. **Corrected On-Site**
[14-69-4] Ice buildup in reach-in freezer on kitchen prep line.
[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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
[05-09-4] No conspicuously located ambient air temperature thermometer in sushi display holding unit.
[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. **Repeat Violation** **Admin Complaint**
[14-20-4] Ripped/worn tin foil used as shelf cover throughout kitchen area.
[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.
[08B-12-5] Various stored foods not covered in kitchen area reach in cooler and reach in freezer.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses throughout kitchen and sushi prep areas.
[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.
[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.
[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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
[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.
[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. **Corrective Action Taken**
[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. **Corrected On-Site** **Repeat Violation** **Admin Complaint**