SAISAKI

Name: SAISAKI
Address: 6240 CORAL RIDGE DR UNIT 106, CORAL SPRINGS, FL, 33076, US
Rating: 35.4

6240 CORAL RIDGE DR UNIT 106, CORAL SPRINGS, FL 33076

License #1622113

🍱 Japanese/Sushi ℹ️

35.4 Grade F / 100

Failing Health Score

How is this score calculated? →

Latest inspection

October 2, 2026 · 11 findings · 3 critical

Routine - Food

View inspection data

Need help reading this?

Newest inspection first. Red dots matter most.

The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.

Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SAISAKI in CORAL SPRINGS currently holds an InspectFL Health Score of 35.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on October 2, 2026. Across those visits, inspectors documented 57 total violations — 20 critical, 10 major, 27 minor.

How to read this page

Start with the newest inspection

Use the score as a shortcut, then verify the latest DBPR record and nearby options.

Latest inspection ↓ Official DBPR ↗ Compare nearby ↓

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

September 11, 2025

The latest inspection on October 2, 2026 shows 11 observation rows: 3 critical, 2 major, and 6 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

82%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

Map + verificationLocation + actions

Open the place or verify the recordSee the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

DBPR

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then add what you actually saw.

Community pulse

Would you eat here?

SAISAKI has a rough inspection history. Would you risk it?

F record

A rough inspection history changes the conversation. This vote is a quick read on community trust.

Join the discussion

Seen this place in person? Share what stood out — cleanliness, food handling, service, or whether the inspection record matches the real experience.

Add your take in under a minute

or comment with email

Also send the weekly restaurant roundup

Loading comments…

*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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed in reach in cooler employee chicken not properly identified and segregated from food to be served to the public.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Cold tech three door freezer handles
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed four pairs of tongs on oven door handle
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed in cold tech three door freezer lobster tails not commercially packaged stored over bags of peas and carrots.
[21-38-4] Wiping cloth sanitizing solution stored on the floor. At sushi station
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed in lower flip top tempura shrimp (67F - Cooling) in covered plastic container per employee prepared more than 24 hours ago and held in unit overnight.
[12A-27-4] Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee cracked raw shell eggs then handled clean plate with out washing hands.
[22-31-4] Non-pitting surface rust on food-contact equipment. Observed freezer chest in hallway.
[31B-03-4] No soap provided at handwash sink. Located by three compartment sink.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed wall In kitchen by the ice machine soiled with accumulated grease, food debris, and/or dust. Observed black mold like substance on wall at three compartment sink.
[08B-38-4] Food stored on floor. Bag of sugar and rice stored on the floor. Cooking oil stored on the floor.

Disposition: Warning Issued
[22-20-5] Accumulation of black mold-like substance in the interior of the ice machine/bin.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored on prep table right of cook line flip top. Operator reorganized.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen area storage racks heavily soiled with grease/food debris. Cook line utility lines heavily soiled with grease/food debris. Cook line hood filters soiled with grease.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues in wine storage reach in cooler at front sushi prep area.
[01B-02-5] 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. cooked rice (57F - Cold Holding) not prepared or portioned today per operator stored in wait station reach in cooler. Per operator, rice was stored in cooler for more than 6 hours overnight
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half n half (59F - Cold Holding); cooked rice (57F - Cold Holding) not prepared or portioned today per operator stored in wait station reach in cooler. Per operator, half n half was moved from kitchen reach in cooler less than 2 hours ago. Operator moved item back to reach in cooler to chill. Per operator, rice was stored in cooler for more than 6 hours overnight. See stop sale.
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine wiping cloth solution at sushi prep counter 200ppm. Operator diluted solution retesting at 100ppm.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice (51F - Cooling for 1 hour at 1:45, 51F at 2:10) in deep covered container in kitchen reach in cooler. Operator removed top to increase cooling rate.

Disposition: Warning Issued
[36-73-4] Floor soiled/has accumulation of debris. Floor areas underneath kitchen equipment and back prep areas heavily soiled with accumulation of food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters soiled with grease. Portable fan stored above food prep areas heavily in kitchen heavily soiled with grease/dust. Cook line utility lines heavily soiled with grease and food debris.
[14-20-4] Soiled ripped/worn tin foil used as shelf cover throughout kitchen areas.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing at room temperature on shelf above cook line. Operator placed item into reach in cooler.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen 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 - Cold Holding) cooling in reach in cooler for more than 6 hours overnight per operator. Operator discarded. See stop sale.
[35A-02-7] Live, small flying insects found. Approximately 15 small flying insects in dry storage area near back door landing on storage racks. Dry storage area is separated from main kitchen/dining area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above ready to eat carrots in kitchen flip top cooler. Operator reorganized.
[01B-02-5] 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. tofu (49F - Cold Holding); half n half (49F - Cold Holding) stored at wait station reach in cooler. Per operator, items were not prepared or portioned today. Operator discarded. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (50F - Cold Holding) cooling in reach in cooler for more than 6 hours overnight per operator. Operator discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (49F - Cold Holding); half n half (49F - Cold Holding) stored at wait station reach in cooler. Per operator, items were not prepared or portioned today. Operator discarded. See stop sale.

Disposition: Warning Issued
[06-09-1] Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
[14-20-4] Ripped/worn tin foil used as shelf cover throughout kitchen prep areas.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Raw chicken thawing at room temperature on back prep table. Operator placed item into cooler.
[22-41-4] Dishmachine chlorine sanitizer not at proper minimum strength. Dishmachine sanitizer at 0ppm. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly.
[35A-02-7] Live, small flying insects found. 4 small flying insects observed landing on customer soy sauce containers at front sushi counter. 3 small flying insects observed on wall in between bathroom entrances. 3 small flying insects observed on styrofoam customer to go containers at back wait station.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Non-commercially packaged raw chicken stored over non commercially packaged raw fish in reach in freezer. Operator reorganized.
[01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged raw tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
[16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[53B-13-5] Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.