SAISAKI

Name: SAISAKI
Address: 6240 CORAL RIDGE DR UNIT 106, CORAL SPRINGS, FL, 33076, US
Rating: 85.5

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

License #1622113

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

85.5 Grade B / 100

Solid Health Score

How is this score calculated? →

Quick take

SAISAKI in CORAL SPRINGS currently holds an InspectFL Health Score of 85.5 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has been inspected 6 times from Florida DBPR, with the most recent inspection on October 8, 2025. Across those visits, inspectors documented 33 total violations — 12 critical, 5 major, 16 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.

Read latest inspection ↓ Open 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 8, 2025 shows 8 observation rows: 3 critical, 1 major, and 4 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

83%

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.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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: Administrative complaint recommended
[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.
[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.
[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.
[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
[22-20-5] Accumulation of black mold-like substance in the interior of the ice machine/bin.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues in wine storage reach in cooler at front sushi prep area.
[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: Administrative complaint recommended
[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.
[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.
[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.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen areas.
[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.
[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.
[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.
[14-20-4] Soiled ripped/worn tin foil used as shelf cover 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.
[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.

Disposition: Administrative complaint recommended
[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.
[14-20-4] Ripped/worn tin foil used as shelf cover throughout kitchen prep areas.
[16-37-1] No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
[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.
[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.
[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.

Community reaction

What do locals think?

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

Community pulse