SAITO'S STEAK HOUSE

Name: SAITO'S STEAK HOUSE
Address: 10240 FOREST HILL BLVD, WELLINGTON, FL, 33414, US
Rating: 57.4

10240 FOREST HILL BLVD, WELLINGTON, FL 33414

License #6019183

🥩 Steakhouse ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

57.4 Grade F / 100

Failing Health Score

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Quick take

SAITO'S STEAK HOUSE in WELLINGTON currently holds an InspectFL Health Score of 57.4 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 35 total violations — 18 critical, 6 major, 11 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 shows 6 observation rows: 3 critical, 1 major, and 2 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: Administrative complaint recommended
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. At reach in cooler non food grade paper napkins used in direct contact with cut onions and sweet potatoes- operator removed.
[41-10-4] Toxic substance/chemical improperly stored. Containers of soap stored over syrup at dry storage area- operator removed.
[08B-38-4] Food stored on floor. At dry storage area- Containers of food stored on the floor - operator removed.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line- employee touched their face then engaged in food preparation without washing their hands- educated operator- employee washed their hands.
[41-17-4] Spray bottle containing toxic substance not labeled. Sanitizer spray bottle not labeled- operator labeled.

Disposition: Administrative complaint recommended
[25-05-4] Single-service articles improperly stored. Inside employee bathroom bundles of single service napkins stored on shelf, discussed with operator who removed napkins from bathroom.
[36-22-4] Floor area(s) covered with standing water. In front of walk in cooler In kitchen large puddle of standing water, discussed with operator to clean and sanitize floor.
[41-10-4] Toxic substance/chemical improperly stored. In kitchen soap stored on table next to clean and sanitize knives, discussed with operator who corrected storage of products.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves heavily soiled accumulation of soil residues, discussed with operator to clean and sanitize shelves.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment using time as a public health control properly time marked with no written procedures, provided operator written procedures via email, operator printed and filled before end of inspection.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. No hand washing sign provided at hand washing sink near back door, discussed with operator and provided operator with email copy of hand washing sign.
[12A-20-4] Employee washed hands with no soap. Employee washed hands with only water after employee handled bowls of prepared salads, discussed with operator employee washed hands.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw beef stored directly above bean sprouts and butter, discussed with operator who corrected storage of products.
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Hibachi chef handled cash and without washing hands employee handled the tops or multiple squirt bottles on crash cart, discussed with operator employee washed hands.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. At bar area backsplash wall heavily soiled with accumulated grease, food debris, and/or dust, discussed with operator to clean and sanitize wall.
[35A-06-4] Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Above flip top cooler sticky tape strips have approximately 30 dead flying insects, discussed with operator who removed tape strips.
[22-02-4] Food-contact surface soiled with fly swatter, discussed with operator who cleaned and sanitized cutting board.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in wok using water faucet for wok, discussed with operator who educated employee, employee washed hands in hand washing sink.
[35A-02-7] Live, small flying insects found In kitchen approximately 3 live flying insects landing on make line shelves ,discussed with operator who killed flys and cleaned and sanitized areas.
[03D-15-4] Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on shelf large bins of cooked rice (121F - Cooling) at 3:30 since 2:00 to 112F at 3:45, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to freezer to rapid chill.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw squid stored above peppers, discussed with operator who corrected storage of products.
[12A-25-4] Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee wiped nose with hand and without washing hands employee handled clean and sanitized utensils, discussed with operator employee washed hands.

Community reaction

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