Boca Pointe33433
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Non-food grade paper/paper towel used as liner for food container. Using paper napkins as a food liner. Chef removed
High priorityTRATTORIA NONNA →Aug 19, 2026
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Mop sink has no vacuum breaker
High priorityTRATTORIA NONNA →Aug 19, 2026
Non-food grade paper/paper towel used as liner for food container. Using paper towels as a food liner. Chef discarded paper towels
High priorityCHLOE'S BISTRO →Aug 18, 2026
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. NO parasite destruction for fresh wahoo received by restaurant
High prioritySAIKO-I SUSHI LOUNGE & HIBACHI →Aug 18, 2026
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Snow peas being peeled with no gloves. Chef said he Wii Wash after peeling
High prioritySAIKO-I SUSHI LOUNGE & HIBACHI →Aug 17, 2026
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. NO parasite destruction for fresh wahoo received by restaurant
High prioritySAIKO-I SUSHI LOUNGE & HIBACHI →Aug 17, 2026
Nonfood-grade bags used in direct contact with food. Using thank you bags as food containers, Manager removed bags
High prioritySAIKO-I SUSHI LOUNGE & HIBACHI →Aug 17, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over cooked chicken and cut vegetables in two door cooler on cook line, Manager moved raw salmon
High prioritySAIKO-I SUSHI LOUNGE & HIBACHI →Aug 17, 2026
Stop Sale issued due to food not being in a wholesome, sound condition. Drink container in ice in ice machine Stop sale ice
High prioritySAIKO-I SUSHI LOUNGE & HIBACHI →Aug 17, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Three door Flip top cooler on cook line at beef (47F - Cold Holding); shrimp (47F - Cold Holding); chicken (49F - Cold Holding); cooked chicken (49F - Cold Holding), chef moved chicken to walk in cooler put ice on rest, chef said it was prepped two hours ago
High prioritySAIKO-I SUSHI LOUNGE & HIBACHI →Aug 17, 2026
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishwasher chlorine ppm at zero. Chef changed bucket and primed chlorine to 100 ppm
High prioritySUSHI SAKE →Aug 17, 2026
Non-food grade paper/paper towel used as liner for food container. Using paper towels as food liner for raw fish. Chef removed towels
High prioritySUSHI SAKE →Aug 17, 2026