SAIKO-I SUSHI LOUNGE & HIBACHI
5970 SW 18 ST STE E4, Boca Raton FL 33433 · 561-393-5888
Last inspected Aug 19, 2026 · 15 visits since September 2023
NOV 25
MAR 26
MAR 26
APR 26
AUG 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach excrement and/or droppings present. Observed roach droppings under all hibachi tables.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,000
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025087402 | Oct 9, 2025 | May 27, 2026 | $600 |
| 2--2026003451 | Nov 5, 2025 | Feb 4, 2026 | $200 |
| 2--2023053457 | Sep 13, 2023 | Oct 17, 2023 | $200 |
Inspection history
15 visits, newest first
Aug 19, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 18, 2026Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
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
Clam/mussel/oyster tags not marked with last date served.
Carbon dioxide/helium tanks not adequately secured. Co tanks not secured at front bar
Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling where pipes go into ceiling in kitchen
Aug 17, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 21 recorded, 6 high priority.
6 High priority6 Intermediate9 Basic
Show 21 findings ▾
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
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
Nonfood-grade bags used in direct contact with food. Using thank you bags as food containers, Manager removed bags
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
Stop Sale issued due to food not being in a wholesome, sound condition. Drink container in ice in ice machine Stop sale ice
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
Clam/mussel/oyster tags not marked with last date served.
Handwash sink used for purposes other than handwashing. Handwashing sink on the cook line used to clean plates. Employee removed plates
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine or quaternary test strips
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink in kitchen and front bar
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Bowl or other container with no handle used to dispense food. Bowls and dish's used as scoops for suga and flour. Chef removed bowls and dishes.
Carbon dioxide/helium tanks not adequately secured. Co tanks not secured at front bar
Ceiling/ceiling tile shows damage or is in disrepair. Holes in ceiling where pipes go into ceiling in kitchen
Employee beverage container in ice machine/ice bin. Employee Drink container in ice in ice machine. Took out ice from ice machine and discarded
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on the cook line prep line and back prep table.chef discarded drinks.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in standing water. Manager discarded water.
Ripped/worn tin foil used as shelf cover.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Handwashing sink in kitchen seems to be clogged or very slow draining
Working containers of food removed from original container not identified by common name. Flour and sugar containers not labeled.
Apr 6, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
3 High priority8 Intermediate10 Basic
Show 21 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat broccoli in walk-in cooler.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Eggs left on counter during lunch,. Chef returned to reach in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items left on the counter during lunch at tofu (49F - Cold Holding); cooked eggs (49F - Cold Holding), chef put back in reach in cooler.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at front bar with black mold substance
Handwash sink not accessible for employee use at all times. Handwashing sink Blocked by pots and pans in kitchen
Handwash sink used for purposes other than handwashing. Washing carrots in handwashing sink in kitchen
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at front bar. Employee filled paper towels
No probe thermometer provided to measure temperature of food products.
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Bowl or other container with no handle used to dispense food.using bowls as a scoop for the rice in walk in cooler. Manager removed bowls
Buildup of food debris/soil residue on equipment door handles. Door handles in kitchen had dry food debris
Covered waste receptacle not provided in women's bathroom. In women's restroom, no covered waste receptacle
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open soda bottle on prep table
Food stored on floor. Chicken and fish cases on the floor in walk-in freezer.
In-use knife/knives stored in cracks between pieces of equipment. Knives between coolers in kitchen. Chef removed knives
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops by rice con in standing water. Manager removed water
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees.no employees must wash hands sign at front bar. And men's restroom
Opened employee beverage container in a cold holding unit with food to be served to customers. Cup of coffee in reach in freezer. Manager removed cup of coffee
Mar 24, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate9 Basic
Show 14 findings ▾
Handwash sink not accessible for employee use at all times. Handwashing sink in kitchen blocked by garbage can. Manager moved can
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
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.
No soap provided at handwash sink. No soap at handwashing sink in front bar. Manager refilled soap.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Bowl or other container with no handle used to dispense food. Bowls in the flour rice pasta, chef removed all bowls
Carbon dioxide/helium tanks not adequately secured. Tanks in front bar not secured
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on cutting board. Employee discarded drink
Food stored on floor. Cases of raw chicken on the floor in walk in freezer
In-use knife/knives stored in cracks between pieces of equipment. Knives in between coolers on cook line. Chef removed knives
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils scoops in standing water, chef removed utensils
No Heimlich maneuver/choking sign posted.
No handwashing sign provided at a hand sink used by food employees. No handwashing sign at handwashing sink in bar
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.
Mar 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
4 High priority3 Intermediate4 Basic
Show 11 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Rice;; (89F - Cooling) left on the counter to cool, chef moved to cooler
Non-food grade paper/paper towel used as liner for food container. Using paper towels as a food liner. Chef removed paper towels
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw calamari. Chef moved chicken.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Flip top on cook line at beef (45F - Cold Holding); shrimp (45F - Cold Holding), put ice on items
Handwash sink not accessible for employee use at all times. Handwashing sink blocked by pots and pans. Chef moved items.
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.
Spray bottle containing toxic substance not labeled. Spray bottles with chemicals not labeled
Bowl or other container with no handle used to dispense food. Bowl being used as a rice scoop. Chef removed bowl
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Open bottle of soda on prep table. Chef moved
No Heimlich maneuver/choking sign posted.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloths chlorine approximately 300 ppm. Manager made new bucket to 100 ppm
Nov 5, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 14 violations recorded, 8 high priority.
8 High priority4 Intermediate2 Basic
Show 14 findings ▾
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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.
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/
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.
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.
Oct 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 4 high priority.
4 High priority2 Intermediate12 Basic
Show 18 findings ▾
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.
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.
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.
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.
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.
Handwash sink used for purposes other than handwashing. Handwashing sinks on cook line used to prep raw chicken. Operator removed and santized sinks.
Accumulation of debris on exterior of warewashing machine.
Buildup of food debris/soil residue on equipment door handles throughout kitchen prep areas.
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.
Ice buildup in reach-in freezer on kitchen prep line.
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.
No conspicuously located ambient air temperature thermometer in sushi display holding unit.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cook line residential cooler heavily soiled with food debris.
Ripped/worn tin foil used as shelf cover throughout kitchen area.
Soiled cardboard used to line nonfood-contact shelves throughout kitchen area.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed zucchini stored over containers of ready to eat rice in walk in cooler.
Various stored foods not covered in kitchen area reach in cooler and reach in freezer.
Wet wiping cloth not stored in sanitizing solution between uses throughout kitchen and sushi prep areas.
Mar 10, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
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. Dishmachine tested at 0ppm. Operator adjusted sanitizer line and primed machine which retested at 75ppm.
Raw animal food stored over or with unwashed cabbage. Raw beef stored over unwashed produce in walk in cooler. Operator reorganized.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw shrimp and raw salmon. Operator reorganized.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Food manager Meiqin Wang entered establishment two hours into inspection.
Cardboard used to line food-contact shelves along kitchen prep line.
Nonfood-contact surface soiled with food debris. Cook line cooler handles, cook line freezer interior heavily soiled with food debris.
Paper cloth used as a food-contact surface in containers on sushi line.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested at 0 ppm. Operator added chlorine sanitizer which retested 75ppm.
Jan 30, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 15 violations recorded, 3 high priority.
3 High priority2 Intermediate10 Basic
Show 15 findings ▾
Plastic thank you nonfood-grade bags used to store raw beef in walk in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw scallops stored over ready to eat bell peppers at cook line flip top. Operator reorganized.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shrimp stored over ready to eat tofu in two door black residential cooler, raw beef stored over raw scallop and raw squid in glass sliding hibachi prep cooler. Operator reorganized.
Handwash sink used for purposes other than handwashing. Handwashing sink left of steam table used as dump sink.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink, ware washing machine, or wiping cloths.
Bowl or other container with no handle used to dispense sugar, tempura, and flour. Operator removed.
Buildup of food debris on equipment door handles throughout kitchen.
Cardboard used to line food-contact shelves throughout kitchen prep area.
Ceiling tiles above ware washing area heavily soiled with mold-like substance.
Employee personal beverages stored at kitchen prep table in between white residential freezer and ice machine not properly identified and segregated from food to be served to the public.
Floor soiled/has accumulation of debris underneath kitchen cooking equipment and kitchen prep tables.
Nonfood-contact surfaces including hood filters, rice cooker exteriors, and kitchen cooler exteriors heavily soiled with grease and food debris.
Paper cloth used to line containers containing raw sushi fish at front sushi counter.
Rice spoons stored in standing water less than 135 degrees Fahrenheit. Rice spoons held in standing water at a room temperature of 78F.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Wiping cloth sanitizer at sushi counter 0ppm. Operator added chlorine sanitizer solution, retested at 100ppm.
Jan 6, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 5 high priority.
5 High priority3 Intermediate6 Basic
Show 14 findings ▾
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. Dishmachine tested at 0ppm. Operator adjusted sanitizer line and primed machine which retested at 75ppm.
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. Employee prepared salad with bare hands. Operator discarded salad and educated employee on proper handwashing and glove use.
Raw animal food stored over or with unwashed cabbage. Raw beef stored over unwashed produce in walk in cooler. Operator reorganized.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw shrimp and raw salmon. Operator reorganized.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Shell eggs stored at room temperature for two hours in prep area by walk in cooler. Operator placed into cooler.
Handwash sink used for purposes other than handwashing. Hand wash sink left of soup station used as dump sink. Operator removed items.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. Food manager Meiqin Wang entered establishment two hours into inspection.
Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Accumulation of black/green mold-like substance in the interior of the ice machine in kitchen.
Bowl or other container with no handle used to dispense food. Bowl and plastic to go containers used to dispense rice, sugar, and tempura.
Cardboard used to line food-contact shelves along kitchen prep line.
Nonfood-contact surface soiled with food debris. Cook line cooler handles, cook line freezer interior heavily soiled with food debris.
Paper cloth used as a food-contact surface in containers on sushi line.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer bucket tested at 0 ppm. Operator added chlorine sanitizer which retested 75ppm.
Mar 22, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority6 Intermediate9 Basic
Show 17 findings ▾
Nonfood-grade bags used in direct contact with food. Manager removed bags
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled Eggs over ready to eat vegetables, manager moved eggs
Clam/mussel/oyster tags not marked with last date served.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in kitchen Manager filled paper towels
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.
No soap provided at handwash sink. No soap at hand wash sink in kitchen.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Bowls used at several locations, flour, sauce, manager removed bowls
Buildup of food debris/soil residue on equipment door handles.
Carbon dioxide/helium tanks not adequately secured. Manager chained co
Cloth used as a food-contact surface. Cloth napkin used to cover food. Manager removed
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Chef discarded
Food stored on floor. Box of flood store on the kitchen floor and walk in freezer floor.
In-use knife/knives stored in cracks between pieces of equipment. Knives between coolers. Manager removed
Working containers of food removed from original container not identified by common name. Flour not labeled
Dec 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate2 Basic
Show 3 findings ▾
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking. The sushi rice has been out on the sushi station since 11:00am, 3:00 hours. A time mark was applied.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Food stored on floor. In the walk in freezer, bus pans of frozen chicken stored on the floor. Employees moved to the shelves.
Sep 14, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Nonfood-grade bags used in direct contact with food.
Sep 13, 2023Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 25 violations recorded, 12 high priority.
12 High priority6 Intermediate7 Basic
Show 25 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cookline- Cooked white rice 110F at 3:35 ( cooling since 1:00)- food covered and left out at room temperature- at Current rate of cooling food will not reach 70F- see stop sale.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At dishmachine area- employee handled dirty dishes then proceeded to put away clean dishes- educated operator and employee washed hands.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline- employee touched face - then proceeded to package to-go order- educated operator employee washed hands.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cookline area - employee touched phone then proceed to touch plate with tacos for customer order- educated operator employee washed hands and changed plate.
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately one live flying insect at dish area landing on dishmachine.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer- raw lobster not commercially packaged stored over cake- operator moved to lower shelf. At reach in freezer raw shrimp stored over cooked corn - operator moved to lower shelf.
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. At walk in freezer- raw chicken stored over raw pork- operator moved to lower shelf.
Roach excrement and/or droppings present. Observed roach droppings under all hibachi tables.
Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. At prep counter at cookline-Raw shell eggs 61F- cold holding- food not prepared or portioned today- food out of temperature for 45 minutes- operator placed in reach in cooler to quick chill.
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. At walk in cooler- butter (45-46F - Cold Holding); cream cheese (45F - Cold Holding); cooked noodles (49F - Cold Holding); raw beef (48-49F - Cold Holding); cut cabbage (54F - Cold Holding); Tofu (49-50F - Cold Holding) - food not prepared or portioned today- food out of temperature overnight - see stop sale. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. At cookline- Cooked white rice 110F at 3:35 ( cooling since 1:00)- food covered and left out at room temperature- at Current rate of cooling food will not reach 70F- see stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At walk in cooler- butter (45-46F - Cold Holding); cream cheese (45F - Cold Holding); cooked noodles (49F - Cold Holding); raw beef (48-49F - Cold Holding); cut cabbage (54F - Cold Holding); Tofu (49-50F - Cold Holding) - food not prepared or portioned today- food out of temperature overnight - see stop sale. At reach in cooler near cookline- Raw bean sprout 50-52F- cold holding, cooked noodles 60-62F- cold holding- food not prepared or portioned today- food out of temperature 1.5 hours- operator moved to reach in freezer to quick chill.
Toxic substance/chemical improperly stored. Employee medications stored on prep table near cookline- operated removed.
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Emailed Big 6 poster to operator.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At walk in cooler -Cooked rice 50F-52F at 3:45 to 50-52F at 4:40 ( cooling since 11:00)- food covered and stored in large quantity- at current rate of cooling food will not reach 41F within remaining 20 minutes- operator placed in walk in freezer to quick chill. At reach in cooler near cookline, cooked chicken 60F at 3:30 at 58-60F at 4:30 ( cooling since 11:00)- food covered- at current rate of cooling food will not reach 41F within remaining 30 minutes- operator placed in walk in freezer to quick chill. At reach in cooler near cookline- cooked noodles 50-53F at 3:25 to 50-53F at 4:15( cooling since 11:00) food tightly wrapped in bags and over stocked- at current rate of cooling food will not reach 41F within remaining 45 minutes- operator placed in walk in freezer to quick chill. At reach in cooler near cookline- calamari 45-47F at 3:30 to 45-47F 4:15 ( cooling since 11:00) - food tightly wrapped and above fill line-at current rate of cooling food will not reach 41F within remaining 30 minutes- see Stop sale. At reach in cooler near cookline- raw calamari 45-47F at 3:30 to 45-47F 4:15 ( cooling since 12:45 ) - food tightly wrapped and above fill line-at current rate of cooling food will not reach 41F within remaining 30 minutes- see Stop sale.
Handwash sink used for purposes other than handwashing. Leaf keep in water for sushi decoration, sponge for cleaning, and observed employees dumping food inside sink.
No paper towels or mechanical hand drying device provided at handwash sink. At handwash sink by cookline.
No soap provided at handwash sink by cook-line,
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No written plans for Sushi rice under time as a Public Health control
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Ceiling tiles near dishmachine soiled with mold.
Dead roaches on premises. Approximately 1 dead roach by cookline on floor in front of cookline,1 roach, approximately 1 dead roach on floor by mop sink, approximately 1 dead roach on floor by server station approximately 1 dead roach on floor at sushi station approximately 2 dead roach by the hibachi customer table.
Food stored on floor. Containers of sauce and oil on floor at cookline and in walk in cooler.
In-use knife/knives stored in cracks between pieces of equipment. Knife in between reach in Cookeline prep table at cookline- operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At cook line- rice scoop in standing water of 78F - operator removed.
No handwashing sign provided at a hand sink used by food employees. No sign in bar sink.
Wet wiping cloth not stored in sanitizing solution between uses. At cookline wet/ soiled wiping cloth stored on prep counter.
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.