SAIKOI SUSHI LOUNGE AND HIBACHI
5791 CORAL RIDGE DR, Coral Springs FL 33076 · 5617622888
Last inspected Feb 18, 2026 · 9 visits since April 2024
APR 24
NOV 24
MAR 25
AUG 25
FEB 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Live, small flying insects found. Observed approximately 10 small flies landing on wall and packaged dry food items in dry storage area. Dry storage area is separated from main kitchen prep areas.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $3,680
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025066186 | Aug 11, 2025 | Oct 8, 2025 | $2,400 |
| 2--2025036688 | Mar 26, 2025 | Jun 3, 2025 | $800 |
| 2--2025007527 | Nov 22, 2024 | Feb 19, 2025 | $480 |
Inspection history
9 visits, newest first
Feb 18, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 10, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 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. 10ppm Chlorine.
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw fish stored over ginger dressing. The fish was removed
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 at the sushi station was missing the time marking. The rice was prepared less than 2 hours ago. The time marking was applied.
oysters tag removed from original container prior to container being emptied.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Operator cleaned during the inspection
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. In the kitchen glass front reach in cooler, raw fish thawing inside the sealed package. The fish was cut out to finish thawing.
Food stored on floor. In the kitchen, fryer oil is stored on the floor next to the rack next to the ice machine. The oil was moved onto the rack.
Aug 12, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded, 2 high priority.
2 High priority0 Intermediate1 Basic
Show 3 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. Main dishwasher tested at 0 ppm. Operator changed solution and primed machine retesting at 100ppm.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw crab stored above bottles of ready to eat sauce.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters heavily soiled with grease.
Aug 11, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 14 violations recorded, 6 high priority.
6 High priority3 Intermediate5 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. Main dishwasher tested at 0 ppm. Operator changed solution and primed machine retesting at 100ppm.
Live, small flying insects found. Observed approximately 10 small flies landing on wall and packaged dry food items in dry storage area. Dry storage area is separated from main kitchen prep areas.
Nonfood-grade bags used in direct contact with food. Plastic nonfood-grade thank you bags used to store raw chicken in walk in freezer. Operator removed items from bags.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw crab stored above bottles of ready to eat sauce.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Bowl of raw chicken stored on top of raw beef in cook line reach in cooler. Operator reorganized.
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 and the time removed from temperature control cannot be determined. No time mark applied on sushi rice behind sushi prep counter. Sushi rice was prepped less than 3 hours ago per operator. Operator applied correct time marking.
Handwash sink used for purposes other than handwashing. Handwashing sink in wait station used to store water pitchers. Operator removed. Handwashing sink in warewashing area used to stored bus bin. Operator removed.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at sushi prep handwashing sink. Operator provided.
No soap provided at handwash sink at front sushi prep areas. Operator provided.
Accumulation of dead insects in sticky trap control device located in warewashing area. Operator discarded.
Bowl or other container with no handle used to dispense food. Plastic quart container with no handle stored inside working container of flour. Operator removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. AC vent above warewashing station soiled with mold-like substance.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters heavily soiled with grease.
Standing water in floor drain/floor drain draining very slowly near kitchen area ice machine.
Mar 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
No probe thermometer provided to measure temperature of food products.
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.
Ceiling tiles missing above walk in cooler entrance and in dry storage areas.
Mar 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 13 violations recorded, 7 high priority.
7 High priority3 Intermediate3 Basic
Show 13 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 chlorine sanitizer tested at 0ppm. Operator adjusted sanitizer line and primed machine, restesting at 100ppm.
Dishwasher handled personal cellphone and then began to handle clean dishes without washing hands. Operator discussed proper handwashing procedures with employee. Employee washed hands.
Nonfood-grade plastic shopping bags used in direct contact with raw chicken in reach in freezer by cook line. Operator removed items from bag.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw salmon and raw shrimp in glass door hibachi prep reach in cooler. Operator reorganized.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw shrimp (51F - Cold Holding); raw chicken (51F - Cold Holding); cooked pork (50F - Cold Holding) not prepared or portioned today stored overnight in reach in cooler underneath expo line. Operator discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp (51F - Cold Holding); raw chicken (51F - Cold Holding); cooked pork (50F - Cold Holding) not prepared or portioned today stored overnight in reach in cooler underneath expo line. Operator discarded. See stop sale.
Wiping cloth sanitizer solution at bar area exceeds the maximum concentration allowed. Tested at 200+ ppm. Operator discarded solution and prepared a new solution which retested at 100ppm.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
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.
Ceiling tiles missing above walk in cooler entrance and in dry storage areas.
Paper towels used as a food-contact surface in multiple food storage containers across sushi prep area. Operator removed.
Standing water in bottom of right reach-in-cooler on sushi prep line.
Nov 22, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 2 high priority.
2 High priority2 Intermediate3 Basic
Show 7 findings ▾
Nonfood-grade bags used in direct contact with food. In the reach in cooler, raw chicken breast stored in thank you bags.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At the grill station, butter (59F - Cold Holding); garlic and oil (66F - Cold Holding). The items had been out of refrigeration for less than 2 hours. The items were returned to refrigeration to quick chill and cold hold
Establishment not maintaining oyster tags for 90 days.
Oyster tags not marked with last date served. The one and only tag saved was from yesterday and was not dated.
Food stored on floor. In the walk in cooler, the ginger dressing was stored on the floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the rice station, the rice scoop was stored in room temperature water. The water was discarded and the scoop was replaced
Nonfood-contact surface soiled with dust. On the cook line, a box fan was covered with dust. The fan was removed.
Apr 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate6 Basic
Show 14 findings ▾
Nonfood-grade bags used in direct contact with food. Chef removed thank you bags from food. Vegetables,
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken and raw shelled eggs over fish in two door standing cooler in kitchen chef-moved chicken to bottom shelf.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Brown rice; (50F - Cold Holding) in walk in-cooler over night
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Brown rice in walk in cooler at Brown rice; (50F - Cold Holding) rice in walk in over night. See stop sale
Clam/mussel/oyster tags not marked with last date served.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in kitchen chef 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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Chef turned hot water on.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black Mold like substance in ice machine, multiple areas
Bowl or other container with no handle used to dispense food. Chef removed the bowl from the flour container, rice container, sauce container.
Buildup of food debris/soil residue on equipment door handles. All door handles on reach in coolers with old crusty food debris.
In-use knife/knives stored in cracks between pieces of equipment. Knives between coolers on cook line chef removed knives
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water
Working containers of food removed from original container not identified by common name. Flour not labeled
Apr 11, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate7 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw shelled eggs over cooked pasta and vegetables. Chef moved items
Stop Sale issued due to adulteration of food product. Food stored in ice used for drinks. Container of food in drink ice at bar and bag of ice in ice bin.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at sushi station
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. Form was emailed
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form was emailed
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 as scoops in several locations. Chef discarded
Buildup of food debris/soil residue on equipment door handles. Door handles on coolers on cook line.
Employee with no hair restraint while engaging in food preparation. Employee put hat on
Food stored on floor. Several boxes of Boxes of food stored on the floor in the walk in freezer
In-use knife/knives stored in cracks between pieces of equipment. Several knives between coolers on cook line
No handwashing sign provided at a hand sink used by food employees. No employees must wash hands at handwashing sink at sushi station
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.