SAISAKI
6240 CORAL RIDGE DR UNIT 106, Coral Springs FL 33076 · 954-752-1780
Last inspected Oct 8, 2025 · 10 visits since November 2023
NOV 24
MAR 25
JUL 25
SEP 25
OCT 25
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025086312 | Oct 8, 2025 | May 19, 2026 | $600 |
| 2--2025078705 | Sep 22, 2025 | Dec 4, 2025 | $800 |
| 2--2025055953 | Jul 9, 2025 | Aug 20, 2025 | $200 |
Inspection history
10 visits, newest first
Oct 8, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority1 Intermediate4 Basic
What the inspector wrote — 8 findingsThe state's own report →
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
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.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine wiping cloth solution at sushi prep counter 200ppm. Operator diluted solution retesting at 100ppm.
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.
Show the remaining 4 findings ▾
Accumulation of black mold-like substance in the interior of the ice machine/bin.
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.
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.
Reach-in cooler interior/shelves have accumulation of soil residues in wine storage reach in cooler at front sushi prep area.
Sep 24, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate4 Basic
Show 4 findings ▾
Floor soiled/has accumulation of debris. Floor areas underneath kitchen equipment and back prep areas heavily soiled with accumulation of food debris.
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.
Soiled ripped/worn tin foil used as shelf cover throughout kitchen areas.
Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen areas.
Sep 22, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 10 violations recorded, 5 high priority.
5 High priority0 Intermediate5 Basic
Show 10 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 - Cold Holding) cooling in reach in cooler for more than 6 hours overnight per operator. Operator discarded. See stop sale.
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.
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.
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.
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.
Floor soiled/has accumulation of debris. Floor areas underneath kitchen equipment and back prep areas heavily soiled with accumulation of food debris.
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.
Soiled ripped/worn tin foil used as shelf cover throughout kitchen areas.
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.
Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen areas.
Sep 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jul 10, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
Jul 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority2 Intermediate3 Basic
Show 9 findings ▾
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.
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.
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.
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.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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.
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.
Ripped/worn tin foil used as shelf cover throughout kitchen prep areas.
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.
Mar 3, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Following food service to customer, employee rubbed hands together for less than 10-15 seconds while washing hands. Educated operator on proper handwashing procedures.
Raw animal food stored over/not properly separated from ready-to-eat food. Various raw sushi fishes stored over containers of ready to eat sauces. Operator reorganized.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef in kitchen flip top. Operator reorganized.
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/
Buildup of food debris/soil residue on equipment door handles throughout sushi line and back reach in cooler areas.
In-use tongs stored on kitchen oven door handle in between uses. Operator reorganized.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Large portable fan in kitchen heavily soiled with dust.
Nov 20, 2024Inspection 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 ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked rice in the reach in cooler. The chicken was removed
Equipment in poor repair. Both reach in cooler door gaskets are torn.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the sushi station, a spoon was stored in a container of standing water, 70F. The water and spoon were removed
Jan 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate0 Basic
Show 3 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door cooler in kitchen at lettuce (46F - Cold Holding); miso soup (46F - Cold Holding), chef placed lettuce in working cooler and called for maintenance, miso soup was put on stove to reheat for immediate serving.
Handwash sink not accessible for employee use at all times. Items in hand wash sink, chef removed
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rise
Nov 1, 2023Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.