SAISAKI
851 VILLAGE BLVD STE 602A, West Palm Beach FL 33409 · 561-419-5946
Last inspected Feb 20, 2026 · 13 visits since September 2023
MAR 24
JUL 24
DEC 24
JUL 25
FEB 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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. For sushi rice on sushi bar area and on back up on prep area Operator timed marked for the remaining time of 3 hours.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
6 cases · $4,400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025054552 | Jul 8, 2025 | Aug 7, 2025 | $600 |
| 2--2024016171 | Mar 11, 2024 | May 2, 2024 | $800 |
| 2--2023055438 | Sep 25, 2023 | Dec 18, 2023 | $1,600 |
| 2--2023036136 | Jun 15, 2023 | Jul 24, 2023 | $600 |
| 2--2022005127 | Dec 22, 2021 | May 3, 2022 | $400 |
| 2--2021049397 | Oct 22, 2021 | Nov 19, 2021 | $400 |
Inspection history
13 visits, newest first
Feb 20, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
What the inspector wrote — 2 findings
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler #1 cook line Cooked rice at 2:44pm(120F cooling) since 30 minutes at 3:39pm same temperature Cooked chicken at 3:04pm (105F cooling) since 1 hour at 3:40pm same temperature. At this current cooling rate products will not cool to 70F within 2 hours. Operator moved to reach in freezer
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employees expired
Feb 19, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 6 high priority.
6 High priority2 Intermediate1 Basic
Show 9 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left kitchen and came back to handle clean pans without washing hands first. Employee washed hands
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Wahoo.
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. Walk in cooler Raw tuna 45F cold holding, raw ground chicken 45F, cream cheese mix 45F cold holding, Per operator items stored since yesterday and not prepared or portioned today. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Raw tuna 45F cold holding, raw ground chicken 45F, cream cheese mix 45F cold holding, Per operator items stored since yesterday and not prepared or portioned today. See stop sale Sushi bar display cooler, Raw fish 45F cold holding, krab meat 47F cold holding, Reach in cooler double glass door prep area Half and half 47F cold holding per operator sushi bar cooler products and half and half products stored for approximately 1 hour and not prepared or portioned today operator moved to reach in freezer
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. For sushi rice on sushi bar area and on back up on prep area Operator timed marked for the remaining time of 3 hours.
Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.mop sink
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler #1 cook line Cooked rice at 2:44pm(120F cooling) since 30 minutes at 3:39pm same temperature Cooked chicken at 3:04pm (105F cooling) since 1 hour at 3:40pm same temperature. At this current cooling rate products will not cool to 70F within 2 hours. Operator moved to reach in freezer
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employees expired
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Outside walk in cooler
Jul 8, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority0 Intermediate3 Basic
Show 6 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. Dishwasher (Chlorine 10ppm). Operator primed machine, retested at chlorine 100pm.
Employee switched from working with raw food to ready-to-eat food without washing hands. Employee switched from handling raw fish while cutting to handling washed avocado while cutting without washing hands. Operator discussed with employee who then washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer(s); portioned, plastic wrapped raw scallops stored over ready to eat wonton wrappers and portioned containers of raw fish stored over ready to eat edamame. Operator moved ready to eat items above raw items.
Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. Employee cut washed avocado and prepared washed and cut carrots on same cutting board after raw fish without first washing, rinsing and sanitizing. Operator discussed with employee, discarded ready to eat items.
Ice buildup in reach-in freezer(s).
Standing water in bottom of double flip top reach-in-cooler.
Dec 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate0 Basic
Show 6 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee entered sushi line from dining room, put on gloves and began preparing sushi without washing hands. Operator discussed with employee who then washed hands.
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 touched sushi rice with bare hand, sushi rice held using time as a public health control (85F). Operator discarded touched portion of sushi rice, employee donned gloves.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer; plastic wrapped/portioned raw squid stored over ready to eat krab. Operator moved krab above raw squid.
Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control (TPHC) has no time marking. At prep area; Sushi rice, no time mark. Operator stated rice held less than 2 hours, applied appropriate time mark.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Sanitizer Bucket (Chlorine 200+ppm). Operator diluted to 100ppm.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Sushi display; raw salmon (46F - Ambient Cooling 11:45am/46F 12:15pm); raw tuna (46F - Ambient Cooling 11:45am/46F 12:15pm). Operator stated items cut/prepared 30 minutes prior,at this rate will not reach 41F within 4 hours, moved to reach in cooler to facilitate faster cooling.
Jul 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At cook line right side flip top cooler; raw shrimp in make top stored over ready to eat vegetables in drawer underneath, no complete physical barrier. Operator moved raw shrimp to back of make top.
No soap provided at handwash sink. At cook line hand wash sink; no soap. Operator provided soap.
Floor area(s) covered with standing water. At walk-in cooler; standing water on floor/continuously dripping from fan/vent.
Food stored under dripping water line. At walk-in cooler; multiple food items stored under continuously dripping water from fan/vent. Advised Operator to remove food from under dripping water.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At rice storage container; scoop handle laying in rice. Operator removed.
Mar 12, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 11, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority3 Intermediate0 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, raw portioned chicken over ready to eat egg rolls/vegetables. Operator moved raw chicken from Ready to eat food.
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. Double glass door reach in cooler; opened half and half (50F - Cold Holding) Operator stated not prepared or portioned today, held in cooler overnight. See stop sale
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double glass door reach in cooler; opened half and half (50F - Cold Holding) Operator stated not prepared or portioned today, held in cooler overnight. See stop sale
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Double glass door reach in cooler; cut tofu (48F - Ambient cooling 3:00pm/48F - Ambient Cooling 4pm); cut lettuce (51F Ambient cooling 3:00pm/51F - Ambient Cooling 4pm). Operator stated lettuce and tofu cut 1 hour prior, at this rate products will not reach 41F within 4 hours. At prep area; rice noodles-re-hydrated (77F - Ambient Cooling 3pm/72F - Ambient Cooling 4pm). Operator stated noodles rehydrated 1 hour prior, being held at room temperature, at this rate noodles will not reach 41F within 4 hours. Operator moved items to walk-in cooler to facilitate faster cooling.
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/ 4 employees present engaged in food preparation and handling, no certified food service manager present.
Spray bottle containing toxic substance not labeled. Spray bottle with chemical not labeled.
Nov 27, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Nov 27, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 findings ▾
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 face and then pulled food from deep fryer and put on plate without washing hands. Employee washed hands and changed gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Triple glass door reach in cooler; tofu (46°F - Cold Holding); ultra pasteurized half and half (49°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler less than 2 hours, moved to walk-in cooler.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At rice storage container; scoop handle laying in rice. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. At rice warmer; rice spoon in standing water 128°F. Operator removed.
Single-service articles not stored inverted or protected from contamination. At bar top; unwrapped single service forks/spoons not stored inverted or protected. Operator inverted.
Sep 25, 2023Emergency Order Callback Time ExtensionRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Sep 23, 2023■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately: 60 live flies under three compartment sink 30 live flies at mop sink next to three compartment sink 20 live flies at dry food storage shelves and ice machine ( next to each other ) across from walk-in cooler 50 live flies by dishwasher and shelves used for clean dishes ( next to each other ) 30 live flies by kitchen entrance next to alcohol glass cooler 4 live flies in dining room by seating booth close to kitchen entrance 3 live flies on the clean plates and silverware shelves in the dining room
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Sep 23, 2023■ Emergency Order Callback Not CompliedRoutine Inspection
A return visit while the kitchen was already shut. The problems had not been fixed, so the closure stayed in place. 2 violations recorded, 1 high priority.
1 High priority1 Intermediate0 Basic
Show 2 findings ▾
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately: 60 live flies under three compartment sink 30 live flies at mop sink next to three compartment sink 20 live flies at dry food storage shelves and ice machine ( next to each other ) across from walk-in cooler 50 live flies by dishwasher and shelves used for clean dishes ( next to each other ) 30 live flies by kitchen entrance next to alcohol glass cooler 4 live flies in dining room by seating booth close to kitchen entrance 3 live flies on the clean plates and silverware shelves in the dining room
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Sep 21, 2023■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 31 violations recorded, 8 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
8 High priority11 Intermediate12 Basic
Show 31 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. Dishwasher (Chlorine 0ppm);
Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately: 60 live flies under three compartment sink 30 live flies at mop sink next to three compartment sink 20 live flies at dry food storage shelves and ice machine ( next to each other ) across from walk-in cooler 50 live flies by dishwasher and shelves used for clean dishes ( next to each other ) 30 live flies by kitchen entrance next to alcohol glass cooler 4 live flies in dining room by seating booth close to kitchen entrance 3 live flies on the clean plates and silverware shelves in the dining room
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw lobster tails and beef not commercially packaged stored above crab Rangoon not commercially packaged in reach in freezer at cook line; advised cook to store foods based on cooking temperatures.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cucumbers in cooler at sushi station Employee stored properly
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice not discarded after four hour time limit (10:00-2:00) at sushi bar; Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (125F - Hot Holding) in rice warmer at cook line; as per operator food cooked at 10:00 pm; operator unable to establish how long food has been out of temperature; operator decided to discard at 2 pm; food was not discarded at 2 pm; See Stop Sale
Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice not discarded after four hour time limit (10:00-2:00) at sushi bar;
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- sushi rice at sushi bar; as per operator food on four hour time since 10:00 am; advised operator to keep track of time;
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (125F - Hot Holding) in rice warmer at cook line; as per operator food cooked at 10:00 pm; operator unable to establish how long food has been out of temperature; operator decided to discard at 2 pm; food was not discarded at 2 pm; See Stop Sale
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.
Handwash sink at cook like used for purposes other than handwashing- as a dump sink as evidence of foods inside; to store Brillo; removed
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths-establishment uses chlorine as a sanitizer - no test strips
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/
No person in charge present during hours of operation.
No probe thermometer provided to measure temperature of food products.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
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 at cook line; cook provided
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ginger carrot dressing in glass door at the back of the kitchen- as per operator food made approximately 48 hours; Advised operator to date mark food;
Water with a temperature of at least 100 degrees shut off at employee handwash sink. No hot or cold water at hand wash sink next to three compartment sink. Employee unable to turn water on
Accumulation of debris inside warewashing machine.
Employee personal food not properly identified and segregated from food to be served to the public. Personal pizza dough, diced ham, and cheese in reach in freezer at cook line; advised cook to segregate and identify foods.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape hanging from dishwasher drain board
In-use tongs stored on equipment door handle between uses- on oven door; door heavy spiked with food debris
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container in rice container by ice machine Removed;
In-use utensil stored in standing water less than 135 degrees Fahrenheit- ladles stored in water at 88 F at cook line;
Insect control device installed over food preparation area. Zapper on the clean dishes rack next to sushi boats by dishwasher
Interior microwaves have accumulation of black substance/grease/food debris- at cook line
Opened employee beverage container in a cold holding unit with food to be served to customers- multiple water containers in reach in freezer at cook line; Pepsi bottle in cooler at sushi station Operator removed
Reach-in cooler interior/shelves have accumulation of soil residues- at cook line and glass door cooler at the back of the kitchen
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean- used to wipe knifes at sushi station; educated
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); advised operator to remake solution
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.