SAITO'S JAPANESE STEAKHOUSE
170 SUNSET DR UNIT J155, Dania Beach FL 33004 · 7548168888
Last inspected Mar 23, 2026 · 8 visits since April 2024
JUN 24
SEP 24
FEB 25
AUG 25
JAN 26
— STEADY
5 inspections within 30 points of each other. Whatever this kitchen does, it does consistently.
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. Emailed procedure flier
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 20, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority2 Intermediate2 Basic
Show 5 findings ▾
Stop Sale issued due to food not being in a wholesome, sound condition. In reach in cooler on back prep line, raw tuna and escarole not removed from reduced oxygen package. Operator stated thawed over night.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On menu, raw sushi items not identified which item is a raw ingredient
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. Expired 1/8/2026
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 reach in cooler on back prep line, raw tuna and escarole not removed from reduced oxygen package. Operator stated thawed over night. See stop sale.
Food stored on floor. In dry storage, buckets of soy sauce stored on floor. Employee moved buckets to shelf.
Aug 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate6 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. tempura (78F - Cooling from heat @ 3:15-since 1: 00 pm). Employee discarded at will.
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. Flip top- cook line.Raw chicken breast on top of raw steak. Employee placed chicken under steak
Wiping cloth sanitizer solution exceeds the maximum concentration. Sanitizer Bucket (Chlorine above 200ppm), employee made new chlorine sanitizer solution, 100 ppm.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles by bar area- build up of black like substance, employee cleaned and sanitized.
Spray bottle containing toxic substance not labeled. Service area- spray bottle containing sanitizer. Employee labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large machine by service area.
Clean utensils or equipment stored in dirty drawer or rack. Sushi station- small pliers and serving spoons on soiled container. Employee removed to be wash and sanitized
Ice scoop handle in contact with ice. Bar area, employee removed to be washed and sanitized
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Two handles touching flour, employee removed.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Handle spoon inside roe. Employee removed. Two plastic containers inside sauce containers. Employee removed from water.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon - water temperature (111F). Cooking tongs on water temperature (100F). Employee removed utensils to be clean and sanitize
Feb 7, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
Spray bottle containing toxic substance not labeled. Two bottles of sanitizer in counter -service area, employee labeled both bottles
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large machine in service area. Employee cleaned and sanitized
Food stored on floor. Several containers of sauces on floor inside dry storage area. Employee placed containers on shelves
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice spoon water temperature (65F), employee removed.
Sep 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate4 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. 1.Raw shell eggs stored over sauces inside walk in cooler. 2. Raw crab and raw fish stored over sauces in reach in cooler in opposite fryer in cook line. Operator moved raw foods to bottom shelf and stored correctly.
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. Emailed procedure flier
Soda gun nozzle surface soiled with food debris, mold-like substance or slime in bar. Operator cleaned and sanitized during inspection.
Clean utensils stored between fryers in cook line. Operator moved utensils and placed inside clean container.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee lotion stored next to sauces in wait station. Manager moved lotion bottle
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil at 91F next to rice warmer in kitchen. Operator discarded water during inspection.
Stored food not covered. 1.Cooked rice not covered inside walk in freezer. Operator covered 2. Ice cream not covered in chest freezer in kitchen. Operator covered.
Jun 7, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate2 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Inside left kitchen flip top, Raw chicken over ready to eat pork gyoza. Operator inverted.
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. Kitchen Flip top(right side); raw chicken (47F - Cold Holding); raw beef (47F - Cold Holding). Per operator foods not portioned or prepared today. In unit more than 4hrs. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen Flip top(right side); raw chicken (47F - Cold Holding); raw beef (47F - Cold Holding). Per operator foods not portioned or prepared today. In unit more than 4hrs. See stop sale. Observed unit off and not functioning.
No soap provided at handwash sink. No soap for hand sink near 3CS. Operator refilled soap box.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator at time of inspection did not have written plan for his sushi rice. Operator filled out required documents
Equipment in poor repair. Kitchen flip top right not operating correctly.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed bulk containers of salt, sugar, and rice underneath prep table counter with scoop handles buried underneath food items. Operator stored scoops properly
Apr 25, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority3 Intermediate7 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. Dishwasher (Chlorine 00ppm) observed empty gallon of chlorine sanitizer, per manager order was placed for sanitizer.
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at sushi station, used personal cell phone, then proceed to grab romaine lettuces without washing hands first. After instructed employee washed hands and wear gloves.
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. Per sushi chef, rice on time at 12:00, employee placed label.
Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee working as a dishwasher did not know how to test the chlorine sanitizer in dish machine or triple sink. Manager instructed employee
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary sanitizer test strips.
Spray bottle containing toxic substance not labeled. Spray bar area- containing sanitizer, employee labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large ice machine in service area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees hand cream on same tray of single service items for customers, manager removed cream.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. employees working on food preparation, wearing watches and bracelets. After manager instructed employees removed jewelry.
Food stored on floor. -Storage area-two containers of soy sauce stored on floor, Employee placed on shelves. -walk in freezer- container of portioned steak.
Single-service articles not stored inverted or protected from contamination. Kitchen area, spoons not inverted, employee inverted.
Time/temperature control for safety food thawed in an improper manner. Frozen shrimp s on standing water, Employee removed and placed under cold running water.
Wet wiping cloth not stored in sanitizing solution between uses. Counter-bar area. Employee placed on sanitizer solution bucket.
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.