SAITO'S STEAK HOUSE
10240 FOREST HILL BLVD, Wellington FL 33414 · 561-296-8888
Last inspected Apr 6, 2026 · 12 visits since January 2024
FEB 25
APR 25
JUL 25
DEC 25
APR 26
≈ ERRATIC
5 inspections, swinging between C and F. Consistency is the problem here, not any single visit.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Above flip top cooler sticky tape strips have approximately 30 dead flying insects, discussed with operator who removed tape strips.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
5 cases · $4,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025030913 | Feb 28, 2025 | May 13, 2025 | $1,600 |
| 2--2025003504 | Nov 8, 2024 | Feb 13, 2025 | $1,200 |
| 2--2023019352 | Feb 3, 2023 | Apr 27, 2023 | $800 |
| 2--2021041683 | Jul 30, 2021 | Sep 24, 2021 | $400 |
| 2--2021009449 | Feb 4, 2021 | Apr 5, 2021 | $200 |
Inspection history
12 visits, newest first
Apr 6, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
What the inspector wrote — 6 findingsThe state's own report →
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 their face then engaged in food preparation without washing their hands- educated operator- employee washed their hands.
Non-food grade paper/paper towel used as liner for food container. At reach in cooler non food grade paper napkins used in direct contact with cut onions and sweet potatoes- operator removed.
Toxic substance/chemical improperly stored. Containers of soap stored over syrup at dry storage area- operator removed.
Spray bottle containing toxic substance not labeled. Sanitizer spray bottle not labeled- operator labeled.
Show the remaining 2 findings ▾
Food stored on floor. At dry storage area- Containers of food stored on the floor - operator removed.
In-use wet wiping cloth/towel used under cutting board.
Dec 10, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Live, small flying insects found. Approximately 8 fries flying around in dry storage area, 2 landing on prep counter.
Dec 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 6 high priority.
6 High priority0 Intermediate0 Basic
Show 6 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee along cook line, touching shirt and upper section of arm then began handling clean pot to prepare food; no hand wash. 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. Observed employee handle soiled mop then touched prep table along cook line; no hand wash. Employee washed hands and sanitized table.
Live, small flying insects found. Approximately 8 fries flying around in dry storage area, 2 landing on prep counter.
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. Raw shelled eggs stored in top portion of make table over cooked beans in bottom portion of make table - no complete physical barrier between top and bottom. Advised operator to store properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line: Raw chicken stored over raw steak in flip top cooler. Advised operator to store properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area: raw shelled eggs (50F - Cold Holding) As per operator, stored on tray 10 mins. Not prepped or portioned today. Operator moved to quick chill.
Jul 17, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 5 violations recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Employee washed hands with no soap. Employee washed hands with only water after employee handled bowls of prepared salads, discussed with operator employee washed hands.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in wok using water faucet for wok, discussed with operator who educated employee, employee washed hands in hand washing sink.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign provided at hand washing sink near back door, discussed with operator and provided operator with email copy of hand washing sign.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves heavily soiled accumulation of soil residues, discussed with operator to clean and sanitize shelves.
Wall soiled with accumulated grease, food debris, and/or dust. At bar area backsplash wall heavily soiled with accumulated grease, food debris, and/or dust, discussed with operator to clean and sanitize wall.
Jul 16, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 7 high priority.
7 High priority4 Intermediate6 Basic
Show 17 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. Employee wiped nose with hand and without washing hands employee handled clean and sanitized utensils, discussed with 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. Hibachi chef handled cash and without washing hands employee handled the tops or multiple squirt bottles on crash cart, discussed with operator employee washed hands.
Employee washed hands with no soap. Employee washed hands with only water after employee handled bowls of prepared salads, discussed with operator employee washed hands.
Live, small flying insects found In kitchen approximately 3 live flying insects landing on make line shelves,discussed with operator who killed flys and cleaned and sanitized areas.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw squid stored above peppers, discussed with operator who corrected storage of products.
Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw beef stored directly above bean sprouts and butter, discussed with operator who corrected storage of products.
Toxic substance/chemical improperly stored. In kitchen soap stored on table next to clean and sanitize knives, discussed with operator who corrected storage of products.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in wok using water faucet for wok, discussed with operator who educated employee, employee washed hands in hand washing sink.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on shelf large bins of cooked rice (121F - Cooling) at 3:30 since 2:00 to 112F at 3:45, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to freezer to rapid chill.
Food-contact surface soiled with fly swatter, discussed with operator who cleaned and sanitized cutting board.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment using time as a public health control properly time marked with no written procedures, provided operator written procedures via email, operator printed and filled before end of inspection.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Above flip top cooler sticky tape strips have approximately 30 dead flying insects, discussed with operator who removed tape strips.
Floor area(s) covered with standing water. In front of walk in cooler In kitchen large puddle of standing water, discussed with operator to clean and sanitize floor.
No handwashing sign provided at a hand sink used by food employees. No hand washing sign provided at hand washing sink near back door, discussed with operator and provided operator with email copy of hand washing sign.
Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves heavily soiled accumulation of soil residues, discussed with operator to clean and sanitize shelves.
Single-service articles improperly stored. Inside employee bathroom bundles of single service napkins stored on shelf, discussed with operator who removed napkins from bathroom.
Wall soiled with accumulated grease, food debris, and/or dust. At bar area backsplash wall heavily soiled with accumulated grease, food debris, and/or dust, discussed with operator to clean and sanitize wall.
Apr 3, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate4 Basic
Show 8 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Food handlers put gloves on without washing hands before handling food items and equipment
Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over lemons in two door sliding cooler at prep area Removed
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw salmon in walk in cooler Removed
Spray bottle containing toxic substance not labeled. In dining room at register Labeled
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan cover Sliding two door cooler in prep area Fan cover in sliding door cooler at wait station
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone over bane Marie on cook line
Food stored on floor. Soy sauce buckets on floor near dish machine
Reach-in cooler interior/shelves have accumulation of soil residues. Produce walk in cooler
Mar 10, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: unwashed ginger stored above containers of cooked rice.
Feb 28, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 3 high priority.
3 High priority1 Intermediate2 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 0ppm). Operator unable to provide chlorine of 100ppm at dishwasher.
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee touching hat on head then began handling clean pans of food at cook line to store in walk in cooler; no hand wash. Advised employee to wash hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishwasher wash various pans with soap, rinse with water but did not sanitize; sanitizer sink was not setup. Manager set up sanitizer sink and placed pans to be cleaned and sanitized.
Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Sitting in covered container on rolling table: cooked rice (132F at 3:23pm; 128F at 3:53pm- Cooling) As per operator, cooling since 30 mins. At current rate of cooling rice will not cool from 135F to 70F in a total of 2 hours. Advised operator to quick chill.
Food stored on floor. Buckets of foods including cooked broccoli stored on floor. Operator removed.
Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: unwashed ginger stored above containers of cooked rice.
Nov 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 15 violations recorded, 11 high priority.
11 High priority1 Intermediate3 Basic
Show 15 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen through rear exit door and began handling clean knife and cutting board without washing hands. Operator discussed with employee who then washed hands.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched nose and mouth and then continued handling clean utensils on cook line to prepare food without washing hands. Operator discussed with employee who then washed hands.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee removed ladle from handwashing sink, rinsed with water in hand washing sink and then used to scoop ginger dressing for customer salad. See stop sale. Employee cut raw chicken on cutting board and then rinsed cutting board and knife in prep sink with water and then used same knife to cut steak on same cutting board without sanitizing. Operator removed cutting board and knife to be washed, rinsed and sanitized.
Nonfood-grade "thank you" bags used in direct contact with raw chicken. Operator removed chicken from bag.
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 flip top cooler; raw shell eggs stored in top portion over cooked rice in bottom, no barrier. Advised Operator of proper storage/separation.
Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw sausage stored over cream. Operator moved raw sausage 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.
Stop Sale issued due to food not being in a wholesome, sound condition. Raw fruits/vegetables not washed prior to preparation. Whole unwashed mushrooms not washed prior to being cut and then placed into the same box delivered in. Food contaminated by unsanitized equipment or utensil. Employee removed ladle from handwashing sink, rinsed with water in hand washing sink and then used to scoop ginger dressing for customer salad. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. At Flip top cooler; cooked broccoli (48F - Cold Holding). Operator stated not prepared or portioned today, held overfilled in pan on make top overnight. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler; cooked broccoli (48F - Cold Holding). Operator stated not prepared or portioned today, held overfilled in pan on make top overnight. See stop sale.
Toxic substance/chemical improperly stored. At bar; glass cleaner stored over drinks. Operator removed glass cleaner.
Handwash sink used for purposes other than handwashing. Hand wash sink used to store/rinse ladle. Operator removed.
Food contaminated by unsanitized equipment or utensil. Employee removed ladle from handwashing sink, rinsed with water in hand washing sink and then used to scoop ginger dressing for customer salad. See stop sale.
Food-contact surface not cleaned and sanitized between contact with different raw animal products. Employee cut raw chicken on cutting board and then rinsed cutting board and knife in prep sink with water and then used same knife to cut raw steak on same cutting board without sanitizing. Operator removed knife and cutting board to be washed, rinsed and sanitized.
Raw fruits/vegetables not washed prior to preparation. Whole unwashed mushrooms not washed prior to being cut and then placed into the same box delivered in. See Stop Sale.
Mar 20, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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. 2/1/24
Mar 19, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 16 recorded, 5 high priority.
5 High priority2 Intermediate9 Basic
Show 16 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Five containers of cooked rice (46-50F - Cooling) in walk in cooler. Not prepped or portion. In unit over four hours. Food did not reach 41F within six hours. In large plastic bins covered.
Stop Sale issued due to adulteration of food product. Onions in walk in cooler contain condensation from walk in cooler vent.
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. dumplings (44F- Cold Holding) reach in cooler at end of cook line. Not prepped or portioned. In unit overnight. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Five containers of cooked rice (46-50F - Cooling) in walk in cooler. Not prepped or portion. In unit over four hours. Food did not reach 41F within six hours. In large plastic bins covered.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (44F- Cold Holding) reach in cooler at end of cook line. Not prepped or portioned. In unit overnight.
Toxic substance/chemical improperly stored Hand sanitizer and soap stored with ketchup and chili sauce in storage area in kitchen.
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. 2/1/24
Spray bottle containing toxic substance not labeled. Spray bottle with Blue solution in bar cabinet
Bowl or other container with no handle used to dispense food. Cup as scoop in rice bucket on floor
Condensation or other drainage not disposed of according to law. Condensation from walk in cooler vent dripping onto uncovered container of onions. All Food removed from unit.
Equipment in poor repair. Rusted stainless steal containers over dish machine
Food stored on floor. Buckets of food on floor outside walk in coolers.
Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest in kitchen
In-use wet wiping cloth/towel used under cutting board.
Single-service items for customer self-service not properly protected to prevent contamination. Straws without wrappers at bar
Stored food not covered. Food uncovered in walk in cooler and walk in freezer Food uncovered in freezer chest
Working containers of food removed from original container not identified by common name. Sugar
Jan 8, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Container of medicine improperly stored. Medication stored over food prep table on cook line Removed
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over broccoli in walk in freezer Removed
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces in walk in cooler Raw scallops over onions in walk in cooler Removed
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over lobster in walk in cooler Raw beef over shrimp sliding glass door cooler Removed
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice cooked 24 hours ago in walk in cooler
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean stainless containers not inverted
Employee personal food not properly identified and segregated from food to be served to the public. One door freezer
Food stored on floor. Sauce buckets on floor in kitchen Carrots on floor in walk in cooler
Unwrapped single-service utensils not presented so that only the handles are touched. Straws at bar
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.