SAKANA NIKKEI
400 SW 1 AVE, SUITE 102, Fort Lauderdale FL 33301 · 954-376-3857
Last inspected May 14, 2026 · 8 visits since April 2025
APR 25
JUN 25
AUG 25
APR 26
MAY 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Cookline - sea bass (117-118F - Cooking). Operator placed back on heat source. Sea bass 150-155F
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $520
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025069029 | Aug 19, 2025 | Nov 24, 2025 | $520 |
Inspection history
8 visits, newest first
May 14, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate2 Basic
What the inspector wrote — 4 findings
Toxic substance/chemical improperly stored. On the dry storage rack, degreaser was stored over evaporated milk and flour. The chemical was moved
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Accumulation of pink mold-like substance in the interior of the ice machine/bin.
Cloth used as a food-contact surface. Cloth used to cover sushi rice. The cloth was removed.
Apr 20, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate0 Basic
Show 7 findings ▾
1. Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer - raw chicken stored over ready to eat ice cream. 2. Right Cookline flip top - Raw fish stored over/not properly separated from ready-to-eat sauces. Operator stored all items properly.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cookline employee entered kitchen with gloves on and began working with food without first washing hands and changing gloves. Reviewed proper hand washing and employee washed hands/put on new gloves.
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Dessert low boy - milk - per operator opened 2 days ago. Operator date marked.
Handwash sink not accessible for employee use at all times. Cookline hand sink blocked by garbage can. Operator removed.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink. Operator replaced.
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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A
Oct 21, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
Oyster tags not marked with last date served.
Accumulation of debris on exterior of warewashing machine. Operator cleaned during 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. Packs of reduce packaged fish in walk in cooler and cook line flip top. Per operator, fish was removed from freezer earlier today. Operator removed from reduced oxygen packages.
Aug 19, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 10 violations recorded, 3 high priority.
3 High priority5 Intermediate2 Basic
Show 10 findings ▾
Employee handled soiled utensils and then handled clean utensils without washing hands. Reviewed proper hand washing procedures and employee washed hands.
Stop Sale issued due to food not being in a wholesome, sound condition. Walk in cooler - No tag on/for original container of raw, in-shell oysters. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Bar - counter - egg whites (58F). Per operator item was placed out approximately 2 hours ago. Operator placed in reach in to quick chill.
Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in triple sink. Reviewed proper handwashing and employee washed hands in handwashing sink.
No proof of required state approved employee training provided for any employees. 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. 6 employees without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
Oyster tags not marked with last date served.
Walk in cooler - No tag on/for original container of raw, in-shell oysters. See stop sale.
Accumulation of debris on exterior of warewashing machine. Operator cleaned during 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. Packs of reduce packaged fish in walk in cooler and cook line flip top. Per operator, fish was removed from freezer earlier today. Operator removed from reduced oxygen packages.
Jun 20, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 18, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 8 high priority.
8 High priority5 Intermediate1 Basic
Show 14 findings ▾
Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Cookline - sea bass (117-118F - Cooking). Operator placed back on heat source. Sea bass 150-155F
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. Cook touched ready to eat lettuce with bare hands for customer order. Reviewed proper procedures and cook washed hands/put on gloves.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Kitchen employee was cutting vegetables with gloves on, touched personal cell phone and then continued to cut vegetables. Reviewed proper procedures and employee removed gloves, washed hands and put on new gloves.
Stop Sale issued due to food not being in a wholesome, sound condition. 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. Cookline - middle flip top - 10 - 8 ounce packs reduced oxygen packaged salmon, 8 - 8 ounce packs reduced oxygen packaged sea bass, per operator placed in this unit yesterday. See stop sale. No tag on/for original container of raw, in-shell oysters. See stop sale.
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. Cookline - middle flip top - raw Calamari/shrimp/mussels mixture (45-47F); ROP fish (50-51F); cooked short ribs - (45-46F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - middle flip top - raw Calamari/shrimp/mussels mixture (45-47F); ROP fish (50-51F); cooked short ribs - (45-46F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - soup (101F - Hot Holding). Per operator holding less than an hour. Operator turned on burner to reheat.
Walk in cooler - Raw fish stored over ready-to-eat cooked octopus. Also raw shell eggs stored over ready-to-eat milk. Operator stored all items properly.
Establishment not maintaining oyster tags for 90 days. Reviewed proper procedures.
Handwash sink not accessible for employee use at all times. Cookline - hand sink blocked by buckets. Operator removed.
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. All employees, from hire date, without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
No tag on/for original container of raw, in-shell oysters. See stop sale.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided time as a public health control form to operator and reviewed.
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. Cookline - middle flip top - 10 - 8 ounce packs reduced oxygen packaged salmon, 8 - 8 ounce packs reduced oxygen packaged sea bass, per operator placed in this unit yesterday. See stop sale.
Apr 23, 2025□ Call Back - CompliedLicensing Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Apr 23, 2025Warning IssuedLicensing Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Both dish machines not set up at licensing inspection.
No paper towels or mechanical hand drying device provided at handwash sink. Bar and cook line.
No soap provided at handwash sink. Bar and cook line.
No handwashing sign provided at a hand sink used by food employees. Bar and cook line. Operator posted.
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.