SAKI ENDLESS SUSHI AND HIBACHI RESTAURANT
11921 N DALE MABRY HWY STE 12, Tampa FL 33618
Last inspected Aug 24, 2026 · 8 visits since July 2023
JAN 25
MAR 25
SEP 25
OCT 25
AUG 26
≈ ERRATIC
5 inspections, swinging between B 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. Observed dead flies on sticky traps above the cook line. Discussed proper locations with manager. Manager had employee begin to remove traps.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $800
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 3--2023020672 | Feb 3, 2023 | Apr 27, 2023 | $400 |
| 3--2018052175 | Sep 10, 2018 | Dec 14, 2018 | $400 |
Inspection history
8 visits, newest first
Aug 24, 2026Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate7 Basic
What the inspector wrote — 12 findingsThe state's own report →
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. Observed the dishwasher machine testing at 0ppm. Had manager replace sanitizer bucket as it was empty and retested at 50ppm.
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. Manager stated they knew what time it was brought out and time marked it.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed the interior of the soda gun dispenser being soiled with a pink mold like substance. Employee removed, cleaned and sanitized.
Handwash sink used for purposes other than handwashing. Observed wire scrub sponge and dish sponge being stored in handwashing sink in sushi area.
Show the remaining 8 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink in sushi bar area. Manager replaced.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed dead flies on sticky traps above the cook line. Discussed proper locations with manager. Manager had employee begin to remove traps.
Bowl or other container with no handle used to dispense food. Observed a bowl being used as a scoop in rice warmer. Manager removed.
Cutting board has cut marks and is no longer cleanable on prep tables.
Food stored on floor in walk in freezer. Observed boxes of food being stored on the floor in walk in freezer.
Ice buildup in walk-in freezer.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed grease build up on the hood system filters. Observed gaskets on reach in cooler soiled with food debris. Observed the top of the cooler/under the grill being soiled with food debris build up. Manager had employee clean area.
Walk-in cooler shelves with rust that has pitted the surface.
Nov 24, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in establishment soiled.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold-like substance inside ice machine and on inside ice machine lid.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in establishment with cuts.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice built-up in all Reach in chest freezers.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk in freezer door with insulation exposed in interior of door.
No handwashing sign provided at a hand sink used by food employees. Located at sushi bar Employee handwash sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in multiple Reach in freezers and Reach in coolers soiled with debris.
Oct 21, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
4 High priority6 Intermediate8 Basic
Show 18 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw frozen chicken stored over raw frozen beef, cooked shrimp, and raw pork in Walk in freezer.
Raw animal food stored over/not properly separated from ready-to-eat food. Front line Reach in cooler: Raw pork scraps stored over cooked wings and cooked sweet sour chicken. Raw salmon and tuna stored over chicken nuggets. Employee relocated all items to an approved location during time of inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. 2 packages of raw escolar thawed inside reduced oxygen packaging inside Reach in cooler on sushi line.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. No time marking for spring rolls and crab Rangoon on front line cook. Manager added time during time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in kitchen soiled.
Handwash sink used for purposes other than handwashing. Hotel pan with water and metal scrub stored inside Employee handwash sink on front line.
No paper towels or mechanical hand drying device provided at handwash sink. Located at sushi station. Employee provided paper during time of inspection.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. 3 door Reach in cooler in dining area, adjacent to front register. Employee handwash sink removed at three compartment sink and replaced with a Reach in chest freezer. Employee handwash sink added beneath kitchen water heater. 1 Reach in cooler and 3 Reach in chest freezers added at sushi bar area, steel work table removed. 1 Reach in cooler added next to ice machine in kitchen area. Reach in chest freezer added inside existing office room. Small Reach in cooler and Employee handwash sink relocated to beneath bar counter at bar area. Call back inspection already scheduled for November 23, 2025.
No soap provided at handwash sink. Located at front line cook adjacent to fryers.
Spray bottle containing toxic substance not labeled. Located on speed cart next to service line Employee handwash sink and soda fountain.
Accumulation of black mold-like substance in the interior of the ice machine/bin.
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. 2 packages of raw escolar thawed inside reduced oxygen packaging inside Reach in cooler on sushi line.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards inside establishment.
Employee personal food not properly identified and segregated from food to be served to the public. Multiple containers and bags of personal food not identified or segregated inside Walk in freezer.
Food stored on floor. 3 plastic bins of cooked tempura crunch stored on floor beneath hot soup prep table. 3 containers of pickled ginger stored on floor in sushi make station. Manager relocated all foods to an approved location during time of inspection.
Ice buildup in walk-in freezer.
No handwashing sign provided at a hand sink used by food employees. Located at sushi station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple Reach in cooler gaskets soiled.
Sep 23, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 18 recorded, 3 high priority.
3 High priority5 Intermediate10 Basic
Show 18 findings ▾
Raw animal food stored over or with unwashed produce. Raw shell eggs stored over unwashed green peppers in Walk in cooler. Manager relocated raw eggs to an approved location during time of inspection.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over butter, Ready to eat sauce, and seaweed in Walk in cooler. Manager relocated all items to an approved location during time of inspection.
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. No time mark for Fried chicken, fried sushi roll, and fried shrimp at sushi bar. Manager added time to all items during time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Multiple cutting boards in establishment soiled.
Handwash sink used for purposes other than handwashing. Sushi bar Employee handwash sink used for storing metal scrubs and sponges. Employee rinsing wiping cloth at sink. Discussed with employee, employee removed all items during time of inspection.
No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. 3 door Reach in cooler in dining area, adjacent to front register. Employee handwash sink removed at three compartment sink and replaced with a Reach in chest freezer. Employee handwash sink added beneath kitchen water heater. 1 Reach in cooler and 3 Reach in chest freezers added at sushi bar area, steel work table removed. 1 Reach in cooler added next to ice machine in kitchen area. Reach in chest freezer added inside existing office room. Small Reach in cooler and Employee handwash sink relocated to beneath bar counter at bar area.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. No plan for Fried chicken, fried sushi roll, and fried shrimp at sushi bar. Manager added written procedure to all items during time of inspection.
Spray bottle containing toxic substance not labeled. Unlabeled chemical spray bottle on speed cart next to Employee handwash sink at drinks service station.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black mold-like substance inside ice machine and on inside ice machine lid.
Bowl or other container with no handle used to dispense food. Multiple sauce containers throughout establishment using single service take-out containers as scoop without handles. Manager removed some containers during time of inspection.
Cutting board has cut marks and is no longer cleanable. Multiple cutting boards in establishment with cuts.
Duct tape used to repair nonfood-contact surface. On broken gasket of Walk in cooler door.
Food stored on floor. Buckets of pickled ginger stored on floor at sushi bar area. 2 buckets of food stored on front line cook and in dish room. Manager relocated both buckets during time of inspection. Multiple food items stored on floor in Walk in freezer.
Ice buildup in reach-in freezer and/or walk-in freezer. Ice built-up in all Reach in chest freezers.
Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk in freezer door with insulation exposed in interior of door.
No handwashing sign provided at a hand sink used by food employees. Located at sushi bar Employee handwash sink.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets in multiple Reach in freezers and Reach in coolers soiled with debris.
Stored food not covered. Ready to eat krab sticks not covered in Walk in cooler. Manager covered item during time of inspection.
Mar 6, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate7 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over Ready to eat chicken nuggets in front line Reach in cooler. Operator relocated saw salmon during time of inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Black mold-like substance inside soda nozzles at soda machine. Pink mold-like substance inside soda dispenser at bar area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black and pink mold-like substance inside ice machine.
Bowl or other container with no handle used to dispense food.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 open containers on prep table on sushi line.
Food stored on floor. Bucket of soy sauce on Walk in cooler floor. Operator relocated soy sauce during time of inspection. Multiple buckets of raw meats stored on floor of Walk in freezer. Multiple buckets of pickles stored on floor of sushi line. Bag of white rice on floor of dry storage pantry.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Reach in cooler gaskets on sushi line soiled. Gaskets soiled on Walk in cooler. Inside of Reach in cooler on sushi line soiled with old food debris.
Stored food not covered. Cooked potatoes not covered in Walk in cooler.
Wall soiled with accumulated grease, food debris, and/or dust. Wall behind flat top grill soiled with grease debris.
Jan 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
4 High priority4 Intermediate9 Basic
Show 17 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef in walk in cooler.
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. See stop sale. Per operator sushi rice was made at 11 am. Time at inspection 3:05 pm.
Time/temperature control for safety food required to be date marked is not date marked and time of opening/preparation cannot be determined. See stop sale. Per operator sushi rice was made at 11 am. Time at inspection 3:05 pm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Hot Holding: spring rolls 100 F, crab Rangoon 130 F, Per operator items have been out for 30 minutes.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards in kitchen.
No paper towels or mechanical hand drying device provided at handwash sink on cooks line.
No soap provided at handwash sink on cooks line.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hot water shut off at handwash sink near mop sink.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine in kitchen.
Bowl or other container with no handle used to dispense food. Plastic bowl in bulk rice.
Employee eating in a food preparation or other restricted area. Employee food on shelf over cooks line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag on cooks line.
Floor not cleaned when the least amount of food is exposed. Walk in freezer.
Food stored on floor. Bulk sauces on floor in walk in cooler and multiple items on floor in walk in freezer.
Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer.
No handwashing sign provided at a hand sink used by food employees. Handwash sink near mop sink.
Wall soiled with accumulated grease, food debris, and/or dust. Throughout kitchen.
May 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in walk-in cooler. Operator removed raw chicken from over raw shrimp.
Handwash sink used for purposes other than handwashing. Sharpening staff in hand washing by back door exit. Operator removed item.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Operator obtain test kit to test dish machine.
No paper towels or mechanical hand drying device provided at handwash sink. In hand washing sink at sushi bar. Operator replaced paper towels.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Nautica Bag on top of bag food in dry storage. Employee removed bag.
Ice buildup walk-in freezer door. Door will not close properly.
Jul 18, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
6 High priority5 Intermediate2 Basic
Show 13 findings ▾
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Discussed with employees the importance of washing hands before touching other equipment.
Nonfood-grade containers used for food storage - direct contact with food.wantons in plastic Togo bags in reach in cooler across the stove.
Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. Tested at 100 ppm discussed with employee to add more tablets.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp raw chicken over ready to eat wantons ready to eat sauces. Reach in cooler by rice makers
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cold holding: reach in cooler raw shelled eggs 57 f wanton 47 f 2nd temp operator placed in freezer 2nd temp 43 f
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. Sushi rice operator determined time and placed mark
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 used for purposes other than handwashing. Wet wiping cloth in hand washing sink cooks line.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine
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. Printed for management manager singed and multiple employees signed. Next unannounced inspection.
No soap provided at handwash sink. By dish washing machine.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on top of reach in cooler shelf cooks line and single serving containers shelf.
Food stored on floor. Batter in a bowl under single service storage area.
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.