SAKI ENDLESS SUSHI & HIBACHI EATERY
2643 GULF TO BAY BLVD STE 1550-1560, Clearwater FL 33759 · 727-726-3937
Last inspected Apr 22, 2026 · 9 visits since July 2023
MAR 24
DEC 24
APR 25
OCT 25
APR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Roach activity present as evidenced by live roaches found. -9 live roaches on wall in sushi bar area near cardboard box of employee items on the corner counter area
★ 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--2023048207 | Jul 17, 2023 | Oct 2, 2023 | $400 |
| 3--2019032300 | Jun 13, 2019 | Jul 12, 2019 | $400 |
Inspection history
9 visits, newest first
Apr 22, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate3 Basic
What the inspector wrote — 6 findingsThe state's own report →
Raw animal food ( raw fish) stored over/not properly separated from ready-to-eat food ( sauce ) in cooler opposite fryers. Food rearranged - raw shell eggs over sauce base in cooler opposite wok. Employee rearranged food
Raw animal food ( raw seafood in open bag) stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Manager relocated raw seafood
Spray bottles containing toxic substance not labeled at cook line and men's restroom. Manager labeled spray bottles
Accumulation of black mold-like substance in the interior of the ice machine in back kitchen Manager cleaned ice machine interior
Show the remaining 2 findings ▾
No handwashing sign provided at a hand sink used by food employees in cook line area near bulk containers of food.
Opened employee beverage container in a cold holding unit with food to be served to customers opposite fryer. Employee drinks relocated
Oct 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate12 Basic
Show 14 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp over ready to eat egg noodles in walk in cooler. Manager moved items
No paper towels or mechanical hand drying device provided at handwash sink. Next to triple sink, Manager placed paper towels at dispenser.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed soiled ceiling tiles and vents above cooks line in kitchen. -Wall soiled with accumulated grease, food debris, and/or dust. In kitchen.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed open bottle of water above food prep table at cook line. Manager had employee remove drink from prep table.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -employee back pack stored on top of reach in cooler, top of microwave, on top of soda boxes in kitchen. Reviewed with manager how to properly store employee items.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Observed cook on hot line wearing bracelets while preparing food. Manager had employee remove bracelets.
Employee with no hair restraint while engaging in food preparation. No hair restraints for employees on cook line.
Equipment in poor repair. -Chipped rice cooker in kitchen. Manager discarded. (Corrected on site) -Chipped reach in freezer lid in kitchen.
Exterior door has a gap at the threshold that opens to the outside in the kitchen and near restrooms.
Fly sticky tape hanging over food/food preparation area/food-contact equipment. Manager removed fly sticky tape.
In-use utensil in non-time/temperature control for safety food ( dry rice) not stored with handle above top of food within a closed container in dry storage area
No conspicuously located ambient air temperature thermometer in holding unit at Sushi bar. Manager placed thermometer in unit.
Stored food not covered. Observed cut Broccoli in large container unwrapped in walk in cooler. Manager had cooks cover the item.
Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed produce over ready to eat egg noodles in walk in cooler employees rearranged food.
May 2, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Accumulation of debris on exterior of warewashing machine. Reviewed with manager
Employee personal food not properly identified and segregated from food to be served to the public in double door cooler near walk in cooler. Reviewed with manager
Food ( container of shrimp, sauces) stored on floor in walk in cooler. Reviewed with manager
Apr 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 5 high priority.
5 High priority4 Intermediate11 Basic
Show 20 findings ▾
Container of medicine improperly stored on shelf next to utensils at sushi bar. Manager relocated medicine
Nonfood-grade bags used in direct contact with food in freezer chest. Employee placed food in food grade bags
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 in food prep area. Reviewed with manager
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken 50 F, shrimp 48 F, to fu 47 F, wontons 48 F, scallop 50F in cooler opposite fryers. Food in cooler overnight. No temperatures taken this morning.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked chicken 50 F, shrimp 48 F, to fu 47 F, wontons 48 F, scallop 50F in cooler opposite fryers. Food in cooler overnight. No temperatures taken this morning. Manager discarded food
No paper towels or mechanical hand drying device provided at handwash sink in kitchen. Employee placed paper towels in dispenser. Reviewed with manager hand wash sinks must be stocked at all times
No proof provided that some food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Probe thermometer not used to ensure proper food temperatures. Reviewed with manager
Spray bottle containing toxic substance not labeled in kitchen and front counter areas. Reviewed with manager
Accumulation of black mold-like substance in the interior of the ice machine. Reviewed with manager
Accumulation of debris on exterior of warewashing machine. Reviewed with manager
Bowl or other container with no handle used to dispense food in kitchen areas. Reviewed with manager.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Interior of cooler frozen opposite fryers. Manager to schedule service and not use cooler
Employee personal food not properly identified and segregated from food to be served to the public in double door cooler near walk in cooler. Reviewed with manager
Employee with no hair restraint while engaging in food preparation at cook line. Reviewed with manager
Equipment and utensils not properly air-dried - wet nesting -cups stacked at beverage station. Reviewed with manager
Food ( container of shrimp, sauces) stored on floor in walk in cooler. Reviewed with manager
No conspicuously located ambient air temperature thermometer in holding unit in cooler at cook line and at sushi bar areas. Reviewed with manager.
Stored food not covered in walk in cooler.
Unwashed fruits/vegetables stored with ready-to-eat food in walk in cooler
Dec 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate6 Basic
Show 10 findings ▾
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.
Food-contact surface soiled with food debris, mold-like substance. - stained cutting board on top of freezer
No paper towels or mechanical hand drying device provided at handwash sink at cook line. Employee filled dispenser with paper towels
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. Daniel expired training 10/2024, Ling Yan expired training 10/10/2024 Reviewed with manager
Heavy accumulation of debris inside warewashing machine. - Heavy accumulation of debris on exterior of warewashing machine. Reviewed with manager.
Employee personal items ( back packs ) stored in or above a food preparation area, food, clean equipment and utensils, or single-service items at sushi bar next to rice cooker. Reviewed with manager. Employee removed backpacks from area.
Fly sticky tape hanging over food/food preparation area/food-contact equipment at cook line and food prep areas. Manager removed and discarded fly sticky tape
Food ( containers of sauces, container of cut vegetables ) not stored at least 6 inches off of the floor in walk in cooler. Reviewed with manager.
Opened employee beverage container in a cold holding unit with food to be served to customers opposite walk in cooler. Reviewed with manager. Manager discarded employee drinks
Stored food ( sauces, clean vegetables ) not covered.in walk in cooler. Reviewed with manager
May 8, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
2 High priority1 Intermediate9 Basic
Show 12 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in 128F water in back of house. Operator placed stored utensils on stove top. Second temperature 159F
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken in reach in freezer above dumplings and noodles.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles, operator cleaned cutting boards in back prep area
Bowl or other container with no handle used to dispense food. Bowl in rice container. Operator removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Acoustic tile in kitchen, dish room, bathrooms water stained
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack behind sushi bar next to prep and straws
Floor soiled/has accumulation of debris. Kitchen dish room
Food stored on floor. Containers of soy sauce stored on floor in walk in cooler. Operator moved some containers off of floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment in kitchen Frame around doors of reach in coolers on cook line Behind nozzles at soda station
Raw fruits/vegetables not washed prior to preparation. Stickers not removed from avocados at sushi counter
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cook line across from fryers in back of house.
Wet wiping cloth not stored in sanitizing solution between uses. On prep table in kitchen
Mar 1, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 20 recorded, 6 high priority.
6 High priority3 Intermediate11 Basic
Show 20 findings ▾
Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Cooked chicken wings (75F - Cooling) cooked at 11:30am first temp 1:50pm recheck 72F at 3:20pm. Operator unable to determine when when cooling process started. See stop sale.
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensils in 128F water in back of house. Operator placed stored utensils on stove top. Second temperature 159F
Non-food grade paper/paper towel used as liner for food container. Paper towels lining multiple items in reach in cooler on sushi line
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken in reach in freezer above dumplings and noodles.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Cooked chicken wings (75F - Cooling) cooked at 11:30am first temp 1:50pm recheck 72F at 3:20pm. Operator unable to determine when cooling process started.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cooked salmon sitting on counter 95F. Operator stated that it should have been thrown away and voluntarily discarded the salmon.
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles, operator cleaned cutting boards in back prep area
No paper towels or mechanical hand drying device provided at handwash sink. Operator refilled paper towels.
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/. Plans are from 2013. Soda station with ice bin and handwashing sink added to wait station area next to sushi counter. Sushi area has 2 coolers and a sushi display case not shown on plans.
Bowl or other container with no handle used to dispense food. Bowl in rice container. Operator removed.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Acoustic tile in kitchen, dish room, bathrooms water stained
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Sushi chef drinking from opened bottle of water on prep line.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Back pack behind sushi bar next to prep and straws
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi chef wearing watch while preparing food.
Floor soiled/has accumulation of debris. Kitchen dish room
Food stored on floor. Containers of soy sauce stored on floor in walk in cooler. Operator moved some containers off of floor.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of equipment in kitchen Frame around doors of reach in coolers on cook line Behind nozzles at soda station
Raw fruits/vegetables not washed prior to preparation. Stickers not removed from avocados at sushi counter
Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler on cook line across from fryers in back of house.
Wet wiping cloth not stored in sanitizing solution between uses. On prep table in kitchen
Jul 18, 2023□ Emergency Order Callback CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Torn booth coverings in dining area near restrooms
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - gaskets soiled at cook line and sushi bar areas
Reach-in freezer interior/shelves have accumulation of soil residues in back kitchen
Jul 17, 2023■ Emergency order recommendedComplaint Investigation
Ordered shut on the spot. 13 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority1 Intermediate9 Basic
Show 13 findings ▾
Roach activity present as evidenced by live roaches found. -9 live roaches on wall in sushi bar area near cardboard box of employee items on the corner counter area
Stop Sale issued due to food not being in a wholesome, sound condition. Ice contaminated by mold- like build up on interior of ice machine on the sides and drop plate - operator turned off ice machine to clean
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. - cream cheese 46 F in walk in cooler- operator divided cream cheese and placed in freezer
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.
Accumulation of black mold-like substance in the interior of the ice machine on drop plate and sides - operator turned ice machine off to clean
Employee beverage container on over reach in cooler /next to clean plates at cook line - reviewed proper storage with employee - drink relocated.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cellphones on shelf above reach in coolers at cook line - employee relocated phones
Food ( container of oil ) stored on floor at cook line - employee relocated oil
Ice contaminated by mold like build up on interior of ice machine on the drip plate and sides. Ice touching side areas See stop sale. Manager unplugged ice machine to clean
Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Torn booth coverings in dining area near restrooms
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - gaskets soiled at cook line and sushi bar areas
One dead roach on premises- on counter at sushi bar - manager removed roach
Reach-in freezer interior/shelves have accumulation of soil residues in back kitchen
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.