SHAKAI
43 E PINE ST, Orlando FL 32801 · 407.595.6385
Last inspected Feb 11, 2026 · 9 visits since July 2023
JUL 24
NOV 24
APR 25
SEP 25
FEB 26
— STEADY
5 inspections within 28 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp, 45F cold holding in prep cooler less than 4hrs per operator. Operator immediately put on ice for temperature recovery
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $160
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2024005990 | Nov 17, 2023 | Jun 20, 2024 | $160 |
Inspection history
9 visits, newest first
Feb 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate11 Basic
What the inspector wrote — 13 findingsThe state's own report →
Food-contact surface soiled with food debris, mold-like substance or slime. -Soda nozzle bar. Operator cleaned
Handwash sink not accessible for employee use at all times. -Hand sink block by trash and hamper. In kitchen. Operator removed
Bowl or other container with no handle used to dispense food. In vinegar. Operator removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Hat on shelf with dry goods. Operator removed -phone on top pf clean towel on prep table. Operator removed phone. And removed towel to be clean -Employee bagged clothes on top of container of foods. Operator removed
Show the remaining 9 findings ▾
Employee with no beard guard/restraint while engaging in food preparation. Prep person
Equipment in poor repair. Hood filter broken
Food not stored at least 6 inches off of the floor. -container of Flour on floor. Operator removed
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In rice. Operator removed
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in 97F. Operator reheat water. Hecked at 135F
Light not functioning. Lights missing under hood
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on shelf
Unwashed fruits/vegetables stored with ready-to-eat food. -ready to eat carrot and onions under unwashed vegetablesin cooler. Operator removed
Working containers of food removed from original container not identified by common name. -Label on miso and ichiban soups. Operator labeled
Sep 2, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
1 High priority5 Intermediate10 Basic
Show 16 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp, 45F cold holding in prep cooler less than 4hrs per operator. Operator immediately put on ice for temperature recovery
Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at bar slightly soiled
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No paper towels or mechanical hand drying device provided at handwash sink. At bar. Operator immediately replaced
Non-pitting surface rust on food-contact equipment. Interior of microwave on cook line chipped and rusted
Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on top of container of teriyaki sauce. Operator immediately removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi prep, and waitress wearing watches, immediately removed
Equipment in poor repair. Hood filters
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 130F less than 4hrs per operator. advised to reheat to 165F for temp recovery and hold at 135F. Operator turned up heat in crockpot
No Heimlich maneuver/choking sign posted. Provided to operator
No handwashing sign provided at a hand sink used by food employees. Men's bathroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sides of fryer and flat top heavily soiled -Gaskets in grill cooler and also freezer next to salad cooler
Opened employee beverage container in a cold holding unit with food to be served to customers. Operator immediately removed
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On floor. Operator immediately removed
Working containers of food removed from original container not identified by common name. Flour, panko. Operator immediately labeled
Apr 1, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate5 Basic
Show 5 findings ▾
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on waffle cooler. Operator immediately removed
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers wearing watches
Food storage container/container lid cracked or broken. On sugar container
In-use tongs stored on equipment door handle between uses. On fryer and oven
Working containers of food removed from original container not identified by common name. Sugar. Operator immediately labeled
Nov 14, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate7 Basic
Show 11 findings ▾
Handwash sink not accessible for employee use at all times. Hand sink by waffle freezer, blocked by trash can.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoked salmon on sushi menu. Operator immediately corrected
No paper towels or mechanical hand drying device provided at handwash sink. By dish machine
No soap provided at handwash sink. At hand sink by waffle freezer
Ceiling tile missing. Ceiling board out of place above reach in freezer and prep table in kitchen
Ceiling/ceiling tile shows damage or is in disrepair. Water damage in ceiling above prep tables on cook line
In-use tongs stored on equipment door handle between uses. Tongs on oven door
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in tea container
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in water 122 in mini crockpot. Operator discarded water. And put in water of 140F.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket in reach in freezer across stove
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Hand sink By waffle freezer
Jul 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate8 Basic
Show 10 findings ▾
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. Provided operator with form and employees signed on site
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with time plan
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink over sushi prep table. While employee preps sushi
Exterior door has a gap at the threshold that opens to the outside. Operator previously fixed, but was told by City code enforcement to remove due ADA compliance.
Hole in or other damage to wall. Hole in tile floor wall by mop sink
In-use tongs stored on equipment door handle between uses. Tongs on oven door
In-use utensil stored in standing water less than 135 degrees Fahrenheit. In water of 110F.operator immediately reheated to 137F
No handwashing sign provided at a hand sink used by food employees. Handwashing sign by mop sink. And in men's bathroom
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of fryers
Working containers of food removed from original container not identified by common name. Cornstarch, panko, containers
Feb 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate7 Basic
Show 11 findings ▾
Manager or person in charge lacking proof of food manager certification. Other manager on duty has Certified Manager Certificate. Owner does not have one. But plans to get one.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoke salmon Medium rare steak Operator corrected menu on site
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No probe thermometer provided to measure temperature of food products.
Bowl or other container with no handle used to dispense food. sugar and vinegar containers
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks and purse on waffle chest freezer
Floor tiles missing and/or in disrepair. At left side of bar
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's in water of 74F. Operator discarded water.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line
Plumbing system in disrepair. Hand Sink at bar. Constantly leaks at faucet. Operator is aware
Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water. Operator put under running water
Nov 17, 2023Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 3 violations recorded.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Operator is in progress of updating menu's
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator uses time as a public health control for sushi rice. Operator did not have time marked. Operator put correct time for sushi rice 10:30am discard after 2:30pm
Exterior door has a gap at the threshold that opens to the outside.
Sep 18, 2023Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Operator is in progress of updating menu's
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator uses time as a public health control for sushi rice. Operator did not have time marked. Operator put correct time for sushi rice 10:30am discard after 2:30pm
Exterior door has a gap at the threshold that opens to the outside.
Jul 20, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 12 recorded, 3 high priority.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil in water of 118F. Operator discarded water
Raw animal food stored over/not properly separated from ready-to-eat food. Raw Salmon over Krab sticks in reach in cooler.
Toxic substance/chemical improperly stored. Sani bucket
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk. Operator put correct date
Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Operator is in progress of updating menu's
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator uses time as a public health control for sushi rice. Operator did not have time marked. Operator put correct time for sushi rice 10:30am discard after 2:30pm
Bowl or other container with no handle used to dispense food. Bowl used to scoop mirin sauce
Covered waste receptacle not provided in women's bathroom.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Container of cornstarch
Standing water in bottom of reach-in-cooler. In reach in cooler at entry way of kitchen. Operator cleaned
Working containers of food removed from original container not identified by common name. Container of cornstarch
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.