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Licensee
Name: SAKI ENDLESS SUSHI & HIBACHI RESTAURANT License Number: SEA3917574
Rank: Seating License Expiration Date: 02/01/2020
Primary Status: Ownership Changed Secondary Status:
Location Address: 11921 N DALE MABRY
TAMPA, FL 33618

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 01/04/2016 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
11 9 35
Violations:
A summary of the violations found during the inspection are listed below. The department cites violations of Florida's sanitation and safety laws, which are based on the standards of U.S. Food and Drug Administration's Food Code. High Priority violations are those which could contribute directly to a foodborne illness or injury and include items such as cooking, reheating, cooling and hand-washing. Intermediate violations are those which, if not addressed, could lead to risk factors that contribute to foodborne illness or injury. These violations include personnel training, documentation or record keeping and labeling. Basic violations are those which are considered best practices to implement. While most establishments correct all violations in a timely manner (often during the inspection), the division's procedures are designed to compel compliance with all violations through follow-up visits, administration action or closure when necessary.
Violation    Observation
14-01-4    Basic - Bowl or other container with no handle used to dispense food. Various locations in kitchen **Corrected On-Site** **Warning**
23-25-4    Basic - Build-up of grease/dust/debris on hood filters. **Warning**
08B-44-4    Basic - Case/container/bag of food stored on floor in kitchen. Cooking oil **Warning**
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer. Various items in walk in freezer **Warning**
36-34-5    Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
14-09-4    Basic - Cutting board has cut marks and is no longer cleanable. **Warning**
33-14-4    Basic - Dumpster overflowing garbage. **Warning**
12B-12-4    Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container. **Corrected On-Site** **Warning**
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. **Corrected On-Site** **Warning**
40-06-4    Basic - Employee personal items stored in or above a food preparation area. Cell phone at sushi bar. **Warning**
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting. **Warning**
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment **Warning**
14-70-4    Basic - Ice buildup in walk-in freezer. Around door **Warning**
10-17-4    Basic - In-use knife/knives stored in cracks between pieces of equipment. **Corrected On-Site** **Warning**
10-11-4    Basic - In-use rice scoop/spoon stored in standing water less than 135 degrees Fahrenheit. **Corrected On-Site** **Warning**
10-20-4    Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site** **Warning**
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water 90 ° F , **Corrected On-Site** **Warning**
05-09-4    Basic - No conspicuously located ambient air temperature thermometer in holding unit. **Warning**
31B-04-4    Basic - No handwashing sign provided at a hand sink used by food employees. Bar. **Warning**
33-38-4    Basic - No waste receptacle installed at handwash sink provided with disposable towels. Kitchen **Warning**
14-31-4    Basic - Nonfood-grade bags used in direct contact with food. **Warning**
33-16-4    Basic - Open dumpster lid. **Warning**
12B-13-4    Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Warning**
08A-26-4    Basic - Raw animal food stored above unwashed produce. Beef over produce **Warning**
25-06-4    Basic - Single-service articles not stored inverted or protected from contamination. Catering pans **Warning**
23-09-4    Basic - Soiled reach-in cooler gaskets. **Warning**
23-10-4    Basic - Walk-in cooler and/or walk-in freezer gaskets soiled with slimy/mold-like build-up. **Warning**
36-26-4    Basic - Wall soiled with accumulated black debris in dishwashing area. **Warning**
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site** **Warning**
21-09-4    Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. **Warning**
21-38-4    Basic - Wiping cloth sanitizing solution stored on the floor. **Warning**
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Sugar **Warning**
36-10-4    Basic - Worn, torn and/or soiled floors/carpeting. Under HWS in kitchen **Warning**
12A-07-4    High Priority - Employee failed to wash hands beforechanging gloves and/or putting on gloves to work with food. **Corrected On-Site** **Warning**
09-01-4    High Priority - 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. Cooked Dumplings and cooked chicken. See stop sale. THIS VIOLATION MUST BE CORRECTED BY: 1/5/16 **Warning**
14-15-4    High Priority - Nonfood-grade containers used for food storage _ direct contact with food. **Warning**
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Cooked pasta. Placed in closed reach in cooler. THIS VIOLATION MUST BE CORRECTED BY: 1/5/16 **Corrective Action Taken** **Warning**
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Chicken over washed produce. THIS VIOLATION MUST BE CORRECTED BY: 1/11/16 **Warning**
08A-21-4    High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over pork. THIS VIOLATION MUST BE CORRECTED BY: 1/11/16 **Warning**
08A-22-4    High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature in walk-in cooler. Chicken over shrimp. THIS VIOLATION MUST BE CORRECTED BY: 1/11/15 **Warning**
03A-06-4    High Priority - Raw meat/poultry cold held at greater than 41 degrees Fahrenheit. Beef. Placed in closed reach in cooler THIS VIOLATION MUST BE CORRECTED BY: 1/5/16 **Corrective Action Taken** **Warning**
03A-19-4    High Priority - Raw seafood cold held at greater than 41 degrees Fahrenheit. Shrimp. Placed in closed reach in cooler THIS VIOLATION MUST BE CORRECTED BY: 1/5/16 **Corrective Action Taken** **Warning**
12A-09-4    High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. **Warning**
01B-03-4    High Priority - Stop Sale issued due to adulteration of food product. Bare hand contact with cooked chicken and cooked dumplings **Warning**
31A-09-4    Intermediate - Handwash sink not accessible for employee use at all times. Blocked by prep table **Corrected On-Site** **Warning**
31A-02-4    Intermediate - Handwash sink not accessible for employee use due to being blocked by garbage can. **Corrected On-Site** **Warning**
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink. **Corrected On-Site** **Warning**
22-28-4    Intermediate - Interior of reach-in cooler soiled with accumulation of food residue. THIS VIOLATION MUST BE CORRECTED BY: 1/11/16 **Warning**
02B-01-4    Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. **Warning**
53A-05-5    Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/dbpr/hr/food-lodging/managercertification.html. Manager arrived during inspection. **Corrected On-Site** **Warning**
22-16-4    Basic - Intermediate - Reach-in cooler shelves soiled with food debris THIS VIOLATION MUST BE CORRECTED BY: 1/11/16 **Warning**
02C-02-4    Intermediate - Ready-to-eat, potentially hazardous (time/temperature control for safety) food prepared onsite and held more than 24 hours not properly date marked. Beef and chicken in walk in cooler. **Warning**
22-01-4    Intermediate - Soda gun soiled. Bar. THIS VIOLATION MUST BE CORRECTED BY: 1/11/16 **Warning**
41-17-4    Intermediate - Spray bottle containing toxic substance not labeled. **Warning**
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2601 Blair Stone Road, Tallahassee FL 32399 :: Email: Customer Contact Center :: Customer Contact Center: 850.487.1395

The State of Florida is an AA/EEO employer. Copyright ©2023 Department of Business and Professional Regulation - State of Florida. Privacy Statement

Under Florida law, email addresses are public records. If you do not want your email address released in response to a public-records request, do not send electronic mail to this entity. Instead, contact the office by phone or by traditional mail. If you have any questions, please contact 850.487.1395. *Pursuant to Section 455.275(1), Florida Statutes, effective October 1, 2012, licensees licensed under Chapter 455, F.S. must provide the Department with an email address if they have one. The emails provided may be used for official communication with the licensee. However email addresses are public record. If you do not wish to supply a personal address, please provide the Department with an email address which can be made available to the public. Please see our Chapter 455 page to determine if you are affected by this change.