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Licensee
Name: SAKI ENDLESS SUSHI & HIBACHI EATERY License Number: SEA6217046
Rank: Seating License Expiration Date: 02/01/2025
Primary Status: Current Secondary Status: Active
Location Address: 2643 GULF TO BAY BLVD STE 1550-1560
CLEARWATER, FL 33759

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Complaint Full 01/06/2017 Follow-up Inspection Required
Violations require further review, but are not an immediate threat to the public.
More information about inspections.
9 11 14
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
23-25-4    Basic - Build-up of grease/dust/debris on hood filters.
08B-45-4    Basic - Case/container/bag of food stored on floor in walk-in cooler/freezer.
12B-07-4    Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
13-03-4    Basic - Employee with no hair restraint while engaging in food preparation.
24-08-4    Basic - Equipment and utensils not properly air-dried - wet nesting.
35B-01-4    Basic - Exterior door has a gap at the threshold that opens to the outside.
23-07-4    Basic - Gaskets with slimy/mold-like build-up.
36-14-4    Basic - Grease accumulated on kitchen floor and/or under cooking equipment
06-04-4    Basic - Potentially hazardous (time/temperature control for safety) food thawed at room temperature. Squid
42-01-4    Basic - Wet mop not stored in a manner to allow the mop to dry.
21-12-4    Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-08-4    Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. 0ppm
02D-01-5    Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles and shakers
36-10-4    Basic - Worn, torn and/or soiled floors/carpeting. Under cooking equipment
12A-07-4    High Priority - Employee failed to wash hands before changing gloves and/or putting on gloves to work with food. Employee changed task
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. Observ d worker touching vegetables to store item not immediately heated to 145°
22-45-4    High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washed and not sanitized
35A-02-5    High Priority - Live, small flying insects in kitchen, food preparation area, or food storage area. Observed 3 flies in kitchen area
03A-02-4    High Priority - Potentially hazardous (time/temperature control for safety) food cold held at greater than 41 degrees Fahrenheit. Spicy tuna 54° tilapia 49° salmon 47° krab 52° tuna steak 49°
03F-02-4    High Priority - Potentially hazardous (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. Operator states item was cooked 1 hour and 30 mins
03B-01-4    High Priority - Potentially hazardous (time/temperature control for safety) hot held at less than 135 degrees Fahrenheit or above. Spring roll multiple 117° crab Rangoon 117° reheated to 179°**Warning** **Corrected On-Site** **Warning**
08A-05-4    High Priority - Raw animal food stored over ready-to-eat food. Raw chicken
41-27-4    High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. **Corrected On-Site**
22-20-4    Intermediate - Accumulation of black/green mold-like substance in the interior of the ice machine.
02C-03-4    Intermediate - Commercially processed ready-to-eat, potentially hazardous (time/temperature control for safety) food opened and held more than 24 hours not properly date marked after opening.milk
22-05-4    Intermediate - Cutting board(s) stained/soiled.
31A-03-4    Intermediate - Handwash sink not accessible for employee use due to items stored in the sink.
31A-11-4    Intermediate - Handwash sink used for purposes other than handwashing.
27-16-4    Intermediate - Hot water not provided/shut off at employee handwash sink. Hws by wait station temped at 87°
02B-01-4    Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Sushi rolls not identified as raw on menu
27-08-4    Intermediate - No hot water provided at handwash sink/three-compartment sink/mop sink when dishmachine is running.
31B-02-4    Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
05-08-4    Intermediate - No probe thermometer provided to measure temperature of food products.
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. Noodles chicken cream cheese
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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.