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Licensee
Name: SAISAKI License Number: SEA6022092
Rank: Seating License Expiration Date: 12/01/2024
Primary Status: Current Secondary Status: Active
Location Address: 851 VILLAGE BLVD STE 602A
WEST PALM BEACH, FL 33409

Inspection Information
Inspection Type Inspection Date Result High Priority Violations Intermediate Violations Basic Violations
Routine - Food 09/21/2023 Facility Temporarily Closed
Operations ordered stopped until violations are corrected.
More information about inspections.
8 11 12
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
16-03-4    Basic - Accumulation of debris inside warewashing machine.
08B-49-4    Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal pizza dough, diced ham, and cheese in reach in freezer at cook line; advised cook to segregate and identify foods. **Repeat Violation**
35B-08-4    Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape hanging from dishwasher drain board
10-20-4    Basic - In-use tongs stored on equipment door handle between uses- on oven door; door heavy spiked with food debris
10-01-5    Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container in rice container by ice machine Removed ; **Corrected On-Site**
10-07-4    Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- ladles stored in water at 88 F at cook line ; **Repeat Violation**
35B-02-4    Basic - Insect control device installed over food preparation area. Zapper on the clean dishes rack next to sushi boats by dishwasher
22-08-4    Basic - Interior microwaves have accumulation of black substance/grease/food debris- at cook line
12B-13-4    Basic - Opened employee beverage container in a cold holding unit with food to be served to customers- multiple water containers in reach in freezer at cook line ; Pepsi bottle in cooler at sushi station Operator removed **Corrected On-Site**
22-16-4    Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line and glass door cooler at the back of the kitchen
21-09-4    Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean- used to wipe knifes at sushi station; educated
21-07-4    Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); advised operator to remake solution
22-41-4    High Priority - 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. Dishwasher (Chlorine 0ppm); **Repeat Violation** **Admin Complaint**
35A-02-6    High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately: 60 live flies under three compartment sink 30 live flies at mop sink next to three compartment sink 20 live flies at dry food storage shelves and ice machine ( next to each other ) across from walk-in cooler 50 live flies by dishwasher and shelves used for clean dishes ( next to each other ) 30 live flies by kitchen entrance next to alcohol glass cooler 4 live flies in dining room by seating booth close to kitchen entrance 3 live flies on the clean plates and silverware shelves in the dining room **Repeat Violation** **Admin Complaint**
08A-02-6    High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw lobster tails and beef not commercially packaged stored above crab Rangoon not commercially packaged in reach in freezer at cook line; advised cook to store foods based on cooking temperatures. **Repeat Violation** **Admin Complaint**
08A-05-6    High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cucumbers in cooler at sushi station Employee stored properly **Corrected On-Site**
01B-02-5    High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice not discarded after four hour time limit (10:00-2:00) at sushi bar ; Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (125F - Hot Holding) in rice warmer at cook line; as per operator food cooked at 10:00 pm; operator unable to establish how long food has been out of temperature; operator decided to discard at 2 pm; food was not discarded at 2 pm ; See Stop Sale **Repeat Violation** **Admin Complaint**
03F-04-5    High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice not discarded after four hour time limit (10:00-2:00) at sushi bar ;
03F-02-5    High Priority - 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- sushi rice at sushi bar; as per operator food on four hour time since 10:00 am; advised operator to keep track of time ;
03B-01-6    High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (125F - Hot Holding) in rice warmer at cook line; as per operator food cooked at 10:00 pm; operator unable to establish how long food has been out of temperature; operator decided to discard at 2 pm; food was not discarded at 2 pm ; See Stop Sale
11-27-4    Intermediate - 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.
31A-11-4    Intermediate - Handwash sink at cook like used for purposes other than handwashing- as a dump sink as evidence of foods inside ; to store Brillo ; removed **Corrected On-Site** **Repeat Violation**
16-37-1    Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths-establishment uses chlorine as a sanitizer - no test strips
53A-05-6    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/hotels-restaurants/food-lodging/food-manager/
53A-11-4    Intermediate - No person in charge present during hours of operation.
05-08-4    Intermediate - No probe thermometer provided to measure temperature of food products.
53B-02-5    Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
11-26-1    Intermediate - 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.
31B-03-4    Intermediate - No soap provided at handwash sink at cook line; cook provided **Corrected On-Site**
02C-02-5    Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ginger carrot dressing in glass door at the back of the kitchen- as per operator food made approximately 48 hours ; Advised operator to date mark food;
27-16-4    Intermediate - Water with a temperature of at least 100 degrees shut off at employee handwash sink. No hot or cold water at hand wash sink next to three compartment sink. Employee unable to turn water on
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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 2007-2010 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.