Saisaki

6240 Coral Ridge Dr Unit 106, Coral Springs, FL 33076 · Permanent Food Service · License 1622113

Official report

out of 100

Grade C

Safety score 79 of 100

Latest visit: Oct 2, 2026 (5 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · no follow-up needed · 10 other violations

How the score was calculated

Starting score100
Violations at the Oct 2 routine inspection
3 high priority (no follow-up needed), 2 intermediate, 6 basic
-21
Safety score79

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 1 visit

Oct22026

Routine inspection

11 violations found

First visitOct 2, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
11 violations found:
- 3 High priority
- 2 Intermediate
- 6 Basic
What the inspector cited
High priority3
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed in lower flip top tempura shrimp (67°F - Cooling) in covered plastic container per employee prepared more than 24 hours ago and held in unit overnight.
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
  Observed in cold tech three door freezer lobster tails not commercially packaged stored over bags of peas and carrots.
- Code 12, Handwashing and hygienic practices: Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  Observed employee cracked raw shell eggs then handled clean plate with out washing hands.
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  Observed freezer chest in hallway.
- Code 31, Handwash sinks and supplies: No soap provided at handwash sink.
  Located by three compartment sink.
Basic6
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Bag of sugar and rice stored on the floor. Cooking oil stored on the floor.
  Employee personal food not properly identified and segregated from food to be served to the public.
  Observed in reach in cooler employee chicken not properly identified and segregated from food to be served to the public.
- Code 10, In-use utensils properly stored: In-use tongs stored on equipment door handle between uses.
  Observed four pairs of tongs on oven door handle
- Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
  At sushi station
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Cold tech three door freezer handles
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed wall In kitchen by the ice machine soiled with accumulated grease, food debris, and/or dust. Observed black mold like substance on wall at three compartment sink.
Official report, on the Florida DBPR website

Reading this report

Priority levels

High priority The problems most likely to make someone sick directly.
Intermediate Could lead to a high-priority problem if not fixed.
Basic Best practices and general upkeep.

Terms in the inspectors’ reports

Time/temperature control for safety food: Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
Ready-to-eat food: Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.