Saiko-I Sushi Lounge and Hibachi
8160 W Broward Blvd, Plantation, FL 33324 · Permanent Food Service · License 1626359
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Aug 3 routine inspection6 high priority (1 fixed by the Aug 4 follow-up, 5 fixed on the spot), 2 intermediate (1 fixed on the spot), 9 basic-32
- Safety score68
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsRoutine inspection
- Follow-up visitAug 4, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitAug 3, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
17 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cooked shrimp (56°F - Cold Holding); fried shrimp (80°F - Cold Holding). As per operator, items have been in cooler for less than 2 hours. Operator placed into cooler to quick chill.
Fixed on the spot
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.
Observed cooked rice held for Time as a Public Health Control without a time marking As per operator, rice was made approximately 1 hour ago. Operator properly labeled.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell eggs stored over ready to eat mushrooms in the walk in cooler. Operator stored properly.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw mechanically tenderized steak stored over raw fish, raw chicken stored over raw beef and raw chicken stored over raw steak in the walk in cooler. Operator stored properly.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Observed paper towels used to line a container of crispy noodles. Operator removed paper towels.
Fixed on the spot
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed approximately 5 small flying insects in the dishwashing area landing on walls and bottles of chemicals. Observed approximately 2 small flying insects at the bar landing on the bar and bottles of syrups.
Intermediate2
Code 02, Labeling, date marking and consumer advisory: Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means.
Raw animal foods must be fully cooked prior to service.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed sanitizer buckets stored in the handwashing sink by the triple sink. Operator removed buckets from the sink.
Fixed on the spot
Basic9
Code 06, Food properly thawed: Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
Observed raw fish thawing in a bucket by the dishwashing sink. Operator placed under cold running water.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed raw fish stored on the floor by the dishwashing area. Operator stored properly.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use knife/knives stored in cracks between pieces of equipment.
Operator removed knives.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed take out containers used to scoop flour on the cook line. Operator removed take out containers.
Fixed on the spot
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Operator removed wiping clothes.
Fixed on the spot
Soiled dry wiping cloth in use throughout kitchen.
Code 22, Food-contact surfaces clean and sanitized: Interior of microwave has accumulation of black substance/grease/food debris.
Code 36, Floors, walls, ceilings and ventilation: Hood vents soiled with accumulated food debris or grease.
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.