Saito Japanese Steakhouse
2101 N Federal Hwy #D102, Pompano Beach, FL 33062 · Permanent Food Service · License 1625054
What drove the grade
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
How the score was calculated
- Starting score100
- Violations at the Sep 8 routine inspection3 high priority (2 no follow-up needed, 1 fixed on the spot), 2 basic-11
- Safety score89
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 8, 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.
5 violations found:
Official report, on the Florida DBPR websiteWhat 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.
Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours. 1).In Everest reach in cooler in kitchen, Cooked Rice (60°F - Heated Cooling). Per operator, food not prepped or portioned today. Food prepared yesterday and stored in cooler overnight. Food was discarded. See Stop Sale. 2). Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale. Packages of raw tuna thawing in Reduced Oxygen Packages, bearing labels to remove packaging before thawing, in walk in cooler. Fish thawing overnight. Fish was discarded. See Stop Sale.
Code 03, Food out of temperature: Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
In Everest reach in cooler in kitchen, Cooked Rice (60°F - Heated Cooling). Per operator, food not prepped or portioned today. Food prepared yesterday and stored in cooler overnight. Food was discarded. See Stop Sale.
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
1). Crate of raw shell eggs stored over containers of yum yum sauce in walk in cooler. Operator moved raw shell eggs to bottom shelf. 2). Crate of raw shell eggs stored over container of cooked rice in reach in cooler in kitchen. Raw food was moved to bottom shelf.
Fixed on the spot
Basic2
Code 06, Food properly thawed: Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
See stop sale. Packages of raw tuna thawing in Reduced Oxygen Packages, bearing labels to remove packaging before thawing, in walk in cooler. Fish thawing overnight. Fish was discarded. See Stop Sale.
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
Ice buildup in walk in freezer.
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.
- Stop sale
- An order that the food can’t be sold or served.