Saki Japanese Kitchen II

4903 Tamiami Trail East, Naples, FL 34113 · Permanent Food Service · License 2103763

A
Grade A
Safety score 95 of 100
Latest visit: Aug 17, 2026

What drove the grade

Shell eggs in use or stored with cracks or broken shells.High priority · no follow-up needed · 2 other violations

How the score was calculated

  • Starting score100
  • Violations at the Aug 17 routine inspection
    1 high priority (no follow-up needed), 2 basic
    -5
  • Safety score95

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

Inspection history

1 inspection · 1 visit

Routine inspection

3 violations found
  1. First visitAug 17, 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.

    3 violations found:

    • 1 High priority
    • 2 Basic
    What the inspector cited

    High priority1

    • Code 01, Approved source; food safe and unadulterated: Shell eggs in use or stored with cracks or broken shells.

      See stop sale. There are 2 shell eggs in the walk in cooler with broken shells.

    Basic2

    • Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.

      There is a handle less cup inside a container of bread crumbs in the sushi station. Operator discarded the handleless cup.

      Fixed on the spot

    • Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.

      There is a buildup of debris on top of the dishwasher.

    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

Stop sale
An order that the food can’t be sold or served.

Most cited

Approved source; food safe and unadulterated1
Food-contact surfaces designed and maintained1
Dishwashing facilities and test kits1