Saki Endless Sushi and Hibachi Restaurant
11921 N Dale Mabry Hwy Ste 12, Tampa, FL 33618 · Permanent Food Service · License 3917574
What drove the grade
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.
How the score was calculated
- Starting score100
- Violations at the Aug 24 complaint inspection2 high priority (fixed on the spot), 3 intermediate (1 fixed on the spot, 2 repeats), 7 basic (4 repeats)-27
- Safety score73
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitComplaint inspection
- First visitAug 24, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: 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.
Manager stated they knew what time it was brought out and time marked it.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: 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. Observed the dishwasher machine testing at 0ppm. Had manager replace sanitizer bucket as it was empty and retested at 50ppm.
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed the interior of the soda gun dispenser being soiled with a pink mold like substance. Employee removed, cleaned and sanitized.
Fixed on the spot
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed wire scrub sponge and dish sponge being stored in handwashing sink in sushi area.
Repeat violation
No paper towels or mechanical hand drying device provided at handwash sink in sushi bar area.
Manager replaced.
Repeat violation
Basic7
Code 08, Food protection and cross-contamination: Food stored on floor in walk in freezer.
Observed boxes of food being stored on the floor in walk in freezer.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed a bowl being used as a scoop in rice warmer. Manager removed.
Fixed on the spot
Cutting board has cut marks and is no longer cleanable on prep tables.
Repeat violation
Walk-in cooler shelves with rust that has pitted the surface.
Ice buildup in walk-in freezer.
Repeat violation
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed grease build up on the hood system filters. Observed gaskets on reach in cooler soiled with food debris. Observed the top of the cooler/under the grill being soiled with food debris build up. Manager had employee clean area.
Fixed on the spotRepeat violation
Code 35, Insects, rodents, pests and animals: Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices.
Observed dead flies on sticky traps above the cook line. Discussed proper locations with manager. Manager had employee begin to remove traps.
Fixed on the spot
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.