Saiko-I Sushi Lounge & Hibachi
5970 SW 18 St Ste E4, Boca Raton, FL 33433 · Permanent Food Service · License 6021799
What drove the grade
Stop Sale issued due to food not being in a wholesome, sound condition.
How the score was calculated
- Starting score100
- Violations at the Aug 17 routine inspection6 high priority (3 fixed by the Aug 19 follow-up, 3 fixed on the spot), 6 intermediate (1 fixed on the spot), 9 basic-44
- Extension granted on Aug 18, since fixedReduced from 3 because a follow-up found the problems fixed-2
- Safety score54
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 3 visitsRoutine inspection
- 2nd follow-up visitAug 19, 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 - 1st follow-up visitAug 18, 2026 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 01, Approved source; food safe and unadulterated: Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
Parasite destruction for wahoo not present only parasite destruction for salmon
Administrative complaint
Intermediate1
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Dates on label till next unannounced inspection
More time given
Basic2
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Ceiling tiles not done Time extension till next unannounced inspection
More time given
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Co tanks not secured. Time extension till next unannounced inspection
More time given
- First visitAug 17, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
21 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Drink container in ice in ice machine Stop sale ice
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction.
Fish must be fully cooked or discarded. NO parasite destruction for fresh wahoo received by restaurant
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Three door Flip top cooler on cook line at beef (47°F - Cold Holding); shrimp (47°F - Cold Holding); chicken (49°F - Cold Holding); cooked chicken (49°F - Cold Holding), chef moved chicken to walk in cooler put ice on rest, chef said it was prepped two hours ago
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Raw salmon over cooked chicken and cut vegetables in two door cooler on cook line, Manager moved raw salmon
Fixed on the spot
Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
Establishment has no approved Alternative Operating Procedure. Snow peas being peeled with no gloves. Chef said he Wii Wash after peeling
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Nonfood-grade bags used in direct contact with food.
Using thank you bags as food containers, Manager removed bags
Fixed on the spot
Intermediate6
Code 01, Approved source; food safe and unadulterated: Clam/mussel/oyster tags not marked with last date served.
Code 03, Food out of temperature: No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Code 11, Employee health: No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
No chlorine or quaternary test strips
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Handwashing sink on the cook line used to clean plates. Employee removed plates
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
No paper towels at handwashing sink in kitchen and front bar
Basic9
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Flour and sugar containers not labeled.
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Rice scoops in standing water. Manager discarded water.
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.
Employee beverages on the cook line prep line and back prep table.chef discarded drinks.
Fixed on the spot
Employee beverage container in ice machine/ice bin.
Employee Drink container in ice in ice machine . Took out ice from ice machine and discarded
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Bowls and dish's used as scoops for suga and flour. Chef removed bowls and dishes.
Ripped/worn tin foil used as shelf cover.
Code 29, Plumbing and backflow prevention: Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink.
Handwashing sink in kitchen seems to be clogged or very slow draining
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tile shows damage or is in disrepair.
Holes in ceiling where pipes go into ceiling in kitchen
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Co tanks not secured at front bar
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.