SAISAKI

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (57F - Cold Holding) not prepared or portioned today per operator stored in wait station reach in cooler. Per operator, rice was stored in cooler for more than 6 hours overnight

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. half n half (59F - Cold Holding); cooked rice (57F - Cold Holding) not prepared or portioned today per operator stored in wait station reach in cooler. Per operator, half n half was moved from kitchen reach in cooler less than 2 hours ago. Operator moved item back to reach in cooler to chill. Per operator, rice was stored in cooler for more than 6 hours overnight. See stop sale. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine wiping cloth solution at sushi prep counter 200ppm. Operator diluted solution retesting at 100ppm. Corrected On-Site

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. cooked rice (51F - Cooling for 1 hour at 1:45, 51F at 2:10) in deep covered container in kitchen reach in cooler. Operator removed top to increase cooling rate. Corrective Action Taken

Basic - Accumulation of black mold-like substance in the interior of the ice machine/bin.

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages stored on prep table right of cook line flip top. Operator reorganized. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Kitchen area storage racks heavily soiled with grease/food debris. Cook line utility lines heavily soiled with grease/food debris. Cook line hood filters soiled with grease. Repeat Violation Admin Complaint

Basic - Reach-in cooler interior/shelves have accumulation of soil residues in wine storage reach in cooler at front sushi prep area.

Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Floor areas underneath kitchen equipment and back prep areas heavily soiled with accumulation of food debris. Warning - From follow-up inspection 2025-09-24: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters soiled with grease. Portable fan stored above food prep areas heavily in kitchen heavily soiled with grease/dust. Cook line utility lines heavily soiled with grease and food debris. Warning - From follow-up inspection 2025-09-24: Time Extended

Basic - - From initial inspection : Basic - Soiled ripped/worn tin foil used as shelf cover throughout kitchen areas. Repeat Violation Admin Complaint - From follow-up inspection 2025-09-24: Time Extended

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust throughout kitchen areas. Warning - From follow-up inspection 2025-09-24: Not observed at time of callback. Time Extended

High Priority - Following food service to customer, employee rubbed hands together for less than 10-15 seconds while washing hands. Educated operator on proper handwashing procedures.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Various raw sushi fishes stored over containers of ready to eat sauces. Operator reorganized. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored above raw beef in kitchen flip top. Operator reorganized. Corrected On-Site

Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/

Basic - Buildup of food debris/soil residue on equipment door handles throughout sushi line and back reach in cooler areas.

Basic - In-use tongs stored on kitchen oven door handle in between uses. Operator reorganized. Corrected On-Site

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Large portable fan in kitchen heavily soiled with dust.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over cooked rice in the reach in cooler. The chicken was removed Corrected On-Site

Basic - Equipment in poor repair. Both reach in cooler door gaskets are torn.

Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At the sushi station, a spoon was stored in a container of standing water, 70F. The water and spoon were removed Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 2 door cooler in kitchen at lettuce (46F - Cold Holding); miso soup (46F - Cold Holding), chef placed lettuce in working cooler and called for maintenance, miso soup was put on stove to reheat for immediate serving. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Items in hand wash sink, chef removed Corrected On-Site

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rise