SAITO'S STEAK HOUSE

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line- employee touched their face then engaged in food preparation without washing their hands- educated operator- employee washed their hands. Corrective Action Taken Repeat Violation Admin Complaint

High Priority - Non-food grade paper/paper towel used as liner for food container. At reach in cooler non food grade paper napkins used in direct contact with cut onions and sweet potatoes- operator removed. Corrected On-Site

High Priority - Toxic substance/chemical improperly stored. Containers of soap stored over syrup at dry storage area- operator removed. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle not labeled- operator labeled. Corrected On-Site

Basic - Food stored on floor. At dry storage area- Containers of food stored on the floor - operator removed. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

High Priority - - From initial inspection : High Priority - Live, small flying insects found. Approximately 8 fries flying around in dry storage area, 2 landing on prep counter. Repeat Violation Admin Complaint - From follow-up inspection 2025-12-10: Approximately 2 flies flying around in dry storage area. Approximately 1 fly flying around along cook line. Admin Complaint

High Priority - - From initial inspection : High Priority - Employee washed hands with no soap. Employee washed hands with only water after employee handled bowls of prepared salads, discussed with operator employee washed hands. Corrected On-Site Warning - From follow-up inspection 2025-07-17: Employee washed hands in three compartment sink and used no soap, discussed with operator employee re washed hands. Admin Complaint Corrected On-Site

Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in wok using water faucet for wok, discussed with operator who educated employee, employee washed hands in hand washing sink. Corrected On-Site Warning - From follow-up inspection 2025-07-17: Employee washed hands in three compartment sink with no soap, discussed with operator who educated employee, employee re washed hands in hand washing sink. Admin Complaint Corrected On-Site

Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign provided at hand washing sink near back door, discussed with operator and provided operator with email copy of hand washing sign. Warning - From follow-up inspection 2025-07-17: No hand washing sign provided at hand washing sink near back door. Admin Complaint

Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves heavily soiled accumulation of soil residues, discussed with operator to clean and sanitize shelves. Repeat Violation Warning - From follow-up inspection 2025-07-17: Walk in cooler shelves heavily soiled accumulation of soil residues, discussed with operator to clean and sanitize shelves. Admin Complaint

Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. At bar area backsplash wall heavily soiled with accumulated grease, food debris, and/or dust, discussed with operator to clean and sanitize wall. Warning - From follow-up inspection 2025-07-17: At bar area backsplash wall heavily soiled with accumulated grease, food debris, and/or dust, discussed with operator to clean and sanitize wall. Admin Complaint

High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Food handlers put gloves on without washing hands before handling food items and equipment

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over lemons in two door sliding cooler at prep area Removed 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 over raw salmon in walk in cooler Removed Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. In dining room at register Labeled Corrected On-Site

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan cover Sliding two door cooler in prep area Fan cover in sliding door cooler at wait station

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone over bane Marie on cook line

Basic - Food stored on floor. Soy sauce buckets on floor near dish machine Repeat Violation

Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Produce walk in cooler

Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: unwashed ginger stored above containers of cooked rice. Warning - From follow-up inspection 2025-03-10: Same. Time Extended

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered kitchen through rear exit door and began handling clean knife and cutting board without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee touched nose and mouth and then continued handling clean utensils on cook line to prepare food without washing hands. Operator discussed with employee who then washed hands. Corrected On-Site

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Employee removed ladle from handwashing sink, rinsed with water in hand washing sink and then used to scoop ginger dressing for customer salad. See stop sale. Employee cut raw chicken on cutting board and then rinsed cutting board and knife in prep sink with water and then used same knife to cut steak on same cutting board without sanitizing. Operator removed cutting board and knife to be washed, rinsed and sanitized. Corrective Action Taken

High Priority - Nonfood-grade "thank you" bags used in direct contact with raw chicken. Operator removed chicken from bag. Corrected On-Site

High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. At flip top cooler; raw shell eggs stored in top portion over cooked rice in bottom, no barrier. Advised Operator of proper storage/separation.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At walk-in cooler; raw sausage stored over cream. Operator moved raw sausage to lower shelf. Corrected On-Site

High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged.

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Raw fruits/vegetables not washed prior to preparation. Whole unwashed mushrooms not washed prior to being cut and then placed into the same box delivered in. Food contaminated by unsanitized equipment or utensil. Employee removed ladle from handwashing sink, rinsed with water in hand washing sink and then used to scoop ginger dressing for customer salad. See stop sale.

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. At Flip top cooler; cooked broccoli (48F - Cold Holding). Operator stated not prepared or portioned today, held overfilled in pan on make top overnight. See stop sale. Repeat Violation

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Flip top cooler; cooked broccoli (48F - Cold Holding). Operator stated not prepared or portioned today, held overfilled in pan on make top overnight. See stop sale. Repeat Violation Admin Complaint

High Priority - Toxic substance/chemical improperly stored. At bar; glass cleaner stored over drinks. Operator removed glass cleaner. Corrected On-Site Repeat Violation Admin Complaint

Intermediate - Handwash sink used for purposes other than handwashing. Hand wash sink used to store/rinse ladle. Operator removed. Corrected On-Site

Basic - Food contaminated by unsanitized equipment or utensil. Employee removed ladle from handwashing sink, rinsed with water in hand washing sink and then used to scoop ginger dressing for customer salad. See stop sale.

Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. Employee cut raw chicken on cutting board and then rinsed cutting board and knife in prep sink with water and then used same knife to cut raw steak on same cutting board without sanitizing. Operator removed knife and cutting board to be washed, rinsed and sanitized. Corrective Action Taken

Basic - Raw fruits/vegetables not washed prior to preparation. Whole unwashed mushrooms not washed prior to being cut and then placed into the same box delivered in. See Stop Sale.

Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 2/1/24 - From follow-up inspection 2024-03-20: Time Extended

High Priority - Container of medicine improperly stored. Medication stored over food prep table on cook line Removed Corrected On-Site

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over broccoli in walk in freezer Removed Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces in walk in cooler Raw scallops over onions in walk in cooler Removed Corrected On-Site Repeat Violation Admin Complaint

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over lobster in walk in cooler Raw beef over shrimp sliding glass door cooler Removed Corrected On-Site

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice cooked 24 hours ago in walk in cooler

Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean stainless containers not inverted

Basic - Employee personal food not properly identified and segregated from food to be served to the public. One door freezer

Basic - Food stored on floor. Sauce buckets on floor in kitchen Carrots on floor in walk in cooler

Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Straws at bar

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored above cut carrots and raw salmon over cooked broccoli inside walk-in coolers. Operator stored properly Corrected On-Site Repeat Violation Admin Complaint

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Small cooler across from fryer, wontons 48°F cold Holding, Per operator product stored for approximately 2 hours. Per operator product not prepared or portioned today. Operator moved to walk-in cooler Corrective Action Taken Repeat Violation Admin Complaint

Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Emailed poster to operator. Corrective Action Taken

Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed inside walk-in cooler deep containers with cooked brocoli at 3:pm (62°F cooling) since 30 minutes , rechecked at 3:27pm same temperature At the current cooling rate product will not cool to 41°F within 6 hours. Operator moved to shallow pan Corrective Action Taken

Intermediate - 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. Emailed form to operator Corrective Action Taken

Basic - 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. Operator opened Corrected On-Site

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout the kitchen area. Operator removed Corrected On-Site

Basic - Several containers with butter , sauce stored on floor throughout the kitchen area. Advised operator to stored at least 6" from the floor. Corrective Action Taken

High Priority - Employee cracked raw shell eggs and then handled a bowl with ready-to-eat food( cooked rice) and/or clean equipment or utensils without washing hands. Employee washed hands Corrected On-Site

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with Raw beef over butter,and a container with raw chicken over sauces inside walk-in cooler Operator stored properly Corrected On-Site

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed seating on prep area Cooked rice 60°F cold Holding and inside small cooler across from fryers , raw shrimp, pork dumpling 46-50°F cold Holding). Per operator products stored for approximately 3 hours. Per operator products not prepared or portioned today. Operator moved products to walk-in cooler Corrective Action Taken

Basic - Employee opened beverage container on a food preparation table or over/next to clean equipment/utensils. Operator discarded Corrected On-Site

Basic - Equipment in poor repair. Walk-in freezer door not closing properly.

Basic - Food stored on floor. Observed several containers with cut onions stored on the floor inside #2 walk-in cooler. Operator stored properly Corrected On-Site

Basic - Time/temperature control for safety food thawed in an improper manner. Observed lobster tails thawing on standing water. Operator moved product to 3 compartment sink under running water Corrected On-Site

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed several deep containers seating on prep area with cooked rice at 3:45pm (83 - Cooling)rechecked at 4:15pm same temperature. Per operator product cooling for approximately one hour. At the current cooling rate product will not cooled to 70°F within 2 hours. Operator moved product to walk-in freezer. Corrected On-Site Repeat Violation Admin Complaint

High Priority - 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 and the time removed from temperature control cannot be determined. Observed a container with fried rice seating on cook line with no time marked. Per operator product stored for approximately one hour. Operator time marked product for the remaining time of 3 hours. 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 - Current Hotel and Restaurant license not displayed.

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed 9 deep covered container inside walk-in cooler #1 with fried rice (55°F - Cooling). Per operator product cooling since yesterday. Product did not cooled to 41° F or below within 6 hours. Operator discarded.See Stop Sale. Repeat Violation Admin Complaint

High Priority - 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.at 0 ppm. Operator corrected to 100 ppm chlorine. Corrected On-Site

High Priority - 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 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed 9 deep covered container inside walk-in cooler #1 with fried rice (55°F - Cooling). Per operator product cooling since yesterday. Product did not cooled to 41° F or below within 6 hours. Operator discarded.See Stop Sale.

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed several deep covered containers inside Flip top cooler on cook line ,raw cut chicken at 1:58pm (51°F - ambient Cooling)rechecked at 2:30pm same temperature, raw cut beef at 1:58pm (51°F - ambient Cooling)rechecked at 2:30pm same temperature. Per operator products ambient cooling for approximately 2 hours. At the current ambient cooling rate products will not reach 41°F or below within 4 hours. Operator moved products to walk-in freezer. Corrective Action Taken

Intermediate - Handwash sink not accessible for employee use at all times. Observed a metal pan blocking access to hand washing sink on prep area by back door. Operator removed pan. Corrected On-Site Repeat Violation

Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed several opened employee drinks stored above prep area. Operator discarded drinks. Corrected On-Site

Basic - Employee eating in a food preparation or other restricted area. Observed employee eating on cook line. Operator educated employee on not eating on cook line. Corrective Action Taken

Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Operator removed.

Basic - Food stored on floor. Observed a container with raw shrimp on the floor on prep area. Operator stored properly. Repeat Violation

Basic - Ice buildup in walk-in freezer.