Griffin, Spalding County

Saki Japanese Sushi & Steakhouse

202 W BROAD ST GRIFFIN, GA 30223

Food

Latest score

Feb 24, 2026

City

Griffin

County

Spalding

Inspections

Score history

Inspection scores over time for this facility.

Inspection history

Georgia inspection history is score-based, with violations grouped under each recorded inspection.

Feb 24, 2026

Routine

Score: 919 violations

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4-2A - food stored covered

Regulation: 511-6-1.04(4)(c)1(iv) - packaged & unpackaged food, food stored covered(c)

4 ptsCorrected: NoRepeat: No

Observed uncovered food present in the walk in cooler and walk in freezer.

4-2B - food-contact surfaces: cleaned & sanitized

Regulation: 511-6-1.05(7)(b) - food contact surfaces and utensils - cleaning frequency (p, c)

4 ptsCorrected: YesRepeat: No

Observed bowl of raw lobster is placed in sink designated for ready to eat food items for thawing.

11A - proper cooling methods used: adequate equipment for temperature control

Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)

3 ptsCorrected: NoRepeat: No

Observed improper cooling methods are being used for Time/Temperature Control for Safety foods (ex. containers have large quantities, items are kept in prep for extended time).

11C - approved thawing methods used

Regulation: 511-6-1.04(6)(c) - thawing (c)

3 ptsCorrected: YesRepeat: No

Observed raw Time/Temperature Control for Safety foods are being thawed in standing water.

11C - approved thawing methods used

Regulation: 511-6-1.04(6)(c) - thawing (c)

3 ptsCorrected: NoRepeat: No

Observed fish that is marked "kept frozen until use" and is stored in individual vacuum sealed packages are not removed from package once thawed.

15C - nonfood-contact surfaces clean

Regulation: 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)

1 ptsCorrected: NoRepeat: No

Observed shelves in the walk in cooler are in need of thorough cleaning to remove mold and food debris.

17C - physical facilities installed, maintained, and clean

Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)

1 ptsCorrected: NoRepeat: No

Observed floors and walls along baseboards and under equipment are not clean.

17C - physical facilities installed, maintained, and clean

Regulation: 511-6-1.07(5)(n) - maintaining premises, free of unnecessary items/litter (c)

1 ptsCorrected: NoRepeat: No

Observed several areas of kitchen must be organized, free of clutter, and stored in a more sanitary manner.

17D - adequate ventilation and lighting; designated areas used

Regulation: 511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)

1 ptsCorrected: NoRepeat: No

Observed employee personal items are improperly stored by customer food and single equipment.

Aug 19, 2025

Routine

Score: 907 violations

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11A - proper cooling methods used: adequate equipment for temperature control

Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)

3 ptsCorrected: YesRepeat: No

Observed improper cooling methods are being used for prepared food items (ex. quantities in containers and prep top cooler this in constant use).

12A - contamination prevented during food preparation, storage, display

Regulation: 511-6-1.04(4)(q) - food storage (c)

3 ptsCorrected: NoRepeat: No

Observed salads are being stored in a manner that the bottom of each bowl is nesting inside another touching the customer food.

12D - washing fruits and vegetables

Regulation: 511-6-1.04(4)(g) - washing fruits & vegetables (pf)

3 ptsCorrected: YesRepeat: No

Observed broccoli is not being washed prior to being cut.

18 - insects, rodents, and animals not present

Regulation: 511-6-1.07(5)(k) - controlling pests (pf, c)

3 ptsCorrected: NoRepeat: No

Observed live roaches are present in kitchen and service areas.

17C - physical facilities installed, maintained, and clean

Regulation: 511-6-1.07(5)(a),(b) - good repair, physical facilities maintained; cleaning, frequency & restrictions, cleaned often enough to keep them clean (c)

1 ptsCorrected: NoRepeat: No

Observed floors and walls along baseboards are not clean.

17C - physical facilities installed, maintained, and clean

Regulation: 511-6-1.07(5)(n) - maintaining premises, free of unnecessary items/litter (c)

1 ptsCorrected: NoRepeat: No

Observed several areas of kitchen must be organized, free of clutter, and stored in a more sanitary manner.

17D - adequate ventilation and lighting; designated areas used

Regulation: 511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)

1 ptsCorrected: NoRepeat: No

Observed employee personal items are improperly stored next to customer food and single service.

Feb 13, 2025

Routine

Score: 904 violations

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2-1C - no bare hand contact with ready-to-eat foods or approved alternate method properly followed

Regulation: 511-6-1.04(4)(a)1,2,3,4(i) - preventing contamination from hands (p), (pf), (c)

9 ptsCorrected: YesRepeat: No

Observed food handlers use bare hands to touch ready to eat food that are served without a cooking process (ex. cucumbers for sushi; scallions for garnish).

15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

Regulation: 511-6-1.05(1)(a) - materials, general requirements (p, c)

1 ptsCorrected: NoRepeat: No

Observed tape is used to wrap handles at wok station. Tape used is in disrepair and is not a surface approved for sanitizing.

15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

Regulation: 511-6-1.05(6)(a) - good repair & proper adjustment (c)

1 ptsCorrected: NoRepeat: No

Observed sushi bar cooler does not maintain 41 degrees F or below.

15C - nonfood-contact surfaces clean

Regulation: 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)

1 ptsCorrected: NoRepeat: No

Observed non-food contact surfaces are not clean (ex. crevices at cook line, shelves,exteriors of equipment, exteriors of bulk food containers, pipes of equipment).

Aug 21, 2024

Routine

Score: 8112 violations

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6-1A - proper cold holding temperatures

Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)

9 ptsCorrected: YesRepeat: No

Observed Time/Temperature Control for Safety (TCS) foods do not meet temperature requirements of 41 degrees F or below.

6-1D - time as a public health control: procedures and records

Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)

9 ptsCorrected: NoRepeat: No

Observed a written procedure is not provided for sushi rice being held under Time as a Public Health Control.

6-1D - time as a public health control: procedures and records

Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)

9 ptsCorrected: NoRepeat: No

Observed discard time is not indicated on sushi rice while being held under Time as a Public Health Control.

2-2B - proper eating, tasting, drinking, or tobacco use

Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)

4 ptsCorrected: YesRepeat: No

Observed food handler eating in the kitchen.

2-2B - proper eating, tasting, drinking, or tobacco use

Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)

4 ptsCorrected: NoRepeat: No

Observed employee personal food and drinks stored throughout kitchen (ex. watermelon, yogurt, bottled waters, ice cream) with and above customer food.

2-2E - response procedures for vomiting & diarrheal events

Regulation: 511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)

4 ptsCorrected: NoRepeat: No

Observed EPA registered disinfectant is not provided for vomit/diarrhea events.

12A - contamination prevented during food preparation, storage, display

Regulation: 511-6-1.04(4)(q) - food storage (c)

3 ptsCorrected: NoRepeat: No

Observed food on the floor in the walk in freezer.

15A - food and nonfood-contact surfaces cleanable, properly designed, constructed, and used

Regulation: 511-6-1.05(6)(a) - good repair & proper adjustment (c)

1 ptsCorrected: NoRepeat: No

Observed prep top cooler does not maintain 41 degrees F or below.

15C - nonfood-contact surfaces clean

Regulation: 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)

1 ptsCorrected: NoRepeat: No

Observed non-food contact surfaces are not clean (ex. crevices between equipment, shelves, exteriors of equipment, sinks, gaskets).

14A - in-use utensils: properly stored

Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)

1 ptsCorrected: NoRepeat: No

Observed chop sticks for sushi preparation are being stored in room temperature water in between use.

14A - in-use utensils: properly stored

Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)

1 ptsCorrected: YesRepeat: Yes

Observed scoops without handles (ex. bowls) are being stored in bulk food products. (Repeat)

14A - in-use utensils: properly stored

Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)

1 ptsCorrected: YesRepeat: No

Observed knives are being stored in between the crevices of the prep table and cooler where there is food debris build-up.

Feb 16, 2024

Followup

Score: 957 violations

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12A - contamination prevented during food preparation, storage, display

Regulation: 511-6-1.04(4)(q) - food storage (c)

3 ptsCorrected: YesRepeat: No

Observed food on the floor in kitchen (ex. boxes of broccoli in preparation are being stored on wet floor).

12A - contamination prevented during food preparation, storage, display

Regulation: 511-6-1.04(4)(q) - food storage (c)

3 ptsCorrected: NoRepeat: No

Observed food items (ex. bowls of salad) are nesting inside each other allowing bottom of bowls to touch ready to eat foods that will be consumed.

12D - washing fruits and vegetables

Regulation: 511-6-1.04(4)(g) - washing fruits & vegetables (pf)

3 ptsCorrected: NoRepeat: No

Observed vegetables are not washed prior to cutting and then once cut are placed back into unsanitary box.

14A - in-use utensils: properly stored

Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)

1 ptsCorrected: NoRepeat: No

Observed tongs for food preparation is being stored in room temperature water in between use (ex. water temperature is less than 135 degrees F).

14A - in-use utensils: properly stored

Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)

1 ptsCorrected: NoRepeat: No

Observed scoops without handles (ex. bowls) are being used as scoops and stored in products.

17D - adequate ventilation and lighting; designated areas used

Regulation: 511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)

1 ptsCorrected: NoRepeat: No

Observed employee personal food stored above customer food in cooler.

17D - adequate ventilation and lighting; designated areas used

1 ptsCorrected: NoRepeat: No

.07(5)(n) Observed organization and storage practices of food and paper products in area upstairs must be improved.

Feb 6, 2024

Routine

Score: 6117 violations

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2-1B - hands clean and properly washed

Regulation: 511-6-1.03(5)(c) - when to wash (p)

9 ptsCorrected: NoRepeat: No

Observed food handlers do not wash hands when required in between tasks: (ex. after eating then preparing food) (ex. after touching cell phone then preparing food) (handling dirty dishes at dish machine then putting away clean dishes) (ex. spraying off food equipment at the 3-compartment then putting away foods in the kitchen)

4-1A - food separated and protected

Regulation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)

9 ptsCorrected: NoRepeat: No

Observed food items in storage are not separated based on cooking temperatures in walk in cooler: (ex. raw chicken above broccoli) (ex. raw scallops above lettuce) (ex. raw fish and eggs above sauces)

6-1A - proper cold holding temperatures

9 ptsCorrected: NoRepeat: No

Observed Time/Temperature Control for Safety (TCS) foods do not meet temperature requirements of 41 degrees F or below.

6-1C - proper cooling time and temperature

Regulation: 511-6-1.04(6)(d) - cooling (p)

9 ptsCorrected: NoRepeat: No

Observed TCS foods are not cooling adequately for safety.

6-1D - time as a public health control: procedures and records

Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)

9 ptsCorrected: NoRepeat: No

Observed rice at sushi bar is not marked with discard time, written procedure is not provided, and when questioning food handler they placed an approximate preparation time on the product.

2-2B - proper eating, tasting, drinking, or tobacco use

Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)

4 ptsCorrected: YesRepeat: No

Observed food handler eating in main kitchen area.

2-2B - proper eating, tasting, drinking, or tobacco use

Regulation: 511-6-1.03(5)(k)1&2 - eating, drinking, or using tobacco (c)

4 ptsCorrected: NoRepeat: No

Observed employee open drinks on shelf above customer food in kitchen.

2-2D - adequate handwashing facilities supplied & accessible

Regulation: 511-6-1.07(3)(a) - handwashing cleanser, availability (pf)

4 ptsCorrected: YesRepeat: No

Observed soap is not readily available at each hand sink.

2-2D - adequate handwashing facilities supplied & accessible

Regulation: 511-6-1.06(2)(o) - using a handwashing sink- operation & maintenance (pf)

4 ptsCorrected: NoRepeat: No

Observed cold water is not readily available at hand sink behind bar.

2-2E - response procedures for vomiting & diarrheal events

Regulation: 511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)

4 ptsCorrected: NoRepeat: No

Observed EPA approved sanitizer for vomit and/or diarrhea events is not provided. Bleach that is present during inspection is not on the EPA list for Norovirus.

11A - proper cooling methods used: adequate equipment for temperature control

Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)

3 ptsCorrected: NoRepeat: No

Observed improper cooling methods for prepared TCS foods. Food items do not need to be stacked and sealed restricting air flow to foods.

12A - contamination prevented during food preparation, storage, display

Regulation: 511-6-1.04(4)(q) - food storage (c)

3 ptsCorrected: NoRepeat: No

Observed food on the floor in walk in freezer and in kitchen/bar areas.

12C - wiping cloths: properly used and stored

Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)

3 ptsCorrected: NoRepeat: No

Observed wiping towel buckets are being stored on the floor.

14A - in-use utensils: properly stored

Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)

1 ptsCorrected: NoRepeat: No

Observed knives being stored in unsanitary crevices of equipment.

14A - in-use utensils: properly stored

Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)

1 ptsCorrected: NoRepeat: No

Observed scoops without handles (ex. bowls) in bulk food products.

17C - physical facilities installed, maintained, and clean

Regulation: 511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (c)

1 ptsCorrected: NoRepeat: No

Observed floors underneath equipment and along baseboards are not clean.

17D - adequate ventilation and lighting; designated areas used

Regulation: 511-6-1.07(4)(b) - designated areas for employee activity, located to prevent contamination of food, equipment, utensils, linens, & single service articles (c)

1 ptsCorrected: NoRepeat: No

Observed employee personal items stored with customer food (ex. cell phones & jackets).

Aug 31, 2023

Followup

Score: 838 violations

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6-1A - proper cold holding temperatures

9 ptsCorrected: YesRepeat: No

Observed Time/Temperature Control for Safety foods do not meet temperature requirements of 41 degrees F or below.

6-1C - proper cooling time and temperature

9 ptsCorrected: YesRepeat: No

Observed TCS foods, based on documented times and temperatures and discussion with the Person in Charge, are not cooling and/or did not cool adequately for safety.

12A - contamination prevented during food preparation, storage, display

3 ptsCorrected: NoRepeat: No

Observed food on the floor in kitchen, walk in cooler, and walk in freezer.

12C - wiping cloths: properly used and stored

3 ptsCorrected: NoRepeat: No

Observed wiping towel buckets on the floor in kitchen.

18 - insects, rodents, and animals not present

Regulation: 511-6-1.07(5)(k) - controlling pests (pf, c)

3 ptsCorrected: NoRepeat: No

Observed numerous flies in kitchen.

18 - insects, rodents, and animals not present

Regulation: 511-6-1.07(5)(k) - controlling pests (pf, c)

3 ptsCorrected: NoRepeat: No

Observed live roach on prep top cooler in kitchen.

15C - nonfood-contact surfaces clean

1 ptsCorrected: NoRepeat: No

Observed non-food contact surfaces are not clean (ex. crevices at cookline, shelves, bulk food containers, exteriors of sinks, handles of sinks)

17C - physical facilities installed, maintained, and clean

Regulation: 511-6-1.07(2)(a) - floor, walls, & ceilings, cleanability (c)

1 ptsCorrected: NoRepeat: No

Observed floors and walls under equipment and along baseboards are in need of cleaning.

Jul 25, 2023

Routine

Score: 7013 violations

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4-1A - food separated and protected

Regulation: 511-6-1.04(4)(c)1(i)(ii)(iii)(v)(vi)(vii)(viii) - packaged & unpackaged food separation, packaging, and segregation (p, c)

9 ptsCorrected: YesRepeat: No

Observed TCS foods are not separated by cook temperatures: (ex. raw chicken stored on top of raw beef) (ex. raw beef stored above vegetables) In walk in cooler.

6-1A - proper cold holding temperatures

Regulation: 511-6-1.04(6)(f) - time/temperature control for safety; cold holding (p)

9 ptsCorrected: NoRepeat: No

Observed that Time/Temperature Control for Safety foods do not meet temperature requirements of 41 degrees F or below.

6-1C - proper cooling time and temperature

Regulation: 511-6-1.04(6)(d) - cooling (p)

9 ptsCorrected: NoRepeat: No

Observed TCS foods, based on documented times and temperatures and discussion with the Person in Charge, are not cooling and/or did not cool adequately for safety.

6-1D - time as a public health control: procedures and records

Regulation: 511-6-1.04(6)(i) - time as a public health control (tphc) (p, pf, c)

9 ptsCorrected: YesRepeat: No

Observed sushi rice is not marked with discard time and paperwork is being written during inspection. (Rpt 1)

2-2E - response procedures for vomiting & diarrheal events

Regulation: 511-6-1.03(6) - clean-up of vomiting and diarrheal events(pf)

4 ptsCorrected: NoRepeat: No

Observed EPA approved chemical for the clean-up of vomit/diarrhea events to prevent Norovirus is not provided. (Rpt 1)

11A - proper cooling methods used: adequate equipment for temperature control

Regulation: 511-6-1.04(6)(e) - cooling methods (pf, c)

3 ptsCorrected: NoRepeat: No

Observed improper cooling method for rice. Rice is being stored in large bus tub on back food containers by walk-in at room temperature. (Rpt 1)

12A - contamination prevented during food preparation, storage, display

Regulation: 511-6-1.04(4)(q) - food storage (c)

3 ptsCorrected: NoRepeat: No

Observed food on the floor in walk in cooler, walk in freezer, and on stairs and ledges leading upstairs. (Rpt 1)

12A - contamination prevented during food preparation, storage, display

Regulation: 511-6-1.04(4)(z) - miscellaneous sources of contamination (c)

3 ptsCorrected: YesRepeat: No

Observed food handler wash hands in/at the food preparation sink. Use hand sink for hand washing only.

12C - wiping cloths: properly used and stored

Regulation: 511-6-1.04(4)(m) - wiping cloths, use limitation (c)

3 ptsCorrected: NoRepeat: No

Observed wiping towel buckets are being stored directly on the floor.

14C - single-use/single-service articles: properly stored, used

Regulation: 511-6-1.05(10)(e)1&3 - single-service/single-use items stored 6" off floor in clean, dry location (c)

1 ptsCorrected: NoRepeat: No

Observed single service to go containers are stored upright and unprotected.

15B - warewashing facilities: installed, maintained, used; test strips

Regulation: 511-6-1.05(3)(h),(i),(j) - temperature measuring device, manual warewashing; sanitizing solutions, testing device (pf)

1 ptsCorrected: NoRepeat: No

Observed test strips for dishwasher and 3-compartment are not provided.

15C - nonfood-contact surfaces clean

Regulation: 511-6-1.05(7)(a)2,3 - equipment, food/nonfood-contact surfaces, and utensils, food-contact surfaces of cooking equipment & nonfood-contact surfaces free of accumulations (c)

1 ptsCorrected: NoRepeat: No

Observed that non-food contact surfaces are not clean (ex. crevices at cookline, shelves, bulk food containers, exterior of microwave).

14A - in-use utensils: properly stored

Regulation: 511-6-1.04(4)(k) - in-use utensils, between-use storage (c)

1 ptsCorrected: NoRepeat: No

Observed scoops without handles being stored in bulk food containers. (Rpt 1)