SAIKO-I SUSHI LOUNGE & HIBACHI
5970 SW 18 ST STE E4 · BOCA RATON · Palm Beach County · FL 33433
Inspection Summary
Violation Summary
Counts reported for this inspection visit.
All DBPR Inspector Observations
14 full violation description(s) documented by the inspector during this visit.
High Priority 8
03D-02-5High Priority – Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (54F – Cooling) not prepped or portioned today cooling in deep bin in walk in cooler. Rice date marked 11/4. Per employee, rice was cooling more than 6 hours overnight in walk in cooler. See stop sale. **Repeat Violation** **Admin Complaint**
22-47-4High Priority – Dishmachine quaternary ammonium sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dishmachine tested at 0 ppm. Employee primed machine, retesting at 100ppm. **Corrected On-Site**
14-86-1High Priority – Non-food grade paper/paper towel used as liner for food container. Non food grade paper towel used to line multiple sushi storage containers in sushi prep area.
08A-02-6High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Non commercially packaged raw salmon stored above non commercially packaged ready to eat krab stick in walk in freezer. Operator reorganized.
08A-04-5High Priority – Raw animal food stored over or with unwashed produce. Raw whole shell egg stored above box of unwashed broccoli in walk in cooler. Operator reorganized. **Corrected On-Site**
08A-05-6High Priority – Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored above ready to eat tofu in black residential cooler. Raw scallop stored above ready to eat cooked chicken in cook line flip top cooler. Raw salmon stored above cooked ready to eat octopus in sushi prep reach in cooler. Operator reorganized. **Corrected On-Site**
01B-02-5High 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. cooked rice (54F – Cooling) not prepped or portioned today cooling in deep bin in walk in cooler. Rice dated marked 11/4. Per employee, rice was cooling more than 6 hours overnight in walk in cooler. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (48F – Cold Holding) stored in hibachi prep glass door reach in cooler. Per employee, items were not prepared or portioned today and stored in cooler for more than 4 hours overnight. Chicken was stored on bottom shelf of unit where overhead cold airflow was being blocked by pans stored above item.
03A-02-5High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. raw chicken (48F – Cold Holding) stored in hibachi prep glass door reach in cooler. Per employee, items were not prepared or portioned today and stored in cooler for more than 4 hours overnight. Chicken was stored on bottom shelf of unit where overhead cold airflow was being blocked by pans stored above item. See stop sale.
Intermediate 4
12A-03-4Intermediate – Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in triple sink. Discussed handwashing location requirements with operator.
03D-15-4Intermediate – Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (54F – Cooling) not prepped or portioned today cooling in deep bin in walk in cooler. Rice date marked 11/4. Per employee, rice was cooling more than 6 hours overnight in walk in cooler. Discussed safe cooling methods with operator and employee. **Repeat Violation** **Admin Complaint**
31A-11-4Intermediate – Handwash sink used for purposes other than handwashing. Observed employee use kitchen hand sink to rinse off cooking utensils. Discussed hand-sink requirements with operator. **Repeat Violation** **Admin Complaint**
53A-05-6Intermediate – 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 2
12B-07-4Basic – Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage stored on clean dish rack in warewashing area. Operator removed. **Corrected On-Site**
22-16-4Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Hibachi prep cooler shelves soiled with food debris/mold like substance. Hibachi prep cooler fan covers heavily soiled with dust.
Inspector observations synchronized from DBPR on August 18, 2026 8:08 AM.
Violation category totals
1 observation(s)
3 observation(s)
3 observation(s)
2 observation(s)
1 observation(s)
2 observation(s)
1 observation(s)
1 observation(s)
Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.