SAIKYO KITCHEN Inspection – April 14, 2026

High Priority 1

#5High Priority08A-02-6

High Priority – Raw animal food stored over or with ready-to-eat food in a freezer – not all products commercially packaged. Raw beef above cooked shrimp in reach in freezer, operator removed raw meat to bottom shelf **Corrected On-Site**

Corrected On-Site

Intermediate 2

#6Intermediate31B-02-4

Intermediate – No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in kitchen, operator refilled it **Corrected On-Site**

Corrected On-Site

#7Intermediate02C-02-5

Intermediate – Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked chicken and rice in reach in cooler over 24 hours no date marked

Basic 4

#1Basic23-24-4

Basic – Buildup of food debris/soil residue on equipment door handles. Reach in freezer and reach in cooler door handles soiled and grease buildup heavily in kitchen

#2Basic36-36-4

Basic – Ceiling tile missing in kitchen

#3Basic43-01-4

Basic – Living/sleeping quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Reach in freezer in employee rest place in front.

#4Basic22-16-4

Basic – Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler interior soiled with food debris buildup in cook line

Florida Food Watch

SAIKYO KITCHEN

Inspection Summary

Violation Summary

See what changed since the last inspection.

All DBPR Inspector Observations

High Priority 1

Intermediate 2

Basic 4

Inspection Report

SAIKYO KITCHEN

Inspection Summary

Violation Summary

See what changed since the last inspection.

All DBPR Inspector Observations

High Priority 1

Intermediate 2

Basic 4