SAIKO-I SUSHI LOUNGE & HIBACHI

Name: SAIKO-I SUSHI LOUNGE & HIBACHI
Address: 5970 SW 18 ST STE E4, BOCA RATON, FL, 33433, US
Rating: 0

5970 SW 18 ST STE E4, BOCA RATON, FL 33433

License #6021799

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

0 Grade F / 100

Failing Health Score

How is this score calculated? →

Quick take

SAIKO-I SUSHI LOUNGE & HIBACHI in BOCA RATON currently holds an InspectFL Health Score of 0 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 5 times from Florida DBPR, with the most recent inspection on April 6, 2026. Across those visits, inspectors documented 53 total violations — 12 critical, 16 major, 25 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Inspection Completed - No Further Action
[05-08-4] No probe thermometer provided to measure temperature of food products.
[14-01-5] Bowl or other container with no handle used to dispense food.using bowls as a scoop for the rice in walk in cooler. Manager removed bowls
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Door handles in kitchen had dry food debris
[32-12-6] Covered waste receptacle not provided in womens bathroom. In womens restroom, no covered waste receptacle
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over ready to eat broccoli in walk-in cooler.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Cup of coffee in reach in freezer. Manager removed cup of coffee
[11-26-1] 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.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Items left on the counter during lunch at tofu (49F - Cold Holding); cooked eggs (49F - Cold Holding), chef put back in reach in cooler.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at front bar. Employee filled paper towels
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Soda guns at front bar with black mold substance
[51-13-4] No Heimlich maneuver/choking sign posted.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops by rice con in standing water. Manager removed water

Administrative complaint recommended
[31A-11-4] 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.
[14-86-1] 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.
[53A-05-6] 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/
[03D-15-4] 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.
[22-47-4] 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.
[12B-07-4] 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.
[01B-02-5] 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.
[08A-05-6] 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.

Administrative complaint recommended
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Plastic rice spoons stored in cup of 83F standing water next to ice machine. Operator removed utensils from standing water and placed in warewashing area.
[16-21-4] Accumulation of debris on exterior of warewashing machine.
[05-09-4] No conspicuously located ambient air temperature thermometer in sushi display holding unit.
[14-45-4] Soiled cardboard used to line nonfood-contact shelves throughout kitchen area.
[03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. cooked rice (50F - Cooling) stored in deep covered container cooling in walk in cooler for more than 6 hours overnight per operator. See stop sale.
[23-24-4] Buildup of food debris/soil residue on equipment door handles throughout kitchen prep areas.
[01B-02-5] 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 (50F - Cooling) stored in deep covered container cooling in walk in cooler for more than 6 hours overnight per operator.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses throughout kitchen and sushi prep areas.
[31A-11-4] Handwash sink used for purposes other than handwashing. Handwashing sinks on cook line used to prep raw chicken. Operator removed and santized sinks.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of cook line residential cooler heavily soiled with food debris.
[08B-17-4] Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed zucchini stored over containers of ready to eat rice in walk in cooler.
[06-09-1] 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. Raw tuna loins thawing in reduced oxygen packaging in walk in cooler. Tuna was still frozen at time of observation. Operator removed item from packaging.
[12A-05-4] Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed kitchen employee drink from an open container and then plate customer food without first washing hands. Educated operator on proper handwashing procedures. Employee washed hands.

Community reaction

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Community pulse

Would you eat here?

SAIKO-I SUSHI LOUNGE & HIBACHI has a rough inspection history. Would you risk it?

F record

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SAIKO-I SUSHI LOUNGE & HIBACHI

Failing Health Score

What’s powering this page

See the place, then share or verify

Inspection History

What do locals think?

Would you eat here?

Join the discussion

More places worth comparing

More Japanese/Sushi in BOCA RATON

PUBBELLY SUSHI

NOMU SUSHI & PUB

DIAMANTE SUSHI

GOLDFISH SUSHI

JAPANESE BOCCE CLUB

Nearby in BOCA RATON

CHERIS NY TOP DOGS

EL TURCO EXPRESS BOCA LLC

LPP CAFE ONE BOCA

CAFE AROMA

SAND WEDGES

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