Saikoi Sushi Lounge and Hibachi
Last inspected: Feb 18, 2026
100
Score
Public records show 10 inspections at Saikoi Sushi Lounge and Hibachi stretching back to 2023. The most recent report on file is from Feb 18, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Things are looking better lately, with recent visits averaging around three violations compared to roughly eight violations earlier on.
Across the inspection history, “nonfood-grade plastic shopping bags used” is the issue that surfaces most often, recorded two times.
That puts the facility ahead of the local pack: the average Coral Springs restaurant scores 77. The file should reassure diners considering a visit.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 18, 2026
Routine - Food
No violations found.
100
Feb 10, 2026
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
50
Aug 12, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : 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. Main dishwasher tested at 0 ppm. Operator changed solution and primed machine retesting at 100ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-08-12: Dishmachine tested at 0ppm. Operator primed machine retesting at 100ppm. **Admin Complaint** **Corrected On-Site**
22-41-4
High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw crab stored above bottles of ready to eat sauce. **Warning** - From follow-up inspection 2025-08-12: Raw chicken and raw shrimp stored above ready go eat edamame and buckets of ready to eat sauce in walk in cooler. Operator reorganized. **Admin Complaint** **Corrected On-Site**
08A-05-6
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Cook line hood filters heavily soiled with grease. **Warning** - From follow-up inspection 2025-08-12: **Time Extended**
23-03-4
70
Aug 11, 2025
Routine - Food
4 critical violations. 2 major violations. 3 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
23
Mar 27, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** - From follow-up inspection 2025-03-27: Thermometer has been ordered **Time Extended**
05-08-4
Intermediate - - From initial inspection : Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning** - From follow-up inspection 2025-03-27: **Time Extended**
53B-13-5
Basic - - From initial inspection : Basic - Ceiling tiles missing above walk in cooler entrance and in dry storage areas. **Warning** - From follow-up inspection 2025-03-27: **Time Extended**
36-36-4
78
Mar 26, 2025
Routine - Food
7 critical violations. 3 major violations. 3 minor violations.
View 13 violations
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. Dishmachine chlorine sanitizer tested at 0ppm. Operator adjusted sanitizer line and primed machine, restesting at 100ppm. **Corrected On-Site** **Warning**
22-41-4
High Priority - Dishwasher handled personal cellphone and then began to handle clean dishes without washing hands. Operator discussed proper handwashing procedures with employee. Employee washed hands. **Warning**
12A-29-4
High Priority - Nonfood-grade plastic shopping bags used in direct contact with raw chicken in reach in freezer by cook line. Operator removed items from bag. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
14-31-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored over raw salmon and raw shrimp in glass door hibachi prep reach in cooler. Operator reorganized. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Raw shrimp (51F - Cold Holding); raw chicken (51F - Cold Holding); cooked pork (50F - Cold Holding) not prepared or portioned today stored overnight in reach in cooler underneath expo line. Operator discarded. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp (51F - Cold Holding); raw chicken (51F - Cold Holding); cooked pork (50F - Cold Holding) not prepared or portioned today stored overnight in reach in cooler underneath expo line. Operator discarded. See stop sale. **Repeat Violation** **Admin Complaint**
03A-02-5
High Priority - Wiping cloth sanitizer solution at bar area exceeds the maximum concentration allowed. Tested at 200+ ppm. Operator discarded solution and prepared a new solution which retested at 100ppm. **Corrected On-Site** **Warning**
41-27-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. **Warning**
53B-13-5
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Warning**
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
Basic - Ceiling tiles missing above walk in cooler entrance and in dry storage areas. **Warning**
36-36-4
Basic - Paper towels used as a food-contact surface in multiple food storage containers across sushi prep area. Operator removed. **Corrected On-Site** **Warning**
21-05-5
Basic - Standing water in bottom of right reach-in-cooler on sushi prep line. **Warning**
29-49-6
22
Nov 22, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
52
Apr 26, 2024
Routine - Food
4 critical violations. 4 major violations. 6 minor violations.
View 14 violations
High Priority - Nonfood-grade bags used in direct contact with food. Chef removed thank you bags from food. Vegetables, **Corrected On-Site**
14-31-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken and raw shelled eggs over fish in two door standing cooler in kitchen chef-moved chicken to bottom shelf. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Brown rice; (50F - Cold Holding) in walk in-cooler over night
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Brown rice in walk in cooler at Brown rice; (50F - Cold Holding) rice in walk in over night. See stop sale
03A-02-5
Intermediate - Clam/mussel/oyster tags not marked with last date served.
01C-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand wash sink in kitchen chef filled paper towels **Corrected On-Site**
31B-02-4
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.
11-26-1
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Chef turned hot water on. **Corrected On-Site**
27-16-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Black Mold like substance in ice machine, multiple areas **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Chef removed the bowl from the flour container, rice container, sauce container. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. All door handles on reach in coolers with old crusty food debris.
23-24-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Knives between coolers on cook line chef removed knives **Corrected On-Site**
10-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water
10-07-4
Basic - Working containers of food removed from original container not identified by common name. Flour not labeled
02D-01-5
27
Apr 11, 2024
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken and raw shelled eggs over cooked pasta and vegetables. Chef moved items **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to adulteration of food product. Food stored in ice used for drinks. Container of food in drink ice at bar and bag of ice in ice bin.
01B-03-5
High Priority -
08B-56-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Form was emailed
03F-10-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sink at sushi station
31B-02-4
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. Form was emailed
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Bowls used as scoops in several locations. Chef discarded **Corrected On-Site**
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. Door handles on coolers on cook line.
23-24-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee put hat on **Corrected On-Site**
13-03-4
Basic - Food stored on floor. Several boxes of Boxes of food stored on the floor in the walk in freezer
08B-38-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Several knives between coolers on cook line
10-17-4
Basic - No handwashing sign provided at a hand sink used by food employees. No employees must wash hands at handwashing sink at sushi station
31B-04-4
30
Jun 21, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Contact Surfaces Clean and Sanitized
FL-22
67
Frequently Asked Questions
When was Saikoi Sushi Lounge and Hibachi last inspected?
The most recent health inspection at Saikoi Sushi Lounge and Hibachi on file is from Feb 18, 2026. The public record contains 10 inspections in total.
What is the most common violation at Saikoi Sushi Lounge and Hibachi?
Across the inspection record, “nonfood-grade plastic shopping bags used” has been cited two times, more than any other issue at Saikoi Sushi Lounge and Hibachi.
How does Saikoi Sushi Lounge and Hibachi compare to other restaurants in Coral Springs?
Saikoi Sushi Lounge and Hibachi most recently scored 100 out of 100, which is higher than the Coral Springs average of 77.
Has Saikoi Sushi Lounge and Hibachi's inspection record improved over time?
Yes. Recent inspections at Saikoi Sushi Lounge and Hibachi have averaged around three violations per visit, down from roughly eight earlier in the record.
What does a low risk rating mean?
A low risk rating at Saikoi Sushi Lounge and Hibachi means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Saikoi Sushi Lounge and Hibachi inspected?
Based on the inspection history on file, Saikoi Sushi Lounge and Hibachi is inspected around four times per year on average.
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