Saisaki
Last inspected: Feb 20, 2026
82
Score
Saisaki has been inspected 14 times since 2022. Inspectors last stopped by on Feb 20, 2026. Diners can read the low risk label as a sign that recent inspections have gone well.
Things have been moving the wrong way, with the rolling count rising from around three violations to closer to six violations per visit.
Looking across the full record, “stop sale issued on time/temperature control” is the recurring theme, flagged four times.
Among West Palm Beach restaurants, this is a fairly standard result. The full record sits in fairly typical territory for a working restaurant.
14
Inspections
0
Critical latest
2
Major latest
0
Minor latest
Inspection History
Feb 20, 2026
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler #1 cook line Cooked rice at 2:44pm(120F cooling) since 30 minutes at 3:39pm same temperature Cooked chicken at 3:04pm (105F cooling) since 1 hour at 3:40pm same temperature. At this current cooling rate products will not cool to 70F within 2 hours. Operator moved to reach in freezer **Corrective Action Taken** **Warning** - From follow-up inspection 2026-02-20: Walk in cooler: cooked rice (120F at 5:03 / same at 5:18pm - heated cooling) as per operator stored since 4:00pm At the current rate of cooling the product will not cool down to 70F within a total of 2 hours Operator moved product into reach in freezer Repeat violation **Corrective Action Taken**
03D-15-4
Intermediate - - From initial inspection : Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employees expired **Warning** - From follow-up inspection 2026-02-20: **Time Extended**
53B-14-5
82
Feb 19, 2026
Routine - Food
6 critical violations. 2 major violations. 1 minor violation.
View 9 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee left kitchen and came back to handle clean pans without washing hands first. Employee washed hands **Corrected On-Site** **Warning**
12A-16-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Wahoo. **Warning**
01D-01-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Raw tuna 45F cold holding, raw ground chicken 45F, cream cheese mix 45F cold holding, Per operator items stored since yesterday and not prepared or portioned today. See stop sale **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk in cooler Raw tuna 45F cold holding, raw ground chicken 45F, cream cheese mix 45F cold holding, Per operator items stored since yesterday and not prepared or portioned today. See stop sale Sushi bar display cooler, Raw fish 45F cold holding, krab meat 47F cold holding, Reach in cooler double glass door prep area Half and half 47F cold holding per operator sushi bar cooler products and half and half products stored for approximately 1 hour and not prepared or portioned today operator moved to reach in freezer **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. For sushi rice on sushi bar area and on back up on prep area Operator timed marked for the remaining time of 3 hours. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.mop sink **Warning**
29-34-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Flip top cooler #1 cook line Cooked rice at 2:44pm(120F cooling) since 30 minutes at 3:39pm same temperature Cooked chicken at 3:04pm (105F cooling) since 1 hour at 3:40pm same temperature. At this current cooling rate products will not cool to 70F within 2 hours. Operator moved to reach in freezer **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employees expired **Warning**
53B-14-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Outside walk in cooler **Warning**
22-20-5
32
Jul 8, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 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. Dishwasher (Chlorine 10ppm). Operator primed machine, retested at chlorine 100pm. **Corrected On-Site**
22-41-4
High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. Employee switched from handling raw fish while cutting to handling washed avocado while cutting without washing hands. Operator discussed with employee who then washed hands. **Corrected On-Site**
12A-12-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer(s); portioned, plastic wrapped raw scallops stored over ready to eat wonton wrappers and portioned containers of raw fish stored over ready to eat edamame. Operator moved ready to eat items above raw items. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
Basic - Standing water in bottom of double flip top reach-in-cooler.
29-49-6
Basic - Ice buildup in reach-in freezer(s).
14-69-4
Basic - Food-contact surface not cleaned and sanitized between working with raw animal food and ready-to-eat food or unwashed produce. Employee cut washed avocado and prepared washed and cut carrots on same cutting board after raw fish without first washing, rinsing and sanitizing. Operator discussed with employee, discarded ready to eat items. **Corrected On-Site**
08B-25-4
55
Dec 9, 2024
Routine - Food
4 critical violations. 1 major violation.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
No Bare Hand Contact with Ready-to-Eat Food
FL-09
Food Received at Proper Temperature
FL-12
Wiping Cloths Properly Used and Stored
FL-41
43
Jul 8, 2024
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
67
Mar 12, 2024
Complaint Full
No violations found.
100
Mar 11, 2024
Complaint Full
3 critical violations. 3 major violations.
View 6 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. At reach in freezer, raw portioned chicken over ready to eat egg rolls/vegetables. Operator moved raw chicken from Ready to eat food. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double glass door reach in cooler; opened half and half (50F - Cold Holding) Operator stated not prepared or portioned today, held in cooler overnight. See stop sale **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Double glass door reach in cooler; opened half and half (50F - Cold Holding) Operator stated not prepared or portioned today, held in cooler overnight. See stop sale **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At Double glass door reach in cooler; cut tofu (48F - Ambient cooling 3:00pm/48F - Ambient Cooling 4pm); cut lettuce (51F Ambient cooling 3:00pm/51F - Ambient Cooling 4pm). Operator stated lettuce and tofu cut 1 hour prior, at this rate products will not reach 41F within 4 hours. At prep area; rice noodles-re-hydrated (77F - Ambient Cooling 3pm/72F - Ambient Cooling 4pm). Operator stated noodles rehydrated 1 hour prior, being held at room temperature, at this rate noodles will not reach 41F within 4 hours. Operator moved items to walk-in cooler to facilitate faster cooling. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - 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/ 4 employees present engaged in food preparation and handling, no certified food service manager present. **Warning**
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with chemical not labeled. **Warning**
41-17-4
47
Nov 27, 2023
Routine - Food
2 critical violations. 3 minor violations.
View 5 violations
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. At cook line; employee touched face and then pulled food from deep fryer and put on plate without washing hands. Employee washed hands and changed gloves. **Corrected On-Site**
12A-25-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At Triple glass door reach in cooler; tofu (46°F - Cold Holding); ultra pasteurized half and half (49°F - Cold Holding). Operator stated items not prepared or portioned today, being held in cooler less than 2 hours, moved to walk-in cooler. **Corrective Action Taken**
03A-02-5
Basic - Single-service articles not stored inverted or protected from contamination. At bar top; unwrapped single service forks/spoons not stored inverted or protected. Operator inverted. **Corrected On-Site**
25-06-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. At rice warmer; rice spoon in standing water 128°F. Operator removed. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. At rice storage container; scoop handle laying in rice. Operator removed. **Corrected On-Site**
10-01-5
64
Sep 25, 2023
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-09-23: **Time Extended** - From follow-up inspection 2023-09-23: **Time Extended** - From follow-up inspection 2023-09-25: **Time Extended**
53B-02-5
90
Sep 23, 2023
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately: 60 live flies under three compartment sink 30 live flies at mop sink next to three compartment sink 20 live flies at dry food storage shelves and ice machine ( next to each other ) across from walk-in cooler 50 live flies by dishwasher and shelves used for clean dishes ( next to each other ) 30 live flies by kitchen entrance next to alcohol glass cooler 4 live flies in dining room by seating booth close to kitchen entrance 3 live flies on the clean plates and silverware shelves in the dining room **Repeat Violation** **Admin Complaint** - From follow-up inspection 2023-09-23: Observed 2 live flies by dishwasher ; 1 live fly by ice machine - separate room from kitchen Admin Complaint** **Admin Complaint**
35A-02-6
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. - From follow-up inspection 2023-09-23: **Time Extended**
53B-02-5
78
Sep 21, 2023
Routine - Food
8 critical violations. 11 major violations. 12 minor violations.
View 31 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw tuna over cucumbers in cooler at sushi station Employee stored properly **Corrected On-Site**
08A-05-6
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw lobster tails and beef not commercially packaged stored above crab Rangoon not commercially packaged in reach in freezer at cook line; advised cook to store foods based on cooking temperatures. **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed approximately: 60 live flies under three compartment sink 30 live flies at mop sink next to three compartment sink 20 live flies at dry food storage shelves and ice machine ( next to each other ) across from walk-in cooler 50 live flies by dishwasher and shelves used for clean dishes ( next to each other ) 30 live flies by kitchen entrance next to alcohol glass cooler 4 live flies in dining room by seating booth close to kitchen entrance 3 live flies on the clean plates and silverware shelves in the dining room **Repeat Violation** **Admin Complaint**
35A-02-6
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. Dishwasher (Chlorine 0ppm); **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (125F - Hot Holding) in rice warmer at cook line; as per operator food cooked at 10:00 pm; operator unable to establish how long food has been out of temperature; operator decided to discard at 2 pm; food was not discarded at 2 pm ; See Stop Sale
03B-01-6
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice not discarded after four hour time limit (10:00-2:00) at sushi bar ;
03F-04-5
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking- sushi rice at sushi bar; as per operator food on four hour time since 10:00 am; advised operator to keep track of time ;
03F-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. See stop sale. Sushi rice not discarded after four hour time limit (10:00-2:00) at sushi bar ; Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. white rice (125F - Hot Holding) in rice warmer at cook line; as per operator food cooked at 10:00 pm; operator unable to establish how long food has been out of temperature; operator decided to discard at 2 pm; food was not discarded at 2 pm ; See Stop Sale **Repeat Violation** **Admin Complaint**
01B-02-5
Intermediate - Water with a temperature of at least 100 degrees shut off at employee handwash sink. No hot or cold water at hand wash sink next to three compartment sink. Employee unable to turn water on
27-16-4
Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
11-27-4
Intermediate - Handwash sink at cook like used for purposes other than handwashing- as a dump sink as evidence of foods inside ; to store Brillo ; removed **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths-establishment uses chlorine as a sanitizer - no test strips
16-37-1
Intermediate - 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/
53A-05-6
Intermediate - No person in charge present during hours of operation.
53A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-02-5
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 - No soap provided at handwash sink at cook line; cook provided **Corrected On-Site**
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Ginger carrot dressing in glass door at the back of the kitchen- as per operator food made approximately 48 hours ; Advised operator to date mark food;
02C-02-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Personal pizza dough, diced ham, and cheese in reach in freezer at cook line; advised cook to segregate and identify foods. **Repeat Violation**
08B-49-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Fly sticky tape hanging from dishwasher drain board
35B-08-4
Basic - In-use tongs stored on equipment door handle between uses- on oven door; door heavy spiked with food debris
10-20-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container in rice container by ice machine Removed ; **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit- ladles stored in water at 88 F at cook line ; **Repeat Violation**
10-07-4
Basic - Insect control device installed over food preparation area. Zapper on the clean dishes rack next to sushi boats by dishwasher
35B-02-4
Basic - Interior microwaves have accumulation of black substance/grease/food debris- at cook line
22-08-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers- multiple water containers in reach in freezer at cook line ; Pepsi bottle in cooler at sushi station Operator removed **Corrected On-Site**
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues- at cook line and glass door cooler at the back of the kitchen
22-16-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean- used to wipe knifes at sushi station; educated
21-09-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm); advised operator to remake solution
21-07-4
6
Jun 16, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Contact Surfaces Clean and Sanitized
FL-22
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
58
Jun 15, 2023
Routine - Food
10 critical violations. 8 major violations. 14 minor violations.
View 32 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. Chlorine 0 ppm, manager changed the container and primed. Tested chlorine 100 ppm **Corrected On-Site** **Repeat Violation** **Admin Complaint**
22-41-4
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Miso soup at 1:50pm ( 135°F cooling) since 40 minutes.rechecked at 2:36pm 115°F cooling at room temperature . Moved to cooler .at this rate of cooling it will not reach 70 within 2 hours Rehydrates noodles at 2:08pm (79°F cooling) since 1 pm, rechecked at 2:30pm 77°F moved to walk-in freezer **Corrective Action Taken** **Warning**
03D-01-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Cooked rice at 1:36pm 47°F ( cooling) overnight, stop sale. Cooked shrimp at 2:pm ( 46°F cooling since 11am)rechecked at 2:29pm same moved to freezer **Warning**
03D-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Washcloth chlorine over 200 ppm **Warning**
41-15-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Toufu at 1:21pm , 51°F cooling since 10:30am, rechecked at 1:44pm same Cabbage cut at 1:22pm 53°F cooling since 10:30am, rechecked at 1:44pm same. Salad mix at 1:22pm , 53°F cooling since 10:30am, rechecked at 1:44pm same **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. ooked rice at 1:36pm 47°F ( cooling) overnight, stop **Warning**
01B-02-5
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Kimchi sauce didn't use within 7 days **Warning**
02C-01-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Scallopers on top of ice cream in chest freezer. Employee removed the scallops. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For wahoo **Warning**
01D-01-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 2 flying around in trash can in back room **Warning**
35A-02-6
Intermediate - Certified Food Manager or person in charge lacks knowledge of employee health policy and health requirements. **Warning**
11-03-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of reporting responsibilities for exclusions and restrictions. **Warning**
11-05-4
Intermediate - Clear liquid Spray bottle containing toxic substance not labeled by kitchen area. Spray bottles not labeled **Repeat Violation** **Warning**
41-17-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Miso soup at 1:50pm ( 135°F cooling) since 40 minutes.rechecked at 2:36pm 115°F cooling at room temperature . Moved to cooler Cooked shrimp at 2:pm ( 46°F cooling since 11am)rechecked at 2:29pm same moved to freezer **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Female employee rinsing washcloth in hand sink in the kitchen **Corrected On-Site** **Warning**
31A-11-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Tuna tataki not marked **Warning**
02B-01-5
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. Only one current certificate **Warning**
53B-13-5
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. 86 f. Manager turned on hot water heater 114 f **Corrected On-Site** **Warning**
27-16-4
Basic - Employee eating in a food preparation or other restricted area. In use water bottle on prep table **Warning**
12B-02-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Stored with and above food in walk in cooler. **Warning**
08B-49-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Warning**
35B-01-4
Basic - Food stored on floor. Box of oil stored on floor. **Warning**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in standing water. Temperature 99 f. Manager dumped the water **Corrected On-Site** **Warning**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.cooler doors **Warning**
23-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. **Warning**
22-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Warning**
14-17-4
Basic - Water leaking from pipe and/or faucet/handle. Water draining on floor from hand sink at sushi bar. **Warning**
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar. Employee put both in sanitizer solution. **Corrected On-Site** **Repeat Violation** **Warning**
21-12-4
Basic - Working containers of food removed from original container not identified by common name. Sugar **Warning**
02D-01-5
Basic - 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. Tuna **Warning**
06-09-1
Basic - Bowl or other container with no handle used to dispense food. Round container in spicy sauce in walk in cooler. Employee removed the container. **Corrected On-Site** **Repeat Violation** **Warning**
14-01-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
5
Dec 29, 2022
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 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. Dishwasher chlorine 0 ppm tested 3 times with state and operators test kit., Advised to use three compartment sink to sanitize the dishes. Manager primed the sanitizer. Checked again. Chlorine 50 ppm. **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over or with unwashed produce. Raw shell eggs stored over cut green onions in reach in cooler on cook line. Explained . Employee moved eggs to bottom shelf **Corrected On-Site** **Repeat Violation**
08A-04-5
Intermediate - Handwash sink not accessible for employee use at all times. Red plastic container stored in hand sink in the kitchen area. Manager removed the container. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For three compartment sink quat.
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Light yellow color liquid spray bottle not labeled. Employee labeled. **Corrected On-Site**
41-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi bar. Explained and chef stored the towels in sanitizer solution. **Corrected On-Site**
21-12-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored with and above food in upright reach in cooler in the kitchen. Explained
08B-49-4
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Ceramic coffee mug with beverage on prep counter at sushi bar. Explained and manager removed the cup. **Corrected On-Site**
12B-12-5
Basic - Bowl or other container with no handle used to dispense food. Round plastic container in dry rice container. Employee removed the container. **Corrected On-Site** **Repeat Violation**
14-01-5
45
Frequently Asked Questions
When was Saisaki last inspected?
The most recent health inspection at Saisaki on file is from Feb 20, 2026. The public record contains 14 inspections in total.
What is the most common violation at Saisaki?
Across the inspection record, “stop sale issued on time/temperature control” has been cited four times, more than any other issue at Saisaki.
How does Saisaki compare to other restaurants in West Palm Beach?
Saisaki most recently scored 82 out of 100, which is about the same as the West Palm Beach average of 79.
Has Saisaki's inspection record improved over time?
No. Recent inspections at Saisaki have averaged around six violations per visit, up from roughly three earlier in the record.
What does a low risk rating mean?
A low risk rating at Saisaki 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 Saisaki inspected?
Based on the inspection history on file, Saisaki is inspected around four times per year on average.
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