Saito's Japanese Steakhouse
Last inspected: Mar 23, 2026
100
Score
Going back to 2022, Saito's Japanese Steakhouse has 10 inspections in the public record. The most recent report on file is from Mar 23, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Things are looking better lately, with recent visits averaging around four violations compared to roughly six violations earlier on.
“Raw animal food stored over/not properly separated” accounts for the largest share of issues, appearing two times across the record.
Restaurants in Dania Beach average 80, so Saito's Japanese Steakhouse is doing better than most peers. Taken together, the history is a positive one.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 23, 2026
Routine - Food
No violations found.
100
Jan 20, 2026
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Toilet Rooms Maintained
FL-53
64
Aug 6, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Wiping Cloths Properly Used and Stored
FL-41
39
Feb 7, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
78
Sep 9, 2024
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1.Raw shell eggs stored over sauces inside walk in cooler. 2. Raw crab and raw fish stored over sauces in reach in cooler in opposite fryer in cook line. Operator moved raw foods to bottom shelf and stored correctly. **Corrected On-Site**
08A-05-6
Intermediate - Soda gun nozzle surface soiled with food debris, mold-like substance or slime in bar. Operator cleaned and sanitized during inspection. **Corrected On-Site**
22-02-4
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. Emailed procedure flier
11-27-4
Basic - Clean utensils stored between fryers in cook line. Operator moved utensils and placed inside clean container. **Corrected On-Site**
24-14-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee lotion stored next to sauces in wait station. Manager moved lotion bottle **Corrected On-Site**
40-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil at 91F next to rice warmer in kitchen. Operator discarded water during inspection. **Corrected On-Site**
10-07-4
Basic - Stored food not covered. 1.Cooked rice not covered inside walk in freezer. Operator covered 2. Ice cream not covered in chest freezer in kitchen. Operator covered. **Corrected On-Site**
08B-12-5
58
Jun 7, 2024
Routine - Food
3 critical violations. 2 major violations. 2 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Inside left kitchen flip top, Raw chicken over ready to eat pork gyoza. Operator inverted. **Corrected On-Site**
08A-05-6
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. Kitchen Flip top(right side); raw chicken (47F - Cold Holding); raw beef (47F - Cold Holding). Per operator foods not portioned or prepared today. In unit more than 4hrs. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen Flip top(right side); raw chicken (47F - Cold Holding); raw beef (47F - Cold Holding). Per operator foods not portioned or prepared today. In unit more than 4hrs. See stop sale. Observed unit off and not functioning.
03A-02-5
Intermediate - No soap provided at handwash sink. No soap for hand sink near 3CS. Operator refilled soap box. **Corrected On-Site**
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator at time of inspection did not have written plan for his sushi rice. Operator filled out required documents **Corrected On-Site**
03F-10-5
Basic - Equipment in poor repair. Kitchen flip top right not operating correctly.
14-11-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed bulk containers of salt, sugar, and rice underneath prep table counter with scoop handles buried underneath food items. Operator stored scoops properly **Corrected On-Site**
10-01-5
47
Apr 25, 2024
Routine - Food
No violations found.
100
Apr 23, 2024
Routine - Food
3 critical violations. 3 major violations. 7 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. Dishwasher (Chlorine 00ppm) observed empty gallon of chlorine sanitizer, per manager order was placed for sanitizer. **Warning**
22-41-4
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee at sushi station, used personal cell phone, then proceed to grab romaine lettuces without washing hands first. After instructed employee washed hands and wear gloves. **Corrective Action Taken** **Warning**
12A-29-4
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. Per sushi chef, rice on time at 12:00, employee placed label. **Corrected On-Site** **Warning**
03F-02-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by lack of general knowledge in performing their assigned duties. Employee working as a dishwasher did not know how to test the chlorine sanitizer in dish machine or triple sink. Manager instructed employee **Corrective Action Taken** **Warning**
53B-15-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Quaternary sanitizer test strips. **Warning**
16-37-1
Intermediate - Spray bottle containing toxic substance not labeled. Spray bar area- containing sanitizer, employee labeled. **Corrected On-Site** **Warning**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Large ice machine in service area. **Repeat Violation** **Warning**
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employees hand cream on same tray of single service items for customers, manager removed cream. **Corrected On-Site** **Warning**
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. employees working on food preparation, wearing watches and bracelets . After manager instructed employees removed jewelry. **Corrected On-Site** **Warning**
13-07-4
Basic - Food stored on floor. -Storage area-two containers of soy sauce stored on floor, Employee placed on shelves. -walk in freezer- container of portioned steak. **Corrected On-Site** **Warning**
08B-38-4
Basic - Single-service articles not stored inverted or protected from contamination. Kitchen area, spoons not inverted, employee inverted. **Corrected On-Site** **Warning**
25-06-4
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp s on standing water, Employee removed and placed under cold running water. **Corrected On-Site** **Warning**
06-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Counter-bar area. Employee placed on sanitizer solution bucket. **Corrected On-Site** **Warning**
21-12-4
33
Jun 19, 2023
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
47
Aug 22, 2022
Food-Licensing Inspection
1 major violation. 1 minor violation.
View 2 violations
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Licensing inspection. Training materials available for staff when hired.
53B-01-5
Basic - Covered waste receptacle not provided in women's bathroom. At employee restroom in back of kitchen. Operator made aware that receptacle must be covered. **Corrective Action Taken**
32-12-5
86
Frequently Asked Questions
When was Saito's Japanese Steakhouse last inspected?
The most recent health inspection at Saito's Japanese Steakhouse on file is from Mar 23, 2026. The public record contains 10 inspections in total.
What is the most common violation at Saito's Japanese Steakhouse?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited two times, more than any other issue at Saito's Japanese Steakhouse.
How does Saito's Japanese Steakhouse compare to other restaurants in Dania Beach?
Saito's Japanese Steakhouse most recently scored 100 out of 100, which is higher than the Dania Beach average of 80.
Has Saito's Japanese Steakhouse's inspection record improved over time?
Yes. Recent inspections at Saito's Japanese Steakhouse have averaged around four violations per visit, down from roughly six earlier in the record.
What does a low risk rating mean?
A low risk rating at Saito's Japanese Steakhouse 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 Saito's Japanese Steakhouse inspected?
Based on the inspection history on file, Saito's Japanese Steakhouse is inspected around three times per year on average.
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