Saito's Steak House
Last inspected: Apr 6, 2026
52
Score
Inspectors have visited Saito's Steak House 14 times, with records going back to 2022. The most recent report on file is from Apr 6, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
The trend has been favorable: violation counts have eased from around 10 violations to closer to four violations per visit over the last few inspections.
When inspectors have written things up, “food stored on floor” has been the most frequent reason, cited six times.
By comparison, the average Wellington facility scores 71, putting Saito's Steak House on the weaker side. Diners may want to weigh the inspection history when deciding to visit.
14
Inspections
3
Critical latest
1
Major latest
2
Minor latest
Inspection History
Apr 6, 2026
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Toxic substance/chemical improperly stored. Containers of soap stored over syrup at dry storage area- operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-10-4
High Priority - Non-food grade paper/paper towel used as liner for food container. At reach in cooler non food grade paper napkins used in direct contact with cut onions and sweet potatoes- operator removed. **Corrected On-Site**
14-86-1
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 their face then engaged in food preparation without washing their hands- educated operator- employee washed their hands. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
12A-25-4
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle not labeled- operator labeled. **Corrected On-Site**
41-17-4
Basic - Food stored on floor. At dry storage area- Containers of food stored on the floor - operator removed. **Corrected On-Site**
08B-38-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
52
Dec 10, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Live, small flying insects found. Approximately 8 fries flying around in dry storage area, 2 landing on prep counter. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2025-12-10: Approximately 2 flies flying around in dry storage area. Approximately 1 fly flying around along cook line. **Admin Complaint**
35A-02-7
86
Dec 9, 2025
Routine - Food
6 critical violations.
View 6 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee along cook line, touching shirt and upper section of arm then began handling clean pot to prepare food; no hand wash. Employee washed hands. **Corrected On-Site** **Warning**
12A-16-4
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. Observed employee handle soiled mop then touched prep table along cook line; no hand wash. Employee washed hands and sanitized table. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
12A-29-4
High Priority - Live, small flying insects found. Approximately 8 fries flying around in dry storage area, 2 landing on prep counter. **Repeat Violation** **Admin Complaint**
35A-02-7
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw shelled eggs stored in top portion of make table over cooked beans in bottom portion of make table - no complete physical barrier between top and bottom. Advised operator to store properly. **Warning**
08A-13-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. At cook line: Raw chicken stored over raw steak in flip top cooler. Advised operator to store properly. **Warning**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At prep area: raw shelled eggs (50F - Cold Holding) As per operator, stored on tray 10 mins. Not prepped or portioned today. Operator moved to quick chill. **Corrective Action Taken** **Warning**
03A-02-5
41
Jul 17, 2025
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - - From initial inspection : High Priority - Employee washed hands with no soap. Employee washed hands with only water after employee handled bowls of prepared salads, discussed with operator employee washed hands. **Corrected On-Site** **Warning** - From follow-up inspection 2025-07-17: Employee washed hands in three compartment sink and used no soap, discussed with operator employee re washed hands. **Admin Complaint** **Corrected On-Site**
12A-20-4
Intermediate - - From initial inspection : Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in wok using water faucet for wok, discussed with operator who educated employee, employee washed hands in hand washing sink. **Corrected On-Site** **Warning** - From follow-up inspection 2025-07-17: Employee washed hands in three compartment sink with no soap, discussed with operator who educated employee, employee re washed hands in hand washing sink. **Admin Complaint** **Corrected On-Site**
12A-03-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign provided at hand washing sink near back door, discussed with operator and provided operator with email copy of hand washing sign. **Warning** - From follow-up inspection 2025-07-17: No hand washing sign provided at hand washing sink near back door. **Admin Complaint**
31B-04-4
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves heavily soiled accumulation of soil residues, discussed with operator to clean and sanitize shelves. **Repeat Violation** **Warning** - From follow-up inspection 2025-07-17: Walk in cooler shelves heavily soiled accumulation of soil residues, discussed with operator to clean and sanitize shelves. **Admin Complaint**
22-16-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. At bar area backsplash wall heavily soiled with accumulated grease, food debris, and/or dust, discussed with operator to clean and sanitize wall. **Warning** - From follow-up inspection 2025-07-17: At bar area backsplash wall heavily soiled with accumulated grease, food debris, and/or dust, discussed with operator to clean and sanitize wall. **Admin Complaint**
36-27-5
67
Jul 16, 2025
Routine - Food
7 critical violations. 4 major violations. 6 minor violations.
View 17 violations
High Priority - Employee washed hands with no soap. Employee washed hands with only water after employee handled bowls of prepared salads, discussed with operator employee washed hands. **Corrected On-Site** **Warning**
12A-20-4
High Priority - Live, small flying insects found In kitchen approximately 3 live flying insects landing on make line shelves ,discussed with operator who killed flys and cleaned and sanitized areas. **Corrected On-Site** **Admin Complaint**
35A-02-7
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In reach in freezer non commercially packaged raw squid stored above peppers, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach in cooler raw beef stored directly above bean sprouts and butter, discussed with operator who corrected storage of products. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. In kitchen soap stored on table next to clean and sanitize knives, discussed with operator who corrected storage of products. **Corrected On-Site** **Warning**
41-10-4
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. Employee wiped nose with hand and without washing hands employee handled clean and sanitized utensils, discussed with operator employee washed hands. **Corrected On-Site** **Warning**
12A-25-4
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. Hibachi chef handled cash and without washing hands employee handled the tops or multiple squirt bottles on crash cart, discussed with operator employee washed hands. **Corrected On-Site** **Warning**
12A-29-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Employee washed hands in wok using water faucet for wok, discussed with operator who educated employee, employee washed hands in hand washing sink. **Corrected On-Site** **Warning**
12A-03-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. In kitchen on shelf large bins of cooked rice (121F - Cooling) at 3:30 since 2:00 to 112F at 3:45, at this current rate of cooling product will not reach 70F within 2 hours, discussed with operator who moved product to freezer to rapid chill. **Corrective Action Taken** **Warning**
03D-15-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Establishment using time as a public health control properly time marked with no written procedures, provided operator written procedures via email, operator printed and filled before end of inspection. **Corrected On-Site** **Warning**
03F-10-5
Intermediate - Food-contact surface soiled with fly swatter, discussed with operator who cleaned and sanitized cutting board. **Corrected On-Site** **Warning**
22-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. No hand washing sign provided at hand washing sink near back door, discussed with operator and provided operator with email copy of hand washing sign. **Warning**
31B-04-4
Basic - Floor area(s) covered with standing water. In front of walk in cooler In kitchen large puddle of standing water, discussed with operator to clean and sanitize floor. **Warning**
36-22-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. At bar area backsplash wall heavily soiled with accumulated grease, food debris, and/or dust, discussed with operator to clean and sanitize wall. **Warning**
36-27-5
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Above flip top cooler sticky tape strips have approximately 30 dead flying insects, discussed with operator who removed tape strips. **Corrected On-Site** **Admin Complaint**
35A-06-4
Basic - Single-service articles improperly stored. Inside employee bathroom bundles of single service napkins stored on shelf, discussed with operator who removed napkins from bathroom. **Corrected On-Site** **Warning**
25-05-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk in cooler shelves heavily soiled accumulation of soil residues, discussed with operator to clean and sanitize shelves. **Repeat Violation** **Warning**
22-16-4
17
Apr 3, 2025
Complaint Full
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw salmon in walk in cooler Removed **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over lemons in two door sliding cooler at prep area Removed **Corrected On-Site**
08A-05-6
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Food handlers put gloves on without washing hands before handling food items and equipment
12A-07-5
Intermediate - Spray bottle containing toxic substance not labeled. In dining room at register Labeled **Corrected On-Site**
41-17-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphone over bane Marie on cook line
40-06-5
Basic - Food stored on floor. Soy sauce buckets on floor near dish machine **Repeat Violation**
08B-38-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Produce walk in cooler
22-16-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan cover Sliding two door cooler in prep area Fan cover in sliding door cooler at wait station
36-34-5
47
Mar 10, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Unwashed fruits/vegetables stored with ready-to-eat food. At walk in cooler: unwashed ginger stored above containers of cooked rice. **Warning** - From follow-up inspection 2025-03-10: Same. **Time Extended**
08B-17-4
95
Feb 28, 2025
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
52
Nov 8, 2024
Routine - Food
6 critical violations. 1 major violation. 1 minor violation.
View 8 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
15
Mar 20, 2024
Complaint Full
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Mar 19, 2024
Complaint Full
5 critical violations. 2 major violations. 9 minor violations.
View 16 violations
High Priority - Toxic substance/chemical improperly stored Hand sanitizer and soap stored with ketchup and chili sauce in storage area in kitchen.
41-10-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. dumplings (44F- Cold Holding) reach in cooler at end of cook line. Not prepped or portioned. In unit overnight.
03A-02-5
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. dumplings (44F- Cold Holding) reach in cooler at end of cook line. Not prepped or portioned. In unit overnight. Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Five containers of cooked rice (46-50F - Cooling) in walk in cooler. Not prepped or portion. In unit over four hours. Food did not reach 41F within six hours. In large plastic bins covered.
01B-02-5
High Priority - Stop Sale issued due to adulteration of food product. Onions in walk in cooler contain condensation from walk in cooler vent.
01B-03-5
High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Five containers of cooked rice (46-50F - Cooling) in walk in cooler. Not prepped or portion. In unit over four hours. Food did not reach 41F within six hours. In large plastic bins covered.
03D-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle with Blue solution in bar cabinet
41-17-4
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. 2/1/24
53B-14-5
Basic - Bowl or other container with no handle used to dispense food. Cup as scoop in rice bucket on floor
14-01-5
Basic - Condensation or other drainage not disposed of according to law. Condensation from walk in cooler vent dripping onto uncovered container of onions. All Food removed from unit.
28-02-4
Basic - Equipment in poor repair. Rusted stainless steal containers over dish machine
14-11-5
Basic - Food stored on floor. Buckets of food on floor outside walk in coolers. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Freezer chest in kitchen
14-69-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. Straws without wrappers at bar
25-09-4
Basic - Stored food not covered. Food uncovered in walk in cooler and walk in freezer Food uncovered in freezer chest
08B-12-5
Basic - Working containers of food removed from original container not identified by common name. Sugar
02D-01-5
25
Jan 8, 2024
Routine - Food
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Container of medicine improperly stored. Medication stored over food prep table on cook line Removed **Corrected On-Site**
41-07-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw beef over broccoli in walk in freezer Removed **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauces in walk in cooler Raw scallops over onions in walk in cooler Removed **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over lobster in walk in cooler Raw beef over shrimp sliding glass door cooler Removed **Corrected On-Site**
08A-20-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Rice cooked 24 hours ago in walk in cooler
02C-02-5
Basic - Food stored on floor. Sauce buckets on floor in kitchen Carrots on floor in walk in cooler
08B-38-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. One door freezer
08B-49-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Clean stainless containers not inverted
24-05-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Straws at bar
25-02-4
41
Feb 3, 2023
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored above cut carrots and raw salmon over cooked broccoli inside walk-in coolers. Operator stored properly **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Small cooler across from fryer, wontons 48°F cold Holding, Per operator product stored for approximately 2 hours. Per operator product not prepared or portioned today. Operator moved to walk-in cooler **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
03A-02-5
Intermediate - Certified Food Manager or person in charge failed to notify the division of employee diagnosed with Norovirus, Hepatitis A, Shigella spp., Shiga toxin-producing Escherichia coli, Typhoid fever (caused by Salmonella Typhi) or Salmonella (nontyphoidal). Emailed poster to operator. **Corrective Action Taken**
11-01-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed inside walk-in cooler deep containers with cooked brocoli at 3:pm (62°F cooling) since 30 minutes , rechecked at 3:27pm same temperature At the current cooling rate product will not cool to 41°F within 6 hours. Operator moved to shallow pan **Corrective Action Taken**
03D-15-4
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. Emailed form to operator **Corrective Action Taken**
11-26-1
Basic - Several containers with butter , sauce stored on floor throughout the kitchen area. Advised operator to stored at least 6" from the floor. **Corrective Action Taken**
08B-38-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Throughout the kitchen area. Operator removed **Corrected On-Site**
12B-07-4
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. Operator opened **Corrected On-Site**
06-09-1
47
Aug 11, 2022
Routine - Food
3 critical violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a container with Raw beef over butter,and a container with raw chicken over sauces inside walk-in cooler Operator stored properly **Corrected On-Site**
08A-05-6
High Priority - Employee cracked raw shell eggs and then handled a bowl with ready-to-eat food( cooked rice) and/or clean equipment or utensils without washing hands. Employee washed hands **Corrected On-Site**
12A-27-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed seating on prep area Cooked rice 60°F cold Holding and inside small cooler across from fryers , raw shrimp, pork dumpling 46-50°F cold Holding). Per operator products stored for approximately 3 hours. Per operator products not prepared or portioned today. Operator moved products to walk-in cooler **Corrective Action Taken**
03A-02-5
Basic - Employee opened beverage container on a food preparation table or over/next to clean equipment/utensils. Operator discarded **Corrected On-Site**
12B-07-4
Basic - Equipment in poor repair. Walk-in freezer door not closing properly.
14-11-5
Basic - Food stored on floor. Observed several containers with cut onions stored on the floor inside #2 walk-in cooler. Operator stored properly **Corrected On-Site**
08B-38-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed lobster tails thawing on standing water. Operator moved product to 3 compartment sink under running water **Corrected On-Site**
06-01-5
52
Frequently Asked Questions
When was Saito's Steak House last inspected?
The most recent health inspection at Saito's Steak House on file is from Apr 6, 2026. The public record contains 14 inspections in total.
What is the most common violation at Saito's Steak House?
Across the inspection record, “food stored on floor” has been cited six times, more than any other issue at Saito's Steak House.
How does Saito's Steak House compare to other restaurants in Wellington?
Saito's Steak House most recently scored 52 out of 100, which is lower than the Wellington average of 71.
Has Saito's Steak House's inspection record improved over time?
Yes. Recent inspections at Saito's Steak House have averaged around four violations per visit, down from roughly 10 earlier in the record.
What does a high risk rating mean?
A high risk rating at Saito's Steak House means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Saito's Steak House inspected?
Based on the inspection history on file, Saito's Steak House is inspected around four times per year on average.
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