Sakana Nikkei
Last inspected: Apr 20, 2026
45
Score
Inspectors have visited Sakana Nikkei six times, with records going back to 2025. The most recent report on file is from Apr 20, 2026. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have held steady across recent visits, averaging around six violations each.
Looking across the full record, “single-use gloves not changed as needed” is the recurring theme, flagged two times.
Compared to other Fort Lauderdale restaurants (averaging 80), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
6
Inspections
2
Critical latest
5
Major latest
0
Minor latest
Inspection History
Apr 20, 2026
Routine - Food
2 critical violations. 5 major violations.
View 7 violations
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Cookline employee entered kitchen with gloves on and began working with food without first washing hands and changing gloves. Reviewed proper hand washing and employee washed hands/put on new gloves. **Corrected On-Site**
12A-09-4
High Priority - 1. Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Walk in freezer - raw chicken stored over ready to eat ice cream. 2. Right Cookline flip top - Raw fish stored over/not properly separated from ready-to-eat sauces. Operator stored all items properly. **Corrected On-Site**
08A-02-6
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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.A **Repeat Violation**
11-26-1
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Dessert low boy - milk - per operator opened 2 days ago. Operator date marked. **Corrected On-Site**
02C-03-5
Intermediate - Handwash sink not accessible for employee use at all times. Cookline hand sink blocked by garbage can. Operator removed. **Corrected On-Site**
31A-09-4
Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
16-62-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Cookline hand sink. Operator replaced. **Corrected On-Site**
31B-02-4
45
Oct 21, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Oyster tags not marked with last date served. **Warning** - From follow-up inspection 2025-10-21: Observed same. **Time Extended**
01C-03-4
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Operator cleaned during inspection. **Corrected On-Site** **Warning** - From follow-up inspection 2025-10-21: Observed same. **Time Extended**
16-21-4
Basic - - From initial inspection : 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. Packs of reduce packaged fish in walk in cooler and cook line flip top. Per operator, fish was removed from freezer earlier today. Operator removed from reduced oxygen packages. **Corrected On-Site** **Admin Complaint** - From follow-up inspection 2025-10-21: 10, 8 ounce Packs raw salmon and 8, 8 ounce packs of raw sea bass in unopened reduced oxygen packaged packs in walk in cooker. Per operator items were placed in walk in yesterday. Reviewed proper procedures and provided operator handout of proper thawing vacuum packed fish. See stop sale. **Admin Complaint**
06-09-1
82
Aug 19, 2025
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Toilet Rooms Maintained
FL-53
35
Jun 20, 2025
Routine - Food
No violations found.
100
Jun 18, 2025
Routine - Food
8 critical violations. 5 major violations. 1 minor violation.
View 14 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cook touched ready to eat lettuce with bare hands for customer order. Reviewed proper procedures and cook washed hands/put on gloves. **Corrected On-Site**
09-01-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Kitchen employee was cutting vegetables with gloves on, touched personal cell phone and then continued to cut vegetables. Reviewed proper procedures and employee removed gloves, washed hands and put on new gloves. **Corrected On-Site**
12A-09-4
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. 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. Cookline - middle flip top - 10 - 8 ounce packs reduced oxygen packaged salmon, 8 - 8 ounce packs reduced oxygen packaged sea bass, per operator placed in this unit yesterday. See stop sale. No tag on/for original container of raw, in-shell oysters. See stop sale.
01B-13-4
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. Cookline - middle flip top - raw Calamari/shrimp/mussels mixture (45-47F); ROP fish (50-51F); cooked short ribs - (45-46F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookline - middle flip top - raw Calamari/shrimp/mussels mixture (45-47F); ROP fish (50-51F); cooked short ribs - (45-46F). Per operator items held in unit overnight. No items prepped or portioned today. See stop sale.
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Cookline - soup (101F - Hot Holding). Per operator holding less than an hour. Operator turned on burner to reheat. **Corrective Action Taken**
03B-01-6
High Priority - Walk in cooler - Raw fish stored over ready-to-eat cooked octopus. Also raw shell eggs stored over ready-to-eat milk. Operator stored all items properly. **Corrected On-Site**
08A-05-6
High Priority - Cooked seafood not reaching a minimum internal temperature of 145 degrees Fahrenheit for 15 seconds. Cookline - sea bass (117-118F - Cooking). Operator placed back on heat source. Sea bass 150-155F **Corrected On-Site**
03C-75-5
Intermediate - Establishment not maintaining oyster tags for 90 days. Reviewed proper procedures.
01C-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Cookline - hand sink blocked by buckets. Operator removed. **Corrected On-Site**
31A-09-4
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. All employees, from hire date, without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
11-26-1
Intermediate - No tag on/for original container of raw, in-shell oysters. See stop sale.
01C-01-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided time as a public health control form to operator and reviewed.
03F-10-5
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. Cookline - middle flip top - 10 - 8 ounce packs reduced oxygen packaged salmon, 8 - 8 ounce packs reduced oxygen packaged sea bass, per operator placed in this unit yesterday. See stop sale.
06-09-1
17
Apr 23, 2025
Food-Licensing Inspection
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Both dish machines not set up at licensing inspection. **Warning**
22-49-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar and cook line. **Warning**
31B-02-4
Intermediate - No soap provided at handwash sink. Bar and cook line. **Warning**
31B-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. Bar and cook line. Operator posted. **Corrected On-Site** **Warning**
31B-04-4
67
Frequently Asked Questions
When was Sakana Nikkei last inspected?
The most recent health inspection at Sakana Nikkei on file is from Apr 20, 2026. The public record contains six inspections in total.
What is the most common violation at Sakana Nikkei?
Across the inspection record, “single-use gloves not changed as needed” has been cited two times, more than any other issue at Sakana Nikkei.
How does Sakana Nikkei compare to other restaurants in Fort Lauderdale?
Sakana Nikkei most recently scored 45 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Sakana Nikkei's inspection record improved over time?
Results have been roughly steady. Inspections at Sakana Nikkei have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Sakana Nikkei 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.
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