Saki Endless Sushi & Hibachi
Last inspected: Apr 15, 2026
64
Score
Public records show 12 inspections at Saki Endless Sushi & Hibachi stretching back to 2022. The most recent visit was on Apr 15, 2026. The medium risk tier sits in the middle: not spotless, but not alarming either.
The picture has gotten worse over the last few visits, with the average climbing from around four violations to closer to 13 violations.
Across the inspection history, “food stored on floor” is the issue that surfaces most often, recorded five times.
The city-wide average sits at 74, which Saki Endless Sushi & Hibachi's 64 doesn't quite reach. The record is unremarkable in either direction.
12
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Apr 15, 2026
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken over raw shrimp in the walk in cooler.
08A-20-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed stained cutting boards on the flip top units.
22-02-4
Basic - Cutting board has cut marks and is no longer cleanable on the flip top unit.
14-09-4
Basic - Stored food not covered. Observed desserts with no covering in walk in cooler.
08B-12-5
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Current Hotel and Restaurant license not displayed. Observed an expired license on display.
50-09-4
64
Oct 13, 2025
Routine - Food
9 critical violations. 5 major violations. 20 minor violations.
View 34 violations
High Priority - Non-food grade paper/paper towel used as liner for food container. Paper bag under stuffed jalapeños in walk in cooler. Operator removed. **Corrected On-Site**
14-86-1
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken and raw beef over raw squid and raw fish. Operator moved. **Corrected On-Site**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef over open uncovered can of bamboo shoots. Operator moved bamboo. **Corrected On-Site**
08A-05-6
High Priority - Quaternary ammonium sanitizer not at proper minimum strength for manual warewashing. Do not use equipment/utensils not properly sanitized. In bat measured at 150ppm. Operator corrected remeasured at 200ppm **Corrected On-Site**
22-43-4
High Priority - Container of medicine improperly stored. Pain reliever located on cook line above preparation and bar above cooler operator removed. **Corrected On-Site**
41-07-4
High Priority - Dented/rusted cans present. See stop sale. Gold label soy sauce 1.86 liters can dented on scene. **Repeat Violation**
01B-01-4
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. Measured at 10ppm Operator corrected, remeasured at 100ppm. **Corrected On-Site**
22-41-4
High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Observed employee on cooling rinse glove covered hand in hand wash sink for less than 15 seconds. Discussed proper handwashing with staff and manager.
12A-17-4
High Priority - Food placed in soiled container/equipment. Bulk containers soiled.
08B-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soiled knives on magnetic racks.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Metal scrubbing utensil stored in handwashing sink in kitchen by cookline. Operator removed. **Corrected On-Site**
31A-11-4
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/ 2 sushi 1 host 1 server 3 cooks 1 dishwasher. Manager arrived during inspection **Corrected On-Site**
53A-05-6
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. Manuel Victor
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle next to handwashing sink in kitchen and in bar. Operator labeled container. **Corrected On-Site**
41-17-4
Basic - Standing water in bottom of reach-in-cooler. On sushi line.
29-49-6
Basic - Plumbing system in disrepair. Handwashing sink by dishwashing station machine 130 degrees. Cold water not working.
29-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan guards soiled.
23-03-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water for utensils in mini crockpot 123F
10-07-4
Basic - Food stored on floor. Cooking oil and buckets of sauce stored on floor. Operator moved bucket to proper area. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Bowl or other container with no handle used to dispense food. Multiple instances of bowls being used as scoops throughout kitchen and sushi bar.
14-01-5
Basic - Food storage container/container lid cracked or broken. Multiple instances at soda station and dish room.
14-38-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Door rusted will not close properly, has gap on bottom and sides.
35B-01-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Hanging sticky trap near cookline. Operator removed. **Corrected On-Site**
35A-06-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting in drying racks and at wait station station soda machine and bar
24-08-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food and drink located in kitchen and bar, not segregated. Operator moved. **Corrected On-Site**
08B-49-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverages on prep counter in kitchen and over cooler in bar. Operator moved. **Corrected On-Site**
12B-07-4
Basic - Damaged/spoiled/recalled food not properly segregated. Gold label soy sauce 1.86 liters can dented on scene. **Repeat Violation**
08B-20-4
Basic - Working containers of food removed from original container not identified by common name. Bulk seasoning containers unlabeled in kitchen. Operator labeled containers. **Corrected On-Site**
02D-01-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Twenty (20) foot-candles of light not provided inside equipment where food is stored. Inspector had to use flashlights to identify food and any dates in walk in.
38-08-4
Basic - Cutting board has cut marks and is no longer cleanable. Cutting boards on sushi line and kitchen.
14-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice buckets not inverted, pans on drying rack not inverted with standing water. Operator inverted items. **Corrected On-Site**
24-05-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Ceiling tiles in kitchen soiled and damaged. Appear to be drooping.
36-32-5
Basic - Stored food not covered. Multiple uncovered items within walk in cooler. Operator covered items. **Corrected On-Site**
08B-12-5
6
May 16, 2025
Routine - Food
No violations found.
100
May 14, 2025
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Banana peel has been partially opened and flies are in 2 bananas. **Warning**
01B-13-4
High Priority - Live, small flying insects found. 5 live flies on bananas in the kitchen. **Warning**
35A-02-7
High Priority - Dented/rusted cans present. See stop sale. Dented pineapple can. Dented tomato ketchup can. Hoisin sauce can. **Warning**
01B-01-4
Basic - Dead roaches on premises. 1 dead roach on the floor in the kitchen. Operator discarded and sanitizer area. **Corrected On-Site** **Repeat Violation** **Warning**
35A-03-4
Basic - Food stored on floor. Container of sauce on the floor in the walk in cooler. Pans of frozen food on the floor in the freezer. Operator relocated so that food is no longer stored on the floor. **Corrected On-Site** **Warning**
08B-38-4
58
Mar 11, 2025
Complaint Full
1 minor violation.
View 1 violation
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
95
Mar 10, 2025
Complaint Full
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Roach activity present as evidenced by live roaches found. 1 live roach near exit door. 1 live under dish machine 1 live in hinge of reach in cooler door. 1 live under table in dining room area. 1 live roach on bowl I'm warewashing area. All roaches have been killed and the areas have been sanitized.
35A-05-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Bowl or other container with no handle used to dispense food. In rice. Operator relocated. **Corrected On-Site**
14-01-5
Basic - Dead roaches on premises. 2 dead roaches in the floor near soda syrup bags 1 dead under soda station in server area. 2 dead on floor under cook line All have been discarded and the areas sanitized
35A-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Exit door near walk in cooler.
35B-01-4
Basic - Food stored on floor. Soy sauce container on the floor in the wall in cooler. Operator relocated **Corrected On-Site**
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Grease build up inside fryer doors. Behind equipment on cookline
23-03-4
64
Dec 18, 2024
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw pork, Raw beef and raw eggs stored on top shelf of cooler over ready to eat food. Manager moved the raw meats to the bottom shelf **Corrected On-Site**
08A-05-6
Basic - Food stored on floor. Buckets containing packaged food stored on the floor of walk in freezer. Discussed the need to store all foods a minimum of 6" off the floor.
08B-38-4
82
Jun 3, 2024
Routine - Food
2 critical violations. 1 major violation. 5 minor violations.
View 8 violations
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. Operator was able to determine the when the food was placed on time and time stamped during inspection. **Corrected On-Site**
03F-02-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 3 live flies near cook line. **Repeat Violation**
35A-02-6
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
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 employees beverages on prep table near clean equipment and food.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell ohone store on upper shelf of cook line **Corrected On-Site**
40-06-5
Basic - Floor soiled/has accumulation of debris. Floor soiled cook line, prep area and storage area.undermand behind equipment
36-73-4
Basic - Raw fruits/vegetables not washed prior to preparation. Employee cutting green onions from the bag with out washing. Discussed the need to wash produce before cutting.
08B-39-4
Basic - Stored food not covered. **Corrected On-Site**
08B-12-5
52
Nov 2, 2023
Complaint Full
3 critical violations. 6 minor violations.
View 9 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Spring roll 124F held over fryer. Operator reheated spring rolls to 167F **Corrected On-Site**
03B-01-6
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. 1 live fly observed near back exterior door in kitchen. No contamination observed.
35A-02-6
High Priority - Container of medicine improperly stored. Peroxide stored on upper shelf of cook line. Operator removed peroxide **Corrected On-Site**
41-07-4
Basic - Cutting board has cut marks and is no longer cleanable. Behind sushi bar
14-09-4
Basic - Dead roaches on premises. 1 dead roach observed in mop sink. Operator disposed of dead roach and cleaned and sanitized the area. **Corrected On-Site**
35A-03-4
Basic - Food storage container/container lid cracked or broken. Plastic cups behind bar cracked/ broken.
14-38-4
Basic - Food stored on floor. 3 cases of food stored on freezer floor. No deliveries today. Discussed the need to store all food a minimum of 6 inches off the floor. **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice. Behind bar **Corrected On-Site**
10-08-5
Basic - Working containers of food removed from original container not identified by common name. Squeeze bottles containing food removed from its original container not labeled with common name. **Repeat Violation**
02D-01-5
47
Jan 23, 2023
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food in Good Condition, Safe, and Unadulterated
FL-13
Potentially Hazardous Food Held at Proper Temperature
FL-16
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Lighting Adequate; Required Shields in Place
FL-36
33
Nov 22, 2022
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards Lower shelf of prep table. Dry ingredient bins **Repeat Violation** **Warning** - From follow-up inspection 2022-11-22: **Time Extended**
22-02-4
90
Nov 21, 2022
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. 15 rodent droppings observed under dish machine. No other droppings observed, no chew marks observed. The area was cleaned and sanitized during the inspection.**Corrected On-Site** **Corrected On-Site** **Repeat Violation** **Admin Complaint**
35A-04-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken above raw fish. Operator moved chicken to a bottom shelf **Corrected On-Site** **Warning**
08A-20-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator was able to receive proof of parasite distraction during inspection. **Corrected On-Site** **Warning**
01D-01-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards Lower shelf of prep table. Dry ingredient bins **Repeat Violation** **Warning**
22-02-4
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/ **Warning**
53A-05-6
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. 2 employee beverages, 1 on prep table and 1 on shelf above cook line. Operator removed employee beverages **Corrected On-Site** **Repeat Violation** **Warning**
12B-07-4
Basic - Floor soiled/has accumulation of debris. Cook line, prep areas, storage areas **Warning**
36-73-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Exterior of dish machine **Warning**
23-03-4
Basic - Outer openings not protected with self-closing doors. Back door open. Operator closed back door **Corrected On-Site** **Warning**
35B-03-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Glass front reach in cooler interior soiled with build up of food debris. Discussed the need to keep the interior of refrigerated units clean and sanitized **Warning**
22-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Chicken thawed at room temperature 35F held on counter. Operator moved chicken to walk in cooler. **Corrective Action Taken** **Warning**
06-01-5
39
Frequently Asked Questions
When was Saki Endless Sushi & Hibachi last inspected?
The most recent health inspection at Saki Endless Sushi & Hibachi on file is from Apr 15, 2026. The public record contains 12 inspections in total.
What is the most common violation at Saki Endless Sushi & Hibachi?
Across the inspection record, “food stored on floor” has been cited five times, more than any other issue at Saki Endless Sushi & Hibachi.
How does Saki Endless Sushi & Hibachi compare to other restaurants in Palm Harbor?
Saki Endless Sushi & Hibachi most recently scored 64 out of 100, which is lower than the Palm Harbor average of 74.
Has Saki Endless Sushi & Hibachi's inspection record improved over time?
No. Recent inspections at Saki Endless Sushi & Hibachi have averaged around 13 violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Saki Endless Sushi & Hibachi means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Saki Endless Sushi & Hibachi inspected?
Based on the inspection history on file, Saki Endless Sushi & Hibachi is inspected around four times per year on average.
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