Saxsay Restaurant
Last inspected: Jan 14, 2026
100
Score
Going back to 2022, Saxsay Restaurant has nine inspections in the public record. Inspectors last stopped by on Jan 14, 2026. A low risk tier reflects an inspection that turned up minimal issues.
Inspection results have stayed in a similar range over the last few visits, averaging around four violations each.
Looking across the full record, “observed” is the recurring theme, flagged three times.
Restaurants in Tamarac average 77, so Saxsay Restaurant is doing better than most peers. The record reflects steady performance over time.
9
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Jan 14, 2026
Routine - Food
No violations found.
100
Jan 13, 2026
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
41
Aug 14, 2025
Routine - Food
3 critical violations. 1 major violation.
View 4 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
50
Jun 19, 2025
Food-Licensing Inspection
No violations found.
100
Oct 23, 2024
Complaint Full
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
High Priority - Observed: 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. 1) Kitchen flip top; sliced tomatoes (63F - Cold Holding); noodle (60F - Cold Holding); cut fish (56F - Cold Holding) per operator foods not portioned or prepared today, in unit more than 4 hrs. Observed flip top not holding food at adequate temperatures. 2) raw fish (55F - Cold Holding); cooked rice (61F - Cold Holding); octopus (56F - Cold Holding); raw shrimp (55F - Cold Holding). Per operator foods not portioned or prepared today, in unit overnight. Observed walk in cooler not holding food at adequate temperatures. See stop sale Priority: High Priority
01B-02-5
High Priority - Observed: Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. 1) raw shell eggs on top shelf over raw fish in walk in cooler. Operator removed and stored properly Priority: High Priority
08A-20-5
High Priority - Observed: Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Kitchen flip top; sliced tomatoes (63F - Cold Holding); noodle (60F - Cold Holding); cut fish (56F - Cold Holding) per operator foods not portioned or prepared today, in unit more than 4 hrs. Observed flip top not holding food at adequate temperatures. 2) raw fish (55F - Cold Holding); cooked rice (61F - Cold Holding); octopus (56F - Cold Holding); raw shrimp (55F - Cold Holding). Per operator foods not portioned or prepared today, in unit overnight. Observed walk in cooler not holding food at adequate temperatures. See stop sale **Repeat Violation** **Admin Complaint** Priority: High Priority
03A-02-5
Intermediate - Observed: No paper towels or mechanical hand drying device provided at handwash sink. Located in back men’s room near triple sink area. No paper towels. Operator placed paper towels **Corrected On-Site** Priority: Intermediate
31B-02-4
Intermediate - Observed: No probe thermometer provided to measure temperature of food products. Priority: Intermediate
05-08-4
Intermediate - Observed: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. **Repeat Violation** Priority: Intermediate
16-37-1
Basic - Observed: Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. 1) Walk In cooler not holding food at adequate temperatures, ambient thermometer reads 50F° 2) Reach in Flip top not holding food at adequate temperatures, Ambient temperature 46F° Priority: Basic
14-74-7
Basic - Observed: Dead roaches on premises. Observed 1 dead roach in single door reach in cooler. Operator removed, cleaned and sanitized area. Priority: Basic
35A-03-4
Basic - Observed: Ice buildup in reach-in freezer. Priority: Basic
14-69-4
Basic - Observed: No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer in kitchen flip top Priority: Basic
05-09-4
39
Feb 28, 2024
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dish washer handled dirty dishes then removed clean dishes from Dish washer
12A-13-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Octopus 45F
03A-02-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. No chlorine test kit used for Dish machine, 3 compartment sink and sanitizer bucket
16-33-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit present
16-37-1
61
Nov 28, 2023
Routine - Food
1 critical violation. 5 major violations. 4 minor violations.
View 10 violations
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. Dishwasher handled clean plates and pans from dishmachine after scrubbing and cleaning them without first removing gloves and washing hands.
12A-29-4
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. Bulletin printed and provided. **Corrected On-Site**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit.
16-37-1
Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. In E Line reach in cooler by hot line, portioned cooked beef, tripe, and chicken items thawed without date pulled from freezer. Per manager items pulled from freezer less than 24 hrs.
02C-04-5
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. Probe thermometer reading 65F in ice water. Calibrated thermometer to 32F in ice water. **Corrected On-Site**
05-06-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. 1) In back storage area reach in freezers, multiple food items individually portioned and frozen not date marked for when produced. 2) house made flan in reach in cooler by cold station missing date prepared. Per manager prepared 5 days ago
02C-02-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee at hot cook line wearing watch and bracelet. Employee removed both. **Corrected On-Site**
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Non inverted metal pans in shelves by cold prep station with visible water.
24-08-4
Basic - In-use wet wiping cloth/towel used under cutting board. Wet cloth under cutting board in back prep area.
21-04-4
Basic - Old labels stuck to food containers after cleaning. Several clean pans and containers in dish area have old labels still affixed. **Repeat Violation**
16-46-4
43
Jan 20, 2023
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Wiping Cloths Properly Used and Stored
FL-41
74
Aug 12, 2022
Routine - Food
6 critical violations. 6 major violations. 16 minor violations.
View 28 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee remove dirty glass to dish area and return to work station without washing hands. **Warning**
12A-13-4
High Priority - Employee used tobacco, ate, or drank then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee eating at cook line, then proceeded to engage in food preparation and food stocking without washing hands or changing gloves. **Warning**
12A-05-4
High Priority - Observed Employees rubbed hands together for less than 10-15 seconds while washing hands. **Warning**
12A-17-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over French fries in reach in freezer **Warning**
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. Observed boiled potatoes, sweet potatoes, octopus, butter, calamari, fish all at 47°F all TCS foods greater than 41°F for 4 hours or more **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed boiled potatoes, sweet potatoes, octopus, butter, calamari, fish all at 47°F all TCS foods greater than 41°F for 4 hours or more **Warning**
03A-02-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
11-07-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting boards at reach in cooler with mold like substance. **Warning**
22-02-4
Intermediate - Handwash sink located at reach in cooler at cook line as a dump sink used for purposes other than handwashing. **Warning**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink located at waiter station. Operator placed paper at hand washing sink **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed throughout reach in cooler and walk in products prepared more than 24 hours with no date marking **Warning**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed clear bottles with degreaser not labeled. Operator labeled containers. **Corrected On-Site** **Warning**
41-17-4
Basic - Dead roaches on premises. Observed 17 dead roaches in dishwasher area on floor under dish machine and shelves. Operator cleaned up all dead roaches. **Corrected On-Site** **Warning**
35A-03-4
Basic - Observed Wet wiping cloth not stored in sanitizing solution between uses at prep line and cook line. **Warning**
21-12-4
Basic - Buildup of food debris/soil residue on equipment door handles and gaskets with mold like substance. **Warning**
23-24-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
Basic - Employee eating in a food preparation or other restricted area. Observed employees eating at prep area and cook line. Observed employee drinking open can soda at cook line. **Warning**
12B-02-4
Basic - Employee personal items cellular phone, keys, stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employees in food preparation without wearing hair restraint. **Warning**
13-03-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on dirty foil paper beside ice machine. **Warning**
10-12-5
Basic - In-use tongs stored on oven door handle at cook line between uses. **Warning**
10-20-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed handle of scoop directly touching tomatoes at reach in cooler located at reach in cooler at front counter. **Warning**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils stored in standing water at 10-124°F. **Warning**
10-07-4
Basic - Observed Working containers of sugar removed from original container not identified by common name. Observed clear squeeze bottles with water and wine not labeled. Operator labeled containers. **Corrected On-Site** **Warning**
02D-01-5
Basic - Old labels stuck to food containers after cleaning. **Warning**
16-46-4
Basic - Single-service articles to go not stored inverted or protected from contamination. **Warning**
25-06-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength Observed wiping cloth buckets chlorine sanitizing solution throughout at 0 ppm. Operator corrected to 100 ppm. **Corrected On-Site** **Warning**
21-07-4
10
Frequently Asked Questions
When was Saxsay Restaurant last inspected?
The most recent health inspection at Saxsay Restaurant on file is from Jan 14, 2026. The public record contains nine inspections in total.
What is the most common violation at Saxsay Restaurant?
Across the inspection record, “observed” has been cited three times, more than any other issue at Saxsay Restaurant.
How does Saxsay Restaurant compare to other restaurants in Tamarac?
Saxsay Restaurant most recently scored 100 out of 100, which is higher than the Tamarac average of 77.
Has Saxsay Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Saxsay Restaurant have averaged around four violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Saxsay Restaurant 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 Saxsay Restaurant inspected?
Based on the inspection history on file, Saxsay Restaurant is inspected around three times per year on average.
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