Shakai
Last inspected: Feb 11, 2026
47
Score
Public records show 11 inspections at Shakai stretching back to 2022. The most recent visit was on Feb 11, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Recent visits have flagged more than earlier ones: around 11 violations per visit lately, up from roughly nine violations before.
Looking across the full record, “working containers of food removed” is the recurring theme, flagged four times.
Compared to other Orlando restaurants (averaging 79), there's room to close the gap. Diners may want to scan the inspection details before deciding to visit.
11
Inspections
0
Critical latest
2
Major latest
11
Minor latest
Inspection History
Feb 11, 2026
Routine - Food
2 major violations. 11 minor violations.
View 13 violations
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. -Soda nozzle bar . Operator cleaned **Corrected On-Site**
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. -Hand sink block by trash and hamper. In kitchen. Operator removed **Corrected On-Site**
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. In vinegar. Operator removed **Corrected On-Site**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Hat on shelf with dry goods. Operator removed -phone on top pf clean towel on prep table. Operator removed phone. And removed towel to be clean -Employee bagged clothes on top of container of foods. Operator removed **Corrected On-Site**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Prep person
13-04-4
Basic - Equipment in poor repair. Hood filter broken
14-11-5
Basic - Food not stored at least 6 inches off of the floor. -container of Flour on floor. Operator removed **Corrected On-Site**
08B-47-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In rice. Operator removed **Corrected On-Site**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil stored in 97F . Operator reheat water. Hecked at 135F **Corrected On-Site**
10-07-4
Basic - Light not functioning. Lights missing under hood
36-62-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan on shelf
23-03-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -ready to eat carrot and onions under unwashed vegetablesin cooler. Operator removed **Corrected On-Site**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. -Label on miso and ichiban soups. Operator labeled **Corrected On-Site**
02D-01-5
47
Sep 2, 2025
Routine - Food
1 critical violation. 5 major violations. 10 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Raw shrimp, 45F cold holding in prep cooler less than 4hrs per operator. Operator immediately put on ice for temperature recovery **Corrective Action Taken**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Soda nozzles at bar slightly soiled
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At bar. Operator immediately replaced **Corrected On-Site**
31B-02-4
Intermediate - Non-pitting surface rust on food-contact equipment. Interior of microwave on cook line chipped and rusted
22-31-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
53B-13-5
Basic - No handwashing sign provided at a hand sink used by food employees. Men's bathroom
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sides of fryer and flat top heavily soiled -Gaskets in grill cooler and also freezer next to salad cooler
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Operator immediately removed **Corrected On-Site**
12B-13-4
Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. On floor. Operator immediately removed **Corrected On-Site**
21-44-1
Basic - Working containers of food removed from original container not identified by common name. Flour, panko. Operator immediately labeled **Corrected On-Site**
02D-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food stored on top of container of teriyaki sauce. Operator immediately removed **Corrected On-Site**
08B-49-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Sushi prep, and waitress wearing watches, immediately removed **Corrected On-Site**
13-07-4
Basic - Equipment in poor repair. Hood filters
14-11-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water was 130F less than 4hrs per operator. advised to reheat to 165F for temp recovery and hold at 135F. Operator turned up heat in crockpot **Corrective Action Taken**
10-07-4
Basic - No Heimlich maneuver/choking sign posted. Provided to operator
51-13-4
32
Apr 1, 2025
Complaint Full
5 minor violations.
View 5 violations
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee Drink on waffle cooler. Operator immediately removed **Corrected On-Site**
12B-07-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Servers wearing watches
13-07-4
Basic - Food storage container/container lid cracked or broken. On sugar container
14-38-4
Basic - In-use tongs stored on equipment door handle between uses. On fryer and oven **Corrected On-Site**
10-20-4
Basic - Working containers of food removed from original container not identified by common name. Sugar. Operator immediately labeled **Corrected On-Site**
02D-01-5
78
Nov 14, 2024
Complaint Full
2 major violations. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
47
Jul 12, 2024
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
55
Feb 9, 2024
Routine - Food
4 major violations. 7 minor violations.
View 11 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Other manager on duty has Certified Manager Certificate. Owner does not have one. But plans to get one.
53A-01-7
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Smoke salmon Medium rare steak Operator corrected menu on site **Corrected On-Site**
02B-01-5
Basic - Bowl or other container with no handle used to dispense food. sugar and vinegar containers **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drinks and purse on waffle chest freezer **Corrected On-Site**
12B-07-4
Basic - Floor tiles missing and/or in disrepair. At left side of bar
36-17-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil's in water of 74F . Operator discarded water. **Corrected On-Site**
10-07-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave on cook line
22-08-4
Basic - Plumbing system in disrepair. Hand Sink at bar . Constantly leaks at faucet. Operator is aware
29-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. Shrimp thawing in standing water. Operator put under running water **Corrected On-Site**
06-01-5
47
Nov 17, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Operator is in progress of updating menu's **Warning** - From follow-up inspection 2023-09-18: Operator is in process of updating menus. Some menu items are marked. Others are not**Time Extended** **Time Extended** - From follow-up inspection 2023-11-17: Operator has not completed menu.**Admin Complaint** **Admin Complaint**
02B-04-5
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator uses time as a public health control for sushi rice. Operator did not have time marked. Operator put correct time for sushi rice 10:30am discard after 2:30pm **Corrected On-Site** - From follow-up inspection 2023-09-18: **Time Extended** - From follow-up inspection 2023-11-17: Provided operator with time plan **Time Extended**
03F-10-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2023-09-18: **Time Extended** - From follow-up inspection 2023-11-17: **Time Extended**
35B-01-4
78
Sep 18, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - - From initial inspection : Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Operator is in progress of updating menu's **Warning** - From follow-up inspection 2023-09-18: Operator is in process of updating menus. Some menu items are marked. Others are not**Time Extended** **Time Extended**
02B-04-5
Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator uses time as a public health control for sushi rice. Operator did not have time marked. Operator put correct time for sushi rice 10:30am discard after 2:30pm **Corrected On-Site** - From follow-up inspection 2023-09-18: **Time Extended**
03F-10-5
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. - From follow-up inspection 2023-09-18: **Time Extended**
35B-01-4
78
Jul 20, 2023
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw Salmon over Krab sticks in reach in cooler. **Corrected On-Site**
08A-05-6
High Priority - Toxic substance/chemical improperly stored. Sani bucket **Corrected On-Site**
41-10-4
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Utensil in water of 118F . Operator discarded water **Corrected On-Site**
10-05-5
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. Milk. Operator put correct date **Corrected On-Site**
02C-03-5
Intermediate - Menu contains an item made with a raw/undercooked animal food as an ingredient and description of item does not inform consumer of raw/undercooked animal food ingredient. Operator is in progress of updating menu's **Warning**
02B-04-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Operator uses time as a public health control for sushi rice. Operator did not have time marked. Operator put correct time for sushi rice 10:30am discard after 2:30pm **Corrected On-Site**
03F-10-5
Basic - Food stored on floor. Container of cornstarch **Corrected On-Site**
08B-38-4
Basic - Standing water in bottom of reach-in-cooler. In reach in cooler at entry way of kitchen. Operator cleaned **Corrected On-Site**
29-49-6
Basic - Working containers of food removed from original container not identified by common name. Container of cornstarch **Corrected On-Site**
02D-01-5
Basic - Covered waste receptacle not provided in women's bathroom.
32-12-5
Basic - Bowl or other container with no handle used to dispense food. Bowl used to scoop mirin sauce **Corrected On-Site**
14-01-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
35
Jan 3, 2023
Complaint Full
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
52
Aug 31, 2022
Complaint Full
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in mini crock pot at 111f - From follow-up inspection 2022-08-31: Observed on 8/31/22 water at 121f **Time Extended**
10-07-4
Basic - - From initial inspection : Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall at ware wash area has debris - From follow-up inspection 2022-08-31: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Faucet at ware wash for spray hose is leaking - From follow-up inspection 2022-08-31: **Time Extended**
29-11-4
86
Frequently Asked Questions
When was Shakai last inspected?
The most recent health inspection at Shakai on file is from Feb 11, 2026. The public record contains 11 inspections in total.
What is the most common violation at Shakai?
Across the inspection record, “working containers of food removed” has been cited four times, more than any other issue at Shakai.
How does Shakai compare to other restaurants in Orlando?
Shakai most recently scored 47 out of 100, which is lower than the Orlando average of 79.
Has Shakai's inspection record improved over time?
No. Recent inspections at Shakai have averaged around 11 violations per visit, up from roughly nine earlier in the record.
What does a high risk rating mean?
A high risk rating at Shakai 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 Shakai inspected?
Based on the inspection history on file, Shakai is inspected around three times per year on average.
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