Sakeba Asian Pub & Grill
Last inspected: Feb 2, 2026
64
Score
Public records show nine inspections at Sakeba Asian Pub & Grill stretching back to 2023. The most recent visit was on Feb 2, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Recent inspections have found fewer violations than earlier ones, averaging around three violations lately and about 12 violations before that.
“Raw animal food stored over/not properly separated” comes up most often, recorded three times in the inspection record.
Restaurants in Kissimmee average 78, so Sakeba Asian Pub & Grill trails the local norm. On the whole, the file is mixed but not concerning.
9
Inspections
1
Critical latest
0
Major latest
4
Minor latest
Inspection History
Feb 2, 2026
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Plumbing Maintained; Sewage Disposal
FL-51
Required Records Available; Shellstock Tags/Labels
FL-14
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
64
Sep 23, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
58
May 15, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. - From follow-up inspection 2025-05-15: **Time Extended**
53B-14-5
90
May 13, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 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. Chlorine 00ppm. Advise operator to wash, rinse and sanitize in 3 compartment sink **Warning**
22-49-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw pork ribs over RTE vegetables in chest freezer **Corrected On-Site**
08A-02-6
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.
53B-14-5
Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle with no label at dish area **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Plastic bowl inside rice container. Operator discarded **Corrected On-Site**
14-01-5
Basic - Standing water in bottom of reach-in-cooler. Keg cooler at bar area
29-49-6
Basic - Stored food not covered. Multiple food containers in reach in freezer **Corrected On-Site**
08B-12-5
52
Aug 15, 2024
Routine - Food
1 critical violation. 3 major violations. 13 minor violations.
View 17 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food.raw beef over fries in the reach in freezer
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime.cutting board
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing.krab inside of the hws
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. HWS next to the sushi bae
31B-02-4
Basic - Accumulation of debris inside warewashing machine.white film
16-03-4
Basic - Accumulation of debris on exterior of warewashing machine.soiled
16-21-4
Basic - Carbon dioxide/helium tanks not adequately secured.5 next to the dry storage rack.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. In the kitchen
36-34-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.glass of coke, open red bull and water bottle on the prep table
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.cellphones on the preptable
40-06-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee fixing sushi is wearing a watch.
13-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Clean dish rack
24-08-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris.microwave soiled
22-08-4
Basic - No copy of latest inspection report available. 2020
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.exterior of the ice machine
23-03-4
Basic - Single-service articles improperly stored. Box of napkins placed on the floor **Corrected On-Site**
25-05-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Boxed mushrooms over rte lettuce in the walk in cooler
08B-17-4
33
Apr 23, 2024
Routine - Food
3 critical violations. 8 minor violations.
View 11 violations
High Priority - Pesticide-emitting strip present in food prep area. - at bar
41-24-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. - raw chicken over cooked pork in cook line cooler **Corrected On-Site**
08A-05-6
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. - cutting board previously used to cut raw chicken washed, rinsed, and hung for drying. No sanitizer step. Manager put back in sink for rewash.
22-45-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris on dish racks
16-15-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bowl or other container with no handle used to dispense food. - bulk rice **Corrected On-Site**
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured.
51-11-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. - a/c vent in kitchen dusty
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. - backpack on stored next to microwave **Corrected On-Site**
40-06-5
Basic - Outer openings not protected with self-closing doors. - back door
35B-03-4
43
Dec 12, 2023
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
High Priority - Food placed in soiled container/equipment. Various containers in reach in cooler touching raw and ready to eat foods.
08B-27-4
Basic - No suitable facilities provided to store employee clothing and other possessions. Personal clothes and women's backpack on shelves.
40-01-4
Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar.
31B-04-4
Basic - Grease on the ground and/or pad around grease receptacle.
33-20-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
70
Jun 23, 2023
Routine - Food
1 critical violation. 2 major violations. 5 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Food Obtained from Approved Sources
FL-11
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Plumbing Maintained; Sewage Disposal
FL-51
47
May 3, 2023
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food steak and shrimp over French fries in rich in freezer not labeled or covered
08A-05-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime cutting board in kitchen on counter near stove
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times bucked with wet rags placed in HWS **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than hand-washing employee rinsed third pan in hand-washing sink behind sushi bar.
31A-11-4
Basic - Carbon dioxide/helium tanks not adequately secured behind bar area **Repeat Violation**
51-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Covered waste receptacle not provided in women's bathroom. **Repeat Violation**
32-12-5
Basic - Cove molding at floor/wall juncture broken/missing under dish machine in kitchen
36-03-4
52
Frequently Asked Questions
When was Sakeba Asian Pub & Grill last inspected?
The most recent health inspection at Sakeba Asian Pub & Grill on file is from Feb 2, 2026. The public record contains nine inspections in total.
What is the most common violation at Sakeba Asian Pub & Grill?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Sakeba Asian Pub & Grill.
How does Sakeba Asian Pub & Grill compare to other restaurants in Kissimmee?
Sakeba Asian Pub & Grill most recently scored 64 out of 100, which is lower than the Kissimmee average of 78.
Has Sakeba Asian Pub & Grill's inspection record improved over time?
Yes. Recent inspections at Sakeba Asian Pub & Grill have averaged around three violations per visit, down from roughly 12 earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sakeba Asian Pub & Grill 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 Sakeba Asian Pub & Grill inspected?
Based on the inspection history on file, Sakeba Asian Pub & Grill is inspected around three times per year on average.
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