Sake House
Last inspected: Apr 9, 2026
23
Score
Inspectors have visited Sake House 10 times, with records going back to 2022. Inspectors last stopped by on Apr 9, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
The trend has not been favorable: recent inspections average around 16 violations each, up from closer to five violations before.
“Ready-to-eat” accounts for the largest share of issues, appearing five times across the record.
Compared to other Brandon restaurants (averaging 82), there's room to close the gap. Taken together, the history suggests a facility that has struggled with consistency.
10
Inspections
2
Critical latest
7
Major latest
9
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
2 critical violations. 7 major violations. 9 minor violations.
View 18 violations
High Priority - Toxic substance/chemical improperly stored. Purple chemical in spray bottles next panko
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw meats over ready to eat sauce in walk in cooler
08A-05-6
Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu states red snapper and cooler is labeled snapper. When asked the manager (Shui Yan Lin ) where snapper is she stated employees use tilapia. Invoice from SK Foods Solutions on 4/6/26 show order of tilapia Menu states fried grouper. No grouper present or on invoices. When asked manager Shui Yan Lin what they use she stated Swai. Invoice from 3/26/26 from performance foodservice shows Swai purchase. No invoices on site for grouper or red snapper. Establishment does not have any tilapia or Swai on menus. **Admin Complaint** **Admin Complaint**
52-04-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board cooks line Interior ice machine
22-02-4
Intermediate - Handwash sink not accessible for employee use at all times. Ice scoops stored in handwash sink next to ice machine. Handwashing sink in sushi station sauces stored in sink. Employee removed **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - No soap provided at handwash sink. Sushi handwash sink
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager states written procedures are at home office
03F-10-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles and sauces in walk in cooler **Repeat Violation**
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Purple chemical under prep table
41-17-4
Basic - Floor soiled/has accumulation of debris. Under cooking equipment
36-73-4
Basic - In-use tongs stored on equipment door handle between uses. **Repeat Violation**
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. In rice
10-06-5
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation.
14-36-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers on cooks line Hood filters soiled Exterior ice machine Door handle walk in cooler Dry storage racks heavily soiled **Repeat Violation**
23-03-4
Basic - Bowl or other container with no handle used to dispense food. Bulk bin under prep table in kitchen
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Repeat Violation**
51-11-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons in kitchen
24-05-4
Basic - Equipment in poor repair. Gasket torn reach in cooler and reach in freezer on cooks line Ice build up reach in freezer Rusted racks in walk in cooler
14-11-5
23
Jul 31, 2025
Complaint Full
2 critical violations. 3 major violations. 13 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poultry (45F); Fish (46F). Operator moved to walk in cooler. **Corrective Action Taken**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over bottled sauces in walk in cooler. Operator moved shrimp to lower shelf. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink near kitchen door blocked by rolling cart with rice cooker. Operator moved cart. Hand sink by ice machine used to store ice scoops. Operator removed scoops. **Corrected On-Site**
31A-09-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in reach in coolers and walk in cooler not date marked.
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with blue liquid in cabinet under microwave in wait station. Unlabeled bottle with purple liquid on oven door handle.
41-17-4
Basic - Buildup of food debris/soil residue on equipment door handles. Small reach in freezer under sushi line door handles soiled.
23-24-4
Basic - Bowl or other container with no handle used to dispense food. Pint container used as scoop in bulk sugar. Operator removed
14-01-5
Basic - Food stored on floor. Vinegar solution for sushi rice on floor by rear hand sink. Bag of carrots on floor in walk in cooler. Operator placed items on shelf. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in freezer. Freezer under sushi bar
14-69-4
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop,stored,on soda fountain grate.
10-12-5
Basic - In-use tongs stored on equipment door handle between uses. Observed on oven door. Operator removed. **Corrected On-Site**
10-20-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in white reach in cooler. Observed in sushi coolers on sushi line.
05-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease buildup.
23-03-4
Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cut unwashed avocado. Instructed staff that all unwashed produce must be rinsed before cutting. Employee rinsed the avacados. **Corrected On-Site**
08B-39-4
Basic - Reach-in cooler shelves with rust that has pitted the surface.
14-33-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall unspent sink at dish machine has mold-like buildup
36-27-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep surface near sushi bar cutting board.
12B-07-4
Basic - Carbon dioxide/helium tanks not adequately secured. Tank for soda fountain unsecured.
51-11-4
29
May 13, 2025
Routine - Food
1 critical violation. 7 major violations. 5 minor violations.
View 13 violations
High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. For fresh Salmon. Manager got aquaculture letter from vendor **Corrected On-Site**
01D-08-5
Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on sushi station blocked with pan of sauces. Manager removed **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On sushi station, or cook line. Manager placed paper towels **Corrected On-Site**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Blank Safe staff cards present. Manager trained and signed and filled out certificates for some employees **Corrective Action Taken**
53B-01-5
Intermediate - No soap provided at handwash sink. At sushi station hand sink
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice and tempura shrimp
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Bottle of purple degreaser not labeled on cook line
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit shut off at employee handwash sink. At sushi station and cook line.
27-16-4
Basic - Unclean building components, attachments or fixtures. Observed soiled hood system on cook lime
36-50-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters had excessive grease buildup
23-03-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. At sushi and far cook line hand sink
31B-04-4
Basic - Equipment in poor repair. Dish machine not currently in operation, manager needs to order more sanitizer. Currently using 3 compartment sink to wash rinse and sanitize equipment and dishes
14-11-5
33
Feb 5, 2025
Routine - Food
No violations found.
100
Jan 28, 2025
Routine - Food
1 critical violation. 1 major violation.
View 2 violations
High Priority - - From initial inspection : 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. Chlorine tested at 0ppm. Operator replaced line to chlorine, retested at 0ppm. **Warning** - From follow-up inspection 2025-01-28: **Time Extended**
22-41-4
Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in reach in cooler at sushi line not date marked. **Warning** - From follow-up inspection 2025-01-28: **Time Extended**
02C-02-5
78
Jan 27, 2025
Routine - Food
4 critical violations. 4 major violations. 5 minor violations.
View 13 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. Tempura shrimp, fried chicken and batter at fry station. Held at room temperature. Operator stated items placed at 11:30am, current time 205:pm. Operator place 4 hour tile stamp on items. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi Line, Cold Holding ; Salmon (55F); Tuna (54F); Snapper (45F); Cooked Egg (50F); smoked Salmon (47F); Cream Cheese (47F); Imitation Crab (48F); Yellowfin (55F) Observed employee remove and discard. **Corrected On-Site** **Warning**
01B-02-5
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. Chlorine tested at 0ppm. Operator replaced line to chlorine, retested at 0ppm. **Warning**
22-41-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi Line, Cold Holding ; Salmon (55F); Tuna (54F); Snapper (45F); Cooked Egg (50F); smoked Salmon (47F); Cream Cheese (47F); Imitation Crab (48F); Yellowfin (55F) Employee discarded items **Warning**
03A-02-5
Intermediate - No soap provided at handwash sink. **Warning**
31B-03-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
31B-02-4
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Operator printed and posted advisory during inspection. **Corrected On-Site** **Warning**
02B-02-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in reach in cooler at sushi line not date marked. **Warning**
02C-02-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Drink glasses at wait station. **Warning**
24-08-4
Basic - Food stored on floor. Buckets of soy sauce. Panko bread crumbs. Employees removed from floor **Corrected On-Site** **Repeat Violation** **Warning**
08B-38-4
Basic - Ice scoop handle in contact with ice. Employee removed scoop **Corrected On-Site** **Warning**
10-08-5
Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop observed in sink near ice machine. **Warning**
10-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area under soda fountain nozzles have food buildup. Microwave at cookline soiled with food buildup. **Warning**
23-03-4
29
Dec 11, 2023
Complaint Full
2 major violations. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
64
Nov 28, 2023
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
31B-02-4
Intermediate - No soap provided at handwash sink.
31B-03-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats
02C-02-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
12B-07-4
Basic - In-use tongs stored on equipment door handle between uses.
10-20-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
64
Jun 2, 2023
Routine - Food
2 major violations. 3 minor violations.
View 5 violations
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.emailed to operator
11-27-4
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.emailed to operator
11-26-1
Basic - Carbon dioxide/helium tanks not adequately secured. Observed stored by back door
51-11-4
Basic - Food not stored at least 6 inches off of the floor. Observed a container of oil stored on floor in walk-in cooler
08B-47-4
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven handles
10-20-4
70
Nov 3, 2022
Routine - Food
2 major violations. 2 minor violations.
View 4 violations
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand sink at sushi area blocked with plastic containers
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed missing at hand sink in dish area Corrected- observed employee replace **Corrected On-Site**
31B-02-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed slim inside ice machine
22-20-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored in mop bucket
42-01-4
74
Frequently Asked Questions
When was Sake House last inspected?
The most recent health inspection at Sake House on file is from Apr 9, 2026. The public record contains 10 inspections in total.
What is the most common violation at Sake House?
Across the inspection record, “ready-to-eat” has been cited five times, more than any other issue at Sake House.
How does Sake House compare to other restaurants in Brandon?
Sake House most recently scored 23 out of 100, which is lower than the Brandon average of 82.
Has Sake House's inspection record improved over time?
No. Recent inspections at Sake House have averaged around 16 violations per visit, up from roughly five earlier in the record.
What does a high risk rating mean?
A high risk rating at Sake House 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 Sake House inspected?
Based on the inspection history on file, Sake House is inspected around three times per year on average.
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