Sake House
Last inspected: Mar 10, 2026
35
Score
Inspectors have visited Sake House nine times, with records going back to 2023. The newest entry in the record is dated Mar 10, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Violation counts have been trending down, averaging around seven violations across recent inspections versus roughly 11 violations before.
“Identity of food or food product misrepresented” comes up most often, recorded two times in the inspection record.
Compared to other Sanford restaurants (averaging 77), there's room to close the gap. There are enough flags in the record to merit a second thought.
9
Inspections
2
Critical latest
5
Major latest
4
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
2 critical violations. 5 major violations. 4 minor violations.
View 11 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
35
Oct 10, 2025
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
23
Jul 8, 2025
Routine - Food
No violations found.
100
May 8, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Nonfood-grade bags used in direct contact with food. -beef in walk-in freezer **Warning**
14-31-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit., operator discarded water **Corrected On-Site** **Warning**
10-05-5
Intermediate - Identity of food or food product misrepresented. -escolar sold as white tuna **Warning**
52-01-4
Intermediate - No soap provided at handwash sink. -handwash sink at entrance to kitchen, operator restocked **Corrected On-Site** **Warning**
31B-03-4
Basic - Cardboard used to line food-contact shelves. **Warning**
14-05-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. **Warning**
36-34-5
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Food stored in a location that is exposed to splash/dust. -onions stored next to handwash sink, operator relocated **Corrected On-Site** **Warning**
08B-36-4
Basic - No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink at entrance to kitchen **Repeat Violation** **Warning**
33-38-4
Basic - Plumbing system in disrepair. -cold water faucet leaking while in operation **Warning**
29-08-4
Basic - Reuse of single-service or single-use articles. -egg cartons **Warning**
25-32-4
43
Dec 9, 2024
Routine - Food
2 critical violations. 10 minor violations.
View 12 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hot and Cold Water Available; Adequate Pressure
FL-25
Equipment Adequate to Maintain Product Temperature
FL-29
Proper Sanitizer Contact Time and Concentration
FL-33
Lighting Adequate; Required Shields in Place
FL-36
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
32
May 30, 2024
Routine - Food
1 critical violation. 4 major violations. 6 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef in the top of the make cooler
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. At the prep areac
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep sink
31B-02-4
Intermediate - No soap provided at handwash sink. Prep 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. Lomein, cut lettuce in the cooler , at the sushi area the fish in the cooler
02C-02-5
Basic - Bowl or other container with no handle used to dispense food. In the rice warmer
14-01-5
Basic - Employee with no hair restraint while engaging in food preparation. Line cook
13-03-4
Basic - Equipment in poor repair. Gasket at the low boy line cooler Fry basket damaged
14-11-5
Basic - Faucet/handle missing at plumbing fixture. At the mop sink
29-09-4
Basic - Light not functioning. Stock room light
36-62-4
Basic - Dead roaches on premises. 2 under the dish table 2 on rack storing soap at the dish area
35A-03-4
43
Nov 17, 2023
Routine - Food
3 critical violations. 3 major violations. 6 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen reach in cooler. Green salad 44F/3.5 hours, instructed operator to place ice, or lower thermostat. **Corrective Action Taken**
03A-02-5
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 . Sushi rice at Sushi bar, **Corrected On-Site** **Repeat Violation**
03F-02-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Identity of food or food product misrepresented. Talapia used for red snapper.. **Corrected On-Site**
52-01-4
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. **Corrected On-Site**
11-26-1
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 - Bowl or other container with no handle used to dispense food. Container used to dispense starch,m in storage area. **Corrected On-Site**
14-01-5
Basic - Food stored on floor. Frying oil containers stored on kitchen floor.
08B-38-4
Basic - Ice buildup in sushi bar freezer chest.
14-69-4
Basic - In-use tongs stored on equipment door handle between uses. **Corrected On-Site**
10-20-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sides of cooking equipment soiled with grease. - Sushi bar gasket soiled with grime.
23-03-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Corrected On-Site**
21-12-4
35
Apr 4, 2023
Routine - Food
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. **Warning** - From follow-up inspection 2023-04-04: **Time Extended**
16-21-4
Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Walk in freezer. - From follow-up inspection 2023-04-04: **Time Extended**
36-73-4
Basic - - From initial inspection : Basic - Stored food not covered. Walk in cooler, sprouts and noodles. **Warning** - From follow-up inspection 2023-04-04: **Time Extended**
08B-12-5
86
Jan 17, 2023
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Certified Food Manager Identification
FL-02
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
78
Frequently Asked Questions
When was Sake House last inspected?
The most recent health inspection at Sake House on file is from Mar 10, 2026. The public record contains nine inspections in total.
What is the most common violation at Sake House?
Across the inspection record, “identity of food or food product misrepresented” has been cited two times, more than any other issue at Sake House.
How does Sake House compare to other restaurants in Sanford?
Sake House most recently scored 35 out of 100, which is lower than the Sanford average of 77.
Has Sake House's inspection record improved over time?
Yes. Recent inspections at Sake House have averaged around seven violations per visit, down from roughly 11 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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