Sake Thai & Sushi Bar
Last inspected: Oct 2, 2025
50
Score
Across the available record, Sake Thai & Sushi Bar has 12 inspections on file, the first dated 2023. The latest inspection on file is from Oct 2, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Recent inspections have turned up roughly the same number of issues each time, hovering near six violations per visit.
“Time/temperature control for safety food identified” accounts for the largest share of issues, appearing three times across the record.
That's lower than the typical Hollywood restaurant, which scores around 75. Taken together, the history suggests a facility that has struggled with consistency.
12
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Oct 2, 2025
Complaint Full
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
50
Aug 22, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Ice buildup in walk-in freezer. Observed at condenser in walk in freezer **Repeat Violation** **Warning** - From follow-up inspection 2025-08-22: Next unannounced **Time Extended**
14-69-4
95
Aug 13, 2025
Routine - Food
3 critical violations. 5 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Personal Cleanliness
FL-40
Plumbing Maintained; Sewage Disposal
FL-51
39
Apr 28, 2025
Complaint Full
3 critical violations. 7 minor violations.
View 10 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. Sushi rice at sushi line, prep area has no time marking. Operator states rice was prepared at 2pm. Operator time marked **Corrected On-Site**
03F-02-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak stored above unoriginal packaged cooked sweet potatoes in reach freezer on cook line. Operator reorganized **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on top shelf above ready to eat sauces in walk in cooler. Operator reorganized **Corrected On-Site**
08A-05-6
Basic - Cardboard used to line food-contact shelves. Observed in produce walk in cooler
14-05-4
Basic - Cardboard used to line nonfood-contact shelves. Observed on dry storage shelf outside of walk in cooler
14-45-4
Basic - Food stored on floor. Cases of coconut milk stored on floor in dry storage shelf. Operator moved to shelf **Corrected On-Site**
08B-38-4
Basic - Hole in or other damage to wall. Observed cut out wall replaced with cut out piece not sitting flush with original wall causing gaps in ware washing area. Operator states repairs being made on pipe behind wall and will be repaired when completed **Corrective Action Taken**
36-24-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at glass slide top, walk in freezer condenser **Corrected On-Site**
14-69-4
Basic - Nonfood-contact surface soiled with food debris. Observed on shelving in produce walk in cooler
23-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed at right side cook line flip top cooler
23-24-4
45
Mar 11, 2025
Routine - Food
3 critical violations. 3 major violations. 3 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Sewage and Wastewater Properly Disposed
FL-27
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Single-Use/Single-Service Articles Properly Stored and Used
FL-45
39
Aug 30, 2024
Complaint Full
No violations found.
100
Aug 27, 2024
Complaint Full
8 critical violations. 3 major violations. 8 minor violations.
View 19 violations
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. Dishmachine reading 0ppm chlorine after 3 attempts. Observed machine pump not operating properly. **Warning**
22-41-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on new gloves and returned to cook line after handling raw shrimp without washing hands first. Reviewed proper procedures with employee and employee washed hands. **Corrected On-Site** **Warning**
12A-07-5
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In True reach in freezer by cook line, open case of raw lobster tails above container of individually wrapped precooked corn dogs. Manager rearranged items for proper separation. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. 1) In walk in cooler, tray of individual non commercial wrapped pieces of cut salmon above containers of curry sauces. Employee moved raw salmon down to lower shelf above whole raw salmon. 2) In cook line left fliptop lower cooler, container of raw shell eggs on shelf above container of chopped garlic. Employee inverted for proper separation. 3) In both sushi reach in coolers, containers of raw cut fish and prepared raw sushi rolls above bottled sauces and containers of ready to eat items. Employee rearranged both coolers for proper separation. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, container of cut raw chicken on shelf above bus pan of bagged cut raw beef. Employee rearranged to put chicken on bottom shelf. **Corrected On-Site** **Warning**
08A-20-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee on cook line handled raw chicken breast and continued to handle multiple cooking utensils and plates without washing hands and changing gloves. Reviewed with manager and employee proper procedures and employee washed hands. **Corrected On-Site** **Warning**
12A-09-4
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 under heat lamp in front of kitchen listed as being held on time control - no time mark. Manager stated cooked about 2:00pm and added time mark to 5:00pm. **Corrected On-Site** **Repeat Violation** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit In cook line mini steam well units, red curry sauce (126F - Hot Holding); yellow curry sauce (109F - Hot Holding). Per employee both reheated on stove and moved to units just over two hrs ago. Employee removed to stove and reheated to above 165F for proper hot holding. Yellow curry (174F); red curry (178F). **Corrected On-Site** **Warning**
03B-01-6
Intermediate - Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle hanging above dish machine. **Warning**
41-17-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw items not properly marked to correspond to consumer advisory on printed menus. Employee began to mark items on menus. **Corrective Action Taken** **Warning**
02B-01-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple non commercial sauce containers in front walk in cooler missing date labels. Manager added date marks. **Corrected On-Site** **Warning**
02C-02-5
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. At expo line in kitchen containers of spoons and forks not properly sorted to have handles presented properly. Employee began to re-sort utensils. **Corrective Action Taken** **Warning**
25-02-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sushi counter sanitizer bucket reading 10ppm chlorine. Employee added bleach to correct to 100ppm chlorine. **Corrected On-Site** **Warning**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Containers of sugar, salt, and msg at cook line prep table not labeled. **Warning**
02D-01-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing watch. Employee removed. **Corrected On-Site** **Warning**
13-07-4
Basic - Bowl or other container with no handle used to dispense food. Plastic soup containers in bulk containers of sauces in front walk in cooler. Manager removed all cups. **Repeat Violation** **Warning**
14-01-5
Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher not draining water between wash and rinse cycles and sanitizer pump operating with no chemical pumping through line. **Warning**
16-55-4
Basic - Ice scoop handle in contact with ice. Scoop handle touching ice in ice machine bin. Employee removed scoop from bin and properly hung. **Corrected On-Site** **Warning**
10-08-5
Basic - In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board in back prep area. **Warning**
21-04-4
15
Jun 4, 2024
Routine - Food
No violations found.
100
Jun 3, 2024
Routine - Food
4 critical violations. 6 minor violations.
View 10 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. Sushi rice located behind front counter held under TPHC, no time mark. Operator labeled with appropriate time mark. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator garnished a bowl of food with cut green onions, no gloves or hand wash. Reviewed handwashing, operator washed hands and put on gloves **Corrected On-Site** **Warning**
12A-16-4
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw plastic wrapped fish over frozen ready to eat packages of eel in 2 door reach in freezer behind front counter. Operator inverted **Corrected On-Site** **Warning**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Kitchen flip top (right side); shredded cabbage (53F - Cold Holding): In unit less than 2 hrs, operator moved to walk in cooler. 2) Kitchen flip top (middle); raw beef (46F - Cold Holding): In unit less than 4 hrs, operator moved to reach in freezer. 3) Kitchen flip top (left side) Underneath; cooked chicken (47F - Cold Holding); bean sprouts (52F - Cold Holding); fresh garlic (48F - Cold Holding): In unit less than 2hrs, operator moved to walk in cooler. Per operator all foods not portioned or prepared today. **Corrective Action Taken** **Warning**
03A-02-5
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop in direct contact with ice machine surface. **Warning**
10-12-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee back pack on shelving in dry storage room with food. **Warning**
40-06-5
Basic - Food stored on floor. In walk in cooler (raw meat) observed bucket of raw chicken on floor. **Repeat Violation** **Warning**
08B-38-4
Basic - Carbon dioxide/helium tanks not adequately secured. In storage room area, carbon dioxide tank left unsecured. **Warning**
51-11-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed employee drinks not segregated from customer salads in 2 door glass front TRUE cooler. **Warning**
08B-49-4
Basic - No handwashing sign provided at a hand sink used by food employees. At hand sink behind front counter. Operator printed and placed hand wash sign at sink **Corrected On-Site** **Warning**
31B-04-4
41
Mar 26, 2024
Routine - Food
2 critical violations. 6 minor violations.
View 8 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
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
Warewashing Facilities Maintained and Used
FL-24
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
52
Apr 4, 2023
Routine - Food
No violations found.
100
Apr 3, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Hotel and Restaurant license decal not displayed on vending machine. **Warning** - From follow-up inspection 2023-04-03: Establishment has no vending machine. Error.
50-01-4
95
Frequently Asked Questions
When was Sake Thai & Sushi Bar last inspected?
The most recent health inspection at Sake Thai & Sushi Bar on file is from Oct 2, 2025. The public record contains 12 inspections in total.
What is the most common violation at Sake Thai & Sushi Bar?
Across the inspection record, “time/temperature control for safety food identified” has been cited three times, more than any other issue at Sake Thai & Sushi Bar.
How does Sake Thai & Sushi Bar compare to other restaurants in Hollywood?
Sake Thai & Sushi Bar most recently scored 50 out of 100, which is lower than the Hollywood average of 75.
Has Sake Thai & Sushi Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Sake Thai & Sushi Bar have averaged around six violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Sake Thai & Sushi Bar 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 Thai & Sushi Bar inspected?
Based on the inspection history on file, Sake Thai & Sushi Bar is inspected around five times per year on average.
Nearby Restaurants