Sake Thai & Sushi Bar Homeastead
Last inspected: Oct 22, 2025
95
Score
Public records show nine inspections at Sake Thai & Sushi Bar Homeastead stretching back to 2022. Inspectors last stopped by on Oct 22, 2025. Diners can read the low risk label as a sign that recent inspections have gone well.
Violation counts have ticked up lately, averaging around 14 violations per visit versus roughly 10 violations earlier in the record.
When inspectors have written things up, “ice scoop handle in contact with ice” has been the most frequent reason, cited three times.
That puts the facility ahead of the local pack: the average Homestead restaurant scores 70. Nothing in the record is alarming, but there's room to improve.
9
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Oct 22, 2025
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gasket torn at reach in cooler located across mop sink. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-14: During callback inspection Observed gasket torn at reach in cooler located across mop sink. **Time Extended** - From follow-up inspection 2025-10-22: During callback inspection Observed gasket torn at reach in cooler located across mop sink. **Time Extended**
14-11-5
95
Oct 14, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed Dishwasher (Chlorine 0ppm). **Warning** - From follow-up inspection 2025-10-14: During callback inspection observed Dishwasher (Chlorine 0ppm). **Time Extended**
22-53-4
High Priority - - From initial inspection : High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dish machine at 0ppm. **Warning** - From follow-up inspection 2025-10-14: During callback inspection observed chlorine dish machine at 0ppm. **Time Extended**
22-49-4
Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test kit provided when using three compartment sink and also for the dishwasher machine. **Warning** - From follow-up inspection 2025-10-14: During callback inspection observed no chlorine chemical test kit provided when using three compartment sink and also for the dishwasher machine. **Time Extended**
16-37-1
Intermediate - - From initial inspection : Intermediate - No probe thermometer provided to measure temperature of food products. **Warning** - From follow-up inspection 2025-10-14: During callback inspection observed No probe thermometer provided to measure temperature of food products. **Time Extended**
05-08-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed Water leaking from faucet at three compartment sink. **Warning** - From follow-up inspection 2025-10-14: During callback inspection observed Water leaking from faucet at three compartment sink. **Time Extended**
29-11-4
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning** - From follow-up inspection 2025-10-14: **Time Extended**
42-01-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout the cook line. **Warning** - From follow-up inspection 2025-10-14: During callback inspection observed ceiling tiles soiled throughout the cook line **Time Extended**
36-34-5
Basic - - From initial inspection : 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. Observed dishwasher machine wash, sanitizer , and rinsing off the sanitizer. **Warning** - From follow-up inspection 2025-10-14: During callback inspection observed dishwasher machine wash, sanitizer , and rinsing off the sanitizer. **Time Extended**
16-55-4
Basic - - From initial inspection : Basic - Equipment and utensils rinsed after the application of the sanitizer solution. Obsessed dishwashing machine rinsed after sanitizing. **Warning** - From follow-up inspection 2025-10-14: During callback inspection observed dishwashing machine rinsed after sanitizing. **Time Extended**
22-54-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gasket torn at reach in cooler located across mop sink. **Repeat Violation** **Warning** - From follow-up inspection 2025-10-14: During callback inspection Observed gasket torn at reach in cooler located across mop sink. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door at cook line. Coached employee on proper storing for In-use utensils. **Warning** - From follow-up inspection 2025-10-14: During callback inspection observed tongs stored on oven door at cook line. **Time Extended**
10-20-4
43
Oct 13, 2025
Routine - Food
9 critical violations. 7 major violations. 14 minor violations.
View 30 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. Observed chlorine dish machine at 0ppm. **Warning**
22-49-4
High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. **Warning**
22-52-4
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shusi rice (131F - Hot Holding). As per operator rice been there since the day prior. Operator discarded sushi rice. **Warning**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mix salad (44F - Cold Holding) as per employee, since previous days. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sushi rice at 131 degrees Fahrenheit. As per employee, rice was placed there on the previous day. **Warning**
01B-02-5
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed raw shell eggs stored with 1 broken shell egg at salad reach cooler located in front of mop sink. Employee discarded egg. **Warning**
01B-14-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw eggs stored over cook noodles. Coached employee on proper storing procedures. **Warning**
08A-05-6
High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed Dishwasher (Chlorine 0ppm). **Warning**
22-53-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed establishment offers raw tuna , raw salmon, and raw yellow tail, no letter of parasite destruction available. Non-exempt fish may not be served raw or undercooked. Consumer Advisory must be in place. **Warning**
01D-01-5
Intermediate - Manager or person in charge lacking proof of food manager certification. Observed food manager Kathy employed more than 30 days no proof of manager certificate. **Warning**
53A-01-7
Intermediate - Handwash sink used for purposes other than handwashing. Observed yellow sponge store at handwashing sink at sushi bar station. **Warning**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test kit provided when using three compartment sink and also for the dishwasher machine. **Warning**
16-37-1
Intermediate - No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed 4 employees working with no manager onsite. **Warning**
53A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products. **Warning**
05-08-4
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. Observed employees Miguel, Yoraldy, Daniel working for more than 60 days no proof of employee training. **Warning**
53B-01-5
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. **Warning**
11-26-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed green mold-like substance in the interior of the ice bin. **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed inside of rice bin and also inside of sugar bin. **Warning**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout the cook line. **Warning**
36-34-5
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed Box of tempura not stored at least 6 inches above the floor between raw sushi rice bin and sugar bin. **Warning**
24-26-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at shelves located at cook line. **Warning**
24-05-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed cut board at front counter sushi bar has cut mark and no longer cleanable. **Warning**
14-09-4
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. Observed dishwasher machine wash, sanitizer , and rinsing off the sanitizer. **Warning**
16-55-4
Basic - Equipment and utensils rinsed after the application of the sanitizer solution. Obsessed dishwashing machine rinsed after sanitizing. **Warning**
22-54-4
Basic - Equipment in poor repair. Observed gasket torn at reach in cooler located across mop sink. **Repeat Violation** **Warning**
14-11-5
Basic - Ice scoop handle in contact with ice. Observed at ice bin next to three compartment sink. Employee stored ice scoop properly. **Corrected On-Site** **Warning**
10-08-5
Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door at cook line. Coached employee on proper storing for In-use utensils. **Warning**
10-20-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall at hand wash sink soiled. **Warning**
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. Observed Water leaking from faucet at three compartment sink. **Warning**
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
6
Feb 17, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Personal Cleanliness
FL-40
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Approved Thawing Methods Used
FL-31
Required Records Available; Shellstock Tags/Labels
FL-14
58
Aug 15, 2024
Routine - Food
2 critical violations. 2 major violations. 13 minor violations.
View 17 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine was + 300 ppm.
41-27-4
High Priority - Employee drank water then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee answered his phone and drank water then engaged in good preparation at the sushi station. Employee was coached to wash hands after drinking or touching dirty surfaces.
12A-05-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pork and noodles inside the reach in cooler not date marked. As per employee foods were cooked 2 days ago.
02C-02-5
Basic - Employee drinking in a food preparation or other restricted area.
12B-02-4
Basic - Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed above the dishwasher area. Employee was advised to removed the device.
35A-06-4
Basic - Food stored on floor. Observed a plastic bucket with soy sauce stored on the floor.
08B-38-4
Basic - Ice scoop handle in contact with ice. Observed at ice machine next to 3 compartment sink. **Repeat Violation**
10-08-5
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handler touching the sugar. Employee placed the handle above the food. **Corrected On-Site** **Repeat Violation**
10-01-5
Basic - Insect control device installed over food preparation area. Observed above the dishwasher area. Employee was advised to removed the device.
35B-02-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the front counter. **Repeat Violation**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at the front counter.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an opened bottle of water stored on top of lobsters. Employee removed the water. **Corrected On-Site**
12B-13-4
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Observed spoon inside a metal bucket not inverted at the sushi station. Employee send them to wash. **Corrected On-Site**
25-02-4
Basic - Working containers of food removed from original container not identified by common name. Observed a container with flour not identified in the kitchen area.
02D-01-5
Basic - Equipment in poor repair. Observed reach in cooler gasket torn located at the kitchen area.
14-11-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a thermo and a yogurt inside the reach in cooler.
40-06-5
32
Mar 27, 2024
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna (48 F - Cold Holding); eel (51 F - Cold Holding); crab imitation (46 F - Cold Holding); salmon (49 F - Cold Holding) inside the reach in cooler at the sushi area. Stop sale was issued. **Warning** - From follow-up inspection 2024-03-27: Observed tuna (50 F - Cold Holding); eel (45 F - Cold Holding); crab imitation (46 F - Cold Holding); salmon (47 F - Cold Holding) inside the reach in cooler at the sushi area. As per operator foods were placed inside the sushi station @ 12:00.( one and a half hour ago)As per operator technician never came to fix equipment. Temperature of the unit is 47° F**Admin Complaint** **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed menu does not identify which item contain raw fish. **Warning** - From follow-up inspection 2024-03-27: Observed menu does not identify which item contain raw fish. **Time Extended**
02B-01-5
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-03-27: Observed 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. Miguel P.( over 2 months) Juraldi Ramos ( over 2 months), Yailen S.( over 2 months) Daniel Pereira (over 2 months). **Time Extended**
53B-01-5
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water reached 80F after running for about 5 minutes at the front counter. **Warning** - From follow-up inspection 2024-03-27: Observed water reached 80 F after running for about 5 minutes at the front counter. **Time Extended**
27-16-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed at the front counter. **Warning** - From follow-up inspection 2024-03-27: handwashing sign provided at a hand sink used by food employees. Observed at the front counter. **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at the reach in cooler at the sushi station. **Warning** - From follow-up inspection 2024-03-27: Ice buildup in reach-in freezer and/or walk-in freezer. Observed at the reach in cooler at the sushi station. The operator said the technician has not been able to Check the unit. The temperature of the unit is over 47° F.**Admin Complaint** **Admin Complaint**
14-69-4
Basic - - From initial inspection : Basic - Ice scoop handle in contact with ice. Operator removed it. **Corrected On-Site** **Warning** - From follow-up inspection 2024-03-27: Ice scoop handle in contact with ice. Operator removed it. **Time Extended**
10-08-5
55
Mar 21, 2024
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
Supervisor/Person in Charge Present
FL-01
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
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
Sewage and Wastewater Properly Disposed
FL-27
Non-Food Contact Surfaces Clean
FL-23
Proper Hot and Cold Holding Temperatures
FL-21
32
Nov 2, 2023
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over or with unwashed produce. Observed raw chicken stored above unwashed vegetables. Employee placed raw chicken at the bottom of the reach in cooler. **Corrected On-Site**
08A-04-5
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee was not sanitizing the utensils at the 3 compartment sink. Employee was coached how to sanitize utensils.
22-45-4
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. Firm was provided. **Corrective Action Taken**
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. Form was provided to operator and signed by employees. **Corrective Action Taken**
11-26-1
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets and hood filters soiled.
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed a beverage cup inside the reach in freezer . Operator discarded it. **Corrective Action Taken**
12B-13-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed a orange cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Carbon dioxide/helium tanks not adequately secured. Observed 3 carbon dioxide tanks not adequately secured.
51-11-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed fish no longer frozen inside reduced oxygen packages. Operator opened packages. **Corrective Action Taken**
06-09-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone stored above preparation area. Operator removed it. **Corrected On-Site**
40-06-5
45
Sep 19, 2022
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food in Good Condition, Safe, and Unadulterated
FL-13
Required Records Available; Shellstock Tags/Labels
FL-14
Toilet Rooms Maintained
FL-53
Approved Thawing Methods Used
FL-31
Proper Hot and Cold Holding Temperatures
FL-21
50
Frequently Asked Questions
When was Sake Thai & Sushi Bar Homeastead last inspected?
The most recent health inspection at Sake Thai & Sushi Bar Homeastead on file is from Oct 22, 2025. The public record contains nine inspections in total.
What is the most common violation at Sake Thai & Sushi Bar Homeastead?
Across the inspection record, “ice scoop handle in contact with ice” has been cited three times, more than any other issue at Sake Thai & Sushi Bar Homeastead.
How does Sake Thai & Sushi Bar Homeastead compare to other restaurants in Homestead?
Sake Thai & Sushi Bar Homeastead most recently scored 95 out of 100, which is higher than the Homestead average of 70.
Has Sake Thai & Sushi Bar Homeastead's inspection record improved over time?
No. Recent inspections at Sake Thai & Sushi Bar Homeastead have averaged around 14 violations per visit, up from roughly 10 earlier in the record.
What does a low risk rating mean?
A low risk rating at Sake Thai & Sushi Bar Homeastead means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
How often is Sake Thai & Sushi Bar Homeastead inspected?
Based on the inspection history on file, Sake Thai & Sushi Bar Homeastead is inspected around three times per year on average.
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