Sake Too Japanese and Thai Restaurant
Last inspected: Feb 17, 2026
82
Score
Public records show 11 inspections at Sake Too Japanese and Thai Restaurant stretching back to 2022. Sake Too Japanese and Thai Restaurant was last inspected on Feb 17, 2026. Low risk indicates the latest report didn't flag anything that would worry the average customer.
There hasn't been much movement either way: counts have stayed near eight violations per visit across recent inspections.
The pattern that stands out is “accumulation of black/green mold-like substance”, which has been cited four times.
Compared to the broader Port St. Lucie restaurant scene, this is about average. Taken together, the history is a positive one.
11
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Feb 17, 2026
Routine - Food
4 minor violations.
View 4 violations
Food Contact Surfaces Clean and Sanitized
FL-22
Toxic Substances Properly Identified, Stored, Used
FL-32
Personal Cleanliness
FL-40
Hands Clean and Properly Washed
FL-08
82
Sep 22, 2025
Routine - Food
2 critical violations. 3 major violations. 4 minor violations.
View 9 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
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Toxic Substances Properly Identified, Stored, Used
FL-32
37
May 7, 2025
Complaint Full
2 critical violations. 1 major violation. 9 minor violations.
View 12 violations
High Priority - In-use utensil stored in unclean water in bucket at or above 135 degrees Fahrenheit. Educated staff.
10-05-5
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. **Repeat Violation**
29-42-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Actively draining dripping water in handwash sink from AC pipe.
29-20-5
Basic - Buildup of food debris/soil residue on equipment door handles. 2 door standing freezer. **Corrected On-Site**
23-24-4
Basic - Cardboard used to line food-contact shelves. In walk in cooler. **Corrected On-Site**
14-05-4
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. Found at 25 ppm. Manager said they are washing, rinsing, and sanitizing in three compartment sink.
16-55-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Gatorade bottle in walk in cooler. Employee removed. **Corrected On-Site**
08B-49-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Crockpot used to store utensils was unplugged. Found at 94F. Employee plugged cord back in. **Corrective Action Taken**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and white small portable fan.
23-03-4
43
Apr 18, 2025
Complaint Full
4 critical violations. 3 minor violations.
View 7 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Added splitter needs vacuum breaker on side with hose **Repeat Violation**
29-42-4
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. O ppm reran and now 100 ppm **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over or with unwashed produce. Unwashed mushrooms over ready to eat sauce **Corrected On-Site** **Repeat Violation**
08A-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw quail eggs over drinks **Corrected On-Site**
08A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk machine
22-20-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Back door by walk in
35B-01-4
Basic - Food stored on floor. Bulk sauce
08B-38-4
47
Jan 14, 2025
Routine - Food
2 critical violations. 3 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over raw shrimp and fruits in reach in freezer. **Corrected On-Site** **Repeat Violation**
08A-05-6
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk. Employee date marked. **Corrected On-Site**
02C-03-5
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/
53A-05-6
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Emailed and Employee started to fill out. **Corrected On-Site**
03F-10-5
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's/employees.
32-04-4
Basic - Buildup of food debris/soil residue on equipment door handles. 2 door reach in freezer. **Repeat Violation**
23-24-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. In kitchen above single serve items/ hand washing sink.
36-32-5
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. 0 ppm. Please set up three compartment sink until dish machine has been serviced and reaches 50 ppm or higher.
16-55-4
Basic - Stored food not covered. In reach in freezer on cook's line dumplings.
08B-12-5
41
Aug 13, 2024
Routine - Food
1 critical violation. 7 minor violations.
View 8 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Frozen raw seafood on top of RTE mangos. Informed staff. **Corrected On-Site**
08A-05-6
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Found on walls of ice machine used at sushi counter. **Corrected On-Site**
22-20-5
Basic - Accumulation of dead or trapped, insects or other pests, in control devices. Dead pests found on pest trap above dish machine and found over rice and sugar. Provided multiple recommendations to staff. **Corrected On-Site**
35A-06-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled doors and handle 2 door standing silver reach in freezer.
23-24-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Food not stored at least 6 inches off of the floor. Soy sauce and ginger on floor. **Corrected On-Site**
08B-47-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in flour. **Corrected On-Site**
10-01-5
61
Feb 1, 2024
Complaint Full
1 minor violation.
View 1 violation
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Above dishmachine **Corrected On-Site**
35B-08-4
95
Dec 1, 2023
Routine - Food
No violations found.
100
Nov 8, 2023
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 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. 0 ppm must set up 3 compartment sink to sanitize dishes until machine reaches 50ppm or higher **Warning**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut mushrooms **Corrected On-Site**
08A-05-6
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 and printed **Corrected On-Site**
11-27-4
Basic - Bowl or other container with no handle used to dispense food. In cornstarch **Corrected On-Site**
14-01-5
Basic - Food stored on floor. In walk in cooler
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.in walk in freezer
14-69-4
58
Jun 6, 2023
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
82
Nov 28, 2022
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Calamari 60f cold holding ,
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. Add at 11 **Corrected On-Site**
03F-02-5
Intermediate - Equipment drain line draining into handwash sink.
31A-10-4
Intermediate - Handwash sink used for purposes other than handwashing. **Corrected On-Site**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. In prep area by back door
35B-08-4
Basic - Food stored on floor. In walk in freezer
08B-38-4
Basic - Insect control device used to electrocute or stun insects not designed to retain insect within the device.
35B-06-4
Basic - Thawed portions of ready-to-eat, time/temperature control for safety food rose above 41 degrees Fahrenheit while being thawed under running water. Less than 4 hours advised to rapid chill **Repeat Violation**
06-03-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
43
Frequently Asked Questions
When was Sake Too Japanese and Thai Restaurant last inspected?
The most recent health inspection at Sake Too Japanese and Thai Restaurant on file is from Feb 17, 2026. The public record contains 11 inspections in total.
What is the most common violation at Sake Too Japanese and Thai Restaurant?
Across the inspection record, “accumulation of black/green mold-like substance” has been cited four times, more than any other issue at Sake Too Japanese and Thai Restaurant.
How does Sake Too Japanese and Thai Restaurant compare to other restaurants in Port St. Lucie?
Sake Too Japanese and Thai Restaurant most recently scored 82 out of 100, which is about the same as the Port St. Lucie average of 81.
Has Sake Too Japanese and Thai Restaurant's inspection record improved over time?
Results have been roughly steady. Inspections at Sake Too Japanese and Thai Restaurant have averaged around eight violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Sake Too Japanese and Thai Restaurant 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 Too Japanese and Thai Restaurant inspected?
Based on the inspection history on file, Sake Too Japanese and Thai Restaurant is inspected around three times per year on average.
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