Sushi Sake
Last inspected: Mar 9, 2026
95
Score
Across the available record, Sushi Sake has 11 inspections on file, the first dated 2022. On Mar 9, 2026, the health department conducted the most recent visit. A low risk rating suggests inspectors haven't found much to be concerned about lately.
Violation counts have held steady across recent visits, averaging around six violations each.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up five times.
Compared to the broader Boca Raton restaurant scene, where the average is 74, this is a stronger showing. The full picture is one of consistent compliance.
11
Inspections
0
Critical latest
0
Major latest
1
Minor latest
Inspection History
Mar 9, 2026
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. **Warning** - From follow-up inspection 2026-03-09: Tiles missing in kitchen Time extension to next unannounced **Time Extended**
36-17-5
95
Jan 7, 2026
Complaint Full
5 major violations. 3 minor violations.
View 8 violations
Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink at sushi station has a burner with hot oil blocking access and a tray of rice on top of sink. Blocking use. **Warning**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. **Warning**
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products. No probe thermometer **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. **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 - Floor tiles missing and/or in disrepair. **Warning**
36-17-5
Basic - No handwashing sign provided at a hand sink used by food employees. Handwashing sink by preparing area has no handwashing sign **Warning**
31B-04-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. **Warning**
12B-13-4
52
Dec 2, 2025
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 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. No time marking on sushi rice at sushi prep at counter. Per employee, rice was held out of temperature more than 5 hours ago. See stop sale.
03F-02-5
High Priority - Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Sushi rice held at front counter not discarded after 4 hour time limit. Per employee, item was prepared more than 5 hours ago. See stop sale.
03F-04-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw non pasteurized whole shell eggs stored above buckets of ready to eat ginger dressing in walk in cooler. Employee reorganized. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged minced tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in walk in cooler. Time/temperature control for safety food held using time as a public health control not discarded at the end of the 4-hour/6-hour period. Sushi rice held at front counter not discarded after 4 hour time limit. Per employee, item was prepared more than 5 hours ago. **Repeat Violation**
01B-13-4
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. shrimp tempura (88F - Cooling for 1/2 hour at 1:45, 87F at 2:20) on covered pan in walk in cooler. Employee removed covering to increase cooling rate.
03D-15-4
Intermediate - Handwash sink used for purposes other than handwashing. Front cook line hand sink used to store cooking utensils. Back prep area hand sink used to store food storage containers. Employee removed items. **Corrected On-Site**
31A-11-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottles containing degreaser not labeled at ware washing machine and front cook line area. Employee labeled. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
41-17-4
Basic - Commercially processed reduced oxygen packaged minced tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package in walk in cooler. See stop sale. **Repeat Violation** **Admin Complaint**
06-09-1
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
37
Jul 21, 2025
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored over buckets of ready to eat sauce in walk in cooler. Operator reorganized. **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Commercially processed reduced oxygen packaged minced tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package.
01B-13-4
Intermediate - Handwash sink not accessible for employee use at all times. Food prep rack stored in front of sushi prep handwashing sink. Food prep tray stored on top of sushi prep handwashing sink. Operator reorganized. **Corrected On-Site**
31A-09-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle of glass cleaner not labeled at sushi prep area. Operator labeled. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Heavy ice buildup in reach-in walk-in freezer. **Repeat Violation**
14-69-4
Basic - Commercially processed reduced oxygen packaged minced tuna bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. See stop sale.
06-09-1
Basic - Time/temperature control for safety food thawed in an improper manner. Frozen shrimp thawing in standing water at triple sink. Operator placed item under running water. **Corrected On-Site**
06-01-5
52
Feb 18, 2025
Routine - Food
1 major violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
82
Feb 17, 2025
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Krab salad (51F - Cold Holding); raw shrimp (51F - Cold Holding); raw beef (51F - Cold Holding) stored in walk in cooler for less than 3 hours. Operator called service and moved items to separate reach in cooler to ensure proper cold holding. **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat carrot/onion mixture in sushi line flip top cooler. Raw beef stored above ready to eat mushrooms and lemons in four drawer cooler under grill top. Operator reorganized. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
08A-05-6
Intermediate - Spray bottle containing sanitizer solution not labeled at hostess stand. **Warning**
41-17-4
Intermediate - Handwash sink used for purposes other than handwashing. Frying pans stored in handwashing sink by front sushi prep/cook line areas. Operator removed. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by sushi prep line. **Repeat Violation** **Admin Complaint**
31B-02-4
Basic - Floor heavily soiled/has accumulation of debris around ware washing areas. **Warning**
36-73-4
Basic - Food stored on floor. Boxes of chicken stored on floor of walk in freezer. **Warning**
08B-38-4
Basic - Heavy ice buildup in walk-in freezer. **Repeat Violation** **Admin Complaint**
14-69-4
47
Sep 20, 2024
Routine - Food
1 critical violation. 5 major violations. 5 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cooked vegetables. Chef moved eggs to bottom shelf **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink at front bar full with cloth towels and cleaning items. Manager removed items **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sinks in kitchen area and front bar.
31B-02-4
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
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 emailed
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Bowl's being used as scoops for cook rice and raw rice. Chef discarded bowls **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of water on the cutting board in kitchen area. Chef discarded cup of water. **Corrected On-Site**
12B-07-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice buildup
14-69-4
Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk in freezer door missing gasket .
14-36-5
Basic - No Heimlich maneuver/choking sign posted.
51-13-4
41
Jan 26, 2024
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small top counter cooler at sushi bar at Salmon ; (48F - Cold Holding); tuna (48F - Cold Holding), chef moved items and called for maintenance
03A-02-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
14-69-4
Basic - Portable water tank not enclosed or sloped to drain properly. Hws sink in men's restroom not draining. Manager unclogged sink **Corrected On-Site**
29-01-4
78
Nov 16, 2023
Routine - Food
1 critical violation.
View 1 violation
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. In the prep area, there are two pots sushi rice stored with no time mark. T8me marks were applied. **Corrected On-Site**
03F-02-5
86
Jun 15, 2023
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
Proper Eating, Tasting, Drinking, or Tobacco Use
FL-06
Required Records Available; Shellstock Tags/Labels
FL-14
Equipment Adequate to Maintain Product Temperature
FL-29
Wiping Cloths Properly Used and Stored
FL-41
70
Aug 26, 2022
Routine - Food
2 critical violations. 3 major violations. 3 minor violations.
View 8 violations
High Priority - Toxic substance/chemical improperly stored. Observed windex and butane gas stored on prep table on sushi bar. Operator removed items. **Corrected On-Site**
41-10-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw egg pooled stored above tempura batter in fryer make table. Operator stored pooled egg below batter. Observed raw egg in hibachi make table stored above ready to eat sauces in top of cooler. Operator moved to side with raw ingredients. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed handwash sink in rear prep area used to dump ice. Operator cleared sink of ice. **Corrected On-Site**
31A-11-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed written plan not filled out. Operator completed plan according to process for sushi rice. **Corrected On-Site**
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed chemicals on bar and Togo station unlabeled. Operator labeled appropriately. **Corrected On-Site**
41-17-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed pineapple stored above ready to eat chopped veggies in walk-in. Operator move and stored appropriately. **Corrected On-Site**
08B-17-4
Basic - Single-service items for customer self-service not properly protected to prevent contamination. Observed straws unwrapped at front bar in reach of consumer. Operator removed and stored behind bar area. **Corrected On-Site**
25-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water stored on prep surface behind sushi make table above lowboy cooler. Operator removed and stored drink away from prep surfaces.
12B-07-4
47
Frequently Asked Questions
When was Sushi Sake last inspected?
The most recent health inspection at Sushi Sake on file is from Mar 9, 2026. The public record contains 11 inspections in total.
What is the most common violation at Sushi Sake?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited five times, more than any other issue at Sushi Sake.
How does Sushi Sake compare to other restaurants in Boca Raton?
Sushi Sake most recently scored 95 out of 100, which is higher than the Boca Raton average of 74.
Has Sushi Sake's inspection record improved over time?
Results have been roughly steady. Inspections at Sushi Sake have averaged around six violations per visit across the recent record.
What does a low risk rating mean?
A low risk rating at Sushi Sake 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 Sushi Sake inspected?
Based on the inspection history on file, Sushi Sake is inspected around three times per year on average.
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