Sushi Sake
Last inspected: Sep 19, 2025
64
Score
Sushi Sake appears in inspection records nine times, starting in 2022. The latest inspection on file is from Sep 19, 2025. Medium risk typically reflects a handful of issues that inspectors wrote up but didn't deem critical.
Violation counts have ticked up lately, averaging around seven violations per visit versus roughly four violations earlier in the record.
The pattern that stands out is “employee failed to wash hands before putting on gloves”, which has been cited three times.
That's lower than the typical Coral Gables restaurant, which scores around 68. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
1
Critical latest
0
Major latest
6
Minor latest
Inspection History
Sep 19, 2025
Routine - Food
1 critical violation. 6 minor violations.
View 7 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee at prep area putting gloves without previously washing hands.
12A-07-5
Basic - Bathroom door left open other than during cleaning or maintenance.
32-02-4
Basic - Bathroom facility in disrepair. Observed urinal clogged.
32-05-4
Basic - Clean utensils stored between equipment and wall. Observed in the cook line spatulas stored between sink and wall.
24-14-4
Basic - Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Boxes with food exposed to overhead leakage inside walk in freezer.
24-15-4
Basic - Floors not constructed to be easily cleanable. Underneath equipment at kitchen.
36-12-4
Basic - Food stored in a location that is exposed to splash/dust. Observed at walk in freezer boxes with food exposed to dripping water from compressor.
08B-36-4
64
May 20, 2025
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed at walk in freezer. - From follow-up inspection 2025-05-20: **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Walk-in cooler shelves with rust that has pitted the surface. - From follow-up inspection 2025-05-20: **Time Extended**
14-17-4
90
Apr 28, 2025
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
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 and the time removed from temperature control cannot be determined. The batch with rice was place on the sushi line while conducting the inspection without mark time. According to the manager was just cooked 30 minutes ago.
03F-02-5
Intermediate - Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed hand sinks at kitchen removed from prep area at kitchen.
31A-04-4
Intermediate - Handwash sink not accessible for employee use at all times.
31A-09-4
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed at walk in freezer.
36-32-5
Basic - Food stored on floor. Observed at walk in cooler a box with vegetables stored on floor. Employee placed box on shelves.. **Corrected On-Site* **Corrected On-Site**
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop without handle in fish container at sushi station.
10-01-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pots for rice soiled by the exterior "
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Utensils in poor condition. Knife at dishwashing station rusted.
14-12-4
Basic - Walk-in cooler shelves with rust that has pitted the surface.
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
39
Oct 24, 2024
Routine - Food
No violations found.
100
Oct 23, 2024
Routine - Food
4 critical violations. 2 major violations. 2 minor violations.
View 8 violations
High Priority - Dented/rusted cans present. salmon 52°F, tuna 52°F, shrimp 52°F According to the employee the food was placed around 10:00 am. See stop sale.
01B-01-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler at sushi station the following items out of temperature: salmon 52°F, tuna 52°F, shrimp 52°F According to the employee the food was placed around 10:00 am.
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 and the time removed from temperature control cannot be determined. According to employee the batch just was cooked in the morning. Label with time placed on pot. **Corrective Action Taken**
03F-02-5
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Containers stored inside hand sink by dishwasher.
31A-11-4
Basic - Clean utensils stored between equipment and wall.
24-14-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
41
May 14, 2024
Routine - Food
3 minor violations.
View 3 violations
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed a pot's lid stored in mop sink. Employee took it for washing.
24-07-4
Basic - Walk in cooler vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Wood food-contact surface not properly sealed. Observed at kitchen a main shelf for storage/ wood not sealed.
14-06-4
86
Dec 4, 2023
Routine - Food
2 critical violations. 4 major violations. 3 minor violations.
View 9 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Dishwashing area at kitchen.
12A-07-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at walk-in cooler raw shell eggs over raw meat. Chef removed eggs and placed them in the bottom. **Corrected On-Site**
08A-20-5
Intermediate - Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Questions asked to some employees regarding temperatures for cold/ hot holding, no correct answers.
53B-16-4
Intermediate - Handwash sink used for purposes other than handwashing. Hand sink at dishwashing area occupied with dishes and utensils.
31A-11-4
Intermediate - Probe thermometer not used to ensure proper food temperatures.
05-10-4
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 - Wood food-contact surface not properly sealed. Shelves at storage area in the kitchen, wood not sealed.
14-06-4
Basic - Carbon dioxide/helium tanks not adequately secured. Kitchen.
51-11-4
Basic - Ice buildup in walk-in freezer.
14-69-4
43
Apr 10, 2023
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Intermediate - No soap provided at handwash sink. Missing at kitchen and prep area.
31B-03-4
Basic - Floor soiled/has accumulation of debris. Observed at walk in cooler.
36-73-4
Basic - Food stored on floor. Observed bags with onions at prep area on floor. Employee placed onions on floor. **Corrected On-Site**
08B-38-4
Basic - Ice buildup in reach-in walk-in freezer.
14-69-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At sushi station. Employee removed knife. **Corrected On-Site**
10-17-4
Basic - Standing water in bottom of reach-in-cooler. At sushi station.
29-49-6
70
Dec 8, 2022
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Intermediate - Handwash sink used for purposes other than handwashing. Observed at prep area, hand wash sink with items inside. items removed. **Corrected On-Site**
31A-11-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Food trays stored on floor at sushi station.employee placed trays on shelves. **Corrected On-Site**
24-07-4
Basic - Plumbing system in disrepair. Hand sink at kitchen prep area.
29-08-4
Basic - soil residue on equipment, gaskets . Sushi station.
23-24-4
78
Frequently Asked Questions
When was Sushi Sake last inspected?
The most recent health inspection at Sushi Sake on file is from Sep 19, 2025. The public record contains nine inspections in total.
What is the most common violation at Sushi Sake?
Across the inspection record, “employee failed to wash hands before putting on gloves” has been cited three times, more than any other issue at Sushi Sake.
How does Sushi Sake compare to other restaurants in Coral Gables?
Sushi Sake most recently scored 64 out of 100, which is lower than the Coral Gables average of 68.
Has Sushi Sake's inspection record improved over time?
No. Recent inspections at Sushi Sake have averaged around seven violations per visit, up from roughly four earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Sushi Sake means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Sushi Sake inspected?
Based on the inspection history on file, Sushi Sake is inspected around three times per year on average.
Nearby Restaurants