Sushi Sake Cutler Bay
Last inspected: Mar 18, 2026
35
Score
Public records show 12 inspections at Sushi Sake Cutler Bay stretching back to 2023. On Mar 18, 2026, the health department conducted the most recent visit. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Violation counts have ticked up lately, averaging around 16 violations per visit versus roughly 12 violations earlier in the record.
Across the inspection history, “time/temperature control for safety food cold held” is the issue that surfaces most often, recorded six times.
That's lower than the typical Cutler Bay restaurant, which scores around 70. The pattern in the record is worth a careful look.
12
Inspections
3
Critical latest
0
Major latest
12
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
3 critical violations. 12 minor violations.
View 15 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (47 F - Cold Holding) inside reach in cooler at the front counter. As per operator food stored yesterday night. Food has been out of temperature control for more than 4 hour. **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken (47 F - Cold Holding) inside reach in cooler at the front counter. As per operator food stored yesterday night. Food has been out of temperature control for more than 4 hour.
01B-02-5
High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee removed his watch and failed to wash hands. **Repeat Violation**
12A-29-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee working at the sushi station wearing a watch while engaged in food prep.Employee removed it. **Corrected On-Site** **Repeat Violation**
13-07-4
Basic - Equipment attached to the Wall soiled with accumulated dust above preparation table.
36-27-5
Basic - Equipment in poor repair. Observed reach in cooler door gaskets torn at the front counter. **Repeat Violation**
14-11-5
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation**
35B-01-4
Basic - Food stored on floor. Observed a bag of carrots stored on the floor. Employee placed them at least 6 inches off the floor Also observed multiple plastic buckets stored on the floor of the walk in cooler. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled **Repeat Violation**
23-03-4
Basic - Stored food not covered. Observed multiple dogs inside the reach in freezer not covered. Employee covered them. **Corrected On-Site** **Repeat Violation**
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at shelves inside the walk in cooler. **Repeat Violation**
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop inside the mop sink . Manager fix it. **Corrected On-Site**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on preparation table.
21-12-4
35
Dec 4, 2025
Routine - Food
7 critical violations. 1 major violation. 23 minor violations.
View 31 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Spicy Tuna (46F - Cold Holding) at front line at sushi bar. As per operator for less than 4 hours. Operator put ice on top for rapid cooling. **Corrective Action Taken** **Repeat Violation**
03A-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed cooked brown rice with not time marked. As per operator from the day before. Employee discarded it during inspection. **Corrected On-Site**
01B-13-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cut carrots on shelf at walk in cooler. Employee stored properly during inspection. **Corrected On-Site**
08A-05-6
High Priority - Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee engaged in food preparation touching her face and not change gloves. Employee removed gloves and washed hands during inspection. Coached employee on proper procedures. **Corrected On-Site**
12A-25-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee engaged in food preparation touching her face and not change gloves. Employee removed gloves and washed hands during inspection. Coached employee on proper procedures. **Corrected On-Site**
12A-07-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Cooked White Rice (110F - Hot Holding) inside hot holding unit at kitchen area. As per operator for less than 2 hours.
03B-01-6
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. See stop sale. Observed cooked brown rice with not time marked. As per operator from the day before. Employee discarded it during inspection. **Corrected On-Site**
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink at kitchen area, employee provided during inspection. **Corrected On-Site**
31B-02-4
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 handle touching food inside sugar container. Also observed scoop handle touching panko bread at front counter. Operator stored properly during inspection. **Corrected On-Site**
10-01-5
Basic - In-use tongs stored on equipment door handle between uses. Observed on reach in freezer handle at sushi bar area. Employee washed it and stored it during inspection. **Corrected On-Site**
10-20-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed on top of soiled ice machine surface. Operator washed it and stored properly during inspection. **Corrected On-Site**
10-12-5
Basic - Food stored on floor. Observed case of mayonnaise stored on the floor at dry storage area. Also observed plastic oil container stored on the floor at the front counter.
08B-38-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door next to establishment bathroom.
35B-01-4
Basic - Equipment in poor repair. Observed gaskets torn at reach in coolers and freezer at sushi bar area.
14-11-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed 1 employee engaged in food preparation with no beard guard at sushi bar. Employee puts on beard guard during inspection. **Corrected On-Site**
13-04-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 1 employee engaged in food preparation wearing a bracelet. Employee removed it during inspection. **Corrected On-Site**
13-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees backpacks stored on top of case of sushi sauce. Employee removed it during inspection. **Corrected On-Site**
40-06-5
Basic - Employee drinking in a food preparation or other restricted area. Observed one employee engaged in food preparation drinking at sushi bar.
12B-02-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two employee personal drinks on preparation table at sushi bar.
12B-07-4
Basic - Covered waste receptacle not provided in unisex bathrooms.
32-12-6
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean sheet pans stored on the floor next to reach in freezer at sushi bar area. Operator removed it during inspection. **Corrected On-Site**
24-07-4
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling dusty above cooling units in front of bathroom. **Repeat Violation**
36-34-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine interior soiled with mold like substance at back kitchen area.
22-20-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed all around walk in cooler at kitchen area.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of preparation table at sushi bar area. Operator removed during inspection. **Corrected On-Site**
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed on the floor at sushi bar. Operator stored it properly during inspection. **Corrected On-Site**
21-38-4
Basic - Working containers of food removed from original container not identified by common name. Observed sugar container with no labeled.
02D-01-5
Basic - Stored food not covered. Observed container of churros and ripe plantains stored uncovered inside reach in freezer at sushi bar area. Operator covered during inspection. **Corrected On-Site**
08B-12-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers and freezer gaskets soiled all around kitchen and sushi bar area.
23-03-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at sushi bar area. Operator removed it during inspection. **Corrected On-Site**
21-04-4
10
Nov 21, 2024
Complaint Full
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed handwashing sink missing sign at food preparation area. **Warning** - From follow-up inspection 2024-11-21: **Time Extended**
31B-04-4
95
Nov 20, 2024
Complaint Full
2 critical violations. 4 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Lighting Adequate; Required Shields in Place
FL-36
Approved Thawing Methods Used
FL-31
Required Records Available; Shellstock Tags/Labels
FL-14
Hands Clean and Properly Washed
FL-08
61
Sep 16, 2024
Routine - Food
1 critical violation. 2 major violations. 4 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 tofu (58F - Cold Holding) at walk in cooler. As per employee, product was placed inside u it 1 hour prior. Employee placed product inside walk in freezer to rapidly chill. Observed Krab salad (48F - Cold Holding) at walk in cooler. As per employee, product was prepared and placed inside unit in previous day. Observed raw sliced salmon (47F - Cold Holding); raw sliced escolar (46F - Cold Holding) at display cooler at front line. As per employee, products were placed inside unit more than 4 hours prior. **Warning** - From follow-up inspection 2024-09-16: Observed raw fish at 45F, tofu 47F, Krab sticks 48F all cold holding at walk in cooler. As per manager, products placed inside unit less than 2 hours prior. Manager called repair technician during callback inspection. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Observed white tuna offered on menu inside Abby roll,Divorce roll and Johanna roll. Manager unable to provide invoice for white tuna. Observed at walk in cooler and walk in freezer, packages of Escolar. As per sushi chefs and manager, Escolar is the fish utilized as White tuna. Discussed with manager misrepresentation of fin fish. **Admin Complaint** - From follow-up inspection 2024-09-16: Observed white tuna offered on menu inside Abby roll,Divorce roll and Johanna roll. Manager unable to provide invoice for white tuna. Observed at and walk in freezer, packages of Escolar. As per sushi chefs and manager, Escolar is the fish utilized as White tuna. Discussed with manager misrepresentation of fin fish. **Admin Complaint**
52-04-5
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed dish rack stored over hand sink next to dish machine. **Warning** - From follow-up inspection 2024-09-16: Observed employee rinsing container inside hand sink next to dish machine. **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dish racks soiled with black substance near dish machine. **Warning** - From follow-up inspection 2024-09-16: Observed dish racks soiled with black substance near dish machine. **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand sink next to dish machine. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-09-16: Observed no hand washing sign at hand sink next to dish machine. **Time Extended**
31B-04-4
Basic - - From initial inspection : Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometers provided inside display coolers at sushi area. **Warning** - From follow-up inspection 2024-09-16: Observed no ambient thermometers provided inside display coolers at sushi area. **Time Extended**
05-09-4
Basic - - From initial inspection : Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed ambient temperature at walk in cooler at 50F. **Warning** - From follow-up inspection 2024-09-16: Observed ambient temperature at 45F at walk in cooler. **Time Extended**
14-74-7
58
Sep 12, 2024
Routine - Food
11 critical violations. 3 major violations. 9 minor violations.
View 23 violations
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine solution at 200 plus ppm. Employee diluted solution with water final reading, 50ppm. **Corrected On-Site** **Warning**
41-15-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked shrimp (73F - Hot Holding); cooked fish (76F - Hot Holding) at room temperature at front line. As per employee, for approximately 30 minutes. Advised employee to reheat product to 165F. **Warning**
03B-01-6
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. Observed container of garlic butter and container is sushi rice not time marked. As per employee, products were placed under time as a public health control 3 hours prior. **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu (58F - Cold Holding) at walk in cooler. As per employee, product was placed inside u it 1 hour prior. Employee placed product inside walk in freezer to rapidly chill. Observed Krab salad (48F - Cold Holding) at walk in cooler. As per employee, product was prepared and placed inside unit in previous day. Observed raw sliced salmon (47F - Cold Holding); raw sliced escolar (46F - Cold Holding) at display cooler at front line. As per employee, products were placed inside unit more than 4 hours prior. **Warning**
03A-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Krab salad (48F - Cold Holding) at walk in cooler. As per employee, product was prepared and placed inside unit in previous day. Observed raw sliced salmon (47F - Cold Holding); raw sliced escolar (46F - Cold Holding) at display cooler at front line. As per employee, products were placed inside unit more than 4 hours prior. **Warning**
01B-02-5
High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in ice used for drinks. See stop sale. Observed plastic container of ice cream stored inside ice machine at warehouse washing area. 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 thawed raw escolar and thawed raw wahoo stored inside reduced oxygen packaging at walk in cooler. **Repeat Violation** **Warning**
01B-13-4
High Priority - Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 3 cracked raw shell eggs stored inside container inside reach in cooler at sushi area. **Warning**
01B-14-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server handle soiled dishes and then handled single service container, no hand wash. **Warning**
12A-02-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw shell eggs stored over sauces at walk in cooler. Observed raw salmon stored over asparagus at reach in cooler at front line. **Warning**
08A-05-6
High Priority - Food stored in ice used for drinks. See stop sale. Observed plastic container of ice cream stored inside ice machine at warehouse washing area. **Admin Complaint**
08B-56-4
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washer cleaning dishes at 3 compartment sink and then began handling clean dishes, no hand wash. Discussed with manager proper hand washing procedures. **Warning**
12A-13-4
Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Observed white tuna offered on menu inside Abby roll,Divorce roll and Johanna roll. Manager unable to provide invoice for white tuna. Observed at walk in cooler and walk in freezer, packages of Escolar. As per sushi chefs and manager, Escolar is the fish utilized as White tuna. Discussed with manager misrepresentation of fin fish. **Admin Complaint**
52-04-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed dish rack stored over hand sink next to dish machine. **Warning**
31A-11-4
Intermediate - No soap provided at handwash sink.Observed no soap available at hand sink near dish machine. Manager replenished paper towels. **Corrected On-Site** **Repeat Violation** **Warning**
31B-03-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed rice shapers stored on hand sink faucet at sushi area. Employee removed items. **Corrected On-Site** **Warning**
24-07-4
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed ambient temperature at walk in cooler at 50F. **Warning**
14-74-7
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 thawed raw escolar and thawed raw wahoo stored inside reduced oxygen packaging at walk in cooler. Discussed proper thawing procedures with employee and manager. **Warning**
06-09-1
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed sushi chef preparing food not wearing beard guard. **Warning**
13-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometers provided inside display coolers at sushi area. **Warning**
05-09-4
Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand sink next to dish machine. **Repeat Violation** **Admin Complaint**
31B-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dish racks soiled with black substance near dish machine. **Warning**
23-03-4
Basic - Open dumpster lid. Observed lid open. Employee closed it during inspection. **Corrected On-Site** **Warning**
33-16-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout front line and preparation area. **Warning**
21-12-4
9
Mar 29, 2024
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
47
Jul 7, 2023
Complaint Full
3 minor violations.
View 3 violations
Basic - - From initial inspection : Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine solution at 0 ppm. **Warning** - From follow-up inspection 2023-07-07: Wiping cloth chlorine sanitizing solution not set up at time of callback inspection. **Time Extended**
21-07-4
Basic - - From initial inspection : Basic - Food stored on floor. Observed plastic containers of kikkoman soy sauce stored on walk-in cooler floor and plastic container of butter stored on floor near hand washing sink at cook line. **Warning** - From follow-up inspection 2023-07-07: Food stored on floor. Observed plastic containers of kikkoman soy sauce stored on walk-in cooler floor and plastic container of butter stored on floor near hand washing sink at cook line. **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing rice with no hair restraint at preparation area. **Warning** - From follow-up inspection 2023-07-07: Employee with no hair restraint while engaging in food preparation. Observed employee preparing rice with no hair restraint at preparation area. **Time Extended**
13-03-4
86
Jul 5, 2023
Complaint Full
6 critical violations. 2 major violations. 13 minor violations.
View 21 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Miso soup (132F - Hot Holding). Employee raised unit temperature. **Corrective Action Taken** **Warning**
03B-01-6
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. Observed container of sushi rice held under time missing time marking. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Cooked eggs. As per chef, cooked yesterday. (49F - Cold Holding). Chef discarded product. **Warning**
01B-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored above krab at top portion of reach in cooler at front counter. Chef arranged items accordingly. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Non-food grade paper towel used as cover for sushi rice at kitchen area. **Warning**
14-86-1
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked eggs (49F - Cold Holding); As per chef, since the previous day. Observed Raw shrimp (47F - Cold Holding) As per chef, 2 hours; Raw beef (47F - Cold Holding)As per chef, 2 hours; Raw chicken (47F - Cold Holding) As per chef, 2 hours. All at cooling drawer at cook line. Chef discarded cooked eggs and place the other products in ice for rapid cooling. **Corrective Action Taken** **Warning**
03A-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink at cook line. Employee restocked paper towel dispenser. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed certified food manager unaware of probe thermometer calibration procedures. **Corrected On-Site** **Warning**
53A-10-4
Basic - Buildup of food debris/soil residue on equipment door and gaskets at reach in cooler at cook line. **Warning**
23-24-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed cups not stored inverted at bar area. **Warning**
24-05-4
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed cheesecloth stored outside premises. **Warning**
24-07-4
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 at walk in cooler. Observed raw escolar stored inside reduced oxygen packaging at walk in cooler. Coached manager on proper procedures. Employee cut packages. **Corrected On-Site** **Warning**
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 employee beverage and phone on reach in cooler at sushi area. **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee preparing rice with no hair restraint at preparation area. **Warning**
13-03-4
Basic - Equipment in poor repair. Observed walk in cooler gaskets in disrepair. **Warning**
14-11-5
Basic - Food stored on floor. Observed plastic containers of kikkoman soy sauce stored on walk-in cooler floor and plastic container of butter stored on floor near hand washing sink at cook line. **Warning**
08B-38-4
Basic - In-use knife stored in cracks between reach in cooler at front counter. Chef removed knife for cleaning and sanitizing. **Corrected On-Site** **Warning**
10-17-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop stored inside of cooked rice container. **Warning**
10-06-5
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Plastic container with no handle used to dispense sugar. Employee removed plastic container. **Corrected On-Site** **Warning**
14-01-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine solution at 0 ppm. **Warning**
21-07-4
17
Feb 8, 2023
Routine - Food
No violations found.
100
Feb 6, 2023
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. In a small rice cooker observed cooked brown rice (102F - Hot Holding), as per employee for less than an hour. Employee reheating the rice. **Corrective Action Taken**
03B-01-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In the Refrigerated drawers under the flat grill in the cook line observed shrimp (48F - Cold Holding); raw beef (47F - Cold Holding); raw chicken (48F - Cold Holding), as per chef for less than 4 hors, employee placed food in the walk in cooler to rapidly cool down.
03A-02-5
High Priority - Container of medicine improperly stored. Observed a bottle of antacid stored near food in the preparation table.
41-07-4
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. Provided the big 6 poster to operator. **Corrected On-Site**
11-07-5
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 soap provided at handwash sink. HWS located in the cook line.
31B-03-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee's personal water bottles water cups stored on prep table in the preparation area.
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed cell phone stored on prep table in the preparation area. Employee removed cell phone. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee engaged in food preparation with no hair restraint.
13-03-4
Basic - No handwashing sign provided at a hand sink used by food employees. HWS located in the cook line.
31B-04-4
Basic - Time/temperature control for safety food thawed in an improper manner. In the preparation area observed imitation cram meat thawing in standing water. Employee placed food under cold running water in the three compartment sink. **Corrective Action Taken**
06-01-5
37
Jan 4, 2023
Routine - Food
No violations found.
100
Frequently Asked Questions
When was Sushi Sake Cutler Bay last inspected?
The most recent health inspection at Sushi Sake Cutler Bay on file is from Mar 18, 2026. The public record contains 12 inspections in total.
What is the most common violation at Sushi Sake Cutler Bay?
Across the inspection record, “time/temperature control for safety food cold held” has been cited six times, more than any other issue at Sushi Sake Cutler Bay.
How does Sushi Sake Cutler Bay compare to other restaurants in Cutler Bay?
Sushi Sake Cutler Bay most recently scored 35 out of 100, which is lower than the Cutler Bay average of 70.
Has Sushi Sake Cutler Bay's inspection record improved over time?
No. Recent inspections at Sushi Sake Cutler Bay have averaged around 16 violations per visit, up from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Sushi Sake Cutler Bay 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 Sushi Sake Cutler Bay inspected?
Based on the inspection history on file, Sushi Sake Cutler Bay is inspected around four times per year on average.
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