Sushi Sake
Last inspected: Mar 11, 2026
100
Score
Public records show 11 inspections at Sushi Sake stretching back to 2022. On Mar 11, 2026, the health department conducted the most recent visit. Low risk means the most recent visit produced few or no significant findings.
Recent inspections have found fewer violations than earlier ones, averaging around two violations lately and about six violations before that.
Across the inspection history, “handwash sink used for purposes other than handwashing” is the issue that surfaces most often, recorded three times.
That puts the facility ahead of the local pack: the average Davie restaurant scores 79. Taken together, the history is a positive one.
11
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 11, 2026
Routine - Food
No violations found.
100
Jan 9, 2026
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Jan 8, 2026
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked eggs (49F - Cold Holding); sliced tomatoes (49F - Cold Holding); tofu (50F - Cold Holding) in the walk in cooler. As per operator, items not prepped or portioned today. As per operator, items have been in the cooler overnight. See stop sale. **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 cooked eggs (49F - Cold Holding); sliced tomatoes (49F - Cold Holding); tofu (50F - Cold Holding) in the walk in cooler. As per operator, items not prepped or portioned today. As per operator, items have been in the cooler overnight. See stop sale. **Warning**
01B-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink in the server area with a rag and a spray bottle with sanitizer stored in it. Operator removed items from the handwashing sink. **Corrected On-Site** **Warning**
31A-11-4
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. Observed 1 employee with the required state approved employee training. **Warning**
53B-13-5
Basic - Ripped/worn tin foil used as shelf cover in the kitchen by the handwashing sink. Operator removed ripped tin foil. **Corrected On-Site** **Warning**
14-20-4
58
Sep 3, 2025
Routine - Food
2 critical violations. 1 major violation. 3 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
Personal Cleanliness
FL-40
Approved Thawing Methods Used
FL-31
47
Apr 4, 2025
Routine - Food
1 critical violation. 3 major violations. 8 minor violations.
View 12 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. Observed no time mark on sushi rice held using time as a public health control. Per operator, rice prepared 2 hours prior to the inspection. Operator correctly time marked rice. **Corrected On-Site**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. -Observed food container stored inside hand washing sink. Operator removed container from sink. **Corrected On-Site**
31A-11-4
Intermediate - No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Intermediate - Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit.
05-06-4
Basic - Stored food not covered. -Observed an uncovered container with flour in storage area. Operator covered. **Corrected On-Site**
08B-12-5
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Ice scoop handle in contact with ice. At ice machine, operator removed scoop.
10-08-5
Basic - Food stored on floor. -Observed various food items stored on walk in cooler and freezer floor.
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. -Observed employee purse stored on shelf above food preparation table . Operator removed and stored properly. **Corrected On-Site**
40-06-5
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed unwashed cases with asparagus stored over open container with cooked eggs. Operator removed cooked eggs . **Corrected On-Site**
08B-17-4
Basic - Working containers of food removed from original container not identified by common name. -Observed sugar removed from the original container not labeled.
02D-01-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
43
Jul 23, 2024
Routine - Food
1 major violation.
View 1 violation
Toilet Rooms Maintained
FL-53
90
Jul 22, 2024
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Roach activity present as evidenced by live roaches found. Three live roaches found under the rolling bin of rice in the dish area of the kitchen
35A-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. On the front line, the raw beef was stored behind the cooked egg. The items were switched. **Corrected On-Site**
08A-05-6
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.
53B-01-5
Basic - Dead roaches on premises. 1 dead roach found under the dish washer in the dishwasher area of the kitchen
35A-03-4
64
May 14, 2024
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Intermediate - Food service manager not certified within 30 days of employment. 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 manager Massimo Rodriguez 6 months as a manager, no Food Manager certification.
53A-04-6
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 - Current Hotel and Restaurant license not displayed. No 2024 license displayed.
50-09-4
78
Mar 15, 2024
Routine - Food
1 critical violation. 3 major violations.
View 4 violations
Employee Health Policies Present
FL-03
Approved Thawing Methods Used
FL-31
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
64
May 1, 2023
Complaint Full
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
High Priority - Dented/rusted cans present. See stop sale. Observed two dented cans of sweetened condensed milk stored on dry storage shelf in kitchen. Operator discarded. Stop sale.
01B-01-4
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. Emailed vomit and diarrhea poster to operator. **Corrected On-Site**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink used to wash kale for food service. Operator removed kale from sink. **Corrected On-Site**
31A-11-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee bags stored on shelf above food prep table in kitchen. Operator removed. **Corrected On-Site** **Repeat Violation**
40-06-5
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 handle in contact with bread crumbs at cook line. Operator removed. **Corrected On-Site**
10-01-5
64
Aug 12, 2022
Food-Licensing Inspection
4 critical violations. 3 major violations. 7 minor violations.
View 14 violations
High Priority - Toxic substance/chemical improperly stored. Observed oven cleaners stored on shelf with and above food items. Operator repositioned. **Corrected On-Site**
41-10-4
High Priority - Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed eel sauce (homemade heat introduced) dated 08/03/2022 in walk-in cooler.
02C-01-5
High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. -Observed 2 live flies flying around by servers' station with soup. Observed got rid of flies. **Corrected On-Site**
35A-02-6
High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Observed eel sauce (homemade heat introduced) dated 08/03/2022 in walk-in cooler.
01B-28-5
Intermediate - Handwash sink not accessible for employee use at all times. - Observed handwash sink next to ice machine containing discarded ice, and linen basket in front and linen bag underneath sticking forward. Operator removed linen baskets and bag. Operator got rid of ice. **Corrected On-Site**
31A-09-4
Intermediate - Multiuse food-contact surface not smooth, free of breaks/cracks/chips/pits/crevices. -Observed plates/bowls with chipped edges in front of cookline. Operator removed. **Corrected On-Site**
14-16-4
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. -Unable to dispense soap at handwash sink between prep area and cookline line.
31B-06-4
Basic - Fixed nonfood-contact equipment not sealed to adjoining equipment/walls when exposed to spillage. Observed prep table next to handwash sink by cookline with no separation. Operator repositioned prep table. **Corrected On-Site**
14-54-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Observed unwashed avocados and lemons stored above ready to eat imitation crabmeat in reachin cooler by sushi station. Operator repositioned. **Corrected On-Site**
08B-17-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth chlorine sanitizer at >100 ppm in front of rice cooker. Operator corrected to 100ppm. **Corrected On-Site**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Observed containers with sugar and flour not labeled. Operator labeled both. **Corrected On-Site**
02D-01-5
Basic - Bowl or other container with no handle used to dispense food. -Observed non-handled container in container with eel sauce for dispensing. - Observed non-handled container in container with batter by sushi station. Operator removed non-handled containers.**Corrected On-Site** **Corrected On-Site**
14-01-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed containers with employee beverage on prep area in server's station and in kitchen area. Operator removed. **Corrected On-Site**
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 employees personal belongings stored with and above food in dry food storage area. Operator removed personal belongings. **Corrected On-Site**
40-06-5
29
Frequently Asked Questions
When was Sushi Sake last inspected?
The most recent health inspection at Sushi Sake on file is from Mar 11, 2026. The public record contains 11 inspections in total.
What is the most common violation at Sushi Sake?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited three times, more than any other issue at Sushi Sake.
How does Sushi Sake compare to other restaurants in Davie?
Sushi Sake most recently scored 100 out of 100, which is higher than the Davie average of 79.
Has Sushi Sake's inspection record improved over time?
Yes. Recent inspections at Sushi Sake have averaged around two violations per visit, down from roughly six earlier in the 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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