Sushi Sake
Last inspected: Mar 10, 2026
100
Score
Sushi Sake has been inspected 10 times since 2022. The latest inspection on file is from Mar 10, 2026. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit.
Recent inspections have found fewer violations than earlier ones, averaging around four violations lately and about seven violations before that.
Sushi Sake's latest score of 100 sits above the Davie average of 79. The record reflects steady performance over time.
10
Inspections
0
Critical latest
0
Major latest
0
Minor latest
Inspection History
Mar 10, 2026
Routine - Food
No violations found.
100
Mar 9, 2026
Routine - Food
3 critical violations. 1 major violation. 3 minor violations.
View 7 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Approved Thawing Methods Used
FL-31
50
Nov 4, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler at sushi station. Hamachi (52F - Cold Holding); salmon (49F - Cold Holding); wahoo (52F - Cold Holding); tuna (55F - Cold Holding); conch (52F - Cold Holding); Tofu(54F - Cold Holding) Observed at flip top cooler in preparation area raw chicken (46F - Cold Holding); raw beef (48F - Cold Holding); scallops (47F - Cold Holding); calamari (49F - Cold Holding); soft crab (49F - Cold Holding); lobster meat (49F - Cold Holding); lobster shell (49F - Cold Holding); pork dumplings (48F - Cold Holding) Observed at fryer station - egg wash (57F - Cold Holding); tofu (54F - Cold Holding) as per employee all items not portioned or prepared today, items held out of temperature for approximately 12 hours. See stop sale. **Warning** - From follow-up inspection 2025-11-04: Observed at flip top cooler in preparation area raw chicken (45F - Cold Holding); raw beef (46F - Cold Holding) as per employee items not portioned or prepared today. Items held out of temperature for approximately 90 minutes. Employee stored items in walk n cooler. **Admin Complaint**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at prepping area - green cutting board with mold like substance. **Warning** - From follow-up inspection 2025-11-04: Same **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at flip top cooler in sushi bar. **Warning** - From follow-up inspection 2025-11-04: Same **Time Extended**
14-09-4
Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk in freezer. **Warning** - From follow-up inspection 2025-11-04: Same **Time Extended**
14-69-4
70
Nov 3, 2025
Routine - Food
4 critical violations. 3 major violations. 2 minor violations.
View 9 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Certified Food Manager Identification
FL-02
Supervisor/Person in Charge Present
FL-01
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
22
Feb 20, 2025
Routine - Food
1 critical violation. 4 minor violations.
View 5 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Personal Cleanliness
FL-40
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Equipment Adequate to Maintain Product Temperature
FL-29
70
Dec 17, 2024
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at appetizer station - raw chicken (47F - Cold Holding) as per operator item held out of temperature for approximately 2 hours. Operator stored item in walk in cooler.
03A-02-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed on speed rack - tray of raw chicken stored over tray of raw beef. Operator stored correctly. **Corrected On-Site**
08A-20-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired, operator renewed license during inspection. **Corrected On-Site**
50-17-3
Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 2 employees engaged in food manipulation with expired employee training.
53B-14-5
Basic - Current Hotel and Restaurant license not displayed. Operator printed and hung current license. **Corrected On-Site**
50-09-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk in cooler. **Repeat Violation** **Warning**
14-17-4
52
Apr 3, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Required Records Available; Shellstock Tags/Labels
FL-14
Washing Fruits and Vegetables
FL-42
Personal Cleanliness
FL-40
Food Contact Surfaces Clean and Sanitized
FL-22
58
Aug 29, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Certified Food Manager Identification
FL-02
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Warewashing Facilities Maintained and Used
FL-24
78
Jun 20, 2023
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Proper Hot and Cold Holding Temperatures
FL-21
Toilet Rooms Maintained
FL-53
Personal Cleanliness
FL-40
52
Dec 8, 2022
Routine - Food
4 critical violations. 2 major violations. 1 minor violation.
View 7 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
29-42-4
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands at cookline.
12A-28-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. Operator renewed dbpr license. **Corrected On-Site**
50-17-2
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed fish cold holding between 46°F - 47°F at bar area. Operator removed and placed fish in reach in cooler for proper cold holding. **Corrective Action Taken**
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food for sushi rice and butter at fish station.
03F-10-5
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. Will email big 6 poster to operator.
11-07-5
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed employee using soiled wet wipe cloth at cookline. **Repeat Violation**
21-09-4
43
Frequently Asked Questions
When was Sushi Sake last inspected?
The most recent health inspection at Sushi Sake on file is from Mar 10, 2026. The public record contains 10 inspections in total.
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 four violations per visit, down from roughly seven 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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