Sushi Sake
Last inspected: Feb 3, 2026
27
Score
Sushi Sake has been inspected eight times since 2022. The latest inspection on file is from Feb 3, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Inspection results have stayed in a similar range over the last few visits, averaging around eight violations each.
“Front counter flip top - raw fish stored” comes up most often, recorded two times in the inspection record.
That's lower than the typical Fort Lauderdale restaurant, which scores around 80. Diners may want to weigh the inspection history when deciding to visit.
8
Inspections
3
Critical latest
4
Major latest
2
Minor latest
Inspection History
Feb 3, 2026
Routine - Food
3 critical violations. 4 major violations. 2 minor violations.
View 9 violations
Food Obtained from Approved Sources
FL-11
Hands Clean and Properly Washed
FL-08
Supervisor/Person in Charge Present
FL-01
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Wiping Cloths Properly Used and Stored
FL-41
Plumbing Maintained; Sewage Disposal
FL-51
Toilet Rooms Maintained
FL-53
27
Oct 20, 2025
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Obtained from Approved Sources
FL-11
Food Received at Proper Temperature
FL-12
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Approved Thawing Methods Used
FL-31
43
Apr 30, 2025
Routine - Food
3 critical violations. 5 major violations. 3 minor violations.
View 11 violations
High Priority - Front counter flip top - raw fish stored over ready-to-eat vegetables. Operator stored all items properly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookkine - right flip top - cooked shrimp (41-48F), per operator placed in unit less than an hour ago. Observed item overfilled. Item not prepped or portioned today. Operator removed excess to quick chill. **Corrective Action Taken**
03A-02-5
High Priority - Both cookline employees entered cookline, put on gloves and began working with food - handling food containers and cooking - without first washing hands. Reviewed proper hand washing and employees washed hands. **Corrected On-Site**
12A-16-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Prep area hand sink. Hot water knob not functioning. Water 82F.
27-16-4
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. 2 employees, without food handler/CFM training. Reviewed Food Employee Reporting Agreement with operator. Operator has form. **Repeat Violation**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice. Provided form to operator and reviewed. **Repeat Violation**
03F-10-5
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
Intermediate - Spray bottle containing toxic substance not labeled. Cookline - unlabeled spray bottle with glass cleaner.
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Walk in cooler - bowl without handle stored in bin of fresh cut vegetables.
14-01-5
Basic - Food not stored at least 6 inches off of the floor. Back storage room - case of water in plastic bottles stored on floor under shelving. Back storage room - cases of soy sauce in plastic containers stored on floor.
08B-47-4
Basic - Ice scoop handle in contact with ice. Ice machine. Operator removed scoop. **Corrected On-Site**
10-08-5
33
Oct 2, 2024
Routine - Food
2 critical violations. 4 major violations. 1 minor violation.
View 7 violations
High Priority - Employee handled soiled dishes or utensils and then picked up clean dishes without washing hands. Reviewed proper procedures and employee washed hands. **Corrected On-Site**
12A-02-4
High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Front counter - raw fish/raw chicken in top section, stored over ready to eat sauces and vegetables in lower sections. Reviewed proper storage and operator began storing items properly. Walk in cooler - raw shell eggs stored over ready to eat sauces. Operator stored all items properly. **Corrective Action Taken**
08A-13-5
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. Provided handout to operator. **Repeat Violation**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Sushi station hand sink with items in sink - cup, sponge, ice. Operator removed items. **Corrected On-Site**
31A-11-4
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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice. Provided time as a public health control form to operator and reviewed.
03F-10-5
Basic - In-use tongs stored on equipment door handle between uses. Cookline - tongs hanging from fryer handle. **Repeat Violation**
10-20-4
47
May 28, 2024
Routine - Food
1 major violation. 6 minor violations.
View 7 violations
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.
11-27-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone charger above prep area at back kitchen area. Operator removed. **Corrected On-Site**
40-06-5
Basic - In-use tongs stored on equipment door handle between uses. Operator placed in a clean container. **Corrected On-Site**
10-20-4
Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Oil and sugar. Operator labeled. **Corrected On-Site**
02D-03-4
Basic - Stored food not covered. Observed opened bag of squid in walk-in Freezer. Operator closed bag. **Corrected On-Site**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Operator inverted mop. **Corrected On-Site**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses throughout. Operator placed cloths in sanitizer solution. **Corrected On-Site**
21-12-4
67
Feb 14, 2024
Routine - Food
3 major violations. 3 minor violations.
View 6 violations
Intermediate - Handwash sink not accessible for employee use at all times. Hand-washing soap and paper towels blocked by rice cookers at Sushi station. Operator rearranged shelves to correct. **Corrected On-Site**
31A-09-4
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. Observed inoperable soap dispensers on Sushi station. **Repeat Violation**
31B-03-4
Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed on Sushi Station. Operation removed and replaced with fresh. **Corrected On-Site**
36-06-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer buckets on the floor at sushi station. Operator cleaned, sanitized, and double bucketed. **Corrected On-Site**
21-38-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
64
May 2, 2023
Complaint Full
No violations found.
100
Sep 12, 2022
Routine - Food
2 critical violations. 1 major violation. 1 minor violation.
View 4 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In walk in freezer, cases of raw calamari and containers of raw chicken above bags of buns and open cases of dumplings.
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, tray and container of raw beef sitting directly under fan unit and above containers of sauces and prepared vegetables. Manager moved beef to separate rack for proper separation. **Corrected On-Site**
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed spatulas in hand sink at end of cook line. Stopped employee and reviewed proper procedures and policy for hand sinks. **Corrective Action Taken**
31A-11-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. In sushi cooler unopened employee water bottle. Employee removed bottle. **Corrected On-Site**
12B-13-4
64
Frequently Asked Questions
When was Sushi Sake last inspected?
The most recent health inspection at Sushi Sake on file is from Feb 3, 2026. The public record contains eight inspections in total.
What is the most common violation at Sushi Sake?
Across the inspection record, “front counter flip top - raw fish stored” has been cited two times, more than any other issue at Sushi Sake.
How does Sushi Sake compare to other restaurants in Fort Lauderdale?
Sushi Sake most recently scored 27 out of 100, which is lower than the Fort Lauderdale average of 80.
Has Sushi Sake's inspection record improved over time?
Results have been roughly steady. Inspections at Sushi Sake have averaged around eight violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Sushi Sake 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 inspected?
Based on the inspection history on file, Sushi Sake is inspected around two times per year on average.
Nearby Restaurants