Sushi Sake
Last inspected: Mar 17, 2026
58
Score
Inspectors have visited Sushi Sake 10 times, with records going back to 2022. The most recent report on file is from Mar 17, 2026. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Performance has remained roughly level over recent inspections, averaging near eight violations each time.
The most common issue across all inspections has been “raw animal food stored over/not properly separated”, showing up three times.
Restaurants in Hialeah average 76, so Sushi Sake trails the local norm. The full record sits in fairly typical territory for a working restaurant.
10
Inspections
3
Critical latest
0
Major latest
2
Minor latest
Inspection History
Mar 17, 2026
Routine - Food
3 critical violations. 2 minor violations.
View 5 violations
High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter added no vacuum breaker. **Repeat Violation**
29-42-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw tenderized beef over lobster tails inside cooler. Operator stored beef in shelf under lobster tails. **Corrected On-Site** **Repeat Violation**
08A-20-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over shredded cheese in cooler under grill. Chef arranged raw chicken bottom shelf, shredded cheese top shelf over raw animal protein. **Corrected On-Site**
08A-05-6
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 inside dry rice container . Operator stored With handle upwards. **Corrected On-Site**
10-01-5
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed small black straws not individually wrapped at bar area.
25-27-4
58
Aug 27, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot running water in the hand washing sink located at prep station. As per operator hot water faucet handle it's in disrepair. **Warning** - From follow-up inspection 2025-08-27: During the callback faucet still in disrepair. **Time Extended**
27-16-4
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed walk in cooler gasket torn. **Warning** - From follow-up inspection 2025-08-27: **Time Extended**
14-11-5
86
Aug 26, 2025
Routine - Food
5 critical violations. 4 major violations. 8 minor violations.
View 17 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter observed shrimp tempura (100F - Hot Holding),as per operator out of temperature for about an hour. Instructed operator to reheat food and keep it at minimum hot holding 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 sushi rice held in time not marked with the cooking time. As per operator rice had just been out of temperature for less than 15 minutes. Operator time marked the rice. **Corrective Action Taken** **Warning**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter in the prep cooler at sushi station observed krab meat (47F - Cold Holding); masago (50 F - Cold Holding); raw fish (50 F - Cold Holding); raw fish (50 F - Cold Holding); raw beef (53F - Cold Holding), as per chef food was stored in unit about 3 hours. Operator removed all food and transferred it to the cooler next to it on site. **Corrective Action Taken** **Repeat Violation** **Warning**
03A-02-5
High Priority - Employee washed hands with cold water. Observed employee's washing her hands with cold water in hand wash sink located at preparation area. **Warning**
12A-19-4
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 cutting carrots wiped her face and continued to engage in food preparation without washing her hands prior. **Warning**
12A-29-4
Intermediate - Handwash sink used for purposes other than handwashing, Hand wash sink located at sushi station observed food debris inside the hand wash sink. **Warning**
31A-11-4
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/ observed 4 employees or more preparing food without a certified manager present. **Warning**
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Observed cleaner stored on shelves not labeled. **Warning**
41-17-4
Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot running water in the hand washing sink located at prep station. As per operator hot water faucet handle it's in disrepair. **Warning**
27-16-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small ice machine located at preparation area. **Warning**
22-20-5
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 reach in cooler at sushi station front counter with an internal temperature of approximately 50F. Operator removed all the food from it on site. **Corrective Action Taken** **Warning**
14-74-7
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed on clean containers stored above the three compartment sink located in the preparation area. **Warning**
24-08-4
Basic - Equipment in poor repair. Observed walk in cooler gasket torn. **Warning**
14-11-5
Basic - Insect control device installed over food preparation area. Observed bug zapper stored on prep table at Salas station. **Warning**
35B-02-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer observed in reach in cooler at sushi station. **Warning**
05-09-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Observed at front line. **Repeat Violation** **Warning**
21-02-4
21
Feb 19, 2025
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board with mold-like substance or slime stains. **Warning** - From follow-up inspection 2025-02-19: **Time Extended**
22-02-4
Basic - - From initial inspection : Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Observed stored on prep cutting board attached to prep coolers at front line. **Warning** - From follow-up inspection 2025-02-19: **Time Extended**
21-02-4
Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed stored on prep cutting board attached to prep coolers at front line. **Warning** - From follow-up inspection 2025-02-19: **Time Extended**
21-09-4
Basic - - From initial inspection : Basic - Wiping cloth sanitizing solution stored on the floor. Observed at sushi station front line. **Warning** - From follow-up inspection 2025-02-19: **Time Extended**
21-38-4
Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed under-counter cooler gasket soiled, unit located at cook line. **Warning** - From follow-up inspection 2025-02-19: **Time Extended**
23-03-4
74
Feb 13, 2025
Routine - Food
3 critical violations. 1 major violation. 4 minor violations.
View 8 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Wiping Cloths Properly Used and Stored
FL-41
Approved Thawing Methods Used
FL-31
Non-Food Contact Surfaces Clean
FL-23
30
Nov 19, 2024
Routine - Food
5 critical violations. 2 major violations. 1 minor violation.
View 8 violations
Required Records Available; Shellstock Tags/Labels
FL-14
Food in Good Condition, Safe, and Unadulterated
FL-13
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Toilet Rooms Maintained
FL-53
30
Apr 24, 2024
Routine - Food
1 critical violation. 3 major violations. 6 minor violations.
View 10 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at cooking line inside reach cooler, raw beef stored above containers with garlic butter. Manager stored raw beef on bottom shelf under garlic butter. **Corrected On-Site** **Repeat Violation**
08A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee provided paper towels..
31B-02-4
Intermediate - No running water at hand wash sink. Observed at sushi station, no water, pipe leaking, water disconnected at sink.
27-09-4
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 some certifications expired 12/23/2023
53B-14-5
Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard lining shelf under prep table at back prep area. Manager removed cardboard.. **Corrected On-Site**
14-45-4
Basic - Floor area(s) covered with standing water. Observed in front of dish machine. **Repeat Violation**
36-22-4
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 buried inside temperature. Manager stored scoop upwards. **Corrected On-Site**
10-01-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at kitchen station, no hand wash sign at hand wash sink .
31B-04-4
Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed unwrapped straws at bar.
25-27-4
Basic - Water leaking from pipe and/or faucet/handle. Observed at sushi station sink faucet leaking.
29-11-4
47
Oct 31, 2023
Routine - Food
1 critical violation. 3 major violations. 5 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over vegetables in walk in cooler.
08A-05-6
Intermediate - Establishment advertised crab on menu/menu board but served imitation crab.
52-03-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. At the time of the inspection observed Sushi Sake Hialeah Gardens menu serving raw tuna nachos. Not identified as raw product.
02B-01-5
Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
02B-02-5
Basic - Buildup of food debris/soil residue on equipment door handles. At the time of the inspection observed reach in cooler by the cook line soiled.
23-24-4
Basic - Working containers of food removed from original container not identified by common name. At the time of the inspection observed sauce bottles containing different sauces missing labels.
02D-01-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the time of the inspection observed wet wiping cloth stored in the preparation area by the kitchen.
21-12-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover soiled in reach in cooler soiled.
23-03-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. At the time of the inspection observed knives stored in between equipment's near the preparation area by the cook line.
10-17-4
50
Apr 6, 2023
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Nonfood-grade bags used in direct contact with food. Observed frozen fish stored in thank you bags inside reach in freezer.
14-31-5
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing sanitizer no labeled. Employee labeled spray bottle. **Corrected On-Site** **Repeat Violation**
41-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
Basic - Old labels stuck to food containers after cleaning.
16-46-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking water in food preparation area. Manager coached employee about drinking in restricted areas. **Corrected On-Site**
12B-02-4
64
Nov 15, 2022
Routine - Food
1 critical violation. 3 major violations. 3 minor violations.
View 7 violations
High Priority - Quaternary ammonium sanitizer in spray bottle not at proper minimum strength. Observed Quat sanitizer in a spray bottle at over 400ppm at bar area and kitchen. Manager diluted sanitizer mix with water quaternary 300 ppm on both bottles. **Corrected On-Site**
22-40-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips of any kind available.
16-37-1
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/ Certified Manager arrive during inspection. **Corrected On-Site**
53A-05-6
Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottles containing sanitizer no labeled. Manager labeled spray bottles. **Corrected On-Site**
41-17-4
Basic - Ice scoop handle in contact with ice. Employee stored ice scoop with handle upwards. **Corrected On-Site**
10-08-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
55
Frequently Asked Questions
When was Sushi Sake last inspected?
The most recent health inspection at Sushi Sake on file is from Mar 17, 2026. The public record contains 10 inspections in total.
What is the most common violation at Sushi Sake?
Across the inspection record, “raw animal food stored over/not properly separated” has been cited three times, more than any other issue at Sushi Sake.
How does Sushi Sake compare to other restaurants in Hialeah?
Sushi Sake most recently scored 58 out of 100, which is lower than the Hialeah average of 76.
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 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.
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