Sushi Sake
Last inspected: Dec 5, 2025
50
Score
The health department has logged five inspections at Sushi Sake, the earliest from 2023. The most recent visit was on Dec 5, 2025. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have ticked up lately, averaging around eight violations per visit versus roughly five violations earlier in the record.
Sushi Sake's latest score of 50 falls below the Hollywood average of 75. Diners may want to scan the inspection details before deciding to visit.
5
Inspections
2
Critical latest
2
Major latest
4
Minor latest
Inspection History
Dec 5, 2025
Routine - Food
2 critical violations. 2 major violations. 4 minor violations.
View 8 violations
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Equipment Adequate to Maintain Product Temperature
FL-29
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
50
Jul 17, 2025
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
78
Mar 19, 2025
Routine - Food
4 critical violations. 2 major violations.
View 6 violations
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine tested at 0ppm chlorine. Sanitizer low. Operator changed sanitizer, retested at 100ppm chlorine **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored above cooked shrimp tempura on speed rack in walk in cooler. Operator reorganized **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice in kitchen area date marked 3-18, 6:50 PM.
01B-02-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice in kitchen area date marked 3-18, 6:50 PM. See stop sale.
03F-01-5
Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at triple sink. Discussed with operator. Operator instructed employee to rewash hands at hand wash sink **Corrected On-Site**
12A-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing purple substance at bar not labeled. Operator labeled disenfectant **Corrected On-Site**
41-17-4
45
Dec 12, 2024
Routine - Food
2 critical violations. 2 major violations.
View 4 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked shrimp (80F - Hot Holding) being held at room temperature for less than 1 hour. Discussed with operator, operator added to TPHC written procedure and time marked to be discarded at the end of 4 hours **Corrected On-Site**
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. Sushi rice prepared 2.25 hours has no time marking. Operator time marked to be discarded at the end of 4 hours **Corrected On-Site**
03F-02-5
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen hand wash sink. Operator refilled **Corrected On-Site**
31B-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Bar hand wash sink used as dump sink. Operator removed strainer and drink debris **Corrected On-Site**
31A-11-4
61
Oct 30, 2023
Food-Licensing Inspection
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator received a copy from the distributor **Corrected On-Site**
01D-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
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. A poster has been given to the operator.
11-26-1
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -Observed all restrooms doors need self closing devices.
32-04-4
67
Frequently Asked Questions
When was Sushi Sake last inspected?
The most recent health inspection at Sushi Sake on file is from Dec 5, 2025. The public record contains five inspections in total.
How does Sushi Sake compare to other restaurants in Hollywood?
Sushi Sake most recently scored 50 out of 100, which is lower than the Hollywood average of 75.
Has Sushi Sake's inspection record improved over time?
No. Recent inspections at Sushi Sake have averaged around eight violations per visit, up from roughly five earlier in the 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.
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