Sushi Sake
Last inspected: Mar 16, 2026
23
Score
Across the available record, Sushi Sake has 11 inspections on file, the first dated 2022. The most recent report on file is from Mar 16, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
There hasn't been much movement either way: counts have stayed near nine violations per visit across recent inspections.
Across the inspection history, “wet wiping cloths used for occasional spills” is the issue that surfaces most often, recorded five times.
Restaurants in Key Largo average 69, so Sushi Sake trails the local norm. Diners may want to weigh the inspection history when deciding to visit.
11
Inspections
1
Critical latest
5
Major latest
16
Minor latest
Inspection History
Mar 16, 2026
Routine - Food
1 critical violation. 5 major violations. 16 minor violations.
View 22 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw beef steak on cart at walk in cooler. **Warning**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can blocking access to hand wash sink at front counter. Employee removed during inspection. **Corrected On-Site** **Warning**
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/ **Warning**
53A-05-6
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no training for employee Katherine has been working more than 60 days. **Warning**
53B-02-5
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. Observed no agreement for employee Kevin, has been working for approximately 1 week. **Warning**
11-26-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed shrimp tempura prepared onsite and held more than 24 hours not properly date at cook line, employee dated during inspection. **Corrected On-Site** **Warning**
02C-02-5
Basic - Food stored on floor. Observed soy sauce container stored on walk in cooler floor. **Warning**
08B-38-4
Basic - In-use ice scoop stored on soiled surface between uses. Observed soiled ice scoop holder interior. Employee moved to dishwashing area. **Corrective Action Taken** **Warning**
10-12-5
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed at cook line, employee discarded. **Corrected On-Site** **Warning**
21-11-4
Basic - Stored food not covered. Observed rice bin container not covered next to ice machine, employee closed lid during inspection. **Corrected On-Site** **Warning**
08B-12-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk in cooler. **Warning**
14-17-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line. **Warning**
21-09-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 200ppm); at cook line, employee discarded and replaced with a new solution.Sanitizer Bucket (Quaternary 400ppm) **Corrected On-Site** **Warning**
21-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation** **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed on flour container at kitchen area, employee removed during inspection. **Corrected On-Site** **Warning**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket not inverted next to ice machine. Employee stored properly during inspection. **Corrected On-Site** **Warning**
24-05-4
Basic - Current Hotel and Restaurant license not displayed. **Warning**
50-09-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation area next to dishwasher. **Warning**
12B-07-4
Basic - Employee eating in a food preparation or other restricted area. Observed employee eating at preparation area. **Warning**
12B-02-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal items on table at taking orders. Employee removed during inspection. **Warning**
40-06-5
Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaging food preparation nor wearing a beard guard. **Warning**
13-04-4
23
Dec 11, 2025
Routine - Food
1 major violation.
View 1 violation
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-12-01: **Time Extended** - From follow-up inspection 2025-12-11: **Time Extended**
11-27-4
90
Dec 1, 2025
Routine - Food
3 major violations. 2 minor violations.
View 5 violations
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-12-01: **Time Extended**
11-27-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed a dirty colander inside hand wash sink next to 3 compartment sink. Employee removed during inspection. **Corrected On-Site** **Warning** - From follow-up inspection 2025-12-01: Still observed, employee removed during inspection.
31A-11-4
Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2025-12-01: Observed no training for: Byron, Christian,Yasmin,Mavis, Victor, Flor and Ludio have been working more than 60 days. **Time Extended**
53B-01-5
Basic - - From initial inspection : Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning** - From follow-up inspection 2025-12-01: Still observed. **Time Extended**
22-20-5
Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in freezer interior at kitchen area. **Warning** - From follow-up inspection 2025-12-01: Still observed. **Time Extended**
22-16-4
67
Sep 19, 2025
Routine - Food
3 critical violations. 6 major violations. 11 minor violations.
View 20 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored above butter on cart at walk in cooler. Employee stored properly during inspection. **Corrected On-Site** **Warning**
08A-05-6
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washing their hands wearing gloves. Coached employee on proper procedures. **Warning**
12A-09-4
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork shumai (46F - Cold Holding); shrimp shumai (45F - Cold Holding) in reach in cooler at sushi station, as per employee less than 1 hour. Employee closet top lid during inspection. **Corrective Action Taken** **Warning**
03A-02-5
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. **Warning**
11-27-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed a dirty colander inside hand wash sink next to 3 compartment sink. Employee removed during inspection. **Corrected On-Site** **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/ **Warning**
53A-05-6
Intermediate - No list of certified food service managers available at the establishment. **Warning**
53A-08-4
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. **Warning**
53B-01-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. **Warning**
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Warning**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed on flour container at kitchen area, employee removed during inspection. **Corrected On-Site** **Warning**
14-01-5
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket not inverted next to ice machine, employee stored properly during inspection. **Corrected On-Site** **Warning**
24-05-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food not segregated from restaurant food in standing unit by kitchen door entrance. **Repeat Violation** **Warning**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag stored on top of rice bags at kitchen area. Employee removed during inspection. **Corrected On-Site** **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee at sushi station engaging food preparation without a hair restraint. **Warning**
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door. **Warning**
35B-01-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in freezer interior at kitchen area. **Warning**
22-16-4
Basic - Stored food not covered. Observed rice white bin container not covered next to ice machine at kitchen area, employee closed lid during inspection. **Corrected On-Site** **Warning**
08B-12-5
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm); at font counter, employee discarded and replaced with a new solution.Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site** **Warning**
21-07-4
Basic - Working containers of food removed from original container not identified by common name. Observed panko and flour containers not identified with common names under preparation table at kitchen area. **Warning**
02D-01-5
20
Jan 27, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 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. See stop sale. Observed sushi rice not time marked, as per employee rice was cooked 45 minutes ago. Employee time marked sushi rice. **Corrected On-Site**
03F-02-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal ice cream cup inside reach in freezer at preparation area. Manager discarded food during inspection. **Corrected On-Site**
08B-49-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed on veggies mix on reach in cooler at cook line. Employee removed scoop during inspection. **Corrected On-Site**
10-06-5
74
Oct 4, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. Observed grease accumulated on hood filters. - From follow-up inspection 2024-10-04: Still observed. **Time Extended**
36-50-4
Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed next to cutting board at sushi station. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2024-10-04: Still observed. **Time Extended** **Corrected On-Site**
21-09-4
90
Jul 17, 2024
Routine - Food
1 critical violation. 1 major violation. 6 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed dumplings (47F - Cold Holding) at cook line, as per employee less than 1 hour. Employee closed lid during inspection. **Corrective Action Taken**
03A-02-5
Intermediate - Food manager certification expired. 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 Ricky Diaz,manager certification expired on 05/04/2024.
53A-03-7
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table next to dishwasher machine. **Corrected On-Site**
12B-07-4
Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food next to establishment Togo sauces inside reach in cooler next to kitchen door entrance. **Corrected On-Site**
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bags on expo/carry out table. **Corrected On-Site**
40-06-5
Basic - Food stored on floor. Observed soy sauce plastic container stored on walk in cooler floor. Manager stored properly. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Unclean building components, attachments or fixtures. Observed grease accumulated on hood filters.
36-50-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed next to cutting board at sushi station. **Corrected On-Site** **Repeat Violation**
21-09-4
58
Jan 9, 2024
Routine - Food
2 minor violations.
View 2 violations
Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2024-01-09: **Time Extended**
33-16-4
Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed leak under 3 compartment sink. - From follow-up inspection 2024-01-09: Still observed leaking pipe under 3 compartment sink, as per Manager work order is already placed. **Time Extended**
29-11-4
90
Jan 8, 2024
Routine - Food
3 critical violations. 4 major violations. 12 minor violations.
View 19 violations
High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 13 rodent droppings on top of the dishwasher machine, also observed approximately 9 rodent droppings on the floor under dishwasher machine.
35A-04-4
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked tempura shrimp (52F - Cold Holding) in reach in cooler at the sushi station, as per employee over 24 hours. Employee discarded during inspection
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked tempura shrimp (52F - Cold Holding) in reach in cooler at the sushi station, as per employee over 24 hours. Employee discarded during inspection. **Corrected On-Site**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed container with raw shrimp (frozen) inside HWS at the back area. Employee moved food to walk in cooler during inspection. **Corrected On-Site**
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/
53A-05-6
Intermediate - No probe thermometer provided to measure temperature of food products.
05-08-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified at the sushi station. Employee identified solution during inspection. **Corrected On-Site**
41-17-4
Basic - Bowl or other container with no handle used to dispense food. Observed in batter container at preparation area, employee removed during inspection. **Corrected On-Site**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed in unit at sushi station.
23-24-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.
35B-01-4
Basic - Floor area(s) covered with standing water. Observed at the entrance of the walk in cooler. Also under 3 compartment sink.
36-22-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at the preparation area.
22-08-4
Basic - No copy of latest inspection report available.
51-18-6
Basic - Open dumpster lid.
33-16-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp (frozen) bags in a container inside hand wash sink at the back of the kitchen. Employee moved to walk in cooler during inspection. **Corrective Action Taken**
06-01-5
Basic - Water leaking from pipe and/or faucet/handle. Observed leak under 3 compartment sink.
29-11-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at preparation area.
21-09-4
Basic - Food stored on floor. Observed soy sauce plastic container stored on floor at preparation area, employee rearranged properly during inspection. **Corrected On-Site**
08B-38-4
23
Jul 12, 2023
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon (48F - Cold Holding); tuna (48F - Cold Holding) at the sushi station, as per employee he just finish setting up sushi station, employee add ice during inspection. **Corrective Action Taken**
03A-02-5
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. See stop sale. Observed in sushi rice, as per employee less than 1 hour.
03F-02-5
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 form during inspection.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can blocking hand wash sink at the sushi station.
31A-09-4
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. Provided form during inspection.
11-26-1
Intermediate - No soap provided at handwash sink. Observed at the front counter, Manager restocked during inspection. **Corrected On-Site**
31B-03-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in preparation area at the back of the establishment.
36-34-5
Basic - Food stored on floor. Observed cases of vegetables stored on floor inside walk in cooler.
08B-38-4
Basic - Ice bucket/shovel stored on floor between uses. Manager rearranged properly during inspection. **Corrected On-Site**
10-14-5
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 inside cut vegetables in reach in cooler at the front counter.employee removed during inspection. **Corrected On-Site**
10-01-5
Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed during inspection. **Corrected On-Site**
21-04-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at the sushi rice.
21-09-4
30
Nov 1, 2022
Routine - Food
2 critical violations. 2 major violations. 9 minor violations.
View 13 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 the sushi rice without time stamp. Per operator around three hours. The time stamp was added
03F-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed rice at the hot kitchen rice (126F - Hot Holding) Per operator less than 3 hours. Operator will reheat the rice for hot holding.
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed at the front counter hand wash sink . aluminum pan with krab cake packages in it Observed at the back area hand wash sink, by the ice machine, use to dump ice in it. Observed the dishwashing hand wash sink with a red sanitizing bucket in it **Repeat Violation**
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
05-08-4
Basic - Bowl or other container with no handle used to dispense food. Observed a plastic container without handle used as scoop in the rice container The container was removed. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cellphone over the cutting board of the sushi station and at the back preparation area.
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Food not stored at least 6 inches off of the floor. Observed two containers with oil stored on the floor by the dishwashing machine area.
08B-47-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a knife sharpener stored between the two front counter reach in cooler.
10-17-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed the interior of the toaster oven soiled. **Repeat Violation**
22-08-4
Basic - Open dumpster lid.
33-16-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed the interior of the reach in freezer of the front counter soiled.
22-16-4
39
Frequently Asked Questions
When was Sushi Sake last inspected?
The most recent health inspection at Sushi Sake on file is from Mar 16, 2026. The public record contains 11 inspections in total.
What is the most common violation at Sushi Sake?
Across the inspection record, “wet wiping cloths used for occasional spills” has been cited five times, more than any other issue at Sushi Sake.
How does Sushi Sake compare to other restaurants in Key Largo?
Sushi Sake most recently scored 23 out of 100, which is lower than the Key Largo average of 69.
Has Sushi Sake's inspection record improved over time?
Results have been roughly steady. Inspections at Sushi Sake have averaged around nine 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 three times per year on average.
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