Sushi Sake
Last inspected: Mar 18, 2026
39
Score
Sushi Sake has been inspected six times since 2024. Sushi Sake was last inspected on Mar 18, 2026. High risk indicates the latest inspection turned up problems worth knowing about.
Things have been moving the wrong way, with the rolling count rising from around two violations to closer to six violations per visit.
The pattern that stands out is “time/temperature control for safety food cold held”, which has been cited three times.
By comparison, the average Miami facility scores 74, putting Sushi Sake on the weaker side. There are enough flags in the record to merit a second thought.
6
Inspections
3
Critical latest
2
Major latest
6
Minor latest
Inspection History
Mar 18, 2026
Routine - Food
3 critical violations. 2 major violations. 6 minor violations.
View 11 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over peeled onions inside walk in cooler. Operator placed chicken at bottom of shelves. **Corrected On-Site**
08A-05-6
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 and butter at cook line without time mark. As per operator for less than 4 hrs. Operator properly marked the products. **Corrected On-Site**
03F-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Egg wash (52F - Cold Holding) as per operator for less than 4 hrs. Next to cook line. Advised employee to add ice on product. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed plastic container and sponges stored inside hand sink at cook line. Observed strainer inside hand sink at bar. Operator removed the items. **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/. Observed 4 food employees engaging in food preparation without CFM present.
53A-05-6
Basic - Food stored on floor. Observed oil stored on floor at dry storage.
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal cup and umbrella stored next to clean plates and bowls at kitchen area.
40-06-5
Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee opened drink on cutting board across cook line. Operator removed the cup. **Corrected On-Site**
12B-12-5
Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside rice and inside sugar container at kitchen. Operator removed the bowls. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing at room temperature. As per operator for less than 4 hrs. At prep area. Operator started to prepare the products. **Corrective Action Taken**
06-01-5
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
39
Aug 25, 2025
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside display cooler at sushi station wahoo (52F - Cold Holding); eel (50F - Cold Holding); white fish (53F - Cold Holding); raw salmon (47F - Cold Holding); raw tuna (46F - Cold Holding). As per operator for less than 4 hrs. Operator stated that the door was left open during rush time. Observed raw beef (50F - Cold Holding), veggie gyoza (56F - Cold Holding); shrimp dumplings (52F - Cold Holding); spring rolls (51F - Cold Holding) inside reach in cooler across cook line. As per operator for less than 4 hrs. Operator stated that the door was left open during rush time. **Warning** - From follow-up inspection 2025-08-25: Observed inside display cooler at sushi station white fish (31F - Cold Holding); raw salmon (30F - Cold Holding); raw tuna (30F - Cold Holding). Observed wahoo and eel not available at the time of callback. Observed raw beef (48F - Cold Holding), veggie gyoza (61F - Cold Holding); shrimp dumplings (60F - Cold Holding); spring rolls (54F - Cold Holding) inside reach in cooler across cook line. As per operator for less than 2 hours. **Admin Complaint**
03A-02-5
86
Aug 22, 2025
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored on shelves under prep table. As per operator for less than 4 hrs. Operator placed eggs inside walk in cooler for rapid cooling. **Warning**
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside display cooler at sushi station wahoo (52F - Cold Holding); eel (50F - Cold Holding); white fish (53F - Cold Holding); raw salmon (47F - Cold Holding); raw tuna (46F - Cold Holding). As per operator for less than 4 hrs. Operator stated that the door was left open during rush time. Observed raw beef (50F - Cold Holding), veggie gyoza (56F - Cold Holding); shrimp dumplings (52F - Cold Holding); spring rolls (51F - Cold Holding) inside reach in cooler across cook line. As per operator for less than 4 hrs. Operator stated that the door was left open during rush time. **Warning**
03A-02-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed miso soup (123F - Hot Holding) at kitchen. As per operator for less than 4 hrs. Operator turned up heat for reheat. retest miso soup 191 hot holding **Corrected On-Site** **Warning**
03B-01-6
Basic - Ice scoop handle in contact with ice. Observed at bar. Operator removed the scoop from the ice. **Corrected On-Site** **Repeat Violation** **Warning**
10-08-5
Basic - Bowl or other container with no handle used to dispense food. Observed bowl inside rice container across washing area. **Warning**
14-01-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed in reach in cooler across cook line. Operator removed the knife. **Corrected On-Site** **Repeat Violation** **Warning**
10-17-4
55
Jun 17, 2025
Routine - Food
No violations found.
100
Apr 8, 2025
Routine - Food
2 critical violations. 1 major violation. 4 minor violations.
View 7 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 2 rice cookers with sushi rice without time mark. As per operator for approximately 2 hrs. Operator properly marked time. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon over tempura shrimp inside walk in cooler. Operator properly rearranged by cooking temperatures. Observed raw chicken over cut veggies inside reach in cooler at cook line. Operator properly rearranged by cooking temperatures. **Corrected On-Site** **Warning**
08A-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 proof of employee training for Paola, Nilson, Natalie all hired for more than 60 days. **Warning**
53B-02-5
Basic - Ice scoop handle in contact with ice. Observed at bar. Operator placed handle upwards. **Corrected On-Site** **Warning**
10-08-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed 3 knives stored between reach in cooler top door cracks. Operator removed the items and placed at washing area. **Corrective Action Taken** **Warning**
10-17-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed silverware at prep area not properly stored. Operator inverted silverware. **Corrected On-Site** **Warning**
24-18-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Warning**
42-01-4
55
Dec 5, 2024
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Sushi Sake last inspected?
The most recent health inspection at Sushi Sake on file is from Mar 18, 2026. The public record contains six inspections in total.
What is the most common violation at Sushi Sake?
Across the inspection record, “time/temperature control for safety food cold held” has been cited three times, more than any other issue at Sushi Sake.
How does Sushi Sake compare to other restaurants in Miami?
Sushi Sake most recently scored 39 out of 100, which is lower than the Miami average of 74.
Has Sushi Sake's inspection record improved over time?
No. Recent inspections at Sushi Sake have averaged around six violations per visit, up from roughly two 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.
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