Sushi Sake
Last inspected: Dec 9, 2025
43
Score
Across the available record, Sushi Sake has eight inspections on file, the first dated 2022. Inspectors last stopped by on Dec 9, 2025. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
Performance has remained roughly level over recent inspections, averaging near 12 violations each time.
When inspectors have written things up, “handwash sink used for purposes other than handwashing” has been the most frequent reason, cited four times.
That's lower than the typical Miami restaurant, which scores around 74. There are enough flags in the record to merit a second thought.
8
Inspections
3
Critical latest
2
Major latest
4
Minor latest
Inspection History
Dec 9, 2025
Routine - Food
3 critical violations. 2 major violations. 4 minor violations.
View 9 violations
High Priority - Container of medicine improperly stored. Observed container of pepto bismal and prescription medication stored on shelf above reach in cooler at cook line.
41-07-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored on top of bucket of shrimp sauce inside walk in cooler.
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic butter (78F - Cold Holding) at cook line, as per operator for 2 hours. Operator moved product to reach in cooler. **Corrective Action Taken** **Repeat Violation**
03A-02-5
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed establishment utilizing time as public health control for sushi rice and shrimp tempura without written procedures. Provided operator with form via email.
03F-10-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty dishes and utensils stored inside hand sink next to cook line. **Repeat Violation**
31A-11-4
Basic - Equipment in poor repair. Observed gaskets torn at reach in cooler across from cook line. **Repeat Violation**
14-11-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on walk in freezer door. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled across from cook line. **Repeat Violation**
23-03-4
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
43
Aug 4, 2025
Routine - Food
5 critical violations. 1 major violation. 8 minor violations.
View 14 violations
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Observed employee crack raw shell eggs then touch clean tongs without changing gloves and washing hands in between.
12A-27-4
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle dirty dishes, put on gloves and began prepping raw chicken without washing hands in between. **Repeat Violation**
12A-07-5
High Priority - Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs store at room temperature under prep table in kitchen.
03A-03-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw pooled eggs (74F - Cold Holding) on top of freezer next to fryer and garlic butter (53F - Cold Holding) at cook line, as per operator for 45 mins.
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. Observed sushi rice and shrimp tempura held on time without time mark. Operator able to prove when products were made and added time mark. **Corrected On-Site** **Repeat Violation**
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed dirty dishes and utensils stored inside hand sink next to cook line. **Repeat Violation**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed black mold like substance inside ice machine.
22-20-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cellphone stored on prep table next to rice cooker. **Repeat Violation**
40-06-5
Basic - Equipment in poor repair. Observed gaskets torn at reach in cooler across from cook line and walk in freezer.
14-11-5
Basic - Food stored on floor. Observed bucket of ginger stored on floor in dry storage near ice machine. **Repeat Violation**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup on floor inside walk in freezer. **Repeat Violation**
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled across from cook line. **Repeat Violation**
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Working containers of food removed from original container not identified by common name. Observed container of flour not labeled next to walk in freezer.
02D-01-5
29
Feb 20, 2025
Routine - Food
2 critical violations. 2 major violations. 7 minor violations.
View 11 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Personal Cleanliness
FL-40
Toilet Rooms Maintained
FL-53
Required Records Available; Shellstock Tags/Labels
FL-14
32
Nov 7, 2024
Routine - Food
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Certified Food Manager Identification
FL-02
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Food Contact Surfaces Clean and Sanitized
FL-22
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Washing Fruits and Vegetables
FL-42
41
Apr 9, 2024
Routine - Food
5 minor violations.
View 5 violations
Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2024-04-09: During the callback inspection observed accumulation of debris inside warewashing machine. **Time Extended**
16-03-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling and vents soiled throughout kitchen. - From follow-up inspection 2024-04-09: During the callback inspection observed ceiling and vents soiled throughout kitchen. **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Equipment in poor repair. Observed reach in cooler gaskets torn, located at cooking line. - From follow-up inspection 2024-04-09: During the callback inspection observed reach in cooler gaskets torn, located at cooking line. **Time Extended**
14-11-5
Basic - - From initial inspection : Basic - Walk-in freezer shelves with rust that has pitted the surface. **Repeat Violation** - From follow-up inspection 2024-04-09: During the callback inspection observed walk-in freezer shelves with rust that has pitted the surface. **Time Extended**
14-17-4
Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wiping cloths stored on top of preparation table near cooking line. **Repeat Violation** - From follow-up inspection 2024-04-09: During the callback inspection observed several wiping cloths stored on top of preparation table near cooking line. **Time Extended**
21-12-4
78
Feb 1, 2024
Routine - Food
2 critical violations. 6 major violations. 13 minor violations.
View 21 violations
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employees touching tofu cheese, green onions,and seaweed, without gloves. Discussed and coached employee in proper methods. Employee discarded items, and wash hands, and then put a new pair of gloves. **Corrective Action Taken**
09-01-4
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee touching and moving garbage can, and then engaged in food preparation with RTE food without changing gloves. Discussed and coached employee in proper methods. Employee washed hands and put on new gloves. **Corrective Action Taken**
12A-09-4
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. Discussed with operator and provided email handout.
11-27-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed slice machine blade soiled, located at front counter.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed pot with rice stored inside hand sink, located near cooking line. Employee removed pot with rice. **Corrected On-Site** **Repeat Violation**
31A-11-4
Intermediate - Manager or person in charge lacking proof of food manager certification. Observed manager Franklin with no Food manager certification. **Repeat Violation**
53A-01-7
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 Ivan Torres, Oscar Castro, and Yasel Viscaino with no food employee handle training.
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. Discussed with operator and provided email form.
11-26-1
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed plastic bowl inside plastic container with rice, employee removed it. **Corrected On-Site**
14-01-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling and vents soiled throughout kitchen.
36-34-5
Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean knife and forks stored facing up, located near three compartment sink. Employee removed them , and stored them facing down. **Corrected On-Site**
24-07-4
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee engaged in food preparation with no hair protection.
13-03-4
Basic - Equipment in poor repair. Observed reach in cooler gaskets torn, located at cooking line.
14-11-5
Basic - Food stored on floor. Observed plastic container with soy sauce stored on the floor, located at dry storage, and walk in cooler. Employee removed them, and placed them correctly. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice bucket/shovel stored on floor between uses. Observed ice bucket's stored on top of ice machine not inverted. Operator removed them and placed them correctly. **Corrected On-Site**
10-14-5
Basic - Interior of microwave has accumulation of black grease/food debris, located at cooking line.
22-08-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed frozen lobster tails thawing inside plastic container with water, located on top preparation table near cooking line. Discussed and coached employee in proper methods. **Corrective Action Taken**
06-01-5
Basic - Walk-in freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several wiping cloths stored on top of preparation table near cooking line. **Repeat Violation**
21-12-4
21
Aug 2, 2023
Routine - Food
1 critical violation. 2 major violations. 7 minor violations.
View 10 violations
Certified Food Manager Identification
FL-02
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Potentially Hazardous Food Held at Proper Temperature
FL-16
Proper Hot and Cold Holding Temperatures
FL-21
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Toilet Rooms Maintained
FL-53
32
Sep 12, 2022
Routine - Food
3 critical violations. 5 major violations. 12 minor violations.
View 20 violations
High Priority - Employee washed hands with cold water. Observed employees washing hands with cold water, no hot water in the entire establishment: water temperature 77-80F. Operator reset the hot water heater during the inspection. New hot water temperature: 104F. Observed employees washing hands properly with hot water. **Corrected On-Site**
12A-19-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed containers of raw chicken and raw fish fillets stored over container of carrots and bucket of say sauce in walk in cooler. Operator separated properly. **Corrected On-Site**
08A-20-5
High Priority - Toxic substance/chemical improperly stored. Observed chemical bottles stored next to vinegar bottle under prep table in kitchen area. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed employee thaw shrimp packages in hand sinks located in the kitchen area. Operator removed shrimp packages from hand sinks. **Corrected On-Site** **Repeat Violation**
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 at 7 employees at the time of the inspection, with no current active certified manager on duty.
53A-05-6
Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. Observed the establishment layout Is different from the approved plan. Establishment has moved the mop sink outside, ice machine where the three compartment sink was located , walk-in freezer, walk in cooler, a hand washing sink next to the new location by the hand washing sink. Plan for file.
51-16-7
Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot water on hand washing sinks, mop sink, and 3 compartment sink. Water temperature 77-80F, water running for 2 minutes at all sinks. Operator reset water heater new water temperature 104F. **Corrected On-Site**
27-16-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
16-37-1
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed ceiling tile located in the back dry storage area with water damage and not properly sealed.
36-32-5
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed red bull can over prep table and snickers bar over prep table in kitchen area by 3 compartment sink.
12B-07-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on clean containers over 3 compartment sink located in the kitchen area. Coached operator on proper procedures for drying wares. **Corrective Action Taken** **Repeat Violation**
24-08-4
Basic - Food stored on floor. Observed buckets of various sauces stored on walk in cooler floor, and soy sauce sauces stored on dry storage floor. Operator removed buckets from the floor.. ** Corrected On-Site** **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Ice scoop handle in contact with ice. Observed ice scoop handle inside ice located in the bar area. Operator placed scoop with handle facing up. **Corrected On-Site**
10-08-5
Basic - In-use wet wiping cloth/towel used under cutting board. Observed wet wiping cloth under green cutting board in the kitchen prep area. Operator removed wiping cloth. **Corrected On-Site**
21-04-4
Basic - Open dumpster lid.
33-16-4
Basic - Single-service articles not stored inverted or protected from contamination. Observed takeout containers not inverted located in the kitchen prep area. Operator inverted takeout containers. **Corrected On-Site**
25-06-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Mop sink drain clogged located by the back door outside of establishment.
29-20-5
Basic - Water leaking from pipe and/or faucet/handle. Observed leaky pipe under 3 compartment sink located in the kitchen.
29-11-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside mop bucket. Operator removed mop and hung to dry. **Corrected On-Site**
42-01-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer bucket stored on floor by bar area. **Corrected On-Site**
21-38-4
21
Frequently Asked Questions
When was Sushi Sake last inspected?
The most recent health inspection at Sushi Sake on file is from Dec 9, 2025. The public record contains eight inspections in total.
What is the most common violation at Sushi Sake?
Across the inspection record, “handwash sink used for purposes other than handwashing” has been cited four times, more than any other issue at Sushi Sake.
How does Sushi Sake compare to other restaurants in Miami?
Sushi Sake most recently scored 43 out of 100, which is lower than the Miami average of 74.
Has Sushi Sake's inspection record improved over time?
Results have been roughly steady. Inspections at Sushi Sake have averaged around 12 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.
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