Sushi Sake
Last inspected: Dec 1, 2025
74
Score
Across the available record, Sushi Sake has eight inspections on file, the first dated 2022. The latest inspection on file is from Dec 1, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have found fewer violations than earlier ones, averaging around five violations lately and about nine violations before that.
“Food stored on floor” comes up most often, recorded four times in the inspection record.
Compared to the broader Miami restaurant scene, this is about average. The record is unremarkable in either direction.
8
Inspections
1
Critical latest
0
Major latest
3
Minor latest
Inspection History
Dec 1, 2025
Routine - Food
1 critical violation. 3 minor violations.
View 4 violations
High Priority - Nonfood-grade bags used in direct contact with food. Stand up reach in freezer by the three compartment sink: raw salmon stored inside Thank you bags. Discussed with the operator during the inspection.
14-31-5
Basic - Ice buildup in reach-in freezer by the walk in cooler.
14-69-4
Basic - Food stored on floor. Walk in cooler: container with eel sauce stored on the floor.
08B-38-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Ware wash/prep area: clean containers on a shelf, wet nesting. **Corrected On-Site**
24-08-4
74
Jul 15, 2025
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with unwashed produce. Walk in cooler: raw shell eggs stored above avocados.
08A-04-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed buckets stored inside the hand washing sink by the cook line. **Corrected On-Site**
31A-09-4
Intermediate - No soap provided at handwash sink. Ware wash area and front counter. Operator placed soap at the sink. **Repeat Violation**
31B-03-4
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label. Kitchen: spray bottle with degreaser and multi-surface.
41-21-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Front counter: containers with spoons not inverted. **Corrected On-Site**
24-05-4
Basic - Food stored in a location that is exposed to splash/dust. Front counter and prep table in the ware wash ware without splash guard. Observe an employee move all food to another area. **Corrective Action Taken**
08B-36-4
Basic - Food stored on floor. By the ice machine: 2 containers with pickled ginger on the floor.
08B-38-4
Basic - Wet mop not stored in a manner to allow the mop to dry. In the dry storage area by the mop sink. **Corrected On-Site**
42-01-4
52
Jan 13, 2025
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - Handwash sink not accessible for employee use at all times. By the cookline: sanitizer buckets stored inside the hand wash sink. **Corrected On-Site**
31A-09-4
Basic - Food stored on floor. Walk in cooler: container with soy sauce. **Corrected On-Site** **Repeat Violation**
08B-38-4
86
Sep 16, 2024
Routine - Food
4 major violations. 4 minor violations.
View 8 violations
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Front counter. **Corrected On-Site**
31B-02-4
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. Discussed with the operator and provided the handout. Observed emplovers on duty sign the form. **Corrective Action Taken**
11-26-1
Intermediate - No soap provided at handwash sink. Ware wash area. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Kitchen spray bottles with bleach and degreaser not labeled. **Corrected On-Site**
41-17-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Back area.
22-20-5
Basic - Equipment and utensils not properly air-dried - wet nesting. Pans and containers on a shelf above the three compartment sink. **Corrected On-Site**
24-08-4
Basic - Food stored on floor. Walk in cooler: containers with soy sauce.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Napkin dispensers and soap dispensers throughout the establishment. **Corrective Action Taken**
23-03-4
55
Apr 8, 2024
Routine - Food
4 major violations. 3 minor violations.
View 7 violations
Lighting Adequate; Required Shields in Place
FL-36
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Proper Sanitizer Contact Time and Concentration
FL-33
Insects, Rodents, and Animals Not Present
FL-38
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
47
Nov 20, 2023
Routine - Food
3 major violations. 9 minor violations.
View 12 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed buckets of sanitizer inside Employee hand washing sink.
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
16-37-1
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Accumulation of lime scale on the inside of the dishmachine.
16-23-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
24-05-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Repeat Violation**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - Sanitizing solution for wiping cloths not free of food debris and visible soil.
21-11-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses.
21-12-4
Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
21-09-4
47
Mar 6, 2023
Routine - Food
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. by the cook line: pooled eggs (51F - Cold Holding), as per operator, placed on the table 45 minutes before the inspection. Observed operator placed more ice in the bottom container to keep the raw shell eggs cold. **Corrective Action Taken**
03A-02-5
Intermediate - No soap provided at handwash sink.Ware wash area. **Corrected On-Site**
31B-03-4
Intermediate - Spray bottle containing toxic substance not labeled. Above the three compartment sink, spray bottle with degreaser not labeled. **Corrected On-Site**
41-17-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Front counter, by the rice cooker: rice scoop inside a container with standing water79F. Discussed the proper methods with the operator, operator placed the container with the rice scoop on the flat top, 148F. **Corrected On-Site**
10-07-4
67
Sep 19, 2022
Routine - Food
3 critical violations. 3 major violations. 4 minor violations.
View 10 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Potentially Hazardous Food Held at Proper Temperature
FL-16
Warewashing Facilities Maintained and Used
FL-24
Approved Thawing Methods Used
FL-31
Personal Cleanliness
FL-40
Wiping Cloths Properly Used and Stored
FL-41
Washing Fruits and Vegetables
FL-42
37
Frequently Asked Questions
When was Sushi Sake last inspected?
The most recent health inspection at Sushi Sake on file is from Dec 1, 2025. The public record contains eight inspections in total.
What is the most common violation at Sushi Sake?
Across the inspection record, “food stored on floor” 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 74 out of 100, which is about the same as the Miami average of 74.
Has Sushi Sake's inspection record improved over time?
Yes. Recent inspections at Sushi Sake have averaged around five violations per visit, down from roughly nine earlier in the 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 two times per year on average.
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