Sushi Sake
Last inspected: Dec 8, 2025
41
Score
Public records show 10 inspections at Sushi Sake stretching back to 2022. The newest entry in the record is dated Dec 8, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
The trend has not been favorable: recent inspections average around 13 violations each, up from closer to nine violations before.
“Time/temperature control for safety food” accounts for the largest share of issues, appearing four times across the record.
That's lower than the typical Miami restaurant, which scores around 74. This restaurant has more on its record than most do.
10
Inspections
3
Critical latest
1
Major latest
7
Minor latest
Inspection History
Dec 8, 2025
Routine - Food
3 critical violations. 1 major violation. 7 minor violations.
View 11 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. Observed Dishwasher (Chlorine 0ppm). Employee replaced empty container. Dishwasher (Chlorine 50ppm). **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in freezer a box of raw tempura shrimp stored on top of a box of brownies.
08A-05-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter sushi station tempura shrimp (76F - Hot Holding). As per cook less than 2 hours. Chef placed into reach in cooler to begin cooling process. **Corrective Action Taken**
03B-01-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen cook line hand sink.
31B-02-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed kitchen ceiling tiles with water damage. **Repeat Violation**
36-32-5
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed at front counter reach in coolers a frozen vacuum sealed package of wahoo loin not removed from packaging to thaw. Chef removed. **Corrected On-Site**
06-09-1
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at kitchen exit door. **Repeat Violation**
35B-01-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed at sushi station between coolers. Chef removed. **Corrected On-Site**
10-17-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
10-01-5
Basic - Single-service articles not stored inverted or protected from contamination. Observed at front counter sushi station to go containers. Chef inverted. **Corrected On-Site**
25-06-4
Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout sushi area and kitchen.
36-27-5
41
Jul 30, 2025
Complaint Full
1 major violation. 7 minor violations.
View 8 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. **Repeat Violation** - From follow-up inspection 2025-07-30: **Time Extended**
11-27-4
Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed n both bathrooms. **Repeat Violation** - From follow-up inspection 2025-07-30: Still observed. **Time Extended**
32-04-4
Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed some damages ceiling tiles and some with way marks at kitchen area. - From follow-up inspection 2025-07-30: Still observed. **Time Extended**
36-32-5
Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed grease accumulated on vents at kitchen area. - From follow-up inspection 2025-07-30: Still observed. **Time Extended**
36-34-5
Basic - - From initial inspection : Basic - Current Hotel and Restaurant license not displayed. - From follow-up inspection 2025-07-30: **Time Extended**
50-09-4
Basic - - From initial inspection : Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door. **Repeat Violation** - From follow-up inspection 2025-07-30: Still observed. **Time Extended**
35B-01-4
Basic - - From initial inspection : Basic - Food stored on floor. Observed a sauce container stored on floor at front counter. - From follow-up inspection 2025-07-30: Still observed. Employee stored properly. **Corrected On-Site**
08B-38-4
Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled microwave door. - From follow-up inspection 2025-07-30: Still observed. **Time Extended**
22-08-4
64
Jul 29, 2025
Complaint Full
5 critical violations. 2 major violations. 13 minor violations.
View 20 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing gloves without washing their hands. Coached employee on proper procedures.
12A-07-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw steak (52F - Cold Holding); raw shrimp (48F - Cold Holding) raw chicken (48F - Cold Holding) on reach in cooler at cook line, as per employee over 24 hours. Employee discarded food during inspection. Also Observed cooked sushi rice container dated on 07/28 at kitchen area. Employee segregated rice to be discarded. **Corrective Action Taken**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steak (52F - Cold Holding); raw shrimp (48F - Cold Holding) raw chicken (48F - Cold Holding) on reach in cooler at cook line, as per employee over 24 hours. Employee discarded food during inspection. **Corrected On-Site**
03A-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. See stop sale. Observed cooked sushi rice container dated on 07/28 at kitchen area. Employee segregated rice to be discarded. **Corrective Action Taken**
03F-01-5
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed miso soup (98F - Hot Holding) at kitchen area, as per employee less than 3 hours, employee proceeded to reheat soup during inspection. **Corrective Action Taken**
03B-01-6
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. **Repeat Violation**
11-27-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not labeled with common name, employee labeled during inspection. **Corrected On-Site**
41-17-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed n both bathrooms. **Repeat Violation**
32-04-4
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed some damages ceiling tiles and some with way marks at kitchen area.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed grease accumulated on vents at kitchen area.
36-34-5
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 food stored on top of cut carrots container on standing units across walk in cooler door entrance.
08B-49-4
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee not wearing a hair restraint at the sushi bar. Employee wearing a hat during inspection. **Corrected On-Site**
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door. **Repeat Violation**
35B-01-4
Basic - Food stored on floor. Observed a sauce container stored on floor at front counter.
08B-38-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled microwave door.
22-08-4
Basic - Old labels stuck to food containers after cleaning. Observed on clean plastic containers on shelves above 3 compartment sink.
16-46-4
Basic - Single-service articles improperly stored. Observed a case of to go bags on floor on kitchen hallway, as per employee they just received a delivery.
25-05-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at sushi station.
21-12-4
20
Mar 18, 2025
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked shrimp (68F - Hot Holding) at sushi station. As per operator for approximately 20 minutes. Operator reheated the product. **Corrected On-Site**
03B-01-6
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 and provided to person in charge via email.
11-27-4
Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed standing water at sushi station
29-20-5
Basic - Time/temperature control for safety food thawed in an improper manner. Observed wahoo thawing at room temperature at sushi station.
06-01-5
Basic - Water leaking from pipe and/or faucet/handle. Observed pipe leaking under triple sink.
29-11-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on cutting board at sushi station.
21-12-4
64
Sep 6, 2024
Routine - Food
4 critical violations. 2 major violations. 16 minor violations.
View 22 violations
High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
12A-16-4
High Priority - Food preparation sink has soil/old food residue. Observed at sushi station.
22-35-5
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 sushi rice not time marked at sushi station, as per chef less than 1 hour.
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 miso soup (98F - Hot Holding) at kitchen area, as per employee soup was from previous shift and she discarded during inspection. **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards at cook line.
22-02-4
Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified at kitchen area.
41-17-4
Basic - Food stored on floor. Observed cooking oil container stored on floor at cook line. **Corrected On-Site**
08B-38-4
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 cut onions container at cook line. **Corrected On-Site**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil on standing water at 89° next to flat grill. **Corrected On-Site**
10-07-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on units at cook line.
22-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several WC at kitchen area, also at sushi station.
21-12-4
Basic - Wiping cloth sanitizing solution stored on the floor. Observed at cook line. **Corrected On-Site**
21-38-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on both bathrooms.
32-04-4
Basic - Bowl or other container with no handle used to dispense food. Observed on flour container at kitchen area. **Corrected On-Site**
14-01-5
Basic - Clean linens stored on floor. Observed by back door.
21-17-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on preparation table at kitchen area. **Corrected On-Site**
12B-07-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal drink on preparation table, at kitchen area. **Corrected On-Site**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed employee at sushi station.
13-03-4
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
35B-01-4
Basic - Floor not cleaned when the least amount of food is exposed. Observed throughout kitchen.
36-01-4
Basic - Floor tiles missing and/or in disrepair. Observed at sushi station.
36-17-5
20
Apr 15, 2024
Routine - Food
No violations found.
100
Feb 14, 2024
Routine - Food
2 critical violations. 2 major violations. 2 minor violations.
View 6 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw conch stored above cucumbers located in the walk-in cooler. **Repeat Violation** **Warning**
08A-20-5
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server handled soiled dishes then proceeded to prepare drinks to be served, employee washed hands after acknowledging,discarded drinks. **Corrective Action Taken** **Warning**
12A-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available at the time of the inspection. **Warning**
16-37-1
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. **Warning**
11-26-1
Basic - Accumulation of debris inside warewashing machine. **Warning**
16-03-4
Basic - Food stored on floor. Observed buckets containing sauces,garlic butter stored on the floor of the walk-in cooler. **Repeat Violation** **Warning**
08B-38-4
55
Jul 14, 2023
Routine - Food
1 critical violation. 5 minor violations.
View 6 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw lobster stored above cheese cake located in the reach in freezer,kitchen. **Corrected On-Site**
08A-02-6
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed for the female bathroom.
32-04-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed handle of table top oven soiled, front counter
23-24-4
Basic - Food stored on floor. Observed boxes containing wasabi stored on the floor by the front counter.
08B-38-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in cooler gaskets soiled.
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed for the walk-in cooler. **Repeat Violation**
14-17-4
67
Apr 27, 2023
Routine - Food
1 minor violation.
View 1 violation
Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed for the walk-in cooler. Observed shelf storing miso soup rusted. **Warning** - From follow-up inspection 2023-04-27: **Time Extended**
14-17-4
95
Jul 7, 2022
Routine - Food
2 major violations. 6 minor violations.
View 8 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Hot and Cold Water Available; Adequate Pressure
FL-25
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
58
Frequently Asked Questions
When was Sushi Sake last inspected?
The most recent health inspection at Sushi Sake on file is from Dec 8, 2025. The public record contains 10 inspections in total.
What is the most common violation at Sushi Sake?
Across the inspection record, “time/temperature control for safety food” 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 41 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 13 violations per visit, up from roughly nine 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 three times per year on average.
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