Sushi Sake
Last inspected: Apr 9, 2026
32
Score
Inspectors have visited Sushi Sake nine times, with records going back to 2022. On Apr 9, 2026, the health department conducted the most recent visit. The high risk label is a heads-up that the most recent visit didn't go well.
Violation counts have ticked up lately, averaging around 11 violations per visit versus roughly eight violations earlier in the record.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up four times.
Sushi Sake's latest score of 32 falls below the Miami average of 74. This restaurant has more on its record than most do.
9
Inspections
2
Critical latest
1
Major latest
15
Minor latest
Inspection History
Apr 9, 2026
Routine - Food
2 critical violations. 1 major violation. 15 minor violations.
View 18 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed krab legs (48F - Cold Holding) at top reach in cooler near triple sink. As per head chef for less than 2 hours. Advised operator to store product inside of the reach in cooler. Chef stored product properly.**Corrected On-Site** **Corrective Action Taken**
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 (129F - Hot Holding) at stove. Head chef adjust heat under miso. **Corrective Action Taken**
03B-01-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residues inside of Handwash sink at sushi bar. **Repeat Violation**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Ceiling/ceiling tile shows damage or is in disrepair. Observed some ceiling tiles with water damage.
36-32-5
Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
36-34-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal phone stored above a food preparation area across cook line.
40-06-5
Basic - Ice buildup in walk-in freezer.
14-69-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed utensil handle touching chicken, beef at reach in cooler near ice bin. Chef stored utensils properly. **Corrected On-Site** **Repeat Violation**
10-06-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 110 next to cook line. Chef discarded water. **Corrected On-Site** **Repeat Violation**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at preparation area. Coach operator.
21-04-4
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled with old food debris. **Repeat Violation**
22-08-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. **Repeat Violation**
23-03-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee open Gatorade bottle stored at sauces reach in cooler. Coach operator. Operator stored employee items properly. **Corrected On-Site**
12B-13-4
Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed at sauces reach in cooler.
22-16-4
Basic - Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe at handwash sink near walk in cooler.
29-11-4
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 cook line and prep table in the kitchen/ sushi bar. Coach operator. **Repeat Violation**
21-12-4
32
Oct 14, 2025
Routine - Food
4 critical 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 pooled eggs stored over raw wahoo inside reach in cooler next to cook line. Operator relocated products. **Corrected On-Site**
08A-20-5
High Priority - Container of medicine improperly stored. Observed burn gel and cough drops stored on shelf above prep table. Operator removed items. **Corrected On-Site**
41-07-4
High Priority - Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining container of sliced cucumbers at sushi bar reach in cooler.
14-86-1
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over bottles of sauces inside reach in cooler at sushi bar.
08A-05-6
Basic - Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen.
36-37-5
Basic - Working containers of food removed from original container not identified by common name. Observed container of corn starch not labeled under prep table across from dish area.
02D-01-5
50
Jun 11, 2025
Complaint Full
2 major violations. 7 minor violations.
View 9 violations
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine test strips expired 2024.
16-37-1
Intermediate - Handwash sink used for purposes other than handwashing. Observed 2 sponges stored inside the hand wash sink at the sushi station. **Repeat Violation**
31A-11-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. **Repeat Violation**
22-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed a bowl used as scoop on top of the vegetables. Employee removed it. **Corrected On-Site** **Repeat Violation**
14-01-5
Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave device soiled with grease by the miso soup.
23-24-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed cup handle touching the panko at the sushi counter. Employee removed it. **Corrected On-Site**
10-01-5
Basic - Stored food not covered. Observed food inside the reach in freezer not covered. Employee covered the food. **Corrected On-Site**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop inside the bucket.
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table at the sushi station. **Repeat Violation**
21-12-4
58
Jun 6, 2025
Routine - Food
1 critical violation. 1 major violation. 10 minor violations.
View 12 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cubed raw chicken (49F - Cold Holding) on reach in cooler next to flat grill, as operator less than 45 minutes, operator close reach in cooler door during inspection. **Corrective Action Taken**
03A-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Observed food residues on hand wash sink next to ice machine at kitchen area.
31A-11-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Bowl or other container with no handle used to dispense food. Observed on raw tuna container at sushi bar, employee removed during inspection. **Corrected On-Site**
14-01-5
Basic - Food stored on floor. Observed vinegar case stored on floor by walk in freezer, operator stored properly during inspection. Also several food plastic containers on floor at walk in cooler. **Corrected On-Site** **Repeat Violation**
08B-38-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on dirty bucket, operator moved scoop and bucket to dishwashing area. **Corrective Action Taken**
10-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 91° F next to fryers at kitchen area, operator discarded during inspection. **Corrected On-Site**
10-07-4
Basic - In-use wet wiping cloth/towel used under cutting board. Observed at preparation area, operator removed towel during inspection. **Corrected On-Site**
21-04-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on units throughout kitchen area.
23-03-4
Basic - Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 50ppm); operator discarded during inspection.Sanitizer Bucket (Quaternary 200ppm) **Corrected On-Site**
21-08-4
Basic - Working containers of food removed from original container not identified by common name. Observed rice, flour,panko and bread crumbs containers not identified with common name by 3 compartment sink.
02D-01-5
47
Jan 13, 2025
Routine - Food
2 critical violations. 3 minor violations.
View 5 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 chlorine sanitizer was 0 ppm.
22-41-4
High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer was 0 ppm.
22-45-4
Basic - Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed 72 plus seats at the establishment and the license is just for 18 seats.
51-09-4
Basic - Food stored on floor. Observed bags of ices stored on floor inside the walk in freezer.
08B-38-4
Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an opened water bottle stored inside the reach in cooler by the grill. Employee removed it. **Corrected On-Site**
12B-13-4
64
Mar 20, 2024
Routine - Food
1 major violation. 5 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Washing Fruits and Vegetables
FL-42
67
Dec 11, 2023
Routine - Food
1 major violation. 3 minor violations.
View 4 violations
Proper Sanitizer Contact Time and Concentration
FL-33
Toilet Rooms Maintained
FL-53
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Washing Fruits and Vegetables
FL-42
78
Oct 2, 2023
Routine - Food
3 critical violations. 4 major violations. 7 minor violations.
View 14 violations
High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license e purée Oct 2023. **Warning**
50-17-3
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed crab imitation (53 F - Cold Holding) inside the reach in cooler at the sushi station. As per employee food was placed around 10:00 am this morning. Stop sale was issued. **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed crab imitation (53 F - Cold Holding) inside the reach in cooler at the sushi station. As per employee food was placed around 10:00 am this morning. Stop sale was issued. **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 - 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
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Maria Mardones 7 years ago, Tony Sangote over 3 years. **Warning**
53B-13-5
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sushi salmon at the reach in cooler at the sushi bar not date marked. As per employee it was cooked yesterday. **Warning**
02C-02-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone on the preparation table. Employee removed it. **Corrected On-Site** **Warning**
40-06-5
Basic - Food stored on floor. Observed a bucket with soy sauce stored on the floor. Employee removed it. **Corrected On-Site** **Warning**
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk in freezer. **Warning**
14-69-4
Basic - Open dumpster lid. **Warning**
33-16-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside the bucket. **Warning**
42-01-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed at the sushi station. **Warning**
21-12-4
Basic - Exterior door has a gap at the threshold that opens to the outside. **Repeat Violation** **Warning**
35B-01-4
30
Aug 30, 2022
Routine - Food
4 critical violations. 4 minor violations.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic in margarine (65 F - Cold Holding) at preparation table cook line. As per manager for less than 30 minutes. Manager moved the container to the reach in cooler for rapid cooling. **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 sushi rice has no time marked. As per manager for less than 30 minutes. Manager time marked the sushi rice. **Corrected On-Site**
03F-02-5
High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Observed in use rice Utensil stored in water at 80°F. Manager put the utensil in a dry container. **Corrected On-Site**
10-05-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored over raw beef at reach in cooler cook line. Manager moved the raw chicken to the bottom part. **Corrected On-Site**
08A-20-5
Basic - Bowl or other container with no handle used to dispense food. Observed bowl with no handle used to dispense the flour. The bowl was removed. **Corrected On-Site**
14-01-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Insect control device installed over food preparation area. Observed Ecolab insect control device installed over preparation table with tea containers.
35B-02-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw fish thawed inside of container with water at room temperature. Manager moved the raw fish to the reach in cooler. **Corrected On-Site**
06-01-5
45
Frequently Asked Questions
When was Sushi Sake last inspected?
The most recent health inspection at Sushi Sake on file is from Apr 9, 2026. The public record contains nine 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 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 32 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 11 violations per visit, up from roughly eight 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 two times per year on average.
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