Sushi Sake
Last inspected: Nov 6, 2025
47
Score
Sushi Sake appears in inspection records eight times, starting in 2022. On Nov 6, 2025, the health department conducted the most recent visit. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Recent inspections have found fewer violations than earlier ones, averaging around eight violations lately and about 12 violations before that.
Across the inspection history, “time/temperature control for safety food” is the issue that surfaces most often, recorded four times.
Compared to other Miami restaurants (averaging 74), there's room to close the gap. There are enough flags in the record to merit a second thought.
8
Inspections
2
Critical latest
1
Major latest
7
Minor latest
Inspection History
Nov 6, 2025
Routine - Food
2 critical violations. 1 major violation. 7 minor violations.
View 10 violations
High Priority - Container of medicine improperly stored. Observed cough syrup on prep table where to go bags are stored. Operator moved during inspection. **Corrected On-Site**
41-07-4
High Priority - Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed chlorine sanitizer at 10 ppm. Operator added more solution; final reading at 100 ppm. **Corrected On-Site**
22-52-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed dry food and dish shelves soiled in kitchen. **Repeat Violation**
22-02-4
Basic - Buildup of food debris/soil residue on equipment door handles. Observed microwave exterior soiled.
23-24-4
Basic - Ceiling tile missing. Observed missing ceiling in dining area. Operator is already aware and fixing the situation. **Corrective Action Taken**
36-36-4
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed coffee and water on top of oven in kitchen area. Operator placed cups in proper storage 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 headphones on dry food racks outside of walk in cooler. Operator threw headphones away. **Corrected On-Site**
40-06-5
Basic - No copy of latest inspection report available. Observed no copy printed on site.
51-18-6
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets soiled in reach in coolers at front counter. Operator wiped out gaskets during inspection. **Corrected On-Site** **Repeat Violation**
23-03-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in.
14-17-4
47
Jul 7, 2025
Routine - Food
1 critical violation. 4 major violations. 5 minor violations.
View 10 violations
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed miso soup (125F - Hot Holding). As per operator, soup was made less than 32 hours prior to inspection. Operator turned heat up on soup warmer. Second temp after 10 minutes: 136F. **Corrected On-Site**
03B-01-6
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled shelves in ware wash area where dishes and rice vinegar are held.
22-02-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed bottle stored in hand sink. Operator removed during inspection. **Corrected On-Site**
31A-11-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine sanitizer; no kit.
16-37-1
Intermediate - No probe thermometer provided to measure temperature of food products. Observed no probe thermometer on site.
05-08-4
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed mold like substance. **Repeat Violation**
22-20-5
Basic - Current Hotel and Restaurant license not displayed. Observed license from previous year posted; 10-24.
50-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed exterior of ice machine soiled with dust. Observed hood system covered with dust.
23-03-4
Basic - Old labels stuck to food containers after cleaning. Observed on clean containers; above triple sink.
16-46-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
14-17-4
45
Mar 13, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic butter (51F - Cold Holding) at cook line, as per operator for less than one hour. Operator moved garlic butter to reach in cooler for rapid cooling. **Corrective Action Taken**
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 for sushi rice, no complete written procedures. Operator filled out form during inspection. **Corrected On-Site**
03F-10-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled in back area
22-20-5
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board in kitchen.
21-12-4
70
Oct 21, 2024
Routine - Food
7 critical violations. 1 major violation. 3 minor violations.
View 11 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 tails stored over ice cream at reach in freezer. Operator relocated the lobster tail to the bottom part of the reach in freezer. **Corrected On-Site**
08A-02-6
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked scrambled eggs at reach in cooler front counter. Operator relocated the products. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed massago (50 F - Cold Holding) at reach in cooler sushi station. As per operator for less than two hours. Operator moved the product to another reach in cooler for rapid cooling. **Corrective Action Taken**
03A-02-5
High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Observed sushi rice no time marked. As per the operator over night. Operator discarded the rice. **Corrective Action Taken**
01B-19-5
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 no time marked. As per the operator over night. Operator discarded the rice. **Corrective Action Taken**
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 white rice (104 F - Hot Holding) at rice cooker. As per operator the rice cooker was disconnected for less than one hour. Operator connected the rice cooker to reheat the rice. **Corrective Action Taken** **Repeat Violation**
03B-01-6
High Priority - Toxic substance/chemical improperly stored. Observed sanitation bucket stored next to vegetables at reach in cooler. Operator moved the sanitizer bucket to another shelf. **Corrected On-Site**
41-10-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed container inside of the hand wash sink sushi station.
31A-09-4
Basic - Working containers of food removed from original container not identified by common name. Observed rice containers and sugar container not identified by common name. **Repeat Violation**
02D-01-5
Basic - Food stored on floor. Observed a plastic container with ginger stored on floor next to shelf storage area. Operator moved the container to a shelf. **Corrected On-Site**
08B-38-4
Basic - Floor area(s) covered with standing water inside of walk in cooler. **Repeat Violation**
36-22-4
27
Mar 5, 2024
Routine - Food
2 critical violations. 1 major violation. 6 minor violations.
View 9 violations
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw beef stored over raw shrimp at reach in cooler front counter. Operated rearranged the products. **Corrected On-Site**
08A-17-6
High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (111 F - Hot Holding) at rice cooker. As per operator was made it 2 hrs ago. Operator connected the rice cooker to reheat the product. **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. Form was provided. **Corrective Action Taken** **Repeat Violation**
11-27-4
Basic - Floor area(s) covered with standing water at walk in cooler. **Repeat Violation**
36-22-4
Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a knife stored between two reach in cooler at front counter. Operator removed the knife and sent it to clean up. **Corrective Action Taken**
10-17-4
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 the raw chicken. Operator removed the utensil. **Corrected On-Site** **Repeat Violation**
10-06-5
Basic - No handwashing sign provided at a hand sink used by food employees at women bathroom.
31B-04-4
Basic - Working containers of food removed from original container not identified by common name. Observed rice container not identified by common name.
02D-01-5
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed two employees wearing watches while preparing food. Employees removed the watches. **Corrected On-Site**
13-07-4
50
Jul 18, 2023
Routine - Food
4 critical violations. 4 major violations. 7 minor violations.
View 15 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer solution at > 200 ppm. Operator added water to get 100 ppm. **Corrected On-Site**
41-27-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over pineapple and squeezed bottles at reach in cooler front counter. And raw beef stored over bottles of water and over fruit at walk-in cooler. Operator relocated the products. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu (66 F - Cold Holding) at preparation table next to miso soup. As per operator for less than one hour. Operator moved the tofu 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 marking. As per operator since one hour ago. Operator time marked the sushi rice. **Corrected On-Site** **Repeat Violation**
03F-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.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by dishes. Operator removed the dishes. **Corrected On-Site** **Repeat Violation**
31A-09-4
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.
11-26-1
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap at front counter. Operator repaired the dispenser. **Corrected On-Site**
31B-06-4
Basic - No handwashing sign provided at a hand sink used by food employees. At women bathroom.
31B-04-4
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in use spoon handle touching the tofu. Operator removed the spoon. **Corrected On-Site**
10-06-5
Basic - Current Hotel and Restaurant license not displayed.
50-09-4
Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plastic containers stored not inverted at shelf over the rice cookers. Operator inverted the containers. **Corrected On-Site**
24-05-4
Basic - Floor area(s) covered with standing water. Observed standing water on floor at walk in cooler and next to ice machine.
36-22-4
Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on plastics containers at shelf above rice cookers.
24-08-4
Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. At front counter. Operator removed the single service articles. **Corrected On-Site**
25-22-4
26
Feb 27, 2023
Routine - Food
4 critical violations. 3 major violations. 4 minor violations.
View 11 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 white rice (98F - Hot Holding) without time stamp. Per operator less than one hour. Operator added the time stamp **Corrected On-Site**
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 at the front counter white rice (98F - Hot Holding). Per operator less than one hour. Time stamp was added **Corrective Action Taken**
03B-01-6
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at the front counter pull out drawer scallops under raw chicken. Operator removed the scallops from location **Corrected On-Site**
08A-20-5
High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
50-17-3
Intermediate - No soap provided at handwash sink. Observed no soap at the front counter hand wash sink.
31B-03-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed the front counter hand wash sink blocked with supplies. Operator removed items and made the hand wash sin accessible **Corrected On-Site**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed the back area hand wash dink used to stored an aluminum bowl with miso soup The soup was removed **Corrected On-Site**
31A-11-4
Basic - Open dumpster lid. **Repeat Violation**
33-16-4
Basic - Silverware/utensils stored upright with the food-contact surface up Observed spoons at the front counter service area with the food surface looking up
24-18-4
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 the handle of the scoop in the rice container touching the food. Operator corrected the location of the scoop **Corrected On-Site**
10-01-5
Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Operator cleaned the interior of the microwave . **Corrected On-Site**
22-08-4
33
Jul 27, 2022
Routine - Food
1 major violation. 4 minor violations.
View 5 violations
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed humus prepared yesterday at 3 pm without date marking Operator dated the humus. **Corrected On-Site**
02C-02-5
Basic - In-use wet wiping cloth/towel used under cutting board.
21-04-4
Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in the front counter sushi side reach in cooler
05-09-4
Basic - Open dumpster lid.
33-16-4
Basic - Silverware/utensils stored upright with the food-contact surface up. Observed in the dishwashing area the clean forks FCS up
24-18-4
74
Frequently Asked Questions
When was Sushi Sake last inspected?
The most recent health inspection at Sushi Sake on file is from Nov 6, 2025. The public record contains eight 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 47 out of 100, which is lower than the Miami average of 74.
Has Sushi Sake's inspection record improved over time?
Yes. Recent inspections at Sushi Sake have averaged around eight violations per visit, down from roughly 12 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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