Sushi Sake
Last inspected: Oct 21, 2025
52
Score
Sushi Sake appears in inspection records nine times, starting in 2023. The latest inspection on file is from Oct 21, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Things are looking better lately, with recent visits averaging around five violations compared to roughly eight violations earlier on.
“Working containers of food removed” comes up most often, recorded three times in the inspection record.
The city-wide average sits at 79, which Sushi Sake's 52 doesn't quite reach. There are enough flags in the record to merit a second thought.
9
Inspections
2
Critical latest
2
Major latest
1
Minor latest
Inspection History
Oct 21, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Approved Thawing Methods Used
FL-31
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Toilet Rooms Maintained
FL-53
52
Jul 9, 2025
Routine - Food
1 critical violation. 2 major violations. 2 minor violations.
View 5 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
33
Feb 18, 2025
Routine - Food
2 critical violations. 2 major violations. 1 minor violation.
View 5 violations
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Approved Thawing Methods Used
FL-31
Toilet Rooms Maintained
FL-53
45
Oct 1, 2024
Complaint Full
4 critical violations. 1 major violation. 4 minor violations.
View 9 violations
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw chicken stored over soybeans in walk in cooler. -Observed raw shell eggs stored over biscuits in walk in cooler. Operator relocate raw eggs. **Corrected On-Site** **Repeat Violation**
08A-05-6
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 in walk in cooler. Operator relocate raw chicken. **Corrected On-Site**
08A-20-5
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw fish used for sushi cold held at 47F in flip top cooler. Per operator, fish prep and placed in unit from yesterday. Item did not removed from unit since.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw fish used for sushi cold held at 47F in flip top cooler. Per operator, fish prep and placed in unit from yesterday. Item did not removed from unit since. See stop sale.
03A-02-5
Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. -Observed employees training certification photocopy
53B-09-4
Basic - No handwashing sign provided at a hand sink used by food employees in sushi bar.
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 scoop with handle stored in sugar container. Operator removed. **Corrected On-Site**
10-06-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black mold like substance buildup inside ice machine. Operator clean and sanitize. **Corrected On-Site**
22-20-5
Basic - Working containers of food removed from original container not identified by common name. -Observed sugar removed from the original container not identified by common name.
02D-01-5
41
Jul 15, 2024
Routine - Food
3 critical violations. 3 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Supervisor/Person in Charge Present
FL-01
Hands Clean and Properly Washed
FL-08
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Received at Proper Temperature
FL-12
39
Mar 11, 2024
Complaint Full
4 critical violations. 1 major violation. 4 minor violations.
View 9 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 at 00 ppm. Operator charged sanitizer. Test at 50 ppm. **Corrected On-Site** **Repeat Violation**
22-41-4
High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracked raw shell eggs and then touch clean plate without changing gloves and wash hands. Employees changed gloves and wash hands after. **Corrected On-Site**
12A-27-4
High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch his face and dispense ready to eat foods without changing gloves and wash hands. Educate employee. He then changes gloves and wash hands. **Corrected On-Site**
12A-10-4
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 at 12:12 p.m. no time mark on sushi rice held using time as a public health control. Per operator, rice prepared at 10:00 a.m. operator correctly time marked rice. **Corrected On-Site**
03F-02-5
Intermediate - Lack of managerial control. Manager unable to determine dishwashing machine sanitizer solution empty.
53A-10-4
Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing at room temperature in prep sink. Operator place items underneath running water. **Corrected On-Site**
06-01-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoops with handles stored in rice and sugar containers.
10-06-5
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk-in freezer.
14-69-4
Basic - Working containers of food removed from original container not identified by common name. Observed sugar removed from the original container not labeled. Operator label **Corrected On-Site**
02D-01-5
41
Jan 23, 2024
Routine - Food
2 major violations.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink in kitchen. - From follow-up inspection 2024-01-23: **Time Extended**
31B-03-4
Intermediate - - From initial inspection : 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/ - From follow-up inspection 2024-01-23: **Time Extended**
53A-05-6
82
Jan 8, 2024
Routine - Food
4 critical violations. 3 major violations. 1 minor violation.
View 8 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed fish at sushi station cold held at 45F. Per operator, items transfer to unit 3.5 hours prior to the inspection. Operator removed fish to walk in freezer for quick chill. **Corrective Action Taken**
03A-02-5
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 at dishwashing machine at 00 ppm. **Warning**
22-41-4
High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed female employee switching from dirty to clean utensils and plates without washing hands.
12A-02-4
High Priority - Operating with an expired Division of Hotels and Restaurants license. -Observed hotel and restaurant license expired on 12/01/2023. Operator renewed license during inspection. **Corrected On-Site**
50-17-3
Intermediate - No soap provided at handwash sink in kitchen.
31B-03-4
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/
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
31B-02-4
Basic - Working containers of food removed from original container not identified by common name. -Observed flour removed from the original container not identified by common name.
02D-01-5
39
Aug 2, 2023
Food-Licensing Inspection
No violations found.
100
Frequently Asked Questions
When was Sushi Sake last inspected?
The most recent health inspection at Sushi Sake on file is from Oct 21, 2025. The public record contains nine inspections in total.
What is the most common violation at Sushi Sake?
Across the inspection record, “working containers of food removed” has been cited three times, more than any other issue at Sushi Sake.
How does Sushi Sake compare to other restaurants in Pembroke Pines?
Sushi Sake most recently scored 52 out of 100, which is lower than the Pembroke Pines average of 79.
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 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 four times per year on average.
Nearby Restaurants