Sushi Sake Um
Last inspected: Jan 28, 2026
35
Score
Public records show 10 inspections at Sushi Sake Um stretching back to 2023. The newest entry in the record is dated Jan 28, 2026. Diners may want to take note: high risk reflects issues that a health inspector considered important.
Violation counts have ticked up lately, averaging around 13 violations per visit versus roughly six violations earlier in the record.
When inspectors have written things up, “handwash sink not accessible for employee use” has been the most frequent reason, cited five times.
Restaurants in Coral Gables average 68, so Sushi Sake Um trails the local norm. There are enough flags in the record to merit a second thought.
10
Inspections
3
Critical latest
2
Major latest
8
Minor latest
Inspection History
Jan 28, 2026
Routine - Food
3 critical violations. 2 major violations. 8 minor violations.
View 13 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. See stop sale. Observed for sushi rice at front prep area, as per chef for less than 2 hours placed at 11am. Chef placed time mark onto rice. **Corrected On-Site** **Repeat Violation**
03F-02-5
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Observed fly spray stored on counter next to water carafes.
41-05-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at cook line low boy cooler drawers raw chicken stored over dumplings.
08A-05-6
Intermediate - Handwash sink not accessible for employee use at all times. Observed at both hand sinks in establishment kitchen and prep area both blocked by equipment and trash can. **Repeat Violation**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed front hand sink used as dump sink. **Repeat Violation**
31A-11-4
Basic - Bowl or other container with no handle used to dispense food. Observed in containers of rice and flour at storage area. **Repeat Violation**
14-01-5
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 3 frozen packages of tuna in walk in cooler not removed from packaging.
06-09-1
Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees water bottle stop on sushi live prep counter.
12B-07-4
Basic - Food stored on floor. Observed at walk in cooler bag of onions and bucket of ginger stored on floor.
08B-38-4
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 in containers of onions. **Repeat Violation**
10-01-5
Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in steamer of rice in cook line.
10-06-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at front counter hand sinks. **Repeat Violation**
31B-04-4
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation**
42-01-4
35
Nov 18, 2025
Routine - Food
2 critical violations. 2 major violations. 6 minor violations.
View 10 violations
High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at cook line low boy cooler drawers raw chicken stored over raw cut beef. Observed at walk in cooler raw beef stored over raw salmon on cooling rack. **Repeat Violation** **Warning** - From follow-up inspection 2025-11-18: At time of callback inspection still observed raw chicken start over raw beef at little boy cooler. **Time Extended**
08A-20-5
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line table a container of garlic butter (55F - Cold Holding) as per chef for 1 hour. Chef placed into cooler to rapid cool. Observed at beverage reach in cooler, tofu (48F - Cold Holding) as per operator less than 4 hours from walk in cooler. **Warning** - From follow-up inspection 2025-11-18: At time of callback inspection observed garlic butter (51F - Cold Holding) as per chef for 1 hour. Observed tofu (42F - Cold Holding) **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. Observed at both hand sinks in establishment kitchen and prep area both blocked by equipment. **Repeat Violation** **Warning** - From follow-up inspection 2025-11-18: At time of callback inspections to observe hand sink being blocked by equipment. **Time Extended**
31A-09-4
Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Observed at front line hand sinks used as dump sink, observed chef use sink to rinse skillet. **Warning** - From follow-up inspection 2025-11-18: At time of callback inspection still observed hand sink being used as dump sink with evidence of food residue inside. **Time Extended**
31A-11-4
Basic - - From initial inspection : Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation** **Warning** - From follow-up inspection 2025-11-18: **Time Extended**
42-01-4
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Observed in containers of rice and flour at storage area. **Repeat Violation** **Warning** - From follow-up inspection 2025-11-18: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees EarPods stored on prep table at front sushi line. **Warning** - From follow-up inspection 2025-11-18: At time of callback inspection still observed. **Time Extended**
40-06-5
Basic - - From initial inspection : 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 at flip top cooler in container of mixed onions and carrots container. Observed in containers of rice in storage area. **Warning** - From follow-up inspection 2025-11-18: **Time Extended**
10-01-5
Basic - - From initial inspection : 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 tray of sushi rice. **Warning** - From follow-up inspection 2025-11-18: **Time Extended**
10-06-5
Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. Observed at front counter hand sinks. **Warning** - From follow-up inspection 2025-11-18: **Time Extended**
31B-04-4
45
Sep 12, 2025
Routine - Food
4 critical violations. 3 major violations. 9 minor violations.
View 16 violations
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line table a container of garlic butter (55F - Cold Holding) as per chef for 1 hour. Chef placed into cooler to rapid cool. Observed at beverage reach in cooler, tofu (48F - Cold Holding) as per operator less than 4 hours from walk in cooler. **Warning**
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 for sushi rice at front prep area, as per chef for less than 2 hours placed at 11am. Chef placed time mark onto rice. **Corrected On-Site** **Warning**
03F-02-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee begin to plate cooked hibachi vegetables onto plate and use bare hands to place onto plate. Coached employee on proper glove and bare hand procedures. Chef discarded plate and began to prepare new batch with washed gloved hands. **Warning**
09-01-4
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at cook line low boy cooler drawers raw chicken stored over raw cut beef. Observed at walk in cooler raw beef stored over raw salmon on cooling rack. **Repeat Violation** **Warning**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed at both hand sinks in establishment kitchen and prep area both blocked by equipment. **Repeat Violation** **Warning**
31A-09-4
Intermediate - Handwash sink used for purposes other than handwashing. Observed at front line hand sinks used as dump sink, observed chef use sink to rinse skillet. **Warning**
31A-11-4
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. Observed form not available for Alva and Edelvis hired less than 60 days. **Warning**
11-26-1
Basic - Bowl or other container with no handle used to dispense food. Observed in containers of rice and flour at storage area. **Repeat Violation** **Warning**
14-01-5
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees EarPods stored on prep table at front sushi line. **Warning**
40-06-5
Basic - Employee with no hair restraint while engaging in food preparation. Observed for chef at cook line. Chef placed hat. **Corrected On-Site** **Warning**
13-03-4
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 at flip top cooler in container of mixed onions and carrots container. Observed in containers of rice in storage area. **Warning**
10-01-5
Basic - In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed chef place tongs onto cook line prep counter on top of wiping cloth. **Warning**
10-02-4
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 tray of sushi rice. **Warning**
10-06-5
Basic - No handwashing sign provided at a hand sink used by food employees. Observed at front counter hand sinks. **Warning**
31B-04-4
Basic - Stored food not covered. Observed at cook line reach in cooler cut watermelon wedge stored uncovered. **Warning**
08B-12-5
Basic - Wet mop not stored in a manner to allow the mop to dry. **Repeat Violation** **Warning**
42-01-4
26
Mar 14, 2025
Routine - Food
5 critical violations. 1 major violation. 4 minor violations.
View 10 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at front line reach in coolers, raw steaks stored over raw shrimps.
08A-20-5
High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed chef eat pop corn at front prep line then proceed to continue prepping raw fish. Coached employee on proper hand wash procedures.
12A-09-4
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 sushi rice time marked 10am-2pm. Time during inspection checked was 2:39pm. Chef removed to be discarded.
03F-01-5
High Priority - Toxic substance/chemical improperly stored. Observed stray bottles of cleaner stored on rack with rice warmer at front cook line.
41-10-4
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
Intermediate - Handwash sink not accessible for employee use at all times. Observed blocked by trash can at front line.
31A-09-4
Basic - Bowl or other container with no handle used to dispense food. Ovserved in a container of rice at front line.
14-01-5
Basic - Employee eating in a food preparation or other restricted area. Observed chef eat pop corn at front prep line then proceed to continue prepping raw fish.
12B-02-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
14-17-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Observed stored in mop bucket at mop sink.
42-01-4
35
Sep 20, 2024
Routine - Food
2 critical violations. 1 major violation. 2 minor violations.
View 5 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee prep/ raw chicken, then proceeded to remove soiled gloves and place new pair without washing hands. Coached employee on proper hand washing procedures.
12A-07-5
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed standing reach in freezer raw shrimp stored over slices of cheese cake.
08A-05-6
Intermediate - Handwash sink used for purposes other than handwashing. Observed hand sink at cook line used as dump sink.
31A-11-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed at prep tables. **Repeat Violation**
14-09-4
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 in container of rice.
10-01-5
61
Jun 13, 2024
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Intermediate - - From initial inspection : Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed for Angel R, as per operator working at the establishment for more than 2 months. **Warning** - From follow-up inspection 2024-06-13: Observed for Angel R, at the time of the inspection no proof of certification provided. **Admin Complaint**
53B-02-5
Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed for the prep units opposite hand wash sink,by hand wash sink **Warning** - From follow-up inspection 2024-06-13: **Time Extended**
14-09-4
86
Apr 11, 2024
Routine - Food
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish wahoo stored above ice cream located in #2 standing reach in freezer,dry storage area. **Corrected On-Site** **Warning**
08A-02-6
Intermediate - No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed for Angel R, as per operator working at the establishment for more than 2 months. **Warning**
53B-02-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door. **Warning**
35B-01-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed carrots stored above shredded beets located in the walk-in cooler. **Corrected On-Site** **Warning**
08B-17-4
Basic - Cutting board has cut marks and is no longer cleanable. Observed for the prep units opposite hand wash sink,by hand wash sink **Warning**
14-09-4
67
Jan 12, 2024
Routine - Food
No violations found.
100
Oct 27, 2023
Routine - Food
1 critical violation. 4 major violations. 1 minor violation.
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 shell eggs stored above raw beef located in the walk-in cooler. **Corrected On-Site** **Warning**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Observed cutting board,utensils stored in unit by the dish machine. **Corrected On-Site** **Warning**
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. **Warning**
11-26-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with form,completed during inspection. **Corrected On-Site** **Repeat Violation** **Warning**
03F-10-5
Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap. Observed at the front counter. **Warning**
31B-06-4
Basic - Food stored on floor. Observed bucket containing soy sauce stored on the dry storage floor. **Repeat Violation** **Warning**
08B-38-4
55
Mar 29, 2023
Routine - Food
1 critical violation. 2 major violations. 4 minor violations.
View 7 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw shrimp stored above ice cream located in the reach in freezer located by the back door. **Corrected On-Site**
08A-02-6
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.
16-37-1
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed for the sushi rice, provided operator with form for time as a method of control for food safety. **Corrected On-Site**
03F-10-5
Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.
35B-01-4
Basic - Food stored on floor. Observed buckets containing pickled ginger stored on the floor by the front counter. **Corrected On-Site**
08B-38-4
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 for the bulk sugar bin. **Corrected On-Site**
10-01-5
Basic - Single-service articles not stored inverted or protected from contamination. Observed for togo food containers stored on the front counter . **Corrected On-Site**
25-06-4
58
Frequently Asked Questions
When was Sushi Sake Um last inspected?
The most recent health inspection at Sushi Sake Um on file is from Jan 28, 2026. The public record contains 10 inspections in total.
What is the most common violation at Sushi Sake Um?
Across the inspection record, “handwash sink not accessible for employee use” has been cited five times, more than any other issue at Sushi Sake Um.
How does Sushi Sake Um compare to other restaurants in Coral Gables?
Sushi Sake Um most recently scored 35 out of 100, which is lower than the Coral Gables average of 68.
Has Sushi Sake Um's inspection record improved over time?
No. Recent inspections at Sushi Sake Um have averaged around 13 violations per visit, up from roughly six earlier in the record.
What does a high risk rating mean?
A high risk rating at Sushi Sake Um 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 Um inspected?
Based on the inspection history on file, Sushi Sake Um is inspected around four times per year on average.
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