SAKE HOUSE
1478 RIVERPLACE BLVD 101, Jacksonville FL 32207 · 904-306-2188
Last inspected Mar 3, 2026 · 8 visits since October 2023
APR 24
OCT 24
JAN 25
SEP 25
MAR 26
▲ GETTING WORSE
5 inspections trending down, 12 points off where it started.
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. Cutting cucumber for sushi rolls, explained to him and he got gloves
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $400
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 5--2021007951 | Feb 12, 2021 | Mar 17, 2021 | $400 |
Inspection history
8 visits, newest first
Mar 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 3 high priority.
3 High priority4 Intermediate11 Basic
What the inspector wrote — 18 findingsThe state's own report →
Employee washed hands with no soap. Employee rinsed hands with one glove on in hand sink and then when t to grab a bag of noodles, explained to him and he washed hands again properly
Food stored in ice used for drinks. Employee removed soda and discarded ice, ice machine
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp on shelf above jar with cherries in reach in cooler by cook line, raw salmon on tray on shelf above edamame bags in upright freezer, raw shrimp on shelf above veggies in walk in cooler, employee rearranged
Handwash sink used for purposes other than handwashing. Rinsing towel in hand sink at cook line, explained to employee
Show the remaining 14 findings ▾
No soap provided at handwash sink. In hand sink at cook line, employee placed some
Spray bottle containing toxic substance not labeled. Red solution by dish machine, employee stated it's cleaner
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at server area, no hot water comes out when handle is opened
Carbon dioxide/helium tanks not adequately secured. By server area, manager secured it
Clean equipment/utensils not stored at least 6 inches above the floor. Cutting board at sushi area
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. Raw tuna in sushi are, employee removed them
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Only straw on his drink, cook line, employee placed lid on
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Earbud case on shelf above prep cooler, employee moved it
Employee with no beard guard/restraint while engaging in food preparation. Cook cooking, no beard guard
Employee with no hair restraint while engaging in food preparation. Cook cooking, no hear restraint
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On salt, employee removed it
Outer openings not protected with self-closing doors. Rear door
Reach-in cooler interior/shelves have accumulation of soil residues. Brown mark on back interior wall in glass upright cooler at server area, coming off when scrubbed a little area
Working containers of food removed from original container not identified by common name. White powder on soy sauce bucket, employee labeled it salt
Sep 16, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Sep 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 25 recorded, 5 high priority.
5 High priority6 Intermediate14 Basic
Show 25 findings ▾
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. 10 ppm chl in dish machine
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. Cutting cucumber for sushi rolls, explained to him and he got gloves
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Chl dispensing only at 10 ppm
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken wings on shelf above krab in tray, upright freezer, employee rearranged
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on after touching raw shrimp, explained to him and he washed hands again
Food-contact surface soiled with food debris, mold-like substance or slime. Fryer basket
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For dish machine
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. For a couple employees here with no certification
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employees expired on 8/2025, and one employee here since June that has no training
Spray bottle containing toxic substance not labeled. Red solution by dish machine, employee labeled cleaner
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by ice bin
Ceiling tile missing. A couple by triple sink.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
Current Hotel and Restaurant license not displayed. Old one
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Sushi prep counter, employee moved it to bottom shelf
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food above customer food in prep reach in cooler, employee rearranged
Employee with no hair restraint while engaging in food preparation. Portioning sauces, he got hat
Equipment in poor repair. Gasket torn in little coo.er at sushi area
Food stored on floor. Bucket with crunk by cook line, employee placed it on shelf
Interior of microwave with rust that has pitted the surface
Interior of refrigerator or freezer in disrepair/has exposed insulation. Cracked in both small box freezers at sushi area
No copy of latest inspection report available. Could not find it
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf in sushi area, gasket and handle in box freezers at sushi area, also shelves in walk in cooler
Outer openings not protected with self-closing doors. Rear door
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Jan 29, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 21 violations recorded, 4 high priority.
4 High priority3 Intermediate14 Basic
Show 21 findings ▾
Food stored in ice used for drinks. In ice bin, employee removed them and discarded ice
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs on shelf above raw crab, employee rearranged reach in cooler
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. For cut kale at sushi bar, employee wrote time on
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 115f soup, on stove off, employee turned burner on and got to 165f
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. For two people that employee training can't be found
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. One Spanish prep person for a year and a server for 2 years, manager couldn't find certificates
Spray bottle containing toxic substance not labeled. Red liquid by ice machine, cleaner by employee
Bowl or other container with no handle used to dispense food. On panko, removed by employee
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan/vent in walk in cooler
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. Raw tuna, explained to him and he punctured them
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above ginger on shelf at sushi bar, employee removed drink, 2 drinks without lids at cook line
Employee with no hair restraint while engaging in food preparation. Making sushi
Equipment in poor repair. Gasket torn in box freezer at sushi area
In-use knife/knives stored in cracks between pieces of equipment. Employee removed it
Interior of refrigerator or freezer in disrepair/has exposed insulation. Small crack in box freezer at sushi area
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket and door frame in box freezers at sushi area, shelf up in walk in cooler
Single-service articles improperly stored. To go containers in box on floor, dining/storage area,
Walk-in cooler/freezer shelves with rust that has pitted the surface. Also microwave
Wet wiping cloth not stored in sanitizing solution between uses. Sushi area
Working containers of food removed from original container not identified by common name. White powders in sow buckets, employee write names on
Oct 29, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 19 violations recorded, 3 high priority.
3 High priority5 Intermediate11 Basic
Show 19 findings ▾
Employee rubbed hands together for less than 10-15 seconds while washing hands. Washed only 7 seconds after he grabbed raw shrimp and then grabbed basket with crunchy, explained to him and he washed again
Raw animal food stored over/not properly separated from ready-to-eat food. Sushi rolls with raw fish iron shelf above cream cheese and krab, little cooler at sushi bar, employee rearranged
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl in bucket at sushi area, Ted strip turned almost black, employee diluted it, 100 ppm
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
Handwash sink used for purposes other than handwashing. Employee rinsed dish in hand sink, explained to her
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. For 2 employees that manager couldn't find cards for
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. Manager couldn't find 2 employee training cards for old employees, more than 6 months
Spray bottle containing toxic substance not labeled. Red liquid by dish machine, labeled degreaser by manager
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink at sushi area,
Employee with no beard guard/restraint while engaging in food preparation. Cook cooking
Employee with no hair restraint while engaging in food preparation. Sushi chef, he put one o, server portioning sauces
Equipment in poor repair. Gasket torn in box freezer at sushi area and upright freezer by triple sink
Faucet/handle missing at plumbing fixture. Cold water handle at hand at sink cook line turns all the way and water doesn't come out
Ice scoop handle in contact with ice. In ice bin, employee moved it
No conspicuously located ambient air temperature thermometer in holding unit. In one little cooler at sushi area
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf at sushi area, door frame in upright freezer, also shelves in walk in cooler
Outer openings not protected with self-closing doors. Rear
Walk-in cooler/freezer shelves with rust that has pitted the surface. Also inside if microwave
Wet wiping cloth not stored in sanitizing solution between uses. At sushi area
Apr 1, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 2 high priority.
2 High priority2 Intermediate13 Basic
Show 17 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon on shelf above wasabi in little sushi cooler, employee rearranged
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs on shelf above raw crab in reach in cooler, employee rearranged it
Handwash sink not accessible for employee use at all times. Two pitchers in handsink at server area, employee moved them
Spray bottle containing toxic substance not labeled. Degreaser by dish machine, manager wrote name on
Bowl or other container with no handle used to dispense food. In sugar
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Food splatter by walk in cooler
Current Hotel and Restaurant license not displayed. Old one
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep counter, employee moved it
Employee with no hair restraint while engaging in food preparation. Making sushi, put on hat
Equipment in poor repair. Gasket torn in little cooler and box freezer, sushi area
No handwashing sign provided at a hand sink used by food employees. Sushi bar, employee placed one
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Box freezer gasket is soiled, sushi area, shelves in walk in cooler,
Outer openings not protected with self-closing doors. Rear door
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Water leaking from pipe and/or faucet/handle. Hand sink by cook line
Wet wiping cloth not stored in sanitizing solution between uses. Server area, discarded by mgr
Working containers of food removed from original container not identified by common name. Sugar per manager, wrote it, bulk container
Oct 31, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 23, 2023Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 26 violations recorded, 5 high priority.
5 High priority5 Intermediate16 Basic
Show 26 findings ▾
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. 0 ppm, empty jug, employee placed new one, still not dispensing, will set up manual sanitation.
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee grabbed distrust dishes then grabbed clean dishes, explained to him and he washed hands
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine not dispensing because jug is empty, employee changed it but still not dispensing.
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp in container on top of bucket with sauce, employee rearranged walk in cooler
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs on shelf above raw shrimp, explained to cook and he rearranged reach in cooler
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For dish machine
Handwash sink used for purposes other than handwashing. Pitcher in hand sink at server area, employee moved it
No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by ice bin, employee placed some
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. One new employee, she read it
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Mgr couldn't find it, has blank copy, times on food
Bowl or other container with no handle used to dispense food. In soy sauce and on crunchy
Carbon dioxide/helium tanks not adequately secured. Server area
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Server area and by walk in cooler
Clean equipment/utensils not stored at least 6 inches above the floor. Clean cutting board on floor at sushi area
Current Hotel and Restaurant license not displayed. Old one
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above utensils, server area, employee moved them,
Employee with no hair restraint while engaging in food preparation. Sushi chefs and server scooping rice
Equipment in poor repair. Gasket in upright freezer
Food stored on floor. Soda syrup boxes on floor, dining area, bucket of ginger in sushi area, employee placed them on shelf
No conspicuously located ambient air temperature thermometer in holding unit. Two little coolers in sushi area
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Toaster in sushi area, gasket in box freezer, sushi area
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses. Sushi area
Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm by ice bin, for counters, employee added more chl, 100 ppm
Wiping cloth sanitizing solution stored on the floor. Server area
This record follows the licence, not the owner. Restaurants change hands and the licence history normally does not, so an older entry may describe people who no longer run the place. Every inspection above links to the state's own report. Something wrong? Tell us.