SAKE HOUSE
760 W LUMSDEN RD, Brandon FL 33511 · 4802751522
Last inspected Apr 9, 2026 · 8 visits since November 2023
DEC 23
JAN 25
MAY 25
JUL 25
APR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poultry (45F); Fish (46F). Operator moved to walk in cooler.
★ 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 |
|---|---|---|---|
| 3--2026031173 | Apr 9, 2026 | May 27, 2026 | $400 |
Inspection history
8 visits, newest first
Apr 9, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 18 violations recorded, 2 high priority.
2 High priority7 Intermediate9 Basic
What the inspector wrote — 18 findingsThe state's own report →
Raw animal food stored over/not properly separated from ready-to-eat food. Raw meats over ready to eat sauce in walk in cooler
Toxic substance/chemical improperly stored. Purple chemical in spray bottles next panko
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu states red snapper and cooler is labeled snapper. When asked the manager (Shui Yan Lin ) where snapper is she stated employees use tilapia. Invoice from SK Foods Solutions on 4/6/26 show order of tilapia Menu states fried grouper. No grouper present or on invoices. When asked manager Shui Yan Lin what they use she stated Swai. Invoice from 3/26/26 from performance foodservice shows Swai purchase. No invoices on site for grouper or red snapper. Establishment does not have any tilapia or Swai on menus.
Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board cooks line Interior ice machine
Show the remaining 14 findings ▾
Handwash sink not accessible for employee use at all times. Ice scoops stored in handwash sink next to ice machine. Handwashing sink in sushi station sauces stored in sink. Employee removed
No soap provided at handwash sink. Sushi handwash sink
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager states written procedures are at home office
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles and sauces in walk in cooler
Spray bottle containing toxic substance not labeled. Purple chemical under prep table
Bowl or other container with no handle used to dispense food. Bulk bin under prep table in kitchen
Carbon dioxide/helium tanks not adequately secured.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons in kitchen
Equipment in poor repair. Gasket torn reach in cooler and reach in freezer on cooks line Ice build up reach in freezer Rusted racks in walk in cooler
Floor soiled/has accumulation of debris. Under cooking equipment
In-use tongs stored on equipment door handle between uses.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In rice
Interior of refrigerator or freezer in disrepair/has exposed insulation.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers on cooks line Hood filters soiled Exterior ice machine Door handle walk in cooler Dry storage racks heavily soiled
Jul 31, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate13 Basic
Show 18 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over bottled sauces in walk in cooler. Operator moved shrimp to lower shelf.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poultry (45F); Fish (46F). Operator moved to walk in cooler.
Handwash sink not accessible for employee use at all times. Hand sink near kitchen door blocked by rolling cart with rice cooker. Operator moved cart. Hand sink by ice machine used to store ice scoops. Operator removed scoops.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in reach in coolers and walk in cooler not date marked.
Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with blue liquid in cabinet under microwave in wait station. Unlabeled bottle with purple liquid on oven door handle.
Bowl or other container with no handle used to dispense food. Pint container used as scoop in bulk sugar. Operator removed
Buildup of food debris/soil residue on equipment door handles. Small reach in freezer under sushi line door handles soiled.
Carbon dioxide/helium tanks not adequately secured. Tank for soda fountain unsecured.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep surface near sushi bar cutting board.
Food stored on floor. Vinegar solution for sushi rice on floor by rear hand sink. Bag of carrots on floor in walk in cooler. Operator placed items on shelf.
Ice buildup in reach-in freezer. Freezer under sushi bar
In-use ice scoop stored on soiled surface between uses. Ice scoop,stored,on soda fountain grate.
In-use tongs stored on equipment door handle between uses. Observed on oven door. Operator removed.
No conspicuously located ambient air temperature thermometer in holding unit. Observed in white reach in cooler. Observed in sushi coolers on sushi line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease buildup.
Raw fruits/vegetables not washed prior to preparation. Observed employee cut unwashed avocado. Instructed staff that all unwashed produce must be rinsed before cutting. Employee rinsed the avacados.
Reach-in cooler shelves with rust that has pitted the surface.
Wall soiled with accumulated grease, food debris, and/or dust. Wall unspent sink at dish machine has mold-like buildup
May 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
1 High priority7 Intermediate5 Basic
Show 13 findings ▾
Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. For fresh Salmon. Manager got aquaculture letter from vendor
Handwash sink not accessible for employee use at all times. Hand sink on sushi station blocked with pan of sauces. Manager removed
No paper towels or mechanical hand drying device provided at handwash sink. On sushi station, or cook line. Manager placed paper towels
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Blank Safe staff cards present. Manager trained and signed and filled out certificates for some employees
No soap provided at handwash sink. At sushi station hand sink
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice and tempura shrimp
Spray bottle containing toxic substance not labeled. Bottle of purple degreaser not labeled on cook line
Water with a temperature of least 85 degrees Fahrenheit shut off at employee handwash sink. At sushi station and cook line.
Current Hotel and Restaurant license not displayed.
Equipment in poor repair. Dish machine not currently in operation, manager needs to order more sanitizer. Currently using 3 compartment sink to wash rinse and sanitize equipment and dishes
No handwashing sign provided at a hand sink used by food employees. At sushi and far cook line hand sink
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters had excessive grease buildup
Unclean building components, attachments or fixtures. Observed soiled hood system on cook lime
Feb 5, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jan 28, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
1 High priority1 Intermediate0 Basic
Show 2 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. Chlorine tested at 0ppm. Operator replaced line to chlorine, retested at 0ppm.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in reach in cooler at sushi line not date marked.
Jan 27, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 4 high priority.
4 High priority4 Intermediate5 Basic
Show 13 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. Chlorine tested at 0ppm. Operator replaced line to chlorine, retested at 0ppm.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi Line, Cold Holding; Salmon (55F); Tuna (54F); Snapper (45F); Cooked Egg (50F); smoked Salmon (47F); Cream Cheese (47F); Imitation Crab (48F); Yellowfin (55F) Observed employee remove and discard.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi Line, Cold Holding; Salmon (55F); Tuna (54F); Snapper (45F); Cooked Egg (50F); smoked Salmon (47F); Cream Cheese (47F); Imitation Crab (48F); Yellowfin (55F) Employee discarded items
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. Tempura shrimp, fried chicken and batter at fry station. Held at room temperature. Operator stated items placed at 11:30am, current time 205:pm. Operator place 4 hour tile stamp on items.
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Operator printed and posted advisory during inspection.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in reach in cooler at sushi line not date marked.
Equipment and utensils not properly air-dried - wet nesting. Drink glasses at wait station.
Food stored on floor. Buckets of soy sauce. Panko bread crumbs. Employees removed from floor
Ice scoop handle in contact with ice. Employee removed scoop
In-use ice scoop stored on soiled surface between uses. Ice scoop observed in sink near ice machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area under soda fountain nozzles have food buildup. Microwave at cookline soiled with food buildup.
Dec 11, 2023Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate5 Basic
Show 7 findings ▾
Handwash sink not accessible for employee use at all times. Plastic bucket at sushi counter
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles,cooked chicken
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Food stored on floor. Bag onion
Ice scoop handle in contact with ice.
In-use tongs stored on equipment door handle between uses.
Time/temperature control for safety food thawed in an improper manner. Room temperature
Nov 28, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate3 Basic
Show 6 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
In-use tongs stored on equipment door handle between uses.
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.