SAKE HOUSE
1625 RINEHART RD, Sanford FL 32771 · 407-878-2097
Last inspected Mar 10, 2026 · 7 visits since November 2023
MAY 24
DEC 24
MAY 25
OCT 25
MAR 26
— STEADY
5 inspections within 28 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef in the top of the make cooler
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $1,200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 4--2021026895 | Jun 2, 2021 | Sep 22, 2021 | — |
| 4--2021016364 | Mar 30, 2021 | Aug 11, 2021 | $800 |
| 4--2021007697 | Feb 16, 2021 | Mar 17, 2021 | $400 |
Inspection history
7 visits, newest first
Mar 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
2 High priority5 Intermediate5 Basic
What the inspector wrote — 12 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach-in cooler across from woks: cooked noodles 49F and cooked steak 48F, per operator less than 3 hours, operator relocated to walk-in cooler to rapidly cool
Toxic substance/chemical improperly stored. -chlorine bleach cleaning solution spray bottle stored on prep counter at sushi bar, operator relocated
Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -cooked eel in sushi bar reach-in cooler, per operator opened more than 24 hours ago, operator dated
Food-contact surface soiled with food debris, mold-like substance or slime. -interior of ice machine
Show the remaining 8 findings ▾
Handwash sink not accessible for employee use at all times. -handwashing sink next to triple sink blocked by mop bucket, operator removed
Handwash sink used for purposes other than handwashing. -operator used handwashing sink to fill plastic container with water
Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -operator's probe thermometer read approximately -30F in ice bath, operator discarded
Bowl or other container with no handle used to dispense food. -plastic bowl stored in dry rice container, operator removed
Food not stored at least 6 inches off of the floor. -buckets of sauce stored on the floor in the dry storage area
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. -handle of scoop in contact with dry rice, operator removed
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish racks soiled
Wiping cloth chlorine sanitizing solution not at proper minimum strength. -tested 0ppm, operator discarded solution and refilled bucket, retested 50ppm
Oct 10, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 16 violations recorded, none serious enough to require a return visit.
4 High priority5 Intermediate7 Basic
Show 16 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -spatulas
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee handled soiled utensils with gloved hands then began preparing food
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked noodles 45F, per operator less than 1 hour stored in reach-in cooler, operator relocated to walk-in freezer to rapidly cool
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. -Sushi rice, operator marked time
Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -walk-in cooler: ambient air thermometer 6F, operator discarded
Employee washed hands in a sink other than an approved handwash sink. -employee rinsed hands in triple sink
Handwash sink not accessible for employee use at all times. -handwash sink next to mop sink blocked by mop bucket, operator removed
Handwash sink used for purposes other than handwashing. -handwash sink in sushi bar area used to store dishes, operator removed
No soap provided at handwash sink. -handwash sink next to fryer, operator restocked soap
Bowl or other container with no handle used to dispense food. -stainless steel bowl stored in raw chicken, operator removed
Ice scoop handle in contact with ice, employee removed
Light not functioning. -light over fryers
No conspicuously located ambient air temperature thermometer in holding unit. -sushi bar glass case reach-in cooler, operator installed ambient air temperature thermometer
Time/temperature control for safety food thawed in an improper manner. -frozen raw fish thawing at room temperature at sushi bar, operator relocated to reach-in cooler
Unwrapped single-service utensils not presented so that only the handles are touched. -unwrapped plastic forks and spoons in front service area, employee inverted
Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored on sushi bar counter, operator relocated to sanitizer bucket
Jul 8, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
May 8, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 11 recorded, 2 high priority.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
In-use utensil stored in unclean water at or above 135 degrees Fahrenheit., operator discarded water
Nonfood-grade bags used in direct contact with food. -beef in walk-in freezer
Identity of food or food product misrepresented. -escolar sold as white tuna
No soap provided at handwash sink. -handwash sink at entrance to kitchen, operator restocked
Cardboard used to line food-contact shelves.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Current Hotel and Restaurant license not displayed.
Food stored in a location that is exposed to splash/dust. -onions stored next to handwash sink, operator relocated
No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink at entrance to kitchen
Plumbing system in disrepair. -cold water faucet leaking while in operation
Reuse of single-service or single-use articles. -egg cartons
Dec 9, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate14 Basic
Show 17 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. -tested 2x=10ppm, operator changed sanitizer, retested 50 ppm
Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored over sauce buckets in walk-in cooler
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -torn kale 54F, per operator stored in water on sushi bar less than 3 hours, operator returned to lower portion of reach-in cooler to rapidly cool
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -intake vents in kitchen soiled
Food not stored at least 6 inches off of the floor. -bucket of potato flour stored on floor in dry storage area, operator relocated
Food storage container cracked or broken. -kale container at sushi bar, operator switched out
Hole in or other damage to wall. -walls around handwash sink in kitchen
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. -scoop handle in contact with fried rice, operator removed scoop
Light not functioning. -over dry storage area
No conspicuously located ambient air temperature thermometer in holding unit. -sushi bar glass door reach-in cooler, operator installed new thermometer
No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink in kitchen
Plumbing system in disrepair. -handwash sink in dry storage area, pvc pipe broken
Unwrapped single-service utensils not presented so that only the handles are touched. -plastic forks in front service area
Walk-in cooler shelves with rust that has pitted the surface.
Water leaking from pipe and/or faucet/handle. -triple sink faucet leaking -handwash sink cold water handle leaking
Wet wiping cloth not stored in sanitizing solution between uses. -multiple wet wiping cloths stored on surfaces throughout the kitchen
Working containers of food removed from original container not identified by common name. -potato flour
May 30, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate6 Basic
Show 11 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef in the top of the make cooler
Handwash sink not accessible for employee use at all times. At the prep areac
No paper towels or mechanical hand drying device provided at handwash sink. Prep sink
No soap provided at handwash sink. Prep sink
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lomein, cut lettuce in the cooler, at the sushi area the fish in the cooler
Bowl or other container with no handle used to dispense food. In the rice warmer
Dead roaches on premises. 2 under the dish table 2 on rack storing soap at the dish area
Employee with no hair restraint while engaging in food preparation. Line cook
Equipment in poor repair. Gasket at the low boy line cooler Fry basket damaged
Faucet/handle missing at plumbing fixture. At the mop sink
Light not functioning. Stock room light
Nov 17, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate6 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen reach in cooler. Green salad 44F/3.5 hours, instructed operator to place ice, or lower thermostat.
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. Sushi rice at Sushi bar,
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Identity of food or food product misrepresented. Talapia used for red snapper..
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.
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.
Bowl or other container with no handle used to dispense food. Container used to dispense starch,m in storage area.
Food stored on floor. Frying oil containers stored on kitchen floor.
Ice buildup in sushi bar freezer chest.
In-use tongs stored on equipment door handle between uses.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sides of cooking equipment soiled with grease. - Sushi bar gasket soiled with grime.
Wet wiping cloth not stored in sanitizing solution 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.