SAKE THAI & SUSHI BAR
4401 SHERIDAN ST #1, Hollywood FL 33021 · 786.281.7086
Last inspected Jul 24, 2026 · 11 visits since March 2024
MAR 25
APR 25
AUG 25
OCT 25
JUL 26
— STEADY
5 inspections within 20 points of each other. Whatever this kitchen does, it does consistently.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed curry sauce at 109F-129F hot held in steam table #1. Operator reheated curry sauce to 175F for hot holding.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025067025 | Aug 13, 2025 | Dec 4, 2025 | $400 |
| 2--2024057913 | Aug 27, 2024 | Nov 14, 2024 | $200 |
Inspection history
11 visits, newest first
Jul 24, 2026Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 5 violations recorded, 2 high priority.
2 High priority1 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Non-food grade paper/paper towel used as liner for food container. Observed at sushi bar, multiple prepped food items on plates lined with standard paper towels. Employees began to switch plates to wax paper. Provided list of food grade paper towels to operator.
Raw animal food stored over/not properly separated from ready-to-eat food. 1) In kitchen left fliptop lower cooler, raw shell eggs above cut green onions. Employees rearranged to properly store. 2) In center fliptop lower cooler, raw chicken skewers above peanut sauce. Employees rearranged to properly separate.
Spray bottle containing toxic substance not labeled. Unknown substance in pump sprayer by back door. Manager labeled as degreaser.
Bowl or other container with no handle used to dispense food. Plastic cup in container of MSG in dry storage. Manager removed.
Show the remaining 1 finding ▾
Unwrapped single-service utensils not presented so that only the handles are touched. Tray of plastic cutlery in kitchen service area stored with handles down. Employee inverted all items to handles up.
Oct 2, 2025Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 9 violations recorded, 2 high priority.
2 High priority1 Intermediate6 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Raw fish stored above cook duck in walk in cooler. Operator reorganized Raw shell eggs stored above cooked peas in cook line flip top cooler. Operator reorganized
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee put on gloves outside then returned to building and handled pan lid without removing gloves and washing hands. Instructed employee to move lid to ware washing area, remove gloves and wash hands
Handwash sink not accessible for employee use at all times. Hat stored on faucet, pans stored in hand wash sink at sushi line hand wash sink. Operator removed
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. Krab stick thawing at room temperature in commercially packaged reduced oxygen packaging with a label indicating to be removed before thawing. Operator opened up packaging and moved to reach in cooler. Cooked octopus in commercially packaged reduced oxygen packaging not removed from packaging. Octopus still mostly frozen. Operator removed
Employee eating in a food preparation or other restricted area. Employees eating on top of chest freezer on sushi line. Employees moved to dining room
Employee personal food not properly identified and segregated from food to be served to the public. Employee personal food stored on shelf with establishments food in walk in cooler. Operator identified and properly segregated
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at condenser in walk in cooler, glass slide top cooler
Time/temperature control for safety food thawed in an improper manner. Krab stick thawing at room temperature in commercially packaged reduced oxygen packaging with a labels indicating to be removed before thawing. Operator opened up packaging and moved to reach in cooler
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout. Operator moved to sanitizer buckets
Aug 22, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
Ice buildup in walk-in freezer. Observed at condenser in walk in freezer
Aug 13, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 4 high priority.
4 High priority0 Intermediate7 Basic
Show 11 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. Dish machine tested at 0ppm chlorine. Sanitizer not dispensing into machine and during sanitize cycle. Sanitizer prime not functioning. Instructed operator to set up 3 compartment sink to manually sanitize wares. Triple sink set up at 100ppm chlorine. Wares being manually sanitized. Operator called for service.
Hot time/temperature control for safety food received at less than 135 degrees Fahrenheit. Cook line - red curry sauce (116-122F Hot holding). Per employee curry sauce was heated on stove and moved to steam table approximately 1.5 hours ago. Instructed employee to reheat curry sauce to 165F and placed in steam table at above 135F.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak stored above cooked potatoes in reach in freezer. Potatoes not in original packaging. Operator reorganized
Raw animal food stored over/not properly separated from ready-to-eat food. 1.Middle Flip top on cook line - raw chicken stored over cut lettuce. 2. Raw eggs over cooked potatoes. Educated operator on proper separation. Operator separated correctly.
Buildup of food debris/soil residue on equipment door handles. Observed at microwave on cook line
Carbon dioxide/helium tanks not adequately secured. Observed in dry storage room
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Dry storage area employee hat, jacket and bag pack stored among single serve food service items. Operator removed to designated area.
Food stored on floor. Bucket of octopus stored on floor in walk in freezer. Operator moved to shelf
Ice buildup in walk-in freezer. Observed at condenser in walk in freezer
In-use tongs stored on equipment door handle between uses. At cook line tongs hanging on stove. Operator removed.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Scoop stored in standing water of 83F at expo line. Operator removed, cleaned and sanitized scoop, discarded water
Apr 28, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate7 Basic
Show 11 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw steak stored above unoriginal packaged cooked sweet potatoes in reach freezer on cook line. Operator reorganized
Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs stored on top shelf above ready to eat sauces in walk in cooler. Operator reorganized
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 line, prep area has no time marking. Operator states rice was prepared at 2pm. Operator time marked
Buildup of food debris/soil residue on equipment door handles. Observed at right side cook line flip top cooler
Cardboard used to line food-contact shelves. Observed in produce walk in cooler
Cardboard used to line nonfood-contact shelves. Observed on dry storage shelf outside of walk in cooler
Food stored on floor. Cases of coconut milk stored on floor in dry storage shelf. Operator moved to shelf
Hole in or other damage to wall. Observed cut out wall replaced with cut out piece not sitting flush with original wall causing gaps in ware washing area. Operator states repairs being made on pipe behind wall and will be repaired when completed
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at glass slide top, walk in freezer condenser
Nonfood-contact surface soiled with food debris. Observed on shelving in produce walk in cooler
Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher next to rear exit
Mar 11, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
3 High priority3 Intermediate4 Basic
Show 11 findings ▾
Raw animal food stored over canned/bottled drinks. Raw chicken, raw shell eggs stored above bottled drinks in walk in cooler operator reorganized
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored above raw fish in cook line reach in freezer. Operator reorganized
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. sprouts (60F - Cold Holding) being held in bowl on top of cook line items. Employee states sprouts have been out for 1 hour. Employee moved to reach in cooler
Food-contact surface soiled with food debris, mold-like substance or slime. Area around soda nozzles at wait station soiled
Handwash sink does not have enough water pressure to properly wash hands. Observed at hand wash sink in ware washing area
Spray bottle containing toxic substance not labeled. Spray bottles containing yellow substance at ware washing area not labeled. Operator labeled bleach
Ice buildup in reach-in freezer/walk in freezer. Observed at glass slide top on cook line, chest freezers, condenser in walk in freezer
Ice scoop handle in contact with ice.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils stored in standing water or 90F on cook line. Operator removed utensils to ware wahing area and discarded water
Wall soiled with accumulated grease, food debris, and/or dust. Observed in prep area
Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed at fire extinguisher in prep area near back door
Aug 30, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Aug 27, 2024Administrative complaint recommendedComplaint Investigation
Referred for a formal case, which can lead to a fine. 19 violations recorded, 8 high priority.
8 High priority3 Intermediate8 Basic
Show 19 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. Dishmachine reading 0ppm chlorine after 3 attempts. Observed machine pump not operating properly.
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee put on new gloves and returned to cook line after handling raw shrimp without washing hands first. Reviewed proper procedures with employee and employee washed hands.
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. In True reach in freezer by cook line, open case of raw lobster tails above container of individually wrapped precooked corn dogs. Manager rearranged items for proper separation.
Raw animal food stored over/not properly separated from ready-to-eat food. 1) In walk in cooler, tray of individual non commercial wrapped pieces of cut salmon above containers of curry sauces. Employee moved raw salmon down to lower shelf above whole raw salmon. 2) In cook line left fliptop lower cooler, container of raw shell eggs on shelf above container of chopped garlic. Employee inverted for proper separation. 3) In both sushi reach in coolers, containers of raw cut fish and prepared raw sushi rolls above bottled sauces and containers of ready to eat items. Employee rearranged both coolers for proper separation.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In walk in cooler, container of cut raw chicken on shelf above bus pan of bagged cut raw beef. Employee rearranged to put chicken on bottom shelf.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee on cook line handled raw chicken breast and continued to handle multiple cooking utensils and plates without washing hands and changing gloves. Reviewed with manager and employee proper procedures and employee washed hands.
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 under heat lamp in front of kitchen listed as being held on time control - no time mark. Manager stated cooked about 2:00pm and added time mark to 5:00pm.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit In cook line mini steam well units, red curry sauce (126F - Hot Holding); yellow curry sauce (109F - Hot Holding). Per employee both reheated on stove and moved to units just over two hrs ago. Employee removed to stove and reheated to above 165F for proper hot holding. Yellow curry (174F); red curry (178F).
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Raw items not properly marked to correspond to consumer advisory on printed menus. Employee began to mark items on menus.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple non commercial sauce containers in front walk in cooler missing date labels. Manager added date marks.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle hanging above dish machine.
Bowl or other container with no handle used to dispense food. Plastic soup containers in bulk containers of sauces in front walk in cooler. Manager removed all cups.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Dishwasher not draining water between wash and rinse cycles and sanitizer pump operating with no chemical pumping through line.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cook line wearing watch. Employee removed.
Ice scoop handle in contact with ice. Scoop handle touching ice in ice machine bin. Employee removed scoop from bin and properly hung.
In-use wet wiping cloth/towel used under cutting board. Wiping cloth under cutting board in back prep area.
Unwrapped single-service utensils not presented so that only the handles are touched. At expo line in kitchen containers of spoons and forks not properly sorted to have handles presented properly. Employee began to re-sort utensils.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sushi counter sanitizer bucket reading 10ppm chlorine. Employee added bleach to correct to 100ppm chlorine.
Working containers of food removed from original container not identified by common name. Containers of sugar, salt, and msg at cook line prep table not labeled.
Jun 4, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Jun 3, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 10 recorded, 4 high priority.
4 High priority0 Intermediate6 Basic
Show 10 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Operator garnished a bowl of food with cut green onions, no gloves or hand wash. Reviewed handwashing, operator washed hands and put on gloves
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw plastic wrapped fish over frozen ready to eat packages of eel in 2 door reach in freezer behind front counter. Operator inverted
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 1) Kitchen flip top (right side); shredded cabbage (53F - Cold Holding): In unit less than 2 hrs, operator moved to walk in cooler. 2) Kitchen flip top (middle); raw beef (46F - Cold Holding): In unit less than 4 hrs, operator moved to reach in freezer. 3) Kitchen flip top (left side) Underneath; cooked chicken (47F - Cold Holding); bean sprouts (52F - Cold Holding); fresh garlic (48F - Cold Holding): In unit less than 2hrs, operator moved to walk in cooler. Per operator all foods not portioned or prepared today.
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 located behind front counter held under TPHC, no time mark. Operator labeled with appropriate time mark.
Carbon dioxide/helium tanks not adequately secured. In storage room area, carbon dioxide tank left unsecured.
Employee personal food not properly identified and segregated from food to be served to the public. Observed employee drinks not segregated from customer salads in 2 door glass front TRUE cooler.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee back pack on shelving in dry storage room with food.
Food stored on floor. In walk in cooler (raw meat) observed bucket of raw chicken on floor.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop in direct contact with ice machine surface.
No handwashing sign provided at a hand sink used by food employees. At hand sink behind front counter. Operator printed and placed hand wash sign at sink
Mar 26, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate7 Basic
Show 9 findings ▾
Nonfood-grade bags used in direct contact with food. Observed cooked chicken, green onions, and raw frozen beef in direct contact with nonfood-grade takeout bags at walk-in freezer and walk-in cooler. Operator changed each to a food-grade bag.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed curry sauce at 109F-129F hot held in steam table #1. Operator reheated curry sauce to 175F for hot holding.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed soup spoons not inverted at server station area. Operator inverted.
Current Hotel and Restaurant license not displayed. Observed expired license displayed. Operator printed current license.
Food stored on floor. Observed two boxes of frozen fish stored on floor at walk-in freezer. Operator placed on shelf.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed in use scoop stored in standing water 79F. Operator removed water.
Stored food not covered. Observed portioned cheese cake not covered/wrapped at Glass Top Reach-in Freezer.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wipe cloths not stored in sanitizer solution between use, throughout. Operator placed cloths in sanitizer solution.
Working containers of food removed from original container not identified by common name. Observed working bins of sugar, salt, and flour not in original packaging not labeled throughout. Operator labeled with common name.
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.