SAKE THAI & SUSHI BAR HOMEASTEAD
650 NE 22 TERRACE SUITES 102-104, Homestead FL 33033 · 305.308.3064
Last inspected May 11, 2026 · 10 visits since November 2023
MAR 24
AUG 24
FEB 25
OCT 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Firm was provided.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
2 cases · $560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2024041228 | Mar 27, 2024 | Jan 27, 2025 | $360 |
| 1--2017028013 | Jul 19, 2017 | Aug 10, 2017 | $200 |
Inspection history
10 visits, newest first
May 11, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate8 Basic
What the inspector wrote — 8 findingsThe state's own report →
Bowl or other container with no handle used to dispense food. Observed at rice bin.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee open Pepsi bottle stored at reach in cooler across cook line.
Equipment in poor repair. Observed gasket at reach in cooler across mop sink in disrepair.
Food stored on floor. Observed 3 containers of soy sauce stored on floor in the kitchen. Person in charge stored products properly.
Show the remaining 4 findings ▾
In-use tongs stored on equipment door handle between uses. Observed at oven door. Person in charge removed tongs.
Wall soiled with accumulated grease, food debris, and/or dust. Observed next to cook line near knife magnet.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line.
Working containers of food removed from original container not identified by common name. Observed tempura and rice bin. Person in charge labeled products.
Oct 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 ▾
Equipment in poor repair. Observed gasket torn at reach in cooler located across mop sink.
Oct 14, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
2 High priority2 Intermediate7 Basic
Show 11 findings ▾
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dish machine at 0ppm.
Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed Dishwasher (Chlorine 0ppm).
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test kit provided when using three compartment sink and also for the dishwasher machine.
No probe thermometer provided to measure temperature of food products.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout the cook line.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dishwasher machine wash, sanitizer, and rinsing off the sanitizer.
Equipment and utensils rinsed after the application of the sanitizer solution. Obsessed dishwashing machine rinsed after sanitizing.
Equipment in poor repair. Observed gasket torn at reach in cooler located across mop sink.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door at cook line. Coached employee on proper storing for In-use utensils.
Water leaking from pipe and/or faucet/handle. Observed Water leaking from faucet at three compartment sink.
Wet mop not stored in a manner to allow the mop to dry.
Oct 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 30 recorded, 9 high priority.
9 High priority7 Intermediate14 Basic
Show 30 findings ▾
Chlorine sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized.
Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine dish machine at 0ppm.
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed establishment offers raw tuna, raw salmon, and raw yellow tail, no letter of parasite destruction available. Non-exempt fish may not be served raw or undercooked. Consumer Advisory must be in place.
Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed Dishwasher (Chlorine 0ppm).
Raw animal food stored over/not properly separated from ready-to-eat food. Observed Raw eggs stored over cook noodles. Coached employee on proper storing procedures.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed raw shell eggs stored with 1 broken shell egg at salad reach cooler located in front of mop sink. Employee discarded egg.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed sushi rice at 131 degrees Fahrenheit. As per employee, rice was placed there on the previous day.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed mix salad (44F - Cold Holding) as per employee, since previous days.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shusi rice (131F - Hot Holding). As per operator rice been there since the day prior. Operator discarded sushi rice.
Handwash sink used for purposes other than handwashing. Observed yellow sponge store at handwashing sink at sushi bar station.
Manager or person in charge lacking proof of food manager certification. Observed food manager Kathy employed more than 30 days no proof of manager certificate.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine chemical test kit provided when using three compartment sink and also for the dishwasher machine.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed 4 employees working with no manager onsite.
No probe thermometer provided to measure temperature of food products.
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. Observed employees Miguel, Yoraldy, Daniel working for more than 60 days no proof of employee training.
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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed green mold-like substance in the interior of the ice bin.
Bowl or other container with no handle used to dispense food. Observed inside of rice bin and also inside of sugar bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled throughout the cook line.
Clean equipment/utensils not stored at least 6 inches above the floor. Observed Box of tempura not stored at least 6 inches above the floor between raw sushi rice bin and sugar bin.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed at shelves located at cook line.
Cutting board has cut marks and is no longer cleanable. Observed cut board at front counter sushi bar has cut mark and no longer cleanable.
Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Observed dishwasher machine wash, sanitizer, and rinsing off the sanitizer.
Equipment and utensils rinsed after the application of the sanitizer solution. Obsessed dishwashing machine rinsed after sanitizing.
Equipment in poor repair. Observed gasket torn at reach in cooler located across mop sink.
Ice scoop handle in contact with ice. Observed at ice bin next to three compartment sink. Employee stored ice scoop properly.
In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door at cook line. Coached employee on proper storing for In-use utensils.
Wall soiled with accumulated grease, food debris, and/or dust. Observed wall at hand wash sink soiled.
Water leaking from pipe and/or faucet/handle. Observed Water leaking from faucet at three compartment sink.
Wet mop not stored in a manner to allow the mop to dry.
Feb 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored above shrimp inside the reach in cooler. Employee place raw shell eggs at the bottom.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at the front counter.
Bowl or other container with no handle used to dispense food. Observed a plastic cup used as scoop inside the rice. Employee removed it.
Employee cell phones stored in or above clean equipment and utensils in the kitchen area. Operator removed them
Equipment in poor repair. Observed reach in cooler gaskets torn across the stove.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed handle stored on top of tempura mix in the front counter. Operator removed it.
Insect control device installed over food preparation area. Observed above the dishwasher area.
Stored food not covered. Observed shrimp tempura inside the reach in cooler not covered. Employee covered the food.
Aug 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 17 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate13 Basic
Show 17 findings ▾
Employee drank water then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee answered his phone and drank water then engaged in good preparation at the sushi station. Employee was coached to wash hands after drinking or touching dirty surfaces.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine was + 300 ppm.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed pork and noodles inside the reach in cooler not date marked. As per employee foods were cooked 2 days ago.
Accumulation of dead or trapped birds, insects, rodents, or other pests, in control devices. Observed above the dishwasher area. Employee was advised to removed the device.
Employee drinking in a food preparation or other restricted area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a thermo and a yogurt inside the reach in cooler.
Equipment in poor repair. Observed reach in cooler gasket torn located at the kitchen area.
Food stored on floor. Observed a plastic bucket with soy sauce stored on the floor.
Ice scoop handle in contact with ice. Observed at ice machine next to 3 compartment sink.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop handler touching the sugar. Employee placed the handle above the food.
Insect control device installed over food preparation area. Observed above the dishwasher area. Employee was advised to removed the device.
No handwashing sign provided at a hand sink used by food employees. Observed at the front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled at the front counter.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an opened bottle of water stored on top of lobsters. Employee removed the water.
Unwrapped single-service utensils not presented so that only the handles are touched. Observed spoon inside a metal bucket not inverted at the sushi station. Employee send them to wash.
Working containers of food removed from original container not identified by common name. Observed a container with flour not identified in the kitchen area.
Aug 15, 2024□ 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 ▾
No handwashing sign provided at a hand sink used by food employees. Observed at the front counter.
Mar 27, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority3 Intermediate3 Basic
Show 7 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna (48 F - Cold Holding); eel (51 F - Cold Holding); crab imitation (46 F - Cold Holding); salmon (49 F - Cold Holding) inside the reach in cooler at the sushi area. Stop sale was issued.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed menu does not identify which item contain raw fish.
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water reached 80F after running for about 5 minutes at the front counter.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at the reach in cooler at the sushi station.
Ice scoop handle in contact with ice. Operator removed it.
No handwashing sign provided at a hand sink used by food employees. Observed at the front counter.
Mar 21, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 3 high priority.
3 High priority4 Intermediate6 Basic
Show 13 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored above sauces inside the reach in cooler. Employee removed raw shell eggs.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed tuna (48 F - Cold Holding); eel (51 F - Cold Holding); crab imitation (46 F - Cold Holding); salmon (49 F - Cold Holding) inside the reach in cooler at the sushi area. Stop sale was issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tuna (48 F - Cold Holding); eel (51 F - Cold Holding); crab imitation (46 F - Cold Holding); salmon (49 F - Cold Holding) inside the reach in cooler at the sushi area. Stop sale was issued.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed menu does not identify which item contain raw fish.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at the front counter.
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.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed water reached 80°F after running for about 5 minutes at the front counter.
Food stored on floor. Observed 2 plastic buckets with ginger stored on the floor. Employee removed them.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at the reach in cooler at the sushi station.
Ice scoop handle in contact with ice. Operator removed it.
No handwashing sign provided at a hand sink used by food employees. Observed at the front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed hood filters soiled.
Wet wiping cloth not stored in sanitizing solution between uses. Observed in the preparation tables. Employee removed them.
Nov 2, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed employee was not sanitizing the utensils at the 3 compartment sink. Employee was coached how to sanitize utensils.
Raw animal food stored over or with unwashed produce. Observed raw chicken stored above unwashed vegetables. Employee placed raw chicken at the bottom of the reach in cooler.
Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Firm was provided.
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. Form was provided to operator and signed by employees.
Carbon dioxide/helium tanks not adequately secured. Observed 3 carbon dioxide tanks not adequately secured.
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 fish no longer frozen inside reduced oxygen packages. Operator opened packages.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone stored above preparation area. Operator removed it.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets and hood filters soiled.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed a beverage cup inside the reach in freezer. Operator discarded it.
Wet wiping cloth not stored in sanitizing solution between uses. Observed a orange 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.