SUSHI SAKE
200 SW 1 AVE UNIT 106, Fort Lauderdale FL 33301 · 954-870-7337
Last inspected Feb 3, 2026 · 6 visits since February 2024
MAY 24
OCT 24
APR 25
OCT 25
FEB 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
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.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
3 cases · $860
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026022631 | Feb 3, 2026 | Apr 16, 2026 | $360 |
| 2--2025089822 | Oct 20, 2025 | Feb 23, 2026 | $200 |
| 2--2018016953 | Mar 21, 2018 | Sep 12, 2018 | $300 |
Inspection history
6 visits, newest first
Feb 3, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 12 violations recorded, 4 high priority.
4 High priority6 Intermediate2 Basic
What the inspector wrote — 12 findingsThe state's own report →
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No evidence of parasite destruction for any non-exempt fish. Wahoo, salmon and negri. Operator returned call and offered invoices.
Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw shrimp stored over milk on the speed rack. The shrimp was moved down.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler, raw chicken stored over raw shrimp. The chicken was moved to the bottom.
Toxic substance/chemical improperly stored. On the table next to the to go containers was a bottle of glass cleaner. The bottle was removed.
Show the remaining 8 findings ▾
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.
Food-contact surface soiled with food debris, mold-like substance or slime. The ice scoop is soiled with a black substance. The scoop was removed to be washed and sanitized.
Handwash sink used for purposes other than handwashing. At the front bar, the hand was sink was used to dump ice into. The ice was washed away.
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.
Spray bottle containing toxic substance not labeled. On the prep table in the kitchen across from the dish washer, a spray bottle of glass cleaner was not labeled. An employee labeled the bottle.
Ceiling vents soiled with accumulated dust. In the kitchen.
No Heimlich maneuver/choking sign posted.
Oct 20, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 8 violations recorded, 3 high priority.
3 High priority3 Intermediate2 Basic
Show 8 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered prep area, put on gloves and began handling ready to eat washed/prepared avocado without first washing hands. Reviewed proper procedures and employee washed hands/put on new gloves.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Cookline flip top - #2 left to right - raw fish in upper section over ready to eat sauces in lower section. Cookline flip top - #4 left to right - raw chicken in upper section over ready to eat prepared mushrooms in lower section. Operator stored all items properly.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - rack - raw chicken stored over raw beef. Operator stored all items properly.
Handwash sink used for purposes other than handwashing. Front counter hand sink with food pan and utensils in sink.
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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice. Operator filled out Time as a Public Health. On troll form during inspection.
Current Hotel and Restaurant license not displayed.
Food not stored at least 6 inches off of the floor. Back storage room. Case of water in plastic bottles stored on floor.
Apr 30, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate3 Basic
Show 11 findings ▾
Both cookline employees entered cookline, put on gloves and began working with food - handling food containers and cooking - without first washing hands. Reviewed proper hand washing and employees washed hands.
Front counter flip top - raw fish stored over ready-to-eat vegetables. Operator stored all items properly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookkine - right flip top - cooked shrimp (41-48F), per operator placed in unit less than an hour ago. Observed item overfilled. Item not prepped or portioned today. Operator removed excess to quick chill.
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. 2 employees, without food handler/CFM training. Reviewed Food Employee Reporting Agreement with operator. Operator has form.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice. Provided form to operator and reviewed.
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.
Spray bottle containing toxic substance not labeled. Cookline - unlabeled spray bottle with glass cleaner.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Prep area hand sink. Hot water knob not functioning. Water 82F.
Bowl or other container with no handle used to dispense food. Walk in cooler - bowl without handle stored in bin of fresh cut vegetables.
Food not stored at least 6 inches off of the floor. Back storage room - case of water in plastic bottles stored on floor under shelving. Back storage room - cases of soy sauce in plastic containers stored on floor.
Ice scoop handle in contact with ice. Ice machine. Operator removed scoop.
Oct 2, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate1 Basic
Show 7 findings ▾
Employee handled soiled dishes or utensils and then picked up clean dishes without washing hands. Reviewed proper procedures and employee washed hands.
Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Front counter - raw fish/raw chicken in top section, stored over ready to eat sauces and vegetables in lower sections. Reviewed proper storage and operator began storing items properly. Walk in cooler - raw shell eggs stored over ready to eat sauces. Operator stored all items properly.
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. Provided handout to operator.
Handwash sink used for purposes other than handwashing. Sushi station hand sink with items in sink - cup, sponge, ice. Operator removed items.
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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice. Provided time as a public health control form to operator and reviewed.
In-use tongs stored on equipment door handle between uses. Cookline - tongs hanging from fryer handle.
May 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate6 Basic
Show 7 findings ▾
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.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee cell phone charger above prep area at back kitchen area. Operator removed.
In-use tongs stored on equipment door handle between uses. Operator placed in a clean container.
Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Oil and sugar. Operator labeled.
Stored food not covered. Observed opened bag of squid in walk-in Freezer. Operator closed bag.
Wet mop not stored in a manner to allow the mop to dry. Operator inverted mop.
Wet wiping cloth not stored in sanitizing solution between uses throughout. Operator placed cloths in sanitizer solution.
Feb 14, 2024Inspection 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 ▾
Handwash sink not accessible for employee use at all times. Hand-washing soap and paper towels blocked by rice cookers at Sushi station. Operator rearranged shelves to correct.
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/
No soap provided at handwash sink. Observed inoperable soap dispensers on Sushi station.
Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed on Sushi Station. Operation removed and replaced with fresh.
Current Hotel and Restaurant license not displayed.
Wiping cloth sanitizing solution stored on the floor. Observed sanitizer buckets on the floor at sushi station. Operator cleaned, sanitized, and double bucketed.
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.