SUSHI SAKE
15641 SHERIDAN ST UNIT #100, Davie FL 33331 · 954-680-4282
Last inspected Mar 10, 2026 · 9 visits since August 2023
APR 24
DEC 24
FEB 25
NOV 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Food with mold-like growth. See stop sale. Observed at walk in cooler - dessert with mold like substance. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2026002825 | Nov 4, 2025 | Feb 9, 2026 | $200 |
Inspection history
9 visits, newest first
Mar 10, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Mar 9, 2026Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority1 Intermediate3 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed in lower flip top cooler raw chicken stored over garlic butter and carrot curls. Operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at sushi station Hamachi (47F - Cold Holding); salmon (44F - Cold Holding); wahoo (46F - Cold Holding); tuna (46F -Cold Holding) item removed from lower cooler and placed in showcase. Per operator employee just turned on the refrigerated sushi display Not portion or prepared today. Operator placed items in walk-in freezer to chill. Advise operator not to place items in sushi display until gets cold.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter with hose attached without vacuum breaker.
Handwash sink used for purposes other than handwashing. Observed sanitizer bucket stored inside the hand washing sink at pro area. Operator removed.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup of freezer floor.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed on flat top grill In-use utensil stored in standing water temperature 89F. Operator discarded water.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of microwave in prep area has accumulation of food debris. Operator cleaned and sanitized.
Nov 4, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded, 1 high priority.
1 High priority1 Intermediate2 Basic
Show 4 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler at sushi station. Hamachi (52F - Cold Holding); salmon (49F - Cold Holding); wahoo (52F - Cold Holding); tuna (55F - Cold Holding); conch (52F - Cold Holding); Tofu(54F - Cold Holding) Observed at flip top cooler in preparation area raw chicken (46F - Cold Holding); raw beef (48F - Cold Holding); scallops (47F - Cold Holding); calamari (49F - Cold Holding); soft crab (49F - Cold Holding); lobster meat (49F - Cold Holding); lobster shell (49F - Cold Holding); pork dumplings (48F - Cold Holding) Observed at fryer station - egg wash (57F - Cold Holding); tofu (54F - Cold Holding) as per employee all items not portioned or prepared today, items held out of temperature for approximately 12 hours. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed at prepping area - green cutting board with mold like substance.
Cutting board has cut marks and is no longer cleanable. Observed at flip top cooler in sushi bar.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk in freezer.
Nov 3, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 6 high priority.
6 High priority4 Intermediate4 Basic
Show 14 findings ▾
Food with mold-like growth. See stop sale. Observed at walk in cooler - dessert with mold like substance. See stop sale.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler - raw beef stored washed and peeled vegetables. Employee stored items correctly. Observed at flip top cooler - raw fish eggs stored behind krab. Employee stored correctly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler at sushi station. Hamachi (52F - Cold Holding); salmon (49F - Cold Holding); wahoo (52F - Cold Holding); tuna (55F - Cold Holding); conch (52F - Cold Holding); Tofu(54F - Cold Holding) Observed at flip top cooler in preparation area raw chicken (46F - Cold Holding); raw beef (48F - Cold Holding); scallops (47F - Cold Holding); calamari (49F - Cold Holding); soft crab (49F - Cold Holding); lobster meat (49F - Cold Holding); lobster shell (49F - Cold Holding); pork dumplings (48F - Cold Holding) Observed at fryer station - egg wash (57F - Cold Holding); tofu (54F - Cold Holding) as per employee all items not portioned or prepared today, items held out of temperature for approximately 12 hours. See stop sale. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed at sushi station sushi rice without time mark, item held for approximately 12 hours. See stop sale.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler at sushi station. Hamachi (52F - Cold Holding); salmon (49F - Cold Holding); wahoo (52F - Cold Holding); tuna (55F - Cold Holding); conch (52F - Cold Holding); Tofu(54F - Cold Holding) Observed at flip top cooler in preparation area raw chicken (46F - Cold Holding); raw beef (48F - Cold Holding); scallops (47F - Cold Holding); calamari (49F - Cold Holding); soft crab (49F - Cold Holding); lobster meat (49F - Cold Holding); lobster shell (49F - Cold Holding); pork dumplings (48F - Cold Holding) Observed at fryer station - egg wash (57F - Cold Holding); tofu (54F - Cold Holding) as per employee all items not portioned or prepared today, items held out of temperature for approximately 12 hours. See stop sale.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed at sushi station sushi rice without time mark, item held for approximately 12 hours. See stop sale.
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. See stop sale. Observed at sushi station sushi rice pot #2 without time mark, item held for approximately 12 hours. See stop sale.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed at prepping area - green cutting board with mold like substance.
No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 3 employees engaged in food manipulation without proof of training.
Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed at walk in freezer - fried plantains without refrigeration time mark. Employee provided date marked.
Spray bottle containing toxic substance not labeled. Observed spray bottle of cleaner without label. Operator labeled spray bottle.
Cutting board has cut marks and is no longer cleanable. Observed at flip top cooler in sushi bar.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at mop sink - purse hung from faucet. Employee removed and stored correctly.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk in freezer.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at microwave in expo room. Employee cleaned item.
Feb 20, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate4 Basic
Show 5 findings ▾
Vacuum breaker missing at mop sink faucet. Observed at mop sink - hose attached without vacuum breaker.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed back pack stored on preparing table in kitchen. Operator stored correctly.
Food stored on floor. Observed at walk in freezer - box of Krab stored directly on the floor. Additionally observed at walk in cooler - bucket of ginger stored directly on floor. Operator stored correctly.
Ice buildup in walk-in freezer.
In-use tongs stored on equipment door handle between uses. Observed in kitchen. Tongs hung on equipment.
Feb 20, 2025Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded, 1 high priority.
1 High priority0 Intermediate1 Basic
Show 2 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at appetizer station - raw chicken (47F - Cold Holding) as per operator item held out of temperature for approximately 2 hours. Operator stored item in walk in cooler.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk in cooler.
Dec 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 3 high priority.
3 High priority1 Intermediate2 Basic
Show 6 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed license expired, operator renewed license during inspection.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed on speed rack - tray of raw chicken stored over tray of raw beef. Operator stored correctly.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at appetizer station - raw chicken (47F - Cold Holding) as per operator item held out of temperature for approximately 2 hours. Operator stored item in walk in cooler.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 2 employees engaged in food manipulation with expired employee training.
Current Hotel and Restaurant license not displayed. Operator printed and hung current license.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk in cooler.
Apr 3, 2024Inspection 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 ▾
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. Observed dishwasher machine 0 Ppm. Operator primed machine rechecked 100 Ppm
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed left interior wall of ice machine black/green mold-like substance
Bowl or other container with no handle used to dispense food. Sugar, tempura mix, panko and rice. Operator removed
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee water bottle on counter next to sushi station
Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in freezer
Wet mop not stored in a manner to allow the mop to dry. Observed mop wet nesting in mop bucket.
Working containers of food removed from original container not identified by common name. Working containers of sugar removed from original container not identified by common name. Operator labeled
Aug 29, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
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. Provided operator with Form.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Front counter prep sushi bar and cook line- observed plates on storage shelf being stored not inverted. Employee stored plates inverted.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Main kitchen cook line at rice cooker- observed bowl and service spoon being stored in standing water 81 degrees F.
Working containers of food removed from original container not identified by common name. Cook line at flat top grill- observed squeeze bottles of sauces with no labeling. Operator labeled bottle.
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.