SUSHI SAKE
10640 PINES BLVD #F102, Pembroke Pines FL 33026 · 305-994-7477
Last inspected Jul 13, 2026 · 10 visits since August 2023
OCT 24
FEB 25
JUL 25
OCT 25
JUL 26
▼ IMPROVING
5 inspections, climbing. The current grade is the best on record.
Live, small flying insects found -Observed 3 live flying insects landing on 3 compartment sink in kitchen. Operator killed and sanitized.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $1,080
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 2--2025055838 | Jul 9, 2025 | Oct 22, 2025 | $1,080 |
Inspection history
10 visits, newest first
Jul 13, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
What the inspector wrote — 6 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed eel and krab sticks at 47F at Sushi Station Employee placed items in reach in cooler.
Spray bottle containing toxic substance not labeled. Observed spray bottle containing a bluish liquid identified as multi surface disinfectant. Operator labeled bottle
Accumulation of green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food.
Show the remaining 2 findings ▾
Employee chewing gum while preparing food or while in a food prep/food storage/warewashing area. Employee discarded gum
Ice scoop handle in contact with ice. Operator removed scoop
Oct 21, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 6 violations recorded, 2 high priority.
2 High priority3 Intermediate1 Basic
Show 6 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. Operator replenish solution. Reads at 100 ppm.
Live, small flying insects found -Observed 3 live flying insects landing on 3 compartment sink in kitchen. Operator killed and sanitized.
Handwash sink used for purposes other than handwashing. Observed employee drinking water stored inside hand washing sink at front line. Operator discarded at will.
No paper towels or mechanical hand drying device provided at handwash sink in prep station.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. Observed all employees training certificates are photocopies.
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Employee drinking kitchen area from an open container.
Jul 9, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority5 Intermediate3 Basic
Show 11 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over soy sauce in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw fish cold held at 44F in reach in cooler. Per operator, fish transfer from walk in cooler 2 hours prior to the inspection. Operator placed ice packs on fish for quick chill.
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. Observed at 12:40 p.m., no time marked on sushi rice held using time as a public health control. Per operator, rice prepared at 10:30 a.m. Operator correctly time mark rice.
Handwash sink used for purposes other than handwashing. Observed food container stored in hand washing sink at dishwashing area.
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 paper towels or mechanical hand drying device provided at handwash sink in dishwashing area.
No soap provided at handwash sink in dishwashing area
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. -Observed all employees training certification photocopied.
Food stored on floor. -Observed container with slice ginger stored on kitchen floor. Operator removed and stored properly
Insect control device installed over food preparation area. Observed bug zapper stored in food preparation area above meat slicer.
No handwashing sign provided at a hand sink used by food employees in dishwashing area.
Feb 18, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 3 high priority.
3 High priority3 Intermediate1 Basic
Show 7 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over sauces in walk in cooler.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw fish at sushi station cold held at 44-47F. Per operator, fish transfer to unit 1.5 hours prior to the inspection. Operator placed ice packs on fish for quick chill.
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. Observed no time mark on cooked shrimp held using time as a public health control. Per operator, shrimp cooked 1 hour prior to the inspection. Operator time marked shrimp.
Handwash sink used for purposes other than handwashing. -Observed handwashing sink at cookline used to stored container with batter. Operator removed and stored properly
No soap provided at handwash sink at front line.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. -Observed all employees training certification from Florida Restaurant and Lodging Association are photocopies.
Employee eating in a food preparation or other restricted area. -Observed employee eating in kitchen area.
Oct 1, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw chicken stored over soybeans in walk in cooler. -Observed raw shell eggs stored over biscuits in walk in cooler. Operator relocate raw eggs.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. -Observed raw chicken stored over raw beef in walk in cooler. Operator relocate raw chicken.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw fish used for sushi cold held at 47F in flip top cooler. Per operator, fish prep and placed in unit from yesterday. Item did not removed from unit since.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw fish used for sushi cold held at 47F in flip top cooler. Per operator, fish prep and placed in unit from yesterday. Item did not removed from unit since. See stop sale.
Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. -Observed employees training certification photocopy
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black mold like substance buildup inside ice machine. Operator clean and sanitize.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop with handle stored in sugar container. Operator removed.
No handwashing sign provided at a hand sink used by food employees in sushi bar.
Working containers of food removed from original container not identified by common name. -Observed sugar removed from the original container not identified by common name.
Jul 15, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
5 High priority0 Intermediate4 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over donut mixture in walk in cooler.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. 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 3:40 p.m. no time marked on sushi rice held using time as a public health control. Per operator, rice was made at 11:30 a.m. Sushi rice exceeds 4 hours shelf life.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed dumplings and egg rolls cold held at 48F in flip top cooler. Per operator, both items transfer from walk in cooler 3.5 hours prior to the inspection. Operator placed ice packs on both items for quick chill.
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 3:40 p.m. no time marked on sushi rice held using time as a public health control. Per operator, rice was made at 11:30 a.m. Sushi rice exceeds 4 hours shelf life.
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 3:40 p.m. no time marked on sushi rice held using time as a public health control. Per operator, rice was made at 11:30 a.m.
Employee eating while preparing food. -Observed employee eating while engaging in food preparation in kitchen area.
Food stored on floor. -Observed container with food item stored on walk-in cooler floor. -Observed bag with onions stored on kitchen floor.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop with handle stored in container with mixed vegetables at flip top cooler. Operator removed.
Insect control device installed over food preparation area. In kitchen
Mar 11, 2024Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
4 High priority1 Intermediate4 Basic
Show 9 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 chlorine sanitizer at 00 ppm. Operator charged sanitizer. Test at 50 ppm.
Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracked raw shell eggs and then touch clean plate without changing gloves and wash hands. Employees changed gloves and wash hands after.
Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch his face and dispense ready to eat foods without changing gloves and wash hands. Educate employee. He then changes gloves and wash 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. Observed at 12:12 p.m. no time mark on sushi rice held using time as a public health control. Per operator, rice prepared at 10:00 a.m. operator correctly time marked rice.
Lack of managerial control. Manager unable to determine dishwashing machine sanitizer solution empty.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk-in freezer.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoops with handles stored in rice and sugar containers.
Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing at room temperature in prep sink. Operator place items underneath running water.
Working containers of food removed from original container not identified by common name. Observed sugar removed from the original container not labeled. Operator label
Jan 23, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority2 Intermediate0 Basic
Show 2 findings ▾
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 in kitchen.
Jan 8, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority3 Intermediate1 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 chlorine sanitizer at dishwashing machine at 00 ppm.
Operating with an expired Division of Hotels and Restaurants license. -Observed hotel and restaurant license expired on 12/01/2023. Operator renewed license during inspection.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed female employee switching from dirty to clean utensils and plates without washing hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed fish at sushi station cold held at 45F. Per operator, items transfer to unit 3.5 hours prior to the inspection. Operator removed fish to walk in freezer for quick chill.
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 paper towels or mechanical hand drying device provided at handwash sink in kitchen.
No soap provided at handwash sink in kitchen.
Working containers of food removed from original container not identified by common name. -Observed flour removed from the original container not identified by common name.
Aug 2, 2023Inspection Completed - No Further ActionLicensing Inspection
Nothing was found. The inspector recorded no violations at all.
0 High priority0 Intermediate0 Basic
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.