SUSHI SAKE
1902 HOLLYWOOD BLVD, Hollywood FL 33020 · 954-391-8130
Last inspected Aug 10, 2026 · 6 visits since October 2023
DEC 24
MAR 25
JUL 25
DEC 25
AUG 26
≈ ERRATIC
5 inspections, swinging between A and C. Consistency is the problem here, not any single visit.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice in kitchen area date marked 3-18, 6:50 PM. See stop sale.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
6 visits, newest first
Aug 10, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate6 Basic
What the inspector wrote — 10 findingsThe state's own report →
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Dishwasher failed to wash hands before handling clean dishware from machine immediately after handling soiled dishware. Reviewed proper procedures and employee washed hands going forward.
Raw animal food stored over/not properly separated from ready-to-eat food. In walk in cooler, cut raw steaks above container of artificial crab salad. Employee rearranged to properly separate.
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. No color change strips or high hold thermometer for dishmachines to check temperature.
Spray bottle containing toxic substance not labeled. Unknown substance in spray bottle on shelf above mop sink. Employee labeled as glass cleaner.
Show the remaining 6 findings ▾
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Ice bucket by ice machine not inverted. Employee inverted.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee open top beverage container on shelf by clean dishware opposite triple sink. Employee moved beverage away from area.
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 open top beverage container on shelf by clean dishware opposite triple sink. Employee covered, added straw, and moved beverage away from prep area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee cell phone on shelf with clean dishware opposite triple sink. Employee moved phone away from area.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employees at front cook line wearing watches.
Old labels stuck to food containers after cleaning. Old labels on clean plastic containers above triple sink.
Dec 5, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate4 Basic
Show 8 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Case of raw chicken stored on top of packaged raw beef in walk in cooler. Operator reorganized
Toxic substance/chemical improperly stored. Container of oven cleaner stored on front cook line. Operator removed and properly stored
Handwash sink not accessible for employee use at all times. Items stored in front cook line hand wash sink. Operator removed
No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Operator unable to provide for bar dishwasher at time of inspection
Employee eating in a food preparation or other restricted area. Employees food on front line prep table, prep area prep table next to wait station. Operator removed, discussed with operator
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee bag stored produce storage, operator removed
Plumbing system in disrepair. Hot water handle at front cook line in disrepair. Missing screw, handle falls off but hot water does turn on
Soiled dry wiping cloth in use. Observed on front cook line. Operator moved to soiled linens. Discussed with operator
Jul 17, 2025Inspection 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 ▾
Handwash sink not accessible for employee use at all times. Sushi section hand wash sink blocked by garbage can. Operator removed
Ceiling/ceiling tiles/vents soiled with accumulated dust. Observed in prep area
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Operator removed scoop
Nonfood-contact surface soiled with grease. Hood filters soiled, employees started to clean and sanitize at time of inspection
Mar 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate0 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. Dish machine tested at 0ppm chlorine. Sanitizer low. Operator changed sanitizer, retested at 100ppm chlorine
Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored above cooked shrimp tempura on speed rack in walk in cooler. Operator reorganized
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. Sushi rice in kitchen area date marked 3-18, 6:50 PM.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice in kitchen area date marked 3-18, 6:50 PM. See stop sale.
Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at triple sink. Discussed with operator. Operator instructed employee to rewash hands at hand wash sink
Spray bottle containing toxic substance not labeled. Spray bottle containing purple substance at bar not labeled. Operator labeled disenfectant
Dec 12, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
2 High priority2 Intermediate0 Basic
Show 4 findings ▾
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 prepared 2.25 hours has no time marking. Operator time marked to be discarded at the end of 4 hours
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked shrimp (80F - Hot Holding) being held at room temperature for less than 1 hour. Discussed with operator, operator added to TPHC written procedure and time marked to be discarded at the end of 4 hours
Handwash sink used for purposes other than handwashing. Bar hand wash sink used as dump sink. Operator removed strainer and drink debris
No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen hand wash sink. Operator refilled
Oct 30, 2023Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator received a copy from the distributor
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. A poster has been given to the operator.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -Observed all restrooms doors need self closing devices.
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.