SUSHI SAKE
15461 SW 137 AVENUE, Miami FL 33177 · 305-970-2418
Last inspected Apr 9, 2026 · 8 visits since October 2023
JAN 25
JUN 25
JUN 25
OCT 25
APR 26
▲ GETTING WORSE
5 inspections, one direction. The current grade is the worst on record.
Operating with an expired Division of Hotels and Restaurants license. Observed license e purée Oct 2023.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Apr 9, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 18 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate15 Basic
What the inspector wrote — 18 findingsThe state's own report →
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed krab legs (48F - Cold Holding) at top reach in cooler near triple sink. As per head chef for less than 2 hours. Advised operator to store product inside of the reach in cooler. Chef stored product properly.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed miso (129F - Hot Holding) at stove. Head chef adjust heat under miso.
Handwash sink used for purposes other than handwashing. Observed food residues inside of Handwash sink at sushi bar.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Show the remaining 14 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. Observed some ceiling tiles with water damage.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal phone stored above a food preparation area across cook line.
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 utensil handle touching chicken, beef at reach in cooler near ice bin. Chef stored utensils properly.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 110 next to cook line. Chef discarded water.
In-use wet wiping cloth/towel used under cutting board. Observed at preparation area. Coach operator.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled with old food debris.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee open Gatorade bottle stored at sauces reach in cooler. Coach operator. Operator stored employee items properly.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed at sauces reach in cooler.
Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe at handwash sink near walk in cooler.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line and prep table in the kitchen/ sushi bar. Coach operator.
Oct 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
4 High priority0 Intermediate2 Basic
Show 6 findings ▾
Container of medicine improperly stored. Observed burn gel and cough drops stored on shelf above prep table. Operator removed items.
Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining container of sliced cucumbers at sushi bar reach in cooler.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over bottles of sauces inside reach in cooler at sushi bar.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw pooled eggs stored over raw wahoo inside reach in cooler next to cook line. Operator relocated products.
Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas. Throughout kitchen.
Working containers of food removed from original container not identified by common name. Observed container of corn starch not labeled under prep table across from dish area.
Jun 11, 2025Inspection Completed - No Further ActionComplaint Investigation
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate7 Basic
Show 9 findings ▾
Handwash sink used for purposes other than handwashing. Observed 2 sponges stored inside the hand wash sink at the sushi station.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed chlorine test strips expired 2024.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Observed a bowl used as scoop on top of the vegetables. Employee removed it.
Buildup of food debris/soil residue on equipment door handles. Observed microwave device soiled with grease by the miso soup.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed cup handle touching the panko at the sushi counter. Employee removed it.
Stored food not covered. Observed food inside the reach in freezer not covered. Employee covered the food.
Wet mop not stored in a manner to allow the mop to dry. Observed mop inside the bucket.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table at the sushi station.
Jun 6, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate10 Basic
Show 12 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cubed raw chicken (49F - Cold Holding) on reach in cooler next to flat grill, as operator less than 45 minutes, operator close reach in cooler door during inspection.
Handwash sink used for purposes other than handwashing. Observed food residues on hand wash sink next to ice machine at kitchen area.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Accumulation of debris inside warewashing machine.
Bowl or other container with no handle used to dispense food. Observed on raw tuna container at sushi bar, employee removed during inspection.
Food stored on floor. Observed vinegar case stored on floor by walk in freezer, operator stored properly during inspection. Also several food plastic containers on floor at walk in cooler.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on dirty bucket, operator moved scoop and bucket to dishwashing area.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 91° F next to fryers at kitchen area, operator discarded during inspection.
In-use wet wiping cloth/towel used under cutting board. Observed at preparation area, operator removed towel during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on units throughout kitchen area.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 50ppm); operator discarded during inspection.Sanitizer Bucket (Quaternary 200ppm)
Working containers of food removed from original container not identified by common name. Observed rice, flour,panko and bread crumbs containers not identified with common name by 3 compartment sink.
Jan 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority0 Intermediate3 Basic
Show 5 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 was 0 ppm.
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed chlorine sanitizer was 0 ppm.
Establishment did not report seating change that affects the license fee, Clean Indoor Air Act, sewage system approval or other related requirements. Observed 72 plus seats at the establishment and the license is just for 18 seats.
Food stored on floor. Observed bags of ices stored on floor inside the walk in freezer.
Opened employee beverage container in a cold holding unit with food to be served to customers. Observed an opened water bottle stored inside the reach in cooler by the grill. Employee removed it.
Mar 20, 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 ▾
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed form was provided to operator.
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. Observed employee drinking from an opened container above preparation table. Employee was coached not to use open container in preparation tables.
Employee eating in a food preparation or other restricted area. Observed employee drinking from an opened container above preparation table. Employee discarded the water.
Equipment in poor repair. Observed reach in cooler gaskets torn at the sushi station and also at the kitchen area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
Wet mop not stored in a manner to allow the mop to dry. Observed mop stored on the floor. Operator fixed it.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at the preparation table. Employee removed it.
Dec 11, 2023□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate3 Basic
Show 4 findings ▾
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. Observed Maria Mardones 7 years ago, Tony Sangote over 3 years.
Exterior door has a gap at the threshold that opens to the outside.
Open dumpster lid.
Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside the bucket.
Oct 2, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 14 recorded, 3 high priority.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
Operating with an expired Division of Hotels and Restaurants license. Observed license e purée Oct 2023.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed crab imitation (53 F - Cold Holding) inside the reach in cooler at the sushi station. As per employee food was placed around 10:00 am this morning. Stop sale was issued.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed crab imitation (53 F - Cold Holding) inside the reach in cooler at the sushi station. As per employee food was placed around 10:00 am this morning. Stop sale was issued.
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.
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. Observed Maria Mardones 7 years ago, Tony Sangote over 3 years.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sushi salmon at the reach in cooler at the sushi bar not date marked. As per employee it was cooked yesterday.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone on the preparation table. Employee removed it.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Observed a bucket with soy sauce stored on the floor. Employee removed it.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk in freezer.
Open dumpster lid.
Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside the bucket.
Wet wiping cloth not stored in sanitizing solution between uses. Observed at the sushi station.
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.