SUSHI SAKE
14649 SW 104 ST #19, Miami FL 33186 · 305.994.7477
Last inspected Dec 8, 2025 · 8 visits since July 2023
FEB 24
SEP 24
MAR 25
JUL 25
DEC 25
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
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 · $1,560
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2019010418 | Feb 28, 2019 | Apr 29, 2022 | $600 |
| 1--2015046332 | Oct 5, 2015 | Dec 15, 2015 | $800 |
| 1--2015014751 | Feb 17, 2015 | Apr 23, 2015 | $160 |
Inspection history
8 visits, newest first
Dec 8, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 11 violations recorded, none serious enough to require a return visit.
3 High priority1 Intermediate7 Basic
What the inspector wrote — 11 findingsThe state's own report →
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 (Chlorine 0ppm). Employee replaced empty container. Dishwasher (Chlorine 50ppm).
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in freezer a box of raw tempura shrimp stored on top of a box of brownies.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter sushi station tempura shrimp (76F - Hot Holding). As per cook less than 2 hours. Chef placed into reach in cooler to begin cooling process.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen cook line hand sink.
Show the remaining 7 findings ▾
Ceiling/ceiling tile shows damage or is in disrepair. Observed kitchen ceiling tiles with water damage.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed at front counter reach in coolers a frozen vacuum sealed package of wahoo loin not removed from packaging to thaw. Chef removed.
Exterior door has a gap at the threshold that opens to the outside. Observed at kitchen exit door.
In-use knife/knives stored in cracks between pieces of equipment. Observed at sushi station between coolers. Chef removed.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Single-service articles not stored inverted or protected from contamination. Observed at front counter sushi station to go containers. Chef inverted.
Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout sushi area and kitchen.
Jul 30, 2025□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate7 Basic
Show 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.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed n both bathrooms.
Ceiling/ceiling tile shows damage or is in disrepair. Observed some damages ceiling tiles and some with way marks at kitchen area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed grease accumulated on vents at kitchen area.
Current Hotel and Restaurant license not displayed.
Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.
Food stored on floor. Observed a sauce container stored on floor at front counter.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled microwave door.
Jul 29, 2025Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 20 recorded, 5 high priority.
5 High priority2 Intermediate13 Basic
Show 20 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing gloves without washing their hands. Coached employee on proper procedures.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw steak (52F - Cold Holding); raw shrimp (48F - Cold Holding) raw chicken (48F - Cold Holding) on reach in cooler at cook line, as per employee over 24 hours. Employee discarded food during inspection. Also Observed cooked sushi rice container dated on 07/28 at kitchen area. Employee segregated rice to be discarded.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steak (52F - Cold Holding); raw shrimp (48F - Cold Holding) raw chicken (48F - Cold Holding) on reach in cooler at cook line, as per employee over 24 hours. Employee discarded food during inspection.
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 cooked sushi rice container dated on 07/28 at kitchen area. Employee segregated rice to be discarded.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed miso soup (98F - Hot Holding) at kitchen area, as per employee less than 3 hours, employee proceeded to reheat soup during inspection.
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.
Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not labeled with common name, employee labeled during inspection.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed n both bathrooms.
Ceiling/ceiling tile shows damage or is in disrepair. Observed some damages ceiling tiles and some with way marks at kitchen area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed grease accumulated on vents at kitchen area.
Current Hotel and Restaurant license not displayed.
Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food stored on top of cut carrots container on standing units across walk in cooler door entrance.
Employee with no hair restraint while engaging in food preparation. Observed employee not wearing a hair restraint at the sushi bar. Employee wearing a hat during inspection.
Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.
Food stored on floor. Observed a sauce container stored on floor at front counter.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled microwave door.
Old labels stuck to food containers after cleaning. Observed on clean plastic containers on shelves above 3 compartment sink.
Single-service articles improperly stored. Observed a case of to go bags on floor on kitchen hallway, as per employee they just received a delivery.
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 sushi station.
Mar 18, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate4 Basic
Show 6 findings ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked shrimp (68F - Hot Holding) at sushi station. As per operator for approximately 20 minutes. Operator reheated the product.
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. Discussed and provided to person in charge via email.
Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed standing water at sushi station
Time/temperature control for safety food thawed in an improper manner. Observed wahoo thawing at room temperature at sushi station.
Water leaking from pipe and/or faucet/handle. Observed pipe leaking under triple sink.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on cutting board at sushi station.
Sep 6, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
4 High priority2 Intermediate16 Basic
Show 22 findings ▾
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Food preparation sink has soil/old food residue. Observed at sushi station.
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 sushi rice not time marked at sushi station, as per chef less than 1 hour.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed miso soup (98F - Hot Holding) at kitchen area, as per employee soup was from previous shift and she discarded during inspection.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards at cook line.
Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified at kitchen area.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on both bathrooms.
Bowl or other container with no handle used to dispense food. Observed on flour container at kitchen area.
Clean linens stored on floor. Observed by back door.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on preparation table at kitchen area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal drink on preparation table, at kitchen area.
Employee with no hair restraint while engaging in food preparation. Observed employee at sushi station.
Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
Floor not cleaned when the least amount of food is exposed. Observed throughout kitchen.
Floor tiles missing and/or in disrepair. Observed at sushi station.
Food stored on floor. Observed cooking oil container stored on floor at cook line.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed on cut onions container at cook line.
In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil on standing water at 89° next to flat grill.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed on units at cook line.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth not stored in sanitizing solution between uses. Observed several WC at kitchen area, also at sushi station.
Wiping cloth sanitizing solution stored on the floor. Observed at cook line.
Apr 15, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Feb 14, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority2 Intermediate2 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw conch stored above cucumbers located in the walk-in cooler.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server handled soiled dishes then proceeded to prepare drinks to be served, employee washed hands after acknowledging,discarded drinks.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chlorine test strips available at the time of the inspection.
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.
Accumulation of debris inside warewashing machine.
Food stored on floor. Observed buckets containing sauces,garlic butter stored on the floor of the walk-in cooler.
Jul 14, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate5 Basic
Show 6 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw lobster stored above cheese cake located in the reach in freezer,kitchen.
Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed for the female bathroom.
Buildup of food debris/soil residue on equipment door handles. Observed handle of table top oven soiled, front counter
Food stored on floor. Observed boxes containing wasabi stored on the floor by the front counter.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk-in cooler gaskets soiled.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed for the walk-in cooler.
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.