SUSHI SAKE
10834 SW 104 ST, Miami FL 33176 · 305.970.2418
Last inspected Dec 4, 2025 · 8 visits since December 2023
MAY 24
NOV 24
FEB 25
JUL 25
DEC 25
▲ GETTING WORSE
5 inspections trending down, 17 points off where it started.
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 with operator and provided email handout.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Dec 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate2 Basic
What the inspector wrote — 5 findingsThe state's own report →
Container of medicine improperly stored. Observed bottle of ibuprofen stored on shelf next to single service cups and above microwave in back area. Operator removed bottle.
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. Observed employee grab dirty pans from floor and take to dish area then reenter kitchen and grab clean utensils to prepare customer order.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw tuna stored over cut avocados at sushi bar reach in cooler. Operator relocated products.
Bowl or other container with no handle used to dispense food. Observed plastic cups with no handle stored inside containers of tempura flour and rice in back prep area.
Show the remaining 1 finding ▾
Food stored on floor. Observed fryer oil stored on floor next to mop sink.
Jul 31, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Accumulation of debris inside warewashing machine.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed sushi bar reach in cooler with ambient temperature 58F, sushi reach in cooler 51F and reach in cooler across from cook line 55F.
Jul 30, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 9 recorded, 4 high priority.
4 High priority1 Intermediate4 Basic
Show 9 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed raw salmon and raw tuna wrapped inside non food grade paper towels inside reach in cooler at sushi bar.
Raw animal food stored over or with unwashed produce. Observed raw pooled eggs stored over avocados inside reach in cooler at sushi bar. Operator relocated products.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic butter (56F - Cold Holding) at cook line, as per operator for one hour. Operator moved product to reach in cooler. Observed raw salmon (51F - Cold Holding); raw tuna (51F - Cold Holding); krab salad (49F - Cold Holding) at sushi bar, as per operator for less than 3 hours. Observed raw shrimp (55F - Cold Holding); raw steak (44F - Cold Holding) inside reach in cooler across from cook line, as per operator for 1 hour.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter at mop sink, no vacuum breaker
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chemical test kit for chlorine.
Accumulation of debris inside warewashing machine.
Bowl or other container with no handle used to dispense food. Observed plastic cup with no handle stored inside container of rice.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed sushi bar reach in cooler with ambient temperature 58F, sushi reach in cooler 51F and reach in cooler across from cook line 55F.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed reach in cooler shelves soiled at sushi bar.
Feb 27, 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 ▾
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed shrimp tempura (71F - Hot Holding) at sushi bar area, as per operator for 30 mins. Operator opted to utilize Time as a Public Health control for shrimp tempura moving forward.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed mop sink with splitter, no vacuum breaker.
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 with handle stored inside container of breadcrumbs with handle in contact with product.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled in back and front areas.
Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing inside standing water at triple sink
Nov 25, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority2 Intermediate5 Basic
Show 8 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored over spring mix lettuce inside reach in cooler behind sushi bar. Operator relocated products for proper storage.
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. Observed employee Hector working here for less than one month. Provided operator form, employee signed form during inspection.
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 no food handler training for employee Jose. As per operator was hired 5 months ago.
Accumulation of debris on exterior of warewashing machine. Observed top of dish machine soiled.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed sushi bar reach in cooler running at 50F.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop stored inside container of rice with handle touching rice in kitchen area.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed inside of oven soiled behind sushi bar.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer in sushi bar reach in cooler.
May 6, 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 ▾
Handwash sink not accessible for employee use at all times. Observed garbage can stored in front of the hand sink, located at back kitchen. Employee removed item.
Accumulation of debris inside warewashing machine.
Accumulation of debris on exterior of warewashing machine.
Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed two doors reach in cooler running at 54°F. Operator placed ice bags on top of items stored inside the reach in cooler.
Observed several wet wiping cloth not stored in sanitizing solution between uses, located at front counter preparation tables.
Observed standing reach-in cooler interior have accumulation of soil residues, located at preparation area.
Wall soiled with accumulated grease, food debris, and/or dust. Observed back kitchen walls soiled.
Feb 14, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 9 violations recorded, 1 high priority.
1 High priority3 Intermediate5 Basic
Show 9 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 and the time removed from temperature control cannot be determined. See stop sale. Observed sushi rice stored at front counter sushi station without time marked. As per operator for one hour. Operator time marked the rice at front counter. Observed two rice cookers with sushi rice without time marked. Not record when the time as control started.
Manager or person in charge lacking proof of food manager certification.
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/
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 2 employees no proved of food handlers training.
Ceiling tiles/vents soiled with accumulated food debris, grease, dust, located throughout back kitchen.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled, located at back kitchen.
Observed standing Reach-in cooler interior have accumulation of soil residues, located at back kitchen.
Wall soiled with accumulated grease, food debris, and/or dust, throughout the back kitchen.
Working containers of food removed from original container not identified by common name. Observed several plastic bottles with different sauces, and also plastic containers with shrimp sauce with no labeled.
Dec 15, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 29 recorded, 4 high priority.
4 High priority10 Intermediate15 Basic
Show 29 findings ▾
Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee engaged in food preparation touching his cell phone, and not change gloves. Discussed and coached employee in proper methods in changing gloves while you engaged in food preparation. Employee washed hands.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic butter (49F - Cold Holding). As per employee no more than one hour. Operator removed it and placed it in reach in cooler for rapid cooling.
Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Observed two rice cookers with sushi rice without time marked. Not record when the time as control started. Operator discarded rice.
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 stored at front counter sushi station without time marked. As per operator for one hour. Operator time marked the rice at front counter. Observed two rice cookers with sushi rice without time marked. Not record when the time as control started.
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 with operator and provided email handout.
Handwash sink not accessible for employee use at all times. Observed plastic bottles and containers stored in front of hand sink, located at back kitchen.
Manager or person in charge lacking proof of food manager certification.
No chlorine chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
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, located at preparation area.
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. Discussed with operator and provided email form.
No soap provided at handwash sink, located at front counter sushi station. Observed no hand soap at woman bathroom, and hand sink, located at front counter sushi station.
Person in charge unable to answer basic Food Code questions pertaining to safe operation of establishment.
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 2 employees no proved of food handlers training.
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 aluminum bowl without handle inside flour in sushi station.
Ceiling tiles/vents soiled with accumulated food debris, grease, dust, located throughout back kitchen.
Employee personal food not properly identified and segregated from food to be served to the public. Observed food employees stored inside reach in coolers, located at front counter. Employee removed food.
Equipment in poor repair. Observed reach in cooler gaskets torn, located at front counter.
Food stored on floor. Observed rice cooker stored on the floor, and also plastic containers with soy sauce on floor, located at the back of the kitchen near mop sink.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave interior soiled, located at back kitchen.
Observed shelves with rust that has pitted the surface, located above three compartment sink.
Observed standing Reach-in cooler interior have accumulation of soil residues, located at back kitchen.
Plumbing system improperly installed or repaired. Observed mop sink completed block with containers, boxes, etc, as a result no able to wash mops in mop sink.
Wall soiled with accumulated grease, food debris, and/or dust, throughout the back kitchen.
Wet wiping cloth not stored in sanitizing solution between uses. Observed several towels on preparation table at sushi station.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed sanitizer bucket at 0 ppm. Employee prepared new sanitizer solution 100 ppm.
Working containers of food removed from original container not identified by common name. Observed several plastic bottles with different sauces, and also plastic containers with shrimp sauce with no labeled.
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.