SUSHI SAKE
900 BISCAYNE BLVD UNIT R-101A, Miami FL 33132 · 305-994-7477
Last inspected Jun 23, 2026 · 8 visits since February 2024
MAR 24
AUG 24
FEB 25
SEP 25
APR 26
— STEADY
5 inspections within 15 points of each other. Whatever this kitchen does, it does consistently.
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
1 case · $320
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2022000629 | Sep 15, 2021 | Jul 5, 2023 | $320 |
Inspection history
8 visits, newest first
Jun 23, 2026□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority3 Intermediate0 Basic
What the inspector wrote — 3 findings
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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 chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
Apr 15, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded.
0 High priority5 Intermediate1 Basic
Show 6 findings ▾
Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
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 chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
No paper towels or mechanical hand drying device provided at handwash sink. Bar area. Operator provided during inspection.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Francisco Calero, Edwin Ramirez, Sofia. Axxel.
Dishmachine has no data plate/operating specifications.
Sep 25, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority4 Intermediate2 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
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.
Handwash sink not accessible for employee use at all times. Observed colander inside hand wash sink in bar area. Operator removed 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. Elenilson.
Clean equipment/utensils not stored at least 6 inches above the floor. Observed Ice bucket stored directly on floor.
Wet mop not stored in a manner to allow the mop to dry. Manager stored to dry.
Feb 26, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate1 Basic
Show 3 findings ▾
Handwash sink not accessible for employee use at all times. Observed colander inside hand wash sink bar area. Operator removed.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Current Hotel and Restaurant license not displayed.
Aug 28, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate6 Basic
Show 10 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.
Handwash sink not accessible for employee use at all times. Observed colander inside hand wash sink located front counter area. Operator removed during inspection.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
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/
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Kitchen.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed jacket and employee bag near drinks in Bar area. Also observed employee cellular phone near fryer machine bar area. Operator removed the phone.
Ice bucket/shovel stored on floor between uses. Kitchen. Operator removed.
Ice scoop handle in contact with ice. Bar area. Operator removed during inspection.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan inside walk in cooler.
Wet mop not stored in a manner to allow the mop to dry.
Mar 18, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate4 Basic
Show 7 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.
No paper towels or mechanical hand drying device provided at handwash sink. Bar area. Operator provided 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. Roxana, Aldrubal, Estefania.
Food stored on floor. Observed plastic container with soy sauce stored on floor walk in cooler.
Hole in or other damage to wall. Near three compartment sink kitchen.
Ice scoop handle in contact with ice. Bar area. Operator removed.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan.
Feb 8, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 1 violations recorded, 1 high priority.
1 High priority0 Intermediate0 Basic
Show 1 finding ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items in frontline prep cooler opposite grill: Cooked eggs at 61, 62, 63, 63. Cooked shrimp 60 Raw shrimp 60 raw scallops 60 (Overnight temperatures ) Garlic butter at 52 at grill (item placed at least 4 hours before )
Feb 5, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 11 violations recorded, 3 high priority.
3 High priority6 Intermediate2 Basic
Show 11 findings ▾
Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No proof of parasite destruction.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following items in frontline prep cooler opposite grill: Cooked eggs at 61°, 62°, 63°, 63°. Cooked shrimp 60° Raw shrimp 60° raw scallops 60° (Overnight temperatures ) Garlic butter at 52° at grill (item placed at least 4 hours before
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items in frontline prep cooler opposite grill: Cooked eggs at 61°, 62°, 63°, 63°. Cooked shrimp 60° Raw shrimp 60° raw scallops 60° (Overnight temperatures ) Garlic butter at 52° at grill (item placed at least 4 hours before )
Manager or person in charge lacking proof of food manager certification. No proof of food manager certification.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips available.
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/ About 6 food service employees onsite with no certified food manger present.
No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at frontline Hand wash sink.
No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training available.
No soap provided at handwash sink. No soap at frontline Hand wash sink.
Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
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. Frontline cooler not functioning. No power to 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.