SUSHI SAKE
1615 SW 8 ST, Miami FL 33135 · 305-285-3232
Last inspected Jul 23, 2026 · 7 visits since November 2023
SEP 24
JAN 25
JUL 25
DEC 25
JUL 26
— STEADY
5 inspections within 17 points of each other. Whatever this kitchen does, it does consistently.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Jul 23, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
1 High priority1 Intermediate0 Basic
What the inspector wrote — 2 findings
Raw animal food stored over/not properly separated from ready-to-eat food. Walk in cooler: salmon stored above avocado mix. Discussed with the operator the proper storage of food and provided the handout.
Handwash sink not accessible for employee use at all times. By the cookline: dirty utensils stored inside the hand washing sink.
Dec 1, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate3 Basic
Show 4 findings ▾
Nonfood-grade bags used in direct contact with food. Stand up reach in freezer by the three compartment sink: raw salmon stored inside Thank you bags. Discussed with the operator during the inspection.
Equipment and utensils not properly air-dried - wet nesting. Ware wash/prep area: clean containers on a shelf, wet nesting.
Food stored on floor. Walk in cooler: container with eel sauce stored on the floor.
Ice buildup in reach-in freezer by the walk in cooler.
Jul 15, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate4 Basic
Show 8 findings ▾
Raw animal food stored over or with unwashed produce. Walk in cooler: raw shell eggs stored above avocados.
Handwash sink not accessible for employee use at all times. Observed buckets stored inside the hand washing sink by the cook line.
No soap provided at handwash sink. Ware wash area and front counter. Operator placed soap at the sink.
Original container of toxic substance or chemical does not bear the manufacturer's label. Kitchen: spray bottle with degreaser and multi-surface.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Front counter: containers with spoons not inverted.
Food stored in a location that is exposed to splash/dust. Front counter and prep table in the ware wash ware without splash guard. Observe an employee move all food to another area.
Food stored on floor. By the ice machine: 2 containers with pickled ginger on the floor.
Wet mop not stored in a manner to allow the mop to dry. In the dry storage area by the mop sink.
Jan 13, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 2 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Handwash sink not accessible for employee use at all times. By the cookline: sanitizer buckets stored inside the hand wash sink.
Food stored on floor. Walk in cooler: container with soy sauce.
Sep 16, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
0 High priority4 Intermediate4 Basic
Show 8 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Front counter.
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 the operator and provided the handout. Observed emplovers on duty sign the form.
No soap provided at handwash sink. Ware wash area.
Spray bottle containing toxic substance not labeled. Kitchen spray bottles with bleach and degreaser not labeled.
Accumulation of black/green mold-like substance in the interior of the ice machine. Back area.
Equipment and utensils not properly air-dried - wet nesting. Pans and containers on a shelf above the three compartment sink.
Food stored on floor. Walk in cooler: containers with soy sauce.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Napkin dispensers and soap dispensers throughout the establishment.
Apr 8, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
0 High priority5 Intermediate5 Basic
Show 10 findings ▾
Handwash sink used for purposes other than handwashing. Prep area in the kitchen: container stored inside the hand washing sink.
No paper towels or mechanical hand drying device provided at handwash sink.
No soap provided at handwash sink. Ware wash area.
Soap dispenser at handwash sink not working/unable to dispense soap. Ware wash area.
Spray bottle containing toxic substance not labeled. Front counter: bottle with degreaser not labeled. Ware wash area: bottle of degreaser and a bottle with bleach not labeled.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Prep area: employee hand bag stored in a case of tempera batter mix.
Floor soiled/has accumulation of debris. Walk in cooler floor.
Food stored on floor. Back storage area nearby the mop sink: containers with ginger stored on the floor. Prep area in the kitchen: bag with carrots stored on the floor.
Storage area not maintained clean and organized. By the mop sink. Mop sink used as a storage and blocked.
Ten (10) foot-candles of light at least 30 inches from floor not provided in dry food storage area. By the mop sink.
Nov 20, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
0 High priority3 Intermediate9 Basic
Show 12 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.
Handwash sink used for purposes other than handwashing. Observed buckets of sanitizer inside Employee hand washing sink.
No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Accumulation of debris on exterior of warewashing machine.
Accumulation of lime scale on the inside of the dishmachine.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
In-use utensil stored in standing water less than 135 degrees Fahrenheit.
In-use wet wiping cloth/towel used under cutting board.
Sanitizing solution for wiping cloths not free of food debris and visible soil.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Wet wiping cloth not stored in sanitizing solution between uses.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
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.