SUSHI SAKE
202 MIRACLE MILE, Coral Gables FL 33134 · 786.210.5400
Last inspected May 4, 2026 · 8 visits since December 2023
MAY 24
OCT 24
APR 25
SEP 25
MAY 26
≈ ERRATIC
5 inspections, swinging between A and D. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
May 4, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 12 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate7 Basic
What the inspector wrote — 12 findingsThe state's own report →
Employee failed to wash hands before putting on gloves to initiate a task working with food.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. salmon (50F - Cold Holding); crab (50F - Cold Holding); tuna (50F - Cold Holding); (50F - Cold Holding). According to employee, the items were placed on unit less than two hours ago. Items were transferred to the reach in freezer in order to drop temperature.
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. According to employee they are using time but just forgot to place label with time marked.
No paper towels or mechanical hand drying device provided at handwash sink. By kitchen entrance.
Show the remaining 8 findings ▾
No soap provided at handwash sink. Observed at dishwashing area.
Equipment in poor repair. Reach in cooler at sushi station with doors missing.
Floor area(s) covered with standing water. Observed at walk in cooler.
Ice buildup in walk-in freezer.
Objectionable odors in bathroom or other areas of the establishment. Inside walk in cooler.
Shelves attached to walls in walk-ins not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable.
Walk in cooler vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Walk-in cooler/freezer shelves with rust that has pitted the surface.
Sep 19, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 7 violations recorded, none serious enough to require a return visit.
1 High priority0 Intermediate6 Basic
Show 7 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee at prep area putting gloves without previously washing hands.
Bathroom door left open other than during cleaning or maintenance.
Bathroom facility in disrepair. Observed urinal clogged.
Clean utensils stored between equipment and wall. Observed in the cook line spatulas stored between sink and wall.
Equipment located in an area not protected from overhead leakage of pipes, drains and other sources. Boxes with food exposed to overhead leakage inside walk in freezer.
Floors not constructed to be easily cleanable. Underneath equipment at kitchen.
Food stored in a location that is exposed to splash/dust. Observed at walk in freezer boxes with food exposed to dripping water from compressor.
May 20, 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 ▾
Ceiling/ceiling tile shows damage or is in disrepair. Observed at walk in freezer.
Walk-in cooler shelves with rust that has pitted the surface.
Apr 28, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 2 high priority.
2 High priority2 Intermediate9 Basic
Show 13 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food.
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. The batch with rice was place on the sushi line while conducting the inspection without mark time. According to the manager was just cooked 30 minutes ago.
Handwash sink not accessible for employee use at all times.
Handwash sink removed from food preparation/dishwashing area. Must be reinstalled in the same location where removed. Observed hand sinks at kitchen removed from prep area at kitchen.
Accumulation of debris on exterior of warewashing machine.
Ceiling/ceiling tile shows damage or is in disrepair. Observed at walk in freezer.
Food stored on floor. Observed at walk in cooler a box with vegetables stored on floor. Employee placed box on shelves.. Corrected On-Site**
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 without handle in fish container at sushi station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Pots for rice soiled by the exterior "
Open dumpster lid.
Utensils in poor condition. Knife at dishwashing station rusted.
Walk-in cooler shelves with rust that has pitted the surface.
Wet mop not stored in a manner to allow the mop to dry.
Oct 24, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 23, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 4 high priority.
4 High priority2 Intermediate2 Basic
Show 8 findings ▾
Dented/rusted cans present. salmon 52°F, tuna 52°F, shrimp 52°F According to the employee the food was placed around 10:00 am. See stop sale.
Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at reach in cooler at sushi station the following items out of temperature: salmon 52°F, tuna 52°F, shrimp 52°F According to the employee the food was placed around 10:00 am.
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. According to employee the batch just was cooked in the morning. Label with time placed on pot.
Handwash sink used for purposes other than handwashing. Containers stored inside hand sink by dishwasher.
Probe thermometer not used to ensure proper food temperatures.
Clean utensils stored between equipment and wall.
Cutting board has cut marks and is no longer cleanable.
May 14, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Cleaned and sanitized equipment or utensils not properly stored. Observed a pot's lid stored in mop sink. Employee took it for washing.
Walk in cooler vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Wood food-contact surface not properly sealed. Observed at kitchen a main shelf for storage/ wood not sealed.
Dec 4, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
2 High priority4 Intermediate3 Basic
Show 9 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Dishwashing area at kitchen.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at walk-in cooler raw shell eggs over raw meat. Chef removed eggs and placed them in the bottom.
Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Questions asked to some employees regarding temperatures for cold/ hot holding, no correct answers.
Handwash sink used for purposes other than handwashing. Hand sink at dishwashing area occupied with dishes and utensils.
Probe thermometer not used to ensure proper food temperatures.
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.
Carbon dioxide/helium tanks not adequately secured. Kitchen.
Ice buildup in walk-in freezer.
Wood food-contact surface not properly sealed. Shelves at storage area in the kitchen, wood not sealed.
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.