SUSHI SAKE
2885 W 68 ST STE 1-4, Hialeah FL 33018 · 305-994-7477
Last inspected Mar 17, 2026 · 8 visits since October 2023
APR 24
NOV 24
FEB 25
AUG 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw tenderized beef over lobster tails inside cooler. Operator stored beef in shelf under lobster tails.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
8 visits, newest first
Mar 17, 2026Inspection 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 →
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over shredded cheese in cooler under grill. Chef arranged raw chicken bottom shelf, shredded cheese top shelf over raw animal protein.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw tenderized beef over lobster tails inside cooler. Operator stored beef in shelf under lobster tails.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter added 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 inside dry rice container. Operator stored With handle upwards.
Show the remaining 1 finding ▾
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed small black straws not individually wrapped at bar area.
Aug 27, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot running water in the hand washing sink located at prep station. As per operator hot water faucet handle it's in disrepair.
Equipment in poor repair. Observed walk in cooler gasket torn.
Aug 26, 2025Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 17 violations recorded, 5 high priority.
5 High priority4 Intermediate8 Basic
Show 17 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 cutting carrots wiped her face and continued to engage in food preparation without washing her hands prior.
Employee washed hands with cold water. Observed employee's washing her hands with cold water in hand wash sink located at preparation area.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At front counter in the prep cooler at sushi station observed krab meat (47F - Cold Holding); masago (50 F - Cold Holding); raw fish (50 F - Cold Holding); raw fish (50 F - Cold Holding); raw beef (53F - Cold Holding), as per chef food was stored in unit about 3 hours. Operator removed all food and transferred it to the cooler next to it on site.
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. Observed sushi rice held in time not marked with the cooking time. As per operator rice had just been out of temperature for less than 15 minutes. Operator time marked the rice.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. At front counter observed shrimp tempura (100F - Hot Holding),as per operator out of temperature for about an hour. Instructed operator to reheat food and keep it at minimum hot holding temperature.
Handwash sink used for purposes other than handwashing, Hand wash sink located at sushi station observed food debris inside the hand wash sink.
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/ observed 4 employees or more preparing food without a certified manager present.
Spray bottle containing toxic substance not labeled. Observed cleaner stored on shelves not labeled.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot running water in the hand washing sink located at prep station. As per operator hot water faucet handle it's in disrepair.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Small ice machine located at preparation area.
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 reach in cooler at sushi station front counter with an internal temperature of approximately 50F. Operator removed all the food from it on site.
Equipment and utensils not properly air-dried - wet nesting. Observed on clean containers stored above the three compartment sink located in the preparation area.
Equipment in poor repair. Observed walk in cooler gasket torn.
Insect control device installed over food preparation area. Observed bug zapper stored on prep table at Salas station.
No conspicuously located ambient air temperature thermometer in holding unit. No ambient thermometer observed in reach in cooler at sushi station.
Wet mop not stored in a manner to allow the mop to dry.
Wet wiping cloth used to wipe tableware or carry-out containers. Observed at front line.
Feb 19, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate4 Basic
Show 5 findings ▾
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board with mold-like substance or slime stains.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed under-counter cooler gasket soiled, unit located at cook line.
Wet wiping cloth used to wipe tableware or carry-out containers. Observed stored on prep cutting board attached to prep coolers at front line.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed stored on prep cutting board attached to prep coolers at front line.
Wiping cloth sanitizing solution stored on the floor. Observed at sushi station front line.
Feb 13, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 13 recorded, 5 high priority.
5 High priority1 Intermediate7 Basic
Show 13 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at reach in cooler located at front line by the cash register raw chicken stored over raw beef. Operator rearranged cooler on site.
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed in the reach in freezer located at preparation area at back of the kitchen raw squid stored over raspberry sauce not all commercially packaged. Operator rearranged freezer on site.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the walk in cooler tempura shrimp (52F - Cold Holding); tempura shrimp (47F - Cold Holding), as per chef food was transferred to the walk in cooler from the reach in cooler located at front line by the cash register by him less than 2 hours ago. Instructed operator to immediately removed food from the walk in cooler and transferred it back to a properly working cooler to rapidly cool.
Toxic substance/chemical improperly stored. Observed interior paint and primer container stored on food storage shelf above the preparation table located by the walk in cooler. Operator removed it.
Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed WC Chlorine sanitizer solution exceeded 150ppm. Operator added water to lower solution on site.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board with mold-like substance or slime stains.
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 walk in cooler internal temperature approximately around 50F. Instructed chef not to store Time Control food in the walk in cooler until the unit is fixed.
Food storage container/container lid cracked or broken. Observed ceramic container cracked on the rim. Operator discarded it on site.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink at take out prep area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed under-counter cooler gasket soiled, unit located at cook line.
Wet wiping cloth used to wipe tableware or carry-out containers. Observed stored on prep cutting board attached to prep coolers at front line.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed stored on prep cutting board attached to prep coolers at front line.
Wiping cloth sanitizing solution stored on the floor. Observed at sushi station front line.
Nov 19, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
6 High priority2 Intermediate2 Basic
Show 10 findings ▾
Non-food grade paper/paper towel used as liner for food container. Observed paper towel used as liner under masago, at sushi station.
Raw animal food stored over/not properly separated from ready-to-eat food. N the prep cooler at cook line observed raw steak stored over spicy mayo sauce.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook rinsing a pan in the prep sink located at cook line then continued to prepared food without washing hands and replaced gloves.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (50 F - Cold Holding), stored in ice, as per cook eggs were stored there for less than 2 hours. Employee added ice to the rim of the container to rapidly cool product and maintain proper cold holding temperature. In the sushi line observed raw tuna (48 F - Cold Holding), stored in double insert, as per chef he placed container there less than 1 hour ago. Instructed chef to transfer food to inside reach in cooler to rapidly cool down.
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. Observed sushi rice under,under time as public health control not time marked. Chef stated that rice was placed under time control less than 2 hours ago. Instructed chef to time marked the sushi rice.
Toxic substance/chemical improperly stored. Observed sanitizer solution stored over clean pots at cook line near the fryers.
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/. Observed about 7 employees engaged in food preparation with no certified manager present.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phone, backpack, keys stored on the preparation table at kitchen prep area.
Employee with no hair restraint while engaging in food preparation. Observed employee at prep area prepping food without hair restraint.
Apr 24, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate6 Basic
Show 10 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at cooking line inside reach cooler, raw beef stored above containers with garlic butter. Manager stored raw beef on bottom shelf under garlic butter.
No paper towels or mechanical hand drying device provided at handwash sink. Employee provided paper towels..
No running water at hand wash sink. Observed at sushi station, no water, pipe leaking, water disconnected at sink.
Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed some certifications expired 12/23/2023
Cardboard used to line nonfood-contact shelves. Observed cardboard lining shelf under prep table at back prep area. Manager removed cardboard..
Floor area(s) covered with standing water. Observed in front of dish machine.
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 buried inside temperature. Manager stored scoop upwards.
No handwashing sign provided at a hand sink used by food employees. Observed at kitchen station, no hand wash sign at hand wash sink.
Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed unwrapped straws at bar.
Water leaking from pipe and/or faucet/handle. Observed at sushi station sink faucet leaking.
Oct 31, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 9 violations recorded, none serious enough to require a return visit.
1 High priority3 Intermediate5 Basic
Show 9 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over vegetables in walk in cooler.
Establishment advertised crab on menu/menu board but served imitation crab.
Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. At the time of the inspection observed Sushi Sake Hialeah Gardens menu serving raw tuna nachos. Not identified as raw product.
Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Buildup of food debris/soil residue on equipment door handles. At the time of the inspection observed reach in cooler by the cook line soiled.
In-use knife/knives stored in cracks between pieces of equipment. At the time of the inspection observed knives stored in between equipment's near the preparation area by the cook line.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover soiled in reach in cooler soiled.
Wet wiping cloth not stored in sanitizing solution between uses. At the time of the inspection observed wet wiping cloth stored in the preparation area by the kitchen.
Working containers of food removed from original container not identified by common name. At the time of the inspection observed sauce bottles containing different sauces missing labels.
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.