SUSHI SAKE
103400 OVERSEAS HWY #108, Key Largo FL 33037 · 305.994.7477
Last inspected Jun 12, 2026 · 11 visits since July 2023
JAN 24
JUL 24
JAN 25
SEP 25
MAR 26
≈ ERRATIC
5 inspections, swinging between A and F. Consistency is the problem here, not any single visit.
Rodent activity present as evidenced by rodent droppings found. Observed approximately 13 rodent droppings on top of the dishwasher machine, also observed approximately 9 rodent droppings on the floor under dishwasher machine.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $200
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2018062587 | Nov 28, 2018 | Apr 16, 2019 | $200 |
Inspection history
11 visits, newest first
Jun 12, 2026Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 4 violations recorded.
0 High priority1 Intermediate3 Basic
What the inspector wrote — 4 findings
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/
Current Hotel and Restaurant license not displayed.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk in cooler.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
Mar 16, 2026Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 22 recorded, 1 high priority.
1 High priority5 Intermediate16 Basic
Show 22 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw beef steak on cart at walk in cooler.
Handwash sink not accessible for employee use at all times. Observed trash can blocking access to hand wash sink at front counter. Employee removed during inspection.
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 proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no training for employee Katherine has been working more than 60 days.
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 no agreement for employee Kevin, has been working for approximately 1 week.
Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed shrimp tempura prepared onsite and held more than 24 hours not properly date at cook line, employee dated during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Observed on flour container at kitchen area, employee removed during inspection.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket not inverted next to ice machine. Employee stored properly during inspection.
Current Hotel and Restaurant license not displayed.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation area next to dishwasher.
Employee eating in a food preparation or other restricted area. Observed employee eating at preparation area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal items on table at taking orders. Employee removed during inspection.
Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaging food preparation nor wearing a beard guard.
Food stored on floor. Observed soy sauce container stored on walk in cooler floor.
In-use ice scoop stored on soiled surface between uses. Observed soiled ice scoop holder interior. Employee moved to dishwashing area.
Open dumpster lid.
Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed at cook line, employee discarded.
Stored food not covered. Observed rice bin container not covered next to ice machine, employee closed lid during inspection.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk in cooler.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 200ppm); at cook line, employee discarded and replaced with a new solution.Sanitizer Bucket (Quaternary 400ppm)
Dec 11, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority1 Intermediate0 Basic
Show 1 finding ▾
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.
Dec 1, 2025Call Back - Extension given, pendingRoutine Inspection
A return visit. The problems were not fixed yet and the kitchen was given more time.
0 High priority3 Intermediate2 Basic
Show 5 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 used for purposes other than handwashing. Observed a dirty colander inside hand wash sink next to 3 compartment sink. Employee removed 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.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in freezer interior at kitchen area.
Sep 19, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 20 recorded, 3 high priority.
3 High priority6 Intermediate11 Basic
Show 20 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored above butter on cart at walk in cooler. Employee stored properly during inspection.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washing their hands wearing gloves. Coached employee on proper procedures.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork shumai (46F - Cold Holding); shrimp shumai (45F - Cold Holding) in reach in cooler at sushi station, as per employee less than 1 hour. Employee closet top lid during inspection.
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 used for purposes other than handwashing. Observed a dirty colander inside hand wash sink next to 3 compartment sink. Employee removed during inspection.
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 list of certified food service managers available at the establishment.
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 written procedures available for use of time as a public health control to hold time/temperature control for safety food.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Bowl or other container with no handle used to dispense food. Observed on flour container at kitchen area, employee removed during inspection.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket not inverted next to ice machine, employee stored properly during inspection.
Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food not segregated from restaurant food in standing unit by kitchen door entrance.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag stored on top of rice bags at kitchen area. Employee removed during inspection.
Employee with no hair restraint while engaging in food preparation. Observed employee at sushi station engaging food preparation without a hair restraint.
Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in freezer interior at kitchen area.
Stored food not covered. Observed rice white bin container not covered next to ice machine at kitchen area, employee closed lid during inspection.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm); at font counter, employee discarded and replaced with a new solution.Sanitizer Bucket (Chlorine 100ppm)
Working containers of food removed from original container not identified by common name. Observed panko and flour containers not identified with common names under preparation table at kitchen area.
Jan 27, 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 ▾
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 not time marked, as per employee rice was cooked 45 minutes ago. Employee time marked sushi rice.
Current Hotel and Restaurant license not displayed.
Employee personal food not properly identified and segregated from food to be served to the public. Observed personal ice cream cup inside reach in freezer at preparation area. Manager discarded food during inspection.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed on veggies mix on reach in cooler at cook line. Employee removed scoop during inspection.
Oct 4, 2024□ 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 ▾
Unclean building components, attachments or fixtures. Observed grease accumulated on hood filters.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed next to cutting board at sushi station.
Jul 17, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 8 recorded, 1 high priority.
1 High priority1 Intermediate6 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed dumplings (47F - Cold Holding) at cook line, as per employee less than 1 hour. Employee closed lid during inspection.
Food manager certification expired. 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 Ricky Diaz,manager certification expired on 05/04/2024.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table next to dishwasher machine.
Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food next to establishment Togo sauces inside reach in cooler next to kitchen door entrance.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bags on expo/carry out table.
Food stored on floor. Observed soy sauce plastic container stored on walk in cooler floor. Manager stored properly.
Unclean building components, attachments or fixtures. Observed grease accumulated on hood filters.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed next to cutting board at sushi station.
Jan 9, 2024□ Emergency Order Callback CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate2 Basic
Show 2 findings ▾
Open dumpster lid.
Water leaking from pipe and/or faucet/handle. Observed leak under 3 compartment sink.
Jan 8, 2024■ Emergency order recommendedRoutine Inspection
Ordered shut on the spot. 19 violations recorded, 3 of them the tier the state says can make you ill. A reinspection is required before this kitchen may reopen.
3 High priority4 Intermediate12 Basic
Show 19 findings ▾
Rodent activity present as evidenced by rodent droppings found. Observed approximately 13 rodent droppings on top of the dishwasher machine, also observed approximately 9 rodent droppings on the floor under dishwasher machine.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked tempura shrimp (52F - Cold Holding) in reach in cooler at the sushi station, as per employee over 24 hours. Employee discarded during inspection
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked tempura shrimp (52F - Cold Holding) in reach in cooler at the sushi station, as per employee over 24 hours. Employee discarded during inspection.
Handwash sink used for purposes other than handwashing. Observed container with raw shrimp (frozen) inside HWS at the back area. Employee moved food to walk in cooler during inspection.
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 probe thermometer provided to measure temperature of food products.
Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified at the sushi station. Employee identified solution during inspection.
Bowl or other container with no handle used to dispense food. Observed in batter container at preparation area, employee removed during inspection.
Buildup of food debris/soil residue on equipment door handles. Observed in unit at sushi station.
Current Hotel and Restaurant license not displayed.
Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.
Floor area(s) covered with standing water. Observed at the entrance of the walk in cooler. Also under 3 compartment sink.
Food stored on floor. Observed soy sauce plastic container stored on floor at preparation area, employee rearranged properly during inspection.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at the preparation area.
No copy of latest inspection report available.
Open dumpster lid.
Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp (frozen) bags in a container inside hand wash sink at the back of the kitchen. Employee moved to walk in cooler during inspection.
Water leaking from pipe and/or faucet/handle. Observed leak under 3 compartment sink.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at preparation area.
Jul 12, 2023Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 14 violations recorded, none serious enough to require a return visit.
3 High priority4 Intermediate7 Basic
Show 14 findings ▾
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. Observed salmon (48F - Cold Holding); tuna (48F - Cold Holding) at the sushi station, as per employee he just finish setting up sushi station, employee add ice during inspection.
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 in sushi rice, as per employee less than 1 hour.
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. Provided form during inspection.
Handwash sink not accessible for employee use at all times. Observed trash can blocking hand wash sink at the sushi station.
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. Provided form during inspection.
No soap provided at handwash sink. Observed at the front counter, Manager restocked during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in preparation area at the back of the establishment.
Food stored on floor. Observed cases of vegetables stored on floor inside walk in cooler.
Ice bucket/shovel stored on floor between uses. Manager rearranged properly during inspection.
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 cut vegetables in reach in cooler at the front counter.employee removed during inspection.
In-use wet wiping cloth/towel used under cutting board. Employee removed during inspection.
Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at the sushi rice.
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.