SUSHI SAKE CUTLER BAY
18735 S DIXIE HWY, Cutler Bay FL 33157 · 786.227.6311
Last inspected Mar 18, 2026 · 9 visits since July 2023
MAR 24
SEP 24
NOV 24
DEC 25
MAR 26
≈ ERRATIC
5 inspections, swinging between B and F. Consistency is the problem here, not any single visit.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Cooked eggs. As per chef, cooked yesterday. (49F - Cold Holding). Chef discarded product.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Disciplinary actions
1 case · $600
| Case | Violation date | Final order | Amount |
|---|---|---|---|
| 1--2024064447 | Sep 16, 2024 | Jan 15, 2025 | $600 |
Inspection history
9 visits, newest first
Mar 18, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 15 violations recorded, none serious enough to require a return visit.
3 High priority0 Intermediate12 Basic
What the inspector wrote — 15 findingsThe state's own report →
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 removed his watch and failed to wash hands.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed chicken (47 F - Cold Holding) inside reach in cooler at the front counter. As per operator food stored yesterday night. Food has been out of temperature control for more than 4 hour.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed chicken (47 F - Cold Holding) inside reach in cooler at the front counter. As per operator food stored yesterday night. Food has been out of temperature control for more than 4 hour.
Current Hotel and Restaurant license not displayed.
Show the remaining 11 findings ▾
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed employee working at the sushi station wearing a watch while engaged in food prep.Employee removed it.
Equipment attached to the Wall soiled with accumulated dust above preparation table.
Equipment in poor repair. Observed reach in cooler door gaskets torn at the front counter.
Exterior door has a gap at the threshold that opens to the outside.
Food stored on floor. Observed a bag of carrots stored on the floor. Employee placed them at least 6 inches off the floor Also observed multiple plastic buckets stored on the floor of the walk in cooler.
Ice buildup in reach-in freezer
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler door gaskets soiled
Stored food not covered. Observed multiple dogs inside the reach in freezer not covered. Employee covered them.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at shelves inside the walk in cooler.
Wet mop not stored in a manner to allow the mop to dry. Observed mop inside the mop sink. Manager fix it.
Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on preparation table.
Dec 4, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 31 violations recorded, none serious enough to require a return visit.
7 High priority1 Intermediate23 Basic
Show 31 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee engaged in food preparation touching her face and not change gloves. Employee removed gloves and washed hands during inspection. Coached employee on proper procedures.
Employee touched face/hair and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee engaged in food preparation touching her face and not change gloves. Employee removed gloves and washed hands during inspection. Coached employee on proper procedures.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shell eggs stored over cut carrots on shelf at walk in cooler. Employee stored properly during inspection.
Stop Sale issued due to food not being in a wholesome, sound condition. Observed cooked brown rice with not time marked. As per operator from the day before. Employee discarded it during inspection.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Spicy Tuna (46F - Cold Holding) at front line at sushi bar. As per operator for less than 4 hours. Operator put ice on top for rapid cooling.
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 cooked brown rice with not time marked. As per operator from the day before. Employee discarded it during inspection.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Cooked White Rice (110F - Hot Holding) inside hot holding unit at kitchen area. As per operator for less than 2 hours.
No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand wash sink at kitchen area, employee provided during inspection.
Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine interior soiled with mold like substance at back kitchen area.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling dusty above cooling units in front of bathroom.
Cleaned and sanitized equipment or utensils not properly stored. Observed clean sheet pans stored on the floor next to reach in freezer at sushi bar area. Operator removed it during inspection.
Covered waste receptacle not provided in unisex bathrooms.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed two employee personal drinks on preparation table at sushi bar.
Employee drinking in a food preparation or other restricted area. Observed one employee engaged in food preparation drinking at sushi bar.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees backpacks stored on top of case of sushi sauce. Employee removed it during inspection.
Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed 1 employee engaged in food preparation wearing a bracelet. Employee removed it during inspection.
Employee with no beard guard/restraint while engaging in food preparation. Observed 1 employee engaged in food preparation with no beard guard at sushi bar. Employee puts on beard guard during inspection.
Equipment in poor repair. Observed gaskets torn at reach in coolers and freezer at sushi bar area.
Exterior door has a gap at the threshold that opens to the outside. Observed at back door next to establishment bathroom.
Food stored on floor. Observed case of mayonnaise stored on the floor at dry storage area. Also observed plastic oil container stored on the floor at the front counter.
In-use ice scoop stored on soiled surface between uses. Observed on top of soiled ice machine surface. Operator washed it and stored properly during inspection.
In-use tongs stored on equipment door handle between uses. Observed on reach in freezer handle at sushi bar area. Employee washed it and stored it 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 scoop handle touching food inside sugar container. Also observed scoop handle touching panko bread at front counter. Operator stored properly during inspection.
In-use wet wiping cloth/towel used under cutting board. Observed at sushi bar area. Operator removed it during inspection.
No copy of latest inspection report available.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in coolers and freezer gaskets soiled all around kitchen and sushi bar area.
Stored food not covered. Observed container of churros and ripe plantains stored uncovered inside reach in freezer at sushi bar area. Operator covered during inspection.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed all around walk in cooler at kitchen area.
Wet wiping cloth not stored in sanitizing solution between uses. Observed on top of preparation table at sushi bar area. Operator removed during inspection.
Wiping cloth sanitizing solution stored on the floor. Observed on the floor at sushi bar. Operator stored it properly during inspection.
Working containers of food removed from original container not identified by common name. Observed sugar container with no labeled.
Nov 21, 2024□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate1 Basic
Show 1 finding ▾
No handwashing sign provided at a hand sink used by food employees. Observed handwashing sink missing sign at food preparation area.
Nov 20, 2024Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 6 recorded, 2 high priority.
2 High priority0 Intermediate4 Basic
Show 6 findings ▾
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed COOKED EGGS (47F - Cold Holding); CHOPPED STEAK (45F - Cold Holding) at reach in cooler under flattop griddle as per employee it had been left in unit over night. Manager discarded product.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed COOKED EGGS (47F - Cold Holding); CHOPPED STEAK (45F - Cold Holding) at reach in cooler under flattop griddle as per employee it had been left in unit over night. Manager discarded product.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed food debris on ceiling tile over radio at food preparation area.
Food contaminated by unsanitized equipment or utensil. See stop sale. Observed beer bottle in ice machine at ware washing area. Person in charge began discarding ice.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup at chest freezer at wait station.
No handwashing sign provided at a hand sink used by food employees. Observed handwashing sink missing sign at food preparation area.
Sep 16, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 7 violations recorded, 1 high priority.
1 High priority2 Intermediate4 Basic
Show 8 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu (58F - Cold Holding) at walk in cooler. As per employee, product was placed inside u it 1 hour prior. Employee placed product inside walk in freezer to rapidly chill. Observed Krab salad (48F - Cold Holding) at walk in cooler. As per employee, product was prepared and placed inside unit in previous day. Observed raw sliced salmon (47F - Cold Holding); raw sliced escolar (46F - Cold Holding) at display cooler at front line. As per employee, products were placed inside unit more than 4 hours prior.
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Observed white tuna offered on menu inside Abby roll,Divorce roll and Johanna roll. Manager unable to provide invoice for white tuna. Observed at walk in cooler and walk in freezer, packages of Escolar. As per sushi chefs and manager, Escolar is the fish utilized as White tuna. Discussed with manager misrepresentation of fin fish.
Handwash sink used for purposes other than handwashing. Observed dish rack stored over hand sink next to dish machine.
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 ambient temperature at walk in cooler at 50F.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometers provided inside display coolers at sushi area.
No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand sink next to dish machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dish racks soiled with black substance near dish machine.
- From initial inspection : Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed near dry storage area.
Sep 12, 2024Administrative complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 23 violations recorded, 11 high priority.
11 High priority3 Intermediate9 Basic
Show 24 findings ▾
Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed dish washer cleaning dishes at 3 compartment sink and then began handling clean dishes, no hand wash. Discussed with manager proper hand washing procedures.
Food stored in ice used for drinks. See stop sale. Observed plastic container of ice cream stored inside ice machine at warehouse washing area.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed container of raw shell eggs stored over sauces at walk in cooler. Observed raw salmon stored over asparagus at reach in cooler at front line.
Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed server handle soiled dishes and then handled single service container, no hand wash.
Shell eggs in use or stored with cracks or broken shells. See stop sale. Observed 3 cracked raw shell eggs stored inside container inside reach in cooler at sushi area.
Stop Sale issued due to food not being in a wholesome, sound condition. Food stored in ice used for drinks. See stop sale. Observed plastic container of ice cream stored inside ice machine at warehouse washing area. Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed raw escolar and thawed raw wahoo stored inside reduced oxygen packaging at walk in cooler.
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 Krab salad (48F - Cold Holding) at walk in cooler. As per employee, product was prepared and placed inside unit in previous day. Observed raw sliced salmon (47F - Cold Holding); raw sliced escolar (46F - Cold Holding) at display cooler at front line. As per employee, products were placed inside unit more than 4 hours prior.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu (58F - Cold Holding) at walk in cooler. As per employee, product was placed inside u it 1 hour prior. Employee placed product inside walk in freezer to rapidly chill. Observed Krab salad (48F - Cold Holding) at walk in cooler. As per employee, product was prepared and placed inside unit in previous day. Observed raw sliced salmon (47F - Cold Holding); raw sliced escolar (46F - Cold Holding) at display cooler at front line. As per employee, products were placed inside unit more than 4 hours prior.
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. Observed container of garlic butter and container is sushi rice not time marked. As per employee, products were placed under time as a public health control 3 hours prior.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked shrimp (73F - Hot Holding); cooked fish (76F - Hot Holding) at room temperature at front line. As per employee, for approximately 30 minutes. Advised employee to reheat product to 165F.
Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. Observed chlorine solution at 200 plus ppm. Employee diluted solution with water final reading, 50ppm.
Establishment advertised a specific fish on the menu/menu board but served another type of fish. Observed white tuna offered on menu inside Abby roll,Divorce roll and Johanna roll. Manager unable to provide invoice for white tuna. Observed at walk in cooler and walk in freezer, packages of Escolar. As per sushi chefs and manager, Escolar is the fish utilized as White tuna. Discussed with manager misrepresentation of fin fish.
Handwash sink used for purposes other than handwashing. Observed dish rack stored over hand sink next to dish machine.
No soap provided at handwash sink.Observed no soap available at hand sink near dish machine. Manager replenished paper towels.
Cleaned and sanitized equipment or utensils not properly stored. Observed rice shapers stored on hand sink faucet at sushi area. Employee removed items.
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 ambient temperature at walk in cooler at 50F.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Observed thawed raw escolar and thawed raw wahoo stored inside reduced oxygen packaging at walk in cooler. Discussed proper thawing procedures with employee and manager.
Employee with no beard guard/restraint while engaging in food preparation. Observed sushi chef preparing food not wearing beard guard.
No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometers provided inside display coolers at sushi area.
No handwashing sign provided at a hand sink used by food employees. Observed no hand washing sign at hand sink next to dish machine.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed dish racks soiled with black substance near dish machine.
Open dumpster lid. Observed lid open. Employee closed it during inspection.
Wet wiping cloth not stored in sanitizing solution between uses. Observed throughout front line and preparation area.
Portable fire extinguisher gauge in red zone. For reporting purposes only. Observed near dry storage area.
Mar 29, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Food stored in ice used for drinks. See stop sale. Observed a bottle of Coca Cola stored inside the ice in the ice machine located at preparation area, employee was instructed to discard the ice.
Stop Sale issued due to adulteration of food product. Observed a bottle of Coca Cola stored inside the ice in the ice machine located at preparation area, employee was instructed to discard the ice.
Handwash sink not accessible for employee use at all times. Observed hand sink blocked by a small storage shelves at front line, employee removed it on site.
No paper towels or mechanical hand drying device provided at handwash sink. Hand wash sink locate next to the dishwasher.
No soap provided at handwash sink. Hand wash sink locate next to the dishwasher.
Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed interior of small oven/toaster soiled with grease accumulation, stored on shelf above the reach in cooler next to the hand wash sink at front line, observed microwave soiled located at preparation area.
No handwashing sign provided at a hand sink used by food employees. Hand wash sink locate next to the dishwasher.
Reach-in freezer interior/shelves have accumulation of soil residues at front line.
Jul 7, 2023□ Call Back - CompliedComplaint Investigation
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate3 Basic
Show 3 findings ▾
Employee with no hair restraint while engaging in food preparation. Observed employee preparing rice with no hair restraint at preparation area.
Food stored on floor. Observed plastic containers of kikkoman soy sauce stored on walk-in cooler floor and plastic container of butter stored on floor near hand washing sink at cook line.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine solution at 0 ppm.
Jul 5, 2023Warning IssuedComplaint Investigation
Violations found and a warning issued, with a return visit required. 21 recorded, 6 high priority.
6 High priority2 Intermediate13 Basic
Show 21 findings ▾
Non-food grade paper towel used as cover for sushi rice at kitchen area.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw salmon stored above krab at top portion of reach in cooler at front counter. Chef arranged items accordingly.
Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed Cooked eggs. As per chef, cooked yesterday. (49F - Cold Holding). Chef discarded product.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Cooked eggs (49F - Cold Holding); As per chef, since the previous day. Observed Raw shrimp (47F - Cold Holding) As per chef, 2 hours; Raw beef (47F - Cold Holding)As per chef, 2 hours; Raw chicken (47F - Cold Holding) As per chef, 2 hours. All at cooling drawer at cook line. Chef discarded cooked eggs and place the other products in ice for rapid cooling.
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 container of sushi rice held under time missing time marking.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed Miso soup (132F - Hot Holding). Employee raised unit temperature.
Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Observed certified food manager unaware of probe thermometer calibration procedures.
No paper towels or mechanical hand drying device provided at handwash sink at cook line. Employee restocked paper towel dispenser.
Buildup of food debris/soil residue on equipment door and gaskets at reach in cooler at cook line.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed cups not stored inverted at bar area.
Cleaned and sanitized equipment or utensils not properly stored. Observed cheesecloth stored outside premises.
Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package at walk in cooler. Observed raw escolar stored inside reduced oxygen packaging at walk in cooler. Coached manager on proper procedures. Employee cut packages.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee beverage and phone on reach in cooler at sushi area.
Employee with no hair restraint while engaging in food preparation. Observed employee preparing rice with no hair restraint at preparation area.
Equipment in poor repair. Observed walk in cooler gaskets in disrepair.
Food stored on floor. Observed plastic containers of kikkoman soy sauce stored on walk-in cooler floor and plastic container of butter stored on floor near hand washing sink at cook line.
In-use knife stored in cracks between reach in cooler at front counter. Chef removed knife for cleaning and sanitizing.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed scoop stored inside of cooked rice container.
Open dumpster lid.
Plastic container with no handle used to dispense sugar. Employee removed plastic container.
Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed chlorine solution at 0 ppm.
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.