SUSHI SAKE GAINESVILLE
104 NW 17 ST #110, Gainesville FL 32603
Last inspected May 4, 2026 · 3 visits since October 2025
This licence isn't in DBPR's current active file, which usually means the business has closed, been sold, or let the licence lapse. Everything below belongs to this licence, not to whoever may be trading here now. The history stays public because it is a public record.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed : sushi rice made by the morning staff, labeled from 11am to 9pm.
Awarded on the inspection record alone. What they mean →
Inspection history
3 visits, newest first
A return visit. The problems from the previous inspection had been dealt with.
Violations found and a warning issued, with a return visit required. 8 recorded, 3 high priority.
Show 8 findings ▾
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed : the dish wash machine at 0ppm for chlorine. A tech was called, cleared the lines, 100 ppm achieved.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed : on the sushi line: Tempura shrimp 72°. This was moved uncovered to the walk-in cooler and dropped to 60°. ALSO, eel 46° in the display. Moved to reach-in freezer, dropped to 41°, wahoo 49°, hamachi 45°, salmon 45°, eggs 46° to freezer= 41° in 10 minutes, octopus 46° cooled to 41°, all plates of sushi items in the display were moved to the front line reach-in freezer. Multiple orders were done and the display doors were left open on that side.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. Observed : sushi rice made by the morning staff, labeled from 11am to 9pm.
Handwash sink used for purposes other than handwashing. Observed : the hand wash sink on the sushi line, was covered with a baking sheet. The baking sheet was removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed : a purse stored on a prep table with canned corn and bulk rice under it.
Ice buildup in reach-in freezer and/or walk-in freezer. Observed : ice build up inside the Walk-in freezer freezer door.
Old labels stuck to food containers after cleaning. Observed : dishes already washed in the dish wash machine. With old labels still attached.
Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed : a sanitizer bucket stored on the wait station table with miso soup, on top of a reach-in cooler.
Met inspection standards. 4 violations recorded, none serious enough to require a return visit.
Show 4 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Observed : lack of paper towels at multiple hand wash sinks. Paper towels were added.
Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed : in the women's restroom 2 of the three hand wash sink only have 77° warm water available.
Missing drain plug at dumpster. Observed : the dumpster located in the adjoining garage, lacks a plug.
No conspicuously located ambient air temperature thermometer in holding unit. Observed : the cooling units lacked internal thermometers. One was added during the inspection.
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.