SUSHI SAKE MIMO
5700 BISCAYNE BLVD STE 101, Miami FL 33137 · 3059947477
Last inspected Mar 2, 2026 · 7 visits since May 2024
APR 25
JUN 25
JUN 25
SEP 25
MAR 26
▲ GETTING WORSE
5 inspections trending down, 28 points off where it started.
Operating with an expired Division of Hotels and Restaurants license. Observed establishment operating with a DBPR license expired since 10-01-2025. Manager paid during inspection.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
7 visits, newest first
Mar 2, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 21 violations recorded, none serious enough to require a return visit.
3 High priority5 Intermediate13 Basic
What the inspector wrote — 21 findingsThe state's own report →
Operating with an expired Division of Hotels and Restaurants license. Observed establishment operating with a DBPR license expired since 10-01-2025. Manager paid during inspection.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken container stored over raw beef container at walk in cooler. Employee stored properly.
Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
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.
Show the remaining 17 findings ▾
Handwash sink not accessible for employee use at all times. Observed a trash can blocking hand sink front kitchen. Employee removed.
Handwash sink used for purposes other than handwashing. Observed a cleaning sponge stored inside hand sink front counter kitchen.
No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink bar area.
No soap provided at handwash sink. Observed no soap at hand sink bar area.
Accumulation of lime scale on the inside of the dishmachine.
Carbon dioxide/helium tanks not adequately secured. By walk in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents dusty by prep area and server area.
Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean cups stored near by hand sink exposed to splash.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket stored on top of ice machine not inverted. Employee inverted.
Cutting board has cut marks and is no longer cleanable. Observed cutting boards by front counter kitchen across cook line.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored on top of prep table server area. Employee removed.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bags stored under shelves with coconut cream at bar area.
Equipment in poor repair. Observed reach in cooler gaskets torn. By front counter.
Floor area(s) covered with standing water. Observed standing water on floor by bar area.
No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink bar area. Observed no sign at kitchen front counter by sushi station.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled front counter kitchen.
Wet mop not stored in a manner to allow the mop to dry.
Sep 17, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 22 violations recorded, none serious enough to require a return visit.
3 High priority7 Intermediate12 Basic
Show 22 findings ▾
Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over RTE vegetables at reach in cooler across cook line.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed dishwasher changing task and proceeded to handle clean dishes. Coached employee to discarded soiled gloves and wash hands.
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed miso soup (127F - Hot Holding) at prep table salad station. As per employee less than 1 hour. Employee reheat.
Food-contact surface soiled with food debris, mold-like substance or slime. Observed green,brown and blue cutting boards stored by sushi rice station near walk in cooler.
Handwash sink not accessible for employee use at all times. Observed a cart with cups blocking hand sink by prep area near ice machine.
Handwash sink used for purposes other than handwashing. Observed food residue at hand sink under microwave.
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 paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand sink bar area.
No soap provided at handwash sink. Observed no soap at hand sink bar area.
Spray bottle containing toxic substance not labeled. Observed spray bottle with detergent no labeled under three compartment sink.
Carbon dioxide/helium tanks not adequately secured. Observed CO not secured stored inside walk in cooler.
Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents dusty above ice machine. Observed ceiling dusty above three compartment sink.
Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket stored above ice machine not inverted.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee open drink cup of water stored above three compartment sink.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee coffee machine by salad station prep table near clean plates.
Food stored on floor. Observed soy sauce containers stored on floor by three compartment sink. Observed a box of avocado stored on floor near walk in cooler.
In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored above ice machine.
No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink at bar area.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan dusty.
Single-service articles not stored inverted or protected from contamination. Observed SS Togo trays not inverted by Togo station. Employee inverted.
Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored inside mop bucket by mop sink.
Working containers of food removed from original container not identified by common name. Observed sugar container not labeled by salad station.
Jun 10, 2025Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 8 violations recorded, none serious enough to require a return visit.
2 High priority3 Intermediate3 Basic
Show 8 findings ▾
Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Observed tempura mix (71F - TPHC); sushi rice (110F - TPHC) by the cook line with no time mark. As per operator, items were placed/made at 10am. Stop sale was issued.
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 tempura mix (71F - TPHC); sushi rice (110F - TPHC) by the cook line with no time mark. As per operator, items were placed/made at 10am. Stop sale was issued.
Handwash sink used for purposes other than handwashing. Observed handwashing sink by the sushi station with old food debris and dirty containers.
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 7 employees engaged in food preparation with no manager on duty.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed sushi rice and tempura mix using Time as a public health control with no written procedures. Form was emailed to manager, needs to be printed and posted.
Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in the reach in cooler soiled.
Old labels stuck to food containers after cleaning. Observed old labels on clean containers by the dishwasher. Operator removed.
Wet wiping cloth not stored in sanitizing solution between uses. By the sushi station.
Jun 4, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 4 recorded, 1 high priority.
1 High priority2 Intermediate1 Basic
Show 4 findings ▾
Establishment operating without a license from the Division of Hotels and Restaurants. Operator must obtain a public food service license from the Division of Hotels and Restaurants within 60 days. Submit a license application and payment to DBPR/Bureau of Central Intake Unit, 2601 Blair Stone Rd., Tallahassee, FL 32399-0783. To apply online or obtain an application for license visit https://www2.myfloridalicense.com/hotels-restaurants/ Observed establishment with a change of ownership, as per Manager within 1 month ago.
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. Emailed form to operator.
Carbon dioxide/helium tanks not adequately secured. In the walk in cooler.
Apr 2, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority3 Intermediate2 Basic
Show 6 findings ▾
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled egg (72F - Cold Holding); tempura mix (70F - Cold Holding) stored on top of the prep table by the cook line for less than 4 hours, as per operator. Operator placed items in the reach in cooler.
Acidity of each batch of sushi rice not tested with a pH meter and results recorded as required. Observed sushi rice in the rice maker, operator has no testing device.
Handwash sink not accessible for employee use at all times. Observed strainer stored inside prep area handwashing sink. Operator removed.
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.
Carbon dioxide/helium tanks not adequately secured.in the walk in cooler.
Working containers of food removed from original container not identified by common name. Observed flour, rice and panko crumbs container with no name label.
Nov 4, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 6 violations recorded, none serious enough to require a return visit.
0 High priority2 Intermediate4 Basic
Show 6 findings ▾
Handwash sink used for purposes other than handwashing. Observed strainer inside hand sink at prep area. Operator removed the item. Also observed at front counter.
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+ food employees.
In-use knife/knives stored in cracks between pieces of equipment. Observed 6 knives stored between oven and prep table at sushi station.
No Heimlich maneuver/choking sign posted. Provided to operator via email.
Old labels stuck to food containers after cleaning. Observed on shelves over triple sink.
Working containers of food removed from original container not identified by common name. Observed flour and sugar stored in plastic containers without label at prep area.
May 7, 2024Inspection Completed - No Further ActionLicensing Inspection
Met inspection standards. 3 violations recorded, none serious enough to require a return visit.
0 High priority1 Intermediate2 Basic
Show 3 findings ▾
No paper towels or mechanical hand drying device provided at handwash sink. Kitchen.
Ceiling/ceiling tile shows damage or is in disrepair. Women bathroom.
Covered waste receptacle not provided in women's bathroom.
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.