SUSHI SAKE UM
1232 S DIXIE HWY, Coral Gables FL 33146
Last inspected Jan 28, 2026 · 9 visits since October 2023
□ Not on the state's active licence list
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.
APR 24
SEP 24
MAR 25
SEP 25
JAN 26
▲ GETTING WORSE
5 inspections trending down, 19 points off where it started.
Operating with an expired Division of Hotels and Restaurants license.
★ Spotless◆ Clean streak● Perfect year✓ Never fined
Awarded on the inspection record alone. What they mean →
Inspection history
9 visits, newest first
Jan 28, 2026Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 13 violations recorded, none serious enough to require a return visit.
3 High priority2 Intermediate8 Basic
What the inspector wrote — 13 findingsThe state's own report →
Pesticide/insecticide labeled for household use only present in establishment. Observed fly spray stored on counter next to water carafes.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed at cook line low boy cooler drawers raw chicken stored over dumplings.
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 for sushi rice at front prep area, as per chef for less than 2 hours placed at 11am. Chef placed time mark onto rice.
Handwash sink not accessible for employee use at all times. Observed at both hand sinks in establishment kitchen and prep area both blocked by equipment and trash can.
Show the remaining 9 findings ▾
Handwash sink used for purposes other than handwashing. Observed front hand sink used as dump sink.
Bowl or other container with no handle used to dispense food. Observed in containers of rice and flour at storage 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 3 frozen packages of tuna in walk in cooler not removed from packaging.
Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees water bottle stop on sushi live prep counter.
Food stored on floor. Observed at walk in cooler bag of onions and bucket of ginger stored on floor.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in containers of onions.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in steamer of rice in cook line.
No handwashing sign provided at a hand sink used by food employees. Observed at front counter hand sinks.
Wet mop not stored in a manner to allow the mop to dry.
Nov 18, 2025□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
2 High priority2 Intermediate6 Basic
Show 10 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at cook line low boy cooler drawers raw chicken stored over raw cut beef. Observed at walk in cooler raw beef stored over raw salmon on cooling rack.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line table a container of garlic butter (55F - Cold Holding) as per chef for 1 hour. Chef placed into cooler to rapid cool. Observed at beverage reach in cooler, tofu (48F - Cold Holding) as per operator less than 4 hours from walk in cooler.
Handwash sink not accessible for employee use at all times. Observed at both hand sinks in establishment kitchen and prep area both blocked by equipment.
Handwash sink used for purposes other than handwashing. Observed at front line hand sinks used as dump sink, observed chef use sink to rinse skillet.
Bowl or other container with no handle used to dispense food. Observed in containers of rice and flour at storage area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees EarPods stored on prep table at front sushi line.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed at flip top cooler in container of mixed onions and carrots container. Observed in containers of rice in storage area.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in tray of sushi rice.
No handwashing sign provided at a hand sink used by food employees. Observed at front counter hand sinks.
Wet mop not stored in a manner to allow the mop to dry.
Sep 12, 2025Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 16 recorded, 4 high priority.
4 High priority3 Intermediate9 Basic
Show 16 findings ▾
Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee begin to plate cooked hibachi vegetables onto plate and use bare hands to place onto plate. Coached employee on proper glove and bare hand procedures. Chef discarded plate and began to prepare new batch with washed gloved hands.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at cook line low boy cooler drawers raw chicken stored over raw cut beef. Observed at walk in cooler raw beef stored over raw salmon on cooling rack.
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line table a container of garlic butter (55F - Cold Holding) as per chef for 1 hour. Chef placed into cooler to rapid cool. Observed at beverage reach in cooler, tofu (48F - Cold Holding) as per operator less than 4 hours from walk in cooler.
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 for sushi rice at front prep area, as per chef for less than 2 hours placed at 11am. Chef placed time mark onto rice.
Handwash sink not accessible for employee use at all times. Observed at both hand sinks in establishment kitchen and prep area both blocked by equipment.
Handwash sink used for purposes other than handwashing. Observed at front line hand sinks used as dump sink, observed chef use sink to rinse skillet.
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 form not available for Alva and Edelvis hired less than 60 days.
Bowl or other container with no handle used to dispense food. Observed in containers of rice and flour at storage area.
Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees EarPods stored on prep table at front sushi line.
Employee with no hair restraint while engaging in food preparation. Observed for chef at cook line. Chef placed hat.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed at flip top cooler in container of mixed onions and carrots container. Observed in containers of rice in storage area.
In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed chef place tongs onto cook line prep counter on top of wiping cloth.
In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in tray of sushi rice.
No handwashing sign provided at a hand sink used by food employees. Observed at front counter hand sinks.
Stored food not covered. Observed at cook line reach in cooler cut watermelon wedge stored uncovered.
Wet mop not stored in a manner to allow the mop to dry.
Mar 14, 2025Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 10 violations recorded, none serious enough to require a return visit.
5 High priority1 Intermediate4 Basic
Show 10 findings ▾
Operating with an expired Division of Hotels and Restaurants license.
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at front line reach in coolers, raw steaks stored over raw shrimps.
Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed chef eat pop corn at front prep line then proceed to continue prepping raw fish. Coached employee on proper hand wash procedures.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed sushi rice time marked 10am-2pm. Time during inspection checked was 2:39pm. Chef removed to be discarded.
Toxic substance/chemical improperly stored. Observed stray bottles of cleaner stored on rack with rice warmer at front cook line.
Handwash sink not accessible for employee use at all times. Observed blocked by trash can at front line.
Bowl or other container with no handle used to dispense food. Ovserved in a container of rice at front line.
Employee eating in a food preparation or other restricted area. Observed chef eat pop corn at front prep line then proceed to continue prepping raw fish.
Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed in walk in cooler.
Wet mop not stored in a manner to allow the mop to dry. Observed stored in mop bucket at mop sink.
Sep 20, 2024Inspection Completed - No Further ActionRoutine Inspection
Met inspection standards. 5 violations recorded, none serious enough to require a return visit.
2 High priority1 Intermediate2 Basic
Show 5 findings ▾
Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee prep/ raw chicken, then proceeded to remove soiled gloves and place new pair without washing hands. Coached employee on proper hand washing procedures.
Raw animal food stored over/not properly separated from ready-to-eat food. Observed standing reach in freezer raw shrimp stored over slices of cheese cake.
Handwash sink used for purposes other than handwashing. Observed hand sink at cook line used as dump sink.
Cutting board has cut marks and is no longer cleanable. Observed at prep tables.
In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed in container of rice.
Jun 13, 2024Call Back - Admin. complaint recommendedRoutine Inspection
Referred for a formal case, which can lead to a fine. 2 violations recorded.
0 High priority1 Intermediate1 Basic
Show 2 findings ▾
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 for Angel R, as per operator working at the establishment for more than 2 months.
Cutting board has cut marks and is no longer cleanable. Observed for the prep units opposite hand wash sink,by hand wash sink
Apr 11, 2024Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 5 recorded, 1 high priority.
1 High priority1 Intermediate3 Basic
Show 5 findings ▾
Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish wahoo stored above ice cream located in #2 standing reach in freezer,dry storage area.
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 for Angel R, as per operator working at the establishment for more than 2 months.
Cutting board has cut marks and is no longer cleanable. Observed for the prep units opposite hand wash sink,by hand wash sink
Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.
Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed carrots stored above shredded beets located in the walk-in cooler.
Jan 12, 2024□ Call Back - CompliedRoutine Inspection
A return visit. The problems from the previous inspection had been dealt with.
0 High priority0 Intermediate0 Basic
Oct 27, 2023Warning IssuedRoutine Inspection
Violations found and a warning issued, with a return visit required. 6 recorded, 1 high priority.
1 High priority4 Intermediate1 Basic
Show 6 findings ▾
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw shell eggs stored above raw beef located in the walk-in cooler.
Handwash sink not accessible for employee use at all times. Observed cutting board,utensils stored in unit by the dish machine.
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.
No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Provided operator with form,completed during inspection.
Soap dispenser at handwash sink not working/unable to dispense soap. Observed at the front counter.
Food stored on floor. Observed bucket containing soy sauce stored on the dry storage floor.
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.