DirtyFLRestaurant Inspection Data

SUSHI SAKE

Southwest 8th Street
Miami, Florida, 33130
Miami-Dade County County

Overall Food Safety Rating

★★½☆☆ (2.9/5)
Based on 6 health inspection reports

All Inspection Reports

Inspection Date: 7/21/2025

Inspection #: 3616230

Inspection Date: 2/18/2025

Inspection #: Visit ID: 10781517

  • 08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Boxes of chicken stored on floor of walk in freezer. Warning - From follow-up inspection 2025-02-18: Unable to open freezer door due to ice build up at the time of call back inspection. **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Heavy ice buildup in walk-in freezer. Repeat Violation Admin Complaint - From follow-up inspection 2025-02-18: Unable to open freezer door due to ice build up at the time of call back inspection. **Time Extended**
  • 41-17-4:Intermediate - - From initial inspection : Intermediate - Spray bottle containing sanitizer solution not labeled at hostess stand. Warning - From follow-up inspection 2025-02-18: Spray bottle containing sanitizer solution at bar area not labeled. **Time Extended**

Inspection Date: 2/17/2025

Inspection #: Visit ID: 8895211

  • 36-73-4:Basic - Floor heavily soiled/has accumulation of debris around ware washing areas. Warning
  • 08B-38-4:Basic - Food stored on floor. Boxes of chicken stored on floor of walk in freezer. Warning
  • 14-69-4:Basic - Heavy ice buildup in walk-in freezer. Repeat Violation Admin Complaint
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored over ready to eat carrot/onion mixture in sushi line flip top cooler. Raw beef stored above ready to eat mushrooms and lemons in four drawer cooler under grill top. Operator reorganized. Corrected On-Site Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Krab salad (51F - Cold Holding); raw shrimp (51F - Cold Holding); raw beef (51F - Cold Holding) stored in walk in cooler for less than 3 hours. Operator called service and moved items to separate reach in cooler to ensure proper cold holding. **Corrective Action Taken** Warning
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Frying pans stored in handwashing sink by front sushi prep/cook line areas. Operator removed. Corrected On-Site Repeat Violation Admin Complaint
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink by sushi prep line. Repeat Violation Admin Complaint
  • 41-17-4:Intermediate - Spray bottle containing sanitizer solution not labeled at hostess stand. Warning

Inspection Date: 9/20/2024

Inspection #: Visit ID: 8734135

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl's being used as scoops for cook rice and raw rice. Chef discarded bowls Corrected On-Site
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Cup of water on the cutting board in kitchen area. Chef discarded cup of water. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer has ice buildup
  • 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Walk in freezer door missing gasket .
  • 51-13-4:Basic - No Heimlich maneuver/choking sign posted.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over cooked vegetables. Chef moved eggs to bottom shelf Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Handwashing sink at front bar full with cloth towels and cleaning items. Manager removed items Corrected On-Site
  • 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test strips
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at handwashing sinks in kitchen area and front bar.
  • 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
  • 11-26-1:Intermediate - 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. Form was emailed

Inspection Date: 1/26/2024

Inspection #: Visit ID: 8554579

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.
  • 29-01-4:Basic - Portable water tank not enclosed or sloped to drain properly. Hws sink in men's restroom not draining. Manager unclogged sink Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Small top counter cooler at sushi bar at Salmon ; (48F - Cold Holding); tuna (48F - Cold Holding), chef moved items and called for maintenance

Inspection Date: 11/16/2023

Inspection #: Visit ID: 8355791

  • 03F-02-5:High Priority - 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. In the prep area, there are two pots sushi rice stored with no time mark. T8me marks were applied. Corrected On-Site