DirtyFLRestaurant Inspection Data

SAKE HOUSE

With 7 inspections documented, SAKE HOUSE maintains a 2.4/5 food safety rating in BRANDON. Food safety practices have remained consistent.

760 West Lumsden Road
Brandon, Florida, 33511
Hillsborough County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 7/31/2025

Inspection #: Visit ID: 13474169

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Pint container used as scoop in bulk sugar. Operator removed
  • 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Small reach in freezer under sushi line door handles soiled.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Tank for soda fountain unsecured.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep surface near sushi bar cutting board.
  • 08B-38-4:Basic - Food stored on floor. Vinegar solution for sushi rice on floor by rear hand sink. Bag of carrots on floor in walk in cooler. Operator placed items on shelf. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in reach-in freezer. Freezer under sushi bar
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop,stored,on soda fountain grate.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed on oven door. Operator removed. Corrected On-Site
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed in white reach in cooler. Observed in sushi coolers on sushi line.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease buildup.
  • 08B-39-4:Basic - Raw fruits/vegetables not washed prior to preparation. Observed employee cut unwashed avocado. Instructed staff that all unwashed produce must be rinsed before cutting. Employee rinsed the avacados. Corrected On-Site
  • 14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface.
  • 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall unspent sink at dish machine has mold-like buildup
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over bottled sauces in walk in cooler. Operator moved shrimp to lower shelf. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poultry (45F); Fish (46F). Operator moved to walk in cooler. **Corrective Action Taken**
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink near kitchen door blocked by rolling cart with rice cooker. Operator moved cart. Hand sink by ice machine used to store ice scoops. Operator removed scoops. Corrected On-Site
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in reach in coolers and walk in cooler not date marked.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with blue liquid in cabinet under microwave in wait station. Unlabeled bottle with purple liquid on oven door handle.

Inspection Date: 5/13/2025

Inspection #: Visit ID: 10766514

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
  • 14-11-5:Basic - Equipment in poor repair. Dish machine not currently in operation, manager needs to order more sanitizer. Currently using 3 compartment sink to wash rinse and sanitize equipment and dishes
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At sushi and far cook line hand sink
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters had excessive grease buildup
  • 36-50-4:Basic - Unclean building components, attachments or fixtures. Observed soiled hood system on cook lime
  • 01D-08-5:High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. For fresh Salmon. Manager got aquaculture letter from vendor Corrected On-Site
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink on sushi station blocked with pan of sauces. Manager removed Corrected On-Site
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. On sushi station, or cook line. Manager placed paper towels Corrected On-Site
  • 53B-01-5:Intermediate - 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. Blank Safe staff cards present. Manager trained and signed and filled out certificates for some employees **Corrective Action Taken**
  • 31B-03-4:Intermediate - No soap provided at handwash sink. At sushi station hand sink
  • 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. For sushi rice and tempura shrimp
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Bottle of purple degreaser not labeled on cook line
  • 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit shut off at employee handwash sink. At sushi station and cook line.

Inspection Date: 2/5/2025

Inspection #: Visit ID: 10767332

  • N/A:No Violations Were Observed

Inspection Date: 1/28/2025

Inspection #: Visit ID: 10766305

  • 22-41-4:High Priority - - From initial inspection : High Priority - 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. Chlorine tested at 0ppm. Operator replaced line to chlorine, retested at 0ppm. Warning - From follow-up inspection 2025-01-28: **Time Extended**
  • 02C-02-5:Intermediate - - From initial inspection : Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in reach in cooler at sushi line not date marked. Warning - From follow-up inspection 2025-01-28: **Time Extended**

Inspection Date: 1/27/2025

Inspection #: Visit ID: 8790584

  • 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Drink glasses at wait station. Warning
  • 08B-38-4:Basic - Food stored on floor. Buckets of soy sauce. Panko bread crumbs. Employees removed from floor Corrected On-Site Repeat Violation Warning
  • 10-08-5:Basic - Ice scoop handle in contact with ice. Employee removed scoop Corrected On-Site Warning
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Ice scoop observed in sink near ice machine. Warning
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Area under soda fountain nozzles have food buildup. Microwave at cookline soiled with food buildup. Warning
  • 22-41-4:High Priority - 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. Chlorine tested at 0ppm. Operator replaced line to chlorine, retested at 0ppm. Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Sushi Line, Cold Holding ; Salmon (55F); Tuna (54F); Snapper (45F); Cooked Egg (50F); smoked Salmon (47F); Cream Cheese (47F); Imitation Crab (48F); Yellowfin (55F) Observed employee remove and discard. Corrected On-Site Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi Line, Cold Holding ; Salmon (55F); Tuna (54F); Snapper (45F); Cooked Egg (50F); smoked Salmon (47F); Cream Cheese (47F); Imitation Crab (48F); Yellowfin (55F) Employee discarded items Warning
  • 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 and the time removed from temperature control cannot be determined. Tempura shrimp, fried chicken and batter at fry station. Held at room temperature. Operator stated items placed at 11:30am, current time 205:pm. Operator place 4 hour tile stamp on items. Corrected On-Site Warning
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Warning
  • 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Operator printed and posted advisory during inspection. Corrected On-Site Warning
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Several items in reach in cooler at sushi line not date marked. Warning

Inspection Date: 12/11/2023

Inspection #: Visit ID: 8567284

  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 08B-38-4:Basic - Food stored on floor. Bag onion
  • 10-08-5:Basic - Ice scoop handle in contact with ice.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Room temperature
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Plastic bucket at sushi counter
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles,cooked chicken

Inspection Date: 11/28/2023

Inspection #: Visit ID: 8361119

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses.
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
  • 31B-03-4:Intermediate - No soap provided at handwash sink.
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked meats