DirtyFLRestaurant Inspection Data

SUSHI SAKE

SUSHI SAKE in DAVIE has 7 health inspections on record with an overall food safety rating of 2.3/5. Recent inspections show improving food safety practices.

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

Overall Food Safety Rating

★★☆☆☆ (2.3/5)
Based on 7 health inspection reports

All Inspection Reports

Inspection Date: 11/4/2025

Inspection #: Visit ID: 13566578

  • 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. Observed at flip top cooler in sushi bar. Warning - From follow-up inspection 2025-11-04: Same **Time Extended**
  • 14-69-4:Basic - - From initial inspection : Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk in freezer. Warning - From follow-up inspection 2025-11-04: Same **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler at sushi station. Hamachi (52F - Cold Holding); salmon (49F - Cold Holding); wahoo (52F - Cold Holding); tuna (55F - Cold Holding); conch (52F - Cold Holding); Tofu(54F - Cold Holding) Observed at flip top cooler in preparation area raw chicken (46F - Cold Holding); raw beef (48F - Cold Holding); scallops (47F - Cold Holding); calamari (49F - Cold Holding); soft crab (49F - Cold Holding); lobster meat (49F - Cold Holding); lobster shell (49F - Cold Holding); pork dumplings (48F - Cold Holding) Observed at fryer station - egg wash (57F - Cold Holding); tofu (54F - Cold Holding) as per employee all items not portioned or prepared today, items held out of temperature for approximately 12 hours. See stop sale. Warning - From follow-up inspection 2025-11-04: Observed at flip top cooler in preparation area raw chicken (45F - Cold Holding); raw beef (46F - Cold Holding) as per employee items not portioned or prepared today. Items held out of temperature for approximately 90 minutes. Employee stored items in walk n cooler. Admin Complaint
  • 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at prepping area - green cutting board with mold like substance. Warning - From follow-up inspection 2025-11-04: Same **Time Extended**

Inspection Date: 11/3/2025

Inspection #: Visit ID: 10907550

  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at flip top cooler in sushi bar. Warning
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed at mop sink - purse hung from faucet. Employee removed and stored correctly. Warning
  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed at walk in freezer. Warning
  • 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at microwave in expo room. Employee cleaned item. Corrected On-Site Warning
  • 01B-07-4:High Priority - Food with mold-like growth. See stop sale. Observed at walk in cooler - dessert with mold like substance. See stop sale. Warning
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in cooler - raw beef stored washed and peeled vegetables. Employee stored items correctly. Observed at flip top cooler - raw fish eggs stored behind krab. Employee stored correctly.Corrected On-Site Corrected On-Site Warning
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler at sushi station. Hamachi (52F - Cold Holding); salmon (49F - Cold Holding); wahoo (52F - Cold Holding); tuna (55F - Cold Holding); conch (52F - Cold Holding); Tofu(54F - Cold Holding) Observed at flip top cooler in preparation area raw chicken (46F - Cold Holding); raw beef (48F - Cold Holding); scallops (47F - Cold Holding); calamari (49F - Cold Holding); soft crab (49F - Cold Holding); lobster meat (49F - Cold Holding); lobster shell (49F - Cold Holding); pork dumplings (48F - Cold Holding) Observed at fryer station - egg wash (57F - Cold Holding); tofu (54F - Cold Holding) as per employee all items not portioned or prepared today, items held out of temperature for approximately 12 hours. See stop sale. 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 at sushi station sushi rice without time mark, item held for approximately 12 hours. See stop sale. Warning
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at flip top cooler at sushi station. Hamachi (52F - Cold Holding); salmon (49F - Cold Holding); wahoo (52F - Cold Holding); tuna (55F - Cold Holding); conch (52F - Cold Holding); Tofu(54F - Cold Holding) Observed at flip top cooler in preparation area raw chicken (46F - Cold Holding); raw beef (48F - Cold Holding); scallops (47F - Cold Holding); calamari (49F - Cold Holding); soft crab (49F - Cold Holding); lobster meat (49F - Cold Holding); lobster shell (49F - Cold Holding); pork dumplings (48F - Cold Holding) Observed at fryer station - egg wash (57F - Cold Holding); tofu (54F - Cold Holding) as per employee all items not portioned or prepared today, items held out of temperature for approximately 12 hours. See stop sale. Warning
  • 03F-01-5:High Priority - 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 at sushi station sushi rice without time mark, item held for approximately 12 hours. See stop sale. 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. See stop sale. Observed at sushi station sushi rice pot #2 without time mark, item held for approximately 12 hours. See stop sale. Warning
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed at prepping area - green cutting board with mold like substance. Warning
  • 53B-02-5:Intermediate - 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 3 employees engaged in food manipulation without proof of training. Warning
  • 02C-04-5:Intermediate - Operator is not properly tracking/marking the number of days ready-to-eat, time/temperature control for safety food prepared onsite was held at refrigeration temperatures prior to freezing in order to properly date mark the food when it is thawed and held at refrigeration temperatures again. Observed at walk in freezer - fried plantains without refrigeration time mark. Employee provided date marked . Warning
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle of cleaner without label. Operator labeled spray bottle. Warning

Inspection Date: 2/20/2025

  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed back pack stored on preparing table in kitchen. Operator stored correctly. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Observed at walk in freezer - box of Krab stored directly on the floor. Additionally observed at walk in cooler - bucket of ginger stored directly on floor. Operator stored correctly. Corrected On-Site
  • 14-69-4:Basic - Ice buildup in walk-in freezer.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed in kitchen. Tongs hung on equipment.
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet. Observed at mop sink - hose attached without vacuum breaker.

Inspection Date: 2/20/2025

  • 14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk in cooler. Repeat Violation Warning - From follow-up inspection 2025-02-20: Same **Time Extended**
  • 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at appetizer station - raw chicken (47F - Cold Holding) as per operator item held out of temperature for approximately 2 hours. Operator stored item in walk in cooler. - From follow-up inspection 2025-02-20: Observed at appetizer station in flip top cooler - raw shrimp (45F - Cold Holding) as per operator item held out of temperature for approximately 12 hours. See stop sale. Admin Complaint

Inspection Date: 12/17/2024

  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Operator printed and hung current license. Corrected On-Site
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk in cooler. Repeat Violation Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed license expired, operator renewed license during inspection. Corrected On-Site
  • 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed on speed rack - tray of raw chicken stored over tray of raw beef. Operator stored correctly. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at appetizer station - raw chicken (47F - Cold Holding) as per operator item held out of temperature for approximately 2 hours. Operator stored item in walk in cooler.
  • 53B-14-5:Intermediate - Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed 2 employees engaged in food manipulation with expired employee training.

Inspection Date: 4/3/2024

Inspection #: Visit ID: 8487228

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed left interior wall of ice machine black/green mold-like substance
  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Sugar, tempura mix, panko and rice. Operator removed Corrected On-Site
  • 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee water bottle on counter next to sushi station
  • 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk-in freezer
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed mop wet nesting in mop bucket.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Working containers of sugar removed from original container not identified by common name. Operator labeled Corrected On-Site Repeat Violation
  • 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. Observed dishwasher machine 0 Ppm. Operator primed machine rechecked 100 Ppm Corrected On-Site
  • 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.

Inspection Date: 8/29/2023

Inspection #: Visit ID: 8383963

  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Front counter prep sushi bar and cook line- observed plates on storage shelf being stored not inverted. Employee stored plates inverted. Corrected On-Site
  • 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Main kitchen cook line at rice cooker- observed bowl and service spoon being stored in standing water 81 degrees F.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Cook line at flat top grill- observed squeeze bottles of sauces with no labeling. Operator labeled bottle. Corrected On-Site
  • 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. Provided operator with Form. **Corrective Action Taken**