SUSHI SAKE
Southwest 8th Street
Miami, Florida, 33130
Miami-Dade County County
Overall Food Safety Rating
★★☆☆☆ (2.1/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/30/2025
High Priority
3
Intermediate
5
Basic
3
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Walk in cooler - bowl without handle stored in bin of fresh cut vegetables.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Back storage room - case of water in plastic bottles stored on floor under shelving. Back storage room - cases of soy sauce in plastic containers stored on floor.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Ice machine. Operator removed scoop. Corrected On-Site
- 12A-16-4:High Priority - Both cookline employees entered cookline, put on gloves and began working with food - handling food containers and cooking - without first washing hands. Reviewed proper hand washing and employees washed hands. Corrected On-Site
- 08A-05-6:High Priority - Front counter flip top - raw fish stored over ready-to-eat vegetables. Operator stored all items properly. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cookkine - right flip top - cooked shrimp (41-48F), per operator placed in unit less than an hour ago. Observed item overfilled. Item not prepped or portioned today. Operator removed excess to quick chill. **Corrective Action Taken**
- 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. 2 employees, without food handler/CFM training. Reviewed Food Employee Reporting Agreement with operator. Operator has form. Repeat Violation
- 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. Sushi rice. Provided form to operator and reviewed. Repeat Violation
- 53B-13-5:Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Cookline - unlabeled spray bottle with glass cleaner.
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Prep area hand sink. Hot water knob not functioning. Water 82F.
Food safety inspection conducted on 4/30/2025 revealed 11 total violations (3 high priority, 5 intermediate, 3 basic).
Inspection on 10/2/2024
High Priority
2
Intermediate
4
Basic
1
Total
7
Inspection Details:
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Cookline - tongs hanging from fryer handle. Repeat Violation
- 12A-02-4:High Priority - Employee handled soiled dishes or utensils and then picked up clean dishes without washing hands. Reviewed proper procedures and employee washed hands. Corrected On-Site
- 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Front counter - raw fish/raw chicken in top section, stored over ready to eat sauces and vegetables in lower sections. Reviewed proper storage and operator began storing items properly. Walk in cooler - raw shell eggs stored over ready to eat sauces. Operator stored all items properly. **Corrective Action Taken**
- 11-27-4:Intermediate - 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. Provided handout to operator. Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Sushi station hand sink with items in sink - cup, sponge, ice. Operator removed items. 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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.
- 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. Sushi rice. Provided time as a public health control form to operator and reviewed.
Food safety inspection conducted on 10/2/2024 revealed 7 total violations (2 high priority, 4 intermediate, 1 basic).
Inspection on 5/28/2024
High Priority
0
Intermediate
1
Basic
6
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 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 cell phone charger above prep area at back kitchen area. Operator removed. Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Operator placed in a clean container. Corrected On-Site
- 02D-03-4:Basic - Label on a food item prepared and packaged onsite for customer self-service does not include product identity/description, date product was packaged and name and address of the establishment that prepared and packaged the food. Oil and sugar. Operator labeled. Corrected On-Site
- 08B-12-5:Basic - Stored food not covered. Observed opened bag of squid in walk-in Freezer. Operator closed bag. Corrected On-Site
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Operator inverted mop. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses throughout. Operator placed cloths in sanitizer solution. Corrected On-Site
- 11-27-4:Intermediate - 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.
Food safety inspection conducted on 5/28/2024 revealed 7 total violations (0 high priority, 1 intermediate, 6 basic).
Inspection on 2/14/2024
High Priority
0
Intermediate
3
Basic
3
Total
6
Disposition: Met Inspection Standards
Inspection Details:
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed on Sushi Station. Operation removed and replaced with fresh. Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed sanitizer buckets on the floor at sushi station. Operator cleaned, sanitized, and double bucketed. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand-washing soap and paper towels blocked by rice cookers at Sushi station. Operator rearranged shelves to correct. Corrected On-Site
- 53A-05-6:Intermediate - 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/
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed inoperable soap dispensers on Sushi station. Repeat Violation
Food safety inspection conducted on 2/14/2024 revealed 6 total violations (0 high priority, 3 intermediate, 3 basic).