SUSHI SAKE
Southwest 8th Street
Miami, Florida, 33130
Miami-Dade County County
Overall Food Safety Rating
★½☆☆☆ (1.5/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/19/2025
High Priority
0
Intermediate
1
Basic
4
Total
5
Inspection Details:
- 23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed under-counter cooler gasket soiled, unit located at cook line. Warning - From follow-up inspection 2025-02-19: **Time Extended**
- 21-02-4:Basic - - From initial inspection : Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Observed stored on prep cutting board attached to prep coolers at front line. Warning - From follow-up inspection 2025-02-19: **Time Extended**
- 21-09-4:Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed stored on prep cutting board attached to prep coolers at front line. Warning - From follow-up inspection 2025-02-19: **Time Extended**
- 21-38-4:Basic - - From initial inspection : Basic - Wiping cloth sanitizing solution stored on the floor. Observed at sushi station front line. Warning - From follow-up inspection 2025-02-19: **Time Extended**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board with mold-like substance or slime stains. Warning - From follow-up inspection 2025-02-19: **Time Extended**
Food safety inspection conducted on 2/19/2025 revealed 5 total violations (0 high priority, 1 intermediate, 4 basic).
Inspection on 2/13/2025
High Priority
5
Intermediate
1
Basic
7
Total
13
Inspection Details:
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed walk in cooler internal temperature approximately around 50F. Instructed chef not to store Time Control food in the walk in cooler until the unit is fixed. Warning
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Observed ceramic container cracked on the rim. Operator discarded it on site. Warning
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Hand wash sink at take out prep area. Warning
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed under-counter cooler gasket soiled, unit located at cook line. Warning
- 21-02-4:Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Observed stored on prep cutting board attached to prep coolers at front line. Warning
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed stored on prep cutting board attached to prep coolers at front line. Warning
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed at sushi station front line. Warning
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at reach in cooler located at front line by the cash register raw chicken stored over raw beef. Operator rearranged cooler on site. Corrected On-Site Warning
- 08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed in the reach in freezer located at preparation area at back of the kitchen raw squid stored over raspberry sauce not all commercially packaged. Operator rearranged freezer on site. Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed in the walk in cooler tempura shrimp (52F - Cold Holding); tempura shrimp (47F - Cold Holding), as per chef food was transferred to the walk in cooler from the reach in cooler located at front line by the cash register by him less than 2 hours ago. Instructed operator to immediately removed food from the walk in cooler and transferred it back to a properly working cooler to rapidly cool. **Corrective Action Taken** Repeat Violation Warning
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed interior paint and primer container stored on food storage shelf above the preparation table located by the walk in cooler. Operator removed it. Corrected On-Site Repeat Violation Warning
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed WC Chlorine sanitizer solution exceeded 150ppm. Operator added water to lower solution on site. Corrected On-Site Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board with mold-like substance or slime stains. Warning
Food safety inspection conducted on 2/13/2025 revealed 13 total violations (5 high priority, 1 intermediate, 7 basic).
Inspection on 11/19/2024
High Priority
6
Intermediate
2
Basic
2
Total
10
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 employees cell phone, backpack, keys stored on the preparation table at kitchen prep area.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee at prep area prepping food without hair restraint.
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towel used as liner under masago, at sushi station.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. N the prep cooler at cook line observed raw steak stored over spicy mayo sauce.
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook rinsing a pan in the prep sink located at cook line then continued to prepared food without washing hands and replaced gloves.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (50 F - Cold Holding), stored in ice, as per cook eggs were stored there for less than 2 hours. Employee added ice to the rim of the container to rapidly cool product and maintain proper cold holding temperature. In the sushi line observed raw tuna (48 F - Cold Holding), stored in double insert, as per chef he placed container there less than 1 hour ago. Instructed chef to transfer food to inside reach in cooler to rapidly cool down. **Corrective Action Taken**
- 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. Observed sushi rice under,under time as public health control not time marked. Chef stated that rice was placed under time control less than 2 hours ago. Instructed chef to time marked the sushi rice.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed sanitizer solution stored over clean pots at cook line near the fryers.
- 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/. Observed about 7 employees engaged in food preparation with no certified manager present. Repeat Violation
- 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.
Food safety inspection conducted on 11/19/2024 revealed 10 total violations (6 high priority, 2 intermediate, 2 basic).
Inspection on 4/24/2024
High Priority
1
Intermediate
3
Basic
6
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-45-4:Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard lining shelf under prep table at back prep area. Manager removed cardboard.. Corrected On-Site
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed in front of dish machine. Repeat Violation
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop buried inside temperature. Manager stored scoop upwards. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed at kitchen station, no hand wash sign at hand wash sink .
- 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed unwrapped straws at bar.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed at sushi station sink faucet leaking.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at cooking line inside reach cooler, raw beef stored above containers with garlic butter. Manager stored raw beef on bottom shelf under garlic butter. Corrected On-Site Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee provided paper towels..
- 27-09-4:Intermediate - No running water at hand wash sink. Observed at sushi station, no water, pipe leaking, water disconnected at sink.
- 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 some certifications expired 12/23/2023
Food safety inspection conducted on 4/24/2024 revealed 10 total violations (1 high priority, 3 intermediate, 6 basic).
Inspection on 10/31/2023
High Priority
1
Intermediate
3
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. At the time of the inspection observed reach in cooler by the cook line soiled.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. At the time of the inspection observed knives stored in between equipment's near the preparation area by the cook line.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover soiled in reach in cooler soiled.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the time of the inspection observed wet wiping cloth stored in the preparation area by the kitchen.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. At the time of the inspection observed sauce bottles containing different sauces missing labels.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over vegetables in walk in cooler.
- 52-03-4:Intermediate - Establishment advertised crab on menu/menu board but served imitation crab.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. At the time of the inspection observed Sushi Sake Hialeah Gardens menu serving raw tuna nachos. Not identified as raw product.
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.
Food safety inspection conducted on 10/31/2023 revealed 9 total violations (1 high priority, 3 intermediate, 5 basic).