SUSHI SAKE
1902 Hollywood Boulevard
Hollywood, Florida, 33020
Broward County County
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection Date: 7/17/2025
Inspection #: 3636739
Inspection Date: 3/19/2025
Inspection #: Visit ID: 10742025
- 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. Dish machine tested at 0ppm chlorine. Sanitizer low. Operator changed sanitizer, retested at 100ppm chlorine Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored above cooked shrimp tempura on speed rack in walk in cooler. Operator reorganized Corrected On-Site
- 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 held using time as a public health control marked with a time that exceeds the 4-hour limit. Sushi rice in kitchen area date marked 3-18, 6:50 PM.
- 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. Sushi rice in kitchen area date marked 3-18, 6:50 PM. See stop sale.
- 12A-03-4:Intermediate - Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands at triple sink. Discussed with operator. Operator instructed employee to rewash hands at hand wash sink Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Spray bottle containing purple substance at bar not labeled. Operator labeled disenfectant Corrected On-Site
Inspection Date: 12/12/2024
Inspection #: Visit ID: 8735711
- 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. Sushi rice prepared 2.25 hours has no time marking. Operator time marked to be discarded at the end of 4 hours Corrected On-Site
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. cooked shrimp (80F - Hot Holding) being held at room temperature for less than 1 hour. Discussed with operator, operator added to TPHC written procedure and time marked to be discarded at the end of 4 hours Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bar hand wash sink used as dump sink. Operator removed strainer and drink debris Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen hand wash sink. Operator refilled Corrected On-Site
Inspection Date: 10/30/2023
Inspection #: Visit ID: 8315060
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. -Observed all restrooms doors need self closing devices.
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator received a copy from the distributor 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. A poster has been given to the 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.