SAKE HOUSE
824 Lomax Street
Jacksonville, Florida, 32204
Riverside
Duval County County
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 5 health inspection reports
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Nearby Locations
All Inspection Reports
Inspection on 1/29/2025
High Priority
4
Intermediate
3
Basic
14
Total
21
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. On panko, removed by employee Corrected On-Site
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan/vent in walk in cooler
- 06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw tuna, explained to him and he punctured them Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above ginger on shelf at sushi bar, employee removed drink, 2 drinks without lids at cook line Corrected On-Site Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Making sushi Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gasket torn in box freezer at sushi area Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Employee removed it Corrected On-Site
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Small crack in box freezer at sushi area
- 51-18-6:Basic - No copy of latest inspection report available.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket and door frame in box freezers at sushi area, shelf up in walk in cooler Repeat Violation
- 25-05-4:Basic - Single-service articles improperly stored. To go containers in box on floor, dining/storage area, Corrected On-Site
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Also microwave Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi area Repeat Violation
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. White powders in sow buckets, employee write names on Corrected On-Site
- 08B-56-4:High Priority - Food stored in ice used for drinks. In ice bin, employee removed them and discarded ice 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. Raw shelled eggs on shelf above raw crab, employee rearranged reach in cooler Corrected On-Site
- 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. For cut kale at sushi bar, employee wrote time on **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 115f soup, on stove off, employee turned burner on and got to 165f 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. For two people that employee training can't be found 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. One Spanish prep person for a year and a server for 2 years, manager couldn't find certificates Repeat Violation Admin Complaint
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Red liquid by ice machine, cleaner by employee Repeat Violation
Food safety inspection conducted on 1/29/2025 revealed 21 total violations (4 high priority, 3 intermediate, 14 basic).
Inspection on 10/29/2024
High Priority
3
Intermediate
5
Basic
11
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink at sushi area,
- 13-04-4:Basic - Employee with no beard guard/restraint while engaging in food preparation. Cook cooking
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Sushi chef, he put one o, server portioning sauces Corrected On-Site Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gasket torn in box freezer at sushi area and upright freezer by triple sink Repeat Violation
- 29-09-4:Basic - Faucet/handle missing at plumbing fixture. Cold water handle at hand at sink cook line turns all the way and water doesn't come out
- 10-08-5:Basic - Ice scoop handle in contact with ice. In ice bin, employee moved it Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. In one little cooler at sushi area
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf at sushi area, door frame in upright freezer , also shelves in walk in cooler Repeat Violation
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Rear Repeat Violation
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Also inside if microwave
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At sushi area Repeat Violation
- 12A-17-4:High Priority - Employee rubbed hands together for less than 10-15 seconds while washing hands. Washed only 7 seconds after he grabbed raw shrimp and then grabbed basket with crunchy, explained to him and he washed again Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Sushi rolls with raw fish iron shelf above cream cheese and krab, little cooler at sushi bar, employee rearranged Corrected On-Site Repeat Violation Admin Complaint
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl in bucket at sushi area, Ted strip turned almost black, employee diluted it, 100 ppm Corrected On-Site
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsed dish in hand sink, explained to her
- 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. For 2 employees that manager couldn't find cards for
- 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. Manager couldn't find 2 employee training cards for old employees, more than 6 months
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Red liquid by dish machine, labeled degreaser by manager Corrected On-Site Repeat Violation
Food safety inspection conducted on 10/29/2024 revealed 19 total violations (3 high priority, 5 intermediate, 11 basic).
Inspection on 4/1/2024
High Priority
2
Intermediate
2
Basic
13
Total
17
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In sugar
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Food splatter by walk in cooler Repeat Violation
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Old one Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep counter, employee moved it Corrected On-Site Repeat Violation
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Making sushi, put on hat Corrected On-Site Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gasket torn in little cooler and box freezer, sushi area Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Sushi bar, employee placed one Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Box freezer gasket is soiled, sushi area, shelves in walk in cooler,
- 35B-03-4:Basic - Outer openings not protected with self-closing doors. Rear door
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Repeat Violation
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Hand sink by cook line
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Server area, discarded by mgr Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Sugar per manager, wrote it, bulk container Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon on shelf above wasabi in little sushi cooler, employee rearranged Corrected On-Site Repeat Violation Admin Complaint
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs on shelf above raw crab in reach in cooler, employee rearranged it Corrected On-Site Repeat Violation Admin Complaint
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Two pitchers in handsink at server area, employee moved them Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Degreaser by dish machine, manager wrote name on Corrected On-Site
Food safety inspection conducted on 4/1/2024 revealed 17 total violations (2 high priority, 2 intermediate, 13 basic).
Inspection on 10/31/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 10/31/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 10/23/2023
High Priority
5
Intermediate
5
Basic
16
Total
26
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In soy sauce and on crunchy Repeat Violation
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Server area Repeat Violation
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Server area and by walk in cooler
- 24-26-4:Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Clean cutting board on floor at sushi area
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Old one Repeat Violation
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above utensils, server area, employee moved them, Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Sushi chefs and server scooping rice Repeat Violation
- 14-11-5:Basic - Equipment in poor repair. Gasket in upright freezer Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Soda syrup boxes on floor, dining area, bucket of ginger in sushi area, employee placed them on shelf Corrected On-Site
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Two little coolers in sushi area
- 51-18-6:Basic - No copy of latest inspection report available.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Toaster in sushi area, gasket in box freezer, sushi area Repeat Violation
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Sushi area Repeat Violation
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm by ice bin, for counters, employee added more chl, 100 ppm Corrected On-Site
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Server area
- 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. 0 ppm, empty jug, employee placed new one, still not dispensing, will set up manual sanitation. Corrected On-Site Warning
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee grabbed distrust dishes then grabbed clean dishes, explained to him and he washed hands Corrected On-Site Repeat Violation Admin Complaint
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine not dispensing because jug is empty, employee changed it but still not dispensing. **Corrective Action Taken** Repeat Violation Admin Complaint
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp in container on top of bucket with sauce, employee rearranged walk in cooler Corrected On-Site Repeat Violation Admin Complaint
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs on shelf above raw shrimp, explained to cook and he rearranged reach in cooler Corrected On-Site Repeat Violation Admin Complaint
- 16-33-4:Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For dish machine Repeat Violation
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Pitcher in hand sink at server area, employee moved it Corrected On-Site
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by ice bin, employee placed some 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. One new employee, she read it Corrected On-Site 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. Mgr couldn't find it, has blank copy, times on food
Food safety inspection conducted on 10/23/2023 revealed 26 total violations (5 high priority, 5 intermediate, 16 basic).