SUSHI SAKE
Southwest 8th Street
Miami, Florida, 33130
Miami-Dade County County
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 6 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 1/27/2025
High Priority
1
Intermediate
0
Basic
3
Total
4
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal ice cream cup inside reach in freezer at preparation area. Manager discarded food during inspection. Corrected On-Site
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed on veggies mix on reach in cooler at cook line. Employee removed scoop during inspection. 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 and the time removed from temperature control cannot be determined. See stop sale. Observed sushi rice not time marked, as per employee rice was cooked 45 minutes ago. Employee time marked sushi rice. Corrected On-Site
Food safety inspection conducted on 1/27/2025 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 10/4/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Inspection Details:
- 36-50-4:Basic - - From initial inspection : Basic - Unclean building components, attachments or fixtures. Observed grease accumulated on hood filters. - From follow-up inspection 2024-10-04: Still observed. **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 next to cutting board at sushi station. Corrected On-Site Repeat Violation - From follow-up inspection 2024-10-04: Still observed. **Time Extended** Corrected On-Site
Food safety inspection conducted on 10/4/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 7/17/2024
High Priority
1
Intermediate
1
Basic
6
Total
8
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation table next to dishwasher machine. Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food next to establishment Togo sauces inside reach in cooler next to kitchen door entrance. 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 personal bags on expo/carry out table. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Observed soy sauce plastic container stored on walk in cooler floor. Manager stored properly. Corrected On-Site Repeat Violation
- 36-50-4:Basic - Unclean building components, attachments or fixtures. Observed grease accumulated on hood filters.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed next to cutting board at sushi station. Corrected On-Site Repeat Violation
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed dumplings (47F - Cold Holding) at cook line, as per employee less than 1 hour. Employee closed lid during inspection. **Corrective Action Taken**
- 53A-03-7:Intermediate - Food manager certification expired. 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 Ricky Diaz,manager certification expired on 05/04/2024.
Food safety inspection conducted on 7/17/2024 revealed 8 total violations (1 high priority, 1 intermediate, 6 basic).
Inspection on 1/9/2024
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 33-16-4:Basic - - From initial inspection : Basic - Open dumpster lid. - From follow-up inspection 2024-01-09: **Time Extended**
- 29-11-4:Basic - - From initial inspection : Basic - Water leaking from pipe and/or faucet/handle. Observed leak under 3 compartment sink. - From follow-up inspection 2024-01-09: Still observed leaking pipe under 3 compartment sink, as per Manager work order is already placed. **Time Extended**
Food safety inspection conducted on 1/9/2024 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).
Inspection on 1/8/2024
High Priority
3
Intermediate
4
Basic
12
Total
19
Disposition: Facility Temporarily Closed
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed in batter container at preparation area, employee removed during inspection. Corrected On-Site
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Observed in unit at sushi station.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed at the entrance of the walk in cooler. Also under 3 compartment sink.
- 08B-38-4:Basic - Food stored on floor. Observed soy sauce plastic container stored on floor at preparation area, employee rearranged properly during inspection. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at the preparation area.
- 51-18-6:Basic - No copy of latest inspection report available.
- 33-16-4:Basic - Open dumpster lid.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp (frozen) bags in a container inside hand wash sink at the back of the kitchen. Employee moved to walk in cooler during inspection. **Corrective Action Taken**
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed leak under 3 compartment sink.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at preparation area.
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Observed approximately 13 rodent droppings on top of the dishwasher machine, also observed approximately 9 rodent droppings on the floor under dishwasher machine.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked tempura shrimp (52F - Cold Holding) in reach in cooler at the sushi station, as per employee over 24 hours. Employee discarded during inspection
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked tempura shrimp (52F - Cold Holding) in reach in cooler at the sushi station, as per employee over 24 hours. Employee discarded during inspection. Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed container with raw shrimp (frozen) inside HWS at the back area. Employee moved food to walk in cooler during inspection. 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/
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified at the sushi station. Employee identified solution during inspection. Corrected On-Site
Food safety inspection conducted on 1/8/2024 revealed 19 total violations (3 high priority, 4 intermediate, 12 basic).
Inspection on 7/12/2023
High Priority
3
Intermediate
4
Basic
7
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed in preparation area at the back of the establishment.
- 08B-38-4:Basic - Food stored on floor. Observed cases of vegetables stored on floor inside walk in cooler.
- 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Manager rearranged properly during inspection. Corrected On-Site
- 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 inside cut vegetables in reach in cooler at the front counter.employee removed during inspection. Corrected On-Site
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. Employee removed during inspection. Corrected On-Site
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at the sushi rice.
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed salmon (48F - Cold Holding); tuna (48F - Cold Holding) at the sushi station, as per employee he just finish setting up sushi station, employee add ice during inspection. **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. See stop sale. Observed in sushi rice, as per employee less than 1 hour.
- 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 form during inspection.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed trash can blocking hand wash sink at the sushi station.
- 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 form during inspection.
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at the front counter, Manager restocked during inspection. Corrected On-Site
Food safety inspection conducted on 7/12/2023 revealed 14 total violations (3 high priority, 4 intermediate, 7 basic).