SUSHI SAKE
9079 S DIXIE HWY, MIAMI 33156
Overall Food Safety Rating
★☆☆☆☆ (1.4/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/13/2025
High Priority
1
Intermediate
1
Basic
2
Total
4
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed interior of ice machine soiled in back area
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board in kitchen.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic butter (51F - Cold Holding) at cook line, as per operator for less than one hour. Operator moved garlic butter to reach in cooler for rapid cooling. **Corrective Action Taken**
- 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. Observed establishment utilizing time for sushi rice, no complete written procedures. Operator filled out form during inspection. Corrected On-Site
Food safety inspection conducted on 3/13/2025 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 10/21/2024
High Priority
7
Intermediate
1
Basic
3
Total
11
Inspection Details:
- 36-22-4:Basic - Floor area(s) covered with standing water inside of walk in cooler. Repeat Violation
- 08B-38-4:Basic - Food stored on floor. Observed a plastic container with ginger stored on floor next to shelf storage area. Operator moved the container to a shelf. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed rice containers and sugar container not identified by common name. Repeat Violation
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw lobster tails stored over ice cream at reach in freezer. Operator relocated the lobster tail to the bottom part of the reach in freezer. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over cooked scrambled eggs at reach in cooler front counter. Operator relocated the products. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed massago (50 F - Cold Holding) at reach in cooler sushi station. As per operator for less than two hours. Operator moved the product to another reach in cooler for rapid cooling. **Corrective Action Taken**
- 01B-19-5:High Priority - Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Observed sushi rice no time marked. As per the operator over night. Operator discarded the rice. **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 sushi rice no time marked. As per the operator over night. Operator discarded the rice. **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. Observed white rice (104 F - Hot Holding) at rice cooker. As per operator the rice cooker was disconnected for less than one hour. Operator connected the rice cooker to reheat the rice. **Corrective Action Taken** Repeat Violation
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Observed sanitation bucket stored next to vegetables at reach in cooler. Operator moved the sanitizer bucket to another shelf. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed container inside of the hand wash sink sushi station.
Food safety inspection conducted on 10/21/2024 revealed 11 total violations (7 high priority, 1 intermediate, 3 basic).
Inspection on 3/5/2024
High Priority
2
Intermediate
1
Basic
6
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Observed two employees wearing watches while preparing food. Employees removed the watches. Corrected On-Site
- 36-22-4:Basic - Floor area(s) covered with standing water at walk in cooler. Repeat Violation
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed a knife stored between two reach in cooler at front counter. Operator removed the knife and sent it to clean up. **Corrective Action Taken**
- 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 utensil handle touching the raw chicken. Operator removed the utensil. Corrected On-Site Repeat Violation
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees at women bathroom.
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed rice container not identified by common name.
- 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 raw beef stored over raw shrimp at reach in cooler front counter. Operated rearranged the products. 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. Observed white rice (111 F - Hot Holding) at rice cooker. As per operator was made it 2 hrs ago. Operator connected the rice cooker to reheat the product. **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. Form was provided. **Corrective Action Taken** Repeat Violation
Food safety inspection conducted on 3/5/2024 revealed 9 total violations (2 high priority, 1 intermediate, 6 basic).
Inspection on 7/18/2023
High Priority
4
Intermediate
4
Basic
7
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed plastic containers stored not inverted at shelf over the rice cookers. Operator inverted the containers. Corrected On-Site
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Observed wet nesting on plastics containers at shelf above rice cookers.
- 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water on floor at walk in cooler and next to ice machine.
- 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 in use spoon handle touching the tofu. Operator removed the spoon. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. At women bathroom.
- 25-22-4:Basic - Single-service articles stored next to handwash/food preparation sink exposed to splash. At front counter. Operator removed the single service articles. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw beef stored over pineapple and squeezed bottles at reach in cooler front counter. And raw beef stored over bottles of water and over fruit at walk-in cooler. Operator relocated the products. Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed tofu (66 F - Cold Holding) at preparation table next to miso soup. As per operator for less than one hour. Operator moved the tofu to the reach in cooler for rapid cooling. **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 sushi rice has no time marking. As per operator since one hour ago. Operator time marked the sushi rice. Corrected On-Site Repeat Violation
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Observed chlorine sanitizer solution at > 200 ppm. Operator added water to get 100 ppm. 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.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed hand wash sink blocked by dishes. Operator removed the dishes. Corrected On-Site Repeat Violation
- 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.
- 31B-06-4:Intermediate - Soap dispenser at handwash sink not working/unable to dispense soap at front counter. Operator repaired the dispenser. Corrected On-Site
Food safety inspection conducted on 7/18/2023 revealed 15 total violations (4 high priority, 4 intermediate, 7 basic).