SUSHI SAKE
14649 SW 104 ST #19
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 2 health inspection reports
All Inspection Reports
Inspection on 3/18/2025
High Priority
1
Intermediate
1
Basic
4
Total
6
Inspection Details:
- 29-20-5:Basic - Standing water or very slow draining water in handwash sink, three-compartment sink, or mop sink. Observed standing water at sushi station
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed wahoo thawing at room temperature at sushi station.
- 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. Observed pipe leaking under triple sink.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed on cutting board at sushi station.
- 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 cooked shrimp (68F - Hot Holding) at sushi station. As per operator for approximately 20 minutes. Operator reheated the product. **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. Discussed and provided to person in charge via email.
Food safety inspection conducted on 3/18/2025 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).
Inspection on 9/6/2024
High Priority
4
Intermediate
2
Basic
16
Total
22
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on both bathrooms.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed on flour container at kitchen area. **Corrected On-Site**
- 21-17-4:Basic - Clean linens stored on floor. Observed by back door.
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on preparation table at kitchen area. **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 drink on preparation table, at kitchen area. **Corrected On-Site**
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee at sushi station.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
- 36-01-4:Basic - Floor not cleaned when the least amount of food is exposed. Observed throughout kitchen.
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Observed at sushi station.
- 08B-38-4:Basic - Food stored on floor. Observed cooking oil container stored on floor at cook line. **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 cut onions container at cook line. **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil on standing water at 89° next to flat grill. **Corrected On-Site**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Observed on units at cook line.
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. **Corrected On-Site**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed several WC at kitchen area, also at sushi station.
- 21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. Observed at cook line. **Corrected On-Site**
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
- 22-35-5:High Priority - Food preparation sink has soil/old food residue. Observed at sushi station.
- 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 at sushi station, as per chef less than 1 hour.
- 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 miso soup (98F - Hot Holding) at kitchen area, as per employee soup was from previous shift and she discarded during inspection. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards at cook line.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified at kitchen area.
Food safety inspection conducted on 9/6/2024 revealed 22 total violations (4 high priority, 2 intermediate, 16 basic).