SUSHI SAKE
Southwest 8th Street
Miami, Florida, 33130
Miami-Dade County County
Overall Food Safety Rating
★★½☆☆ (2.6/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 2/26/2025
High Priority
0
Intermediate
2
Basic
1
Total
3
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed colander inside hand wash sink bar area. Operator removed. Corrected On-Site Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Repeat Violation
Food safety inspection conducted on 2/26/2025 revealed 3 total violations (0 high priority, 2 intermediate, 1 basic).
Inspection on 8/28/2024
High Priority
0
Intermediate
4
Basic
6
Total
10
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Kitchen.
- 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 jacket and employee bag near drinks in Bar area. Also observed employee cellular phone near fryer machine bar area. Operator removed the phone. **Corrective Action Taken**
- 10-14-5:Basic - Ice bucket/shovel stored on floor between uses. Kitchen. Operator removed. Corrected On-Site
- 10-08-5:Basic - Ice scoop handle in contact with ice. Bar area. Operator removed during inspection. **Corrective Action Taken** Repeat Violation
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan inside walk in cooler. Repeat Violation
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 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. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed colander inside hand wash sink located front counter area. Operator removed during inspection. Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
- 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/
Food safety inspection conducted on 8/28/2024 revealed 10 total violations (0 high priority, 4 intermediate, 6 basic).
Inspection on 3/18/2024
High Priority
0
Intermediate
3
Basic
4
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Observed plastic container with soy sauce stored on floor walk in cooler.
- 36-24-5:Basic - Hole in or other damage to wall. Near three compartment sink kitchen.
- 10-08-5:Basic - Ice scoop handle in contact with ice. Bar area. Operator removed. **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Walk in cooler fan.
- 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.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area. Operator provided during inspection.
- 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. Roxana, Aldrubal, Estefania.
Food safety inspection conducted on 3/18/2024 revealed 7 total violations (0 high priority, 3 intermediate, 4 basic).
Inspection on 2/8/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items in frontline prep cooler opposite grill: Cooked eggs at 61, 62, 63, 63. Cooked shrimp 60 Raw shrimp 60 raw scallops 60 (Overnight temperatures ) Garlic butter at 52 at grill (item placed at least 4 hours before ) Warning - From follow-up inspection 2024-02-08: At callback : raw shrimp 50°. Cooked egg 50° . Slaw 50°. In cooler. Frontline. Placed about 1 hours before. Moved by manager. Admin Complaint
Food safety inspection conducted on 2/8/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 2/5/2024
High Priority
3
Intermediate
6
Basic
2
Total
11
Disposition: Follow-up Inspection Required
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
- 14-74-7:Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Frontline cooler not functioning. No power to cooler.
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No proof of parasite destruction. Warning
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following items in frontline prep cooler opposite grill: Cooked eggs at 61°, 62°, 63°, 63°. Cooked shrimp 60° Raw shrimp 60° raw scallops 60° (Overnight temperatures ) Garlic butter at 52° at grill (item placed at least 4 hours before Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items in frontline prep cooler opposite grill: Cooked eggs at 61°, 62°, 63°, 63°. Cooked shrimp 60° Raw shrimp 60° raw scallops 60° (Overnight temperatures ) Garlic butter at 52° at grill (item placed at least 4 hours before ) Warning
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of food manager certification. Warning
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips available.
- 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/ About 6 food service employees onsite with no certified food manger present. Repeat Violation Admin Complaint
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at frontline Hand wash sink.
- 53B-01-5:Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training available. Warning
- 31B-03-4:Intermediate - No soap provided at handwash sink. No soap at frontline Hand wash sink.
Food safety inspection conducted on 2/5/2024 revealed 11 total violations (3 high priority, 6 intermediate, 2 basic).