DirtyFLRestaurant Inspection Data

SUSHI SAKE MIMO

Based on 3 health inspections, SUSHI SAKE MIMO in MIAMI has earned a 1.0/5 food safety rating. Food safety practices have remained consistent.

Last inspection: 1 months ago · 3 reports on file

5700 BISCAYNE BLVD STE 101

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports

All Inspection Reports

3/2/2026· 1mo ago

Visit ID: 13522809

Met Inspection Standards

3 high, 5 int, 13 basic

  • 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. By walk in cooler. Repeat Violation
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents dusty by prep area and server area. Repeat Violation
  • 24-27-4:Basic - Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean cups stored near by hand sink exposed to splash.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket stored on top of ice machine not inverted. Employee inverted. Corrected On-Site Repeat Violation
  • 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed cutting boards by front counter kitchen across cook line.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored on top of prep table server area. Employee removed. Corrected On-Site Repeat Violation
  • 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 stored under shelves with coconut cream at bar area. Repeat Violation
  • 14-11-5:Basic - Equipment in poor repair. Observed reach in cooler gaskets torn. By front counter.
  • 36-22-4:Basic - Floor area(s) covered with standing water. Observed standing water on floor by bar area.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink bar area. Observed no sign at kitchen front counter by sushi station.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled front counter kitchen. Repeat Violation
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. Observed establishment operating with a DBPR license expired since 10-01-2025. Manager paid during inspection. 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. Observed raw chicken container stored over raw beef container at walk in cooler. Employee stored properly. Corrected On-Site
  • 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
  • 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 a trash can blocking hand sink front kitchen. Employee removed. Corrected On-Site Repeat Violation
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed a cleaning sponge stored inside hand sink front counter kitchen. Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink bar area. Repeat Violation
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at hand sink bar area.

9/17/2025· 7mo ago

Visit ID: 10918964

Met Inspection Standards

3 high, 7 int, 12 basic

  • 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Observed CO not secured stored inside walk in cooler.
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents dusty above ice machine. Observed ceiling dusty above three compartment sink.
  • 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket stored above ice machine not inverted.
  • 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee open drink cup of water stored above three compartment sink.
  • 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 an employee coffee machine by salad station prep table near clean plates.
  • 08B-38-4:Basic - Food stored on floor. Observed soy sauce containers stored on floor by three compartment sink. Observed a box of avocado stored on floor near walk in cooler.
  • 10-12-5:Basic - In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored above ice machine.
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink at bar area.
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan dusty. Repeat Violation
  • 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed SS Togo trays not inverted by Togo station. Employee inverted. Corrected On-Site
  • 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored inside mop bucket by mop sink.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed sugar container not labeled by salad station.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over RTE vegetables at reach in cooler across cook line.
  • 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed dishwasher changing task and proceeded to handle clean dishes. Coached employee to discarded soiled gloves and wash hands.
  • 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 (127F - Hot Holding) at prep table salad station. As per employee less than 1 hour. Employee reheat. **Corrective Action Taken**
  • 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed green,brown and blue cutting boards stored by sushi rice station near walk in cooler.
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Observed a cart with cups blocking hand sink by prep area near ice machine.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed food residue at hand sink under microwave. Repeat Violation
  • 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/ Repeat Violation
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand sink bar area.
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Observed no soap at hand sink bar area.
  • 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle with detergent no labeled under three compartment sink.

6/10/2025· 10mo ago

Visit ID: 10855288

Met Inspection Standards

2 high, 3 int, 3 basic

  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in the reach in cooler soiled.
  • 16-46-4:Basic - Old labels stuck to food containers after cleaning. Observed old labels on clean containers by the dishwasher. Operator removed. Corrected On-Site
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. By the sushi station.
  • 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 tempura mix (71F - TPHC); sushi rice (110F - TPHC) by the cook line with no time mark. As per operator, items were placed/made at 10am. Stop sale was issued.
  • 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 tempura mix (71F - TPHC); sushi rice (110F - TPHC) by the cook line with no time mark. As per operator, items were placed/made at 10am. Stop sale was issued.
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed handwashing sink by the sushi station with old food debris and dirty containers.
  • 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/ Observed 7 employees engaged in food preparation with no manager on duty.
  • 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 sushi rice and tempura mix using Time as a public health control with no written procedures. Form was emailed to manager, needs to be printed and posted.