DirtyFLRestaurant Inspection Data

SUSHI SAKE

Southwest 8th Street
Miami, Florida, 33130
Miami-Dade County County

Overall Food Safety Rating

★★☆☆☆ (2.4/5)
Based on 8 health inspection reports

All Inspection Reports

Inspection Date: 7/9/2025

Inspection #: 3639425

Inspection Date: 2/18/2025

Inspection #: Visit ID: 8829351

  • 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. -Observed employee eating in kitchen area.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over sauces in walk in cooler. Repeat Violation Admin Complaint
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw fish at sushi station cold held at 44-47F. Per operator, fish transfer to unit 1.5 hours prior to the inspection. Operator placed ice packs on fish for quick chill. **Corrective Action Taken** Repeat Violation Admin Complaint
  • 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. Observed no time mark on cooked shrimp held using time as a public health control. Per operator, shrimp cooked 1 hour prior to the inspection. Operator time marked shrimp. Corrected On-Site
  • 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -Observed handwashing sink at cookline used to stored container with batter. Operator removed and stored properly Corrected On-Site
  • 31B-03-4:Intermediate - No soap provided at handwash sink at front line.
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. -Observed all employees training certification from Florida Restaurant and Lodging Association are photocopies. Repeat Violation Admin Complaint

Inspection Date: 10/1/2024

Inspection #: Visit ID: 8990590

  • 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. -Observed accumulation of black mold like substance buildup inside ice machine. Operator clean and sanitize. 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 scoop with handle stored in sugar container. Operator removed. Corrected On-Site
  • 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees in sushi bar.
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -Observed sugar removed from the original container not identified by common name.
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw chicken stored over soybeans in walk in cooler. -Observed raw shell eggs stored over biscuits in walk in cooler. Operator relocate raw eggs. Corrected On-Site Repeat Violation
  • 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 stored over raw beef in walk in cooler. Operator relocate raw chicken. Corrected On-Site
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw fish used for sushi cold held at 47F in flip top cooler. Per operator, fish prep and placed in unit from yesterday. Item did not removed from unit since.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed raw fish used for sushi cold held at 47F in flip top cooler. Per operator, fish prep and placed in unit from yesterday. Item did not removed from unit since. See stop sale.
  • 53B-09-4:Intermediate - Required employee training provided by a third-party employee training program and operator unable to provide original certificate for employees trained. -Observed employees training certification photocopy

Inspection Date: 7/15/2024

Inspection #: Visit ID: 8758958

  • 12B-01-4:Basic - Employee eating while preparing food. -Observed employee eating while engaging in food preparation in kitchen area.
  • 08B-38-4:Basic - Food stored on floor. -Observed container with food item stored on walk-in cooler floor. -Observed bag with onions stored on kitchen floor.
  • 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 scoop with handle stored in container with mixed vegetables at flip top cooler. Operator removed. Corrected On-Site Repeat Violation
  • 35B-02-4:Basic - Insect control device installed over food preparation area. In kitchen
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Observed raw shell eggs stored over donut mixture in walk in cooler.
  • 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed at 3:40 p.m. no time marked on sushi rice held using time as a public health control. Per operator, rice was made at 11:30 a.m. Sushi rice exceeds 4 hours shelf life.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed dumplings and egg rolls cold held at 48F in flip top cooler. Per operator, both items transfer from walk in cooler 3.5 hours prior to the inspection. Operator placed ice packs on both items for quick chill. **Corrective Action Taken**
  • 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed at 3:40 p.m. no time marked on sushi rice held using time as a public health control. Per operator, rice was made at 11:30 a.m. Sushi rice exceeds 4 hours shelf life.
  • 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 at 3:40 p.m. no time marked on sushi rice held using time as a public health control. Per operator, rice was made at 11:30 a.m. Repeat Violation

Inspection Date: 3/11/2024

Inspection #: Visit ID: 8627645

  • 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk-in freezer.
  • 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 scoops with handles stored in rice and sugar containers.
  • 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing at room temperature in prep sink. Operator place items underneath running water. Corrected On-Site
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Observed sugar removed from the original container not labeled. Operator label Corrected On-Site
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed chlorine sanitizer at 00 ppm. Operator charged sanitizer. Test at 50 ppm. Corrected On-Site Repeat Violation
  • 12A-27-4:High Priority - Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands. Chef cracked raw shell eggs and then touch clean plate without changing gloves and wash hands. Employees changed gloves and wash hands after. Corrected On-Site
  • 12A-10-4:High Priority - Employee touched bare body part and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed chef touch his face and dispense ready to eat foods without changing gloves and wash hands. Educate employee. He then changes gloves and wash hands. 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. Observed at 12:12 p.m. no time mark on sushi rice held using time as a public health control. Per operator, rice prepared at 10:00 a.m. operator correctly time marked rice. Corrected On-Site
  • 53A-10-4:Intermediate - Lack of managerial control. Manager unable to determine dishwashing machine sanitizer solution empty.

Inspection Date: 1/23/2024

Inspection #: Visit ID: 8586071

  • 53A-05-6:Intermediate - - From initial inspection : 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/ - From follow-up inspection 2024-01-23: **Time Extended**
  • 31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink in kitchen. - From follow-up inspection 2024-01-23: **Time Extended**

Inspection Date: 1/8/2024

Inspection #: Visit ID: 8462103

  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -Observed flour removed from the original container not identified by common name.
  • 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. -Observed chlorine sanitizer at dishwashing machine at 00 ppm. Warning
  • 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. -Observed hotel and restaurant license expired on 12/01/2023. Operator renewed license during inspection. Corrected On-Site
  • 12A-02-4:High Priority - Server handled soiled dishes or utensils and then picked up plated food, served food, or prepared a beverage without washing hands. Observed female employee switching from dirty to clean utensils and plates without washing hands.
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -Observed fish at sushi station cold held at 45F. Per operator, items transfer to unit 3.5 hours prior to the inspection. Operator removed fish to walk in freezer for quick chill. **Corrective Action Taken**
  • 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/
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink in kitchen.
  • 31B-03-4:Intermediate - No soap provided at handwash sink in kitchen.

Inspection Date: 8/2/2023

Inspection #: Visit ID: 7947977

  • N/A:No Violations Were Observed