SUSHI SAKE
10640 PINES BLVD #F102, PEMBROKE PINES 33026
Overall Food Safety Rating
★★½☆☆ (2.8/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection on 3/11/2024
High Priority
4
Intermediate
1
Basic
4
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 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.
Food safety inspection conducted on 3/11/2024 revealed 9 total violations (4 high priority, 1 intermediate, 4 basic).
Inspection on 1/23/2024
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 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**
Food safety inspection conducted on 1/23/2024 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 1/8/2024
High Priority
4
Intermediate
3
Basic
1
Total
8
Disposition: Follow-up Inspection Required
Inspection Details:
- 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.
Food safety inspection conducted on 1/8/2024 revealed 8 total violations (4 high priority, 3 intermediate, 1 basic).
Inspection on 8/2/2023
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 8/2/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).