SAKE TOO JAPANESE AND THAI RESTAURANT
10785 S.W. TRADITION SQUARE
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 7 health inspection reports
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All Inspection Reports
Inspection on 5/7/2025
High Priority
2
Intermediate
1
Basic
9
Total
12
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Repeat Violation
- 29-20-5:Basic - Actively draining dripping water in handwash sink from AC pipe.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. 2 door standing freezer. Corrected On-Site
- 14-05-4:Basic - Cardboard used to line food-contact shelves. In walk in cooler. Corrected On-Site
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Found at 25 ppm. Manager said they are washing, rinsing, and sanitizing in three compartment sink.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Gatorade bottle in walk in cooler. Employee removed. Corrected On-Site
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Crockpot used to store utensils was unplugged. Found at 94F. Employee plugged cord back in. **Corrective Action Taken**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters and white small portable fan.
- 10-05-5:High Priority - In-use utensil stored in unclean water in bucket at or above 135 degrees Fahrenheit. Educated staff.
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
Food safety inspection conducted on 5/7/2025 revealed 12 total violations (2 high priority, 1 intermediate, 9 basic).
Inspection on 4/18/2025
High Priority
4
Intermediate
0
Basic
3
Total
7
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Bulk machine
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside. Back door by walk in
- 08B-38-4:Basic - Food stored on floor. Bulk sauce
- 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. O ppm reran and now 100 ppm Corrected On-Site
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Unwashed mushrooms over ready to eat sauce Corrected On-Site Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw quail eggs over drinks Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Added splitter needs vacuum breaker on side with hose Repeat Violation
Food safety inspection conducted on 4/18/2025 revealed 7 total violations (4 high priority, 0 intermediate, 3 basic).
Inspection on 1/14/2025
High Priority
2
Intermediate
3
Basic
6
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 16-23-4:Basic - Accumulation of lime scale on the inside of the dishmachine.
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Men's/employees.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. 2 door reach in freezer. Repeat Violation
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. In kitchen above single serve items/ hand washing sink.
- 16-55-4:Basic - Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. 0 ppm. Please set up three compartment sink until dish machine has been serviced and reaches 50 ppm or higher.
- 08B-12-5:Basic - Stored food not covered. In reach in freezer on cook's line dumplings.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over raw shrimp and fruits in reach in freezer. Corrected On-Site Repeat Violation
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk. Employee date marked. Corrected On-Site
- 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/
- 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. Emailed and Employee started to fill out. Corrected On-Site
Food safety inspection conducted on 1/14/2025 revealed 11 total violations (2 high priority, 3 intermediate, 6 basic).
Inspection on 8/13/2024
High Priority
1
Intermediate
0
Basic
7
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Found on walls of ice machine used at sushi counter. Corrected On-Site
- 35A-06-4:Basic - Accumulation of dead or trapped, insects or other pests, in control devices. Dead pests found on pest trap above dish machine and found over rice and sugar. Provided multiple recommendations to staff. Corrected On-Site
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Soiled doors and handle 2 door standing silver reach in freezer.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Soy sauce and ginger on floor. Corrected On-Site
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Handle in flour. Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Frozen raw seafood on top of RTE mangos. Informed staff. Corrected On-Site
Food safety inspection conducted on 8/13/2024 revealed 8 total violations (1 high priority, 0 intermediate, 7 basic).
Inspection on 2/1/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 35B-08-4:Basic - Fly sticky tape hanging over food/food preparation area/food-contact equipment. Above dishmachine Corrected On-Site
Food safety inspection conducted on 2/1/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 12/1/2023
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 12/1/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 11/8/2023
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In cornstarch Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. In walk in cooler
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer.in walk in freezer
- 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. 0 ppm must set up 3 compartment sink to sanitize dishes until machine reaches 50ppm or higher Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shell eggs over cut mushrooms 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. Emailed and printed Corrected On-Site
Food safety inspection conducted on 11/8/2023 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).