DirtyFLRestaurant Inspection Data

SAKE HOUSE

1625 Rinehart Road
Sanford, Florida, 32771
Seminole County County

Overall Food Safety Rating

★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports

All Inspection Reports

Inspection Date: 5/8/2025

Inspection #: Visit ID: 10738216

  • 14-05-4:Basic - Cardboard used to line food-contact shelves. Warning
  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Warning
  • 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Warning
  • 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. -onions stored next to handwash sink, operator relocated Corrected On-Site Warning
  • 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink at entrance to kitchen Repeat Violation Warning
  • 29-08-4:Basic - Plumbing system in disrepair. -cold water faucet leaking while in operation Warning
  • 25-32-4:Basic - Reuse of single-service or single-use articles. -egg cartons Warning
  • 10-05-5:High Priority - In-use utensil stored in unclean water at or above 135 degrees Fahrenheit., operator discarded water Corrected On-Site Warning
  • 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. -beef in walk-in freezer Warning
  • 52-01-4:Intermediate - Identity of food or food product misrepresented. -escolar sold as white tuna Warning
  • 31B-03-4:Intermediate - No soap provided at handwash sink. -handwash sink at entrance to kitchen, operator restocked Corrected On-Site Warning

Inspection Date: 12/9/2024

Inspection #: Visit ID: 8721682

  • 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -intake vents in kitchen soiled
  • 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. -bucket of potato flour stored on floor in dry storage area, operator relocated Corrected On-Site
  • 14-38-4:Basic - Food storage container cracked or broken. -kale container at sushi bar, operator switched out Corrected On-Site
  • 36-24-5:Basic - Hole in or other damage to wall. -walls around handwash sink in kitchen
  • 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. -scoop handle in contact with fried rice, operator removed scoop Corrected On-Site
  • 36-62-4:Basic - Light not functioning. -over dry storage area Repeat Violation
  • 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. -sushi bar glass door reach-in cooler, operator installed new thermometer Corrected On-Site
  • 33-38-4:Basic - No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink in kitchen
  • 29-08-4:Basic - Plumbing system in disrepair. -handwash sink in dry storage area, pvc pipe broken
  • 25-02-4:Basic - Unwrapped single-service utensils not presented so that only the handles are touched. -plastic forks in front service area
  • 14-17-4:Basic - Walk-in cooler shelves with rust that has pitted the surface.
  • 29-11-4:Basic - Water leaking from pipe and/or faucet/handle. -triple sink faucet leaking -handwash sink cold water handle leaking
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. -multiple wet wiping cloths stored on surfaces throughout the kitchen
  • 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. -potato flour
  • 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. -tested 2x=10ppm, operator changed sanitizer, retested 50 ppm Corrected On-Site
  • 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw beef stored over sauce buckets in walk-in cooler
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -torn kale 54F, per operator stored in water on sushi bar less than 3 hours, operator returned to lower portion of reach-in cooler to rapidly cool **Corrective Action Taken** Repeat Violation

Inspection Date: 5/30/2024

Inspection #: Visit ID: 8555640

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In the rice warmer
  • 35A-03-4:Basic - Dead roaches on premises. 2 under the dish table 2 on rack storing soap at the dish area
  • 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Line cook
  • 14-11-5:Basic - Equipment in poor repair. Gasket at the low boy line cooler Fry basket damaged
  • 29-09-4:Basic - Faucet/handle missing at plumbing fixture. At the mop sink
  • 36-62-4:Basic - Light not functioning. Stock room light
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Beef in the top of the make cooler
  • 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. At the prep areac
  • 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Prep sink
  • 31B-03-4:Intermediate - No soap provided at handwash sink. Prep sink
  • 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Lomein, cut lettuce in the cooler , at the sushi area the fish in the cooler

Inspection Date: 11/17/2023

Inspection #: Visit ID: 8343816

  • 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Container used to dispense starch,m in storage area. Corrected On-Site
  • 08B-38-4:Basic - Food stored on floor. Frying oil containers stored on kitchen floor.
  • 14-69-4:Basic - Ice buildup in sushi bar freezer chest.
  • 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
  • 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Sides of cooking equipment soiled with grease. - Sushi bar gasket soiled with grime.
  • 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
  • 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Kitchen reach in cooler. Green salad 44F/3.5 hours, instructed operator to place ice, or lower thermostat. **Corrective Action Taken**
  • 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 . Sushi rice at Sushi bar, 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.
  • 52-01-4:Intermediate - Identity of food or food product misrepresented. Talapia used for red snapper.. Corrected On-Site
  • 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. Corrected On-Site
  • 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.