SAKE HOUSE

Name: SAKE HOUSE
Address: 760 W LUMSDEN RD, BRANDON, FL, 33511, US
Rating: 59

760 W LUMSDEN RD, BRANDON, FL 33511

License #3906224

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

59 Grade F / 100

Failing Health Score

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Quick take

SAKE HOUSE in BRANDON currently holds an InspectFL Health Score of 59 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on April 9, 2026. Across those visits, inspectors documented 36 total violations — 4 critical, 10 major, 22 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on April 9, 2026 shows 18 observation rows: 2 critical, 7 major, and 9 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Noodles and sauces in walk in cooler
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw meats over ready to eat sauce in walk in cooler
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board cooks line Interior ice machine
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach in coolers on cooks line Hood filters soiled Exterior ice machine Door handle walk in cooler Dry storage racks heavily soiled
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Spoons in kitchen
[31A-09-4] Handwash sink not accessible for employee use at all times. Ice scoops stored in handwash sink next to ice machine. Handwashing sink in sushi station sauces stored in sink. Employee removed
[36-73-4] Floor soiled/has accumulation of debris. Under cooking equipment
[41-17-4] Spray bottle containing toxic substance not labeled. Purple chemical under prep table
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Manager states written procedures are at home office
[31B-03-4] No soap provided at handwash sink. Sushi handwash sink
[51-11-4] Carbon dioxide/helium tanks not adequately secured.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. In rice
[10-20-4] In-use tongs stored on equipment door handle between uses.
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation.
[52-04-5] Establishment advertised a specific fish on the menu/menu board but served another type of fish. Menu states red snapper and cooler is labeled snapper. When asked the manager (Shui Yan Lin ) where snapper is she stated employees use tilapia. Invoice from SK Foods Solutions on 4/6/26 show order of tilapia Menu states fried grouper. No grouper present or on invoices. When asked manager Shui Yan Lin what they use she stated Swai. Invoice from 3/26/26 from performance foodservice shows Swai purchase. No invoices on site for grouper or red snapper. Establishment does not have any tilapia or Swai on menus.
[41-10-4] Toxic substance/chemical improperly stored. Purple chemical in spray bottles next panko
[14-11-5] Equipment in poor repair. Gasket torn reach in cooler and reach in freezer on cooks line Ice build up reach in freezer Rusted racks in walk in cooler
[14-01-5] Bowl or other container with no handle used to dispense food. Bulk bin under prep table in kitchen

Disposition: Inspection Completed - No Further Action
[14-01-5] Bowl or other container with no handle used to dispense food. Pint container used as scoop in bulk sugar. Operator removed
[10-12-5] In-use ice scoop stored on soiled surface between uses. Ice scoop,stored,on soda fountain grate.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Poultry (45F); Fish (46F). Operator moved to walk in cooler.
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand sink near kitchen door blocked by rolling cart with rice cooker. Operator moved cart. Hand sink by ice machine used to store ice scoops. Operator removed scoops.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Wall unspent sink at dish machine has mold-like buildup
[41-17-4] Spray bottle containing toxic substance not labeled. Unlabeled spray bottle with blue liquid in cabinet under microwave in wait station. Unlabeled bottle with purple liquid on oven door handle.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep surface near sushi bar cutting board.
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Observed in white reach in cooler. Observed in sushi coolers on sushi line.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Tank for soda fountain unsecured.
[08B-39-4] Raw fruits/vegetables not washed prior to preparation. Observed employee cut unwashed avocado. Instructed staff that all unwashed produce must be rinsed before cutting. Employee rinsed the avacados.
[10-20-4] In-use tongs stored on equipment door handle between uses. Observed on oven door. Operator removed.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Small reach in freezer under sushi line door handles soiled.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Multiple items in reach in coolers and walk in cooler not date marked.
[14-33-4] Reach-in cooler shelves with rust that has pitted the surface.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored over bottled sauces in walk in cooler. Operator moved shrimp to lower shelf.
[14-69-4] Ice buildup in reach-in freezer. Freezer under sushi bar
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters soiled with grease buildup.
[08B-38-4] Food stored on floor. Vinegar solution for sushi rice on floor by rear hand sink. Bag of carrots on floor in walk in cooler. Operator placed items on shelf.

Community reaction

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Community pulse