SAKE HOUSE

Name: SAKE HOUSE
Address: 1478 RIVERPLACE BLVD 101, JACKSONVILLE, FL, 32207, US
Rating: 10.5

1478 RIVERPLACE BLVD 101, JACKSONVILLE, FL 32207

License #2614122

🍱 Japanese/Sushi ℹ️

10.5 Grade F / 100

Failing Health Score

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Latest inspection

September 30, 2026 · 12 findings · 4 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SAKE HOUSE in JACKSONVILLE currently holds an InspectFL Health Score of 10.5 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on September 30, 2026. Across those visits, inspectors documented 138 total violations — 26 critical, 28 major, 84 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 16, 2025

The latest inspection on September 30, 2026 shows 12 observation rows: 4 critical, 3 major, and 5 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

78%

Inspector notes

138

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

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F record

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*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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw beef stored over ready to eat edamame in reach in freezer near triple sink. Not all products commercially packaged. Employee rearranged to properly store.
[14-11-5] Equipment in poor repair. Observed gasket on walk-in-cooler torn/ in disrepair.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed ice deflector plate in large ice machine soiled with black residue.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed shelf under grill has an accumulation of debris. Also, exterior of microwave on cook line soiled.
[41-10-4] Toxic substance/chemical improperly stored. Observed container of bleach stored next to multiple bags of rice in prep area. Operator removed container of bleach to properly store.
[14-05-4] Cardboard used to line food-contact shelves. Observed cardboard used as a shelf liner on cook line below grill area where sauces are stored.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp thawing in standing water at triple sink. Employee turned on running water to continue thawing.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed rice spatulas stored in container of standing water of less than 135F. Water temp 94F. Operator emptied container of water.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a scraper stored in hand wash sink at sushi make station. Chef removed scraper.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed unlabeled Spray bottle containing toxic substance stored at dishwashing machine.operator labeled cleaner.
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed some tuna and salmon at sushi make station and green onions at front service station stored in direct contact of non food grade paper towels. Operator removed paper towels and replaced with deli paper.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (54F - Cold Holding) stored above chill line of reach-in cooler. Operator placed container of lettuce in bottom of cooler to chill.

Disposition: Warning Issued
[51-11-4] Carbon dioxide/helium tanks not adequately secured. By server area, manager secured it
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. Cutting board at sushi area
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw tuna in sushi are, employee removed them
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Only straw on his drink, cook line, employee placed lid on
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Earbud case on shelf above prep cooler, employee moved it
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cook cooking, no beard guard
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook cooking, no hear restraint
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On salt, employee removed it
[35B-03-4] Outer openings not protected with self-closing doors. Rear door
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Brown mark on back interior wall in glass upright cooler at server area, coming off when scrubbed a little area
[02D-01-5] Working containers of food removed from original container not identified by common name. White powder on soy sauce bucket, employee labeled it salt
[12A-20-4] Employee washed hands with no soap. Employee rinsed hands with one glove on in hand sink and then when t to grab a bag of noodles, explained to him and he washed hands again properly
[08B-56-4] Food stored in ice used for drinks. Employee removed soda and discarded ice, ice machine
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp on shelf above jar with cherries in reach in cooler by cook line, raw salmon on tray on shelf above edamame bags in upright freezer, raw shrimp on shelf above veggies in walk in cooler, employee rearranged
[31A-11-4] Handwash sink used for purposes other than handwashing. Rinsing towel in hand sink at cook line, explained to employee
[31B-03-4] No soap provided at handwash sink. In hand sink at cook line, employee placed some
[41-17-4] Spray bottle containing toxic substance not labeled. Red solution by dish machine, employee stated its cleaner
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at server area, no hot water comes out when handle is opened

Disposition: Warning Issued
[36-36-4] Ceiling tile missing. A couple by triple sink.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
[50-09-4] Current Hotel and Restaurant license not displayed. Old one
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Sushi prep counter, employee moved it to bottom shelf
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food above customer food in prep reach in cooler, employee rearranged
[13-03-4] Employee with no hair restraint while engaging in food preparation. Portioning sauces, he got hat
[14-11-5] Equipment in poor repair. Gasket torn in little coo.er at sushi area
[08B-38-4] Food stored on floor. Bucket with crunk by cook line, employee placed it on shelf
[14-34-4] Interior of microwave with rust that has pitted the surface
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Cracked in both small box freezers at sushi area
[51-18-6] No copy of latest inspection report available. Could not find it
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf in sushi area, gasket and handle in box freezers at sushi area, also shelves in walk in cooler
[35B-03-4] Outer openings not protected with self-closing doors. Rear door
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[22-41-4] 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. 10 ppm chl in dish machine
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting cucumber for sushi rolls, explained to him and he got gloves
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Chl dispensing only at 10 ppm
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken wings on shelf above krab in tray, upright freezer, employee rearranged
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on after touching raw shrimp, explained to him and he washed hands again
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Fryer basket
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For dish machine
[11-26-1] 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. For a couple employees here with no certification
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employees expired on 8/2025, and one employee here since June that has no training
[41-17-4] Spray bottle containing toxic substance not labeled. Red solution by dish machine, employee labeled cleaner
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by ice bin

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. On panko, removed by employee
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Fan/vent in walk in cooler
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw tuna, explained to him and he punctured them
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above ginger on shelf at sushi bar, employee removed drink, 2 drinks without lids at cook line
[13-03-4] Employee with no hair restraint while engaging in food preparation. Making sushi
[14-11-5] Equipment in poor repair. Gasket torn in box freezer at sushi area
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Employee removed it
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Small crack in box freezer at sushi area
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gasket and door frame in box freezers at sushi area, shelf up in walk in cooler
[25-05-4] Single-service articles improperly stored. To go containers in box on floor, dining/storage area,
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Also microwave
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Sushi area
[02D-01-5] Working containers of food removed from original container not identified by common name. White powders in sow buckets, employee write names on
[08B-56-4] Food stored in ice used for drinks. In ice bin, employee removed them and discarded ice
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs on shelf above raw crab, employee rearranged reach in cooler
[03F-02-5] 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. For cut kale at sushi bar, employee wrote time on
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. 115f soup, on stove off, employee turned burner on and got to 165f
[11-26-1] 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. For two people that employee training cant be found
[53B-13-5] 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. One Spanish prep person for a year and a server for 2 years, manager couldnt find certificates
[41-17-4] Spray bottle containing toxic substance not labeled. Red liquid by ice machine, cleaner by employee

Disposition: Warning Issued
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Open drink at sushi area,
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cook cooking
[13-03-4] Employee with no hair restraint while engaging in food preparation. Sushi chef, he put one o, server portioning sauces
[14-11-5] Equipment in poor repair. Gasket torn in box freezer at sushi area and upright freezer by triple sink
[29-09-4] Faucet/handle missing at plumbing fixture. Cold water handle at hand at sink cook line turns all the way and water doesnt come out
[10-08-5] Ice scoop handle in contact with ice. In ice bin, employee moved it
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. In one little cooler at sushi area
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf at sushi area, door frame in upright freezer , also shelves in walk in cooler
[35B-03-4] Outer openings not protected with self-closing doors. Rear
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Also inside if microwave
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. At sushi area
[12A-17-4] Employee rubbed hands together for less than 10-15 seconds while washing hands. Washed only 7 seconds after he grabbed raw shrimp and then grabbed basket with crunchy, explained to him and he washed again
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Sushi rolls with raw fish iron shelf above cream cheese and krab, little cooler at sushi bar, employee rearranged
[41-27-4] Wiping cloth sanitizer solution exceeds the maximum concentration allowed. +200 ppm chl in bucket at sushi area, Ted strip turned almost black, employee diluted it, 100 ppm
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For bucket
[31A-11-4] Handwash sink used for purposes other than handwashing. Employee rinsed dish in hand sink, explained to her
[11-26-1] 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. For 2 employees that manager couldnt find cards for
[53B-13-5] 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. Manager couldnt find 2 employee training cards for old employees, more than 6 months
[41-17-4] Spray bottle containing toxic substance not labeled. Red liquid by dish machine, labeled degreaser by manager

Disposition: Warning Issued
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[29-11-4] Water leaking from pipe and/or faucet/handle. Hand sink by cook line
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Server area, discarded by mgr
[14-01-5] Bowl or other container with no handle used to dispense food. In sugar
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Food splatter by walk in cooler
[50-09-4] Current Hotel and Restaurant license not displayed. Old one
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. On prep counter, employee moved it
[13-03-4] Employee with no hair restraint while engaging in food preparation. Making sushi, put on hat
[14-11-5] Equipment in poor repair. Gasket torn in little cooler and box freezer, sushi area
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Sushi bar, employee placed one
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Box freezer gasket is soiled, sushi area, shelves in walk in cooler,
[35B-03-4] Outer openings not protected with self-closing doors. Rear door
[02D-01-5] Working containers of food removed from original container not identified by common name. Sugar per manager, wrote it, bulk container
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon on shelf above wasabi in little sushi cooler, employee rearranged
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs on shelf above raw crab in reach in cooler, employee rearranged it
[31A-09-4] Handwash sink not accessible for employee use at all times. Two pitchers in handsink at server area, employee moved them
[41-17-4] Spray bottle containing toxic substance not labeled. Degreaser by dish machine, manager wrote name on

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. In soy sauce and on crunchy
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Server area
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Server area and by walk in cooler
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. Clean cutting board on floor at sushi area
[50-09-4] Current Hotel and Restaurant license not displayed. Old one
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Above utensils, server area, employee moved them,
[13-03-4] Employee with no hair restraint while engaging in food preparation. Sushi chefs and server scooping rice
[14-11-5] Equipment in poor repair. Gasket in upright freezer
[08B-38-4] Food stored on floor. Soda syrup boxes on floor, dining area, bucket of ginger in sushi area, employee placed them on shelf
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. Two little coolers in sushi area
[51-18-6] No copy of latest inspection report available.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Toaster in sushi area, gasket in box freezer, sushi area
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Sushi area
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. 0 ppm by ice bin, for counters, employee added more chl, 100 ppm
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Server area
[22-41-4] 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, empty jug, employee placed new one, still not dispensing, will set up manual sanitation.
[12A-13-4] Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee grabbed distrust dishes then grabbed clean dishes, explained to him and he washed hands
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Dish machine not dispensing because jug is empty, employee changed it but still not dispensing.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp in container on top of bucket with sauce, employee rearranged walk in cooler
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw shelled eggs on shelf above raw shrimp, explained to cook and he rearranged reach in cooler
[16-33-4] Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer. For dish machine
[31A-11-4] Handwash sink used for purposes other than handwashing. Pitcher in hand sink at server area, employee moved it
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Hand sink by ice bin, employee placed some
[11-26-1] 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. One new employee, she read it
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Mgr couldnt find it, has blank copy, times on food