SAKE HOUSE

Name: SAKE HOUSE
Address: 1625 RINEHART RD, SANFORD, FL, 32771, US
Rating: 37.6

1625 RINEHART RD, SANFORD, FL 32771

License #6905250

🍱 Japanese/Sushi ℹ️

37.6 Grade F / 100

Failing Health Score

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Latest inspection

September 22, 2026 · 11 findings · 1 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 SANFORD currently holds an InspectFL Health Score of 37.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on September 22, 2026. Across those visits, inspectors documented 90 total violations — 16 critical, 21 major, 53 minor.

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Record snapshot

What stands out in this inspection history

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

July 8, 2025

The latest inspection on September 22, 2026 shows 11 observation rows: 1 critical, 2 major, and 8 minor.

Official recordInspection data quality

DBPR source + data confidenceWhat’s powering this page

Official source: DBPR

Inspection coverage

88%

Inspector notes

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

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DBPR

Community reaction

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Community pulse

Would you eat here?

SAKE HOUSE has a rough inspection history. Would you risk it?

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
[13-07-4] Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. -operator wearing watch while preparing food
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -walk-in cooler fan covers have a light accumulation of dust/debris
[29-20-5] Slow draining water in handwash sink. -handwash sink next to fryers
[05-11-4] Ambient air thermometer not located in the warmest part of the cold holding unit. -white residential reach-in cooler, operator relocated towards the front
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food.
[25-06-4] Single-service articles not stored inverted or protected from contamination. -unwrapped styrofoam to-go containers on cart in front service area, operator inverted
[14-01-5] Bowl or other container with no handle used to dispense food. -plastic bowl stored in dry rice container, operator removed
[46-01-4] Marked exit/path to marked exit blocked. For reporting purposes only. -rear kitchen door marked exit blocked by buckets and large stainless steel bowl, operator removed
[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. -En Hui W. and Domingo C.
[25-32-4] Reuse of single-service or single-use articles. -egg cartons, operator discarded
[55-01-5] Establishment charging operational charges without properly disclosing the information on the menu/web/app and the bill/receipt. -18% automatic gratuity for parties of 6 or more customers

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. -plastic bowl stored in dry rice container, operator removed
[08B-47-4] Food not stored at least 6 inches off of the floor. -buckets of sauce stored on the floor in the dry storage area
[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. -handle of scoop in contact with dry rice, operator removed
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -dish racks soiled
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. -tested 0ppm, operator discarded solution and refilled bucket, retested 50ppm
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -reach-in cooler across from woks: cooked noodles 49F and cooked steak 48F, per operator less than 3 hours, operator relocated to walk-in cooler to rapidly cool
[41-10-4] Toxic substance/chemical improperly stored. -chlorine bleach cleaning solution spray bottle stored on prep counter at sushi bar, operator relocated
[02C-03-5] Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. -cooked eel in sushi bar reach-in cooler, per operator opened more than 24 hours ago, operator dated
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. -interior of ice machine
[31A-09-4] Handwash sink not accessible for employee use at all times. -handwashing sink next to triple sink blocked by mop bucket, operator removed
[31A-11-4] Handwash sink used for purposes other than handwashing. -operator used handwashing sink to fill plastic container with water
[05-06-4] Probe thermometer not accurate within plus or minus 2 degrees Fahrenheit. -operators probe thermometer read approximately -30F in ice bath, operator discarded

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. -stainless steel bowl stored in raw chicken, operator removed
[10-08-5] Ice scoop handle in contact with ice, employee removed
[36-62-4] Light not functioning. -light over fryers
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -sushi bar glass case reach-in cooler, operator installed ambient air temperature thermometer
[06-01-5] Time/temperature control for safety food thawed in an improper manner. -frozen raw fish thawing at room temperature at sushi bar, operator relocated to reach-in cooler
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. -unwrapped plastic forks and spoons in front service area, employee inverted
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. -wet wiping cloth stored on sushi bar counter, operator relocated to sanitizer bucket
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. -spatulas
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. -employee handled soiled utensils with gloved hands then began preparing food
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. -cooked noodles 45F, per operator less than 1 hour stored in reach-in cooler, operator relocated to walk-in freezer to rapidly cool
[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. -Sushi rice, operator marked time
[05-05-4] Ambient air thermometer in holding unit not accurate within plus or minus 3 degrees Fahrenheit. -walk-in cooler: ambient air thermometer 6F, operator discarded
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. -employee rinsed hands in triple sink
[31A-09-4] Handwash sink not accessible for employee use at all times. -handwash sink next to mop sink blocked by mop bucket, operator removed
[31A-11-4] Handwash sink used for purposes other than handwashing. -handwash sink in sushi bar area used to store dishes, operator removed
[31B-03-4] No soap provided at handwash sink. -handwash sink next to fryer, operator restocked soap

Disposition: Met Inspection Standards
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. -intake vents in kitchen soiled
[08B-47-4] Food not stored at least 6 inches off of the floor. -bucket of potato flour stored on floor in dry storage area, operator relocated
[14-38-4] Food storage container cracked or broken. -kale container at sushi bar, operator switched out
[36-24-5] Hole in or other damage to wall. -walls around handwash sink in kitchen
[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. -scoop handle in contact with fried rice, operator removed scoop
[36-62-4] Light not functioning. -over dry storage area
[05-09-4] No conspicuously located ambient air temperature thermometer in holding unit. -sushi bar glass door reach-in cooler, operator installed new thermometer
[33-38-4] No waste receptacle installed at handwash sink provided with disposable towels. -handwash sink in kitchen
[29-08-4] Plumbing system in disrepair. -handwash sink in dry storage area, pvc pipe broken
[25-02-4] Unwrapped single-service utensils not presented so that only the handles are touched. -plastic forks in front service area
[14-17-4] Walk-in cooler shelves with rust that has pitted the surface.
[29-11-4] Water leaking from pipe and/or faucet/handle. -triple sink faucet leaking -handwash sink cold water handle leaking
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. -multiple wet wiping cloths stored on surfaces throughout the kitchen
[02D-01-5] Working containers of food removed from original container not identified by common name. -potato flour
[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. -tested 2x=10ppm, operator changed sanitizer, retested 50 ppm
[08A-05-6] 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] 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