SUSHI SAKE

Name: SUSHI SAKE
Address: 200 SW 1 AVE UNIT 106, FORT LAUDERDALE, FL, 33301, US
Rating: 80.2

200 SW 1 AVE UNIT 106, FORT LAUDERDALE, FL 33301

License #1622266

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

80.2 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SUSHI SAKE in FORT LAUDERDALE currently holds an InspectFL Health Score of 80.2 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 2 inspections on record from Florida DBPR, with the most recent inspection on February 3, 2026. Across those visits, inspectors documented 20 total violations — 7 critical, 9 major, 4 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

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on February 3, 2026 shows 12 observation rows: 4 critical, 6 major, and 2 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
[01D-01-5] Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No evidence of parasite destruction for any non-exempt fish. Wahoo, salmon and negri. Operator returned call and offered invoices.
[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.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. The ice scoop is soiled with a black substance. The scoop was removed to be washed and sanitized.
[31A-11-4] Handwash sink used for purposes other than handwashing. At the front bar, the hand was sink was used to dump ice into. The ice was washed away.
[36-34-5] Ceiling vents soiled with accumulated dust. In the kitchen.
[51-13-4] No Heimlich maneuver/choking sign posted.
[11-27-4] 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.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. In the walk in cooler, raw shrimp stored over milk on the speed rack. The shrimp was moved down.
[41-17-4] Spray bottle containing toxic substance not labeled. On the prep table in the kitchen across from the dish washer, a spray bottle of glass cleaner was not labeled. An employee labeled the bottle.
[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.
[41-10-4] Toxic substance/chemical improperly stored. On the table next to the to go containers was a bottle of glass cleaner. The bottle was removed.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. In the walk in cooler, raw chicken stored over raw shrimp. The chicken was moved to the bottom.

Disposition: Administrative complaint recommended
[31A-11-4] Handwash sink used for purposes other than handwashing. Front counter hand sink with food pan and utensils in sink.
[50-09-4] Current Hotel and Restaurant license not displayed.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Sushi rice. Operator filled out Time as a Public Health. On troll form during inspection.
[08A-13-5] Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Cookline flip top - #2 left to right - raw fish in upper section over ready to eat sauces in lower section. Cookline flip top - #4 left to right - raw chicken in upper section over ready to eat prepared mushrooms in lower section. Operator stored all items properly.
[08B-47-4] Food not stored at least 6 inches off of the floor. Back storage room. Case of water in plastic bottles stored on floor.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Employee entered prep area, put on gloves and began handling ready to eat washed/prepared avocado without first washing hands. Reviewed proper procedures and employee washed hands/put on new gloves.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Walk in cooler - rack - raw chicken stored over raw beef. Operator stored all items properly.
[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. 1 employee without food handler/CFM training. Provided Food Employee Reporting Agreement to operator.

Community reaction

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Community pulse