SUSHI SAKE

Name: SUSHI SAKE
Address: 24854 SW 177 AVE, HOMESTEAD, FL, 33031, US

24854 SW 177 AVE, HOMESTEAD, FL 33031

License #2325932

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

F 63/100

🟢 A: 95+ 🟡 B: 85-94 🟠 C: 70-84 🔴 F: below 70

7 points to reach C grade

How is this calculated? →

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

DBPR

Inspection History

Critical Major Minor

Administrative complaint recommended
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed ice machine soiled in dish area.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor underneath fryer soiled. **Repeat Violation**
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled. **Repeat Violation**
[22-16-4] Reach-in freezer/cooler interior/shelves have accumulation of soil residues. Observed reach in freezer soiled with flour debris. **Repeat Violation**
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed sushi chef put on new pair of gloves and begin to prepare customer order without first washing hands. **Repeat Violation** **Admin Complaint**
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Observed non food grade paper towel lining container of tempura shrimp in prep area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw lobster tails stored over pineapple inside reach in cooler in storage area. Operator removed lobster tails. **Corrected On-Site** **Repeat Violation**
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic butter (71F - Cold Holding) inside reach in cooler across from cook line, as per operator for one hour.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed white rice (120F - Hot Holding) in prep area behind sushi station, as per operator for 2 hours.

Warning Issued
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed reach in cooler/freezer handles soiled in kitchen area.
[14-74-7] Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Observed sushi reach in cooler with ambient temperature 47F.
[36-73-4] Floor soiled/has accumulation of debris. Observed floor soiled with old food debris underneath fryer.
[08B-38-4] Food stored on floor. Observed fryer oil stored on floor next to fryer. **Repeat Violation**
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled in kitchen areas.
[22-16-4] Reach-in cooler/freezer interior/shelves have accumulation of soil residues. Observed interior of reach in freezer heavily soiled with food debris across from cook line.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee handle raw chicken, changed gloves without washing hands in between and continued to prep customer order.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw steaks stored over washed mushrooms inside reach in cooler across from grill.
[08A-17-6] Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw chicken removed from commercially processed packaging stored over raw shrimp inside reach in freezer in back area.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed krab salad (49F - Cold Holding) at sushi reach in cooler, as per operator for 4 hours.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed garlic butter (67F - Cold Holding) at cook line, as per operator for 30 mins. Observed krab salad (49F - Cold Holding) at sushi reach in cooler, as per operator for 4 hours.
[12A-03-4] Employee washed hands in a sink other than an approved handwash sink. Observed employee wash hands in prep sink.