SUSHI SAKE

Name: SUSHI SAKE
Address: 103400 OVERSEAS HWY #108, KEY LARGO, FL, 33037, US
Rating: 6.6

103400 OVERSEAS HWY #108, KEY LARGO, FL 33037

License #5402192

🍱 Japanese/Sushi ℹ️

6.6 Grade F / 100

Failing Health Score

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Latest inspection

September 28, 2026 · 14 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SUSHI SAKE in KEY LARGO currently holds an InspectFL Health Score of 6.6 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 11 times from Florida DBPR, with the most recent inspection on September 28, 2026. Across those visits, inspectors documented 101 total violations — 11 critical, 26 major, 64 minor.

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Record snapshot

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Inspections on file

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The latest inspection on September 28, 2026 shows 14 observation rows: 2 critical, 5 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

100%

Inspector notes

101

Coverage note

Inspector notes linked where available

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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.

Disposition: Warning Issued
[14-45-4] Cardboard used to line nonfood-contact shelves.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee water bottle on prep table across display cooler.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee keys on prep table across display cooler. Operator removed.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Operator removed.
[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. Observed scoop handle inside veggies across cook line. Operator removed.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at sushi station. Operator removed.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed flour inside plastic container at kitchen not labeled.
[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. Observed Dishwasher (Chlorine 0ppm).
[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 and the time removed from temperature control cannot be determined. Observed sushi rice without time mark at sushi station. As per operator for less than 4 hrs. Operator labeled onsite.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed blocked by cart. Operator removed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed 2 buckets stored inside hand sink next to ice machine. Operator removed the buckets.
[53A-07-6] No certified food manager for establishment. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed no employee onsite is certified as a food manager.
[31B-03-4] No soap provided at handwash sink. Observed at sushi station. Operator provided.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle with Windex no properly labeled at front counter. Opelabeled bottle.

Disposition: Warning Issued
[21-11-4] Sanitizing solution for wiping cloths not free of food debris and visible soil. Observed at cook line, employee discarded.
[08B-12-5] Stored food not covered. Observed rice bin container not covered next to ice machine, employee closed lid during inspection.
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface. Observed at walk in cooler.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at cook line.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed on flour container at kitchen area, employee removed during inspection.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket not inverted next to ice machine. Employee stored properly during inspection.
[50-09-4] Current Hotel and Restaurant license not displayed.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed personal drink on preparation area next to dishwasher.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee eating at preparation area.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal items on table at taking orders. Employee removed during inspection.
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Observed employee engaging food preparation nor wearing a beard guard.
[08B-38-4] Food stored on floor. Observed soy sauce container stored on walk in cooler floor.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed soiled ice scoop holder interior. Employee moved to dishwashing area.
[33-16-4] Open dumpster lid.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 200ppm); at cook line, employee discarded and replaced with a new solution.Sanitizer Bucket (Quaternary 400ppm)
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken stored above raw beef steak on cart at walk in cooler.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed trash can blocking access to hand wash sink at front counter. Employee removed during inspection.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[53B-02-5] No proof of required state approved employee training provided for employee hired more than 60 days ago. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed no training for employee Katherine has been working more than 60 days.
[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. Observed no agreement for employee Kevin, has been working for approximately 1 week.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed shrimp tempura prepared onsite and held more than 24 hours not properly date at cook line, employee dated during inspection.

Disposition: Warning Issued
[21-07-4] Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 0ppm); at font counter, employee discarded and replaced with a new solution.Sanitizer Bucket (Chlorine 100ppm)
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed on flour container at kitchen area, employee removed during inspection.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket not inverted next to ice machine, employee stored properly during inspection.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food not segregated from restaurant food in standing unit by kitchen door entrance.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed personal bag stored on top of rice bags at kitchen area. Employee removed during inspection.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee at sushi station engaging food preparation without a hair restraint.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed soiled reach in freezer interior at kitchen area.
[08B-12-5] Stored food not covered. Observed rice white bin container not covered next to ice machine at kitchen area, employee closed lid during inspection.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed panko and flour containers not identified with common names under preparation table at kitchen area.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored above butter on cart at walk in cooler. Employee stored properly during inspection.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed employee washing their hands wearing gloves. Coached employee on proper procedures.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pork shumai (46F - Cold Holding); shrimp shumai (45F - Cold Holding) in reach in cooler at sushi station, as per employee less than 1 hour. Employee closet top lid during inspection.
[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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a dirty colander inside hand wash sink next to 3 compartment sink. Employee removed during inspection.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[53A-08-4] No list of certified food service managers available at the establishment.
[53B-01-5] No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food.

Disposition: Emergency order recommended
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in batter container at preparation area, employee removed during inspection.
[23-24-4] Buildup of food debris/soil residue on equipment door handles. Observed in unit at sushi station.
[50-09-4] Current Hotel and Restaurant license not displayed.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.
[36-22-4] Floor area(s) covered with standing water. Observed at the entrance of the walk in cooler. Also under 3 compartment sink.
[08B-38-4] Food stored on floor. Observed soy sauce plastic container stored on floor at preparation area, employee rearranged properly during inspection.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at the preparation area.
[51-18-6] No copy of latest inspection report available.
[33-16-4] Open dumpster lid.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed raw shrimp (frozen) bags in a container inside hand wash sink at the back of the kitchen. Employee moved to walk in cooler during inspection.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed leak under 3 compartment sink.
[21-09-4] Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed at preparation area.
[35A-04-4] Rodent activity present as evidenced by rodent droppings found. Observed approximately 13 rodent droppings on top of the dishwasher machine, also observed approximately 9 rodent droppings on the floor under dishwasher machine.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked tempura shrimp (52F - Cold Holding) in reach in cooler at the sushi station, as per employee over 24 hours. Employee discarded during inspection
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked tempura shrimp (52F - Cold Holding) in reach in cooler at the sushi station, as per employee over 24 hours. Employee discarded during inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed container with raw shrimp (frozen) inside HWS at the back area. Employee moved food to walk in cooler during inspection.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
[05-08-4] No probe thermometer provided to measure temperature of food products.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified at the sushi station. Employee identified solution during inspection.