SUSHI SAKE

Name: SUSHI SAKE
Address: 14649 SW 104 ST #19, MIAMI, FL, 33186, US
Rating: 62.4

14649 SW 104 ST #19, MIAMI, FL 33186

License #2328221

🍱 Japanese/Sushi ℹ️

62.4 Grade F / 100

Failing Health Score

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Latest inspection

December 8, 2025 · 11 findings · 3 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 MIAMI currently holds an InspectFL Health Score of 62.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on December 8, 2025. Across those visits, inspectors documented 73 total violations — 15 critical, 9 major, 49 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

April 15, 2024

The latest inspection on December 8, 2025 shows 11 observation rows: 3 critical, 1 major, and 7 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

86%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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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: Met Inspection Standards
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed kitchen ceiling tiles with water damage.
[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. Observed at front counter reach in coolers a frozen vacuum sealed package of wahoo loin not removed from packaging to thaw. Chef removed.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at kitchen exit door.
[10-17-4] In-use knife/knives stored in cracks between pieces of equipment. Observed at sushi station between coolers. Chef 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.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed at front counter sushi station to go containers. Chef inverted.
[36-27-5] Wall soiled with accumulated grease, food debris, and/or dust. Observed throughout sushi area and kitchen.
[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). Employee replaced empty container. Dishwasher (Chlorine 50ppm).
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed at walk in freezer a box of raw tempura shrimp stored on top of a box of brownies.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed at front counter sushi station tempura shrimp (76F - Hot Holding). As per cook less than 2 hours. Chef placed into reach in cooler to begin cooling process.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed at kitchen cook line hand sink.

Disposition: Warning Issued
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed n both bathrooms.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed some damages ceiling tiles and some with way marks at kitchen area.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed grease accumulated on vents at kitchen area.
[50-09-4] Current Hotel and Restaurant license not displayed.
[08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed personal food stored on top of cut carrots container on standing units across walk in cooler door entrance.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee not wearing a hair restraint at the sushi bar. Employee wearing a hat during inspection.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at the back door.
[08B-38-4] Food stored on floor. Observed a sauce container stored on floor at front counter.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed soiled microwave door.
[16-46-4] Old labels stuck to food containers after cleaning. Observed on clean plastic containers on shelves above 3 compartment sink.
[25-05-4] Single-service articles improperly stored. Observed a case of to go bags on floor on kitchen hallway, as per employee they just received a delivery.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at sushi station.
[12A-07-5] Employee failed to wash hands before putting on gloves to initiate a task working with food. Observed employee changing gloves without washing their hands. Coached employee on proper procedures.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw steak (52F - Cold Holding); raw shrimp (48F - Cold Holding) raw chicken (48F - Cold Holding) on reach in cooler at cook line, as per employee over 24 hours. Employee discarded food during inspection. Also Observed cooked sushi rice container dated on 07/28 at kitchen area. Employee segregated rice to be discarded.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw steak (52F - Cold Holding); raw shrimp (48F - Cold Holding) raw chicken (48F - Cold Holding) on reach in cooler at cook line, as per employee over 24 hours. Employee discarded food during inspection.
[03F-01-5] Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed cooked sushi rice container dated on 07/28 at kitchen area. Employee segregated rice to be discarded.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed miso soup (98F - Hot Holding) at kitchen area, as per employee less than 3 hours, employee proceeded to reheat soup 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.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not labeled with common name, employee labeled during inspection.

Disposition: Met Inspection Standards
[21-38-4] Wiping cloth sanitizing solution stored on the floor. Observed at cook line.
[32-04-4] Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Observed on both bathrooms.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed on flour container at kitchen area.
[21-17-4] Clean linens stored on floor. Observed by back door.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed on preparation table at kitchen 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 drink on preparation table, at kitchen area.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed employee at sushi station.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside. Observed at back door.
[36-01-4] Floor not cleaned when the least amount of food is exposed. Observed throughout kitchen.
[36-17-5] Floor tiles missing and/or in disrepair. Observed at sushi station.
[08B-38-4] Food stored on floor. Observed cooking oil container stored on floor at cook line.
[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. Observed on cut onions container at cook line.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil on standing water at 89° next to flat grill.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed on units at cook line.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed several WC at kitchen area, also at sushi station.
[12A-16-4] Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
[22-35-5] Food preparation sink has soil/old food residue. Observed at sushi station.
[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. See stop sale. Observed sushi rice not time marked at sushi station, as per chef less than 1 hour.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed miso soup (98F - Hot Holding) at kitchen area, as per employee soup was from previous shift and she discarded during inspection.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed soiled cutting boards at cook line.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed degreaser spray bottle not identified at kitchen area.