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Failing Health Score
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The score is the shortcut, but the inspection timeline is the proof. Start with the newest visit, then scan for repeat critical or major findings.
SUSHI SAKE in MIAMI currently holds an InspectFL Health Score of 55 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has one inspection on record from Florida DBPR, with the most recent inspection on July 13, 2026. Across those visits, inspectors documented 27 total violations — 7 critical, 4 major, 16 minor.
Start with the newest inspection
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What stands out in this inspection history
The latest inspection on July 13, 2026 shows 27 observation rows: 7 critical, 4 major, and 16 minor.
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What do locals think?
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Would you eat here?
SUSHI SAKE has a rough inspection history. Would you risk it?
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*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.
Inspection History
Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.
Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.
- Disposition: Warning Issued
- [24-08-4] Equipment and utensils not properly air-dried - wet nesting. Observed plastic containers stacked together on shelves above 3 compartment sink.
- [25-32-4] Reuse of single-service or single-use articles. Observed washed diced strawberries stored inside original produce container at bar. Discussed with bartender.
- [53B-16-4] Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions. Observed cook not aware of minimum cooking temperature of beef. Coached employee.
- [02C-01-5] Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation. Observed shrimp sauce with fresh garlic with date mark exceeding 7 days at reach in cooler at preparation room.
- [01B-13-4] Stop Sale issued due to food not being in a wholesome, sound condition. Observed shrimp sauce with fresh garlic with date mark exceeding 7 days at reach in cooler at preparation room.
- [01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed onion soup (48F - Cooling) at walk in cooler. As per manager, products prepared and placed inside unit on previous day. Observed cut lettuce (53F - Cold Holding) at sliding door reach in cooler near take out area. As per date marking, items prepared on previous day.
- [02B-01-5] Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed establishment offers cocktail with raw shell eggs. Item not identified as raw and linked to consumer advisory.
- [03D-02-5] Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 41 degrees Fahrenheit within 6 hours. Observed onion soup (48F - Cooling) at walk in cooler. As per manager, products prepared and placed inside unit on previous day.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cut lettuce (53F - Cold Holding) at sliding door reach in cooler near take out area. As per date marking, items prepared on previous day.
- [08B-49-4] Employee personal food not properly identified and segregated from food to be served to the public. Observed employee beverages stored inside reach in cooler at preparation room. Observed employee food and beverages stored inside sliding door reach in cooler near take out area. manager segregated products.
- [05-09-4] Observed walk in cooler ambient thermometer in disrepair.
- [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. Observed sushi rice missing time marking. Manager placed time mark.
- [08B-36-4] Food stored in a location that is exposed to splash/dust. Observed bowl of flour stored next to preparation sink at sushi area.
- [08B-38-4] Food stored on floor. Observed plastic containers of cooking oil and ginger stored in floor at dry storage area.
- [22-16-4] Walk-in cooler interior/shelves have accumulation of soil residues.
- [08A-04-5] Observed unwashed cucumbers stored over ginger at walk in cooler.
- [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 plastic cup stored inside container of flour. Manager removed item.
- [10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed muddler and spoons
- [14-55-4] Uncleanable knife block in use to store knives.
- [21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed on preparation table.
- [22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed cutting board with stains at sushi area.
- [24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed stored clean plates not inverted across from dish machine.
- [36-34-5] Ceiling soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling soiled with accumulated dust above dish machine.
- [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 drink on shelf at preparation table.
- [42-03-5] Observed plastic buckets stored inside mop sink. Manager removed items.
- [31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at hand sink at preparation room.
- [41-17-4] Spray bottle containing toxic substance not labeled. Observed plastic spray bottle of degreaser not labeled at preparation room and ware washing area.
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