SUSHI SAKE
740 SW 109 AVE UNIT 102-103, MIAMI, FL 33174
License #2338266
🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurateSign in to watch restaurants and track them on your watchlist.
Solid Health Score
How is this score calculated? →SUSHI SAKE in MIAMI currently holds an InspectFL Health Score of 85.1 out of 100 — a B grade — generally clean with some minor or moderate violations on record. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 18, 2026. Across those visits, inspectors documented 18 total violations — 7 critical, 2 major, 9 minor.
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.
What stands out in this inspection history
The latest inspection on March 18, 2026 shows 11 observation rows: 3 critical, 2 major, and 6 minor.
What’s powering this page
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.
- •Inspector notes appear inline when available.
- •The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.
See the place, then share or verify
*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: Inspection Completed - No Further Action
- [06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing at room temperature. As per operator for less than 4 hrs. At prep area. Operator started to prepare the products.
- [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 personal cup and umbrella stored next to clean plates and bowls at kitchen area.
- [42-01-4] Wet mop not stored in a manner to allow the mop to dry.
- [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/. Observed 4 food employees engaging in food preparation without CFM present.
- [12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee opened drink on cutting board across cook line. Operator removed the cup.
- [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 and butter at cook line without time mark. As per operator for less than 4 hrs. Operator properly marked the products.
- [08B-38-4] Food stored on floor. Observed oil stored on floor at dry storage.
- [31A-11-4] Handwash sink used for purposes other than handwashing. Observed plastic container and sponges stored inside hand sink at cook line. Observed strainer inside hand sink at bar. Operator removed the items.
- [14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl inside rice and inside sugar container at kitchen. Operator removed the bowls.
- [08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over peeled onions inside walk in cooler. Operator placed chicken at bottom of shelves.
- [03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Egg wash (52F - Cold Holding) as per operator for less than 4 hrs. Next to cook line. Advised employee to add ice on product.
What do locals think?
Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.
Would you eat here?
SUSHI SAKE looks fairly solid on paper. Would you eat here?
Solid overall, with enough history that people may still weigh the details differently.
One vote per device. Results update after you vote.
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