SUSHI SAKE MIMO

Name: SUSHI SAKE MIMO
Address: 5700 BISCAYNE BLVD STE 101, MIAMI, FL, 33137, US
Rating: 18

5700 BISCAYNE BLVD STE 101, MIAMI, FL 33137

License #2338048

🍱 Japanese/Sushi ℹ️

18 Grade F / 100

Failing Health Score

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Latest inspection

October 8, 2026 · 21 findings · 2 critical

Routine - Food

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Minor

Usually lower-risk context.

Quick take

SUSHI SAKE MIMO in MIAMI currently holds an InspectFL Health Score of 18 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has 4 inspections on record from Florida DBPR, with the most recent inspection on October 8, 2026. Across those visits, inspectors documented 72 total violations — 10 critical, 21 major, 41 minor.

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Record snapshot

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The latest inspection on October 8, 2026 shows 21 observation rows: 2 critical, 6 major, and 13 minor.

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Inspector notes

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SUSHI SAKE MIMO has a rough inspection history. Would you risk it?

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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[14-09-4] Cutting board has cut marks and is no longer cleanable. By front counter sushi station.
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean containers and cups stored next to hand sink across ice machine.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed SS not inverted by storage shelves across ice machine.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed a chicken box stored on top of hand sink by sushi station cook line. Employee removed box.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored inside mop bucket by mop sink. Employee stored properly.
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Observed back kitchen entrance.
[50-09-4] Current Hotel and Restaurant license not displayed.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink bar area.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed tempura flour not labeled by rice cooker kitchen. Employee labeled.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. By sushi station.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed clean ice bucket stored above ice machine not inverted. Employee inverted.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents dusty by prep area and ware washing area.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed chef changing task from cleaning and proceeded to cook with same gloves. Coached employee to wash hands properly.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled by pick up area. Observed fan cover soiled at walk in cooler.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand sink by three compartment sink and storage. Employee provided.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed sushi rice with time at front counter no written procedures provided. Provided form by email.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink by three compartment sink and storage. Employee provided.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle with bleach not labeled under three compartment sink. Employee labeled.
[08B-38-4] Food stored on floor. Observed container with soy sauce stored on floor at walk in cooler.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed green cutting board and red cutting board with mold-like substance by walk in cooler entrance storage.

Disposition: Met Inspection Standards
[16-23-4] Accumulation of lime scale on the inside of the dishmachine.
[51-11-4] Carbon dioxide/helium tanks not adequately secured. By walk in cooler.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents dusty by prep area and server area.
[24-27-4] Clean equipment/dishware/utensils stored next to handwash/food preparation sink exposed to splash. Observed clean cups stored near by hand sink exposed to splash.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket stored on top of ice machine not inverted. Employee inverted.
[14-09-4] Cutting board has cut marks and is no longer cleanable. Observed cutting boards by front counter kitchen across cook line.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employee drinks stored on top of prep table server area. Employee removed.
[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 bags stored under shelves with coconut cream at bar area.
[14-11-5] Equipment in poor repair. Observed reach in cooler gaskets torn. By front counter.
[36-22-4] Floor area(s) covered with standing water. Observed standing water on floor by bar area.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink bar area. Observed no sign at kitchen front counter by sushi station.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled front counter kitchen.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed establishment operating with a DBPR license expired since 10-01-2025. Manager paid during inspection.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw chicken container stored over raw beef container at walk in cooler. Employee stored properly.
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[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-09-4] Handwash sink not accessible for employee use at all times. Observed a trash can blocking hand sink front kitchen. Employee removed.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed a cleaning sponge stored inside hand sink front counter kitchen.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towels at hand sink bar area.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand sink bar area.

Disposition: Met Inspection Standards
[51-11-4] Carbon dioxide/helium tanks not adequately secured. Observed CO not secured stored inside walk in cooler.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling vents dusty above ice machine. Observed ceiling dusty above three compartment sink.
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed ice bucket stored above ice machine not inverted.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed an employee open drink cup of water stored above three compartment sink.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed an employee coffee machine by salad station prep table near clean plates.
[08B-38-4] Food stored on floor. Observed soy sauce containers stored on floor by three compartment sink. Observed a box of avocado stored on floor near walk in cooler.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored above ice machine.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed no sign at hand sink at bar area.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed walk in cooler fan dusty.
[25-06-4] Single-service articles not stored inverted or protected from contamination. Observed SS Togo trays not inverted by Togo station. Employee inverted.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed wet mop stored inside mop bucket by mop sink.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed sugar container not labeled by salad station.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw fish stored over RTE vegetables at reach in cooler across cook line.
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed dishwasher changing task and proceeded to handle clean dishes. Coached employee to discarded soiled gloves and wash hands.
[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 (127F - Hot Holding) at prep table salad station. As per employee less than 1 hour. Employee reheat.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Observed green,brown and blue cutting boards stored by sushi rice station near walk in cooler.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed a cart with cups blocking hand sink by prep area near ice machine.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed food residue at hand sink under microwave.
[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/
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Observed no paper towel at hand sink bar area.
[31B-03-4] No soap provided at handwash sink. Observed no soap at hand sink bar area.
[41-17-4] Spray bottle containing toxic substance not labeled. Observed spray bottle with detergent no labeled under three compartment sink.

Disposition: Met Inspection Standards
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed gaskets in the reach in cooler soiled.
[16-46-4] Old labels stuck to food containers after cleaning. Observed old labels on clean containers by the dishwasher. Operator removed.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. By the sushi station.
[01B-19-5] Time/temperature control for safety food controlled by time and required to be marked with the use by time is not marked and the required time of disposal cannot be determined. See stop sale. Observed tempura mix (71F - TPHC); sushi rice (110F - TPHC) by the cook line with no time mark. As per operator, items were placed/made at 10am. Stop sale was issued.
[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 tempura mix (71F - TPHC); sushi rice (110F - TPHC) by the cook line with no time mark. As per operator, items were placed/made at 10am. Stop sale was issued.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed handwashing sink by the sushi station with old food debris and dirty containers.
[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 7 employees engaged in food preparation with no manager on duty.
[03F-10-5] No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed sushi rice and tempura mix using Time as a public health control with no written procedures. Form was emailed to manager, needs to be printed and posted.