SUSHI SAKE UM

Name: SUSHI SAKE UM
Address: 1232 S DIXIE HWY, CORAL GABLES, FL, 33146, US
Rating: 79.8

1232 S DIXIE HWY, CORAL GABLES, FL 33146

License #2337208

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

79.8 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SUSHI SAKE UM in CORAL GABLES currently holds an InspectFL Health Score of 79.8 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on January 28, 2026. Across those visits, inspectors documented 26 total violations — 6 critical, 2 major, 18 minor.

How to read this page

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.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

None on file yet

The latest inspection on January 28, 2026 included 2 critical violations, 1 major, and 6 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

100%

Imported observations

Coverage note

Inspector notes shown when available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When imported inspector observations are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

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DBPR

*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.

Inspection Completed - No Further Action
[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 for sushi rice at front prep area, as per chef for less than 2 hours placed at 11am. Chef placed time mark onto rice.
[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 3 frozen packages of tuna in walk in cooler not removed from packaging.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Observed fly spray stored on counter next to water carafes.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Observed employees water bottle stop on sushi live prep counter.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in containers of rice and flour at storage area.
[08B-38-4] Food stored on floor. Observed at walk in cooler bag of onions and bucket of ginger stored on floor.
[31A-09-4] Handwash sink not accessible for employee use at all times. Observed at both hand sinks in establishment kitchen and prep area both blocked by equipment and trash can.
[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 in containers of onions.

Warning Issued
[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 at flip top cooler in container of mixed onions and carrots container. Observed in containers of rice in storage area.
[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 form not available for Alva and Edelvis hired less than 60 days.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in containers of rice and flour at storage 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 employees EarPods stored on prep table at front sushi line.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at cook line table a container of garlic butter (55F - Cold Holding) as per chef for 1 hour. Chef placed into cooler to rapid cool. Observed at beverage reach in cooler, tofu (48F - Cold Holding) as per operator less than 4 hours from walk in cooler.
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Observed employee begin to plate cooked hibachi vegetables onto plate and use bare hands to place onto plate. Coached employee on proper glove and bare hand procedures. Chef discarded plate and began to prepare new batch with washed gloved hands.
[08B-12-5] Stored food not covered. Observed at cook line reach in cooler cut watermelon wedge stored uncovered.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at front counter hand sinks.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed for chef at cook line. Chef placed hat.

Community reaction

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Community pulse