SUSHI SAKE UM

Name: SUSHI SAKE UM
Address: 1232 S DIXIE HWY, CORAL GABLES, FL, 33146, US
Rating: 52.4

1232 S DIXIE HWY, CORAL GABLES, FL 33146

License #2337208

🍱 Japanese/Sushi ℹ️

52.4 Grade F / 100

Failing Health Score

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Latest inspection

January 28, 2026 · 13 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 UM in CORAL GABLES currently holds an InspectFL Health Score of 52.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 9 times from Florida DBPR, with the most recent inspection on January 28, 2026. Across those visits, inspectors documented 67 total violations — 18 critical, 15 major, 34 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

January 12, 2024

The latest inspection on January 28, 2026 shows 13 observation rows: 3 critical, 2 major, and 8 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

89%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL turns public DBPR records into a scan-friendly timeline. Use the official DBPR link when you want to verify the newest inspection at the source. 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.

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DBPR

Community reaction

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Community pulse

Would you eat here?

SUSHI SAKE UM 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.

Disposition: Met Inspection Standards
[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.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed in containers of rice and flour at storage area.
[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.
[08B-38-4] Food stored on floor. Observed at walk in cooler bag of onions and bucket of ginger stored on floor.
[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.
[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 in steamer of rice in cook line.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at front counter hand sinks.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[41-05-4] Pesticide/insecticide labeled for household use only present in establishment. Observed fly spray stored on counter next to water carafes.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed at cook line low boy cooler drawers raw chicken stored over dumplings.
[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.
[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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed front hand sink used as dump sink.

Disposition: Warning Issued
[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.
[13-03-4] Employee with no hair restraint while engaging in food preparation. Observed for chef at cook line. Chef placed hat.
[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.
[10-02-4] In-use utensil not stored on a clean portion of food preparation or cooking equipment. Observed chef place tongs onto cook line prep counter on top of wiping cloth.
[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 in tray of sushi rice.
[31B-04-4] No handwashing sign provided at a hand sink used by food employees. Observed at front counter hand sinks.
[08B-12-5] Stored food not covered. Observed at cook line reach in cooler cut watermelon wedge stored uncovered.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[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.
[08A-20-5] Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at cook line low boy cooler drawers raw chicken stored over raw cut beef. Observed at walk in cooler raw beef stored over raw salmon on cooling rack.
[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.
[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.
[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.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed at front line hand sinks used as dump sink, observed chef use sink to rinse skillet.
[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.