Sushi Sake
15641 Sheridan St Unit #100, Davie, FL 33331 · Permanent Food Service · License 1622786
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 9 complaint inspection5 high priority (3 fixed by the Sep 17 follow-up, 2 fixed on the spot, 3 repeats), 1 intermediate, 5 basic-29
- Administrative complaint on Sep 9, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score59
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitSep 17, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic1
Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
At time of callback inspection still observed
More time given
- First visitSep 9, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
11 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority5
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Observed in flip top spring rolls (41-48°F - Cold Holding) stored in an over stacked container. Per operator held in cooler overnight. Not portion or prepared today
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed in flip top spring rolls (41-48°F - Cold Holding) stored in an over stacked container. Per operator held in cooler overnight. Not portion or prepared today See stop sale. Observed at fry station a container of egg wash (55°F - Cold Holding) sitting on top of a container of ice per employee held out off temperature less than three hours not portion or prepared today. Employee added more ice to container.
Fixed on the spotRepeat violationAdministrative complaint
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed in lower cooler at sushi station raw tuna stored over ready to eat seaweed salad. Employee stored correctly.
Fixed on the spotRepeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. 0 Ppm operator placed service call
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Observed splitter with hose attached with vacuum breaker missing
Repeat violationAdministrative complaint
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed at the bar the handwashing sink being used as a dump sink evident by ice cubes in the sink.
Basic5
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed in walk-in freezer a box of krab stored in contact with the floor.
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Observed in hot station flip top stainless steel bowl with no handle used to scoop vegetables.
Ice buildup in reach-in freezer and/or walk-in freezer.
Walk-in freezer
Code 21, Wiping cloths and linens: Wiping cloth sanitizing solution stored on the floor.
By the ice machine
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Microwave at service station
Reading this report
Priority levels
- High priority The problems most likely to make someone sick directly.
- Intermediate Could lead to a high-priority problem if not fixed.
- Basic Best practices and general upkeep.
Terms in the inspectors’ reports
- Time/temperature control for safety food
- Food that has to be kept hot, at 135°F or above, or cold, at 41°F or below, to stay safe: meat, seafood, eggs, dairy, cooked rice and beans, cut melons and the like.
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.
- Stop sale
- An order that the food can’t be sold or served.
- Vacuum breaker, backflow
- Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.