Sushi Sake
7750 Nova Dr A2, Davie, FL 33324 · Permanent Food Service · License 1624838
What drove the grade
Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
How the score was calculated
- Starting score100
- Violations at the Nov 4 routine inspection3 basic-3
- Safety score97
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
2 inspections · 2 visitsLatest inspection
Routine inspection
- First visitNov 4, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
3 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Basic3
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed a box of imitation crab on the floor of the walk in freezer. Operator stored properly.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed scoop handle in direct contact with rice. Operator removed scoop from direct contact.
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Earlier inspections 1
A92Routine inspection5 violations, 1 high priority No follow-up needed
- First visitAug 19, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
5 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority1
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Observed paper towels used to line the bottom of a container of mushrooms. Operator removed paper towels.
Fixed on the spot
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed a whisk and a steel wool in the handwashing sink. Operator removed items from the handwashing sink.
Fixed on the spot
Basic3
Code 06, Food properly thawed: Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
Observed krab thawing in the front handwashing sink. Operator placed into triple sink under cold running water.
Fixed on the spot
Code 08, Food protection and cross-contamination: Food stored on floor in the walk in freezer.
Operator stored properly.
Fixed on the spot
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice in the ice machine.
Operator stored properly.
Fixed on the spot
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.