Sushi Sake
1902 Hollywood Blvd, Hollywood, FL 33020 · Permanent Food Service · License 1625868
What drove the grade
Raw animal food stored over/not properly separated from ready-to-eat food.
How the score was calculated
- Starting score100
- Violations at the Aug 10 routine inspection2 high priority (1 no follow-up needed, 1 fixed on the spot), 2 intermediate (1 fixed on the spot, 1 repeat), 6 basic (1 repeat)-19
- Safety score81
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitAug 10, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
In walk in cooler, cut raw steaks above container of artificial crab salad. Employee rearranged to properly separate.
Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
Dishwasher failed to wash hands before handling clean dishware from machine immediately after handling soiled dishware. Reviewed proper procedures and employee washed hands going forward.
Fixed on the spot
Intermediate2
Code 16, Dishwashing facilities and test kits: No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
No color change strips or high hold thermometer for dishmachines to check temperature.
Repeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Unknown substance in spray bottle on shelf above mop sink. Employee labeled as glass cleaner.
Fixed on the spot
Basic6
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Employee open top beverage container on shelf by clean dishware opposite triple sink. Employee moved beverage away from area.
Fixed on the spot
Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container.
Employee open top beverage container on shelf by clean dishware opposite triple sink. Employee covered, added straw, and moved beverage away from prep area.
Fixed on the spot
Code 13, Clean clothes, hair restraints, jewelry: Employee wearing jewelry other than a plain ring on their hands/arms while preparing food.
Employees at front cook line wearing watches.
Code 16, Dishwashing facilities and test kits: Old labels stuck to food containers after cleaning.
Old labels on clean plastic containers above triple sink.
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Ice bucket by ice machine not inverted. Employee inverted.
Code 40, Employee personal belongings: Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items.
Employee cell phone on shelf with clean dishware opposite triple sink. Employee moved phone away from area.
Fixed on the spotRepeat violation
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
- Ready-to-eat food
- Food eaten without further cooking, such as salads, sandwiches, deli meats and cooked dishes.