Sushi Sake

4350 N Ocean Blvd, Lauderdale By The Se, FL 33308 · Permanent Food Service · License 1626238

Official report

out of 100

Grade F

Safety score 55 of 100

Latest visit: Sep 14, 2026 (8 weeks ago)

What drove the grade

Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.High priority · fixed on the spot · 8 other violations

How the score was calculated

Starting score100
Violations at the Jul 15 complaint inspection
4 high priority (fixed on the spot), 4 intermediate, 1 basic
-25
Complaint after follow-up on Sep 14
Counts in full until a follow-up finds the problems fixed
-20
Safety score55

Our own summary of the public record, not an official state rating. How grades work · Report an error

Inspection history

1 inspection · 2 visits

Jul152026

Complaint inspection

9 violations found · Inspector came back once

Follow-up visitSep 14, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
3 violations still not corrected:
- 1 High priority
- 2 Intermediate
What was still cited
High priority1
- Code 08, Food protection and cross-contamination: Front sushi area - Raw fish stored over/not properly separated from ready-to-eat cooked octopus.
  Front sushi area - Raw fish stored over/not properly separated from ready-to-eat prepared vegetables. Operator stored all items properly.
  Fixed on the spot
Intermediate2
- Code 02, Labeling, date marking and consumer advisory: Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Observed same.
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  Observed same.
Official report, on the Florida DBPR website
First visitJul 15, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
- 4 High priority
- 4 Intermediate
- 1 Basic
What the inspector cited
High priority4
- Code 03, Food out of temperature: Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41°F within 4 hours.
  Glass unit - cut lettuce - ambient cooling starting at 11am (64-66°F - Cooling) at 11:35am 65°F. At this rate proper ambient cooling will not occur. Operator moved items to walk in to quick chill.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Front sushi area - Raw fish stored over/not properly separated from ready-to-eat cooked octopus.
  Operator stored all items properly.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
  Employee entered kitchen and handled clean utensils without first washing hands. Reviewed proper hand washing and employee washed hands.
  Fixed on the spot
  Employee washed hands with no soap.
  Front counter employee washed hands with no soap. Reviewed proper hand washing and employee properly washed hands.
  Fixed on the spot
Intermediate4
- Code 02, Labeling, date marking and consumer advisory: Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory.
  Raw menu items on online menu not marked. Reviewed menu updating with operator.
  Raw/undercooked animal food offered and establishment has no written consumer advisory.
  Raw animal foods must be fully cooked prior to service. On line menu. Reviewed menu updating with operator.
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Employee used prep area hand sink to dump miso soup. Reviewed proper use of hand sinks.
- Code 53, Manager certification and employee training: Required employee training expired for all employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic1
- Code 22, Food-contact surfaces clean and sanitized: Interior of expo microwave has accumulation of food debris.
  Operator cleaned during inspection.
  Fixed on the spot
Official report, on the Florida DBPR website

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.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.