Sake House
1478 Riverplace Blvd 101, Jacksonville, FL 32207 · Permanent Food Service · License 2614122
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 30 routine inspection4 high priority (fixed on the spot), 3 intermediate (2 fixed on the spot, 2 repeats), 5 basic-26
- Safety score74
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 visitSep 30, 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.
12 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed cut lettuce (54°F - Cold Holding) stored above chill line of reach-in cooler. Operator placed container of lettuce in bottom of cooler to chill.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged.
Observed raw beef stored over ready to eat edamame in reach in freezer near triple sink. Not all products commercially packaged. Employee rearranged to properly store.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Non-food grade paper/paper towel used as liner for food container.
Observed some tuna and salmon at sushi make station and green onions at front service station stored in direct contact of non food grade paper towels. Operator removed paper towels and replaced with deli paper.
Fixed on the spot
Code 41, Chemicals and toxic substances: Toxic substance/chemical improperly stored.
Observed container of bleach stored next to multiple bags of rice in prep area. Operator removed container of bleach to properly store.
Fixed on the spot
Intermediate3
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed ice deflector plate in large ice machine soiled with black residue.
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed a scraper stored in hand wash sink at sushi make station. Chef removed scraper.
Fixed on the spotRepeat violation
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed unlabeled Spray bottle containing toxic substance stored at dishwashing machine.operator labeled cleaner.
Fixed on the spotRepeat violation
Basic5
Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
Observed raw shrimp thawing in standing water at triple sink. Employee turned on running water to continue thawing.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
Observed rice spatulas stored in container of standing water of less than 135°F. Water temp 94°F. Operator emptied container of water.
Fixed on the spot
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line food-contact shelves.
Observed cardboard used as a shelf liner on cook line below grill area where sauces are stored.
Equipment in poor repair.
Observed gasket on walk-in-cooler torn/ in disrepair.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed shelf under grill has an accumulation of debris. Also, exterior of microwave on cook line soiled.
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.
- Food-contact surface
- Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.