Sushi Sake

701 W 49 St, Hialeah, FL 33012 · Permanent Food Service · License 2331760

Official report

out of 100

Grade D

Safety score 68 of 100

Latest visit: Aug 12, 2026

What drove the grade

Time/temperature control for safety food cold held at greater than 41°F.High priority · no follow-up needed · 25 other violations

How the score was calculated

Starting score100
Violations at the Aug 12 routine inspection
3 high priority (no follow-up needed), 4 intermediate (1 fixed on the spot), 19 basic; basic violations cost 12 at most
-32
Safety score68

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

Inspection history

1 inspection · 1 visit

Aug122026

Routine inspection

26 violations found

First visitAug 12, 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.
26 violations found:
- 3 High priority
- 4 Intermediate
- 19 Basic
What the inspector cited
High priority3
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed imitation crab (73°F - Cold Holding) inside 3 compartment sink , as per operator less than 2 hours, operator moved to walk in cooler. Also observed raw tuna (44°F - Cold Holding); raw salmon (44°F - Cold Holding); at sushi station, as per operator door was opened less than 1 hour.
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
  Coached employee on proper procedures.
  Employee rubbed hands together for less than 10-15 seconds while washing hands.
  Coached employee on proper washing practices.
Intermediate4
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
  Observed a cup stored inside hand wash sink by rice station. Operator removed.
  Fixed on the spot
  No paper towels or mechanical hand drying device provided at handwash sink.
  Observed next to dishwasher machine. Also at sushi station.
  No soap provided at handwash sink.
  Observed next to dishwasher machine. Also at sushi station.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed degradation spray bottle not identified next to mop sink.
Basic19
- Code 06, Food properly thawed: Frozen time/temperature control for safety food being slacked at room temperature is no longer frozen solid.
  Observed imitation crab (73°F - Cold Holding) inside 3 compartment sink , as per operator less than 2 hours, operator moved to walk in cooler.
- Code 08, Food protection and cross-contamination: Stored food not covered.
  Observed white rice bin not covered at rice station.
  Food stored on floor.
  Observed ginger plastic container on floor at dry storage. Also observed cut onions container stored on walk in cooler floor.
- 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 on flour container at rice station.
  In-use ice scoop stored on soiled surface between uses.
  Observed ice scoop stored inside soiled with mold like substance holder next to ice machine, operator moved to dishwashing area.
  Fixed on the spot
- Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
  Observed on panko container at rice station.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
  Observed at front counter, operator removed.
  Fixed on the spot
  Soiled dry wiping cloth in use.
  Observed multiple soiled towels at sushi bar station.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Observed by ice dispenser area.
  Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Next to dry storage area.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
  Observed dust accumulated on cover fans at walk in cooler next.
  Buildup of food debris/soil residue on equipment door handles.
  Observed soiled gaskets on salad reach in cooler next to expo area.
- Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
  Observed ice bucket stored not inverted next to ice dispenser at dine in.
- Code 35, Insects, rodents, pests and animals: Exterior door has a gap at the threshold that opens to the outside.
  Observed at back door.
- Code 36, Floors, walls, ceilings and ventilation: Floor not cleaned when the least amount of food is exposed.
  Observed under rack at dry storage area.
  Hole in or other damage to wall.
  Observed at front counter by sushi station.
- 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.
  Observed personal bag on preparation table at expo area. Operator removed.
  Fixed on the spot
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
- Code 51, Other sanitary and safe operation: No copy of latest inspection report available.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.