Sushi Sake
24854 SW 177 Ave, Homestead, FL 33031 · Permanent Food Service · License 2325932
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Sep 29 complaint inspection6 high priority (fixed by the Sep 30 follow-up, 2 repeats), 5 intermediate (2 repeats), 11 basic-50
- Administrative complaint on Sep 29, since fixedReduced from 20 because a follow-up found the problems fixed-12
- Safety score38
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 2 visitsComplaint inspection
- Follow-up visitSep 30, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
2 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
Basic2
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
During callback inspection observed wet wiping cloth at cook line not stored in sanitizing solution between uses.
More time given
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
During callback inspection gaskets at reach in cooler near cook line soiled with old food debris.
More time given
- First visitSep 29, 2026 Administrative complaint
Serious or repeated problems led the inspector to recommend formal action by the state, which can include fines.
22 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority6
Code 01, Approved source; food safe and unadulterated: Dented/rusted cans present.
See stop sale. Observed 1 dented can of guava shell in heavy syrup at reach in cooler under rice cooker, Roland 14.1 OZ.
Shell eggs in use or stored with cracks or broken shells.
See stop sale. Observed cracked raw shell eggs at reach in cooler across cook line.
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Observed White rice (115°F - Hot Holding) at rice cooker near cook line, as per chef for less than 2 hours.
Repeat violationAdministrative complaint
Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
Observed waitress put on gloves to prepare soup without washing her hands.
Repeat violationAdministrative complaint
Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed Multiple employees began working with food without first washing hands.
Employee rubbed hands together for less than 10-15 seconds while washing hands.
Intermediate5
Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked.
Observed fried shrimp not date marked at reach in cooler near dishwasher.
Code 12, Handwashing and hygienic practices: Employee washed hands in a sink other than an approved handwash sink.
Observed employee washed hands inside of the triple sink.
Repeat violationAdministrative complaint
Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
Observed ice machine soiled in dish area.
Repeat violationAdministrative complaint
Code 41, Chemicals and toxic substances: Spray bottle containing blue toxic substance not labeled.
Code 43, Separation from living quarters: Unnecessary persons in the food preparation, food storage, or warewashing area.
Observed 1 unnecessary person entered through the back door of the establishment, As per person in charge the person came to use the bathroom.
Basic11
Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
Observed container of rice stored next to handwash sink near the dishwasher exposed to splash.
Food stored on floor.
Observed 4 containers of soy sauce stored on floor behind the dishwasher.
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee personal cup stored above vegetable reach in cooler at across cook line.
Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed employee open water bottle stored at reach in cooler above food to be serve to customers.
Code 13, Clean clothes, hair restraints, jewelry: Employee with no beard guard/restraint while engaging in food preparation.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed at preparation table at sushi station.
Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
Observed interior of microwave soiled with old food debris.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed reach in cooler gaskets soiled. Also observed handwash sink interiors soiled with food debris.
Code 24, Clean equipment storage and air drying: Cleaned and sanitized equipment or utensils not properly stored.
Observed clean containers and 2 rice cookers stored outside of the establishment.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Observed black fan facing cooking equipments heavily soiled with dust.
Floor soiled/has accumulation of debris.
Observed floor underneath fryer 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.
- Stop sale
- An order that the food can’t be sold or served.