Sushi Sake
7301 Miami Lakes Dr, Miami Lakes, FL 33014 · Permanent Food Service · License 2336645
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 26 routine inspection4 high priority (3 fixed by the Oct 27 follow-up, 1 fixed on the spot), 1 intermediate, 4 basic-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 · 2 visitsRoutine inspection
- Follow-up visitOct 27, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
All earlier violations corrected.
Official report, on the Florida DBPR website - First visitOct 26, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
9 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Observed sushi rice with time marked from the day before.
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 sweet plantain (83°F - Hot Holding); cooked shrimp (80°F - Hot Holding); for less than 4 hours as per operator. Operator reheated at 165°F.
Fixed on the spot
Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit.
See stop sale. Observed sushi rice with time marked from the day before.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 5 lives flies over mop sink, also 3 live flies on bar station ceiling.
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Aracelis expired on 10/04/2026.
Basic4
Code 21, Wiping cloths and linens: Wiping cloth chlorine sanitizing solution not at proper minimum strength.
Observed wet wiping towel with chlorine sanitazer solution of 200 ppm.
Code 36, Floors, walls, ceilings and ventilation: Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
Floor soiled/has accumulation of debris.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
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.
- Stop sale
- An order that the food can’t be sold or served.