Sushi Sake

14627 - 14629 SW 42 St, Miami, FL 33175 · Permanent Food Service · License 2331529

Official report

out of 100

Grade F

Safety score 55 of 100

Latest visit: Sep 19, 2026 (7 weeks ago)

What drove the grade

Live, small flying insects found.High priority · fixed by the Sep 19 follow-up · 20 other violations

How the score was calculated

Starting score100
Violations at the Sep 18 complaint inspection
8 high priority (6 fixed by the Sep 19 follow-up, 2 fixed on the spot), 4 intermediate, 9 basic
-45
Safety score55

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

Inspection history

2 inspections · 4 visits

Latest inspection

Sep182026

Complaint inspection

21 violations found · Inspector came back once

Follow-up visitSep 19, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
- 2 Intermediate
- 4 Basic
What was still cited
Intermediate2
- Code 22, Food-contact surfaces clean and sanitized: Non-pitting surface rust on food-contact equipment.
  More time given
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  More time given
Basic4
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  More time given
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  More time given
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  More time given
Official report, on the Florida DBPR website
First visitSep 18, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
21 violations found:
- 8 High priority
- 4 Intermediate
- 9 Basic
What the inspector cited
High priority8
- Code 01, Approved source; food safe and unadulterated: Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation.
  See stop sale. Observed raw chicken inside reach in cooler with date labeled 09/10/26 exceeding 7 day mark. Operator discarded.
  Fixed on the spot
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed raw chicken (46°F - Cold Holding); raw shrimp (47°F - Cold Holding); beef soup (47°F - Cold Holding) inside walk in cooler. Observed garlic butter (56°F - Cold Holding) on prep table.
  Shell eggs not stored at an ambient air temperature of 45°F or less.
  Observed raw shelled eggs stored at ambient room temperature next to cook line.
- Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
  Observed raw chicken stored above a box of unwashed oranges inside walk in cooler.
- Code 12, Handwashing and hygienic practices: Single-use gloves not changed as needed after changing tasks or when damaged or soiled.
  Observed cook line employees not changing soiled gloves as needed.
  Employee cracked raw shell eggs and then handled ready-to-eat food and/or clean equipment or utensils without washing hands.
  Observed cook line employee crack a raw shelled egg and immediately grab a clean spatula without proper hand washing.
- Code 22, Food-contact surfaces clean and sanitized: Dishmachine chlorine sanitizer not at proper minimum strength.
  Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Observed Dishwasher (Chlorine 0ppm) next to three compartment sink. Service tech came out and began troubleshooting issue.
  Fixed on the spot
- Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
  Observed one flying insect in the air near bar area. Observed three flying insects flying in the air in dry food storage area. Observed one flying insect flying in the air near back prep area.
Intermediate4
- Code 16, Dishwashing facilities and test kits: No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
  Observed chlorine and quaternary test kit expired 07/26
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed green cutting board on top of prep table heavily soiled.
  Non-pitting surface rust on food-contact equipment.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed clear spray bottle containing cleaning solution with no label at mop sink.
Basic9
- Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
  Observed squeeze bottles containing oil and sauces with no labels on top of prep tables.
- Code 08, Food protection and cross-contamination: Food stored on floor.
  Observed buckets of soy sauce on floor inside walk in cooler.
- Code 14, Food-contact surfaces designed and maintained: Ice buildup in reach-in freezer and/or walk-in freezer.
  Observed ice buildup inside walk in freezer on pipe system.
- Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
- Code 23, Non-food contact surfaces clean: Buildup of food debris/soil residue on equipment door handles.
  Observed black microwave door handle soiled.
- Code 25, Single-service items: Single-service articles not stored inverted or protected from contamination.
  Observed single service straws at the bar area not wrapped.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed no hand wash sign at hand wash sink near prep table.
- Code 36, Floors, walls, ceilings and ventilation: Wall soiled with accumulated grease, food debris, and/or dust.
  Observed wall behind dish machine soiled.
- 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 stored on top of bag of onion in back dry food storage area.
Official report, on the Florida DBPR website

Earlier inspections 1

Jul132026F56Routine inspection27 violations, 7 high priority · 1 follow-up visit Fixed at follow-up

Follow-up visitSep 14, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
6 earlier violations still noted, but not enough to need another visit:
- 1 Intermediate
- 5 Basic
What was still cited
Intermediate1
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  More time given
Basic5
- Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
  More time given
  Food stored on floor.
  More time given
- 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.
  More time given
- Code 14, Food-contact surfaces designed and maintained: Uncleanable knife block in use to store knives.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling soiled with accumulated food debris, grease, dust, or mold-like substance.
  More time given
Official report, on the Florida DBPR website
First visitJul 13, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
27 violations found:
- 7 High priority
- 4 Intermediate
- 16 Basic
What the inspector cited
High priority7
- Code 01, Approved source; food safe and unadulterated: Stop Sale issued on time/temperature control for safety food due to temperature abuse.
  Observed onion soup (48°F - Cooling) at walk in cooler. As per manager, products prepared and placed inside unit on previous day. Observed cut lettuce (53°F - Cold Holding) at sliding door reach in cooler near take out area. As per date marking, items prepared on previous day.
  Stop Sale issued due to food not being in a wholesome, sound condition.
  Observed shrimp sauce with fresh garlic with date mark exceeding 7 days at reach in cooler at preparation room.
- Code 02, Labeling, date marking and consumer advisory: Ready-to-eat, time/temperature control for safety food marked with a date that exceeds 7 days after opening/preparation.
  Observed shrimp sauce with fresh garlic with date mark exceeding 7 days at reach in cooler at preparation room.
- Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
  Observed cut lettuce (53°F - Cold Holding) at sliding door reach in cooler near take out area. As per date marking, items prepared on previous day.
  Cooked/heated time/temperature control for safety food not cooled from 135°F to 41°F within 6 hours.
  Observed onion soup (48°F - Cooling) at walk in cooler. As per manager, products prepared and placed inside unit on previous day.
  Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking.
  Observed sushi rice missing time marking. Manager placed time mark.
  Fixed on the spot
- Code 08, Food protection and cross-contamination: Observed unwashed cucumbers stored over ginger at walk in cooler.
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.
  Observed establishment offers cocktail with raw shell eggs. Item not identified as raw and linked to consumer advisory.
- Code 22, Food-contact surfaces clean and sanitized: Food-contact surface soiled with food debris, mold-like substance or slime.
  Observed cutting board with stains at sushi area.
- Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
  Observed plastic spray bottle of degreaser not labeled at preparation room and ware washing area.
- Code 53, Manager certification and employee training: Employee has not received adequate training related to their assigned duties as evidenced by the inability to answer basic food safety questions.
  Observed cook not aware of minimum cooking temperature of beef. Coached employee.
  Fixed on the spot
Basic16
- Code 05, Thermometers provided and accurate: Observed walk in cooler ambient thermometer in disrepair.
- Code 08, Food protection and cross-contamination: Food stored in a location that is exposed to splash/dust.
  Observed bowl of flour stored next to preparation sink at sushi area.
  Food stored on floor.
  Observed plastic containers of cooking oil and ginger stored in floor at dry storage area.
  Employee personal food not properly identified and segregated from food to be served to the public.
  Observed employee beverages stored inside reach in cooler at preparation room. Observed employee food and beverages stored inside sliding door reach in cooler near take out area. manager segregated products.
  Fixed on the spot
- 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 plastic cup stored inside container of flour. Manager removed item.
  Fixed on the spot
  In-use utensil stored in standing water less than 135°F.
  Observed muddler and spoons
- Code 14, Food-contact surfaces designed and maintained: Uncleanable knife block in use to store knives.
- Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
  Observed on preparation table.
- Code 22, Food-contact surfaces clean and sanitized: Walk-in cooler interior/shelves have accumulation of soil residues.
- 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 stored clean plates not inverted across from dish machine.
  Equipment and utensils not properly air-dried - wet nesting.
  Observed plastic containers stacked together on shelves above 3 compartment sink.
- Code 25, Single-service items: Reuse of single-service or single-use articles.
  Observed washed diced strawberries stored inside original produce container at bar. Discussed with bartender.
- Code 31, Handwash sinks and supplies: No handwashing sign provided at a hand sink used by food employees.
  Observed at hand sink at preparation room.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling soiled with accumulated food debris, grease, dust, or mold-like substance.
  Observed ceiling soiled with accumulated dust above dish machine.
- 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 employee drink on shelf at preparation table.
- Code 42, Premises and cleaning equipment: Observed plastic buckets stored inside mop sink.
  Manager removed items.
  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.
Food-contact surface: Anything food touches, such as cutting boards, utensils, counters and the inside of ice machines.
Stop sale: An order that the food can’t be sold or served.
Wet nesting: Stacking dishes or containers before they have dried, which traps moisture where germs can grow.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.