Sushi Sake
9565 SW 72 St, Miami, FL 33173 · Permanent Food Service · License 2333132
What drove the grade
Live, small flying insects found.
How the score was calculated
- Starting score100
- Violations at the Oct 5 routine inspection7 high priority (fixed before it reopened Oct 6, 3 repeats), 1 intermediate (fixed before it reopened Oct 6, 1 repeat), 6 basic (3 repeats)-39
- Emergency closure on Oct 5, reopened Oct 6Counts 20 for 30 days after reopening, 10 until 90 days, then nothing-10
- Safety score51
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 6, 2026 Reopened after closure
The inspector came back, found the problems fixed and allowed the business to reopen.
4 earlier violations still noted, but not enough to need another visit:
Official report, on the Florida DBPR websiteWhat was still cited
High priority1
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
More time given
Basic3
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
More time given
Ice buildup in reach-in freezer and/or walk-in freezer.
More time given
Code 33, Garbage and refuse: Open dumpster lid.
More time given
- First visitOct 5, 2026 Emergency closure
Conditions were a danger to public health, so the business was ordered to close immediately. It can't reopen until an inspector confirms the problems are fixed.
14 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority7
Code 01, Approved source; food safe and unadulterated: Stop Sale issued due to food not being in a wholesome, sound condition.
Live, small flying insects found. Observed 20 live flies landing and crawling inside bag of onions underneath prep table across cook line. Observed 1 live fly inside container of lychees at bar area.
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed garlic butter (44°F - Cold Holding) at cook line, as per operator for less than 1 hour.
Repeat violation
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw steak stored over ready to eat sauces inside reach in cooler across cook line.
Repeat violation
Code 12, Handwashing and hygienic practices: Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands.
Observed chef put on pair of gloves and begin to prepare customer order without first washing hands.
Code 35, Insects, rodents, pests and animals: Live, small flying insects found.
Observed 20 live flies landing and crawling inside bag of onions underneath prep table across cook line. Observed 10 live flies flying and landing on top of rice cookers with rice inside and on wall on prep table next to cook line. Observed 25 live flies flying and landing on trays of soy sauce and eel sauce, on boxes of single service cups in wait station area next to walk in cooler. Observed 5 live flies flying and landing on clean bowls and equipment under prep table next to cook line. Observed 5 live flies landing on top of squeeze bottles of soy sauce and oil under prep table across cook line. Observed 6 live flies flying and landing on top of clean cutting board in kitchen area. Observed 15 live flies flying and landing on vegetable chopper and sanitizer bucket on prep table underneath dish machine. Observed 10+ live flies in dry storage area flying and landing on top of bags of rice and sugar. Observed 10 live flies flying in bar area, landing on beer taps, liquor bottles, and on top of garnish containers. Observed 8 live flies flying and landing on top of container of lychees at bar area. Observed 1 live fly inside container of lychees at bar area.
Code 41, Chemicals and toxic substances: Container of medicine improperly stored.
Observed bottle of pain reliever stored on shelf above rice cookers.
Repeat violation
Toxic substance/chemical improperly stored.
Observed bottle of rubbing alcohol stored on shelf above rice cookers.
Intermediate1
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Observed chef rinse plastic container inside hand sink in kitchen.
Repeat violation
Basic6
Code 14, Food-contact surfaces designed and maintained: Equipment in poor repair.
Observed reach in cooler gaskets torn across cook line.
Repeat violation
Cardboard used to line nonfood-contact shelves.
Observed cardboard lining shelf with clean equipment under prep table in kitchen.
Ice buildup in reach-in freezer and/or walk-in freezer.
Observed ice buildup inside walk in freezer.
Repeat violation
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Observed interior of ice machine soiled.
Code 33, Garbage and refuse: Open dumpster lid.
Repeat violation
Code 36, Floors, walls, ceilings and ventilation: Floor area(s) covered with standing water.
Observed standing water on floor near back door.
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.
- 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.