Sushi Sake

900 Biscayne Blvd Unit R-101A, Miami, FL 33132 · Permanent Food Service · License 2335481

Official report

out of 100

Grade C

Safety score 72 of 100

Latest visit: Sep 18, 2026 (7 weeks ago)

What drove the grade

Stop Sale issued on time/temperature control for safety food due to temperature abuse.High priority · fixed by the Sep 18 follow-up · 12 other violations

How the score was calculated

Starting score100
Violations at the Sep 8 routine inspection
4 high priority (fixed by the Sep 18 follow-up), 4 intermediate (1 fixed on the spot), 5 basic
-28
Safety score72

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

Inspection history

1 inspection · 2 visits

Sep82026

Routine inspection

13 violations found · Inspector came back once

Follow-up visitSep 18, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
3 earlier violations still noted, but not enough to need another visit:
- 3 Basic
What was still cited
Basic3
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Still observed no conspicuously located ambient air temperature thermometer in holding unit. Front counter sushi area.
  More time given
- Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Still observed.
  More time given
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
  Still observed Current Hotel and Restaurant license not displayed.
  More time given
Official report, on the Florida DBPR website
First visitSep 8, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
13 violations found:
- 4 High priority
- 4 Intermediate
- 5 Basic
What 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, other than whole meat roast, hot held at less than 135°F. Observed brown rice 79°f located at sushi area as per operator was made yesterday. See stop sale.
- 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 brown rice 79°f located at sushi area as per operator was made yesterday. See stop sale.
- Code 12, Handwashing and hygienic practices: Employee failed to wash hands before putting on gloves to initiate a task working with food.
- 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. Chlorine 00ppm.
Intermediate4
- Code 11, Employee health: Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- Code 31, Handwash sinks and supplies: No paper towels or mechanical hand drying device provided at handwash sink.
  Bar area.
  No soap provided at handwash sink.
  Bar area and kitchen. Operator provided during inspection.
  Fixed on the spot
- Code 53, Manager certification and employee training: Proof of required state approved employee training not available for some employees.
  To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233.
Basic5
- Code 05, Thermometers provided and accurate: No conspicuously located ambient air temperature thermometer in holding unit.
  Front counter sushi area.
- Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
  Kitchen.
- Code 23, Non-food contact surfaces clean: Vending machine exterior soiled.
  Observed soiled Fan inside walk in cooler and ice machine kitchen.
- Code 36, Floors, walls, ceilings and ventilation: Ceiling not smooth, nonabsorbent and easily cleanable in food preparation, food storage, or warewashing areas.
  Kitchen.
- Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
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.
Stop sale: An order that the food can’t be sold or served.
Ambient temperature: The air temperature inside a cooler or holding unit, rather than the food’s own.