Sushi Sake FFT1

1200 NW 119 St, Miami, FL 33167 · Mobile Food Dispensing Vehicle · License 2362066

Official report

out of 100

Grade D

Safety score 64 of 100

Latest visit: Sep 28, 2026 (6 weeks ago)

What drove the grade

Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.High priority · fixed on the spot · 27 other violations

How the score was calculated

Starting score100
Violations at the Sep 25 complaint inspection
6 high priority (3 fixed by the Sep 28 follow-up, 3 fixed on the spot), 2 intermediate, 20 basic; basic violations cost 12 at most
-36
Safety score64

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

Inspection history

1 inspection · 2 visits

Sep252026

Complaint inspection

28 violations found · Inspector came back once

Follow-up visitSep 28, 2026 Fixed at follow-up
The inspector came back and found the problems fixed.
1 earlier violation still noted, but not enough to need another visit:
- 1 Basic
What was still cited
Basic1
- Code 33, Garbage and refuse: Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
  On 9/28/2026 at the time of the callback inspection Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
  More time given
Official report, on the Florida DBPR website
First visitSep 25, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
28 violations found:
- 6 High priority
- 2 Intermediate
- 20 Basic
What the inspector cited
High priority6
- Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
  Fixed on the spot
- Code 09, Bare hand contact with ready-to-eat food: Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145°F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact.
  Establishment has no approved Alternative Operating Procedure.
  Fixed on the spot
- Code 12, Handwashing and hygienic practices: Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands.
- Code 28, Sewage and wastewater disposal: Mobile food dispensing vehicle disposing of wastewater at an unapproved location.
- Code 29, Plumbing and backflow prevention: Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb.
- Code 41, Chemicals and toxic substances: Wiping cloth sanitizer solution exceeds the maximum concentration allowed.
  Fixed on the spot
Intermediate2
- Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
- Code 51, Other sanitary and safe operation: Nonself-sufficient mobile food dispensing vehicle not reporting to commissary as required.
Basic20
- Code 06, Food properly thawed: Time/temperature control for safety food thawed in an improper manner.
- Code 08, Food protection and cross-contamination: Unwashed fruits/vegetables stored with ready-to-eat food.
  Food stored outside.
- Code 13, Clean clothes, hair restraints, jewelry: Employee with no hair restraint while engaging in food preparation.
  Employee with no beard guard/restraint while engaging in food preparation.
- Code 14, Food-contact surfaces designed and maintained: Cutting board has cut marks and is no longer cleanable.
- Code 21, Wiping cloths and linens: Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
  Wet wiping cloth not stored in sanitizing solution between uses.
- Code 22, Food-contact surfaces clean and sanitized: Interior of oven/microwave has accumulation of black substance/grease/food debris.
  Reach-in cooler interior/shelves have accumulation of soil residues.
- Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
- Code 25, Single-service items: Single-service articles improperly stored.
- Code 33, Garbage and refuse: Missing drain plug at dumpster.
  Open dumpster lid.
  Grease receptacle/dumpster not on proper pad/nonabsorbent surface.
- 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.
- Code 42, Premises and cleaning equipment: Wet mop not stored in a manner to allow the mop to dry.
- Code 50, Current license displayed: Mobile food dispensing vehicle license number not permanently affixed on the side of the unit in figures at least 2 inches high and in contrasting colors from the background of the vehicle.
- Code 51, Other sanitary and safe operation: Mobile food dispensing vehicle connected to utilities on more than a temporary basis.
  Mobile food dispensing vehicle is not self-propelled or otherwise movable from place to place.
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.
Nonfood-contact surface: Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.
Vacuum breaker, backflow: Plumbing parts that keep dirty water, such as from a mop sink hose, from flowing back into the clean water supply.