Sushi Sake South Miami
5829 SW 73 St, South Miami, FL 33143 · Permanent Food Service · License 2336298
What drove the grade
Time/temperature control for safety food cold held at greater than 41°F.
How the score was calculated
- Starting score100
- Violations at the Sep 21 routine inspection4 high priority (1 no follow-up needed, 3 fixed on the spot), 1 intermediate, 11 basic-26
- Safety score74
Our own summary of the public record, not an official state rating. How grades work · Report an error
Inspection history
1 inspection · 1 visitRoutine inspection
- First visitSep 21, 2026 No follow-up needed
Met the state's inspection standards; the inspector didn't need to come back. Any violations cited still count toward the grade.
16 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority4
Code 03, Food out of temperature: Time/temperature control for safety food cold held at greater than 41°F.
Observed at front area: garlic butter (82°F - Cold Holding). Employees placed back into cooler when not in use, less than 4 hours.
Fixed on the spot
Code 08, Food protection and cross-contamination: Raw animal food stored over/not properly separated from ready-to-eat food.
Observed raw shell egg in lowboy behind mixed greens. Employee corrected order during inspection.
Fixed on the spot
Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature.
Observed raw beef behind raw shrimp in lowboy. Employee corrected order during inspection.
Fixed on the spot
Code 29, Plumbing and backflow prevention: Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
Observed splitter attached; no breaker.
Intermediate1
Code 11, Employee health: Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment.
Observed no form or kit on site.
Basic11
Code 08, Food protection and cross-contamination: Food stored on floor.
Observed spicy sauce on floor of cooler.
Code 10, In-use utensils properly stored: Ice scoop handle in contact with ice.
Observed ice scoop in ice at front bar. Employees removed and put into triple sink to be washed, rinsed and sanitized.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Opened employee beverage container in a cold holding unit with food to be served to customers.
Observed employee beverage on shelf inside walk in cooler.
Code 16, Dishwashing facilities and test kits: Accumulation of debris on exterior of warewashing machine.
Observed exterior soiled.
Old labels stuck to food containers after cleaning.
Code 23, Non-food contact surfaces clean: Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
Observed air vents on ice machine soiled with dust.
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 bowls not inverted on dry dish rack.
Silverware/utensils stored upright with the food-contact surface up.
Observed on prep table in kitchen; spoons face up.
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 keys, shirt and hat on top of reach in freezer at front counter.
Code 50, Current license displayed: Current Hotel and Restaurant license not displayed.
Observed current license not posted.
Code 51, Other sanitary and safe operation: Carbon dioxide/helium tanks not adequately secured.
Observed tanks not secure; inside walk in cooler.
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.
- 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.