Sushi Sake Islamorada
81630 Overseas Hwy, Islamorada, FL 33036 · Permanent Food Service · License 5401249
What drove the grade
Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
How the score was calculated
- Starting score100
- Violations at the Aug 11 routine inspection2 high priority, 5 intermediate (3 fixed on the spot), 1 basic-25
- Complaint after follow-up on Oct 15Counts in full until a follow-up finds the problems fixed-20
- Safety score55
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 15, 2026 Complaint after follow-up
Problems from the first visit still weren't fixed, so the inspector recommended formal action by the state, which can include fines.
2 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
Ruenchun Hsu 8/7/21 national resgistry
More time given
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
Ruenchun Hsu 8/7/21 national resgistry Expired 8/7/26
Administrative complaint
- First visitAug 11, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
8 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
High priority2
Code 03, Food out of temperature: Time/temperature control for safety food, other than whole meat roast, hot held at less than 135°F.
Brown rice at 75°F more than 4 hours
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.0 ppm chlorine triple sink is set to sanitize
Intermediate5
Code 31, Handwash sinks and supplies: Handwash sink used for purposes other than handwashing.
Sushi tuna ring stored on handwashing sink
Fixed on the spot
No paper towels or mechanical hand drying device provided at handwash sink.
Fixed on the spot
No soap provided at handwash sink.
Fixed on the spot
Code 53, Manager certification and employee training: Manager or person in charge lacking proof of food manager certification.
No currently certified food service manager on duty with four or more employees engaged in food preparation/handling.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/
Basic1
Code 10, In-use utensils properly stored: In-use utensil stored in standing water less than 135°F.
In sever station observed utensils
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.