Sushi Sake
103400 Overseas Hwy #108, Key Largo, FL 33037 · Permanent Food Service · License 5402192
What drove the grade
Dishmachine chlorine sanitizer not at proper minimum strength.
How the score was calculated
- Starting score100
- Violations at the Sep 28 routine inspection2 high priority (1 fixed on the spot), 5 intermediate (4 fixed on the spot, 1 repeat), 7 basic (2 repeats)-30
- Extension granted on Oct 6Counts in full until a follow-up finds the problems fixed-3
- Safety score67
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 Extension granted
Some problems still weren't fixed, but the owner was working on them, so the inspector allowed more time and will come back again.
4 violations still not corrected:
Official report, on the Florida DBPR websiteWhat was still cited
Intermediate2
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Still observed.
More time given
Code 53, Manager certification and employee training: No certified food manager for establishment.
Still observed
More time given
Basic2
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Still observed
More time given
In-use knife/knives stored in cracks between pieces of equipment.
Still observed. Operator removed.
More time givenFixed on the spot
- First visitSep 28, 2026 Warning issued
Problems were found that had to be fixed. The inspector will come back to check.
14 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 identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined.
Observed sushi rice without time mark at sushi station. As per operator for less than 4 hrs. Operator labeled onsite.
Fixed on the spot
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. Observed Dishwasher (Chlorine 0ppm).
Intermediate5
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Observed blocked by cart. Operator removed.
Fixed on the spotRepeat violation
Handwash sink used for purposes other than handwashing.
Observed 2 buckets stored inside hand sink next to ice machine. Operator removed the buckets.
Fixed on the spot
No soap provided at handwash sink.
Observed at sushi station. Operator provided.
Fixed on the spot
Code 41, Chemicals and toxic substances: Spray bottle containing toxic substance not labeled.
Observed spray bottle with Windex no properly labeled at front counter. Opelabeled bottle.
Fixed on the spot
Code 53, Manager certification and employee training: No certified food manager for establishment.
A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/ Observed no employee onsite is certified as a food manager.
Basic7
Code 02, Labeling, date marking and consumer advisory: Working containers of food removed from original container not identified by common name.
Observed flour inside plastic container at kitchen not labeled.
Code 10, In-use utensils properly stored: In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container.
Observed scoop handle inside veggies across cook line. Operator removed.
Fixed on the spot
In-use knife/knives stored in cracks between pieces of equipment.
Operator removed.
Fixed on the spot
Code 12, Handwashing and hygienic practices: Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
Observed employee water bottle on prep table across display cooler.
Repeat violation
Code 14, Food-contact surfaces designed and maintained: Cardboard used to line nonfood-contact shelves.
Code 21, Wiping cloths and linens: Wet wiping cloth not stored in sanitizing solution between uses.
Observed at sushi station. Operator removed.
Fixed on the spot
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 employee keys on prep table across display cooler. Operator removed.
Fixed on the spotRepeat violation
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.
- Nonfood-contact surface
- Surfaces food doesn’t touch, such as the outsides of equipment, handles and door gaskets.