Sushi Sake
840 N Orlando Ave, Winter Park, FL 32789 · Permanent Food Service · License 5815673
What drove the grade
Soap dispenser at handwash sink not working/unable to dispense soap.
How the score was calculated
- Starting score100
- Violations at the Oct 20 routine inspection4 intermediate (2 fixed on the spot), 6 basic-16
- Safety score84
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 visitOct 20, 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.
10 violations found:
Official report, on the Florida DBPR websiteWhat the inspector cited
Intermediate4
Code 31, Handwash sinks and supplies: Handwash sink not accessible for employee use at all times.
Handwash sink blocked with pans located next to cook line. Operator removed pans
Fixed on the spot
Soap dispenser at handwash sink not working/unable to dispense soap.
No batteries for soap dispenser next to sushi station
Code 52, Misrepresentation or misbranding: Establishment advertised fresh juice, but juice was not prepared within 12 hours of sale and/or juice contains additives.
Facility states on the menu Fresh pressed Juice. Operator states no fresh juice is available. Operator removed "fresh" from the menu during inspection
Fixed on the spot
Code 53, Manager certification and employee training: 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/ 2 Front of house employees and 3 back of house employees
Basic6
Code 14, Food-contact surfaces designed and maintained: Bowl or other container with no handle used to dispense food.
Small plastic container with no handle inside tempura and brown rice bins. Operator removed containers
Fixed on the spot
Cutting board has cut marks and is no longer cleanable.
Green cutting board at cook line
Equipment in poor repair.
Torn gaskets in reach in cooler at cook line Reach in cooler internal temperature 50°F next to sushi station. No tcs foods available
Code 21, Wiping cloths and linens: In-use wet wiping cloth/towel used under cutting board.
Cutting board at cook line. Operator removed cloth
Fixed on the spot
Code 22, Food-contact surfaces clean and sanitized: Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
Ice machine next to dish area
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.
Employee bag on shelf next to single service items at dry storage. Operator removed bag.
Fixed on the spot
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.