Sake Too Japanese and Thai Restaurant
10785 S.W. Tradition Square, Port St Lucie, FL 34987 · Permanent Food Service · License 6602746
What drove the grade
Raw animal food stored over or with unwashed produce.
How the score was calculated
- Starting score100
- Violations at the Sep 2 routine inspection3 high priority (fixed on the spot), 1 intermediate, 6 basic (1 repeat)-19
- Safety score81
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 2, 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
High priority3
Code 08, Food protection and cross-contamination: Raw animal food stored over or with unwashed produce.
Raw chicken over unwashed oranges in walk in cooler. Manager corrected.
Fixed on the spot
Raw animal food stored over/not properly separated from ready-to-eat food.
Raw fish over cooked brown rice at sushi bar reach in freezer. Cook corrected.
Fixed on the spot
Code 10, In-use utensils properly stored: In-use utensil stored in unclean water at or above 135°F.
Found at 133°F. Education provided. Another found next to rice, found at 77°F, rechecked at 144°F.
Fixed on the spot
Intermediate1
Code 53, Manager certification and employee training: Required employee training expired for some employees.
To order approved program food safety material, call DBPR contracted provider: Florida Restaurant & Lodging Association (SafeStaff) 866-372-7233. Jin, U.T, R,P, V.S.
Basic6
Code 08, Food protection and cross-contamination: Food stored on floor.
Bulk sugar and container of rice. Employee corrected rice.
Fixed on the spot
Employee personal food not properly identified and segregated from food to be served to the public.
In lowboy 2 door reach in cooler. Employee removed.
Fixed on the spot
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.
Bulk sugar.
Fixed on the spot
In-use utensil stored in standing water less than 135°F.
Another found next to rice, found at 77°F, rechecked at 144°F.
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.
Repeat violation
Code 24, Clean equipment storage and air drying: Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
Manager moved to rewash. Education provided.
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.
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.