Sushi Sake
Last inspected: Apr 15, 2026
58
Score
Sushi Sake, located at 900 Biscayne Blvd Unit R-101A in Miami, FL, had a moderate risk inspection on April 15, 2026, with a score of 58. This inspection identified five major violations and one minor violation, including issues with dish machine data plates and a lack of written procedures for vomit or diarrhea events. Across nine scored inspections, Sushi Sake has predominantly received high-risk ratings.
9
Inspections
0
Critical latest
5
Major latest
1
Minor latest
Inspection History
Apr 15, 2026
Routine - Food
5 major violations. 1 minor violation.
View 6 violations
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items. **Warning**
11-07-5
Intermediate - 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. **Warning**
11-27-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. **Warning**
16-37-1
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Bar area. Operator provided during inspection. **Corrected On-Site** **Warning**
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Francisco Calero, Edwin Ramirez, Sofia. Axxel. **Warning**
53B-01-5
Basic - Dishmachine has no data plate/operating specifications. **Warning**
16-01-4
58
Sep 25, 2025
Routine - Food
1 critical violation. 4 major violations. 2 minor violations.
View 7 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food.
12A-07-5
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Intermediate - 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.
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed colander inside hand wash sink in bar area. Operator removed during inspection. **Corrected On-Site** **Repeat Violation**
31A-09-4
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Elenilson.
53B-13-5
Basic - Clean equipment/utensils not stored at least 6 inches above the floor. Observed Ice bucket stored directly on floor.
24-26-4
Basic - Wet mop not stored in a manner to allow the mop to dry. Manager stored to dry. **Corrected On-Site**
42-01-4
52
Feb 26, 2025
Routine - Food
2 major violations. 1 minor violation.
View 3 violations
Potentially Hazardous Food Held at Proper Temperature
FL-16
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
78
Aug 28, 2024
Routine - Food
4 major violations. 6 minor violations.
View 10 violations
Intermediate - 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/
53A-05-6
Intermediate - 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. **Repeat Violation**
11-27-4
Intermediate - Handwash sink not accessible for employee use at all times. Observed colander inside hand wash sink located front counter area. Operator removed during inspection. **Corrected On-Site**
31A-09-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine.
16-37-1
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed jacket and employee bag near drinks in Bar area. Also observed employee cellular phone near fryer machine bar area. Operator removed the phone. **Corrective Action Taken**
40-06-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Kitchen.
22-20-5
Basic - Ice bucket/shovel stored on floor between uses. Kitchen. Operator removed. **Corrected On-Site**
10-14-5
Basic - Ice scoop handle in contact with ice. Bar area. Operator removed during inspection. **Corrective Action Taken** **Repeat Violation**
10-08-5
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Fan inside walk in cooler. **Repeat Violation**
23-03-4
Basic - Wet mop not stored in a manner to allow the mop to dry.
42-01-4
50
Mar 18, 2024
Routine - Food
3 major violations. 4 minor violations.
View 7 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Obtained from Approved Sources
FL-11
Non-Food Contact Surfaces Clean
FL-23
Approved Thawing Methods Used
FL-31
Lighting Adequate; Required Shields in Place
FL-36
Toilet Rooms Maintained
FL-53
61
Feb 8, 2024
Routine - Food
1 critical violation.
View 1 violation
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items in frontline prep cooler opposite grill: Cooked eggs at 61, 62, 63, 63. Cooked shrimp 60 Raw shrimp 60 raw scallops 60 (Overnight temperatures ) Garlic butter at 52 at grill (item placed at least 4 hours before ) **Warning** - From follow-up inspection 2024-02-08: At callback : raw shrimp 50°. Cooked egg 50° . Slaw 50°. In cooler. Frontline. Placed about 1 hours before. Moved by manager. **Admin Complaint**
03A-02-5
86
Feb 5, 2024
Routine - Food
3 critical violations. 6 major violations. 2 minor violations.
View 11 violations
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. The following items in frontline prep cooler opposite grill: Cooked eggs at 61°, 62°, 63°, 63°. Cooked shrimp 60° Raw shrimp 60° raw scallops 60° (Overnight temperatures ) Garlic butter at 52° at grill (item placed at least 4 hours before **Warning**
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. The following items in frontline prep cooler opposite grill: Cooked eggs at 61°, 62°, 63°, 63°. Cooked shrimp 60° Raw shrimp 60° raw scallops 60° (Overnight temperatures ) Garlic butter at 52° at grill (item placed at least 4 hours before ) **Warning**
03A-02-5
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. No proof of parasite destruction. **Warning**
01D-01-5
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chemical test strips available.
16-37-1
Intermediate - 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/ About 6 food service employees onsite with no certified food manger present. **Repeat Violation** **Admin Complaint**
53A-05-6
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at frontline Hand wash sink.
31B-02-4
Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. No proof of any employee training available. **Warning**
53B-01-5
Intermediate - No soap provided at handwash sink. No soap at frontline Hand wash sink.
31B-03-4
Intermediate - Manager or person in charge lacking proof of food manager certification. No proof of food manager certification. **Warning**
53A-01-7
Basic - Cold holding equipment not maintained in good repair. Do not store time/temperature control for safety food in this unit until the unit is repaired. Frontline cooler not functioning. No power to cooler.
14-74-7
Basic - Buildup of food debris/soil residue on equipment door handles. Soiled exterior of equipment including handles to coolers.
23-24-4
32
Feb 13, 2023
Routine - Food
1 critical violation. 3 major violations. 4 minor violations.
View 8 violations
High Priority - Raw animal food stored over or with unwashed produce. Raw chicken over raw beef located from counter area.
08A-04-5
Intermediate - 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/ **Repeat Violation**
53A-05-6
Intermediate - Proof of required state approved employee training not available for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Felix.
53B-13-5
Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
11-07-5
Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
22-20-5
Basic - Ice bucket/shovel stored on floor between uses. Kitchen. Operator removed during inspection. **Corrected On-Site**
10-14-5
Basic - Ice scoop handle in contact with ice. Bar area.
10-08-5
Basic - No handwashing sign provided at a hand sink used by food employees. Bar area. **Repeat Violation**
31B-04-4
52
Sep 27, 2022
Routine - Food
1 critical violation. 3 major violations. 2 minor violations.
View 6 violations
Procedures for Responding to Vomiting/Diarrheal Events
FL-05
Hands Clean and Properly Washed
FL-08
Proper Hot and Cold Holding Temperatures
FL-21
Approved Thawing Methods Used
FL-31
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Toilet Rooms Maintained
FL-53
50
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