Inspection Report

Florida DBPR Inspection Report
Warning

SUSHI SAKE

740 SW 109 AVE UNIT 102-103 · MIAMI · Dade County · FL 33174

Restaurant history →

Inspection Summary

Inspection dateAugust 22, 2025
Inspection typeRoutine – Food
Inspection classFood
DBPR dispositionWarning Issued
Resultfollow_up_required
Inspection number3608461
Visit number1
Inspection Visit ID10894972
DBPR license2338266

Violation Summary

Counts reported for this inspection visit.

Full inspector observations available
3 High Priority0 Intermediate3 Basic0 Critical0 Non-Critical6 Total
MEMBER-ONLY COMPARISON

See what changed since the last inspection.

Sign in or create a free account to browse without ads and see newly cited, repeated, and no-longer-cited violation categories.

Unlock comparison

All DBPR Inspector Observations

6 full violation description(s) documented by the inspector during this visit.

High Priority 3

#4High Priority03A-03-5

High Priority – Shell eggs not stored at an ambient air temperature of 45 degrees Fahrenheit or less. Observed raw shell eggs stored on shelves under prep table. As per operator for less than 4 hrs. Operator placed eggs inside walk in cooler for rapid cooling. **Warning**

Warning
#5High Priority03A-02-5

High Priority – Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed inside display cooler at sushi station wahoo (52F – Cold Holding); eel (50F – Cold Holding); white fish (53F – Cold Holding); raw salmon (47F – Cold Holding); raw tuna (46F – Cold Holding). As per operator for less than 4 hrs. Operator stated that the door was left open during rush time. Observed raw beef (50F – Cold Holding), veggie gyoza (56F – Cold Holding); shrimp dumplings (52F – Cold Holding); spring rolls (51F – Cold Holding) inside reach in cooler across cook line. As per operator for less than 4 hrs. Operator stated that the door was left open during rush time. **Warning**

Warning
#6High Priority03B-01-6

High Priority – Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed miso soup (123F – Hot Holding) at kitchen. As per operator for less than 4 hrs. Operator turned up heat for reheat. retest miso soup 191 hot holding **Corrected On-Site** **Warning**

Corrected On-SiteWarning

Basic 3

#1Basic14-01-5

Basic – Bowl or other container with no handle used to dispense food. Observed bowl inside rice container across washing area. **Warning**

Warning
#2Basic10-08-5

Basic – Ice scoop handle in contact with ice. Observed at bar. Operator removed the scoop from the ice. **Corrected On-Site** **Repeat Violation** **Warning**

Corrected On-SiteRepeat ViolationWarning
#3Basic10-17-4

Basic – In-use knife/knives stored in cracks between pieces of equipment. Observed in reach in cooler across cook line. Operator removed the knife. **Corrected On-Site** **Repeat Violation** **Warning**

Corrected On-SiteRepeat ViolationWarning

Inspector observations synchronized from DBPR on September 2, 2026 11:58 AM.

Violation category totals
Category 4 · Facilities maintain proper food temperature
3 observation(s)
Category 11 · Employee health knowledge / ill employees
2 observation(s)
Category 15 · No longer used
1 observation(s)

Inspection records and inspector observations reflect conditions documented by DBPR at the time of the inspection and may not reflect current conditions.