SAKE HOUSE

Name: SAKE HOUSE
Address: 1478 RIVERPLACE BLVD 101, JACKSONVILLE, FL, 32207, US
Rating: 78.6

1478 RIVERPLACE BLVD 101, JACKSONVILLE, FL 32207

License #2614122

🍱 Japanese/Sushi ℹ️ Categories are auto-assigned based on restaurant names and may not be 100% accurate

78.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SAKE HOUSE in JACKSONVILLE currently holds an InspectFL Health Score of 78.6 out of 100 — a C grade — a noticeable pattern of violations across recent inspections. This restaurant has 3 inspections on record from Florida DBPR, with the most recent inspection on March 3, 2026. Across those visits, inspectors documented 43 total violations — 8 critical, 10 major, 25 minor.

How to read this page

Start with the newest inspection, then verify the pattern

The score is the shortcut. The inspection timeline is the real story. Read the latest visit first, open the official DBPR record when you need the source, then compare this restaurant with other options nearby.

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Record snapshot

What stands out in this inspection history

Use this as context before you scroll through every inspection.

Inspections on file

Clean inspections

Callback visits

Latest clean pass

September 16, 2025

The latest inspection on March 3, 2026 shows 18 observation rows: 3 critical, 4 major, and 11 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Inspector notes

Coverage note

Inspector notes linked where available

InspectFL reorganizes public DBPR inspection records into a page you can actually scan. When exact inspector notes are available, they appear inline. Otherwise, the page falls back to violation categories plus the official DBPR record.

What you’ll see here

•Inspector notes appear inline when available.
•The official DBPR inspection timeline still stays visible, even on pages with zero violations or zero inspector notes.

Location + actions

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DBPR

*Scores are calculated by InspectFL based on public DBPR inspection data and are not official state ratings.

Inspection timeline

Inspection History

Read the newest inspection first, then scan for patterns. Repeated high-priority findings matter more than one isolated bad day.

Critical Major Minor

Inspector notes are being added across all restaurants. Some inspections may only show violation codes until notes are available.

Disposition: Administrative complaint recommended
[13-04-4] Employee with no beard guard/restraint while engaging in food preparation. Cook cooking, no beard guard
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Earbud case on shelf above prep cooler, employee moved it
[51-11-4] Carbon dioxide/helium tanks not adequately secured. By server area, manager secured it
[41-17-4] Spray bottle containing toxic substance not labeled. Red solution by dish machine, employee stated its cleaner
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Brown mark on back interior wall in glass upright cooler at server area, coming off when scrubbed a little area
[35B-03-4] Outer openings not protected with self-closing doors. Rear door
[06-09-1] Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Raw tuna in sushi are, employee removed them
[10-01-5] In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. On salt, employee removed it
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. Cutting board at sushi area
[31A-11-4] Handwash sink used for purposes other than handwashing. Rinsing towel in hand sink at cook line, explained to employee
[02D-01-5] Working containers of food removed from original container not identified by common name. White powder on soy sauce bucket, employee labeled it salt
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink at server area, no hot water comes out when handle is opened
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Only straw on his drink, cook line, employee placed lid on
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook cooking, no hear restraint
[12A-20-4] Employee washed hands with no soap. Employee rinsed hands with one glove on in hand sink and then when t to grab a bag of noodles, explained to him and he washed hands again properly
[08B-56-4] Food stored in ice used for drinks. Employee removed soda and discarded ice, ice machine
[31B-03-4] No soap provided at handwash sink. In hand sink at cook line, employee placed some
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp on shelf above jar with cherries in reach in cooler by cook line, raw salmon on tray on shelf above edamame bags in upright freezer, raw shrimp on shelf above veggies in walk in cooler, employee rearranged

Disposition: Warning Issued
[11-26-1] No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses. For a couple employees here with no certification
[13-03-4] Employee with no hair restraint while engaging in food preparation. Portioning sauces, he got hat
[16-37-1] No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. For dish machine
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Shelf in sushi area, gasket and handle in box freezers at sushi area, also shelves in walk in cooler
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Sushi prep counter, employee moved it to bottom shelf
[08B-38-4] Food stored on floor. Bucket with crunk by cook line, employee placed it on shelf
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Kitchen
[51-18-6] No copy of latest inspection report available. Could not find it
[50-09-4] Current Hotel and Restaurant license not displayed. Old one
[41-17-4] Spray bottle containing toxic substance not labeled. Red solution by dish machine, employee labeled cleaner
[14-36-5] Interior of refrigerator or freezer in disrepair/has exposed insulation. Cracked in both small box freezers at sushi area
[27-16-4] Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Hand sink by ice bin
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee food above customer food in prep reach in cooler, employee rearranged
[09-01-4] Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Cutting cucumber for sushi rolls, explained to him and he got gloves
[14-34-4] Interior of microwave with rust that has pitted the surface
[35B-03-4] Outer openings not protected with self-closing doors. Rear door
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Fryer basket
[36-36-4] Ceiling tile missing. A couple by triple sink.
[08A-02-6] Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken wings on shelf above krab in tray, upright freezer, employee rearranged
[53B-14-5] Required employee training expired for some employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. 3 employees expired on 8/2025, and one employee here since June that has no training
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee washed hands with gloves on after touching raw shrimp, explained to him and he washed hands again
[22-45-4] Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Chl dispensing only at 10 ppm
[14-17-4] Walk-in cooler/freezer shelves with rust that has pitted the surface.
[14-11-5] Equipment in poor repair. Gasket torn in little coo.er at sushi area
[22-41-4] 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. 10 ppm chl in dish machine

Community reaction

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Community pulse