SAKE HOUSE

Name: SAKE HOUSE
Address: 1478 RIVERPLACE BLVD 101, JACKSONVILLE, FL, 32207, US
Rating: 72.6

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

72.6 Grade C / 100

Mixed Health Record

How is this score calculated? →

Quick take

SAKE HOUSE in JACKSONVILLE currently holds an InspectFL Health Score of 72.6 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 32 total violations — 6 critical, 8 major, 18 minor.

Inspection data quality

What’s powering this page

Official source: DBPR

Inspection coverage

67%

Imported observations

Coverage note

Inspector notes shown when available

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

What you’ll see here

•Imported DBPR observations appear directly inside inspection entries when available.
•When note coverage is missing, the official violation record still stays visible.

Location + actions

See the place, then share or verify

Open in Google Maps ↗ Open in Apple Maps ↗

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.

Administrative complaint recommended
[08B-56-4] Food stored in ice used for drinks. Employee removed soda and discarded ice, ice machine
[13-03-4] Employee with no hair restraint while engaging in food preparation. Cook cooking, no hear restraint
[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
[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
[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
[24-26-4] Clean equipment/utensils not stored at least 6 inches above the floor. Cutting board at sushi area
[41-17-4] Spray bottle containing toxic substance not labeled. Red solution by dish machine, employee stated its cleaner
[51-11-4] Carbon dioxide/helium tanks not adequately secured. By server area, manager secured it
[35B-03-4] Outer openings not protected with self-closing doors. Rear door
[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
[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
[31B-03-4] No soap provided at handwash sink. In hand sink at cook line, employee placed some
[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
[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
[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

Warning Issued
[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
[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
[36-36-4] Ceiling tile missing. A couple by triple sink.
[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
[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
[41-17-4] Spray bottle containing toxic substance not labeled. Red solution by dish machine, employee labeled cleaner
[35B-03-4] Outer openings not protected with self-closing doors. Rear door
[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
[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
[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
[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
[14-34-4] Interior of microwave with rust that has pitted the surface
[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
[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

Community reaction

What do locals think?

Use the inspection history as the starting point, then compare it with real diner feedback. Vote first, then scroll a little lower to add what you actually saw.

Community pulse