SAKE JAPANESE AND THAI RESTAURANT

Name: SAKE JAPANESE AND THAI RESTAURANT
Address: 42 ROYAL PALM POINTE, VERO BCH, FL, 32960, US
Rating: 6.4

42 ROYAL PALM POINTE, VERO BCH, FL 32960

License #4101102

🍱 Japanese/Sushi ℹ️

6.4 Grade F / 100

Failing Health Score

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Latest inspection

September 9, 2026 · 8 findings · 5 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SAKE JAPANESE AND THAI RESTAURANT in VERO BCH currently holds an InspectFL Health Score of 6.4 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 10 times from Florida DBPR, with the most recent inspection on September 9, 2026. Across those visits, inspectors documented 98 total violations — 26 critical, 20 major, 52 minor.

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Record snapshot

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The latest inspection on September 9, 2026 shows 8 observation rows: 5 critical, 1 major, and 2 minor.

Official recordInspection data quality

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Inspection coverage

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Inspector notes

Coverage note

Inspector notes linked where available

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Community reaction

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Community pulse

Would you eat here?

SAKE JAPANESE AND THAI RESTAURANT has a rough inspection history. Would you risk it?

F record

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*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.

Official DBPR inspection report ↗

Disposition: Inspection Completed - No Further Action
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw meat stored over sauces in walk in. Ground pork over Krab sticks in walk in
[10-05-5] In-use utensil stored in unclean water at or above 135 degrees Fahrenheit. Reading 125f
[12A-29-4] Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Cook on phone then began food preparation without washing hands
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
[36-36-4] Ceiling tile missing. Above freezer in kitchen
[14-86-1] Non-food grade paper/paper towel used as liner for food container. Used to line cut produce in walk in. Manager educated employees
[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. Sushi chef slicing cucumber with no bare hands. Employee washed hands and put on gloves
[53B-05-5] Required employee training expired for all employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. All certificates are expired. Operator has ordered new books and has them on site for training

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Quart clear Cup in flour bin
[36-36-4] Ceiling tile missing. Above freezer
[14-74-7] 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. Glass 2 door cooler is reading 45f.
[16-55-4] Dishmachine not washing/rinsing properly. Must wash, rinse and sanitize all dishware, equipment and utensils in three-compartment sink until dishmachine is functioning properly. Operator does not have sanitizer on site for dishwasher. Not in use at time of inspection. Advised to use bleach and set up 3CS until truck comes in
[36-24-5] Hole in or other damage to wall. Next to hand wash sink and back door
[14-69-4] Ice buildup in reach-in freezer White chest freezer has ice buildup
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters are dripping grease Wire shelves above 3CS are soiled
[12A-09-4] Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee came in from outside without changing gloves and began to start order. Educated manager that she needed to wash hands and change gloves
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Gallon of milk observed at 51f. In glass cooler. Employee states it has been in cooler overnight
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Tofu in ice bath found at 46f. Just placed in service per employee. Advised to rapid chill Milk 51f. In glass cooler overnight
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
[31A-09-4] Handwash sink not accessible for employee use at all times. Hand wash sink on cooks line is not accessible for employees due to plumbing in disrepair. PVC pipe has fallen off hand sink and running water is dumped onto floor when used. Manager reattached pipe.

Disposition: Warning Issued
[14-01-5] Bowl or other container with no handle used to dispense food. In container of rice
[12B-07-4] Employee beverage container on a food preparation table or over/next to clean equipment/utensils.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cell phone on prep table
[08B-38-4] Food stored on floor. Buckets with raw chicken on floor in walk-in cooler
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Water tested at 128°. Manager turned up heat
[21-04-4] In-use wet wiping cloth/towel used under cutting board.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood system dripping grease
[33-16-4] Open dumpster lid. Dumpster is in a shared plaza
[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. Reading 0 and no replacement pail. triple sink is set up and being utilized
[12A-12-4] Employee switched from working with raw food to ready-to-eat food without washing hands. Educated manager who translated to cook.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Raw eggs stored over washed celery
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. White rice found at 74°, removed from heat 1 hour ago. Advised to rapid reheat
[29-42-4] Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
[22-02-4] Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade dirty
[53B-10-4] Records/documents for required employee training do not contain all of the required information. Expiration date not completed