SUSHI SAKE

Name: SUSHI SAKE
Address: 15461 SW 137 AVENUE, MIAMI, FL, 33177, US
Rating: 57.1

15461 SW 137 AVENUE, MIAMI, FL 33177

License #2328195

🍱 Japanese/Sushi ℹ️

57.1 Grade F / 100

Failing Health Score

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Latest inspection

April 9, 2026 · 18 findings · 2 critical

Routine - Food

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Critical

Highest-priority rows.

Major

Worth checking for repeats.

Minor

Usually lower-risk context.

Quick take

SUSHI SAKE in MIAMI currently holds an InspectFL Health Score of 57.1 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 8 times from Florida DBPR, with the most recent inspection on April 9, 2026. Across those visits, inspectors documented 75 total violations — 12 critical, 10 major, 53 minor.

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The latest inspection on April 9, 2026 shows 18 observation rows: 2 critical, 1 major, and 15 minor.

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Inspector notes

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Inspector notes linked where available

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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.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[36-32-5] Ceiling/ceiling tile shows damage or is in disrepair. Observed some ceiling tiles with water damage.
[36-34-5] Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance.
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employee personal phone stored above a food preparation area across cook line.
[14-69-4] Ice buildup in walk-in freezer.
[10-06-5] In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed utensil handle touching chicken, beef at reach in cooler near ice bin. Chef stored utensils properly.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil in standing water at 110 next to cook line. Chef discarded water.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed at preparation area. Coach operator.
[22-08-4] Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed microwave soiled with old food debris.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed reach in cooler gaskets soiled.
[12B-13-4] Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee open Gatorade bottle stored at sauces reach in cooler. Coach operator. Operator stored employee items properly.
[22-16-4] Reach-in cooler interior/shelves have accumulation of soil residues. Observed at sauces reach in cooler.
[29-11-4] Water leaking from pipe and/or faucet/handle. Observed water leaking from pipe at handwash sink near walk in cooler.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at cook line and prep table in the kitchen/ sushi bar. Coach operator.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed krab legs (48F - Cold Holding) at top reach in cooler near triple sink. As per head chef for less than 2 hours. Advised operator to store product inside of the reach in cooler. Chef stored product properly.
[03B-01-6] Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed miso (129F - Hot Holding) at stove. Head chef adjust heat under miso.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed food residues inside of Handwash sink at sushi bar.

Disposition: Met Inspection Standards
[22-20-5] Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
[16-03-4] Accumulation of debris inside warewashing machine.
[14-01-5] Bowl or other container with no handle used to dispense food. Observed on raw tuna container at sushi bar, employee removed during inspection.
[08B-38-4] Food stored on floor. Observed vinegar case stored on floor by walk in freezer, operator stored properly during inspection. Also several food plastic containers on floor at walk in cooler.
[10-12-5] In-use ice scoop stored on soiled surface between uses. Observed ice scoop stored on dirty bucket, operator moved scoop and bucket to dishwashing area.
[10-07-4] In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensils in standing water at 91° F next to fryers at kitchen area, operator discarded during inspection.
[21-04-4] In-use wet wiping cloth/towel used under cutting board. Observed at preparation area, operator removed towel during inspection.
[23-03-4] Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed soiled gaskets on units throughout kitchen area.
[21-08-4] Wiping cloth quaternary ammonium compound sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Quaternary 50ppm); operator discarded during inspection.Sanitizer Bucket (Quaternary 200ppm)
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed rice, flour,panko and bread crumbs containers not identified with common name by 3 compartment sink.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cubed raw chicken (49F - Cold Holding) on reach in cooler next to flat grill, as operator less than 45 minutes, operator close reach in cooler door during inspection.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed food residues on hand wash sink next to ice machine at kitchen area.

Disposition: Warning Issued
[40-06-5] Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed a cell phone on the preparation table. Employee removed it.
[35B-01-4] Exterior door has a gap at the threshold that opens to the outside.
[08B-38-4] Food stored on floor. Observed a bucket with soy sauce stored on the floor. Employee removed it.
[14-69-4] Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup in walk in freezer.
[33-16-4] Open dumpster lid.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry. Observed mop stored inside the bucket.
[21-12-4] Wet wiping cloth not stored in sanitizing solution between uses. Observed at the sushi station.
[50-17-3] Operating with an expired Division of Hotels and Restaurants license. Observed license e purée Oct 2023.
[01B-02-5] Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed crab imitation (53 F - Cold Holding) inside the reach in cooler at the sushi station. As per employee food was placed around 10:00 am this morning. Stop sale was issued.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed crab imitation (53 F - Cold Holding) inside the reach in cooler at the sushi station. As per employee food was placed around 10:00 am this morning. Stop sale was issued.
[11-27-4] 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.
[11-26-1] 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.
[53B-13-5] 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. Observed Maria Mardones 7 years ago, Tony Sangote over 3 years.
[02C-02-5] Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed sushi salmon at the reach in cooler at the sushi bar not date marked. As per employee it was cooked yesterday.