SUSHI SAKE

Name: SUSHI SAKE
Address: 740 SW 109 AVE UNIT 102-103, MIAMI, FL, 33174, US
Rating: 68.2

740 SW 109 AVE UNIT 102-103, MIAMI, FL 33174

License #2338266

🍱 Japanese/Sushi ℹ️

68.2 Grade F / 100

Failing Health Score

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Latest inspection

September 10, 2026 · 8 findings · 0 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 68.2 out of 100 — an F grade — a serious pattern of repeat or critical violations. This restaurant has been inspected 7 times from Florida DBPR, with the most recent inspection on September 10, 2026. Across those visits, inspectors documented 33 total violations — 9 critical, 5 major, 19 minor.

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Record snapshot

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Inspections on file

Clean inspections

Callback visits

Latest clean pass

June 17, 2025

The latest inspection on September 10, 2026 shows 8 observation rows: no critical rows, 2 major, and 6 minor.

Official recordInspection data quality

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Official source: DBPR

Inspection coverage

71%

Inspector notes

Coverage note

Inspector notes linked where available

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DBPR

Community reaction

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Community pulse

Would you eat here?

SUSHI SAKE 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
[24-05-4] Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Observed bowls and plates not inverted front cook line. Operator inverted bowl and plates.
[08B-38-4] Food stored on floor. Observed cooked ribs soy sauce buckets stored on th floor at kitchen. Operator stored soy sauce buckets 6 inches above the floor.
[25-27-4] Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar area , straw not individually wrapped.
[02D-01-5] Working containers of food removed from original container not identified by common name. Observed sugar container at kitchen, no labeled. Cook labeled sugar container.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed green bucket inside cut lettuce hand wash sink. Employee removed bucket.
[31B-02-4] No paper towels or mechanical hand drying device provided at handwash sink. Employee placed raw provided paper towels.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[12B-02-4] Employee eating in a food preparation or other restricted area. Observed employee drinking water on prep area. Manager Coached employee about drinking in designated areas only..

Disposition: Met Inspection Standards
[14-01-5] Bowl or other container with no handle used to dispense food. Observed bowl inside rice and inside sugar container at kitchen. Operator removed the bowls.
[12B-12-5] Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. Observed employee opened drink on cutting board across cook line. Operator removed the cup.
[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 cup and umbrella stored next to clean plates and bowls at kitchen area.
[08B-38-4] Food stored on floor. Observed oil stored on floor at dry storage.
[06-01-5] Time/temperature control for safety food thawed in an improper manner. Observed shrimp thawing at room temperature. As per operator for less than 4 hrs. At prep area. Operator started to prepare the products.
[42-01-4] Wet mop not stored in a manner to allow the mop to dry.
[08A-05-6] Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over peeled onions inside walk in cooler. Operator placed chicken at bottom of shelves.
[03A-02-5] Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Egg wash (52F - Cold Holding) as per operator for less than 4 hrs. Next to cook line. Advised employee to add ice on product.
[03F-02-5] Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Observed sushi rice and butter at cook line without time mark. As per operator for less than 4 hrs. Operator properly marked the products.
[31A-11-4] Handwash sink used for purposes other than handwashing. Observed plastic container and sponges stored inside hand sink at cook line. Observed strainer inside hand sink at bar. Operator removed the items.
[53A-05-6] No currently certified food service manager on duty with four or more employees engaged in food preparation/handling. A list of accredited food manager certification examination providers can be found at http://www.myfloridalicense.com/DBPR/hotels-restaurants/food-lodging/food-manager/. Observed 4 food employees engaging in food preparation without CFM present.