SUSHI SAKE

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored over shredded cheese in cooler under grill. Chef arranged raw chicken bottom shelf, shredded cheese top shelf over raw animal protein. Corrected On-Site

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed raw tenderized beef over lobster tails inside cooler. Operator stored beef in shelf under lobster tails. Corrected On-Site Repeat Violation

High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Observed splitter added no vacuum breaker. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed inside dry rice container . Operator stored With handle upwards. Corrected On-Site

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed small black straws not individually wrapped at bar area.

Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. Observed no hot running water in the hand washing sink located at prep station. As per operator hot water faucet handle it's in disrepair. Warning - From follow-up inspection 2025-08-27: During the callback faucet still in disrepair. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed walk in cooler gasket torn. Warning - From follow-up inspection 2025-08-27: Time Extended

Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed white cutting board with mold-like substance or slime stains. Warning - From follow-up inspection 2025-02-19: Time Extended

Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed under-counter cooler gasket soiled, unit located at cook line. Warning - From follow-up inspection 2025-02-19: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloth used to wipe tableware or carry-out containers. Observed stored on prep cutting board attached to prep coolers at front line. Warning - From follow-up inspection 2025-02-19: Time Extended

Basic - - From initial inspection : Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean. Observed stored on prep cutting board attached to prep coolers at front line. Warning - From follow-up inspection 2025-02-19: Time Extended

Basic - - From initial inspection : Basic - Wiping cloth sanitizing solution stored on the floor. Observed at sushi station front line. Warning - From follow-up inspection 2025-02-19: Time Extended

High Priority - Non-food grade paper/paper towel used as liner for food container. Observed paper towel used as liner under masago, at sushi station.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. N the prep cooler at cook line observed raw steak stored over spicy mayo sauce.

High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Observed cook rinsing a pan in the prep sink located at cook line then continued to prepared food without washing hands and replaced gloves.

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed pooled eggs (50 F - Cold Holding), stored in ice, as per cook eggs were stored there for less than 2 hours. Employee added ice to the rim of the container to rapidly cool product and maintain proper cold holding temperature. In the sushi line observed raw tuna (48 F - Cold Holding), stored in double insert, as per chef he placed container there less than 1 hour ago. Instructed chef to transfer food to inside reach in cooler to rapidly cool down. Corrective Action Taken

High Priority - 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 under,under time as public health control not time marked. Chef stated that rice was placed under time control less than 2 hours ago. Instructed chef to time marked the sushi rice.

High Priority - Toxic substance/chemical improperly stored. Observed sanitizer solution stored over clean pots at cook line near the fryers.

Intermediate - 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 about 7 employees engaged in food preparation with no certified manager present. Repeat Violation

Intermediate - 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.

Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Observed employees cell phone, backpack, keys stored on the preparation table at kitchen prep area.

Basic - Employee with no hair restraint while engaging in food preparation. Observed employee at prep area prepping food without hair restraint.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed at cooking line inside reach cooler, raw beef stored above containers with garlic butter. Manager stored raw beef on bottom shelf under garlic butter. Corrected On-Site Repeat Violation

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Employee provided paper towels..

Intermediate - No running water at hand wash sink. Observed at sushi station, no water, pipe leaking, water disconnected at sink.

Intermediate - 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. Observed some certifications expired 12/23/2023

Basic - Cardboard used to line nonfood-contact shelves. Observed cardboard lining shelf under prep table at back prep area. Manager removed cardboard.. Corrected On-Site

Basic - Floor area(s) covered with standing water. Observed in front of dish machine. Repeat Violation

Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Observed scoop buried inside temperature. Manager stored scoop upwards. Corrected On-Site

Basic - No handwashing sign provided at a hand sink used by food employees. Observed at kitchen station, no hand wash sign at hand wash sink .

Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed unwrapped straws at bar.

Basic - Water leaking from pipe and/or faucet/handle. Observed at sushi station sink faucet leaking.

High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw shrimp stored over vegetables in walk in cooler.

Intermediate - Establishment advertised crab on menu/menu board but served imitation crab.

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. At the time of the inspection observed Sushi Sake Hialeah Gardens menu serving raw tuna nachos. Not identified as raw product.

Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service.

Basic - Buildup of food debris/soil residue on equipment door handles. At the time of the inspection observed reach in cooler by the cook line soiled.

Basic - In-use knife/knives stored in cracks between pieces of equipment. At the time of the inspection observed knives stored in between equipment's near the preparation area by the cook line.

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed fan cover soiled in reach in cooler soiled.

Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the time of the inspection observed wet wiping cloth stored in the preparation area by the kitchen.

Basic - Working containers of food removed from original container not identified by common name. At the time of the inspection observed sauce bottles containing different sauces missing labels.

High Priority - Nonfood-grade bags used in direct contact with food. Observed frozen fish stored in thank you bags inside reach in freezer.

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottle containing sanitizer no labeled. Employee labeled spray bottle. Corrected On-Site Repeat Violation

Basic - Employee eating in a food preparation or other restricted area. Observed employee drinking water in food preparation area. Manager coached employee about drinking in restricted areas. Corrected On-Site

Basic - Old labels stuck to food containers after cleaning.

Basic - Wet mop not stored in a manner to allow the mop to dry. Repeat Violation

Basic - Wet wiping cloth not stored in sanitizing solution between uses.

High Priority - Quaternary ammonium sanitizer in spray bottle not at proper minimum strength. Observed Quat sanitizer in a spray bottle at over 400ppm at bar area and kitchen. Manager diluted sanitizer mix with water quaternary 300 ppm on both bottles. Corrected On-Site

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No test strips of any kind available.

Intermediate - 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/ Certified Manager arrive during inspection. Corrected On-Site

Intermediate - Spray bottle containing toxic substance not labeled. Observed spray bottles containing sanitizer no labeled. Manager labeled spray bottles. Corrected On-Site

Basic - Ice scoop handle in contact with ice. Employee stored ice scoop with handle upwards. Corrected On-Site

Basic - In-use wet wiping cloth/towel used under cutting board.

Basic - Wet mop not stored in a manner to allow the mop to dry.

Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.

Basic - No Heimlich maneuver/choking sign posted.

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no hand wash signs inside bath rooms.