SUSHI SAKE HOMESTEAD

High Priority - 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. Observed chlorine dish machine at 0ppm. Operator called service technician during inspection. Corrective Action Taken Warning

High Priority - Nonfood-grade bags used in direct contact with food. Observed Non food bag over krab salad and raw tuna at sushi bar reach in cooler. Coach employee. Employee removed bags. Corrected On-Site Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed Raw scallops stored over wrapped pound cake at reach in freezer. Observed Raw egg over sauce at reach in cooler in the kitchen. Coach operator. Warning

High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Observed 2 packages of thawed raw wahoo inside ROP at 2 door unit across from cook line. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed cooked shrimp (49F - Cold Holding) at preparation cooler at sushi area. As per employee, since the previous day. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked shrimp (49F - Cold Holding) at preparation cooler at sushi area. As per employee, since the previous day. Warning

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. Observed establishment utilizes TPHC for sushi rice at front counter, no time marking. Corrected On-Site Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed cooked rice (114F - Hot Holding) as per operator, for approximately 30 minutes. Employee took rice to reheat to 165F. Corrective Action Taken Warning

Basic - 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. Observed 2 packages of thawed raw wahoo inside ROP at 2 door unit across from cook line. Coached operator on proper procedures. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Observed cook preparing food with no hair restraint. Warning

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 handle touching rice at rice bin near walk in cooler. Warning

Basic - No handwashing sign provided at a hand sink used by food employees. Observed no handwash sign at sushi bar. Operator added sign. Corrected On-Site Warning

Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Observed unwashed kale stored over washed onions and butter. Coach operator. Warning

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

Intermediate - - From initial inspection : Intermediate - Handwash sink missing in warewashing or food preparation area. Observed no handwashing sink at sushi preparation area. Warning - From follow-up inspection 2026-01-13: During callback inspection observed no handwashing sink at sushi preparation area. Time Extended

Intermediate - - From initial inspection : Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment added sushi preparation area with preparation cooler, convection oven and rice cooker, no handwashing sink. Warning - From follow-up inspection 2026-01-13: No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment added sushi preparation area with preparation cooler, convection oven and rice cooker, no handwashing sink. Time Extended

Basic - - From initial inspection : Basic - Equipment in poor repair. Observed gaskets at reach in cooler torn. Warning - From follow-up inspection 2026-01-13: Time Extended

Basic - - From initial inspection : Basic - Floor tiles missing and/or in disrepair. Observed floor tiles in disrepair at bar area. Warning - From follow-up inspection 2026-01-13: During callback inspection observed floor tiles in disrepair at bar area. Time Extended

High Priority - Cooked/heated time/temperature control for safety food not cooled from 135 degrees Fahrenheit to 70 degrees Fahrenheit within 2 hours. Observed cooked eggs (117F - Cooling) at 1:34 pm at reach in cooler across cook line. As per chef cooked eggs prepared more than 2 hours prior. Warning

High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed sushi chef enter sushi area and began preparing sushi rolls no. No handwash. Warning

High Priority - Raw animal food stored over or with unwashed produce. Observed raw beef stored over unwashed cucumber. Warning

High Priority - Roach activity present as evidenced by live roaches found. Observed 4 live roaches crawling on floor underneath the three compartment sink. Observed 1 live roach crawling on cheese cloth above three compartment sink. Employees discarded cheese cloth. Employee discarded roaches and sanitized floor. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked eggs (117F - Cooling) at 1:34 pm at reach in cooler across cook line. As per chef cooked eggs prepared more than 2 hours prior. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw salmon (52F - Cold Holding); cream cheese (53F - Cold Holding); cut kale (52F - Cold Holding); krabsticks (52F - Cold Holding) inside preparation cooler at sushi bar. As per sushi chef less than 2 hours. Sushi chef placed products in reach in freezer. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food prepared from/mixed with ingredient(s) at ambient temperature not cooled to 41 degrees Fahrenheit within 4 hours. Observed cut tomatoes (53F - Cooling) at reach in cooler across cook line. As per chef for more than 3 hours. Coached chef in proper cooling procedures. Warning

High Priority - Toxic substance/chemical improperly stored. Observed bottle of degreaser and stainless steal cleaner stored next to clean utensils under preparation table across cook line. Warning

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

Intermediate - Handwash sink missing in warewashing or food preparation area. Observed no handwashing sink at sushi preparation area. Warning

Intermediate - No plan review submitted and approved - renovations were made or are in progress. Must submit plans and plan review application to DBPR H and R Plan Review office located at 2601 Blair Stone Rd., Tallahassee, FL 32399-1011. Plans must be submitted AND approved within 60 days. The direct link to the Plan Review page is https://www2.myfloridalicense.com/hotels-restaurants/licensing/plan-review/. Observed establishment added sushi preparation area with preparation cooler, convection oven and rice cooker, no handwashing sink. Warning

Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. Observed sushi rice at back kitchen and sushi bar held under time. Repeat Violation Warning

Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed ceiling tiles soiled with black substance at dish area. Observed ceiling soiled with old food debris near cook line. Warning

Basic - Equipment in poor repair. Observed gaskets at reach in cooler torn. Warning

Basic - Floor soiled/has accumulation of debris. Observed floor soiled with old food debris at walk in cooler. Warning

Basic - Floor tiles missing and/or in disrepair. Observed floor tiles in disrepair at bar area. Warning

Basic - Food stored on floor. Observed cases of flour and soy on floor in walk in storage closet. Observed plastic containers of sauces on floor in walk in cooler. Repeat Violation Warning

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on oven door handle at cook line. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed the bottom of the stove at cook line soiled with old food debris. Observed soiled gaskets in sushi cooler at front counter. Repeat Violation Warning

Basic - Old labels stuck to food containers after cleaning. Observed multiple clean plastic containers at shelves near the ice machine with old labels. Warning

Basic - Opened employee beverage container in a cold holding unit with food to be served to customers. Observed employee blue drink container stored with sauces at reach in cooler at cooked line. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wiping cloths not stored in solution at kitchen and sushi preparation area. Warning

Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed Sanitizer Bucket (Chlorine 10ppm). Sushi chef reset Sanitizer Bucket (Chlorine 50ppm). Corrected On-Site Warning

High Priority - 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. Observed dishmachine reading 0ppm. Instructed operator to discontinue use until it is fixed. Corrective Action Taken Warning

High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Observed dishmachine reading 0ppm. Instructed operator to discontinue use until it is fixed. Corrective Action Taken Warning

High Priority - Raw animal food stored over or with unwashed produce. Observed Raw Shell Eggs stored over strawberries in walk in cooler. Warning

High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed lobster, salmon, and shrimp stored under beef in reach in cooler. Warning

High Priority - Rodent activity present as evidenced by rodent droppings found. Observed 14 droppings on top of dish machine in kitchen. Observed more than 20 droppings under the three compartment sink on the floor in kitchen. Observed 30 plus on the floor of the dry storage room in kitchen. Observed more than 40 on pan inside of dry storage room next to dry ingredients in kitchen. Observed 10 droppings on top of cans in dry storage room in kitchen. Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Pico De Gallo (45F - Cold Holding); Ground Beef (47F - Cold Holding); Cheese (49F - Cold Holding); Cheese (46F - Cold Holding); As per operator, food had been placed inside reach in cooler yesterday night. Stop Sale Issued. Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed Pico De Gallo (45F - Cold Holding); Ground Beef (47F - Cold Holding); Cheese (49F - Cold Holding); Cheese (46F - Cold Holding); As per operator, they had been placed inside reach in cooler yesterday night. Stop Sale Issued. Warning

High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Observed White Rice (71F - Hot Holding); Veggie Purée (56F - Hot Holding); Bacon (63F - Hot Holding); Garlic Butter (105F - Hot Holding). As per operator they placed foods less than 2 hours ago. Operator was advised that all hot held foods have to be at 135 or above Warning

Intermediate - No probe thermometer provided to measure temperature of food products. Warning

Intermediate - No proof of required state approved employee training provided for any employees. To order approved program food safety material, call DBPR contracted provider: Florida Restaurant and Lodging Association (SafeStaff) 866-372-7233. Observed Tina, Noelle, Ivan employed more than 60 days with no proof of employee training. Warning

Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Observed ground beef in reach in cooler not date marked. Warning

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Warning

Basic - Accumulation of dead or trapped rodents in control devices. Observed 2 dead rats in trap in dry storage area in kitchen. Warning

Basic - Accumulation of lime scale on the inside of the dishmachine. Warning

Basic - 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. Observed all food stored in reach in cooler across from stove 46F or above. Warning

Basic - Current Hotel and Restaurant license not displayed. Observed posted license expired October 31st, 2023. Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Observed employee without beard guard while engaging in food preparation. Warning

Basic - Equipment in poor repair. Observed reach in cooler gasket torn across from stove. Warning

Basic - Exterior door has a gap at the threshold that opens to the outside. Observed gap beneath exterior door that leads to the outside. Warning

Basic - Food stored on floor. Observed box of sweet potatoes stored on floor in dry storage area. Warning

Basic - Hole in or other damage to wall. Observed hole in wall in dry storage area in kitchen. Warning

Basic - In-use ice scoop stored on soiled surface between uses. Warning

Basic - In-use tongs stored on equipment door handle between uses. Observed tongs stored on shelf handle near stove. Warning

Basic - No conspicuously located ambient air temperature thermometer in holding unit. Warning

Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Observed steam table soiled with old food debris. Observed reach in cooler handle soiled. Observed Warning

Basic - Single-service articles improperly stored. Observed to go containers stored on floor in back storage area. Warning

Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloths stored on preparation table and cutting board. Warning

Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. Observed in kitchen near walk in cooler.

High Priority - 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. Observed the operator was serving lettuce with bare hands. Operator was informed that the ready to eat food can not be touched with bare hands. Operator washed his hands and put gloves. Corrected On-Site Warning

High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Observed the establishment offers ceviche with raw fish. Warning

High Priority - Quaternary ammonium sanitizer used to sanitize clean in place equipment not at proper minimum strength. Do not use equipment not properly sanitized. Observed quaternary sanitizer solution at 100 ppm. Warning

High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw fish stored over bread at reach in freezer. Operator relocated the products. Corrected On-Site Warning

High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Observed raw ground beef (60 F - Cold Holding); pooled eggs (61 F - Cold Holding) at reach in cooler. As per operator since 01-20, three days ago. Operator discarded the products. Corrective Action Taken Warning

High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed raw ground beef (60 F - Cold Holding); pooled eggs (61 F - Cold Holding) at reach in cooler located in front of grill. As per operator since 01-20, three days ago. Operator discarded the products. Corrective Action Taken Warning

Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Observed four cutting boards soiled. Warning

Intermediate - Handwash sink used for purposes other than handwashing. Observed ice inside of hand wash sink located at preparation area next to door. Operator removed the ice. Corrected On-Site Warning

Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Warning

Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Paper towels was provided. Corrected On-Site Warning

Intermediate - No soap provided at handwash sink located at preparation area next to door. Warning

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

Basic - Accumulation of black/green mold-like substance in the interior of the ice machine. Warning

Basic - 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. Observed reach in cooler at 60 to 65° F. One located in from of the grill. Warning

Basic - 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. Observed salmon and tuna in reduced oxygen packaged bearing a labels not removed from ROP. Operator cut the individual packages. Corrected On-Site Warning

Basic - Cutting board has cut marks and is no longer cleanable. Observed four cutting boards are no longer cleanable. Warning

Basic - Employee with no beard guard/restraint while engaging in food preparation. Warning

Basic - Employee with no hair restraint while engaging in food preparation. Warning

Basic - In-use spatulas stored in cracks between pieces of equipment. Operator moved the spatulas. Corrected On-Site Warning

Basic - Uncovered food stored near sink exposed to splash. Observed onion stored on a shelf under hand wash sink exposed to splash. Operator moved the onions to another shelf. Corrected On-Site Warning