SAWA
360 SAN LORENZO AVE STE# 1500
Overall Food Safety Rating
★½☆☆☆ (1.8/5)
Based on 3 health inspection reports
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All Inspection Reports
Inspection on 4/22/2025
High Priority
2
Intermediate
2
Basic
12
Total
16
Disposition: Met Inspection Standards
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Observed at coffee prep station. **Repeat Violation**
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout. **Repeat Violation**
- 21-05-5:Basic - Cloth used as a food-contact surface. Observed a wiping cloth used to cover sushi rolls in reach in cooler. **Repeat Violation**
- 06-09-1: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 packages of fish not removed from seal to thaw in reach in cooler at cook line. Chef removed to open packaging. **Corrective Action Taken** **Repeat Violation**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed throughout. **Repeat Violation**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed throughout. **Repeat Violation**
- 08B-38-4:Basic - Food stored on floor. Observed cooking oil, onions and limes stored on floor in office area.
- 10-01-5: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 at dry storage area in a container of rice, manager removed. **Corrected On-Site** **Repeat Violation**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at standing reach in cooler next to dish washing area. **Repeat Violation**
- 21-44-1:Basic - Sanitizer bucket stored with food, equipment, utensils, linens, single-service, or single-use articles. Observed stored in prep table at cook line.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Observed at cook line, to go trays not inverted.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed at cook line cooler, raw chicken, lamb and beef stored over, raw fish, shrimp and octopus. Chef removed and stored correctly. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at waiter station prep cooler tofu (52F - Cold Holding); tzatziki (51F - Cold Holding). As per employee for 2 hours from prep. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed at hand sinks used as dump sinks. **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at hand sinks used in coffee area.
Food safety inspection conducted on 4/22/2025 revealed 16 total violations (2 high priority, 2 intermediate, 12 basic).
Inspection on 10/1/2024
High Priority
3
Intermediate
1
Basic
11
Total
15
Inspection Details:
- 36-06-4:Basic - Cardboard used on floor as anti-slip measure not replaced every day or when heavily soiled, whichever comes first. Observed heavily soiled at entrance of kitchen.
- 36-36-4:Basic - Ceiling tile missing. Observed tile missing above coffee prep station.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed throughout kitchen.
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Observed clean pots and pans stored on top of mop sink. Operator and placed to be rewashed. **Corrective Action Taken**
- 21-05-5:Basic - Cloth used as a food-contact surface. Observed in reach in cooler in a container of premade sushi rolls to line container. Chef removed. **Corrected On-Site**
- 06-09-1: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 in reach in cooler frozen packages of tuna and mahi mahi not removed from packaging to thaw. Operator began cutting packages open during inspection. **Corrective Action Taken**
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Observed at cutting boards at prep table. Operator removed and replaced with new cutting board. **Corrected On-Site**
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Observed throughout kitchen.
- 10-06-5:Basic - In-use utensil not stored with handle above the top of time/temperature control for safety food and rim of the container. Observed in a container of heated rice.
- 14-36-5:Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed at cooler at rear of kitchen doors. **Repeat Violation**
- 25-27-4:Basic - Straws provided for customer self-service not individually wrapped or in an approved dispenser. Observed at bar counter.
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Observed in reach in cooler raw chicken kebabs stored over raw pork pieces. Operator removed and stored on lower shelf. **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed at servers station prep cooler tofu (62F - Cold Holding); tzatziki (61F - Cold Holding). As per operator for 3 hours. Operator removed and placed in reach in freezer to cool. **Corrective Action Taken** **Repeat Violation**
- 03F-02-5: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. See stop sale. Observed sushi rice not time marked at prep line. As per operator sushi rice was place at 12pm to be discarded at 4pm. Operator placed time stamp. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed hand wash sink at servers coffee prep area used as dump sink.
Food safety inspection conducted on 10/1/2024 revealed 15 total violations (3 high priority, 1 intermediate, 11 basic).
Inspection on 10/1/2024
High Priority
1
Intermediate
0
Basic
1
Total
2
Inspection Details:
- 14-36-5:Basic - - From initial inspection : Basic - Interior of refrigerator or freezer in disrepair/has exposed insulation. Observed for the standing reach in cooler by the ware washing area. **Repeat Violation** **Warning** - From follow-up inspection 2024-10-01: **Time Extended**
- 08A-17-6:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Observed raw lobster stored above mixed vegetables,raw calamari stored above maduros located in the standing reach in freezer. **Corrected On-Site** **Warning** - From follow-up inspection 2024-10-01: At time of callback inspection observed raw chicken kebabs stored over raw pork pieces. Operator removed and stored correctly. **Time Extended** **Corrected On-Site**
Food safety inspection conducted on 10/1/2024 revealed 2 total violations (1 high priority, 0 intermediate, 1 basic).