MAUI TERIYAKI AND SUSHI
600 NW 75 ST STE E
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 3/4/2025
High Priority
5
Intermediate
2
Basic
6
Total
13
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table next to cook line. Manager removed drink during inspection. **Corrected On-Site**
- 36-17-5:Basic - Floor tiles missing and/or in disrepair. Floor tiles missing underneath three compartment sink.
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Reach-in freezer next to office.
- 38-07-4:Basic - Lights in food preparation, food storage or warewashing area missing the proper shield, sleeve coatings or covers. Light fixtures throughout the kitchen.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Gaskets of reach-in cooler in drink station.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go containers stored on kitchen shelf. Alston go pans stored on shelf across from office.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over green onions in reach-in cooler across from kitchen hand washing sink. Manager placed salmon in bottom of cooler. Shell eggs stored over cooked rice in reach-in cooler across from tabletop warmer. Manager placed eggs on bottom shelf during inspection. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 12A-09-4:High Priority - Single-use gloves not changed as needed after changing tasks or when damaged or soiled. Employee handled cell phone and proceeded to handle food on cook line without changing gloves and washing hands. Manager had employee wash hands and change gloves. **Corrective Action Taken**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Item in reach-in cooler across from make line: eel (48F - Cold Holding). Manager stated eel placed in cooler two hours prior to temperature being taken. Manager moved eel to reach-in freezer to reduce temperature to 41F. **Corrective Action Taken**
- 01B-38-5:High Priority - Time/temperature control for safety food not cooled from ambient temperature to 41 degrees Fahrenheit within four hours. See stop sale. Item stored in kitchen reach-in cooler across from tabletop warmer: chicken (47F - Cooling). Manager stated chicken was prepared and placed in cooler the previous day.
- 03D-06-5: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. Item stored in kitchen reach-in cooler across from tabletop warmer: chicken (47F - Cooling). Manager stated chicken was prepared and placed in cooler the previous day.
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Container of eggs stored in reach-in cooler across from tabletop warmer. Manager stated eggs opened the previous morning.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. No chlorine test kit available.
Food safety inspection conducted on 3/4/2025 revealed 13 total violations (5 high priority, 2 intermediate, 6 basic).
Inspection on 11/5/2024
High Priority
5
Intermediate
1
Basic
3
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on prep table across from kitchen hand washing sink. Manager removed drink from prep table. **Corrected On-Site**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop stored in standing water, 129F. Manager turned up heat on warmer. **Corrective Action Taken**
- 14-71-4:Basic - Tape used to repair nonfood-contact surface. Tape used to hold reach-in freezer door closed. Manager removed tape during inspection. **Corrected On-Site**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Shell eggs stored over cooked rice in kitchen reach-in cooler. Manager moved eggs to bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken stored on top of raw beef in kitchen reach-in cooler. Manager moved raw chicken to bottom shelf. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Bags of cooked rice stored in reach-in cooler across from front counter dated 10/25. **Repeat Violation** **Admin Complaint**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit. Item in prep area warmer: carrots (127F - Hot Holding). Manager stated item was placed in warmer 20 minutes prior to temperature being taken. Manager placed item on stovetop to reheat. **Corrective Action Taken**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer solution next to kitchen hand washing sink, 200+. Manager added water to bucket, 75 ppm. **Corrected On-Site**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Scrub brush and wiping cloth stored in drink station hand washing sink. Employee removed items from hand washing sink. **Corrected On-Site**
Food safety inspection conducted on 11/5/2024 revealed 9 total violations (5 high priority, 1 intermediate, 3 basic).