TUPTIM THAI RESTAURANT & SUSHI BAR
1228 West University Avenue
Gainesville, Florida, 32601
Alachua County County
Overall Food Safety Rating
★½☆☆☆ (1.6/5)
Based on 8 health inspection reports
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All Inspection Reports
Inspection on 2/19/2025
High Priority
5
Intermediate
4
Basic
10
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. No handle containers in bulk rice and cornstarch bins, employee removed cups. **Corrected On-Site**
- 35A-03-4:Basic - Dead roaches on premises. One dead roach on floor behind unused bar. Roach excrement on wall above dish machine. **Repeat Violation**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee drink on table above bin of flour on cooks line, manager moved item away from food. **Corrected On-Site** **Repeat Violation**
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Employee food on table above bin of flour on cooks line, manager moved all employee items away from food. **Corrected On-Site**
- 36-11-4:Basic - Floors not maintained smooth and durable. Metal lining on floor in walk in cooler is deteriorating. **Repeat Violation**
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. 2 knives under sushi display cooler, employee moved knives. One pair of tongs hanging on oven door handle on cooks line. **Corrective Action Taken**
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden pallets in walk in cooler used to keep food off of the floor not sealed.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. 2 hood filters soiled above stove top. Bulk seasonings exterior is soiled. Fan guard walk in cooler. **Repeat Violation**
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. Togo boxes behind sushi bar with the food contact surface facing upwards, employee flipped over. **Corrected On-Site** **Repeat Violation**
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Shelves in walk in cooler.
- 41-07-4:High Priority - Container of medicine improperly stored. 2 bottles of medicine pills over bin of flour on cooks line, manager moved medicine away from food. **Corrected On-Site**
- 22-41-4: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. 0ppm, tube not all the way in sanitizer liquid, operator pushed tube all the way down into liquid, primed line and retested at 100ppm. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 14-15-4:High Priority - Nonfood-grade containers used for food storage - direct contact with food. Cardboard box used to store cooked tofu in walk in cooler, manager moved food to metal container. **Corrected On-Site**
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Rice cooling overnight.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (49F - Cold Holding) item sitting at room temperature, operator placed item in bowl of ice. tofu (63F - Cold Holding) item in walk in cooler, employee stated she had item out of cooler for 2 hours, when inspector arrived employee had placed back in cooler. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. sushi rice (77F - Cooling)employee stated item has been cooling in rice warmer overnight with warmer turned off, there is no way to see if rice actually cooled down within the proper perimeters, see stop sale.
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting board at sushi area. **Repeat Violation**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Cooler and container blocking the way to the Handwash sink in dish area, employee moved items. **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. At has behind bar which employees do not use as a bar. **Repeat Violation**
Food safety inspection conducted on 2/19/2025 revealed 19 total violations (5 high priority, 4 intermediate, 10 basic).
Inspection on 12/16/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/16/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/9/2024
High Priority
2
Intermediate
0
Basic
0
Total
2
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-41-4:High Priority - - From initial inspection : 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. 0ppm. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-12-05: **Time Extended** - From follow-up inspection 2024-12-06: **Time Extended** - From follow-up inspection 2024-12-07: **Time Extended** - From follow-up inspection 2024-12-09: **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (44,45,48F - Cold Holding) items in reach in cooler with the lids kept open constantly, operator closed lids. rice (75F - Cold Holding); tomatoes (54F - Cold Holding) items sitting out on reach in cooler cutting board, operator placed items in cooler. cabbage (53,70F - Cold Holding) items sitting on table in prep area, operator placed in walk in cooler. half and half cream (48F - Cold Holding) item in sliding door cooler by drink machine, operator stated cream is constantly taken out of cooler to make Thai tea during lunch service. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-12-05: **Time Extended** - From follow-up inspection 2024-12-06: **Time Extended** - From follow-up inspection 2024-12-07: **Time Extended** - From follow-up inspection 2024-12-09: **Time Extended**
Food safety inspection conducted on 12/9/2024 revealed 2 total violations (2 high priority, 0 intermediate, 0 basic).
Inspection on 12/7/2024
High Priority
3
Intermediate
0
Basic
1
Total
4
Disposition: Facility Temporarily Closed
Inspection Details:
- 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. 3 dead roaches in water heater room. 1 dead in back dry storage/extra storage room. 3 dead on floor behind reach in coolers on cooks line. 15 on floor in dish machine room on floor. **Repeat Violation** **Warning** - From follow-up inspection 2024-12-05: Observed approximately 25 dead roaches throughout establishment. **Time Extended** - From follow-up inspection 2024-12-06: 2 dead on cooks line, 1 dead under dry storage rack in back storage area, 3 dead under cooking range on cooks line. **Time Extended** - From follow-up inspection 2024-12-07: Observed no dead roaches. **Time Extended**
- 22-41-4:High Priority - - From initial inspection : 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. 0ppm. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-12-05: **Time Extended** - From follow-up inspection 2024-12-06: **Time Extended** - From follow-up inspection 2024-12-07: **Time Extended**
- 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 25 in varies areas of kitchen(around drain in dish room, around drain under Three compartment sink, and around mop sink located in kitchen). **Warning** - From follow-up inspection 2024-12-05: Observed approximately 6 live flies in varies areas of establishment. **Time Extended** - From follow-up inspection 2024-12-06: Observed no live flies, but live roaches were observed. 1 on wall in hallway outside of walk in cooler door, 1 on wall behind dish machine, 1 on floor under Handwash sink on cooks line, 1 on wall above mop sink. **Time Extended** - From follow-up inspection 2024-12-07: 1 on the leg of prep table in side prep room and 1 crawling on wall in hallway across from walk in cooler. **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (44,45,48F - Cold Holding) items in reach in cooler with the lids kept open constantly, operator closed lids. rice (75F - Cold Holding); tomatoes (54F - Cold Holding) items sitting out on reach in cooler cutting board, operator placed items in cooler. cabbage (53,70F - Cold Holding) items sitting on table in prep area, operator placed in walk in cooler. half and half cream (48F - Cold Holding) item in sliding door cooler by drink machine, operator stated cream is constantly taken out of cooler to make Thai tea during lunch service. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-12-05: **Time Extended** - From follow-up inspection 2024-12-06: **Time Extended** - From follow-up inspection 2024-12-07: **Time Extended**
Food safety inspection conducted on 12/7/2024 revealed 4 total violations (3 high priority, 0 intermediate, 1 basic).
Inspection on 12/6/2024
High Priority
3
Intermediate
1
Basic
1
Total
5
Disposition: Facility Temporarily Closed
Inspection Details:
- 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. 3 dead roaches in water heater room. 1 dead in back dry storage/extra storage room. 3 dead on floor behind reach in coolers on cooks line. 15 on floor in dish machine room on floor. **Repeat Violation** **Warning** - From follow-up inspection 2024-12-05: Observed approximately 25 dead roaches throughout establishment. **Time Extended** - From follow-up inspection 2024-12-06: 2 dead on cooks line, 1 dead under dry storage rack in back storage area, 3 dead under cooking range on cooks line. **Time Extended**
- 22-41-4:High Priority - - From initial inspection : 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. 0ppm. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-12-05: **Time Extended** - From follow-up inspection 2024-12-06: **Time Extended**
- 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 25 in varies areas of kitchen(around drain in dish room, around drain under Three compartment sink, and around mop sink located in kitchen). **Warning** - From follow-up inspection 2024-12-05: Observed approximately 6 live flies in varies areas of establishment. **Time Extended** - From follow-up inspection 2024-12-06: Observed no live flies, but live roaches were observed. 1 on wall in hallway outside of walk in cooler door, 1 on wall behind dish machine, 1 on floor under Handwash sink on cooks line, 1 on wall above mop sink. **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (44,45,48F - Cold Holding) items in reach in cooler with the lids kept open constantly, operator closed lids. rice (75F - Cold Holding); tomatoes (54F - Cold Holding) items sitting out on reach in cooler cutting board, operator placed items in cooler. cabbage (53,70F - Cold Holding) items sitting on table in prep area, operator placed in walk in cooler. half and half cream (48F - Cold Holding) item in sliding door cooler by drink machine, operator stated cream is constantly taken out of cooler to make Thai tea during lunch service. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-12-05: **Time Extended** - From follow-up inspection 2024-12-06: **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-12-05: **Time Extended** - From follow-up inspection 2024-12-06: **Time Extended**
Food safety inspection conducted on 12/6/2024 revealed 5 total violations (3 high priority, 1 intermediate, 1 basic).
Inspection on 12/5/2024
High Priority
3
Intermediate
1
Basic
1
Total
5
Disposition: Facility Temporarily Closed
Inspection Details:
- 35A-03-4:Basic - - From initial inspection : Basic - Dead roaches on premises. 3 dead roaches in water heater room. 1 dead in back dry storage/extra storage room. 3 dead on floor behind reach in coolers on cooks line. 15 on floor in dish machine room on floor. **Repeat Violation** **Warning** - From follow-up inspection 2024-12-05: Observed approximately 25 dead roaches throughout establishment. **Time Extended**
- 22-41-4:High Priority - - From initial inspection : 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. 0ppm. **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-12-05: **Time Extended**
- 35A-02-6:High Priority - - From initial inspection : High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 25 in varies areas of kitchen(around drain in dish room, around drain under Three compartment sink, and around mop sink located in kitchen). **Warning** - From follow-up inspection 2024-12-05: Observed approximately 6 live flies in varies areas of establishment. **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (44,45,48F - Cold Holding) items in reach in cooler with the lids kept open constantly, operator closed lids. rice (75F - Cold Holding); tomatoes (54F - Cold Holding) items sitting out on reach in cooler cutting board, operator placed items in cooler. cabbage (53,70F - Cold Holding) items sitting on table in prep area, operator placed in walk in cooler. half and half cream (48F - Cold Holding) item in sliding door cooler by drink machine, operator stated cream is constantly taken out of cooler to make Thai tea during lunch service. **Corrective Action Taken** **Repeat Violation** **Admin Complaint** - From follow-up inspection 2024-12-05: **Time Extended**
- 53B-01-5:Intermediate - - From initial inspection : 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. **Warning** - From follow-up inspection 2024-12-05: **Time Extended**
Food safety inspection conducted on 12/5/2024 revealed 5 total violations (3 high priority, 1 intermediate, 1 basic).
Inspection on 12/4/2024
High Priority
6
Intermediate
7
Basic
12
Total
25
Disposition: Facility Temporarily Closed
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Located in back storage room.
- 35A-03-4:Basic - Dead roaches on premises. 3 dead roaches in water heater room. 1 dead in back dry storage/extra storage room. 3 dead on floor behind reach in coolers on cooks line. 15 on floor in dish machine room on floor. **Repeat Violation** **Warning**
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Employee beverage on prep table located on cooks line, employee moved. **Corrected On-Site**
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee phone on prep table located on cooks line.
- 14-11-5:Basic - Equipment in poor repair. Drying dish rack located next to dish machine with the surface starting to rust. Cutting board on cooks line with multiple cut marks. Reach in cooler door next to Handwash sink on cooks line the gasket is torn.
- 36-11-4:Basic - Floors not maintained smooth and durable. Metal flooring in walk in cooler is in disrepair.
- 08B-38-4:Basic - Food stored on floor. Noodles soaking in water on floor in hallway in kitchen. Cooking oil on floor in same hallway.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoops in water at 75F. Knife in between reach in cooler flip top lid stored in manner that is not easily cleanable. **Repeat Violation**
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Sides of cooking equipment on cooks line. Small reach in cooler gaskets located behind sushi bar.
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. Bottom shelf on table across from walk in freezer.
- 25-05-4:Basic - Single-service articles improperly stored. Box of plastic containers on floor in back storage room, employee placed on shelf. **Corrected On-Site**
- 29-49-6:Basic - Standing water in bottom of reach-in-cooler. Reach in cooler on cooks line next to mop sink.
- 22-41-4: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. 0ppm. **Repeat Violation** **Admin Complaint**
- 35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Approximately 25 in varies areas of kitchen(around drain in dish room, around drain under Three compartment sink, and around mop sink located in kitchen). **Warning**
- 14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Togo bags containing raw meat located inside walk in freezer.
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. 6 live roaches on the backside of reach in coolers on cooks line some hiding behind cove molding and sink fixture. 2 on reach in cooler gaskets of same coolers on cooks line. 5 crawling on wall/piping behind/under dish machine. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tofu (44,45,48F - Cold Holding) items in reach in cooler with the lids kept open constantly, operator closed lids. rice (75F - Cold Holding); tomatoes (54F - Cold Holding) items sitting out on reach in cooler cutting board, operator placed items in cooler. cabbage (53,70F - Cold Holding) items sitting on table in prep area, operator placed in walk in cooler. half and half cream (48F - Cold Holding) item in sliding door cooler by drink machine, operator stated cream is constantly taken out of cooler to make Thai tea during lunch service. **Corrective Action Taken** **Repeat Violation** **Admin Complaint**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Refrigerant cans on shelf above dried seaweed and sesame seeds on shelf across from ice machine, employee moved. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 52-03-4:Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Crab rangoons containing imitation crab meat on the menu. **Repeat Violation** **Admin Complaint**
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. **Repeat Violation**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on cooks line stained. Interior small reach in cooler behind sushi bar. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee washing pot at Handwash sink on cooks line. **Repeat Violation**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Also no soap at sink behind bar. **Repeat Violation**
- 53B-01-5: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. **Warning**
- 11-26-1:Intermediate - No proof provided that food employees are informed of their responsibility to report to the person in charge information about their health and activities related to foodborne illnesses.
Food safety inspection conducted on 12/4/2024 revealed 25 total violations (6 high priority, 7 intermediate, 12 basic).
Inspection on 7/1/2024
High Priority
5
Intermediate
8
Basic
6
Total
19
Disposition: Follow-up Inspection Required
Inspection Details:
- 35A-03-4:Basic - Dead roaches on premises. Multiple on floor in air conditioning/water heater room. 1 on floor behind ice machine.
- 08B-38-4:Basic - Food stored on floor. Noodles and bean sprouts on floor in walk in cooler. Multiple pieces of meat in containers on floor in walk in freezer. **Repeat Violation**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in water at 77F by rice cooker. **Repeat Violation**
- 14-47-4:Basic - Nonfood-contact equipment exposed to splash/spillage not constructed of materials that are corrosion resistant, non-absorbent, smooth and easily cleanable. Wooden shelf in side prep room and wooden pallets in dry storage room. **Repeat Violation**
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. On multiple metal and plastic containers throughout kitchen. **Repeat Violation**
- 08B-12-5:Basic - Stored food not covered. Ducks inside walk in freezer. **Repeat Violation**
- 22-41-4: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. Operator switched chemical dispensing lines around correctly, primed rinse aid out of sanitizer line, retested at 100ppm. **Corrected On-Site**
- 12A-29-4:High Priority - Employee touched soiled surface and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee scooped sauce into gloved hand, tasted sauce with tongue touching glove, then continued touching clean container lids, inspector stopped employee and had her wash hands and change gloves.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over krab salad in walk in cooler. Raw sushi fish over avocados in small reach in cooler behind sushi counter. Manager moved all raw items to the bottom. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked rice (78F - Cold Holding) item sitting out at room temperature, operator stated it sits there throughout lunch and when ordered it is placed in the wok. Spoke to operator about using time as a public health control. **Repeat Violation** **Admin Complaint**
- 41-10-4:High Priority - Toxic substance/chemical improperly stored. Spray car cleaner by bulk rice container. Clorox spray and air freshener above clean utensils in dish room, manager moved all chemicals to chemical storage rack. **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 52-03-4:Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Crab ragoons on menu, kitchen manager stated there is no real crab used in that food item. **Admin Complaint**
- 03C-89-4:Intermediate - Establishment conducts non-continuous cooking of raw animal foods without written procedures approved by the division. Par cooked chicken in reach in cooler on cooks line.
- 11-27-4:Intermediate - Establishment has no written procedures for employees to follow in response to a vomiting or diarrheal event where the vomit or diarrhea is discharged onto surfaces in the establishment. Manager printed and posted clean up procedures. **Corrected On-Site**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Interior table top oven in sushi area. **Repeat Violation**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Trash can blocking Handwash sink in middle prep room, sodas in Handwash sink by ice machine, and container with soapy water inside sushi counter Handwash sink. **Repeat Violation**
- 16-36-4:Intermediate - No color/concentration comparison chart available for chemical test kit used to check sanitizer. Utilizing chlorine.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Or hand soap at Handwash sink at back bar. **Repeat Violation**
- 02C-08-5:Intermediate - Ready-to-eat, time/temperature control for safety food opened/prepared, frozen and then thawed and held at refrigeration temperature not properly date marked. Raw sushi fish in reach in cooler located behind sushi counter.
Food safety inspection conducted on 7/1/2024 revealed 19 total violations (5 high priority, 8 intermediate, 6 basic).