HOSHI AND SUSHI THAI CUISINE
1935 HARRISON ST
Overall Food Safety Rating
★★½☆☆ (2.5/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/31/2025
High Priority
2
Intermediate
0
Basic
4
Total
6
Inspection Details:
- 36-36-4:Basic - Ceiling tile missing. Observed above ice machine
- 10-08-5:Basic - Ice scoop handle in contact with ice. Operator removed Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Observed at sushi line microwave. Operator cleaned and sanitized Corrected On-Site
- 16-46-4:Basic - Old labels stuck to food containers after cleaning.
- 12A-16-4:High Priority - Employee began working with food, handling clean equipment or utensils, or touching unwrapped single-service items without first washing hands. Observed employee handling phone then proceed to handle pans of food without first washing hands, discussed with operator
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken stored above ready to eat sauce in right side cook line flip top. Operator reorganized Corrected On-Site
Food safety inspection conducted on 3/31/2025 revealed 6 total violations (2 high priority, 0 intermediate, 4 basic).
Inspection on 12/11/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/11/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/10/2024
High Priority
3
Intermediate
0
Basic
1
Total
4
Inspection Details:
- 08B-38-4:Basic - Food stored on floor. Boxes of tuna stored on floor in walk in freezer. Operator moved to shelf Corrected On-Site Repeat Violation Warning
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Establishment serving fresh wild caught wahoo raw for sushi. Operator unable to provide parasite destruction. Discussed with operator. Operator discarded and removed wahoo from menu **Corrective Action Taken** Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. cooked mussels (54F - Cold Holding) being held on top of pans in cook line flip top. Operator states item has been out for 2 hours. Operator moved to reach in cooler. cooked eel (74F - Hot Holding) being held at room temperature for approximately 2 hours. Discussed with operator. Operator added to written plan and time. Marked to be discarded at the end of 4 hours **Corrective Action Taken** Warning
- 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. Sushi rice being held at sushi line for approximately 2 hours. Operator time marked sushi rice Corrected On-Site Warning
Food safety inspection conducted on 12/10/2024 revealed 4 total violations (3 high priority, 0 intermediate, 1 basic).
Inspection on 6/6/2024
High Priority
0
Intermediate
0
Basic
3
Total
3
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bulk container of rice. Operator removed Corrected On-Site
- 35A-03-4:Basic - Dead roaches on premises. Observed 1 dead roach on top of glassware. Operator cleaned and sanitized glasswear Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Box of avocados stored in direct contact with kitchen floor.
Food safety inspection conducted on 6/6/2024 revealed 3 total violations (0 high priority, 0 intermediate, 3 basic).
Inspection on 4/15/2024
High Priority
3
Intermediate
2
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed.
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee on cookline wearing bracelet. Employee removed. Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Cases of raw fish on floor in walk in freezer.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Two pair long tongs on oven door handle. Employee removed. Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Bucket with utensils in standing water at cook line. Employee dumped water and replaced with dry bucket. Corrected On-Site
- 12A-07-5:High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Employee at cook line put on gloves to prepare food order without washing hands first.
- 08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Unopened frozen commercial package of raw tuna in same container as unopened packs of artificial crab sticks. Employee moved tuna to separate container. Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Threaded hose bibb with attached hose by back door missing vacuum breaker.
- 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. Bulletin printed and provided. Corrected On-Site
- 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. Bulletin printed and completed during inspection for one new employee. Corrected On-Site
Food safety inspection conducted on 4/15/2024 revealed 10 total violations (3 high priority, 2 intermediate, 5 basic).