TAKARA SUSHI GRILL & BAR
3949 VAN DYKE RD
Overall Food Safety Rating
★★☆☆☆ (2.0/5)
Based on 4 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 1/9/2025
High Priority
2
Intermediate
3
Basic
10
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Interior of ice machine soiled with mold like debris.
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Exterior of dish machine soiled.
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Current license not displayed. Confirmed ownership with manager on duty
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. Wet nesting of pans in kitchen.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Floors in kitchen soiled.
- 08B-38-4:Basic - Food stored on floor. Krab in container on floor of walk in cooler. Employee moved container to shelf. Corrected On-Site Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Rice scoop in 70 F water in kitchen. Employee removed rice scoop from water. Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave soiled with food debris.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth on cutting board in sushi bar. Employee moved to laundry. Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Multiple foods no labels in walk in cooler. Educated manager.
- 12A-13-4:High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee cutting beef to freezer door no hand wash. Educated manager and he corrected employee to wash hands. **Corrective Action Taken**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. raw beef and shrimp over ice cream in reach in freezer on cook line. Employee moved ice cream to top shelf. Corrected On-Site Repeat Violation
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting boards on deli reach in coolers on cook line stained and soiled. Repeat Violation
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Hand sink in kitchen cook line blocked by shelf and inaccessible. Employee moving shelf during inspection.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. No paper towels at hand sink in kitchen. Employee refilled paper towels. Corrected On-Site Repeat Violation
Food safety inspection conducted on 1/9/2025 revealed 15 total violations (2 high priority, 3 intermediate, 10 basic).
Inspection on 3/5/2024
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 3/5/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 3/4/2024
High Priority
7
Intermediate
5
Basic
3
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. Make table reach in cooler drink mixed with food.employee removed Corrected On-Site Repeat Violation Warning
- 08B-38-4:Basic - Food stored on floor. Soy sauce and sugar in buckets on floor Warning
- 29-08-4:Basic - Plumbing system in disrepair. Hot water handle on hand washing sink not working back kitchen Warning
- 09-01-4: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. Employee cutting lemons with bare hands discuss with operator the importance of gloves employee placed on gloves. Warning
- 01D-08-5:High Priority - Operator unable to provide documentation that aquacultured fish has been raised in a controlled environment and fed formulated feed. Warning
- 08A-13-5:High Priority - Raw animal food stored in top portion of make table over ready-to-eat food in bottom portion of make table - no complete physical barrier between top and bottom. Raw fish over cucumber reach in cooler cooks line. Warning
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw tuna over unwashed onions walk in cooler employee removed to proper storage. Corrected On-Site Warning
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over tofu employe removed to proper storage. Raw chicken over tofu in walk in cooler. Employee removed to proper store Corrected On-Site Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Reach in cooler on cooks line Cream cheese 47 f imitation Krab 46 f employee moved to freezer 2nd temp all to 43 f Sushi line yellow tail 47 f raw salmon 47 f raw tuna 46 f raw octopus 46 f 2nd temp Kale cut 70f on counter employee moved to cooler. 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 and the time removed from temperature. Cook rice not marked employee placed time mark 11 am Corrected On-Site Warning
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Ice machine soiled employee cleaned at time of inspection Corrected On-Site Warning
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Stored spoon and cutting tool. Sushi bar employee removed Corrected On-Site Warning
- 53A-01-7:Intermediate - Manager or person in charge lacking proof of food manager certification. Yun Chen Warning
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.at multiple hand washing sinks Warning
- 27-16-4:Intermediate - Water with a temperature of at least 100 degrees Fahrenheit not provided/shut off at employee handwash sink at hand washing sink back kitchen. Tested at 77 f Hand washing sink at bar area. Tested at 78 f Warning
Food safety inspection conducted on 3/4/2024 revealed 15 total violations (7 high priority, 5 intermediate, 3 basic).
Inspection on 11/8/2023
High Priority
4
Intermediate
4
Basic
9
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -Bowl used for scooping tempura breading on cook line Manager on duty removed bowl Corrected On-Site
- 12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. -Employee drink on prep table on cook line Manager on duty removed drinks Corrected On-Site
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. -Raw fishbowl for employee above ready to eat food in walk-in cooler Manager on duty removed food and stored properly Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. -On fryer handle on cook line Manager on duty removed and properly stored tongs Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. -Scoop used for rice kept in standing water at 88F Manager on duty removed and cleaned scoop Corrected On-Site
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. -Microwave on cook line -Microwave on sushi line Employee cleaned all microwaves Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -Reach-in cooler gaskets in double door cooler on sushi line -Reach-in cooler gaskets in triple door cooler on cook line
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. - shrimp in standing water In sink Manager on duty placed shrimp under running water **Corrective Action Taken**
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. -Unwashed produce over soy sauce buckets in walk-in cooler Manager on duty reorganized walk-in cooler Corrected On-Site
- 08B-27-4:High Priority - Food placed in soiled container/equipment. -Flour bin under dish sink soiled, Discussed with manager on duty about proper storage and cleaning containers Manager on duty moved and cleaned containers Corrected On-Site
- 14-86-1:High Priority - Non-food grade paper towel used as liner for food container. -Several containers in reach-in cooler on cook line Manager on duty replaced all containers with food grade paper Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -Raw shrimp over lemons in walk-in cooler -Raw beef stored over ready to eat vegetables Manager on duty reorganized walk-in cooler Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing on splitter added to mop sink faucet.
- 52-04-5:Intermediate - Establishment advertised a specific fish on the menu/menu board but served another type of fish. Escolar listed as White Tuna on menu, operator states it is Escolar. Menu items as follows: -Snow Mountain Roll -Diamond Head Roll -Under Sushi and Sashimi listed as "White Tuna (Escolar)" Operator wrote next to each item of "White Tuna" on the menu with "Escolar" directly next to menu items. Discussed with Supervisor Christine. Corrected On-Site
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -Hand washing station next to soda machine blocked -Hand washing station on sushi line contains dishes Manager on duty removed obstructions from all hand washing stations Corrected On-Site
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. -Test kit expired February 2022
- 31B-02-4:Intermediate - No paper towels or soap provided at handwash sink. -Hand washing station in dishwashing area -Hand washing station on cook line next to fryers Manager on duty stocked supplies on all hand washing stations Corrected On-Site
Food safety inspection conducted on 11/8/2023 revealed 17 total violations (4 high priority, 4 intermediate, 9 basic).