SUSHI FACTORY
4455 W NEW HAVEN AVE
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 3 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 4/9/2025
High Priority
1
Intermediate
5
Basic
9
Total
15
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-04-4:Basic - - From initial inspection : Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom - From follow-up inspection 2025-04-09: **Time Extended**
- 14-21-4:Basic - - From initial inspection : Basic - Can opener blade not readily removable for cleaning or replacement. - From follow-up inspection 2025-04-09: **Time Extended**
- 08B-38-4:Basic - - From initial inspection : Basic - Cases of plastic bottles stored on floor in the dining area. - From follow-up inspection 2025-04-09: **Time Extended**
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2025-04-09: **Time Extended**
- 12B-07-4:Basic - - From initial inspection : Basic - Employee beverage container on microwave. - From follow-up inspection 2025-04-09: **Time Extended**
- 08B-49-4:Basic - - From initial inspection : Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, cook line coolers. - From follow-up inspection 2025-04-09: **Time Extended**
- 10-07-4:Basic - - From initial inspection : Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. - From follow-up inspection 2025-04-09: **Time Extended**
- 29-27-4:Basic - - From initial inspection : Basic - No mop sink or curbed cleaning facility provided at establishment. - From follow-up inspection 2025-04-09: **Time Extended**
- 06-01-5:Basic - - From initial inspection : Basic - Time/temperature control for safety food thawed in an improper manner. Thawing raw shrimp in standing water. - From follow-up inspection 2025-04-09: **Time Extended**
- 22-11-5:High Priority - - From initial inspection : High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Sushi cutting board on the sushi line. - From follow-up inspection 2025-04-09: **Time Extended**
- 31A-09-4:Intermediate - - From initial inspection : Intermediate - Handwash sink not accessible for employee use at all times. In dish room plumbing not connected. - From follow-up inspection 2025-04-09: **Time Extended**
- 02B-01-5:Intermediate - - From initial inspection : Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All sushi fish items on menu - From follow-up inspection 2025-04-09: **Time Extended**
- 31B-02-4:Intermediate - - From initial inspection : Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar and at the hand sink in the warehouse washing area. **Corrected On-Site** **Repeat Violation** - From follow-up inspection 2025-04-09: **Time Extended**
- 03F-10-5:Intermediate - - From initial inspection : Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food. - From follow-up inspection 2025-04-09: **Time Extended**
- 16-28-4:Intermediate - - From initial inspection : Intermediate - Two-compartment sink used for warewashing. Informed owner they need to use 3 comp sink or dish washer for proper ware washing. - From follow-up inspection 2025-04-09: **Time Extended**
Food safety inspection conducted on 4/9/2025 revealed 15 total violations (1 high priority, 5 intermediate, 9 basic).
Inspection on 4/9/2025
High Priority
3
Intermediate
6
Basic
15
Total
25
Disposition: Facility Temporarily Closed
Inspection Details:
- 32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom
- 14-21-4:Basic - Can opener blade not readily removable for cleaning or replacement.
- 08B-38-4:Basic - Cases of plastic bottles stored on floor in the dining area.
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
- 12B-07-4:Basic - Employee beverage container on microwave.
- 08B-49-4:Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, cook line coolers.
- 40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Couch and kids toys stored in the kitchen.
- 35B-01-4:Basic - Exterior door has a gap at the threshold that opens to the outside.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 36-62-4:Basic - Light not functioning in the hood system.
- 43-01-4:Basic - Living quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Couch in kitchen
- 29-27-4:Basic - No mop sink or curbed cleaning facility provided at establishment.
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Thawing raw shrimp in standing water.
- 33-31-5:Basic - Unnecessary items/unused equipment on the premises. Several coolers on the sushi line and in the kitchen not longer working.
- 36-27-5:Basic - Wall soiled with accumulated grease, and dust. Kitchen.
- 22-11-5:High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Sushi cutting board on the sushi line.
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license.
- 28-26-5:High Priority - Sewage/wastewater backing up through floor drains. When running dish machine and drain 3 bay sink water started to back up on floor in dish room.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. In dish room plumbing not connected.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All sushi fish items on menu
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar and at the hand sink in the warehouse washing area. **Corrected On-Site** **Repeat Violation**
- 03F-10-5:Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Kitchen
- 16-28-4:Intermediate - Two-compartment sink used for warewashing. Informed owner they need to use 3 comp sink or dish washer for proper ware washing.
- 48-04-4:Propane tank (larger than 2.7 lb. water capacity/1 lb. gas capacity) located inside of the building. For reporting purposes only. In dining room
Food safety inspection conducted on 4/9/2025 revealed 25 total violations (3 high priority, 6 intermediate, 15 basic).
Inspection on 11/5/2024
High Priority
3
Intermediate
3
Basic
5
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Several tanks not secured
- 14-11-5:Basic - Equipment in poor repair. Walk in freezer not working. No food is stored in it.
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Bar hand wash sink
- 25-05-4:Basic - Single-service articles improperly stored. Single service styrofoam containers stored on floor in dry storage **Corrected On-Site**
- 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Hand wash drain at bar very slow draining
- 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 over raw shrimp in 2 drawer cook line cooler **Corrected On-Site**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lettuce (45F - Cold Holding); tofu (45F - Cold Holding)
- 03F-01-5:High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Empty box in hand wash sink in kitchen by dish area **Corrected On-Site**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen by dish area
- 31B-03-4:Intermediate - No soap provided at handwash sink. In kitchen by dish area
Food safety inspection conducted on 11/5/2024 revealed 11 total violations (3 high priority, 3 intermediate, 5 basic).