SUSHI FACTORY
4455 W NEW HAVEN AVE
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 5 health inspection reports
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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).
Inspection on 1/17/2024
High Priority
2
Intermediate
5
Basic
10
Total
17
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Cup used for scooping sugar
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Ice machine not working
- 08B-38-4:Basic - Food stored on floor. Soy sauce and frying oil
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
- 08B-12-5:Basic - Stored food not covered. Cooked shrimp walk in freezer
- 36-02-5:Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Salt/sugar cookline not labeled
- 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. 0 ppm Corrected On-Site
- 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 control cannot be determined. Sushi rice
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Items stored in sink by dishwasher
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 2 hand wash sinks Corrected On-Site
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodle walk in cooler
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled.
Food safety inspection conducted on 1/17/2024 revealed 17 total violations (2 high priority, 5 intermediate, 10 basic).
Inspection on 9/28/2023
High Priority
4
Intermediate
2
Basic
8
Total
14
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Using bowl to scoop corn starch in closet storage room Corrected On-Site
- 14-11-5:Basic - Equipment in poor repair. Gasket on walk in cooler coming off or door
- 08B-38-4:Basic - Food stored on floor. Jugs of oil on floor end of cookline
- 10-01-5:Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Measuring cup handle submerged in soy sauce bucket end of cookline Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Whisk in standing water temped at 74F Corrected On-Site
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados still have stickers on them at sushi drawer reach in
- 14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. 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. Ran dish machine Dishwasher (Chlorine 00ppm); tried to prime machine still won't sanitize, operator set up triple sink Triple Sink (Chlorine 100ppm) and is calling repair for dishmachine. Able to fix machine while here retested dishmachine 100ppmCorrected On-Site Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over soy sauce in cookline unit drawers Raw chicken and raw shrimp over tomato's in cookline unit drawers Corrected On-Site
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Kept in cooler overnight cooked eel (47F - Cold Holding), operator discarded
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stocked this morning suggested rapid chill on items Drawers at sushi bar- raw tuna (46F - Cold Holding); raw salmon (46F - Cold Holding); raw white fish (45F - Cold Holding); Retemped raw tuna 35f raw salmon 37f raw white fish 38F Kept in cooler overnight, operator discarded cooked eel (47F - Cold Holding) Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade left over food debris Corrected On-Site
- 31B-05-4:Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Sink by dishpit **Corrective Action Taken**
Food safety inspection conducted on 9/28/2023 revealed 14 total violations (4 high priority, 2 intermediate, 8 basic).