KISSAKI
500 S POINTE DR STE 160/180
Overall Food Safety Rating
★★★☆☆ (3.1/5)
Based on 4 health inspection reports
All Inspection Reports
Inspection Date: 1/17/2025
- 08B-47-4:Basic - Food not stored at least 6 inches off of the floor. Observed box of mahi mahi not stored at least 6 inches off of the floor at walk in cooler. Employee removed it and put it in shelve.
Inspection Date: 9/25/2024
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Observed Ceiling vents soiled by sushi station.
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation. Observed employee slicing fish with no hairnet at sushi station. Employee paved hair net on. Corrected On-Site
Inspection Date: 5/2/2024
Inspection #: Visit ID: 8556843
- 42-01-4:Basic - Wet mop not stored in a manner to allow the mop to dry.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed a carton of raw shell eggs over sauces at the sushi station. The chef moved the eggs to the bottom shelf. Corrected On-Site
- 16-32-5:Intermediate - Incorrect chemical test kit provided for measuring the concentration of the sanitizer solution used in the three-compartment sink and/or dishmachine. Observed the bar dish machine uses chlorine sanitizer and the establishment only has quaternary test strips. Repeat Violation
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Observed the following items in the menu Hamachi tiradito, Tuna Aburi and more. As per the manager those items are served raw.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine. Repeat Violation
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Observed at the sushi station. The manager brought towels. Corrected On-Site
- 31B-03-4:Intermediate - No soap provided at handwash sink. Observed at the sushi station. The manager brought soap. Corrected On-Site
- 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. The manager filled out the form during the inspection. Corrected On-Site
Inspection Date: 11/20/2023
Inspection #: Visit ID: 8501600
- 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. Provided person in charge with cleanup procedures via email.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Observed no chloride test strips for dishmachine at bar area.
- 16-62-1:Intermediate - No measuring device available for measuring utensil surface temperature when using hot water as sanitizer in a dishmachine.
- 05-08-4:Intermediate - No probe thermometer provided to measure temperature of food products.
- 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. Provided person in charge with employee reporting responsibilities agreement via email.
- 02A-01-4:Intermediate - Raw or undercooked oysters offered and establishment has no consumer advisory sign provided on wall, menu, placard, table tent or by any other written means. Raw animal foods must be fully cooked prior to service. Provided person in charge with consumer advisory for oysters. Corrected On-Site
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Last Enriched At: 5/14/2025
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