KITSUNE HOUSE
19 SE 2 AVE STE 4/4-1
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 2/7/2025
High Priority
0
Intermediate
6
Basic
2
Total
8
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 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.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 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.
- 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
Food safety inspection conducted on 2/7/2025 revealed 8 total violations (0 high priority, 6 intermediate, 2 basic).
Inspection on 11/15/2024
High Priority
1
Intermediate
6
Basic
8
Total
15
Inspection Details:
- 16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner.
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Cooking area.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Kitchen RIC.
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean.
- 12A-28-4:High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Kitchen cook,
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Corrected On-Site
- 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.
- 05-13-5:Intermediate - Probe thermometer not used to ensure proper food temperatures of cooked time/temperature control for safety food.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
Food safety inspection conducted on 11/15/2024 revealed 15 total violations (1 high priority, 6 intermediate, 8 basic).
Inspection on 2/26/2024
High Priority
0
Intermediate
6
Basic
3
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 16-03-4:Basic - Accumulation of debris inside warewashing machine.
- 21-10-4:Basic - Soiled dry wiping cloth in use.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 11-07-5:Intermediate - Certified Food Manager or person in charge lacks knowledge of foodborne illnesses and symptoms of illness that would prevent an employee from working with food, clean equipment and utensils, and single-service items.
- 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.
- 16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
- 27-06-4:Intermediate - No hot running water at three-compartment sink. No hot water throughout the establishment. 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.
- 05-10-4:Intermediate - Probe thermometer not used to ensure proper food temperatures.
Food safety inspection conducted on 2/26/2024 revealed 9 total violations (0 high priority, 6 intermediate, 3 basic).
Inspection on 8/28/2023
High Priority
0
Intermediate
0
Basic
2
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed chicken being thawed in room temperature.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
Food safety inspection conducted on 8/28/2023 revealed 2 total violations (0 high priority, 0 intermediate, 2 basic).