TOGARASHI
800 5 AVE S UNIT 102
Overall Food Safety Rating
★★½☆☆ (2.9/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 4/16/2025
High Priority
1
Intermediate
1
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl with no handle used to dispense salt. Operator removed the bowl. **Corrected On-Site**
- 08B-38-4:Basic - Food stored on floor. Soy sauce bucket stored on floor at back of the kitchen.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. In reach-in cooler at prep area; raw chicken and beef stored above cut cabbage. Operator removed raw chicken and raw beef to proper storage. **Corrected On-Site**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwashing sink blocked with table near by kitchen entrance.
Food safety inspection conducted on 4/16/2025 revealed 4 total violations (1 high priority, 1 intermediate, 2 basic).
Inspection on 12/18/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (58F - Cold Holding); cut tomatoes (56F - Cold Holding); cooked noodles (52F - Cold Holding); par cooked beef (55F - Cold Holding); medium cooked eggs (56F - Cold Holding) on cook line closest to dining area about three hours per operator. - From follow-up inspection 2024-12-13: Observed cut tomato 50F cold holding, soft cooked egg 47F cold holding, cabbage slaw 46F cold holding, half and half 57F cold holding on cook line flip top unit closest to door to kitchen.. Operator discarded product. **Admin Complaint** - From follow-up inspection 2024-12-18: Observed cut cabbage 50F, half and half 51F, cooked eggs 50F still in flip top line cooler. Educated operator on what needs to be kept cold. Operator discarded product and placed any new in another refrigerator. **Admin Complaint**
Food safety inspection conducted on 12/18/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 12/13/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (58F - Cold Holding); cut tomatoes (56F - Cold Holding); cooked noodles (52F - Cold Holding); par cooked beef (55F - Cold Holding); medium cooked eggs (56F - Cold Holding) on cook line closest to dining area about three hours per operator. - From follow-up inspection 2024-12-13: Observed cut tomato 50F cold holding, soft cooked egg 47F cold holding, cabbage slaw 46F cold holding, half and half 57F cold holding on cook line flip top unit closest to door to kitchen.. Operator discarded product. **Admin Complaint**
Food safety inspection conducted on 12/13/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 12/3/2024
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Observed ice buildup up in reach in freezer above reach in coolers. Repeat 5/28/2024 **Repeat Violation**
- 08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Observed raw meats removed from commercial packaging stored in reach in freezer above ready to eat vegetables. Operator moved for proper storage.. Repeat 5/28/2024 **Corrected On-Site** **Repeat Violation** **Admin Complaint**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Observed cooked pork (58F - Cold Holding); cut tomatoes (56F - Cold Holding); cooked noodles (52F - Cold Holding); par cooked beef (55F - Cold Holding); medium cooked eggs (56F - Cold Holding) on cook line closest to dining area about three hours per operator.
Food safety inspection conducted on 12/3/2024 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).