KAWA JAPANESE STEAK HOUSE & SUSHI
8631 LITTLE RD
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 10 health inspection reports
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All Inspection Reports
Inspection on 3/4/2025
High Priority
1
Intermediate
2
Basic
1
Total
4
Disposition: Facility Temporarily Closed
Inspection Details:
- 14-25-5:Basic - - From initial inspection : Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Cypress Wood bowl used for sushi rice, discussed options with operator - From follow-up inspection 2025-03-04: It in use, hanging on wall **Time Extended**
- 35A-04-4:High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately - 9 rodent droppings on floor under storage shelf in 19 on same shelf next to buckets of sauce 25 under hibachi table in unused dining room 2 on floor in north dining room 10 on floor around bar 1 on bench at table by bar 1 on ledge by table by bar 5 on floor in bar 6 unspder shelf in sushi bar 18 under glass door cooler on cook line 5 under wok table on cook line 10 on floor in liquor storage room Chewed candy wrappers and other paper on floor in liquor room. Orange with teeth marks under cooler in bar **Repeat Violation** - From follow-up inspection 2025-03-04: 1 Live rodent under hibachi grill in unused dining room. Approximately 8 rodent droppings under hibachi grill in unused dining room 1 rodent dropping by back door 5 rodent droppings on floor in hole if shelf on left side of 3 compartment sink in bar 1 rodent dropping on floor in sushi bar in front of cooler 1 Dead rodent on tubing under sink in bar. **Admin Complaint**
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards at lift top cooler - From follow-up inspection 2025-03-04: **Time Extended**
- 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In ladies room in left side of vanity - From follow-up inspection 2025-03-04: **Time Extended**
Food safety inspection conducted on 3/4/2025 revealed 4 total violations (1 high priority, 2 intermediate, 1 basic).
Inspection on 3/4/2025
High Priority
0
Intermediate
2
Basic
0
Total
2
Disposition: Met Inspection Standards
Inspection Details:
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards at lift top cooler - From follow-up inspection 2025-03-04: **Time Extended** - From follow-up inspection 2025-03-04: **Time Extended**
- 27-16-4:Intermediate - - From initial inspection : Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In ladies room in left side of vanity - From follow-up inspection 2025-03-04: **Time Extended** - From follow-up inspection 2025-03-04: **Time Extended**
Food safety inspection conducted on 3/4/2025 revealed 2 total violations (0 high priority, 2 intermediate, 0 basic).
Inspection on 3/3/2025
High Priority
1
Intermediate
2
Basic
3
Total
6
Disposition: Facility Temporarily Closed
Inspection Details:
- 14-25-5:Basic - Establishment using wood (other than a hard, close-grained wood) as a food-contact surface. Cypress Wood bowl used for sushi rice, discussed options with operator
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Glass door cooler at end of cook line.
- 29-19-4:Basic - Standing water in floor drain/floor drain draining very slowly. Mop sink has standing water, floor drain in dish room gas standing water to top of drain plumber has been called **Corrective Action Taken**
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately - 9 rodent droppings on floor under storage shelf in 19 on same shelf next to buckets of sauce 25 under hibachi table in unused dining room 2 on floor in north dining room 10 on floor around bar 1 on bench at table by bar 1 on ledge by table by bar 5 on floor in bar 6 unspder shelf in sushi bar 18 under glass door cooler on cook line 5 under wok table on cook line 10 on floor in liquor storage room Chewed candy wrappers and other paper on floor in liquor room. Orange with teeth marks under cooler in bar **Repeat Violation**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Stained cutting boards at lift top cooler
- 27-16-4:Intermediate - Water with a temperature of least 85 degrees Fahrenheit not provided/shut off at employee handwash sink. In ladies room in left side of vanity
Food safety inspection conducted on 3/3/2025 revealed 6 total violations (1 high priority, 2 intermediate, 3 basic).
Inspection on 2/11/2025
High Priority
0
Intermediate
1
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, stained White board at lift top - From follow-up inspection 2025-02-11: **Time Extended**
Food safety inspection conducted on 2/11/2025 revealed 1 total violations (0 high priority, 1 intermediate, 0 basic).
Inspection on 2/11/2025
High Priority
2
Intermediate
1
Basic
3
Total
6
Disposition: Facility Temporarily Closed
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Ice machine by dish room, water dripping from black / pink mold like substance onto ice, see stop sale Reach-in cooler interior/shelves have accumulation of soil residues. Vertical glass door cooler on end of cook line
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Yellow cutting board
- 10-08-5:Basic - Ice scoop handle in contact with ice. In ice machine in kitchen, operator removed **Corrected On-Site**
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Approximately - 12 rodent droppings In liquor cabinet on shelves 30 under dry storage shelf in back hallway 3 on top of bucket of soy sauce 8 under shelf by ice machine 2 on floor in sushi bar 10 under reach in cooler on cook line 15 under wok table **Repeat Violation**
- 01B-03-5:High Priority - Stop Sale issued due to adulteration of food product. interior of the ice machine/bin. Ice machine by dish room, water dripping from black / pink mold like substance onto ice, s
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, stained White board at lift top
Food safety inspection conducted on 2/11/2025 revealed 6 total violations (2 high priority, 1 intermediate, 3 basic).
Inspection on 12/11/2024
High Priority
2
Intermediate
0
Basic
1
Total
3
Disposition: Facility Temporarily Closed
Inspection Details:
- 12B-02-4:Basic - - From initial inspection : Basic - Employee eating in a food preparation or other restricted area. Employee eating in dish room, moved to dining room **Corrective Action Taken** - From follow-up inspection 2024-12-11: Restaurant not open at time of inspection. **Time Extended**
- 35A-04-4:High Priority - - From initial inspection : High Priority - Rodent activity present as evidenced by rodent droppings found. Appropriately 8 rodent droppings under wok table on cook line 4 rodent droppings under glass door cooler on cook line 4 rodent droppings on floor on cook line by prep table across from wok 5 rodent droppings under hand wash sink on cook line by walk in freezer 4 rodent droppings under ice machine in kitchen 10 rodent droppings under bag in box soda in kitchen 18 on shelf on liquor closet 20 on floor under dry storage shelf in back room 7 under shelf in sushi bar 20 on floor by 2 door cooler in sushi bar 6 in empty space between glass door cooler and cabinet in bar 14 along wall of room used for employee storage, under chairs - From follow-up inspection 2024-12-11: 2 droppings observed under bag in box beverage rack 2 droppings found on opposite side of cook line on floor 1 Dropping on cook line 1 in back room used by staff Operator disposed of droppings and sanitized the area. Total 6 droppings **Time Extended**
- 03A-02-5:High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler in sushi bar milk (48F - Cold Holding), see stop sale **Repeat Violation** - From follow-up inspection 2024-12-11: No milk in cooler of sushi bar. **Time Extended**
Food safety inspection conducted on 12/11/2024 revealed 3 total violations (2 high priority, 0 intermediate, 1 basic).
Inspection on 12/11/2024
High Priority
0
Intermediate
0
Basic
0
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- N/A:No Violations Were Observed
Food safety inspection conducted on 12/11/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 12/10/2024
High Priority
3
Intermediate
0
Basic
1
Total
4
Disposition: Facility Temporarily Closed
Inspection Details:
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. Employee eating in dish room, moved to dining room **Corrective Action Taken**
- 35A-04-4:High Priority - Rodent activity present as evidenced by rodent droppings found. Appropriately 8 rodent droppings under wok table on cook line 4 rodent droppings under glass door cooler on cook line 4 rodent droppings on floor on cook line by prep table across from wok 5 rodent droppings under hand wash sink on cook line by walk in freezer 4 rodent droppings under ice machine in kitchen 10 rodent droppings under bag in box soda in kitchen 18 on shelf on liquor closet 20 on floor under dry storage shelf in back room 7 under shelf in sushi bar 20 on floor by 2 door cooler in sushi bar 6 in empty space between glass door cooler and cabinet in bar 14 along wall of room used for employee storage, under chairs
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. milk (48F - Cold Holding)
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In cooler in sushi bar milk (48F - Cold Holding), see stop sale **Repeat Violation**
Food safety inspection conducted on 12/10/2024 revealed 4 total violations (3 high priority, 0 intermediate, 1 basic).
Inspection on 12/4/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 36-64-5:Basic - - From initial inspection : Basic - Objectionable odors in bathroom or other areas of the establishment. In employee bathroom **Warning** - From follow-up inspection 2024-12-04: Evidence of employees smoking in bathroom. Discussed firmly with operator. Operator removed bucket that contained cigarette ash and stated he will have employees smoke out the back kitchen door. **Time Extended**
Food safety inspection conducted on 12/4/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 11/21/2024
High Priority
2
Intermediate
4
Basic
4
Total
10
Disposition: Follow-up Inspection Required
Inspection Details:
- 32-05-4:Basic - Bathroom facility in disrepair. Employee bathroom, toilet not working, odor in room, to go items and tools stored in bathroom **Warning**
- 36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. In employee bathroom **Warning**
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Glass door cooler on end of cook line **Warning**
- 25-18-4:Basic - Single-service articles stored in toilet room/locker room/garbage room/mechanical room. Soufflé cops and to go boxes in bathroom by kitchen. Removed **Corrected On-Site** **Warning**
- 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, primed machine, still 0 ppm. **Warning**
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. In reach in cooler, cooked broccoli (49F - Cold Holding)made approximately 3 hours ago, above fill line in cooler , operator discarded **Corrective Action Taken** **Warning**
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at lift top cooler on cook line **Warning**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Trash can in front of of sink on end of cook line, operator moved Hand wash sink in dish room blocked by large dish rack. **Corrected On-Site** **Repeat Violation** **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Ice in hand wash sink in bar **Warning**
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen by glass door cooler **Corrected On-Site** **Warning**
Food safety inspection conducted on 11/21/2024 revealed 10 total violations (2 high priority, 4 intermediate, 4 basic).