2/4/2026· 1mo ago

Visit ID: 13624810

Met Inspection Standards

4 int, 17 basic

2/3/2026· 1mo ago

Visit ID: 13624237

Facility Temporarily Closed

4 high, 4 int, 18 basic

16-03-4:Basic - - From initial inspection : Basic - Accumulation of debris inside warewashing machine. - From follow-up inspection 2026-02-03: **Time Extended**
16-21-4:Basic - - From initial inspection : Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation - From follow-up inspection 2026-02-03: **Time Extended**
14-01-5:Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. To go soup container used as scoop At the soy sauce and the crumble. - From follow-up inspection 2026-02-03: **Time Extended**
23-24-4:Basic - - From initial inspection : Basic - Buildup of food debris/soil residue on equipment door handles. Throughout equipment. Repeat Violation - From follow-up inspection 2026-02-03: **Time Extended**
51-11-4:Basic - - From initial inspection : Basic - Carbon dioxide/helium tanks not adequately secured. Next to the walk-in cooler . - From follow-up inspection 2026-02-03: **Time Extended**
14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. - From follow-up inspection 2026-02-03: **Time Extended**
40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Keys stored on shelf above make table in kitchen - From follow-up inspection 2026-02-03: **Time Extended**
14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Gasket torn bottom of make table next to mop sink ,bottom table at sushi area and walk-in cooler door . - From follow-up inspection 2026-02-03: **Time Extended**
36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout kitchen under equipment really heavy . - From follow-up inspection 2026-02-03: **Time Extended**
08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Avocado stored on floor at sushi area and. Corrected On-Site - From follow-up inspection 2026-02-03: **Time Extended**
35B-02-4:Basic - - From initial inspection : Basic - Insect control device installed over food preparation area. Observed insect device control next to the to go container at the cook line . - From follow-up inspection 2026-02-03: **Time Extended**
22-08-4:Basic - - From initial inspection : Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave. - From follow-up inspection 2026-02-03: **Time Extended**
31B-04-4:Basic - - From initial inspection : Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at the hand sink next to the grill . No hand wash sign at the bar area. Repeat Violation - From follow-up inspection 2026-02-03: **Time Extended**
23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. - From follow-up inspection 2026-02-03: **Time Extended**
22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler and bottom of make table . Repeat Violation - From follow-up inspection 2026-02-03: **Time Extended**
14-33-4:Basic - - From initial inspection : Basic - Reach-in cooler shelves with rust that has pitted the surface. Bottom make table the one next to mop sink . Repeat Violation - From follow-up inspection 2026-02-03: **Time Extended**
14-17-4:Basic - - From initial inspection : Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Bottom make table . - From follow-up inspection 2026-02-03: **Time Extended**
21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation - From follow-up inspection 2026-02-03: **Time Extended**
01B-01-4:High Priority - - From initial inspection : High Priority - Dented/rusted cans present. See stop sale. Dented cans hoising sauce 1 and oyster sauce 3. - From follow-up inspection 2026-02-03: **Time Extended**
08A-05-6:High Priority - - From initial inspection : High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw fish stored over teriyaki sauce bottom make table . Operator removed Corrected On-Site - From follow-up inspection 2026-02-03: **Time Extended**
08A-17-6:High Priority - - From initial inspection : High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Chicken raw stored over raw shrimp at the walk-in freezer. - From follow-up inspection 2026-02-03: **Time Extended**
35A-05-4:High Priority - - From initial inspection : High Priority - Roach activity present as evidenced by live roaches found. Observed 2 live roaches at the make table the one facing the grill Observed 8 live roaches behind the make table next to the mop sink . Admin Complaint - From follow-up inspection 2026-02-03: Observed 1 live roach under make table next to the mop sink . Admin Complaint
22-02-4:Intermediate - - From initial inspection : Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside make table top and bottom. Repeat Violation - From follow-up inspection 2026-02-03: **Time Extended**
31A-11-4:Intermediate - - From initial inspection : Intermediate - Handwash sink used for purposes other than handwashing. Bar area employee hand sink used as dump sink . - From follow-up inspection 2026-02-03: **Time Extended**
16-37-1:Intermediate - - From initial inspection : Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. - From follow-up inspection 2026-02-03: **Time Extended**
31B-03-4:Intermediate - - From initial inspection : Intermediate - No soap provided at handwash sink. Bar area employee hand. Repeat Violation - From follow-up inspection 2026-02-03: **Time Extended**

2/2/2026· 1mo ago

Visit ID: 13621996

Facility Temporarily Closed

5 high, 4 int, 19 basic

16-03-4:Basic - Accumulation of debris inside warewashing machine.
16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
14-01-5:Basic - Bowl or other container with no handle used to dispense food. To go soup container used as scoop At the soy sauce and the crumble.
23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Throughout equipment. Repeat Violation
51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Next to the walk-in cooler .
14-09-4:Basic - Cutting board has cut marks and is no longer cleanable.
35A-03-4:Basic - Dead roaches on premises. Observed dead roaches throughout establishment 20-30 inside the equipment . Admin Complaint
40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Employee Keys stored on shelf above make table in kitchen
14-11-5:Basic - Equipment in poor repair. Gasket torn bottom of make table next to mop sink ,bottom table at sushi area and walk-in cooler door .
36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout kitchen under equipment really heavy .
08B-38-4:Basic - Food stored on floor. Avocado stored on floor at sushi area and. Corrected On-Site
35B-02-4:Basic - Insect control device installed over food preparation area. Observed insect device control next to the to go container at the cook line .
22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave.
31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. No hand wash sign at the hand sink next to the grill . No hand wash sign at the bar area. Repeat Violation
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust.
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler and bottom of make table . Repeat Violation
14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Bottom make table the one next to mop sink . Repeat Violation
14-17-4:Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Bottom make table .
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Repeat Violation
01B-01-4:High Priority - Dented/rusted cans present. See stop sale. Dented cans hoising sauce 1 and oyster sauce 3.
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp and raw fish stored over teriyaki sauce bottom make table . Operator removed Corrected On-Site
08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Chicken raw stored over raw shrimp at the walk-in freezer.
35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed 2 live roaches at the make table the one facing the grill Observed 8 live roaches behind the make table next to the mop sink . Admin Complaint
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. fish eggs (50F - Cold Holding); cut cabbage (50F - Cold Holding) Operator stated it's been out of cooler less than 2 hours advised to moved to the walk-in cooler . Repeat Violation Warning
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Inside make table top and bottom. Repeat Violation
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Bar area employee hand sink used as dump sink .
16-37-1:Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths.
31B-03-4:Intermediate - No soap provided at handwash sink. Bar area employee hand. Repeat Violation

1/29/2026· 1mo ago

Visit ID: 13606405

Met Inspection Standards

3 high, 3 int, 11 basic

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
16-21-4:Basic - Accumulation of debris on exterior of warewashing machine. Repeat Violation
32-04-4:Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Both restrooms
23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Throughout Repeat Violation
36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Repeat Violation
32-12-6:Basic - Covered waste receptacle not provided in women's bathroom.
10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Between make table and prep table by fry station Operator removed Corrected On-Site
31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. Bar
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. All coolers throughout Repeat Violation
14-33-4:Basic - Reach-in cooler shelves with rust that has pitted the surface. Bottom of small make table
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. On cookline Operator removed Corrected On-Site Repeat Violation
41-07-4:High Priority - Container of medicine improperly stored. Bottle of ibuprofen on shelf over boba tea and ice tea dispenser in kitchen. Operator removed Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. krab sticks (48F - Cold Holding)per operator for 1 hour Operator added ice to cool down **Corrective Action Taken**
41-10-4:High Priority - Toxic substance/chemical improperly stored. Bottle of bleach cleaner on counter in sushi bar by clean dishes Operator removed Corrected On-Site
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board big make table, sushi station Repeat Violation
31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Silverware in sink bar area Operator removed Corrected On-Site
31B-03-4:Intermediate - No soap provided at handwash sink. Bar

9/29/2025· 5mo ago

Visit ID: 10892208

Met Inspection Standards

1 int, 10 basic

16-03-4:Basic - Accumulation of debris inside warewashing machine.
16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
14-01-5:Basic - Bowl or other container with no handle used to dispense food. Soup bowl without handle uses as scoop at the make table for the vegetables ,at the soy sauce and the rice vinger .
23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Bottom of make table all of them . Repeat Violation
36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Some disrepair at the storage area.
24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate at the storage areas not inverted. Corrected On-Site
10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 78f . Repeat Violation
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment. Repeat Violation
08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Unwashed avocados stored above ready to eat sauce at the walk-in cooler .
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet cloth Stored at front area (sushi station (above cutting board . Repeat Violation
22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board at the make table .

5/7/2025· 10mo ago

Visit ID: 10832287

Follow-up Inspection Required

2 high, 1 int, 15 basic

14-01-5:Basic - Bowl or other container with no handle used to dispense food. Observed bowels without handle used as scoop at the white rice and the soy sauce .
23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler and bottom of make table handle . Repeat Violation
36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. Repeat Violation
35A-03-4:Basic - Dead roaches on premises. Observed 2 dead roaches at the storage area next to the ice machine.
14-11-5:Basic - Equipment in poor repair. Gasket torn at the reach-in cooler (the salad color).
36-73-4:Basic - Floor soiled/has accumulation of debris. Floor sticky all around kitchen. Repeat Violation
08B-38-4:Basic - Food stored on floor. Soy sauce stored on floor at the kitchen. Repeat Violation
10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment. Observed knife stored between make table and prep table at the kitchen.
10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Observed 2 tongs stored on stove handle at the kitchen.
10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Observed utensil stored on hot water at 85f. Repeat Violation
36-62-4:Basic - Light not functioning. 3 out by the hoods. No light at the storage area missing both of them . Repeat Violation
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment . Repeat Violation
29-49-6:Basic - Standing water in bottom of reach-in-cooler. Bottom of make table the one next to the mop sink . Repeat Violation
08B-12-5:Basic - Stored food not covered. Food not covered at the reach-in freezer kitchen area .
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Observed wet wiping cloth stored on cutting board at the make table .
35A-02-7:High Priority - Live, small flying insects found Observed 2 live flying insects around the dishwasher . Repeat Violation Admin Complaint
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Observed raw chicken stored on top of clean and cut vegetables (sweet potatoes-onion )and imitation crab at the top of make table the small one next to the wall . Operator moved it to the bottom table . Corrected On-Site Repeat Violation Admin Complaint
31B-03-4:Intermediate - No soap provided at handwash sink. No hand wash soap at the employee hand sink at the kitchen.

2/27/2025· 1y ago

Visit ID: 8871669

Met Inspection Standards

6 high, 1 int, 14 basic

16-03-4:Basic - Accumulation of debris inside warewashing machine.
16-21-4:Basic - Accumulation of debris on exterior of warewashing machine.
14-01-5:Basic - Bowl or other container with no handle used to dispense food. At the flour -at the dry rice . Operator removed it . Corrected On-Site
23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Walk-in cooler Handle and all the equipment Handles at the kitchen .
36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout kitchen. Repeat Violation
36-17-5:Basic - Floor tiles missing and/or in disrepair. Cracked tile front of the 3 compartment sink .
08B-38-4:Basic - Food stored on floor. Fryer oil stored on floor at kitchen. A lot of food stored on floor at the walk-in freezer (meat -fish)
10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 101f.
36-62-4:Basic - Light not functioning. 2 missing at the hoods and multiple missing around kitchen. Repeat Violation
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Mop sink- the hoods . Repeat Violation
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Throughout kitchen equipment ,walk-in cooler and walk-in freezer shelves. Repeat Violation
29-49-6:Basic - Standing water in bottom of reach-in-cooler. Bottom of make table. Repeat Violation
06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Observed raw beef left at room temperature to thawed out still at 40f. Operator move it back to the walk-in cooler . Corrected On-Site
35A-02-7:High Priority - Live, small flying insects found Observed one live flying insects by the dishwasher area not touching any food . Observed one live flying insects at the sushi bar station not touching any food stored. Repeat Violation
14-31-5:High Priority - Nonfood-grade bags used in direct contact with food. Welcome bag used to stored a seafood at the reach-in freezer.
08A-02-6:High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken stored on top of dumpling fish at the walk-in freezer.
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shrimp stored on top of lettuce at the walk-in cooler and. Raw beef stored on top of soy sauce bottom of make table . Repeat Violation
08A-17-6:High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken stored on top of raw salmon at the walk-in freezer.
29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation
31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee dumping coffee at employee hand sink kitchen area .

8/27/2024· 1y 6mo ago

Visit ID: 8871121

Met Inspection Standards

2 high, 12 basic

36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen. - From follow-up inspection 2024-08-27: **Time Extended**
29-18-4:Basic - - From initial inspection : Basic - Drain cover(s) missing. Under dishwasher. - From follow-up inspection 2024-08-27: **Time Extended**
40-06-5:Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones stored top of the make table . - From follow-up inspection 2024-08-27: **Time Extended**
36-73-4:Basic - - From initial inspection : Basic - Floor soiled/has accumulation of debris. Throughout kitchen. - From follow-up inspection 2024-08-27: **Time Extended**
08B-38-4:Basic - - From initial inspection : Basic - Food stored on floor. Sauce at the floor at kitchen area and a lot of food on floor atthe walk-in freezer. Repeat Violation - From follow-up inspection 2024-08-27: **Time Extended**
36-62-4:Basic - - From initial inspection : Basic - Light not functioning. Throughout Back of the house kitchen and the hoods. - From follow-up inspection 2024-08-27: **Time Extended**
23-03-4:Basic - - From initial inspection : Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods. - From follow-up inspection 2024-08-27: **Time Extended**
36-64-5:Basic - - From initial inspection : Basic - Objectionable odors in bathroom or other areas of the establishment. By the dishwasher area. - From follow-up inspection 2024-08-27: **Time Extended**
22-16-4:Basic - - From initial inspection : Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler . Repeat Violation - From follow-up inspection 2024-08-27: **Time Extended**
29-49-6:Basic - - From initial inspection : Basic - Standing water in bottom of reach-in-cooler. Bottom of make table . Corrected On-Site - From follow-up inspection 2024-08-27: **Time Extended**
08B-12-5:Basic - - From initial inspection : Basic - Stored food not covered. Most of the food at the reach-in freezer at the kitchen not covered . - From follow-up inspection 2024-08-27: **Time Extended**
02D-01-5:Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Flour-sugar no label . Repeat Violation - From follow-up inspection 2024-08-27: **Time Extended**
08A-04-5:High Priority - - From initial inspection : High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored top of unwashed vegetables at the walk-in cooler . - From follow-up inspection 2024-08-27: **Time Extended**
29-42-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation - From follow-up inspection 2024-08-27: **Time Extended**

8/26/2024· 1y 6mo ago

Visit ID: 8774556

Follow-up Inspection Required

6 high, 1 int, 16 basic

14-01-5:Basic - Bowl or other container with no handle used to dispense food. At the rice-flour-sugar. Corrected On-Site Repeat Violation
36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Throughout kitchen.
29-18-4:Basic - Drain cover(s) missing. Under dishwasher.
40-06-5:Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Cellphones stored top of the make table .
36-73-4:Basic - Floor soiled/has accumulation of debris. Throughout kitchen.
08B-38-4:Basic - Food stored on floor. Sauce at the floor at kitchen area and a lot of food on floor atthe walk-in freezer. Repeat Violation
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. At the flour the Handel touch the flour . Corrected On-Site
36-62-4:Basic - Light not functioning. Throughout Back of the house kitchen and the hoods.
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hoods.
36-64-5:Basic - Objectionable odors in bathroom or other areas of the establishment. By the dishwasher area.
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Walk-in cooler . Repeat Violation
29-49-6:Basic - Standing water in bottom of reach-in-cooler. Bottom of make table . Corrected On-Site
08B-12-5:Basic - Stored food not covered. Most of the food at the reach-in freezer at the kitchen not covered .
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. At the sushi bar area . Corrected On-Site
21-38-4:Basic - Wiping cloth sanitizing solution stored on the floor. At the sushi bar area . Corrected On-Site
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour-sugar no label . Repeat Violation
35A-02-6:High Priority - Live, small flying insects in kitchen, food preparation area, food storage area and/or bar area. Observed 4 live flying insect by the dish washer area. Warning
08A-08-5:High Priority - Raw animal food stored in same container as ready-to-eat food. Mango at the same container with the tuna at front cooler . Corrected On-Site
08A-04-5:High Priority - Raw animal food stored over or with unwashed produce. Raw chicken stored top of unwashed vegetables at the walk-in cooler .
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw beef stored on top of sauce at the bottom of make table. Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Walk-in cooler beef (45.8 - Cold Holding); cream cheese (44.7 - Cold Holding); shrimp (43.7F - Cold Holding); tofu (46F - Cold Holding); raw chicken (46F - Cold Holding). Operater stated was at 43f at 10:30 am Repeat Violation Warning
29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet. Repeat Violation
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 to operator. Repeat Violation Warning

4/3/2024· 1y 11mo ago

Visit ID: 8563724

Met Inspection Standards

4 high, 1 int, 8 basic

14-01-5:Basic - Bowl or other container with no handle used to dispense food. At the rice . Corrected On-Site Repeat Violation
23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Through kitchen equipment.
24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. Plate at the storage are . Corrected On-Site
06-09-1:Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Tuna and salmon. Corrected On-Site
08B-38-4:Basic - Food stored on floor. Oil stored on floor at the kitchen. Corrected On-Site
22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Through kitchen equipment.
21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Corrected On-Site
02D-01-5:Basic - Working containers of food removed from original container not identified by common name. Flour and sugar no label. Corrected On-Site
08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef stored in top of raw bacon at the bottom of make table the one next to the mop sink .
01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. top make table the one next to the mop sink (); white fish (47F - Cold Holding); beef steak (47F - Cold Holding).
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. top make table the one next to the mop sink (); white fish (47F - Cold Holding); beef steak (47F - Cold Holding). Operator discarded when I'm conducting my inspection. Corrected On-Site Repeat Violation
29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Mop sink .
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 to operator.

12/1/2023· 2y 3mo ago

Visit ID: 8373642

Met Inspection Standards

6 high, 2 int, 11 basic

22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin. Slightly soiled
14-01-5:Basic - Bowl or other container with no handle used to dispense food. Bowl in salt, lemon, sauce and rice containers Corrected On-Site
32-12-5:Basic - Covered waste receptacle not provided in women's bathroom.
12B-07-4:Basic - Employee beverage container on a food preparation table or over/next to clean equipment/utensils. Multiple employee drinks on table in sushi station Corrected On-Site
36-73-4:Basic - Floor soiled/has accumulation of debris. Floor underneath grill heavily soiled
08B-38-4:Basic - Food stored on floor. Buckets of ginger
10-08-5:Basic - Ice scoop handle in contact with ice. In ice bin at soda fountain Corrected On-Site
10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Tongs on oven door Corrected On-Site
22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Microwave
23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. underneath microwave FilterCovers to ice machine
06-01-5:Basic - Time/temperature control for safety food thawed in an improper manner. Salmon and tuna commercially packaged not removed from packaging according to manufacturer instructions. Per operator thawing same day. Advised operator to remove from packaging Corrected On-Site
22-49-4:High Priority - Dishmachine not sanitizing properly. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. Dish machine at bar 00pm due to empty sanitizer container . Operator replaced, retested 50ppm Corrected On-Site
09-01-4:High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Employee handling cooked chicken to cut for Bento box. Advised employee to reheat to 145F and wash hands and put gloves on. Corrected On-Site
08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw chicken over sauce in walk in cooler Corrected On-Site Repeat Violation
08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw beef over raw shrimp walk in cooler Corrected On-Site
03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Mayo based sauce insufficient ice bath in kitchen. 54F less than 2hours per operator. Operator immediately re-iced with proper ice bath **Corrective Action Taken**
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. No time mark on sushi rice. Operator put time mark Corrected On-Site Repeat Violation
02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Seared tuna and miso salmon. Operator corrected menus . Corrected On-Site
31B-03-4:Intermediate - No soap provided at handwash sink. handsink at cookline Corrected On-Site

A-AKI SUSHI

Overall Food Safety Rating

All Inspection Reports

2/4/2026· 1mo ago

2/3/2026· 1mo ago

2/2/2026· 1mo ago

1/29/2026· 1mo ago

9/29/2025· 5mo ago

5/7/2025· 10mo ago

2/27/2025· 1y ago

8/27/2024· 1y 6mo ago

8/26/2024· 1y 6mo ago

4/3/2024· 1y 11mo ago

12/1/2023· 2y 3mo ago