SEITO SUSHI BALDWIN PARK
4898 NEW BROAD ST
Overall Food Safety Rating
★★☆☆☆ (2.4/5)
Based on 7 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 2/4/2025
High Priority
1
Intermediate
0
Basic
3
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-32-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes over cook line Over reach in freezer in hallway. - From follow-up inspection 2025-02-04: **Time Extended**
- 36-34-5:Basic - - From initial inspection : Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line Walk-in cooler - From follow-up inspection 2025-02-04: **Time Extended**
- 14-11-5:Basic - - From initial inspection : Basic - Equipment in poor repair. Low refrigerator at server station in disrepair. - From follow-up inspection 2025-02-04: **Time Extended**
- 29-34-4:High Priority - - From initial inspection : High Priority - Vacuum breaker missing at splitter added to hose bibb. Repeat Violation - From follow-up inspection 2025-02-04: **Time Extended**
Food safety inspection conducted on 2/4/2025 revealed 4 total violations (1 high priority, 0 intermediate, 3 basic).
Inspection on 1/30/2025
High Priority
4
Intermediate
0
Basic
5
Total
9
Disposition: Follow-up Inspection Required
Inspection Details:
- 36-32-5:Basic - Ceiling/ceiling tile shows damage or is in disrepair. Holes over cook line Over reach in freezer in hallway.
- 36-34-5:Basic - Ceiling/ceiling tiles/vents soiled with accumulated food debris, grease, dust, or mold-like substance. Over cook line Walk-in cooler
- 14-11-5:Basic - Equipment in poor repair. Low refrigerator at server station in disrepair.
- 36-62-4:Basic - Light not functioning. Hood
- 08B-12-5:Basic - Stored food not covered. Beef in make table . Manager covered. Corrected On-Site
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator serves lion fish raw. Provided a letter it not on exempt species. Operator removed off menu Corrected On-Site Repeat Violation
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. tuna (45F - Cold Holding) eel (45F - Cold Holding) raw beef (44F - Cold Holding) Repeat Violation Warning
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. tuna (45F - Cold Holding) eel (45F - Cold Holding) raw beef (44F - Cold Holding) from yesterday in make table on front counter Repeat Violation Admin Complaint
- 29-34-4:High Priority - Vacuum breaker missing at splitter added to hose bibb. Repeat Violation
Food safety inspection conducted on 1/30/2025 revealed 9 total violations (4 high priority, 0 intermediate, 5 basic).
Inspection on 8/30/2024
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 14-09-4:Basic - - From initial inspection : Basic - Cutting board has cut marks and is no longer cleanable. On 1st prep table cooler on cook line - From follow-up inspection 2024-08-30: **Time Extended**
Food safety inspection conducted on 8/30/2024 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 8/23/2024
High Priority
6
Intermediate
1
Basic
5
Total
12
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. In snow peas, spices, rice containers Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. On 1st prep table cooler on cook line
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Server wearing Bracelet and watch Corrected On-Site
- 14-38-4:Basic - Food storage container/container lid cracked or broken. Cracked container for shrimp shells Corrected On-Site
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Ice cream scoop in. Room temperature water. Operator immediately discarded water Corrected On-Site
- 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. Dish machine at bar tested 00ppm chlorine . Dishwasher in kitchen: operator states uses chlorine to sanitize tested 00ppm. However it was reaching a temperature of 160F. And therefore is sanitizing properly Warning
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Operator is serving lion fish undercooked. Per distributor there is no proof of parasite destruction. Operator can not serve undercooked lion fish and must serve lion fish fully cooked at 145F. Operator immediately removed from both online and printed menus Warning** Corrected On-Site
- 01B-24-5:High Priority - Ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days after opening/preparation. See stop sale. Garlic aioli, fried garlic, cooked shiitake mushrooms. All dated 7/30 to 8/ 16.
- 01B-02-5:High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Huckleberry , Soy, Beef dressing, Ginger, Garlic aioli, Ginger soy, Broccoli , Porcinni in 1st prep table on cook line overnight per operator. Temperature range 45-52FCorrected On-Site Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Huckleberry , Soy, Beef dressing, Ginger, Garlic aioli, Ginger soy, Broccoli , Porcinni in 1st prep table on cook line overnight per operator. Temperature range 45F-52F. Operator immediately discarded Corrected On-Site
- 29-34-4:High Priority - Vacuum breaker missing at hose bibb or on fitting/splitter added to hose bibb. Vacuum breaker was on the wrong spot. Operator immediately corrected Corrected On-Site
- 02B-02-5:Intermediate - Raw/undercooked animal food offered and establishment has no written consumer advisory. Raw animal foods must be fully cooked prior to service. Trinity roll contains undercooked sashimi, nigiri, makimomo,. Operator immediately corrected all menus and online menu Corrected On-Site
Food safety inspection conducted on 8/23/2024 revealed 12 total violations (6 high priority, 1 intermediate, 5 basic).
Inspection on 3/29/2024
High Priority
4
Intermediate
1
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. in brown sugar and pasta flour Corrected On-Site
- 14-09-4:Basic - Cutting board has cut marks and is no longer cleanable. Cutting board at back station by ice machine Cutting board at middle sushi station
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensil in water 74F at steak grill and fry station. Operator discarded water Dipper well at bar . Operator turned on. Corrected On-Site
- 31B-04-4:Basic - No handwashing sign provided at a hand sink used by food employees. In men's restroom stall and women's bathroom main sink
- 16-46-4:Basic - Old labels stuck to food containers after cleaning. Stickers on plastic bins and plastic containers in dry dish shelf. Corrected On-Site
- 01B-28-5:High Priority - Date marked combined ready-to-eat, time/temperature control for safety food not consumed/sold within 7 days of preparing/opening the earliest ready-to-eat time/temperature for safety ingredient. See stop sale. Cooked noodles in walk in cooler dated 3/20/24. Operator discarded Corrected On-Site
- 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 pork out of its original packaging over housemade cheesecake Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. 46F-52F pork broth . Per operator Overnight in walk in cooler. Operator discarded Corrected On-Site
- 29-42-4:High Priority - Vacuum breaker missing at mop sink faucet or on fitting/splitter added to mop sink faucet.
- 31B-03-4:Intermediate - No soap provided at handwash sink. By ice machine Corrected On-Site
Food safety inspection conducted on 3/29/2024 revealed 10 total violations (4 high priority, 1 intermediate, 5 basic).
Inspection on 10/10/2023
High Priority
2
Intermediate
4
Basic
2
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 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. Package of yellowtail thawing in package. Per instructions of package, fish to be thawed unpackaged. Operator opened packages to continue correct thawing process Corrected On-Site
- 08B-38-4:Basic - Food stored on floor. Cases of edamame stored on floor of walk-in-cooler Operator moved items off floor Corrected On-Site
- 14-86-1:High Priority - Non-food grade paper/paper towel used as liner for food container. Paper towels in contact with micro greens Operator replaced with food grade towels Corrected On-Site
- 01D-01-5:High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. Bronzino no parasite destruction on invoice. Operator removed fish from line Corrected On-Site
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Observed employee use hand wash sink to fill water in container. Advise hand wash sink to be used only for hand wash **Corrective Action Taken**
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. Undercooked soy eggs and soft poached eggs not noted on menu. Corrected On-Site
- 03G-50-1:Intermediate - Operator is doing a special process, conducting reduced oxygen packaging, cooking time/temperature control for safety food to a time and temperature combination lesser than those in the Food Code or operating a molluscan shellfish tank for human consumption without a HACCP plan approved by the Division of Hotels and Restaurants. Per operator fish being vacuumed packaged and frozen. Operator will discontinue practice. **Corrective Action Taken**
- 02C-02-5:Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Short ribs not date marked with correct date Operator dated with correct date Corrected On-Site
Food safety inspection conducted on 10/10/2023 revealed 8 total violations (2 high priority, 4 intermediate, 2 basic).
Inspection on 9/6/2023
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 9/6/2023 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).