SUSHI HUT GRILL AND BAR
9938 UNIVERSAL BLVD SUITE 108
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 4 health inspection reports
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All Inspection Reports
Inspection on 3/19/2025
High Priority
2
Intermediate
2
Basic
5
Total
9
Disposition: Met Inspection Standards
Inspection Details:
- 13-07-4:Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food./sushi chef wearing a watch while preparing food.
- 08B-38-4:Basic - Food stored on floor./oil carton/cook line/ Corrected On-Site
- 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./starch container under kitchen prep table.
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./79F, cook line side table. Repeat Violation
- 08B-17-4:Basic - Unwashed fruits/vegetables stored with ready-to-eat food./unwashed avocado and broccoli stored over shredded cabbage mix/walk in cooler.
- 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 salmon over cooked pork, kitchen reach in freezer/ Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw salmon stored over sauces, walk in cooler.
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times./sanitizing bucket stored inside hand sink/sushi bar/ 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./missing new sushi chef employee agreement. Repeat Violation
Food safety inspection conducted on 3/19/2025 revealed 9 total violations (2 high priority, 2 intermediate, 5 basic).
Inspection on 11/1/2024
High Priority
3
Intermediate
2
Basic
10
Total
15
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food./sugar and flour containers, under kitchen prep table/ Corrected On-Site
- 51-11-4:Basic - Carbon dioxide/helium tanks not adequately secured. Corrected On-Site
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area./to go order packing area.
- 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's jacket, purse and hat next to to go containers. Repeat Violation
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit./two in use spatulas in 76F standing water, cook line. Repeat Violation
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./hood area with grease build up.
- 21-09-4:Basic - Wet wiping cloths used for occasional spills on equipment food- and nonfood-contact surfaces not clean./cook line, sushi bar/ Corrected On-Site
- 02D-01-5:Basic - Working containers of food removed from original container not identified by common name./sugar container, under kitchen prep table/ Corrected On-Site
- 08A-04-5:High Priority - Raw animal food stored over or with unwashed produce./raw beef stored over unwashed broccoli, walk in cooler/ Corrected On-Site
- 41-10-4:High Priority - Toxic substance/chemical improperly stored./glass cleaner stored next to to go containers/ Corrected On-Site Repeat Violation
- 41-15-5:High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles./chlorine over 200ppm, rechecked 100ppm. 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./for two new employees under 60 days/form emailed to operator.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled./clear liquid spray bottle not labeled. Repeat Violation
Food safety inspection conducted on 11/1/2024 revealed 15 total violations (3 high priority, 2 intermediate, 10 basic).
Inspection on 4/17/2024
High Priority
3
Intermediate
2
Basic
5
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 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's bag stored on single service items, kitchen/ Corrected On-Site
- 13-03-4:Basic - Employee with no hair restraint while engaging in food preparation./cook.
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses./cook line. Corrected On-Site Repeat Violation
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.75F, cook line water bucket.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./walk in cooler gasket/ Repeat Violation
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon stored over cooked shrimp/front sushi cooler. Raw eggs stored over chicken base/cook line reach in cooler.
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./tempura batter 65F for 2 hours/iced.
- 41-10-4:High Priority - Toxic substance/chemical improperly stored./a bottle of glass cleaner on top of single service containers, kitchen/ Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime./two rice warmer interior soiled.
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled./three spray bottles in kitchen near 3 compartment sink not labeled.
Food safety inspection conducted on 4/17/2024 revealed 10 total violations (3 high priority, 2 intermediate, 5 basic).
Inspection on 10/11/2023
High Priority
5
Intermediate
1
Basic
4
Total
10
Disposition: Met Inspection Standards
Inspection Details:
- 22-20-5:Basic - Accumulation of black/green mold-like substance in the interior of the ice machine/bin.
- 12B-07-4:Basic - An opened pack cigarette on a food preparation table or over/next to clean equipment/utensils./ Corrected On-Site
- 10-20-4:Basic - In-use tongs stored on equipment door handle between uses. Corrected On-Site
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust./walk in and reach in cooler gaskets soiled.
- 41-07-4:High Priority - Container of medicine improperly stored./next to sugar and flour buckets/ 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./chlorine 0ppm/rechecked 50ppm/ Corrected On-Site
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food./raw beef stored over cut vegetable, cook line reach in cooler/ Corrected On-Site
- 03A-02-5:High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit./raw beef 46F, cook line reach in cooler, less than 4 hours/moved back to walk in cooler/ **Corrective Action Taken**
- 03B-01-6:High Priority - Time/temperature control for safety food, other than whole meat roast, hot held at less than 135 degrees Fahrenheit./cooked chicken hot holding at 126F, cook line less than 4 hours/reheated to 165F.
- 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.
Food safety inspection conducted on 10/11/2023 revealed 10 total violations (5 high priority, 1 intermediate, 4 basic).