SUSHI99
155 E. GRANADA BLVD
Overall Food Safety Rating
★★☆☆☆ (2.3/5)
Based on 3 health inspection reports
Location Map
Loading map...
Nearby Locations
All Inspection Reports
Inspection on 1/29/2025
High Priority
0
Intermediate
0
Basic
1
Total
1
Disposition: Met Inspection Standards
Inspection Details:
- 21-12-4:Basic - - From initial inspection : Basic - Wet wiping cloth not stored in sanitizing solution between uses. **Warning** - From follow-up inspection 2025-01-29: **Time Extended**
Food safety inspection conducted on 1/29/2025 revealed 1 total violations (0 high priority, 0 intermediate, 1 basic).
Inspection on 1/21/2025
High Priority
6
Intermediate
1
Basic
7
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense batter. **Repeat Violation** **Warning**
- 12B-12-5:Basic - Employee drinking from an unenclosed beverage container in a food preparation/clean dishware area and the container does not have a dispensing mechanism to prevent hand contact with lip contact area of drink container. **Warning**
- 08B-23-5:Basic - Food-contact surface not cleaned and sanitized between contact with different raw animal products. -operator cut raw chicken and then cut raw chicken on same cutting board. **Corrected On-Site** **Warning**
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. **Warning**
- 23-03-4:Basic - Nonfood-contact surface soiled with food debris. -faucet handles at handwashing sink in kitchen. **Repeat Violation** **Warning**
- 08B-12-5:Basic - Stored food not covered. -open bag of batter under prep table. **Corrected On-Site** **Warning**
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. **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. **Repeat Violation** **Warning**
- 12A-12-4:High Priority - Employee switched from working with raw food to ready-to-eat food without washing hands. **Corrected On-Site** **Warning**
- 12A-29-4:High Priority - Employee touched soiled cloth and then engaged in food preparation without washing hands. **Warning**
- 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 touched cooked rice with bare hands. **Warning**
- 22-45-4:High Priority - Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. **Warning**
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. -raw chicken stored over sauce containers in walk in cooler. **Warning**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. -employee used handwashing sink to rinse container. **Warning**
Food safety inspection conducted on 1/21/2025 revealed 14 total violations (6 high priority, 1 intermediate, 7 basic).
Inspection on 7/18/2024
High Priority
2
Intermediate
2
Basic
10
Total
14
Disposition: Follow-up Inspection Required
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. -cup used to dispense rice.
- 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 in walk in cooler.
- 12B-02-4:Basic - Employee eating in a food preparation or other restricted area. **Repeat Violation**
- 08B-36-4:Basic - Food stored in a location that is exposed to splash/dust. -bag of panko under handwashing sink in kitchen.
- 08B-38-4:Basic - Food stored on floor. -case of zucchini.
- 10-17-4:Basic - In-use knife/knives stored in cracks between pieces of equipment.
- 22-08-4:Basic - Interior of microwave has accumulation of black substance/grease/food debris.
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. -buildup of food residue on faucet handle at handwashing sink. -buildup of food residue on paper towel dispenser. -shelf under prep table soiled. **Repeat Violation**
- 14-20-4:Basic - Ripped/worn tin foil used as shelf cover. **Repeat Violation**
- 25-05-4:Basic - Single-service articles improperly stored. -case of takeout containers in hallway. **Repeat Violation**
- 50-17-3:High Priority - Operating with an expired Division of Hotels and Restaurants license. **Admin Complaint**
- 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. -sushi rice not marked. **Corrected On-Site**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. -bag of rice stored in handwashing sink.
- 31B-02-4:Intermediate - No paper towels or mechanical hand drying device provided at handwash sink.
Food safety inspection conducted on 7/18/2024 revealed 14 total violations (2 high priority, 2 intermediate, 10 basic).