SUSHI KING
2750 RACE TRACK RD STE 106
Overall Food Safety Rating
★★☆☆☆ (2.2/5)
Based on 5 health inspection reports
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All Inspection Reports
Inspection on 3/6/2025
High Priority
3
Intermediate
0
Basic
4
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 24-05-4:Basic - Clean glasses, cups, bowls, plates, pots and pans not stored inverted or in a protected manner. All tables have small bowls stored food contact surface up on all tables in dining room, bowls removed. Corrected On-Site Repeat Violation
- 36-73-4:Basic - Floor soiled/has accumulation of debris. Under equipment on cook line.
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of microwave in back of kitchen.
- 08B-12-5:Basic - Stored food not covered. Container of seaweed wrap and ginger at sushi bar area not covered while not in use, it's,s covered. 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 fish, removed from original packaging, stored over bags of peas and carrots on reach in freezer chest in back of kitchen, bags moved. Container of raw fish roe and carton of employee's raw shell eggs stored over sauce bottles in bottom section of reach in cooler at sushi bar area, eggs moved Corrected On-Site Repeat Violation 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. All time control food items tracked on charts on walls in kitchen and sushi bar, per operator they discarded tempura batter at the same time frame as all other items, but tempura batter is not on charts.
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket in kitchen under hand wash station reading 200ppm, employee dumped out water during inspection and began to remake bucket, retest at 100ppm. Corrected On-Site Repeat Violation Admin Complaint
Food safety inspection conducted on 3/6/2025 revealed 7 total violations (3 high priority, 0 intermediate, 4 basic).
Inspection on 8/12/2024
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 8/12/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 8/12/2024
High Priority
2
Intermediate
0
Basic
2
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 24-07-4:Basic - Cleaned and sanitized equipment or utensils not properly stored. Stacks of clean bowls stored with food contact surface upright at sushi bar area in front of seating for customers, bowls inverted.
- 25-06-4:Basic - Single-service articles not stored inverted or protected from contamination. To go trays at sushi bar area stored in front of seating for customers, trays inverted 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. Box of raw fish, removed from original container, stored over bag of peas and carrots in reach in freezer chest ini back of kitchen, peas moved. Corrected On-Site
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitation bucket at sushi bar reading over 200ppm, employee remade to 100ppm Corrected On-Site
Food safety inspection conducted on 8/12/2024 revealed 4 total violations (2 high priority, 0 intermediate, 2 basic).
Inspection on 6/11/2024
High Priority
3
Intermediate
4
Basic
0
Total
7
Disposition: Follow-up Inspection Required
Inspection Details:
- 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 preparing cream cheese at sushi bar with bare hands.
- 08B-56-4:High Priority - Food stored in ice used for drinks. See stop sale. Container of cut lemons in drink ice of ice bin of soda machine at front counter.
- 01B-13-4:High Priority - Stop Sale issued due to food not being in a wholesome, sound condition. Container of cut lemons in drink ice of ice bin of soda machine at front counter.
- 52-03-4:Intermediate - Establishment advertised crab on menu/menu board but served imitation crab. Per operator Crab Rangoons on menu contain only imitation crab. Admin Complaint
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. spicy tuna (53F - Cooling, after 45 minutes 53F) in tightly packed, covered, plastic containers in reach in cooler under sushi bar, employee removed lids. **Corrective Action Taken**
- 31A-11-4:Intermediate - Handwash sink used for purposes other than handwashing. Employee rinsing off cloth in hand wash sink next to sushi bar display cooler at front counter.
- 02B-01-5:Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. King Salmon Roll Yaki Special Roll Spider Roll Shrimp Tempura Roll California Roll Mt. Fuji Roll Warning
Food safety inspection conducted on 6/11/2024 revealed 7 total violations (3 high priority, 4 intermediate, 0 basic).
Inspection on 9/19/2023
High Priority
1
Intermediate
1
Basic
4
Total
6
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. In the sushi bar reach in cooler, fully thawed reduced oxygen packaged tuna not removed from the vacuum packaging.
- 24-08-4:Basic - Equipment and utensils not properly air-dried - wet nesting. On the storage shelf over the prep area, clean containers stacked while wet. 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. In the bulk sugar bag plastic scoop handle in contact with the sugar. Operator relocated the scoop. Corrected On-Site
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses. Wet wiping cloth stored on the sushi bar counter cutting board. Operator relocated the wiping cloth. Corrected On-Site
- 41-07-4:High Priority - Container of medicine improperly stored. Employee medicine stored on shelf with prepared foods held on time as public health control next to the hand wash sink. Operator relocated the employee medicine. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board on the prep table has build up of food residue staining. Operator had employee begin to clean the cutting board. Waitstation soda dispenser has mold like substance spots on the Diet Coke nozzle. Operator had employee clean and sanitize the nozzle. **Corrective Action Taken**
Food safety inspection conducted on 9/19/2023 revealed 6 total violations (1 high priority, 1 intermediate, 4 basic).