SADO MORI JAPANESE STEAK HOUSE INC
2810 SHARER RD #8
Overall Food Safety Rating
★★½☆☆ (2.7/5)
Based on 6 health inspection reports
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All Inspection Reports
Inspection on 1/30/2025
High Priority
2
Intermediate
1
Basic
1
Total
4
Disposition: Met Inspection Standards
Inspection Details:
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Wall in dishwasher area.
- 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. 0 ppm.
- 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. Sushi rice time marked during inspection. Corrected On-Site
- 22-02-4:Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Walk-in cooler shelves.
Food safety inspection conducted on 1/30/2025 revealed 4 total violations (2 high priority, 1 intermediate, 1 basic).
Inspection on 10/25/2024
High Priority
1
Intermediate
1
Basic
3
Total
5
Disposition: Met Inspection Standards
Inspection Details:
- 23-24-4:Basic - Buildup of food debris/soil residue on walk in cooler door handle.
- 36-73-4:Basic - Floor soiled/has accumulation of debris in dish/kitchen area.
- 21-07-4:Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Observed wiping cloth sanitizer chlorine 0ppm. Manager corrected to chlorine 100ppm during inspection. Corrected On-Site
- 22-41-4:High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Observed dish machine chlorine 0ppm. Manager replaced sanitizer and corrected to chlorine 50ppm during inspection. Corrected On-Site Repeat Violation
- 03D-15-4:Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. Observed raw shrimp 55F at 4:15, prepped and cooling since 3:45, down to 54F at 4:45. Observed raw shrimp stored in covered container. Per manager will store in ice to properly cool.
Food safety inspection conducted on 10/25/2024 revealed 5 total violations (1 high priority, 1 intermediate, 3 basic).
Inspection on 7/10/2024
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 7/10/2024 revealed 1 total violations (0 high priority, 0 intermediate, 0 basic).
Inspection on 7/9/2024
High Priority
1
Intermediate
0
Basic
0
Total
1
Disposition: Follow-up Inspection Required
Inspection Details:
- 22-41-4:High Priority - - From initial inspection : 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. Observed dishmachine chlorine 0ppm. Operator set up three compartment sink chlorine 50ppm. Warning - From follow-up inspection 2024-07-09: Observed dish machine Chlorine 0 ppm. Per manager maintenance came to fix dish machine 06-13-24. Employee set up three compartment sink and called maintenance during inspection. **Time Extended** **Corrective Action Taken**
Food safety inspection conducted on 7/9/2024 revealed 1 total violations (1 high priority, 0 intermediate, 0 basic).
Inspection on 6/12/2024
High Priority
3
Intermediate
0
Basic
3
Total
6
Disposition: Follow-up Inspection Required
Inspection Details:
- 50-09-4:Basic - Current Hotel and Restaurant license not displayed. Observed food service license displayed expired 06-01-24.
- 05-09-4:Basic - No conspicuously located ambient air temperature thermometer in holding unit. Observed no ambient thermometer at sushi bar make table, reach in cooler, and server station reach in cooler.
- 36-27-5:Basic - Wall soiled with accumulated grease, food debris, and/or dust. Observed wall soiled at dish area.
- 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. Observed dishmachine chlorine 0ppm. Operator set up three compartment sink chlorine 50ppm. Warning
- 35A-05-4:High Priority - Roach activity present as evidenced by live roaches found. Observed one live roach at dish area. Manager discarded roach and cleaned/sanitized area during inspection. Corrected On-Site
- 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. Observed multiple items held above 41F in the following locations at 5:30: Cook Line Counter: ambient shelled eggs 59F, seafood sauce 65F, and white rice 55F. Sushi Bar Counter: white rice 107F Per manager food items held since 5:00 until 9:00.
Food safety inspection conducted on 6/12/2024 revealed 6 total violations (3 high priority, 0 intermediate, 3 basic).
Inspection on 4/23/2024
High Priority
1
Intermediate
1
Basic
1
Total
3
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. Observed tuna in ROP package with no opening while thawed. 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. Observed raw shelled eggs stored over raw shrimp. Manager moved eggs to bottom shelf. Corrected On-Site
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Observed unlabeled spray bottles next to dish machine with blue and yellow liquid.
Food safety inspection conducted on 4/23/2024 revealed 3 total violations (1 high priority, 1 intermediate, 1 basic).