SUSHI CAFE
7550 UNIVERSITY BLVD
Overall Food Safety Rating
★☆☆☆☆ (1.0/5)
Based on 2 health inspection reports
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All Inspection Reports
Inspection on 2/26/2025
High Priority
1
Intermediate
3
Basic
7
Total
11
Disposition: Met Inspection Standards
Inspection Details:
- 14-01-5:Basic - Bowl or other container with no handle used to dispense food. Deli containers inside white sauce and rice **Corrected On-Site**
- 23-24-4:Basic - Buildup of food debris/soil residue on equipment door handles. Buildup food debris on handles at cook line reach in cooler
- 14-05-4:Basic - Cardboard used to line food-contact shelves. At cook line
- 14-69-4:Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Buildup ice at reach in freezer
- 10-07-4:Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Utensils in standing water at 75F at cook line. Operator Removed water **Corrected On-Site**
- 21-04-4:Basic - In-use wet wiping cloth/towel used under cutting board. At sushi station **Corrected On-Site**
- 22-08-4:Basic - Interior of oven/microwave has accumulation of black substance/grease/food debris. Interior of Microwave with food debris
- 08A-20-5:High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw beef at cook line reach in cooler **Corrected On-Site**
- 31A-09-4:Intermediate - Handwash sink not accessible for employee use at all times. Handwash sink blocked by cutting board **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. Provided form, all employees signed **Corrected On-Site**
- 41-17-4:Intermediate - Spray bottle containing toxic substance not labeled. Sanitizer spray bottle not labeled at 3 compartment sink **Corrected On-Site**
Food safety inspection conducted on 2/26/2025 revealed 11 total violations (1 high priority, 3 intermediate, 7 basic).
Inspection on 10/7/2024
High Priority
2
Intermediate
1
Basic
5
Total
8
Disposition: Met Inspection Standards
Inspection Details:
- 36-62-4:Basic - Light not functioning. In prep area station and hood
- 23-03-4:Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Buildup grease in hoods and around fryers
- 22-16-4:Basic - Reach-in cooler interior/shelves have accumulation of soil residues. Reach in cooler in sushi station with debris accumulation
- 25-32-4:Basic - Reuse of single-service or single-use articles. Reuse of Nori seaweed containers for food prep.
- 21-12-4:Basic - Wet wiping cloth not stored in sanitizing solution between uses.
- 08A-05-6:High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw salmon over miso paste and soy sauce in walk in cooler **Corrected On-Site**
- 41-27-4:High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Chlorine Sani bucket at more the 400ppm. Operator added water recheck 100ppm **Corrected On-Site**
- 02C-03-5:Intermediate - Commercially processed ready-to-eat, time/temperature control for safety food opened and held more than 24 hours not properly date marked after opening. Milk in walk in cooler
Food safety inspection conducted on 10/7/2024 revealed 8 total violations (2 high priority, 1 intermediate, 5 basic).