MR SUSHI

Order for delivery

Inspection history

1. Jul 8, 2026

   ✓

2. Jun 10, 2026

   ✕
   1 violation

   • 3.5(E) - VII. Consumer Advisory - Consumer Advisory

3. Jun 9, 2026

   ✕
   13 violations

   • 3.2(Q) - Food Storage: Preventing Contamination from the Premises
   • 3.5(E) - VII. Consumer Advisory - Consumer Advisory
   • 3.2(K) - In-use utensils - between-use storage
   • 4.6(B) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use and After Cleaning
   • 4.5(D) - Nonfood-contact surfaces - cleaning frequency
   • 3.2(D) - Food Storage Containers - Identified with Common Name of Food
   • 5.1(S)(2) - Plumbing System- Maintained in Good Repair
   • 6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability
   • 4.5(A)(1) - VII. Protection from Contamination - Equipment Food-Contact Surfaces and Utensils: Clean to Sight and Touch
   • 3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
   • 4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
   • 3.2(M)(2)(a) - Wiping cloths - use limitation
   • 6.4(B)(1) - Cleaning- Frequency and Restrictions

4. Feb 11, 2026

   !

5. Jan 28, 2026

   ✕
   5 violations

   • 6.4(B)(1) - Cleaning- Frequency and Restrictions
   • 8.4 - Acidified White Rice Preparation Criteria
   • 3.5(E) - VII. Consumer Advisory - Consumer Advisory
   • 4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
   • 3.2(K) - In-use utensils - between-use storage

6. Jan 7, 2026

   ✕
   11 violations

   • 4.8(E)(1)(3) - Single-Service Articles and Single-Use Articles - Storage
   • 4.4(A)(2) - Equipment - Good Repair and Proper Adjustment
   • 3.2(Q) - Food Storage: Preventing Contamination from the Premises
   • 6.4(B)(1) - Cleaning- Frequency and Restrictions
   • 4.4(P) - Warewashing equipment: Determining Chemical Sanitizer Concentration
   • 3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - Time/Temperature Controlled for Safety Food - Cold Holding
   • 3.5(E) - VII. Consumer Advisory - Consumer Advisory
   • 3.4(G)(4) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
   • 8.4 - Acidified White Rice Preparation Criteria
   • 3.4(C) - Thawing TCS
   • 6.4(F) - Drying Mops

7. Oct 14, 2025

   !
   3 violations

   • 3.5(D)(6) - Other Forms of Information
   • 2.4(C)(16) - I. Employee Health - Person in Charge - Duties
   • 8.4 - Acidified White Rice Preparation Criteria

8. Sep 30, 2025

   ✕
   12 violations

   • 8.4 - Acidified White Rice Preparation Criteria
   • 2.4(C)(16) - I. Employee Health - Person in Charge - Duties
   • 2.4(C)(18) - I. Employee Health - Written Procedures for Cleaning Up Vomiting and Diarrheal Events
   • 6.2(B) - III. Preventing Contamination by Hands - Handwashing Cleanser - Availability
   • 6.1(K)(2) - Insect Control Devices - Design and Installation
   • 4.6(C)(3) - VII. Protection from Contamination - Sanitizing Frequency Utensils/Food Contact Surfaces - Before Use After Cleaning
   • 3.2(C)(1)(H) - VII. Protection from Contamination - Packaged and Unpackaged Food - Separation, Packaging, and Segregation
   • 3.3(G) - V. Food from Approved Source - Parasite Destruction - Records, Creation and Retention
   • 4.8(E)(1) - Equipment, Utensils, Linens - Storage
   • 3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
   • 3.5(D)(6) - Other Forms of Information
   • 3.4(C) - Thawing TCS

9. Sep 27, 2024

   !
   17 violations

   • 3.2(C)(3) - VII. Protection from Contamination
   • 3.3(F) - V. Food from Approved Source - Records Creation and Retention
   • 3.2(M)(2)(a) - Wiping cloths
   • 4.2(G)(1) - Food temperature measuring devices.
   • 6.4(K) - Facilities: Pest control:
   • 2.2(C) - III. Preventing Contamination by Hands - Hands and arms
   • 2.4(C)(14) - I. Employee Health - PIC Duties
   • 2.4(A)(2) - IV. Demonstration of Knowledge - Person in charge - assignment of responsibility
   • 2.4(B) - IV. Demonstration of Knowledge
   • 7.0(B) - X. Chemical - Poisonous/toxic material
   • 2.4(C)(16) - I. Employee Health - PIC Duties
   • 5.1(O)(1) - III. Preventing Contamination by Hands
   • 3.4(G)(1) - VI. Time/Temperature Controlled Safety Food - Ready-to-eat, TCS - date marking
   • 3.3(H)(1) - VI. Time/Temperature Controlled Safety Food - Reheating For Hot Holding
   • 3.4(I)(3) - VI. Time/Temperature Controlled Safety Food - Time as a public health control
   • 3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
   • 4.5(A)(1) - VII. Protection from Contamination

10. Aug 20, 2024

    !
    5 violations

    • 6.4(L) - Facilities: Removing pests:
    • 4.6(B) - VII. Protection from Contamination - Sanitizing frequency
    • 3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
    • 3.2(T) - Food preparation
    • 4.4(A)(1) - Equipment

11. Aug 5, 2024

    ✕
    14 violations

    • 4.2(I) - Sanitizing solutions
    • 4.6(B) - VII. Protection from Contamination - Sanitizing frequency
    • 3.4(F)(1)(b) - VI. Time/Temperature Controlled Safety Food - TCS - hot and cold holding
    • 7.0(B) - X. Chemical - Poisonous/toxic material
    • 6.1(M)(3) - Facilities
    • 4.5(A)(2)(3) - Equipment, food-contact surfaces, nonfood-contact surfaces, and utensils
    • 6.4(K) - Facilities: Pest control:
    • 8.4 - Special
    • 3.2(K) - In-use utensils - between-use storage
    • 3.2(A)(2) - III. Preventing Contamination by Hands - Bare Hand Contact RTE Food
    • 4.4(A)(1) - Equipment
    • 3.2(Q) - Food Storage
    • 6.4(B)(1) - Facilities: Cleaning: Frequency
    • 3.2(M)(2)(a) - Wiping cloths