KIKU BISTRO

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This establishment failed its most recent health inspection. Review the record below before ordering.

Inspection history

1. May 20, 2026

   ✕
   4 violations

   • Separate raw animal foods from ready-to-eat foods.
   • Keep the physical facilities in good repair.
   • Only use single-service items one time.
   • Remove all multi-use equipment, utensils, and food storage containers that are not: • Smooth • Easily cleanable • Durable • Nonabsorbent • In good condition

2. May 21, 2025

   ✕
   8 violations

   • Replace insect control devices used to electrocute or stun flying insects with devices that are designed to retain the insects within the device.
   • Separate raw animal foods from ready-to-eat foods.
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device
   • Use effective cooling methods to cool TCS foods.
   • Store all food: • In a clean, dry location • At least 6 inches above the floor
   • Remove frozen fish from the reduced oxygen package prior to thawing under refrigeration or immediately after thawing if using the running water method of thawing.
   • Provide containers for food or beverages prepared for takeout or to be eaten immediately. Containers must be reuseable, recyclable or compostable.

3. Jun 7, 2024

   ✓
   1 violation

   • Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.

4. May 24, 2024

   ✕
   7 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.
   • Make sure all ready-to-eat foods and garnishes are not touched with bare hands.
   • Wiping cloths used for wiping surfaces must: • Be held in an approved sanitizing solution • Laundered daily
   • Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
   • Provide a written agreement or statement from the supplier stipulating that the fish are frozen to a temperature and for a time as specified in rule.
   • For mechanical dishwashing machines using hot water sanitizing, the surface temperature of the utensils and equipment must reach 160 degrees F or higher.

5. Jun 2, 2023

   ✓
   5 violations

   • Post a sign at all handwashing sinks used by employees to remind them to wash their hands.
   • Have hand soap at all handwashing sinks.
   • Clean surfaces contacting non-TCS foods: • When surfaces may have been contaminated • At least once every 24 hours for consumer self-service utensils • Before restocking consumer self-service equipment and utensils • As often as needed to keep surfaces clean
   • Store in-use food preparation and serving utensils only on clean, sanitized surfaces.
   • All equipment and components must be in good repair. Keep them maintained to manufacturer's specifications.