KASHI JAPANESE OF BELLMORE

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Inspection history

1. Mar 10, 2026

   ✓
   4 violations

   • Garbage storage areas not properly constructed or maintained, creating a nuisance
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Non food contact surfaces of equipment not clean
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

2. Feb 27, 2026

   ✕
   6 violations

   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Non food contact surfaces of equipment not clean
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Garbage storage areas not properly constructed or maintained, creating a nuisance

3. May 20, 2025

   ✓
   6 violations

   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • In use food dispensing utensils improperly stored
   • Non food contact surfaces of equipment not clean
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

4. Feb 29, 2024

   ✓
   6 violations

   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • In use food dispensing utensils improperly stored
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

5. Apr 18, 2023

   ✓

6. Mar 22, 2023

   ✕
   4 violations

   • In use food dispensing utensils improperly stored
   • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
   • Critical:Food from unapproved source, spoiled, adulterated on premises.
   • Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces)

7. Mar 14, 2023

   ✕
   10 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
   • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
   • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Pesticide application not supervised by a certified applicator
   • In use food dispensing utensils improperly stored
   • Critical:Food from unapproved source, spoiled, adulterated on premises.

8. May 24, 2021

   ✓
   3 violations

   • Hot, cold running water not provided, pressure inadequate
   • In use food dispensing utensils improperly stored
   • Miscellaneous, Economic Violation, Choking Poster, Training.

9. Apr 28, 2021

   ✕
   6 violations

   • Hot, cold running water not provided, pressure inadequate
   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
   • In use food dispensing utensils improperly stored

10. Apr 3, 2019

    ✓
    3 violations

    • Adequate, leakproof, non-absorbent, vermin-proof, covered containers not provided where needed
    • Miscellaneous, Economic Violation, Choking Poster, Training.
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

11. Apr 23, 2018

    ✓

12. Apr 16, 2018

    ✕
    6 violations

    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Pesticide application not supervised by a certified applicator
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

13. Feb 27, 2017

    ✓
    4 violations

    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
    • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

14. Mar 16, 2016

    ✓

15. Mar 9, 2016

    ✕
    2 violations

    • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing