3 NINJA'S HIBACHI & SUSHI RAMEN EXP.

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Inspection history

1. Mar 3, 2026

   ✕
   3 violations

   • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Improper thawing procedures used
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)

2. Feb 7, 2025

   ✓
   2 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • In use food dispensing utensils improperly stored

3. Nov 26, 2024

   ✓

4. Nov 4, 2024

   ✕
   4 violations

   • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.

5. Apr 8, 2024

   ✓

6. Mar 19, 2024

   ✕
   3 violations

   • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.
   • Critical:Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.

7. Feb 28, 2024

   ✕
   3 violations

   • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
   • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.

8. Sep 18, 2023

   ✓
   1 violation

   • Improper thawing procedures used

9. Feb 14, 2023

   ✓
   1 violation

   • In use food dispensing utensils improperly stored

10. Nov 18, 2022

    ✓

11. Nov 2, 2022

    ✕
    6 violations

    • 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)
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
    • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
    • Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin
    • Critical:Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.

12. Sep 19, 2022

    ✓

13. Mar 4, 2022

    ✓

14. Feb 10, 2022

    ✕
    3 violations

    • Wiping cloths dirty, not stored properly in sanitizing solutions
    • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
    • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).

15. Jan 14, 2022

    ✓

16. Dec 21, 2021

    ✕
    3 violations

    • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

17. Sep 22, 2021

    ✓

18. Apr 29, 2021

    ✓
    2 violations

    • Insects, rodents present
    • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces

19. Jan 11, 2021

    ✓

20. Nov 24, 2020

    ✕
    1 violation

    • Critical:Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}

21. Oct 2, 2020

    ✕
    2 violations

    • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
    • Critical:Other Violations Deemed a Public Health Hazard by the Permit Issuing Official {14-1.10(a)}

22. Feb 3, 2020

    ✓
    1 violation

    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

23. Nov 15, 2019

    ✓
    1 violation

    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

24. Sep 6, 2019

    ✓
    3 violations

    • In use food dispensing utensils improperly stored
    • Insects, rodents present
    • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing