GENJI JAPAN

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Inspection history

1. Jan 16, 2026

   ✓

2. Oct 2, 2025

   ✓

3. Feb 10, 2025

   ✓
   3 violations

   • Improper thawing procedures used
   • Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing

4. Nov 1, 2024

   ✓

5. Mar 4, 2024

   ✓

6. Feb 8, 2024

   ✕
   3 violations

   • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

7. Sep 26, 2023

   ✓

8. Sep 8, 2023

   ✕
   3 violations

   • Improper thawing procedures used
   • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
   • Single service items reused, improperly stored, dispensed, not used when required

9. Feb 10, 2023

   ✓

10. Oct 7, 2022

    ✓
    1 violation

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

11. Feb 23, 2022

    ✓

12. Feb 2, 2022

    ✕
    3 violations

    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
    • Critical:Potentially hazardous foods are not kept at or above 140�F during hot holding.
    • 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. Dec 10, 2021

    ✓

14. Nov 17, 2021

    ✕
    3 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
    • Critical:Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.

15. Sep 15, 2021

    ✓

16. Aug 20, 2021

    ✕
    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.
    • Critical:Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
    • 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.
    • Critical:Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.