HARU JAPANESE STEAK HOUSE

Order for delivery

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

Inspection history

1. May 7, 2026

   ✕
   10 violations

   • Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
   • Critical: Cooked or prepared foods are subject to cross-contamination from raw foods.
   • Single service items reused, improperly stored, dispensed, not used when required
   • 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)
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained
   • Miscellaneous, Economic Violation, Choking Poster, Training.
   • Critical: Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)

2. Dec 4, 2025

   ✕
   11 violations

   • 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)
   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Improper use and storage of clean, sanitized equipment and utensils
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Non food contact surfaces of equipment not clean
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Single service items reused, improperly stored, dispensed, not used when required
   • Critical: Food from unapproved source, spoiled, adulterated on premises.
   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs

3. Mar 20, 2025

   ✕
   12 violations

   • Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
   • Single service items reused, improperly stored, dispensed, not used when required
   • Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
   • Critical: Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
   • Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
   • 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)
   • Toilet facilities inadequate, inconvenient, dirty, in disrepair, toilet paper missing, not self-closing doors, missing hand wash signs
   • Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
   • Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
   • Critical: Potentially hazardous foods are not kept at or above 140�F during hot holding.
   • Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing
   • Wiping cloths dirty, not stored properly in sanitizing solutions