| ▸ Sep 23, 2026 |
91
A
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District C, Sector 16
· 5 findings
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Observations and corrective actions
-
7
Observed: Soda gun nozzle and hoses and bottles of syrup being stored in ice bin used inside drinks. Ice must be dumped out. 3-101.11 Food safe, good condition, unadulterated, and honestly presented.
3-101.11
-
9
Observed: Improper raw storage in cold hold units. 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.
3-302.11(A)(2)
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31
Observed: No hot water in restrooms. 5-202.12(A) Hand washing facility provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet. Correct By: 10/03/2026
5-202.12(A)
· Correct by 10/03/2026
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47
Observed: Food Manager certification not posted. 228.31(a) Certified Food Manger (CFM) Certificate posted in conspicuous location.
-
47
Observed: No current access to food handler certifications for staff handling foods and drinks. 228.31(e) The food establishment shall maintain on premises a certificate of completion of the food handler training course for each food employee.
Inspector remarks
A 1st Reinspection will occur on or after 10/5/26. At the time of 1st Reinspection, establishment will be charged a reinspection fee of $150.00. If violations are not corrected at time of 1st Reinspection, a 2nd Reinspection will be assessed. The following items need to be corrected: -Handwashing sinks in restroom must reach 100F If there are questions, please email [email protected] prior to reinspection date. ***This list may not be complete and final. Any additional requirements/corrective actions may become apparent at the next inspection.
Inspector: Daphne Jones-Sgro
· Corrected on site: 3
· Repeat violations: 0
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| ▸ Sep 23, 2026 |
86
B
|
District C, Sector 16
· 6 findings
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Observations and corrective actions
-
2
Observed: Top portion in cold hold units in sushi bar not maintaining a temperature of 41F or below (fish at 50F). Ensure time and temperature logs are maintained for any fish being stored up there - fish must be disposed of after 4 hours of being off temperature. 3-501.16(A)(2) Cold Hold (41°F/45°F or below).
3-501.16(A)(2)
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9
Observed: Improper raw storage in walk-in cooler and in cold hold units. 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.
3-302.11(A)(2)
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10
Observed: Staff keeping personal iced coffee that had condensation dripping from it on cutting board at bar. Staff removed cutting board to be re-washed/rinsed/sanitized. 4-602.11(A)(5) Food-contact surfaces cleaned any time when contamination may occur.
4-602.11(A)(5)
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23
Observed: Hot water pressure fluctuating in handwashing sinks in kitchen and in sushi bar. 5-103.12 Water pressure.
5-103.12
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28
Observed: Ready-to-eat items stored overnight without date markings on them. 3-501.17(A) Date marking prepare on site RTE/ TCS food.
3-501.17(A)
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42
Observed: Debris build-up in vents in kitchen. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
4-601.11(C)
Inspector remarks
Ensure this report is printed out and posted where customers can view.
Inspector: Daphne Jones-Sgro
· Corrected on site: 6
· Repeat violations: 0
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| ▸ Jun 18, 2026 |
93
A
|
District C, Sector 16
· 3 findings
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Observations and corrective actions
-
9
Observed: Improper storage of raw meats - raw meats next to vegetables, raw seafood next to raw chicken. 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.
3-302.11(A)(2)
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31
Observed: Two out of the five handwashing sinks only reaching 83F. 5-202.12(A) Hand washing facility provide water at a temperature of at least 38 degrees Celsius (100 degrees Fahrenheit) through a mixing valve or combination faucet.
5-202.12(A)
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33
Observed: Food debris remaining on clean dishes. 4-603.16 Rinsing procedures.
4-603.16
Inspector: Daphne Jones-Sgro
· Corrected on site: 3
· Repeat violations: 0
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| ▸ Jun 02, 2026 |
92
A
|
District C, Sector 16
· 5 findings
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Observations and corrective actions
-
3
Observed: Bacon being held at 128-130F, cooked at 7 AM. Staff is aware it must be disposed of by 11 AM. 3-501.16(A)(1) Hot Hold (135°F or higher).
3-501.16(A)(1)
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6
Observed: Lettuce, meatballs, truffle sauce and herbs past their expirations dates. Staff disposed of in trash bin. 3-501.18(A)(1) Discarded if exceed either temperature and time combinations.
3-501.18(A)(1)
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6
Observed: Time/temperature sensitive food items without date markings on them. Staff disposed of in trash bin. 3-501.18(A)(2) Discarded if in a container or package that does not bear a date or day.
3-501.18(A)(2)
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6
Observed: Pork with incorrect date markings on it. 3-501.18(A)(3) Discarded if inappropriately marked with a date or day that exceeds a temperature and time combination.
3-501.18(A)(3)
-
25
Observed: Food items being preserved for longer than 7 days without a variance or HAACP. 3-502.11(G) Preparing food determined by the regulatory authority to require a variance.
3-502.11(G)
Inspector remarks
Ensure that staff is creating new date labels for food items being removed from the freezer. The 7 day expiration begins the day it is removed from the freezer.
Inspector: Daphne Jones-Sgro
· Corrected on site: 3
· Repeat violations: 0
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| ▸ Nov 17, 2025 |
91
A
|
District C, Sector 16
· 5 findings
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Observations and corrective actions
-
9
Observed: Raw chicken stored next to raw beef and green onions in cold-hold unit. Improper raw meat storage in walk-in cooler as well. 3-302.11(A)(2) Food protected cross contamination separating types of raw animal food storage, preparation, holding, display.
3-302.11(A)(2)
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21
Observed: No staff currently have their Food Manager certification. 2-102.12(A) At least one employee that has supervisory and management responsibility and the authority to direct and control food preparation and service shall be a certified food protection manager who has shown proficiency of required information through passing a test that is part of an accredited program.
2-102.12(A)
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25
Observed: No Variance for pickled vegetables or rice. 3-502.11(C)(1) Obtain Variance: using food additives or adding components such as vinegar: as a method of food preservation.
3-502.11(C)(1)
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25
Observed: No HAACP plan or variance for reduced oxygen packaging with raw produce. 3-502.12(B)(2) Except as specified under paragraphs (C) - (F) of this section, requires that the packaged food shall be maintained at 5 degrees Celsius (41 degrees Fahrenheit) or less and meet at least one of the following criteria: has an aw of 0.91 or less; has a pH of 4.6 or less; is a meat or poultry product cured at a food processing plant regulated by the USDA or the department using substances specified in 9 CFR §424.21, use of food ingredients and sources of radiation, and is received in an intact package; or is a food with a high level of competing organisms such as raw meat, raw poultry, or raw vegetables.
3-502.12(B)(2)
-
27
Observed: "Roll Yakumi Unit 8 cold hold unit in sushi bar not holding proper temperature. "4-301.11 Cooling, heating, and holding capacities. Equipment.
4-301.11
Inspector remarks
Please call the F&E Office at (210) 207-0135 to submit your HAACP/Variance Plans.
Inspector: Daphne Jones-Sgro
· Corrected on site: 4
· Repeat violations: 1
|
| ▸ Oct 14, 2025 |
98
A
|
District C, Sector 16
· 1 finding
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Observations and corrective actions
-
23
Observed: Hot water at three compartment sink only reaching 108F. 5-103.11(B) Does the establishment have sufficient capacity to meet peak hot water demands?.
5-103.11(B)
Inspector remarks
Ensure "hand-washing only" signs are installed at hand-washing sinks.
Inspector: Daphne Jones-Sgro
· Corrected on site: 1
· Repeat violations: 0
|
| ▸ Dec 02, 2024 |
86
B
|
District C, Sector 16
· 8 findings
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Observations and corrective actions
-
7
Observed: Altered produce, cheesecake, cake that was past its expiration date. Staff immediately disposed of said food items in the trash bin. 3-101.11 Food safe, good condition, unadulterated, and honestly presented.
3-101.11
-
9
Observed: Goat cheese, raw fish and raw chicken next to each other in the cold hold unit. Staff immediately corrected and placed in appropriate locations. 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display.
3-302.11(A)(1)
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28
Observed: Food items without date markings or incorrect date markings. Staff immediately labeled items. 3-501.17(A) Date marking prepare on site RTE/ TCS food.
3-501.17(A)
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31
Observed: Glasses in sink area, ice in hand sink. Ensure hand-washing sinks are used for hand-washing only. Staff immediately removed glasses. 5-205.11 Using a hand washing facility. accessible at all times for employee use; not be used for purposes other than hand washing.
5-205.11
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31
Observed: Two hand sinks without paper towels. 6-301.12 Hand drying provision.
6-301.12
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32
Observed: Sponges inside sanitizer buckets. 4-101.16 Sponges, use limitation. Sponges may not be used in contact with cleaned and sanitized or in-use food-contact surfaces.
4-101.16
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37
Observed: Buns in original packaging on same shelf as sanitizer bucket. Ensure that chemicals are kept away from food items. Staff immediately relocated buns to appropriate location. 3-305.11(A)(2) Storing the food where it is not exposed to splash, dust, or other contamination.
3-305.11(A)(2)
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45
Observed: Mop head being stored in bucket. Ensure that mop heads are able to air dry. 6-501.16 Drying mops.
6-501.16
Inspector remarks
Ensure that all food items have appropriate labels including common name of food items and date markings.
Inspector: Daphne Jones-Sgro
· Corrected on site: 7
· Repeat violations: 0
|
| ▸ Nov 15, 2024 |
81
C
|
District C, Sector 16
· 12 findings
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Observations and corrective actions
-
2
Observed: Tempura batter and shrimp that were temped at 47 F. Employee stated that food items were stored overnight. Employee discarded both items in the trash bin. Cold-hold unit was reading at 47 F as well. 3-501.16(A)(2) Cold Hold (41°F or below).
3-501.16(A)(2)
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7
Observed: Food items held overnight at 47F (tempura batter and shrimp). Food items past their expiration date (prepared meats). Employee discarded food items out of temp and past their expiration date in the trash bin. 3-101.11 Food safe, good condition, unadulterated, and honestly presented.
3-101.11
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9
Observed: Raw chicken, raw lamb and raw seafood all on the same shelf in the walk-in cooler. Ensure that raw products are stored properly. 3-302.11(A)(1) Food protected from cross contamination by separating, storage, preparation, holding, and display.
3-302.11(A)(1)
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25
Observed: PH readings are not being tracked in the sushi rice logs. 8-103.12(A) Conformance with approved procedures. If the regulatory authority grants a variance as specified in subsection 8-103.10 of this section, or a HACCP plan is otherwise required as specified in §8-201.13 of this title, the establishment shall comply with the HACCP plans and procedures that are submitted and approved as specified in §8-201.14 of this title as a basis for the modification or waiver.
8-103.10, 8-103.12(A), 8-201.13, 8-201.14
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28
Observed: Altered produce, prepared meats without proper date markings on them. Ensure that all food items are properly labeled with the expiration date on them. 3-501.17(A) Date marking prepare on site RTE/ TCS food.
3-501.17(A)
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30
Observed: Food Permit for 2025 has not been purchased. Ensure that your Food Permit for 2025 is purchased and posted in a conspicuous manner.8-301.11.1 Permit Requirement, Prerequisite for Operation.
8-301.11
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37
Observed: Fresh produce in walk-in cooler without covers. Ensure all containers are covered to prevent potential environmental contamination. 3-302.11(A)(4) Food protected from cross contamination by storing the food in packages, covered containers, or wrappings.
3-302.11(A)(4)
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39
Observed: Scoops in flour and sugar with no handle. Ensure that all scoops have handles that do not touch the food item when being stored. 3-304.12(E) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored in a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature controlled for safety.
3-304.12(E)
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39
Observed: Single-use items and other utensils stored in manner that would allow the food-contact surfaces to be exposed to contaminants. 4-903.11(A)(2) Cleaned equipment and utensils, laundered linens, and single-service and single-use articles shall be stored where they are not exposed to splash, dust, or other contamination.
4-903.11(A)(2)
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42
Observed: Debris build-up on vent hoods, dust build-up on fan of walk-in cooler. Ensure that equipment is clean to prevent environmental contamination of food items. 4-601.11(C) Nonfood-contact surfaces of equipment shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
4-601.11(C)
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45
Observed: Mop head being stored on bottom of mop sink. Ensure that mops heads are able to air dry. 6-501.16 Drying mops.
6-501.16
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45
Observed: Personal belongings on counter next to food items. Ensure that personal belongings are stored below and away from food items. 7-209.11 Other Personal Care Items, Storage.
7-209.11
Inspector remarks
***In accordance with Chapter 13, Section 13-21 you are required to be in possession of a valid food establishment permit in order to operate your business. Ensure that your Food Permit for 2025 is purchased and posted in a conspicuous manner. ***Ensure that Food Manager Certification and Food Handler Certifications are readily available to the public.
Inspector: Daphne Jones-Sgro
· Corrected on site: 10
· Repeat violations: 0
|
| ▸ May 24, 2024 |
90
A
|
District C, Sector 19
· 7 findings
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|
Observations and corrective actions
-
25
No HACCP plan available for sous vide cooking. 3-502.12(B)(1) Have HACCP plan: reduced oxygen packaging. Correct By: 06/03/2024
3-502.12(B)(1)
· Correct by 06/03/2024
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25
Establishment not checking pH of sushi rice each day. 8-103.12(A) Conformance with approved procedures. If the regulatory authority grants a variance as specified in subsection 8-103.10 of this section, or a HACCP plan is otherwise required as specified in §8-201.13 of this title, the establishment shall comply with the HACCP plans and procedures that are submitted and approved as specified in §8-201.14 of this title as a basis for the modification or waiver. Correct By: 06/03/2024
8-103.10, 8-103.12(A), 8-201.13, 8-201.14
· Correct by 06/03/2024
-
28
Ensure that all food items stored longer that 24 hours are labeled with a 'use by' date that is 7 days from date of preparation. 3-501.17(A) Date marking prepare on site RTE/ TCS food. Correct By: 06/03/2024
3-501.17(A)
· Correct by 06/03/2024
-
29
Reach in coolers and walk in cooler do not have thermometers. 4-204.112(A) Mechanically refrigerated or hot food storage unit, temperature measuring device located at warmest part. Correct By: 06/03/2024
4-204.112(A)
· Correct by 06/03/2024
-
31
No paper towels supplied to hand washing station at sushi bar. 6-301.12 Hand drying provision.. Correct By: 06/03/2024
6-301.12
· Correct by 06/03/2024
-
35
Observed employees wearing watches during food preparation. 2-303.11 Jewelry Prohibition. Correct By: 08/22/2024
2-303.11
· Correct by 08/22/2024
-
45
Observed missing ceiling tiles over hand washing sink in kitchen. 6-501.11 Repairing. The physical facilities shall be maintained in good repair. Correct By: 08/22/2024
6-501.11
· Correct by 08/22/2024
Inspector remarks
***ENSURE TODAY'S GRADED INSPECTION REPORT IS POSTED IN CUSTOMER VIEW***
Inspector: Victor Vargas
· Corrected on site: 0
· Repeat violations: 2
|
| ▸ Oct 13, 2023 |
95
A
|
District C, Sector 19
· 3 findings
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Observations and corrective actions
-
25
Ph Logs not being maintained for sushi rice that uses rice vinegar for preservation. 3-502.12(B)(2) Except as specified under paragraphs (C) - (F) of this section, requires that the packaged food shall be maintained at 5 degrees Celsius (41 degrees Fahrenheit) or less and meet at least one of the following criteria: has an aw of 0.91 or less; has a pH of 4.6 or less; is a meat or poultry product cured at a food processing plant regulated by the USDA or the department using substances specified in 9 CFR §424.21, use of food ingredients and sources of radiation, and is received in an intact package; or is a food with a high level of competing organisms such as raw meat, raw poultry, or raw vegetables. Correct By: 10/23/2023
3-502.12(B)(2)
· Correct by 10/23/2023
-
28
Ensure that all food items stored longer that 24 hours are labeled with a 'use by' date that is 7 days from date of preparation. 3-501.17(A) Date marking prepare on site RTE/ TCS food. Correct By: 10/23/2023
3-501.17(A)
· Correct by 10/23/2023
-
39
Establishment using plastic cups as scoops for various food items. 3-304.12(A) In-use utensils, between-use storage. During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored except as specified under subsection (B) of this section, in the food with their handles above the top of the food and the container. Correct By: 01/11/2024
3-304.12(A)
· Correct by 01/11/2024
Inspector remarks
***ENSURE TODAY'S GRADED INSPECTION REPORT IS POSTED IN CUSTOMER VIEW***
Inspector: Victor Vargas
· Corrected on site: 0
· Repeat violations: 0
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