Best Teriyaki & Sushi

No violations were recorded at this inspection.

1. Jan 30, 2025 Unsatisfactory 25 points

   Routine Inspection/Field Review

   1 critical Show violations

   • CriticalFood temperature25 pts

     Hot food was held below 130°F.

     Official wording (code 1710)

     Proper hot holding temperatures; less than 130 degrees Fahrenheit (F) (54 degrees Celsius (C))

2. Jan 2, 2024 Satisfactory 0 points

   Routine Inspection/Field Review

   No violations

3. Oct 11, 2023 Satisfactory 0 points

   Return Inspection

   No violations

4. Sep 19, 2023 Unsatisfactory 35 points

   Routine Inspection/Field Review

   2 critical Show violations

   • CriticalFood temperature25 pts

     Food was left at room temperature without proper time controls.

     Official wording (code 1900)

     No room temperature storage; proper use of time as a control, procedures available

   • CriticalFood handling10 pts

     Toxic chemicals weren’t labeled, stored, or used safely.

     Official wording (code 2500)

     Toxic substances properly identified, stored, used

5. Jan 25, 2023 Satisfactory 0 points

   Routine Inspection/Field Review

   No violations

6. Jun 29, 2022 Unsatisfactory 15 points

   Routine Inspection/Field Review

   2 critical Show violations

   • CriticalHygiene & sanitation10 pts

     Hand sinks were missing, blocked, or not stocked.

     Official wording (code 0600)

     Adequate handwashing facilities

   • CriticalFood handling5 pts

     Raw shell eggs weren’t handled properly.

     Official wording (code 1500)

     Proper preparation of raw shell eggs

7. Sep 22, 2021 Unsatisfactory 10 points

   Routine Inspection/Field Review

   1 critical Show violations

   • CriticalHygiene & sanitation10 pts

     Hand sinks were missing, blocked, or not stocked.

     Official wording (code 0600)

     Adequate handwashing facilities

8. Jan 4, 2021 Unsatisfactory 15 points

   Routine Inspection/Field Review

   1 critical1 general Show violations

   • CriticalHygiene & sanitation10 pts

     Hand sinks were missing, blocked, or not stocked.

     Official wording (code 0600)

     Adequate handwashing facilities

   • GeneralFacility upkeep5 pts

     Dishwashing setup or sanitizer strength wasn’t right, or test strips were missing.

     Official wording (code 4100)

     Warewashing facilities properly installed, maintained, used; sanitizer concentration; test strips available and used