DAISUKI SUSHI
Latest Score
95
Last Inspected
Dec 3, 2025
Violations
22
Critical
11
Inspection History
Dec 3, 2025
Score: 95
May 16, 2025
Score: 95
Oct 24, 2024
Score: 88
Inspection Reports
A December 3, 2025 REGULAR Score: 95 0 violations
No violations recorded for this inspection.
A May 16, 2025 REGULAR Score: 95 0 violations
No violations recorded for this inspection.
P October 24, 2024 Score: 88 4 violations 4 critical
PROPER HOT HOLDING TEMPERATURES
TCS food not maintained at 57°C (135°F) or above (Rice holding at 67 degrees-discarded).
PROPER COOLING TIME AND TEMPERATURE
TCS food requiring refrigeration not rapidly cooled to an internal temperature of 5°C (41°F) or below (Soup prepared before 11 AM, temped at 78 degrees at 4 PM-discarded.)
TIME AS A PUBLIC HEALTH CONTROL: PROCEDURES AND RECORDS
Not following written procedures for using time as a public health control (must discard after 4 hours if not sold).
TOXIC SUBSTANCES PROPERLY IDENTIFIED, STORED, USED
Chemical bottles not labeled properly.
P April 14, 2023 Score: 71 18 violations 7 critical
PROPER EATING, TASTING, DRINKING, OR TOBACCO USE
Employees eating, drinking, or smoking in unauthorized area.
HANDS CLEAN AND PROPERLY WASHED
Hands not washed to prevent contamination from previous task.
Adequate hand washing facilities supplied and accessible
Hand washing sink is not accessible.
FOOD IN GOOD CONDITION, SAFE, AND UNADULTERATED
Unwholesome spoiled fruits, vegetables or other foods (Strawberries-discarded).
Food separated and protected
Ready-to-eat food subject to contamination by raw animal product.
FOOD-CONTACT SURFACES: CLEANED AND SANITIZED
Food-contact surfaces not cleaned and sanitized (Corrected).
PROPER COLD HOLDING TEMPERATURES
TCS food not maintained at 5°C (41°F) or below (Crab meat, salad dressing, lettuce, tofu all discarded). Raw eggs in the shell not maintained at 7°C (45°F) or below (Discarded).
TIME AS A PUBLIC HEALTH CONTROL: PROCEDURES AND RECORDS
Time not properly recorded for using time as a public health control for sushi rice-corrected.
PROPER DATE MARKING AND DISPOSITION
Food not clearly marked to indicate the date or day by which the food shall be consumed, sold or discarded.
Proper cooling methods used; adequate equipment for temperature control
Lack of properly maintained refrigeration unit for TCS food (cooler holding at 60 degrees).
Approved thawing methods used
Improper thawing method being used for TCS food (Thaw in the refridgerator, under cold running water or as part of the cooking process).
Contamination prevented during food preparation, storage and display
Food not stored at least 6 inches above the floor.
Personal cleanliness; hair restraints
No hair/beard restraints where required.
Wiping cloths: properly used and stored
Cloths in use not stored in sanitizing solution. Sanitizer bucket not properly set up (corrected).
In-use utensils, properly stored
In-use food dispensing utensils not properly stored. Suitable dispensing utensil not being used by employee for handling food.
Utensil, equipment and linens: properly stored, dried, handled
Dishes not properly air dried after sanitization.
Single use/single service articles: properly stored, used
Improper display/storage of single service items.
Hot and cold water available; adequate pressure; plumbing maintained
Plumbing not maintained in good repair (prep sink & 3 comp sink).