Oishi Bay Sushi: health inspection history

Aug 26, 2026 Cycle Inspection / Initial Inspection

• 04KCritical Evidence of rats or live rats in establishment's food or non-food areas.
• 06CCritical Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
• 04JCritical Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
• 08BNot critical Garbage receptacle not pest or water resistant, with tight-fitting lids, and covered except while in active use. Garbage receptacle and cover not cleaned after emptying and prior to reuse. Garbage, refuse and other solid and liquid waste not collected, stored, removed and disposed of so as to prevent a nuisance.
• 10GNot critical Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
• 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• 04LCritical Evidence of mice or live mice in establishment's food or non-food areas.
• 04NCritical Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.
• 06DCritical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.

May 6, 2026 Administrative Miscellaneous / Initial Inspection

No violations listed in this record.

Mar 11, 2025 Pre-permit (Operational) / Re-inspection

• 06ECritical Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
• 04ACritical Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
• 04HCritical Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
• 10FNot critical Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
• 10HNot critical Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.

Jan 16, 2025 Pre-permit (Operational) / Initial Inspection

• 10GNot critical Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
• 10FNot critical Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
• 10ENot critical Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
• 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• 05DCritical No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.
• 06CCritical Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
• 10BNot critical Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
• 04MCritical Live roaches in facility's food or non-food area.
• 02BCritical Hot TCS food item not held at or above 140 °F.
• 06FCritical Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.