Fins Sushi & Grill
Last inspected: Mar 23, 2026
67
Score
Public records show 13 inspections at Fins Sushi & Grill stretching back to 2022. Inspectors last stopped by on Mar 23, 2026. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Inspection results have stayed in a similar range over the last few visits, averaging around three violations each.
Looking across the full record, “controlling pests” is the recurring theme, flagged seven times.
Restaurants in Brighton average 88, so Fins Sushi & Grill trails the local norm. The inspection history reads as standard for a restaurant of this size.
13
Inspections
1
Critical latest
2
Major latest
1
Minor latest
Inspection History
Mar 23, 2026
Routine
1 critical violation. 2 major violations. 1 minor violation.
View 4 violations
Conformance with approved procedures (p)
Inspector notes: Lab test ffor sushi rice ph expired. Provide a current one.
590.008/8-103.12-P
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Some packaged food items without date marking. Provide.
590.003/3-501.17-PF
Controlling pests (pf)
Inspector notes: Some rodent-like droppings obesreved at lower level near dry food storage area. Provide an IPM report by a licensed exterminator. Clean properly the area.
590.006/6-501.111-PF
Wiping cloths use limitation (c)
590.003/3-304.14-C
67
Nov 20, 2025
Routine
2 minor violations.
View 2 violations
Nonfood-contact surfaces (c)
Inspector notes: Aluminum foil covering shelf above stove. Discard foil and discontinue using foil to cover shelves.
590.004/4-101.19-C
In-use utensils between-use storage (c)
Inspector notes: Ice scoop stored in ice bin. Store scoop outside of bin in separate clean container.
590.003/3-304.12-C
90
Jul 10, 2025
Routine
2 major violations. 2 minor violations.
View 4 violations
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Interior panel of ice machine in lower level with black mold like buildup- Clean
590.004/4-601.11-PF
Controlling pests (pf)
Inspector notes: Evidence of pest activity noted in lower level- Provide updated pest control reports from a licensed pest control company
590.006/6-501.111-PF
In-use utensils between-use storage (c)
Inspector notes: Handles of scoops stored in bulk food containers with handles in the products- Store with handle up
590.003/3-304.12-C
(a) certified food protection manager (c)
Inspector notes: Certificate for CFPM posted at the establishment expired March 2025- Provide updated CFPM at the location
590.002(C)/2-102.12-C
74
Mar 14, 2025
Routine
1 major violation.
View 1 violation
Controlling pests (pf)
Inspector notes: Evidence of rodent activity on top of sealed containers in the lower level- Provide an updated detailed pest control treatment from a licensed pest control company Pest report on site. Indicates activity. Send next pest report.
590.006/6-501.111-PF
90
Feb 27, 2025
Routine
1 major violation. 3 minor violations.
View 4 violations
Controlling pests (pf)
Inspector notes: Evidence of rodent activity on top of sealed containers in the lower level- Provide an updated detailed pest control treatment from a licensed pest control company
590.006/6-501.111-PF
Sponges use limitation (c)
Inspector notes: Sponges in use at the warewashing area and at the front sushi counter- Discarded
590.004/4-101.16-C
Nonfood contact surfaces (c)
Inspector notes: Shelves behind sushi counter with heavy accumulated soils- Clean with proper frequency
590.004/4-602.13-C
In-use utensils between-use storage (c)
Inspector notes: Handles of scoops stored in product in bulk food containers- Corrected on site
590.003/3-304.12-C
78
Dec 2, 2024
Routine
2 minor violations.
View 2 violations
Repairing-premises structures attachments and fixtures-methods (c)
Inspector notes: Area of floor at the bottom of the stairs leading to the lower level with heavy damage- Make proper repairs
590.006/6-501.11-C
System maintained in good repair (c)
Inspector notes: Small leak noted beow the prep sink in the kitchen- Repair
590.005/5-205.15-C
90
Nov 20, 2024
Routine
1 critical violation. 2 major violations. 3 minor violations.
View 6 violations
Preventing contamination from hands (p)
Inspector notes: Observed an employee handling Bok Choy during preparation with bare hands Corrected on site and product was rinsed
590.003(C)/3-301.11-P
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: Priority vilations noted on the inspection repor- Review HACCP procedures with staff responsible for testing and making sushi
590.002(B)/2-102.11-PF
Conformance with approved procedures (pf)
Inspector notes: At the time of the inspection the employees were unable to properly use the PH meter to test the sushi rice. The PH logs were reviewed and it was written on the log that the rice tested at 4.0ph today Ensure employees are properly testing the cidified rice as required in the HACCP Review procedures and use of the PH meter with employees for proper testing of sushi rice prior to use. The employees were able to locate PH strips and verified that the rice in use has a PH of 3.9
590.008/8-103.12-PF
Repairing-premises structures attachments and fixtures-methods (c)
Inspector notes: Area of floor at the bottom of the stairs leading to the lower level with heavy damage- Make proper repairs
590.006/6-501.11-C
System maintained in good repair (c)
Inspector notes: Small leak noted beow the prep sink in the kitchen- Repair
590.005/5-205.15-C
Good repair and proper adjustment-equipment (c)
Inspector notes: Rinse gauge on the high temperature dishwasher is not properly working A thermal strip indicated that the machine is properly sanitizing Make repairs to the gauge
590.004/4-501.11-C
61
Aug 28, 2024
Routine
4 critical violations. 1 major violation. 2 minor violations.
View 7 violations
Conformance with approved procedures (p)
Inspector notes: At the time of the inspection the employee at the sushi bar was unable to properly calibrate the PH meter- Reviewed at the time of the inspection and properly calibrated- Sushi rice tested at 4.0ph
590.008/8-103.12-P
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Tempura shrimp and sweet potatoes stored on the counter and on a cart in the kitchen at 78F. Products were cooked less than 1 hour prior to the inspection All products placed in refrigeration at 39F
590.003/3-501.16-P1
Preventing contamination from hands (p)
Inspector notes: Observed employee handling letuce with bare hands- Product was then washed prior to using Review glove use
590.003(C)/3-301.11-P
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Cut cucumber and avocado on the sushi counter at 52F Per the PIC the products were prepared less than 1 hour prior to the inspection All products were placed in the refrigeration at 38F
590.003/3-501.16-P
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: Priority violations noted on inspection report- Review with all staff
590.002(B)/2-102.11-PF
System maintained in good repair (c)
Inspector notes: Small leak from below the high temperature dishwasher- Repair
590.005/5-205.15-C
Effectiveness-hair restraints (c)
Inspector notes: Employee in back kitchen with no hair restraint- Corrected on site
590.002/2-402.11-C
45
Apr 5, 2024
Routine
1 minor violation.
View 1 violation
Cleaning ventilation systems nuisance and discharge prohibition (c)
Inspector notes: Hood sticker expired December 2023- Schedule hood cleaning and inspection
590.006/6-501.14-C
95
Mar 26, 2024
Routine
2 critical violations. 5 major violations. 6 minor violations.
View 13 violations
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Shrimp tempera 95F and cooked eel at 108F on the counte at the suhi prep area Product shall be maintained at 135F or above or at 41F or below Per the manager the product will be held hot and was reheated to 170F at the time of the inspection
590.003/3-501.16-P1
(a)(2) and (b) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Foods held in ambient temperatures at the sushi prep area Cur avocado 59F Cut cucumber 63F Per thePIC the product were on thecounter less than 30 min Maintain in refrigeration at 41F or below Corrected on site
590.003/3-501.16-P
Ready-to-eat time/temperature control for safety food date marking (pf)
Inspector notes: Numerous partially used RTE products in refrigeration with no labeling or production dates- Provide
590.003/3-501.17-PF
(a) equipment food-contact surfaces nonfood-contact surfaces and utensils (pf)
Inspector notes: Interior of the ice machine and chute with black mold like buildup- Clean properly
590.004/4-601.11-PF
Conformance with approved procedures (pf)
Inspector notes: Establishment is not properly logging the PH of the acidified rice as required by the approved HACCP PH logs indicated the last date of testing as 03/21/24 Rice tested at the time of the inspection was at 3.9ph Review proper procedures with staff Lab testing expired January 2024- Privide updated lab testing for acidified rice
590.008/8-103.12-PF
(a) (b) and (c)(1) (4)-(16) demonstration (pf)
Inspector notes: At the time of the inspection there was no designated Person In Charge and the manager was not available at the start of the inspection Provide a Person in Charge that is knowledgeable in food safety during all hours of operation- Food prep in process at the time Multiple priority violations noted on the inspection report- Review with all staff
590.002(B)/2-102.11-PF
Controlling pests (pf)
Inspector notes: Rodent droping noted throughout the lower level and in the upper kitchen on top of the dishwasher- Provide an updated detailed pest control report from a licensed pest control company
590.006/6-501.111-PF
Cleaning ventilation systems nuisance and discharge prohibition (c)
Inspector notes: Hood sticker expired December 2023- Schedule hood cleaning and inspection
590.006/6-501.14-C
Area enclosures and receptacles good repair (c)
Inspector notes: Waste area located behind the premises is heavily soiled with grease and waste from the establishment Referred to Code Enforcement at the time of the inspection Grounds and receptacles shall be properly cleaned All receptacles shall be maintained clean with covers fully closed
590.005/5-501.111-C
Thawing (c)
Inspector notes: Numerous partially defrosted products in different stages of defrosting in various areas of the establishment- Review proper defrosting procedures with staff
590.003/3-501.13-C
Effectiveness-hair restraints (c)
Inspector notes: Employees in preparation areas with no hair restraints-Corrected on site
590.002/2-402.11-C
Maintaining premises unnecessary items and litter (c)
Inspector notes: Excessive amounts of unused equipment stored against all the walls in the lower level. Remove all unnessesary equipment and provide space along all walls for proper pest control treatment
590.006/6-501.114-C
Removing dead or trapped birds insects rodents and other pest (c)
Inspector notes: Expired rodent noted on a sticky trap in the lower level- Remove
590.006/6-501.112-C
33
Nov 2, 2023
Routine
3 critical violations. 2 major violations. 5 minor violations.
View 10 violations
Conformance with approved procedures (p)
Inspector notes: PH meter it does not appear to work properly. It measures once 7.1 and once 4.1 ph. Establishment has registered 4.0 ph for today. Provide a new properly working ph meter cailbrate properly and ensure that all results are logged accurately.
590.008/8-103.12-P
Cooling (p)
Inspector notes: Observed large box with shrimp tampura placed in ambient temperature and measuring 89F. PIC stated that it had been out for 30 minutes and placed it inside the refrigerating unit. Cool properly within proper time and temperature parameters.
590.003/3-501.14-P
Preventing contamination from hands (p)
Inspector notes: Observed employee at lower level touching salmon used for sushi with bare hands. PIC discarded the food voluntarily. Use gloves.
590.003(C)/3-301.11-P
(a)-(p) person-in-charge-duties (pf)
Inspector notes: Retrain staff with regard to handling of ready to eat foods and following proper HACCP procedures as described in HACCP plan .
590.002(D)/2-103.11-PF
Controlling pests (pf)
Inspector notes: Rodent-like dropping observed at lower dry level food storage area. Provide an current ( today or after ) IPM report from a licensed exterminator.
590.006/6-501.111-PF
Cleaning frequency and restrictions (c)
Inspector notes: Floor under and around cooking line soiled. Utility lines behind and on top of cooking line soiled. Clean all properly to remove.
590.006/6-501.12-C
Food storage-preventing contamination from the premises (c)
Inspector notes: Several bulk food products stored in old plastic container for sauces. Lids do not fit. Provide properly enclosed commercial grade containers.
590.003/3-305.11-C
(a) and (c) equipment utensils linens and single-service and single-use articles-storing (c)
Inspector notes: Several boxes with single use equipment stored on the floor in serving area (currently closed to public). Elevate properly.
590.004/4-903.11-C
Cutting surfaces (c)
Inspector notes: Cutting board heavily scored at cooking line. One of the small cutting boards damaged. Resurface or replace replace the damaged one.
590.004/4-501.12-C
System maintained in good repair (c)
Inspector notes: Toilet inside prep area with WC not working. Repair.
590.005/5-205.15-C
41
Mar 22, 2023
Routine
2 critical violations. 2 major violations. 5 minor violations.
View 9 violations
Conformance with approved procedures (p)
Inspector notes: Lab test more than 1 year old. Provide a current one.
590.008/8-103.12-P
(a)(1) time/temperature control for safety food hot and cold holding (p)
Inspector notes: Shrimp Tampura placed in ambient temperature registered 91F. PIC stated it had been out for less than 30 minutes and moved them to refrigerating unit. Mantain all TCS food for hot holding at 135F or above.
590.003/3-501.16-P1
Controlling pests (pf)
Inspector notes: Observed rodent-like droppings at the lower level at bulk food storage area. Provide an IPM report from a licensed exterminator and clean droppings
590.006/6-501.111-PF
Food temperature measuring devices (pf)
Inspector notes: No food thermometer at this time on site. Provide.
590.004/4-302.12-PF
Outer openings protected (c)
Inspector notes: Rear door at the kitchen area damaged and with gaps. Repair or replace.
590.006/6-202.15-C
Nonfood contact surfaces (c)
Inspector notes: Interior of walk-in units (under shelves) soiled. Clean properly. Clean rusted shelves to remove or replace.
590.004/4-602.13-C
In-use utensils between-use storage (c)
Inspector notes: Observed knifes stored between equipment at the cooking line. Discontinue store properly on a clean/sanitized surface.
590.003/3-304.12-C
Maintaining premises unnecessary items and litter (c)
Inspector notes: Area directly on the rear outdoors with loose debris. Clean properly.
590.006/6-501.114-C
Cleaning frequency and restrictions (c)
Inspector notes: Walls at toilet soiled. Walls at small hood vent area soiled. Floor around bulk food storage area soiled. ---- Clean all properly.
590.006/6-501.12-C
47
Sep 9, 2022
Routine
4 minor violations.
View 4 violations
Cutting surfaces (c)
Inspector notes: Cutting boards heavily scored at prep area. Resurface or replace.
590.004/4-501.12-C
Nonfood contact surfaces (c)
Inspector notes: Side of the equipment and part of the wall with grease built up. Clean properly.
590.004/4-602.13-C
Wiping cloths use limitation (c)
Inspector notes: Wiping cloths stored soiled on counters. Store properly in sanitizer solution.
590.003/3-304.14-C
Food storage-preventing contamination from the premises (c)
Inspector notes: Sushi Station- Tuna and Salmon (raw) next attached to each other. Separate properly.
590.003/3-305.11-C
82
Frequently Asked Questions
When was Fins Sushi & Grill last inspected?
The most recent health inspection at Fins Sushi & Grill on file is from Mar 23, 2026. The public record contains 13 inspections in total.
What is the most common violation at Fins Sushi & Grill?
Across the inspection record, “controlling pests” has been cited seven times, more than any other issue at Fins Sushi & Grill.
How does Fins Sushi & Grill compare to other restaurants in Brighton?
Fins Sushi & Grill most recently scored 67 out of 100, which is lower than the Brighton average of 88.
Has Fins Sushi & Grill's inspection record improved over time?
Results have been roughly steady. Inspections at Fins Sushi & Grill have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Fins Sushi & Grill means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
How often is Fins Sushi & Grill inspected?
Based on the inspection history on file, Fins Sushi & Grill is inspected around four times per year on average.
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