Sushi Samba
Last inspected: Apr 11, 2014
82
Score
The health department has logged 11 inspections at Sushi Samba, the earliest from 2010. On Apr 11, 2014, the health department conducted the most recent visit. When a facility lands in the low risk tier, it usually means nothing alarming showed up at the most recent visit. Sushi Samba's record stops at Apr 11, 2014, more than two years back, so current conditions may differ.
Recent inspections have turned up more issues than earlier ones, averaging around seven violations lately compared to roughly two violations before.
When inspectors have written things up, “walls, ceilings, attached equipment constructed per code” has been the most frequent reason, cited seven times.
Sushi Samba scores about where you'd expect for a Chicago restaurant. Nothing in the record is alarming, but there's room to improve.
11
Inspections
0
Critical latest
0
Major latest
4
Minor latest
Inspection History
Apr 11, 2014
Reinspection
4 minor violations.
View 4 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: INSTRUCTED TO LABEL ALL FOOD ITEMS ESPECIALLY THE BULK ITEMS ON PREMISES WITH NAMES OF PRODUCT
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: NOTED MULTI USE UTENSILS(PLATES,CUPS,BOWLS ETC) ON SHELVES AT THE REAR PREP AREAS NOT PROPER STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
31
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MUST CLEAN WALLS IN MAIN PREP AREA. REMOVE FOOD SPLATTER, DUST/DIRT. MUST CLEAN ALL CEILING TILES, VENTS, THE VENTILATION HOOD ABOVE THE DISH MACHINE REMOVE HAVY DUST/DIRT BUILD-UP. MUST REMOVE HOOD FROM WALLS ON 3RD FL DISH MACHINE AREA AND HOT WATER HEATER CLOSET. MUST SEAL BRICKS ON BASEMENT AND HOLES IN THE WALL NEAR WALK-IN COOLER. MUST FIX THE WALL ACROSS FROM OFFICE PANEL IS LOOSE
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: NOTED LEAKAGE AT THE HOT WATER FAUCET OF THE 3 COMPARTMENT SINK AT THE REAR FOOD PREP AREA AND AT THE HAND WASH SINK BY THE COFFEE STATION. INSTRUCTED TO REPAIR AND MAINTAIN.
38
82
Apr 8, 2014
Reinspection
7 minor violations.
View 7 violations
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: NOTED OVER 40 FLYING INSECTS ON WALLS,CEILING, BOXES ETC AT THE REAR FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020
18
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: STILL NOTED NO CERTIFIED FOOD MANAGER ON DUTY OR CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (SUSHI,CHICKEN,SHELL FISH, SOUP ETC). INSTRUCTED TO HAVE A CITY CERTIFICATE AND A CERTIFIED FOOD MANAGER ON DUTY AT ALL TIMES.(SECOND TIME). CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012
21
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: INSTRUCTED TO LABEL ALL FOOD ITEMS ESPECIALLY THE BULK ITEMS ON PREMISES WITH NAMES OF PRODUCT
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: NOTED MULTI USE UTENSILS(PLATES,CUPS,BOWLS ETC) ON SHELVES AT THE REAR PREP AREAS NOT PROPER STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
31
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: NOTED DIRT AND FOOD DEBRIS INSIDE FLOOR DRAINS AT THE SUSHI AND BAR PREP AREAS. INSTRUCTED TO CLEAN AND MAINTAIN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: NOTED STAINED CEILINGS AND WATER DRIPPING AT THE FRONT SUSHI BAR PREP AREA. ALSO NOTED FOOD SPILLS AND MOLD-LIKE SUBSTANCE ON WALLS AT THE DISH WASHING ROOM. INSTRUCTED TO REPAIR AND MAINTAIN.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: NOTED LEAKAGE AT THE HOT WATER FAUCET OF THE 3 COMPARTMENT SINK AT THE REAR FOOD PREP AREA AND AT THE HAND WASH SINK BY THE COFFEE STATION. INSTRUCTED TO REPAIR AND MAINTAIN.
38
70
Apr 4, 2014
Complaint
11 minor violations.
View 11 violations
Facilities to maintain proper temperature
Inspector notes: NOTED TWO SERVICE COOLERS (WITH DRAWERS) AT THE SUSHI PREP AREA AT IMPROPER TEMPERATURES OF 47.4F AND 51.4F. INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINING PROPER TEMPERATURE OF 40F OR BELOW. MANAGER IMMEDIATELY CALLED FOR MAINTENANCE. SUSHI PREP HAS OTHER COOLERS MAINTAINING PROPER TEMPERATURE OF 40.1F. EQUIPMENT TAGGED AND HELD FOR INSPECTION. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
2
Potentially hazardous food meets temperature requirement during storage, preparation display and service
Inspector notes: NOTED INTERNAL TEMPERATURES OF THE FOLLOWING POTENTIALLY HAZARDOUS FOOD ITEMS INSIDE COOLERS TO BE IMPROPER BETWEEN 44F TO 61F BEING OFFERED FOR SALE. FISH 53.4F, TUNA 46.2F (REAR SERVICE COOLER),EGGS 61.3F (FOOD SHELVING RACK),FISH 47.7F,SHRIMP 48.9F, SALMON 44.3F,KING CRAB 54.2F, TUNA 44.1F, FISH 53,1F. MANAGER IMMEDIATELY AND VOLUNTARILY DISPOSED OF 10LBS OF FOOD WORTH $180.00 THROUGH DENATURING PROCESS. INSTRUCTED TO MONITOR EQUIPMENT AND MAINTAIN. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-005(A)
3
Wash and rinse water: clean and proper temperature
Inspector notes: NOTED NO HOT AND COLD RUNNING WATER AT THE FRONT BAR PREP AREA WHILE EMPLOYEE WAS PREPPING (SLICING LEMON) AND NO COLD RUNNING WATER AT THE SUSHI PREP HAND WASH SINK (SUSHI PREP LINE IS OPEN AT THIS TIME).PREMISES HAS HOT RUNNING WATER AT ALL OTHER LOCATIONS. CITATION ISSUED FOR CRITICAL VIOLATION #7-38-030
7
No evidence of rodent or insect outer openings protected/rodent proofed, a written log shall be maintained available to the inspectors
Inspector notes: NOTED OVER 40 FLYING INSECTS ON WALLS,CEILING, BOXES ETC AT THE REAR FOOD PREP AREA. INSTRUCTED TO CLEAN AND SANITIZE AFFECTED AREAS. RECOMMENDED TO CONSULT WITH PEST CONTROL COMPANY. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-020
18
* certified food manager on site when potentially hazardous foods are prepared and served
Inspector notes: NOTED NO CERTIFIED FOOD MANAGER ON DUTY OR CITY OF CHICAGO FOOD SERVICE CERTIFICATE ON SITE WHILE POTENTIALLY HAZARDOUS FOODS ARE PREPARED AND SERVED (SUSHI,CHICKEN,SHELL FISH, SOUP ETC). INSTRUCTED TO HAVE A CITY CERTIFICATE AND A CERTIFIED FOOD MANAGER ON DUTY AT ALL TIMES. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-012.
21
Dish washing facilities: properly designed, constructed, maintained, installed, located and operated
Inspector notes: NOTED DISH WASHER MACHINE AT THE BAR IN POOR REPAIRS WITH WATER SPILLING ON THE FLOOR WHEN MACHINE IS TURNED ON, MAKING IT IMPOSSIBLE FOR A FULL CYCLE OF RINSING AND SANITIZING.(GLASSES INSIDE MACHINE BEING WASHED AT THIS TIME). INSTRUCTED NOT TO USE MACHINE. MANAGER IMMEDIATELY CALLED ECO LAB FOR REPAIRS AND MAINTENANCE. PREMISES HAS ANOTHER DISH WASHER THAT IS PROPERLY RINSING AND SANITIZING AT THIS TIME.INSTRUCTED NOT TO USE UNTIL EQUIPMENT IS MAINTAINED. EQUIPMENT TAGGED AND HELD FOR INSPECTION. CITATION ISSUED FOR SERIOUS VIOLATION #7-38-030
24
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: INSTRUCTED TO LABEL ALL FOOD ITEMS ESPECIALLY THE BULK ITEMS ON PREMISES WITH NAMES OF PRODUCT
30
Clean multi-use utensils and single service articles properly stored: no reuse of single service articles
Inspector notes: NOTED MULTI USE UTENSILS(PLATES,CUPS,BOWLS ETC) ON SHELVES AT THE REAR PREP AREAS NOT PROPER STORED. INSTRUCTED TO INVERT ALL UTENSILS DURING STORAGE OR PROVIDE A PROTECTIVE COVER TO PREVENT DUST ACCUMULATION AND CONTAMINATION.
31
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: NOTED DIRT AND FOOD DEBRIS INSIDE FLOOR DRAINS AT THE SUSHI AND BAR PREP AREAS. INSTRUCTED TO CLEAN AND MAINTAIN.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: NOTED STAINED CEILINGS AND WATER DRIPPING AT THE FRONT SUSHI BAR PREP AREA. ALSO NOTED FOOD SPILLS AND MOLD-LIKE SUBSTANCE ON WALLS AT THE DISH WASHING ROOM. INSTRUCTED TO REPAIR AND MAINTAIN.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: NOTED LEAKAGE AT THE HOT WATER FAUCET OF THE 3 COMPARTMENT SINK AT THE REAR FOOD PREP AREA AND AT THE HAND WASH SINK BY THE COFFEE STATION. INSTRUCTED TO REPAIR AND MAINTAIN.
38
58
Jun 14, 2013
Reinspection
No violations found.
100
Jun 7, 2013
Routine
4 minor violations.
View 4 violations
Adequate number, convenient, accessible, properly designed and installed
Inspector notes: NO HOT RUNNING WATER IN BOTH EMPLOYEES TOILET ROOMS, INSTRUCTED MGR TO PROVIDE. EMPLOYEES WILL USE CUSTOMERS TOILETS UNTIL HOT WATER IS RESTORED IN EMPLOYEE'S.
26
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: MISSING LABELES ON BULK FOOD CONTAINERS. INSTRUCTED TO PROVIDE.
30
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: ICE SCOOP HOLDER NOT CLEAN, ICE BUCKETS STORED ON FLOOR, INSTRUCTED TO KEEP OFF FLOOR AND CLEAN.
33
Appropriate method of handling of food (ice) hair restraints and clean apparel worn
Inspector notes: EMPLOYEES NOT WEARING HAIR RESTRAINTS, INSTRUCTED TO WEAR.
42
82
May 30, 2012
Reinspection
1 minor violation.
View 1 violation
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS AT THE BAR AREA MUST BE RE-SURFACED & MADE SMOOTH/EASILY CLEANABLE. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
34
95
May 2, 2012
Routine
6 minor violations.
View 6 violations
Source of cross contamination controlled i.e. cutting boards, food handlers, utensils, etc
Inspector notes: (7-38-005A) INADEQUATE FOOD PROTECTION. FOUND MOLD-LIKE SUBSTANCE/SLIME ON THE INTERIOR PANEL, CHUTE, SIDES & UPPER WALL SECTION OF THE ICE MACHINE, IN THE PREP AREA. INSTRUCTED TO CLEAN/SANITIZE UNIT. (ICE MACHINE TAGGED AT THIS TIME). All food shall be protected from contamination and the elements, and so shall all food equipment, containers, utensils, food contact surfaces and devices, and vehicles.
4
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: ICE BUILD-UP ON A CONDENSER AT ONE COOLER IN THE SUSHI BAR AREA, & ONE OF 4- CONDENSER FANS IN WALK-IN COOLER IS NOT WORKING, MUST FIX. All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: HEAVY DUST BUILD-UP ON COMPRESSORS, CONDENSERS, FAN GUARDS OF MOST COOLERS MUST BE KEPT CLEANED & MAINTAINED. All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: FLOORS AT BAR AREA MUST BE RE-SURFACED & MADE SMOOTH/EASILY CLEANABLE. MISSING FLOOR TILES BY FRYERS MUST BE REPLACED. FLOORS ALONG WALLBASES IN COOLERS, DISHROOM & DRY STORAGE ROOMS MUST BE KEPT CLEAN. The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: MISSING CORNER COVING BY THE DISHROOM WALL, RESULTING ON THE WALL PANEL POPPING OUT-MUST PROVIDE. WALLS BENEATH THE DISHMACHINE MUST BE KEPT CLEAN ALSO. The walls and ceilings shall be in good repair and easily cleaned.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: MISSING CONDENSATION HOSE UNDER THE ICE BIN AT THE BAR, MUST PROVIDE. Ventilation: All plumbing fixtures, such as toilets, sinks, washbasins, etc., must be adequately trapped, vented, and re-vented and properly connected to the sewer in accordance with the plumbing chapter of the Municipal Code of Chicago and the Rules and Regulations of the Board of Health.
38
74
Jun 24, 2011
Tag Removal
6 minor violations.
View 6 violations
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL DRY STORAGE CONTAINERS AT THE DESSERT PREP STATION.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE LIDS FOR ALL ICE BINS BEHIND BOTH BARS. REPLACE OR REPAINT THE RUSTED WIRE STORAGE RACKS IN THE SUSHI COOLERS BELOW THE SUSHI BAR.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE TOASTER OVENS BEHIND THE SUSHI BAR, INTERIOR OF SUSHI PREP COOLERS BELOW THE BAR, MICROWAVE IN PREP AREA, WIRE RACKS IN THE PRODUCE COOLER IN THE BASEMENT, EXTERIOR OF GARBAGE AND GREASE DUMPSTERS, GREASE ACCUMULATION ON THE OUTSIDE OF THE PRODUCE WALK-IN COOLER IN THE BASEMENT.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MAINTAIN THE FLOOR DRY INSIDE OF THE WALK-IN COOLER. DETAIL CLEAN THE FLOOR OF THE SUSHI BAR UNDER EQUIPMENT.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALLS OF THE DISHROOM AND RICE PREP AREAS. DETAIL CLEAN THE GREASE ON THE CEILING ABOVE THE PRODUCE WALK-IN COOLER IN THE BASEMENT. REPAIR THE FRP BOARD ESPECIALLY ON THE CORNERS OF THE PREP AREA WALLS.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: REPLACE THE LEAKING DRIP PAN IN THE WALK-IN COOLER IN THE 1ST FLOOR PREP AREA.
38
74
Jun 3, 2011
Complaint
7 minor violations.
View 7 violations
Food protected during storage, preparation, display, service and transportation
Inspector notes: All food should be properly protected from contamination during storage, preparation, display, service, and transportation. FOOD (ICE) NOT PROTECTED DURING STORAGE INSIDE OF THE ICE MACHINES. OBSERVED MOLD GROWTH ON INTERIOR CONTACT SURFACES OF THE ICE MACHINES. BOTH UNITS WERE TAGGED HELD FOR INSPECTION. MUST TURN OFF MACHINES, REMOVE ICE AND HAVE BOTH UNITS CLEANED AND SANITIZED. FAX REINSPECTION LETTER TO (312) 746-4240 TO HAVE TAGS REMOVED. SERIOUS VIOLATION 7-38-005A.
16
Food in original container, properly labeled: customer advisory posted as needed
Inspector notes: All food not stored in the original container shall be stored in properly labeled containers. MUST LABEL DRY STORAGE CONTAINERS AT THE DESSERT PREP STATION.
30
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. MUST PROVIDE LIDS FOR ALL ICE BINS BEHIND BOTH BARS. REPLACE OR REPAINT THE RUSTED WIRE STORAGE RACKS IN THE SUSHI COOLERS BELOW THE SUSHI BAR.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. DETAIL CLEAN THE TOASTER OVENS BEHIND THE SUSHI BAR, INTERIOR OF SUSHI PREP COOLERS BELOW THE BAR, MICROWAVE IN PREP AREA, WIRE RACKS IN THE PRODUCE COOLER IN THE BASEMENT, EXTERIOR OF GARBAGE AND GREASE DUMPSTERS, GREASE ACCUMULATION ON THE OUTSIDE OF THE PRODUCE WALK-IN COOLER IN THE BASEMENT.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. MAINTAIN THE FLOOR DRY INSIDE OF THE WALK-IN COOLER. DETAIL CLEAN THE FLOOR OF THE SUSHI BAR UNDER EQUIPMENT.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. DETAIL CLEAN THE WALLS OF THE DISHROOM AND RICE PREP AREAS. DETAIL CLEAN THE GREASE ON THE CEILING ABOVE THE PRODUCE WALK-IN COOLER IN THE BASEMENT. REPAIR THE FRP BOARD ESPECIALLY ON THE CORNERS OF THE PREP AREA WALLS.
35
Ventilation: rooms and equipment vented as required: plumbing: installed and maintained
Inspector notes: REPLACE THE LEAKING DRIP PAN IN THE WALK-IN COOLER IN THE 1ST FLOOR PREP AREA.
38
70
Jul 26, 2010
Reinspection
No violations found.
100
Jul 19, 2010
Complaint
5 minor violations.
View 5 violations
Outside garbage waste grease and storage area; clean, rodent proof, all containers covered
Inspector notes: The area outside of the establishment used for the storage of garbage shall be clean at all times and shall not constitute a nuisance. OUTSIDE DUMPSTERS OVERFLOWED WITH GARBAGE ALSO OUTSIDE GREASE CONTAINER ENCRUSTED WITH GREASE/GREASE ON ALLEY FLOOR. INSTRUCTED MANAGER OUTSIDE DUMPSTERS AREA MUST BE CLEAN, LIDS MUST CLOSE AND TIGHT FITTED, ALSO OUTSIDE GREASE CONTAINER MUST BE CLEAN. CITATION ISSUED. TICKET #H000062258 16.
19
Food and non-food contact surfaces properly designed, constructed and maintained
Inspector notes: All food and non-food contact equipment and utensils shall be smooth, easily cleanable, and durable, and shall be in good repair. PREP AREA COOLER DOOR RUBBER GASKETS RIPPED. MUST REPLACE OR REPAIR ALL DAMAGED COOLERS DOOR GASKETS.
32
Food and non-food contact equipment utensils clean, free of abrasive detergents
Inspector notes: All food and non-food contact surfaces of equipment and all food storage utensils shall be thoroughly cleaned and sanitized daily. OBSERVED ACCUMILATED FOOD DEBRIS ON PREP AREA SHELVES, RUST/FOOD DEBRIS ON SHELVES INSIDE WALK IN COOLERS, SLIGHT LIME BUILD UP INSIDE ICE MACHINES. MUST CLEAN AND MAINTAIN ALL UNCLEAN EQUIPMENT.
33
Floors: constructed per code, cleaned, good repair, coving installed, dust-less cleaning methods used
Inspector notes: The floors shall be constructed per code, be smooth and easily cleaned, and be kept clean and in good repair. FLOOR TILES IN POOR REPAIR AT PREP AND DISHMACHINE AREAS. MUST REPAIR/REGROUT ALL DAMAGED FLOOR TILES/KEEP FLOOR DRY AND CLEAN THROUGHOUT.
34
Walls, ceilings, attached equipment constructed per code: good repair, surfaces clean and dust-less cleaning methods
Inspector notes: The walls and ceilings shall be in good repair and easily cleaned. OBSERVED FOOD/DIRT BUILD UP ON WALLS AT DISHWASH AREA. MUST CLEAN AND MAINTAIN ALL UNCLEAN WALLS.
35
78
Frequently Asked Questions
When was Sushi Samba last inspected?
The most recent health inspection at Sushi Samba on file is from Apr 11, 2014. The public record contains 11 inspections in total.
What is the most common violation at Sushi Samba?
Across the inspection record, “walls, ceilings, attached equipment constructed per code” has been cited seven times, more than any other issue at Sushi Samba.
Has Sushi Samba's inspection record improved over time?
No. Recent inspections at Sushi Samba have averaged around seven violations per visit, up from roughly two earlier in the record.
What does a low risk rating mean?
A low risk rating at Sushi Samba means inspectors found minimal or no significant issues at the most recent visit. Most facilities at this tier have a clean recent inspection report.
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