Nami Sushi & Grill
Last inspected: Dec 17, 2025
67
Score
Nami Sushi & Grill has been inspected nine times since 2022. The most recent report on file is from Dec 17, 2025. When a facility lands in medium risk territory, it usually means a mixed inspection result.
Recent inspections have turned up more issues than earlier ones, averaging around seven violations lately compared to roughly two violations before.
Looking across the full record, “employee with no hair restraint while engaging” is the recurring theme, flagged two times.
That's lower than the typical Hollywood restaurant, which scores around 75. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
9
Inspections
0
Critical latest
0
Major latest
7
Minor latest
Inspection History
Dec 17, 2025
Routine - Food
7 minor violations.
View 7 violations
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
Food in Good Condition, Safe, and Unadulterated
FL-13
Food Received at Proper Temperature
FL-12
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Non-Food Contact Surfaces Clean
FL-23
Lighting Adequate; Required Shields in Place
FL-36
67
Aug 21, 2025
Routine - Food
3 critical violations. 1 major violation. 2 minor violations.
View 6 violations
Supervisor/Person in Charge Present
FL-01
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Wiping Cloths Properly Used and Stored
FL-41
Proper Hot and Cold Holding Temperatures
FL-21
37
Dec 13, 2024
Routine - Food
2 major violations. 7 minor violations.
View 9 violations
Intermediate - Chemical test kit not used to ensure proper sanitization of equipment and utensils when using a chemical sanitizer.
16-33-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine sanitizer
16-37-1
Basic - Cardboard used to line food-contact shelves. Cleaning utensils storage rack-cardboard used in middle and bottom shelf.
14-05-4
Basic - Employee wearing jewelry other than a plain ring on their hands/arms while preparing food. Employee working in sushi station, wearing a watch. After manager instructed, employee removed. **Corrected On-Site**
13-07-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee working in sushi preparation
13-03-4
Basic - Equipment in poor repair. -under prep table, end of cook line, -cleaning equipment storage rack.
14-11-5
Basic - In-use knife/knives stored in cracks between pieces of equipment. Between flip top and prep table in cook line. Employee removed. **Corrected On-Site**
10-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Substantial build up of rust inside walk in cooler shelf.
14-17-4
Basic - Wet wiping cloth not stored in sanitizing solution between uses. Several wiping cloths on cutting board in sushi station, and kitchen area. employee removed all and placed on sanitizer bucket.. **Corrected On-Site**
21-12-4
58
Aug 23, 2024
Routine - Food
4 critical violations. 1 minor violation.
View 5 violations
High Priority - Wiping cloth sanitizer solution exceeds the maximum concentration allowed. Sanitizer Bucket (Chlorine 200ppm), employee made new solution, 100 ppm **Corrected On-Site**
41-27-4
High Priority - Time/temperature control for safety food identified in the written procedure as a food held using time as a public health control has no time marking and the time removed from temperature control cannot be determined. Sushi rice made at 11:45 am, employee placed time label **Corrected On-Site**
03F-02-5
High Priority - Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Portioned raw chicken over tempura shrimp, employee moved chicken to bottom shelf. **Corrected On-Site**
08A-17-6
High Priority - Nonfood-grade containers used for food storage - direct contact with food. Box used to storage open bag of miso paste, employee removed and p,aced on food grade container. **Corrected On-Site**
14-15-4
Basic - Floor soiled/has accumulation of debris. Inside walk in freezer/ walk in cooler, below storage racks, substantial building up of food debris and soil.
36-73-4
52
Dec 12, 2023
Routine - Food
1 major violation. 1 minor violation.
View 2 violations
Hands Clean and Properly Washed
FL-08
Floors, Walls, and Ceilings Clean and in Good Repair
FL-52
86
Sep 15, 2023
Routine - Food
No violations found.
100
Sep 8, 2023
Routine - Food
3 critical violations. 1 major violation. 5 minor violations.
View 9 violations
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Hands Clean and Properly Washed
FL-08
Employee Health Policies Present
FL-03
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Equipment, Food and Non-Food Contact Surfaces Approved
FL-35
Wiping Cloths Properly Used and Stored
FL-41
Food and Non-Food Contact Surfaces Designed and Constructed
FL-50
37
Apr 4, 2023
Routine - Food
2 critical violations. 2 major violations. 3 minor violations.
View 7 violations
High Priority - Employee handled soiled equipment or utensils and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Employee peeling raw shrimps, stepped out of station, washed hands with gloves on, after instructed employee discarded gloves and washed hands properly, placed new pair of gloves **Corrected On-Site**
12A-13-4
High Priority - Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. After 3er, attempt, Dishwasher (Chlorine 00ppm)
22-41-4
Intermediate - Handwash sink used for purposes other than handwashing. Cook line, large sponge inside sink, Employee removed **Corrected On-Site**
31A-11-4
Intermediate - No probe thermometer provided to measure temperature of food products. **Repeat Violation**
05-08-4
Basic - Drain cover(s) missing. Middle floor in sushi station
29-18-4
Basic - Employee with no hair restraint while engaging in food preparation. Employee working in sushi bar., manager provided a hat **Corrected On-Site**
13-03-4
Basic - Employee eating in a food preparation or other restricted area. Employee working on cook line, eating a croissant and drinking from a glass without cover. Manager needs to provide an schedule and a separate space from preparing area for employees to eat and drink. **Repeat Violation**
12B-02-4
52
Oct 20, 2022
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Employee Health Policies Present
FL-03
Hands Clean and Properly Washed
FL-08
Food Received at Proper Temperature
FL-12
Food Contact Surfaces Clean and Sanitized
FL-22
Non-Food Contact Surfaces Clean
FL-23
Wiping Cloths Properly Used and Stored
FL-41
64
Frequently Asked Questions
When was Nami Sushi & Grill last inspected?
The most recent health inspection at Nami Sushi & Grill on file is from Dec 17, 2025. The public record contains nine inspections in total.
What is the most common violation at Nami Sushi & Grill?
Across the inspection record, “employee with no hair restraint while engaging” has been cited two times, more than any other issue at Nami Sushi & Grill.
How does Nami Sushi & Grill compare to other restaurants in Hollywood?
Nami Sushi & Grill most recently scored 67 out of 100, which is lower than the Hollywood average of 75.
Has Nami Sushi & Grill's inspection record improved over time?
No. Recent inspections at Nami Sushi & Grill have averaged around seven violations per visit, up from roughly two earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Nami 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 Nami Sushi & Grill inspected?
Based on the inspection history on file, Nami Sushi & Grill is inspected around three times per year on average.
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