Sushi Factory
Last inspected: Apr 9, 2025
17
Score
Going back to 2022, Sushi Factory has seven inspections in the public record. The latest inspection on file is from Apr 9, 2025. A high risk rating points to multiple serious findings at the most recent inspection.
Recent visits have flagged more than earlier ones: around 17 violations per visit lately, up from roughly 12 violations before.
The most common issue across all inspections has been “cases of plastic bottles stored on floor in the dining area”, showing up five times.
Compared to other Melbourne restaurants (averaging 84), there's room to close the gap. The pattern in the record is worth a careful look.
7
Inspections
3
Critical latest
6
Major latest
15
Minor latest
Inspection History
Apr 9, 2025
Routine - Food
3 critical violations. 6 major violations. 15 minor violations.
View 24 violations
High Priority - Food-contact surfaces in contact with time/temperature control for safety food not cleaned at least every four hours. Sushi cutting board on the sushi line.
22-11-5
High Priority - Operating with an expired Division of Hotels and Restaurants license.
50-17-3
High Priority - Sewage/wastewater backing up through floor drains. When running dish machine and drain 3 bay sink water started to back up on floor in dish room.
28-26-5
Intermediate - Handwash sink not accessible for employee use at all times. In dish room plumbing not connected.
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. Sushi bar and at the hand sink in the warehouse washing area. **Corrected On-Site** **Repeat Violation**
31B-02-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Intermediate - Spray bottle containing toxic substance not labeled. Kitchen
41-17-4
Intermediate - Two-compartment sink used for warewashing. Informed owner they need to use 3 comp sink or dish washer for proper ware washing.
16-28-4
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. All sushi fish items on menu
02B-01-5
Basic - Employee personal food not properly identified and segregated from food to be served to the public. In the walk in cooler, cook line coolers.
08B-49-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Couch and kids toys stored in the kitchen.
40-06-5
Basic - Exterior door has a gap at the threshold that opens to the outside.
35B-01-4
Basic - Light not functioning in the hood system.
36-62-4
Basic - Living quarters that open directly into a public food service establishment without complete partitioning and/or self-closing doors. Couch in kitchen
43-01-4
Basic - No mop sink or curbed cleaning facility provided at establishment.
29-27-4
Basic - Time/temperature control for safety food thawed in an improper manner. Thawing raw shrimp in standing water.
06-01-5
Basic - Unnecessary items/unused equipment on the premises. Several coolers on the sushi line and in the kitchen not longer working.
33-31-5
Basic - Wall soiled with accumulated grease, and dust. Kitchen.
36-27-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.
10-07-4
Basic - Bathroom located inside establishment not completely enclosed with tight-fitting, self-closing doors. Employee restroom
32-04-4
Basic - Can opener blade not readily removable for cleaning or replacement.
14-21-4
Basic - Cases of plastic bottles stored on floor in the dining area.
08B-38-4
Basic - Cutting board has cut marks and is no longer cleanable.
14-09-4
Basic - Employee beverage container on microwave.
12B-07-4
17
Nov 5, 2024
Routine - Food
3 critical violations. 3 major violations. 5 minor violations.
View 11 violations
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale.
03F-01-5
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw shrimp in 2 drawer cook line cooler **Corrected On-Site**
08A-20-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. lettuce (45F - Cold Holding); tofu (45F - Cold Holding)
03A-02-5
Intermediate - Handwash sink not accessible for employee use at all times. Empty box in hand wash sink in kitchen by dish area **Corrected On-Site**
31A-09-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. In kitchen by dish area
31B-02-4
Intermediate - No soap provided at handwash sink. In kitchen by dish area
31B-03-4
Basic - Carbon dioxide/helium tanks not adequately secured. Several tanks not secured
51-11-4
Basic - Equipment in poor repair. Walk in freezer not working. No food is stored in it.
14-11-5
Basic - No handwashing sign provided at a hand sink used by food employees. Bar hand wash sink
31B-04-4
Basic - Single-service articles improperly stored. Single service styrofoam containers stored on floor in dry storage **Corrected On-Site**
25-05-4
Basic - Standing water in floor drain/floor drain draining very slowly. Hand wash drain at bar very slow draining
29-19-4
37
Jan 17, 2024
Complaint Full
2 critical violations. 5 major violations. 10 minor violations.
View 17 violations
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. 0 ppm **Corrected On-Site**
22-41-4
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
03F-02-5
Intermediate - Handwash sink used for purposes other than handwashing. Items stored in sink by dishwasher
31A-11-4
Intermediate - No paper towels or mechanical hand drying device provided at handwash sink. 2 hand wash sinks **Corrected On-Site**
31B-02-4
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked noodle walk in cooler
02C-02-5
Intermediate - Spray bottle containing toxic substance not labeled.
41-17-4
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade
22-02-4
Basic - Bowl or other container with no handle used to dispense food. Cup used for scooping sugar
14-01-5
Basic - Carbon dioxide/helium tanks not adequately secured. **Corrected On-Site**
51-11-4
Basic - Equipment in poor repair. Ice machine not working
14-11-5
Basic - Food stored on floor. Soy sauce and frying oil
08B-38-4
Basic - Ice buildup in reach-in freezer and/or walk-in freezer. Walk in freezer
14-69-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters
23-03-4
Basic - Stored food not covered. Cooked shrimp walk in freezer
08B-12-5
Basic - Unsealed concrete floor in food preparation, food storage, warewashing area or bathroom. Kitchen
36-02-5
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
14-17-4
Basic - Working containers of food removed from original container not identified by common name. Salt/sugar cookline not labeled
02D-01-5
27
Sep 28, 2023
Routine - Food
4 critical violations. 2 major violations. 8 minor violations.
View 14 violations
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. Ran dish machine Dishwasher (Chlorine 00ppm); tried to prime machine still won't sanitize, operator set up triple sink Triple Sink (Chlorine 100ppm) and is calling repair for dishmachine. Able to fix machine while here retested dishmachine 100ppm**Corrected On-Site** **Corrected On-Site**
22-41-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. Raw shelled eggs over soy sauce in cookline unit drawers Raw chicken and raw shrimp over tomato's in cookline unit drawers **Corrected On-Site**
08A-05-6
High Priority - Stop Sale issued on time/temperature control for safety food due to temperature abuse. Kept in cooler overnight cooked eel (47F - Cold Holding), operator discarded
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Stocked this morning suggested rapid chill on items Drawers at sushi bar- raw tuna (46F - Cold Holding); raw salmon (46F - Cold Holding); raw white fish (45F - Cold Holding); Retemped raw tuna 35f raw salmon 37f raw white fish 38F Kept in cooler overnight, operator discarded cooked eel (47F - Cold Holding) **Corrected On-Site**
03A-02-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Can opener blade left over food debris **Corrected On-Site**
22-02-4
Intermediate - Paper towel dispenser at handwash sink not working/unable to dispense paper towels. Sink by dishpit **Corrective Action Taken**
31B-05-4
Basic - Accumulation of debris inside warewashing machine.
16-03-4
Basic - Bowl or other container with no handle used to dispense food. Using bowl to scoop corn starch in closet storage room **Corrected On-Site**
14-01-5
Basic - Equipment in poor repair. Gasket on walk in cooler coming off or door
14-11-5
Basic - Food stored on floor. Jugs of oil on floor end of cookline
08B-38-4
Basic - In-use utensil in non-time/temperature control for safety food not stored with handle above top of food within a closed container. Measuring cup handle submerged in soy sauce bucket end of cookline **Corrected On-Site**
10-01-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. Whisk in standing water temped at 74F **Corrected On-Site**
10-07-4
Basic - Unwashed fruits/vegetables stored with ready-to-eat food. Avocados still have stickers on them at sushi drawer reach in
08B-17-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. **Repeat Violation**
14-17-4
30
Feb 20, 2023
Routine - Food
2 critical violations. 3 major violations. 5 minor violations.
View 10 violations
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. Educated forgot to put time on cooker **Corrected On-Site**
03F-02-5
High Priority - Wiping cloth solution exceeding the maximum concentration allowed stored in a location that could result in the cross contamination of food, equipment, utensils, linens, single-service, or single-use articles. 400 ppm. Corrected to 50ppm **Corrected On-Site**
41-15-5
Intermediate - Food-contact surface soiled with food debris, mold-like substance or slime. Cutting board sushi cooler
22-02-4
Intermediate - No chemical test kit provided when using sanitizer at three-compartment sink/warewashing machine or wiping cloths. Chlorine. Out of strips will order Inspector supplied some **Corrective Action Taken**
16-37-1
Intermediate - Ready-to-eat, time/temperature control for safety food prepared onsite and held more than 24 hours not properly date marked. Cooked fish walk in cooler
02C-02-5
Basic - Accumulation of debris on exterior of warewashing machine.
16-21-4
Basic - Cutting board has cut marks and is no longer cleanable. Sushi cutting board
14-09-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Hood filters Gaskets reach in cooler sushi bar **Repeat Violation**
23-03-4
Basic - Open dumpster lid.
33-16-4
Basic - Walk-in cooler/freezer shelves with rust that has pitted the surface. Walk in cooler
14-17-4
43
Aug 10, 2022
Routine - Food
1 critical violation. 2 major violations. 8 minor violations.
View 11 violations
High Priority - - From initial inspection : High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork dumpling (57F - Cold Holding); cooked noodles (55F - Cold Holding); hot sushi roll (55F - Cold Holding); dynamite roll (57F - Cold Holding); crab sticks with cream cheese (54F - Cold Holding); raw chicken (53F - Cold Holding); raw beef (53F - Cold Holding) - From follow-up inspection 2022-08-10: **Time Extended**
03A-02-5
Intermediate - - From initial inspection : Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Both manager are not aware of the danger zones of cold holding temperature. - From follow-up inspection 2022-08-10: **Time Extended**
53A-10-4
Intermediate - - From initial inspection : Intermediate - Person in charge not ensuring employees are properly maintaining the temperatures of time/temperature control for safety foods during hot and cold holding. - From follow-up inspection 2022-08-10: **Time Extended**
53A-17-1
Basic - - From initial inspection : Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to scoop spices. **Repeat Violation** - From follow-up inspection 2022-08-10: **Time Extended**
14-01-5
Basic - - From initial inspection : Basic - Cases of seafood stored on floor in the walk in freezer. - From follow-up inspection 2022-08-10: **Time Extended**
08B-38-4
Basic - - From initial inspection : Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket and back pack stored with food. At the sushi bar purse on counter - From follow-up inspection 2022-08-10: **Time Extended**
40-06-5
Basic - - From initial inspection : Basic - Gaskets soiled on cook line cooler. Hood filters heavily soiled. - From follow-up inspection 2022-08-10: **Time Extended**
23-03-4
Basic - - From initial inspection : Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site** - From follow-up inspection 2022-08-10: **Time Extended**
10-12-5
Basic - - From initial inspection : Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks - From follow-up inspection 2022-08-10: **Time Extended**
25-02-4
Basic - - From initial inspection : Basic - Walls heavily soiled with accumulated grease, food debris. Cook line **Repeat Violation** - From follow-up inspection 2022-08-10: **Time Extended**
36-27-5
Basic - - From initial inspection : Basic - Working containers of food removed from original container not identified by common name. Spices - From follow-up inspection 2022-08-10: **Time Extended**
02D-01-5
47
Aug 8, 2022
Routine - Food
8 critical violations. 7 major violations. 10 minor violations.
View 25 violations
High Priority - Employee failed to wash hands before putting on gloves to initiate a task working with food. Sushi cook walked around kitchen handling soiled items applied gloves without washing hand.
12A-07-5
High Priority - Employee touching ready-to-eat food with their bare hands - food was not being heated as a sole ingredient to 145 degrees F or immediately added to other ingredients to be cooked/heated to the minimum required temperature to allow bare hand contact. Establishment has no approved Alternative Operating Procedure. Sushi cook handling cucumber barehanded when slicing.
09-01-4
High Priority - Nonexempt fish offered raw or undercooked has not undergone proper parasite destruction. Fish must be fully cooked or discarded. For sushi grade fish
01D-01-5
High Priority - Pesticide/insecticide labeled for household use only present in establishment. Stored next to clean pans
41-05-4
High Priority - Sushi rice utilized time not discarded from over night.
01B-02-5
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. pork dumpling (57F - Cold Holding); cooked noodles (55F - Cold Holding); hot sushi roll (55F - Cold Holding); dynamite roll (57F - Cold Holding); crab sticks with cream cheese (54F - Cold Holding); raw chicken (53F - Cold Holding); raw beef (53F - Cold Holding)
03A-02-5
High Priority - Time/temperature control for safety food held using time as a public health control marked with a time that exceeds the 4-hour limit. See stop sale. Sushi rice from last night
03F-01-5
High Priority - Ants around hand sink on front line.
35A-09-4
Intermediate - Certified food manager unable to answer basic Food Code questions pertaining to safe operation of establishment. Both manager are not aware of the danger zones of cold holding temperature.
53A-10-4
Intermediate - Employee washed hands in a sink other than an approved handwash sink.used to bay sink
12A-03-4
Intermediate - No soap or paper towels or mechanical hand drying device provided at handwash sink. Expo line
31B-02-4
Intermediate - No soap provided at handwash sink. Dish area
31B-03-4
Intermediate - No written procedures available for use of time as a public health control to hold time/temperature control for safety food.
03F-10-5
Intermediate - Original container of toxic substance or chemical does not bear the manufacturer's label.
41-21-4
Intermediate - Person in charge not ensuring employees are properly maintaining the temperatures of time/temperature control for safety foods during hot and cold holding.
53A-17-1
Basic - Bowl or other container with no handle used to dispense food. Soufflé cup used to scoop spices. **Repeat Violation**
14-01-5
Basic - Cases of seafood stored on floor in the walk in freezer.
08B-38-4
Basic - Employee personal items stored in or above a food preparation area, food, clean equipment and utensils, or single-service items. Jacket and back pack stored with food. At the sushi bar purse on counter
40-06-5
Basic - Gaskets soiled on cook line cooler. Hood filters heavily soiled.
23-03-4
Basic - In-use ice scoop stored on soiled surface between uses. **Corrected On-Site**
10-12-5
Basic - No copy of latest inspection report available.
51-18-6
Basic - Unwrapped single-service utensils not presented so that only the handles are touched. Forks
25-02-4
Basic - Walls heavily soiled with accumulated grease, food debris. Cook line **Repeat Violation**
36-27-5
Basic - Water leaking from pipe and/or faucet/handle. 3 bay sink
29-11-4
Basic - Working containers of food removed from original container not identified by common name. Spices
02D-01-5
9
Frequently Asked Questions
When was Sushi Factory last inspected?
The most recent health inspection at Sushi Factory on file is from Apr 9, 2025. The public record contains seven inspections in total.
What is the most common violation at Sushi Factory?
Across the inspection record, “cases of plastic bottles stored on floor in the dining area” has been cited five times, more than any other issue at Sushi Factory.
How does Sushi Factory compare to other restaurants in Melbourne?
Sushi Factory most recently scored 17 out of 100, which is lower than the Melbourne average of 84.
Has Sushi Factory's inspection record improved over time?
No. Recent inspections at Sushi Factory have averaged around 17 violations per visit, up from roughly 12 earlier in the record.
What does a high risk rating mean?
A high risk rating at Sushi Factory means the most recent inspection flagged either critical violations or a substantial number of smaller ones. Diners may want to read the violation details before deciding to visit.
How often is Sushi Factory inspected?
Based on the inspection history on file, Sushi Factory is inspected around three times per year on average.
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