Sushi Moto
Last inspected: Feb 13, 2026
50
Score
Sushi Moto has been inspected nine times since 2022. The latest inspection on file is from Feb 13, 2026. High risk usually means inspectors flagged either critical violations or a stack of smaller ones.
There hasn't been much movement either way: counts have stayed near four violations per visit across recent inspections.
The most common issue across all inspections has been “time/temperature control for safety food cold held”, showing up two times.
By comparison, the average Wellington facility scores 71, putting Sushi Moto on the weaker side. The pattern in the record is worth a careful look.
9
Inspections
3
Critical latest
2
Major latest
1
Minor latest
Inspection History
Feb 13, 2026
Routine - Food
3 critical violations. 2 major violations. 1 minor violation.
View 6 violations
High Priority - Employee touched soiled apron/clothes and then engaged in food preparation, handled clean equipment or utensils, or touched unwrapped single-service items without washing hands. Observed employee handle hat to put on then handled clean lid of pot with sushi rice; no hand wash. Employee washed hands. **Corrected On-Site**
12A-28-4
High Priority - Raw animal food stored over/not properly separated from ready-to-eat food. At low boy reach in cooler: raw spicy tuna stored over Krab salad. Employee stored properly. **Corrected On-Site**
08A-05-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. At glass door reach in cooler in kitchen: half and half (45F - Cold Holding) As per employee, stored over night in unit. Not prepped or portioned today. See stop Sale. **Admin Complaint**
03A-02-5
Intermediate - Menu does not identify which items contain raw or undercooked animal foods covered by the consumer advisory. On take out menu: escolar hand roll; party platters with raw fish not identified as raw.
02B-01-5
Intermediate - Food being cooled by nonapproved method as evidenced by inadequate rate of cooling during time of inspection. At flip top cooler across from cook line: cooked chicken (56F at 11:45am; 56F at 12:15pm- Cooked Cooling) As per manager, item cooling since 10am. At current rate of cooling, items will not cool from 135F to 41F in a total of 6 hours. Stored double panned and over stacked. ; cut cabbage (47Fat 11:45am; 47F at 12:15pm - Ambient Cooling) As per manager, item cooling since 10am. At current rate of cooling, items will not cool to 41F in a total of 4 hours. Stored double panned and over stacked. Advised operator to quick chill Items.
03D-15-4
Basic - Wiping cloth chlorine sanitizing solution not at proper minimum strength. Sanitizer Bucket (Chlorine 0ppm) Operator corrected to Sanitizer Bucket (Chlorine 100ppm) **Corrected On-Site**
21-07-4
50
Aug 13, 2025
Routine - Food
2 critical violations. 1 minor violation.
View 3 violations
High Priority - - From initial inspection : High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer both locations Raw chicken over crab wontons. Operator stored properly **Corrected On-Site** **Warning** - From follow-up inspection 2025-08-13: Reach in freezer Raw fish over imitation crab Operator stored properly **Admin Complaint**
08A-02-6
High Priority - - From initial inspection : High Priority - Live, small flying insects found Approximately 6 flying around dishwasher area. Operator started to kill some of the flies **Warning** - From follow-up inspection 2025-08-13: Observed 1 live flying around on dishwasher area. Operator killed **Admin Complaint**
35A-02-7
Basic - - From initial inspection : Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator removed from bag. Product stored for couple of hours **Corrected On-Site** **Warning** - From follow-up inspection 2025-08-13: Same raw tuna and escolar . Operator removed from bag **Time Extended**
06-09-1
70
Aug 12, 2025
Routine - Food
6 critical violations. 1 minor violation.
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. Observed employee handling soiled towel than proceeded to assembled sushi rolls. Employee washed hands **Corrected On-Site** **Warning**
12A-13-4
High Priority - Live, small flying insects found Approximately 6 flying around dishwasher area. Operator started to kill some of the flies **Warning**
35A-02-7
High Priority - Non-food grade paper/paper towel used as liner for food container. For storage with raw fish eggs. Operator removed **Corrected On-Site** **Warning**
14-86-1
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Reach in freezer both locations Raw chicken over crab wontons. Operator stored properly **Corrected On-Site** **Warning**
08A-02-6
High Priority - Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sushi cooler, raw tuna 48F cold holding, raw salmon 48 F cold holding, imitation crab meat 48F cold holding, eel 48F cold holding Cook line cooler , cooked pork 46F cold holding, egg drop soup 70F cold holding, Per operator products stored for approximately 1 hour. Per operator products not prepared or portioned today. Operator iced down **Corrective Action Taken** **Warning**
03A-02-5
High Priority - Warewashing sanitizing solution exceeding the maximum concentration allowed. At 200 ppm++ Operator corrected to 100 ppm chlorine **Corrected On-Site** **Warning**
41-18-4
Basic - Commercially processed reduced oxygen packaged fish bearing a label indicating that it is to remain frozen until time of use no longer frozen and not removed from reduced oxygen package. Operator removed from bag. Product stored for couple of hours **Corrected On-Site** **Warning**
06-09-1
39
Jun 12, 2025
Routine - Food
1 critical violation. 1 major violation. 2 minor violations.
View 4 violations
High Priority - Raw animal foods not properly separated from each other in holding unit based upon minimum required cooking temperature. Raw chicken over raw eggs in walk in cooler Removed **Corrected On-Site**
08A-20-5
Intermediate - Handwash sink not accessible for employee use at all times. Two stools blocking hand sink Removed **Corrected On-Site**
31A-09-4
Basic - Stored food not covered. Fried vegetables in freezer **Corrected On-Site**
08B-12-5
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit. 80F - at soup warmer Removed container of water **Corrected On-Site**
10-07-4
70
Oct 3, 2024
Routine - Food
No violations found.
100
Mar 21, 2024
Routine - Food
1 critical violation. 1 major violation. 4 minor violations.
View 6 violations
Hands Clean and Properly Washed
FL-08
Required Records Available; Shellstock Tags/Labels
FL-14
Proper Hot and Cold Holding Temperatures
FL-21
Food Contact Surfaces Clean and Sanitized
FL-22
Equipment Adequate to Maintain Product Temperature
FL-29
Lighting Adequate; Required Shields in Place
FL-36
58
Dec 7, 2023
Routine - Food
1 critical violation. 1 minor violation.
View 2 violations
High Priority - Raw animal food stored over or with ready-to-eat food in a freezer - not all products commercially packaged. Raw chicken and raw beef over crab Rangoon in one door reach in freezer. Food not commercially packaged. Removed **Corrected On-Site**
08A-02-6
Basic - Raw fruits/vegetables not washed prior to preparation. In use Avocados contain stickers
08B-39-4
82
Jan 25, 2023
Routine - Food
1 critical violation. 2 minor violations.
View 3 violations
Hands Clean and Properly Washed
FL-08
Adequate Handwashing Facilities Supplied and Accessible
FL-10
Food Contact Surfaces Clean and Sanitized
FL-22
74
Jul 25, 2022
Routine - Food
2 critical violations. 4 minor violations.
View 6 violations
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.at 200 ppm+ Operator corrected to 100 ppm chlorine **Corrected On-Site**
41-15-5
High Priority - Nonfood-grade bags( thank you to go bags )used in direct contact with food.( cooked noodles and roasted pork) Operator removed **Corrected On-Site**
14-31-5
Basic - Reach-in cooler interior/shelves have accumulation of soil residues.
22-16-4
Basic - A container with cooking oil stored on floor. Operator stored properly **Corrected On-Site**
08B-38-4
Basic - In-use utensil stored in standing water less than 135 degrees Fahrenheit.at 101°F. Operator corrected to 157°F water **Corrected On-Site**
10-07-4
Basic - Nonfood-contact surface soiled with grease, food debris, dirt, slime or dust. Multiple shelving dirty around the restaurant.
23-03-4
61
Frequently Asked Questions
When was Sushi Moto last inspected?
The most recent health inspection at Sushi Moto on file is from Feb 13, 2026. The public record contains nine inspections in total.
What is the most common violation at Sushi Moto?
Across the inspection record, “time/temperature control for safety food cold held” has been cited two times, more than any other issue at Sushi Moto.
How does Sushi Moto compare to other restaurants in Wellington?
Sushi Moto most recently scored 50 out of 100, which is lower than the Wellington average of 71.
Has Sushi Moto's inspection record improved over time?
Results have been roughly steady. Inspections at Sushi Moto have averaged around four violations per visit across the recent record.
What does a high risk rating mean?
A high risk rating at Sushi Moto 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 Moto inspected?
Based on the inspection history on file, Sushi Moto is inspected around three times per year on average.
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