Ohya Korean Asian Kitchen & Bar
Last inspected: Nov 25, 2025
64
Score
Going back to 2024, Ohya Korean Asian Kitchen & Bar has eight inspections in the public record. Ohya Korean Asian Kitchen & Bar was last inspected on Nov 25, 2025. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
Violation counts have held steady across recent visits, averaging around three violations each.
The pattern that stands out is “certified food protection manager”, which has been cited eight times.
Compared to other Glendale restaurants (averaging 97), there's room to close the gap. On the whole, the file is mixed but not concerning.
8
Inspections
1
Critical latest
1
Major latest
4
Minor latest
Inspection History
Nov 25, 2025
Routine
1 critical violation. 1 major violation. 4 minor violations. 3 corrected on site.
View 6 violations
Expired or improperly marked ready-to-eat food not discarded
(corrected on site)
Inspector notes: Observed spice crab at sushi line with a made on date of 11/16. Food was past 7 day hold after opening or prep. Spicy crab was discarded at time of site visit. Advised training of staff with discard dates
3-501.18
Improper cooling methods used
Inspector notes: Small single door refrigerator across from grill line with an ambient temperature of 45*F. All Temperature Control for Safety foods inside were at 43*F. Equipment must be able to hold Temperature Control for Safety foods at 41*F. Person in charge called for repair. Reinspection to be completed on or before 12/5/2025
3-501.15(A)
No certified food protection manager
Inspector notes: Observed no Certified Food Protection Manager on site at time of site inspection
2-102.12(A)
Food thawed using improper method
(corrected on site)
Inspector notes: Observed meats (raw pork and beef) and vegetables being thawed in containers of water on prep table
3-501.13
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Observed sushi line staff using wet wiping cloth with no sanitizer. Wiping cloths are to be stored in sanitizer water (Bleach water at 100 ppm)
3-304.14
Floors, walls, or ceilings not easily cleanable
Inspector notes: Observed flooring by dishwasher with aggregate showing. Flooring is to be easily cleanable
6-201.11
64
Aug 18, 2025
Routine
1 critical violation. 2 minor violations. 1 corrected on site.
View 3 violations
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Observed rice in rice cooker in sushi area at 70*F. Hot hold rice is to be 135*F or greater. As per the staff, the sushi rice had been prepared the night before and left in cooler. Rice was embargoed and discarded. Advised staff to use metal stem thermometers to check temperatures of food throughout the day
3-501.16(A)(1)
Employee eating, drinking, or using tobacco in food area
Inspector notes: Observed open top cup with straw on sheving with clean dishes across from diswash location. Drinks must be stored in an assigned break area
2-401.11
No certified food protection manager
Inspector notes: Observed no staff on site with Certification from a Certified Food Protection Manager training
2-102.12(A)
78
May 1, 2025
Reinspection
2 minor violations.
View 2 violations
No certified food protection manager
Inspector notes: Observed that there were no staff on site with a certified Food Protection Manager Certification
2-102.12(A)
Physical facilities not in good repair
Inspector notes: Observed broken tiles in entry way to kitchen, in front of prep cooler for servers. Also observed missing tiles and rough floor surface in area near dish wash machine.. Floors are to be durable and easily cleanable
6-501.11
90
Apr 21, 2025
Routine
1 major violation. 3 minor violations. 1 corrected on site.
View 4 violations
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed small sandwich prep cooler perpendicular from grill line with an ambient temperature of 53*F. Cold hold equipment must be at a temperature that holds food at or below 41*F. All Temperature control for safety foods (packaged noodles) in bottom section were placed in walk in cooler. Person in charge will contact owner to repair refrigeration. Will return on or before Thursday, May 1, 2025
4-301.11
No certified food protection manager
Inspector notes: Observed that there were no staff on site with a certified Food Protection Manager Certification
2-102.12(A)
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Observed raw beef and pork in vacuum sealed packaging stored above frozen ready to eat foods such as cooked and cooled chicken wings and eggrolls. Raw meats are to be stored beneath ready to eat foods. Refrigerator was reorganized to keep raw meats below ready to eat foods
3-302.11(A3-8)
Physical facilities not in good repair
Inspector notes: Observed broken tiles in entry way to kitchen, in front of prep cooler for servers. Also observed missing tiles and rough floor surface in area near dish wash machine.. Floors are to be durable and easily cleanable
6-501.11
78
Dec 4, 2024
Routine
1 critical violation. 1 major violation. 2 minor violations. 3 corrected on site.
View 4 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- On-site Generation
(corrected on site)
Inspector notes: Observed no sanitizer at dishwash machine while dishes were being washed. Sanitizer to be at 50 ppm when sanitizing dishes. Dishwash machined sanitizer was primed and retested to be at 50 ppm. Advised kitchen staff to use test strips to verify correct sanitizer levels
4-501.114(F1-2)
Handwashing done in improper location
(corrected on site)
Inspector notes: Observed staff take drinks from cups with lids and straws and return to work without washing hands. Staff were instructed to always wash hands after taking a drink. Advised staff to set assigned area near hand sink to store drinks so staff can wash hands after drinking
2-301.15
No certified food protection manager
Inspector notes: Observed no Certified Food Protection Manager was on site during normal hours of business. A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
Wiping cloths used or stored improperly
(corrected on site)
Inspector notes: Observed sanitizer solution for wipimg cloths below 100 ppm. Sanitizer for wiping cloths to be at 100 ppm. Advised staff to check buckets with test strips for correct levels. Sanitizer re-tested at 100 ppm
3-304.14
70
Aug 16, 2024
Reinspection
1 minor violation.
View 1 violation
No certified food protection manager
Inspector notes: Observed no staff on site with Certified Food Manager training/Certificate. : A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
95
Aug 8, 2024
Reinspection
1 major violation. 1 minor violation.
View 2 violations
Temperature Measuring Devices, Ambient Air and Water- Accuracy
Inspector notes: Observed no working thermometer in walk in cooler. All cold and hot hold units must have easily readable thermometers for staff to see
4-203.12
No certified food protection manager
Inspector notes: Observed no staff on site with Certified Food Manager training/Certificate. : A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
86
Aug 7, 2024
Routine
1 critical violation. 2 major violations. 1 minor violation. 1 corrected on site.
View 4 violations
Manual and Mechanical Warewashing Equipment, Chemical Sanitization- On-site Generation
(corrected on site)
Inspector notes: Observed no sanitizer concentration at mechanical dish washing unit. Chlorine based sanitizer to be at 50 ppm. Staff replaced empty container of sanitizer with new. Rechecked and sanitizer was at 50 ppm
4-501.114(F1-2)
Temperature Measuring Devices, Ambient Air and Water- Accuracy
Inspector notes: Observed no working thermometer in walk in cooler. All cold and hot hold units must have easily readable thermometers for staff to see
4-203.12
Equipment lacks capacity to maintain safe food temperatures
Inspector notes: Observed walk in cooler with an ambient temperature of 46*F using a max/min thermometer. Multiple food items in cooler were observed to be at 46-48*F. Equipment must be in operation and able to keep cold food at 41*F. Facility has contacted repair company that should be on site by 8/8/24 in am. Will complete a reinspection of site on 8/8/2024 at 2:30 pm to verify that walk in cooler has been repaired
4-301.11
No certified food protection manager
Inspector notes: Observed no staff on site with Certified Food Manager training/Certificate. : A Certified Food Protection Manager (CFPM) is required to be on the premises during all hours of operation
2-102.12(A)
67
Frequently Asked Questions
When was Ohya Korean Asian Kitchen & Bar last inspected?
The most recent health inspection at Ohya Korean Asian Kitchen & Bar on file is from Nov 25, 2025. The public record contains eight inspections in total.
What is the most common violation at Ohya Korean Asian Kitchen & Bar?
Across the inspection record, “certified food protection manager” has been cited eight times, more than any other issue at Ohya Korean Asian Kitchen & Bar.
How does Ohya Korean Asian Kitchen & Bar compare to other restaurants in Glendale?
Ohya Korean Asian Kitchen & Bar most recently scored 64 out of 100, which is lower than the Glendale average of 97.
Has Ohya Korean Asian Kitchen & Bar's inspection record improved over time?
Results have been roughly steady. Inspections at Ohya Korean Asian Kitchen & Bar have averaged around three violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at Ohya Korean Asian Kitchen & Bar means the most recent inspection turned up a handful of issues that the health department wrote up but did not classify as critical.
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