Japanese Sushi
Last inspected: Mar 30, 2026
67
Score
Across the available record, Japanese Sushi has three inspections on file, the first dated 2024. Japanese Sushi was last inspected on Mar 30, 2026. A medium risk score generally means inspectors found things to fix, though most weren't urgent.
The trend has been favorable: violation counts have eased from around eight violations to closer to five violations per visit over the last few inspections.
Looking across the full record, “non-food contact surfaces clean” is the recurring theme, flagged three times.
That's lower than the typical Providence restaurant, which scores around 80. Taken together, the history looks like that of a busy facility working through the usual inspection cycle.
3
Inspections
1
Critical latest
1
Major latest
3
Minor latest
Inspection History
Mar 30, 2026
Routine
1 critical violation. 1 major violation. 3 minor violations.
View 5 violations
Hot or cold food held at improper temperature
Inspector notes: Spam and tofu observed held at 55-71 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Discussed not leaving food on counter longer than necessary during food preparation. PIC voluntarily disposed.
3-501.16(A)
Food thermometer not available or accessible
Inspector notes: The establishment is lacking a thermometer to test food temperatures. Food temperature measuring devices shall be provided and be readily accessible for checking cooking, cooling, reheating, and hot/cold holding temperatures of time/temperature control for safety (TCS) foods.
4-302.12
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean in the back area. Single service items observed stored on the floor. Single service items must be stored at least 6 inches above the floor.
4-903.11(A)
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the chest freezer have an accumulation of frost and debris.
4-602.13
Physical facilities not cleaned at required frequency
Inspector notes: The exhaust fan has an accumulation of dust and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
67
Apr 16, 2024
Reinspection for Opening
2 minor violations.
View 2 violations
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the window exterior exhaust fan above food prep area, and the grease trap have an accumulation of dust, grease, and other debris.
4-602.13
Physical facilities not in good repair
Inspector notes: The left hand sink on the service line is in poor repair, with the drain pipe disconnected. The physical facilities must be maintained in good repair. PIC said the right hand sink will be used until it is repaired later today.
6-501.11
90
Apr 9, 2024
Opening
3 critical violations. 1 major violation. 9 minor violations. 4 corrected on site.
View 13 violations
Raw and ready-to-eat foods not properly separated
Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination. Raw chicken observed stored above raw pork. Proper storage for refrigeration poster given to PIC.
3-302.11
Person in charge present, demonstrates knowledge, and performs duties
(corrected on site)
Inspector notes: The quaternary ammonium concentration in the sanitizing solution of the 3-bay sink was 100 parts per million (ppm). According to the manufacturer's use directions, the concentration of the quaternary ammonium must be 150-400 ppm. PIC adjusted sanitizer during inspection.
4-501.114
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Garlic in water labeled Refrigerate After Opening was observed held at 65 degrees Fahrenheit. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Disposed.
3-501.16(A)
Person in charge lacks food safety knowledge
Inspector notes: The Person in charge did not assure compliance with critical code requirements. Management's plan for assessing, monitoring, and controlling foodborne disease hazards is inadequate.
2-102.11
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the following have an accumulation of dust, dirt, food residue, and other debris: refrigerators freezer refrigerators in back area used for dry storage light switches exterior exhaust fan storage drawers Lowboy freezer has an accumulation of ice and frost.
4-602.13
Physical facilities not in good repair
Inspector notes: The insulation on a ceiling pipe in the back area is in poor repair, torn with spun insulation exposed. The physical facilities must be maintained in good repair.
6-501.11
Unnecessary items or litter present on premises
Inspector notes: Unnecessary and/or non-functional equipment or items were observed throughout the establishment, including 2 door refrigerator as well as wood platforms used for storage, and all unused items in back room. Establishments shall be kept free of unnecessary and/or non-functional equipment and litter to prevent harborage conditions.
6-501.114
Physical facilities not cleaned at required frequency
Inspector notes: The floors especially in the back area have an accumulation of rocks, dirt, soil residue and debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Food storage containers not labeled with contents
Inspector notes: Working containers of several dry ingredients are not labeled with the common name of the food. Working containers holding food or food ingredients that are removed from their original packages, such as flour, herbs, salt, sugar, and spices must be labeled with the common name of the food.
3-302.12
Employee not wearing required hair restraint
(corrected on site)
Inspector notes: Staff were observed not wearing hair restraints. Food employees must wear hair restraints such as hats, hair coverings, or nets that are worn to effectively keep their hair from contacting exposed food, clean equipment/utensils, linens, and unwrapped single-service and single-use articles.
2-402.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: Tongs observed stored in stagnant water between uses.
3-304.12
Cleaned equipment or utensils stored improperly
Inspector notes: Single service items are not being stored properly in their original protective package and/or are stored on a surface that is not clean in the food prep area.
4-903.11(A)
Equipment not in good repair or proper adjustment
Inspector notes: The cutting board used as a splash guard next to the 3 bay sink area was not in good repair, detaching from edge which impacts the area to be cleaned and sanitized..
4-501.11
37
Frequently Asked Questions
When was Japanese Sushi last inspected?
The most recent health inspection at Japanese Sushi on file is from Mar 30, 2026. The public record contains three inspections in total.
What is the most common violation at Japanese Sushi?
Across the inspection record, “non-food contact surfaces clean” has been cited three times, more than any other issue at Japanese Sushi.
How does Japanese Sushi compare to other restaurants in Providence?
Japanese Sushi most recently scored 67 out of 100, which is lower than the Providence average of 80.
Has Japanese Sushi's inspection record improved over time?
Yes. Recent inspections at Japanese Sushi have averaged around five violations per visit, down from roughly eight earlier in the record.
What does a medium risk rating mean?
A medium risk rating at Japanese Sushi 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 Japanese Sushi inspected?
Based on the inspection history on file, Japanese Sushi is inspected around two times per year on average.
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