Kochi Sushi and Steakhouse

1800 Plainfield Pike, Cranston, RI 02921

Japanese / Sushi

License: Seats - 50 or More

Last inspected: Jan 6, 2026

Score

High Risk

With just two inspections in the record, there isn't enough history to establish a clear pattern. On Jan 6, 2026, the health department conducted the most recent visit. A high risk tier suggests the facility had a rough recent inspection, with multiple violations on record.

The trend has been moving in the right direction: 10 violations last time, six this time.

Across the inspection history, approved thawing methods used is the issue that surfaces most often, recorded two times.

Restaurants in Cranston average 88, so Kochi Sushi and Steakhouse trails the local norm. This restaurant has more on its record than most do.

Inspections

Critical latest

Major latest

Minor latest

Inspection History

Jan 6, 2026

Routine

2 critical violations. 3 major violations. 1 minor violation. 6 corrected on site.

View 6 violations

Raw and ready-to-eat foods not properly separated (corrected on site)

Inspector notes: Raw animal foods (chicken) were observed stored above ready-to-eat foods (vegetables) in the walk-in refrigerator. Raw animal foods must be separated from raw ready-to-eat food such as vegetables during storage. PIC relocated product at the time of inspection. Guidance document posted on walk-in door to be followed.

3-302.11

Toxic materials not stored separately from food (corrected on site)

Inspector notes: Employees' medicines were not stored to prevent the contamination of food, equipment, or utensils. Bottle relocated to appropriate location away from food/ food prep area.

7-201.11

Food thawed using improper method (corrected on site)

Inspector notes: ROP seafood was observed thawing with package still in tact. Seafood was observed under 38 degrees. PIC removed seafood from package. Proper thawing procedures reviewed with PIC.

3-501.13

Equipment or utensils not clean (corrected on site)

Inspector notes: Food contact surfaces of equipment/utensils (can opener) were observed with an accumulation of food and debris. The food contact surfaces of equipment must be clean to sight and touch. PIC took it to dishwasher to be fully cleaned and sanitized.

4-601.11(A)

Ready-to-eat food not date marked (corrected on site)

Inspector notes: Various foods were observed not marked with the date of preparation. Ready-to-eat time/temperature control for safety (TCS) foods prepared in the establishment and held for more than 24 hours must be marked with the date of preparation. Proper date marking reviewed with PIC. PIC started date marking according to the day of prep.

3-501.17

In-use utensils stored improperly between uses (corrected on site)

Inspector notes: A knife was observed stored between prep unit and prep table. Proper storage reviewed with PIC. Knife was placed in dishwasher.

3-304.12

Nov 15, 2023

Routine

1 critical violation. 3 major violations. 6 minor violations. 4 corrected on site.

View 10 violations

Plumbing system not maintained in good repair

Inspector notes: The handwashing sink in the bar area(cold water knob not dispensing water and has low water pressure)and the prep sink (hot water knob not dispensing water).

5-205.15

Equipment or utensils not clean (corrected on site)

Inspector notes: Food contact surfaces of equipment/utensils (can opener, slicer, knives, and ice machine) were observed with an accumulation of food, debris, or biofilm. The food contact surfaces of equipment must be clean to sight and touch.PIC voluntarily disposed of ice.

4-601.11(A)

Food thawed using improper method (corrected on site)

Inspector notes: Inpsector observed shrimp and meat ribs thawing in a bucket of water on the counter. Time/temperature control for safety (TCS) foods must be thawed in one of the following manners: under refrigeration (41 degrees Fahrenheit or less); completely submerged under running water; as part of the cooking process; or in the microwave if cooked immediately after thawing. PIC removed and stored in walk in cooler.

3-501.13

Thermometers provided & accurate

Inspector notes: Thermometers are lacking in several refrigeration unit(s). Cold holding equipment used for time/temperature control for safety (TCS) foods must have at least one thermometer that is located to allow easy viewing of the temperature display.

4-203.12

Physical facilities not cleaned at required frequency

Inspector notes: The floors under/behind equipment have an accumulation of soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.

6-501.12

Food contaminated by miscellaneous source (corrected on site)

Inspector notes: Inspector observed hand towels covering various food product. FOOD shall be protected from contamination that may result from a factor or source.

3-307.11

In-use utensils stored improperly between uses (corrected on site)

Inspector notes: Knife is stored on an unclean surface (in between prep units) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location.

3-304.12

Food & non-food contact surfaces cleanable, properly designed, constructed, & used

Inspector notes: Wood is used in the construction of food storage shelves in the back kitchen area. Non-food contact surfaces of equipment that are exposed to splash, spillage, or other food soiling or that require frequent cleaning must be constructed of a nonabsorbent and smooth material.

4-101.17

Nonfood-contact surfaces not cleaned at required frequency

Inspector notes: The non-food contact surfaces of the shelves in sushi and kitchen area have an accumulation of food residue, and other debris.

4-602.13

Handwashing sign not posted

Inspector notes: Handwashing signage is lacking in restrooms. A sign or poster that notifies FOOD EMPLOYEES to wash their hands shall be provided at all HANDWASHING SINKS used by FOOD EMPLOYEES.

6-301.14

Frequently Asked Questions

When was Kochi Sushi and Steakhouse last inspected?

The most recent health inspection at Kochi Sushi and Steakhouse on file is from Jan 6, 2026. The public record contains two inspections in total.

What is the most common violation at Kochi Sushi and Steakhouse?

Across the inspection record, approved thawing methods used has been cited two times, more than any other issue at Kochi Sushi and Steakhouse.

How does Kochi Sushi and Steakhouse compare to other restaurants in Cranston?

Kochi Sushi and Steakhouse most recently scored 52 out of 100, which is lower than the Cranston average of 88.

Has Kochi Sushi and Steakhouse's inspection record improved over time?

Yes. Recent inspections at Kochi Sushi and Steakhouse have turned up fewer violations than earlier ones, with the latest finding around six violations compared to about 10 previously.

What does a high risk rating mean?

A high risk rating at Kochi Sushi and Steakhouse 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.

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