O Sushi Restaurant and Bar
Last inspected: May 6, 2025
70
Score
Inspectors have visited O Sushi Restaurant and Bar four times, with records going back to 2023. The most recent visit was on May 6, 2025. A medium risk rating points to a few notable findings at the last inspection, though nothing severe.
Recent inspections have turned up roughly the same number of issues each time, hovering near four violations per visit.
The pattern that stands out is “food-contact surfaces”, which has been cited three times.
O Sushi Restaurant and Bar's latest score of 70 falls below the North Kingstown average of 88. Nothing in the record is alarming, but there's room to improve.
4
Inspections
1
Critical latest
2
Major latest
0
Minor latest
Inspection History
May 6, 2025
Routine
1 critical violation. 2 major violations. 3 corrected on site.
View 3 violations
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Chlorine sanitizer solution was observed in excess of 200 parts per million (ppm). A chlorine sanitizer solution applied to food contact surfaces must be between 50-100 ppm.
7-204.11
Improper cooling methods used
(corrected on site)
Inspector notes: Proper cooling methods were not used for time/temperature control for safety (TCS) foods. Chicken was placed hot in the prep unit in containers greater than four inches deep.
3-501.15
Food thawed using improper method
(corrected on site)
Inspector notes: Reduced oxygen packaged (ROP) seafood (eel) was observed thawed with the package intact. ROP seafood must be completely removed from the package when thawing. Eel was observed held at 36-38 degrees Fahrenheit during time of inspection. Eel was removed from the package during time of inspection.
3-501.13
70
Feb 15, 2024
Routine
4 major violations. 2 minor violations. 5 corrected on site.
View 6 violations
Handwashing sink blocked, inaccessible, or used improperly
(corrected on site)
Inspector notes: A container was observed in the sushi bar hand-washing sink. A hand-washing sink must not be used for purposes other than hand washing.
5-205.11
Equipment or utensils not clean
(corrected on site)
Inspector notes: Food contact surfaces of equipment/utensils (ice machine and meat pounder) were observed with an accumulation of biofilm, food, and debris. The food contact surfaces of equipment must be clean to sight and touch. The ice machine was taken out of service and cleaned during time of inspection. Ice was voluntarily disposed of (see attached disposal form). The meat pounder was cleaned during time of inspection.
4-601.11(A)
Food thawed using improper method
(corrected on site)
Inspector notes: Reduced oxygen packaged (ROP) seafood (eel and imitation crab), labeled keep frozen, were observed thawing with the package intact. ROP seafood must be removed from the package or the package must be cut open during thawing. The eel was observed held at 34 degrees Fahrenheit and the imitation crab was observed held at 35 degrees Fahrenheit during time of inspection. Both packages were cut open during time of inspection.
3-501.13
Food-contact surface not smooth, sealed, or easily cleanable
(corrected on site)
Inspector notes: Establishment is reusing disposable bamboo skewers. The food contact surfaces of the disposable bamboo skewers can not effectively be cleaned. Establishment must discontinue reusing disposable bamboo skewers.
4-202.11
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility 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
Nonfood-contact surfaces not cleaned at required frequency
(corrected on site)
Inspector notes: The non-food contact surfaces of the shelves have an accumulation of dust, dirt, food residue, and other debris. Shelves were cleaned during time of inspection.
4-602.13
61
May 9, 2023
Re-Inspection
1 major violation. 1 minor violation. 2 corrected on site.
View 2 violations
Equipment or utensils not clean
(corrected on site)
Inspector notes: The chlorine concentration in the sanitizing solution of the sanitizing bucket was 25 parts per million (ppm). The concentration of chlorine in the sanitizing solution must be between 50-100 ppm. A new chlorine sanitizing solution was made at 50 ppm during time of inspection.
4-601.11(A)
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The knife sharpener is stored on an unclean surface (between the prep unit and table) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location. Knife sharpener was removed and cleaned during time of inspection.
3-304.12
86
Apr 19, 2023
Routine
6 critical violations. 1 major violation. 6 minor violations. 7 corrected on site.
View 13 violations
Hands not washed when required
Inspector notes: Employees were observed changing gloves without washing their hands. Food employees must wash their hands before putting on gloves.
2-301.14
Hands not washed when required
(corrected on site)
Inspector notes: An employee was observed preparing raw chicken and then touching equipment (opening the prep unit door) without washing their hands. Employees must wash their hands when switching tasks. The employee washed their hands and then sanitized the prep unit during time of inspection.
2-301.14
Raw and ready-to-eat foods not properly separated
(corrected on site)
Inspector notes: Raw animal foods were not stored properly to prevent cross-contamination. Raw chicken was observed over raw beef. Except when combined as ingredients, different types of raw animal foods must be separated from each other during storage by using separate equipment or arranging each type of food in equipment so that cross contamination of one type with another is prevented. Raw chicken was relocated at time of inspection.
3-302.11
Hot or cold food held at improper temperature
(corrected on site)
Inspector notes: Vodka with sliced ginger added to it was observed held at 70 degrees Fahrenheit at the bar. Time/temperature control for safety (TCS) food must be held at 41 degrees Fahrenheit or below except during preparation, cooking, or cooling. Per person in charge, vodka with sliced ginger is never refrigerated. Vodka with ginger was voluntarily disposed of (see attached disposal form).
3-501.16(A)
Chemical sanitizer does not meet required criteria
(corrected on site)
Inspector notes: Chlorine sanitizer solution in the sanitizing bucket was observed in excess of 200 parts per million (ppm). A chlorine sanitizer solution applied to food contact surfaces must be between 50-100 ppm. A new sanitizing solution was made at 50 ppm during time of inspection.
7-204.11
Proper cold holding temperatures
Inspector notes: Establishment is not following their HACCP plan. HACCP plan states they are checking pH with a pH strip. Establishment is using a pH meter and is not calibrating it. Establishment must discontinue using pH meter. HACCP plan must be resubmitted for approval.
8-103.12
Equipment or utensils not clean
Inspector notes: Food contact surfaces of equipment/utensils (ice machine, knives, meat mallet) were observed with an accumulation of food and debris and biofilm. The food contact surfaces of equipment must be clean to sight and touch. The ice machine was taken out of service and must not be used until cleaned.
4-601.11(A)
Physical facilities not cleaned at required frequency
Inspector notes: The floors and walls throughout the facility, especially under the fryolator, have an accumulation of grease, soil residue and/or food debris. The physical facilities shall be cleaned as often as necessary to keep them clean.
6-501.12
Cutting surfaces scratched, scored, or no longer cleanable
Inspector notes: The cutting boards on the prep units are very scratched and scored. Cutting blocks and boards that are subject to scratching and scoring shall be resurfaced if they can no longer be effectively cleaned and sanitized, or discarded if they are not capable of being resurfaced.
4-501.12
Insect control devices improperly placed or designed
(corrected on site)
Inspector notes: A fly tape, with dead flies on it, was observed hanging over the prep table in the kitchen. Fly tapes must not be installed over or near a prep table. Fly tape was removed during time of inspection.
6-202.13
Food stored improperly or exposed to contamination
(corrected on site)
Inspector notes: Multiple containers of food were observed uncovered in the cold-hold units. Food must be covered to prevent contamination from the premises. The person in charge wrapped the food with plastic wrap during time of inspection.
3-305.11
In-use utensils stored improperly between uses
(corrected on site)
Inspector notes: The knife sharpener is stored on an unclean surface (between the prep unit and table) between uses. During pauses in food preparation, utensils must be stored on a clean surface or in a clean, protected location. Knife sharpener was cleaned and relocated during time of inspection.
3-304.12
Nonfood-contact surfaces not cleaned at required frequency
Inspector notes: The non-food contact surfaces of the prep unit (perimeter of the pans on the top of the unit) have an accumulation of dust, dirt, food residue, and other debris.
4-602.13
27
Frequently Asked Questions
When was O Sushi Restaurant and Bar last inspected?
The most recent health inspection at O Sushi Restaurant and Bar on file is from May 6, 2025. The public record contains four inspections in total.
What is the most common violation at O Sushi Restaurant and Bar?
Across the inspection record, “food-contact surfaces” has been cited three times, more than any other issue at O Sushi Restaurant and Bar.
How does O Sushi Restaurant and Bar compare to other restaurants in North Kingstown?
O Sushi Restaurant and Bar most recently scored 70 out of 100, which is lower than the North Kingstown average of 88.
Has O Sushi Restaurant and Bar's inspection record improved over time?
Results have been roughly steady. Inspections at O Sushi Restaurant and Bar have averaged around four violations per visit across the recent record.
What does a medium risk rating mean?
A medium risk rating at O Sushi Restaurant and Bar 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 O Sushi Restaurant and Bar inspected?
Based on the inspection history on file, O Sushi Restaurant and Bar is inspected around two times per year on average.
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