Blue Sushi Sake Grill
Last inspected: Sep 4, 2025
86
Score
The most recent inspection for Blue Sushi Sake Grill, located at 600 N Shepherd in Houston, TX, was conducted on September 4, 2025, and resulted in a low-risk classification with a score of 86. This inspection identified three minor violations related to parasite destruction for fish, record-keeping of freezing temperatures, and manual sanitization procedures. Across five recorded inspections, Blue Sushi Sake Grill has historically maintained a low-risk status.
5
Inspections
0
Critical latest
0
Major latest
3
Minor latest
Inspection History
Sep 4, 2025
Complaint (003)
3 minor violations.
86
Sep 3, 2025
Complaint (003)
3 minor violations. 1 corrected on site.
86
Apr 22, 2025
Routine Inspection (001)
2 minor violations.
90
Aug 13, 2024
Complaint (003)
1 minor violation. 1 corrected on site.
95
Mar 22, 2024
Routine Inspection (001)
3 minor violations. 2 corrected on site.
86
Violations — Sep 4, 2025 Inspection
Special requirements. fish. freezing of fish, parasite destruction. raw, raw-marinated, partially cooked, or marinated-partially cooked fish other than molluscan shellfish that are intended for consumption in their raw form not frozen as specified under section 20-21.03(b)(08) of this code before service or sale in ready to eat form. this subsection does not apply to [01] molluscan shellfish. [02] scallop product consisting only of the shucked adductor muscle. [03] tuna of the species thunnus alalunga, thunnus albacares (yellowfin tuna), thunnus atlanticus, thunnus maccoyii (bluefin tuna, southern), thunnus obesus (bigeye tuna), or thunnus thynnus (bluefin tuna, northern). [04] aquacultured fish, such as but not limited to salmon, carp, channel catfish, trout, and tilapia, that if raised in open water, are raised in net-pens; or are raised in land-based operations such as ponds or tanks and are fed formulated feed such as pellets that contain no live parasites infective to the aquacultured fish. [05] fish eggs that have been removed from the skein and rinsed as specified in tfer 228.72(a)(02).
20-21.01(b)(08)a
Special requirements. fish. records, creation and retention. except as specified in subsection (b)(08)a of this section and part [02] of this subitem, raw, raw-marinated, partially cooked, or marinated-partially cooked fish served / sold in ready to eat form, the person in charge failed to record the freezing temperature and time to which the fish were subjected / failed to retain and have accessible the records of the food establishment for 90 calendar days beyond the time of service or sale of the fish. if the fish are frozen by a supplier, a written agreement or statement from the supplier stipulating that the fish supplied are frozen to a temperature and for a time specified under section 20-21.03(b)(08) of this code, may substitute for the records specified under part [01] of this subitem.
20-21.01(b)(08)b[01]
Manual sanitizing. food-contact surfaces of all equipment and utensils not sanitized by rinsing, spraying, or swabbing with a chemical sanitizing solution at the strength required for that particular sanitizing solution under items 20-21.12(e)(02) through 20-21.12(e)(06) above, in the case of equipment too large to sanitize by immersion.
20-21.12(e)(08)
Substantial (Critical)
Serious (Major)
General (Minor)
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