Melbourne32901
Grades describe each kitchen's last twelve months. The spotless figure above counts every inspection ever recorded here that ended with the inspector writing nothing down at all — a much harder bar than an A.
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. O ppm. Will sanitize in triple sink till repaired
High priorityOSUKI →Aug 25, 2026
Rodent activity present as evidenced by rodent droppings found. 5 rodent droppings on top dishwasher Operator cleaned and sanitized Next day call back per supervisor Christal
High priorityOSUKI →Aug 25, 2026
Dishmachine chlorine sanitizer not at proper minimum strength. Discontinue use of dishmachine for sanitizing and set up manual sanitization until dishmachine is repaired and sanitizing properly. O ppm
High priorityASIAN TIME 2 →Aug 25, 2026
Live, small flying insects found. 2 flies in kitchen. Next unannounced inspection
High priorityMAKOTO JAPANESE STEAKHOUSE AND SUSHI OF MELBOURNE →Aug 13, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Cooked shrimp. Chef had out 59f cold holding. Rapid chill line in freezer
High priorityMAKOTO JAPANESE STEAKHOUSE AND SUSHI OF MELBOURNE →Aug 13, 2026
Container of medicine improperly stored. Cough medicine in walk in cooler with customer food
High priorityISLAND GRILLE →Aug 12, 2026
Dented/rusted cans present. See stop sale. #10 can pineapple
High priorityNAMI'S KOREAN BISTRO →Aug 7, 2026
Raw animal foods not properly separated from one another based upon minimum required cooking temperature when stored in a freezer - not all products commercially packaged. Raw chicken over raw shrimp
High priorityBACKWATER →Aug 5, 2026
Dented/rusted cans present. See stop sale. Four cans of coconut milk dented at rim.
High priorityMELBOURNE KITCHEN →Aug 4, 2026
Food-contact surfaces not sanitized after cleaning, before use. Do not use equipment/utensils not properly sanitized. Washed spatula without sanitizer, educated.
High priorityMELBOURNE KITCHEN →Aug 4, 2026
Raw animal food stored over/not properly separated from ready-to-eat food. Raw steak over hash browns in two door reach in cooler.
High priorityMELBOURNE KITCHEN →Aug 4, 2026
Time/temperature control for safety food cold held at greater than 41 degrees Fahrenheit. Sauerkraut on counter for one hour at 65f, moved to rapid chill. Educated operator.
High priorityMELBOURNE KITCHEN →Aug 4, 2026