89
How the BiteKarma score works
Each routine inspection starts at 100 and loses 7 points for every critical violation and 2 for every other one, half again as much when the same problem was cited at one of the two inspections before. A failed inspection counts as 69 at most. The score averages the five newest routine inspections, with the most recent counting most, and stays below 70 for 90 days after a fail unless the restaurant passes again. 90 and up is excellent, 80s good, 70s fair, and below 70 poor.
At a glance
- Passed 3 of 3 graded inspections since 2024.
- Last inspected Jun 16, 2026: passed with 2 violations.
- No critical violations in the last two years.
Inspection history 3 visits
- 2026
- Passed Jun 16
Routine Inspection
2 violations
- Minor Lack of Food Manager and Food Handler certificates.
- Minor Lack of Food Manager and Food Handler certificates.
- 2024
- Passed Apr 15
Follow-up Inspection
No violations
- Passed Apr 9
Routine Inspection
4 violations, 4 critical
- Critical Sushi rice was observed without time or written procedures in the sushi area. [Corrective action] when time only rather than time in conjuction with temperature is being employeed as a means to controlling the safety of potentially hazardous foods: food shall be time marked for 4 hours, maintain written procedures, and food shall be served or discarded within 4 hours after it has been removed from temperature control.
- Critical An employee was observed cooking raw chicken, After the chicken was removed from the griddle equipment, the final internal temperature readings were measured at 154F, 149F, and 152F in different parts of the food. [Corrective action] Raw chicken shall be cooked to a minimum internal temperature of 165F or above for 15 seconds.
- Critical Fried shrimps internal temperature readings were measured at 102F, 104F, 108F, raw shirmps at 70F and 68F, and adamame 45F were observed to be stored at ambient temperature in the preparation area. [Corrective action] Potentially hazardous foods shall be held at or below 41F or at or above 135F.
- Critical Chlorine sanitizing solution measured 0 ppm in the mechanical dishwasher. The dishwasher was observed being used during the time of the observation. [Corrective action] Always provide chlorine at 50 ppm in the mechanical dishwasher.
Nearby
BiteKarma scores around Kamikaze Sushi Bar & Cuisine, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.