98
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 1 of 1 graded inspection since 2025.
- No critical violations in the last two years.
- Last inspected Sep 10, 2025: passed with 1 violation. That was over a year ago, so things may have changed.
Inspection history 1 visit
- 2025
- Passed Sep 10
Routine Inspection
1 violation
- Minor Observed tempura at 75 degrees F at 11:30 a.m. with water bottle with ice in hotel pan. Tempura batter made at 11:00 a.m.. <div>Tempura is kept by the fryer. Keep tempura at 41 degrees F or colder in the refrigerator or set up an ice bath around the</div><div> tempura batter. Ice shall go around all 4 sides of the tempura batter container and shall extend up to top level of food. </div><div>Ice bath set up, however ice is only on the bottom. Hotel pan with ice is too small for ice to go around all 4 sides of hotel pan </div><div>with tempura. </div><div>Sushi refrigerator on the left was turned on at 10:30 a.m. and fish prepared on a different day was placed into the unit at </div><div>11:00 a.m. today. The following raw fish was observed in the temperature danger zone in this unit: salmon: 51 degrees F</div><div>(~ 2lbs.), hamashi: 53 degrees F (~1.5 lbs.), tuna: 51 degrees F ( ~ 1 lb.), hamashi: 44 degrees F,. All potentially hazardous</div><div> foods at 50 degrees f and above were voluntarily discarded into the compost container. </div><div>Observed eel in toaster oven at 100 degrees F. Oven not turned on. Eel is partially reheated and kept in the toaster oven</div><div>until there is an order. When reheating potentially hazardous foods, reheat to 165 degrees F and maintain at 135 degrees F</div><div> or hotter in hot holding unit. Or, remove from refrigeration and reheat for individual customer orders. Discontinue keeping </div><div>cooked eel in toaster oven in the danger zone (42 degrees F - 134 degrees F). Cooked eel reheated to 170 degrees F. </div><div>Right glass refrigerator in sushi prep refrigerator: white tuna: 43 degrees F. Maintain potentially hazardous foods at 41 degrees </div><div>F or colder or 135 degrees F or hotter. </div>
Nearby
BiteKarma scores around MJ Sushi, which is the dark pin. Zoom in to see the dots' scores, and tap a pin marked + to see everything at that address.