Sushi Bar Sanitation Audit

Inspection template for evaluating sushi bar sanitation, food safety, and operational hygiene practices.

Inspector & Site Information

• Inspection date and time recorded
• Sushi bar location / service area identified
• Person-in-Charge present during inspection
• Inspector name and signature completed

Employee Hygiene & Handwashing

• Food handlers are wearing clean uniforms/aprons and effective hair restraints
• No visible signs of illness, open wounds, or unsanitary employee practices observed
• Handwashing sink is stocked and accessible
  Verify soap, single-use towels or approved drying method, warm water, and unobstructed access.
• Handwashing behavior observed at required times
  Observe whether employees wash hands after raw food handling, touching face/hair, using the restroom, handling waste, or changing tasks.
• Glove use and bare-hand contact controls are appropriate for ready-to-eat sushi items

Food Temperature Control & Cold Holding

• Refrigerated sushi ingredients are at or below 41°F (5°C)
• Cold holding display case temperature is within safe range
• Cooked rice or warm holding items are controlled to prevent time-temperature abuse
• Thermometers are available, clean, and calibrated as required
• Temperature logs are current and show corrective action for out-of-range readings

Cross-Contamination Prevention & Raw Seafood Handling

• Raw seafood is stored below ready-to-eat foods and protected from drip contamination
• Dedicated cutting boards, knives, and utensils are used for raw and ready-to-eat items
• Sushi rice, seafood, produce, and garnishes are covered, labeled, and protected during storage
• Allergen controls are visible and employees can identify common sushi allergens and cross-contact risks
• Food contact surfaces are sanitized between raw and ready-to-eat tasks

Sanitation, Cleaning & Chemical Control

• Food contact surfaces are clean, free of residue, and sanitized at the required frequency
• Sanitizer concentration is within the approved range for the facility's SOP
• Cleaning cloths, wiping towels, and utensil storage are sanitary and segregated by use
• Cleaning chemicals are labeled, stored away from food, and used according to SDS/SOP
• Dishwashing or warewashing process achieves visibly clean and sanitized utensils

Facility Condition, Pest Control & Waste

• Prep surfaces, counters, and equipment are in good repair and free of cracks, rust, or buildup
• No evidence of pests, droppings, or pest entry points in the sushi bar area
• Waste bins are covered, emptied regularly, and not overflowing
• Floors, drains, and under-counter areas are clean and free of standing water