Run Sushi Bar Sanitation Audit — Free

Rice Temperature and Holding

Rice holding temperature is within safe range critical (required)

Check the temperature of cooked sushi rice held for service.

Rice containers are covered and labeled

Containers should be covered, dated if required by policy, and clearly identified.

Yes No N/A

Rice is discarded within approved holding time critical (required)

Confirm rice is not held beyond the facility's approved time limit.

Yes No N/A

Board and Prep Surface Cleaning

Cutting boards are clean and free of residue critical (required)

No visible food debris, stains, or buildup should be present.

Yes No N/A

Prep surfaces have been sanitized between tasks critical (required)

Verify sanitizer use and proper wipe-downs between raw and ready-to-eat tasks.

Yes No N/A

Sanitizer solution is available and at proper strength critical (required)

Sanitizer should be present, in use, and maintained per policy.

Yes No N/A

Wiping cloths are stored properly

Cloths should be stored in sanitizer solution or otherwise controlled per procedure.

Yes No N/A

Fish Dating and Labeling

Fish and seafood are labeled with product name and date critical (required)

All stored fish should be clearly labeled for identification and traceability.

Yes No N/A

Use-by or discard dates are current critical (required)

No expired or out-of-date fish products should be in use.

Yes No N/A

Raw fish is stored separately from ready-to-eat items critical (required)

Prevent cross-contamination by proper storage segregation.

Yes No N/A

Glove Use and Personal Hygiene

Employees wash hands before glove use and after contamination events critical (required)

Handwashing should occur before donning gloves and after any contamination risk.

Yes No N/A

Gloves are changed appropriately between tasks critical (required)

Gloves should be changed when switching tasks, after contamination, and as required by policy.

Yes No N/A

No bare-hand contact with ready-to-eat food critical (required)

Observe that ready-to-eat sushi ingredients are handled safely.

Yes No N/A

Cooler Condition and Temperature

Cooler temperature is within safe range critical (required)

Measure the internal temperature of the cooler used for sushi ingredients.

Cooler is clean, organized, and free of standing water

Shelves, gaskets, and interior surfaces should be clean and in good condition.

Yes No N/A

Cooler doors close properly and seals are intact

Verify the unit maintains temperature and seals are not damaged.

Yes No N/A

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Run: Sushi Bar Sanitation Audit

Rice Temperature and Holding

Board and Prep Surface Cleaning

Fish Dating and Labeling

Glove Use and Personal Hygiene

Cooler Condition and Temperature

Get your results