Run Sushi Bar Sanitation Audit — Free

Inspector & Site Information

Inspection date and time recorded

Sushi bar location / service area identified

Person-in-Charge present during inspection critical (required)

Yes No N/A

Inspector name and signature completed

Employee Hygiene & Handwashing

Food handlers are wearing clean uniforms/aprons and effective hair restraints critical (required)

Yes No N/A

No visible signs of illness, open wounds, or unsanitary employee practices observed critical (required)

Yes No N/A

Handwashing sink is stocked and accessible critical (required)

Verify soap, single-use towels or approved drying method, warm water, and unobstructed access.

Yes No N/A

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 critical (required)

Yes No N/A

Food Temperature Control & Cold Holding

Refrigerated sushi ingredients are at or below 41°F (5°C) critical (required)

Cold holding display case temperature is within safe range critical (required)

Cooked rice or warm holding items are controlled to prevent time-temperature abuse critical (required)

Yes No N/A

Thermometers are available, clean, and calibrated as required

Yes No N/A

Temperature logs are current and show corrective action for out-of-range readings

Yes No N/A

Cross-Contamination Prevention & Raw Seafood Handling

Raw seafood is stored below ready-to-eat foods and protected from drip contamination critical (required)

Yes No N/A

Dedicated cutting boards, knives, and utensils are used for raw and ready-to-eat items critical (required)

Yes No N/A

Sushi rice, seafood, produce, and garnishes are covered, labeled, and protected during storage

Yes No N/A

Allergen controls are visible and employees can identify common sushi allergens and cross-contact risks

Yes No N/A

Food contact surfaces are sanitized between raw and ready-to-eat tasks critical (required)

Yes No N/A

Sanitation, Cleaning & Chemical Control

Food contact surfaces are clean, free of residue, and sanitized at the required frequency critical (required)

Yes No N/A

Sanitizer concentration is within the approved range for the facility's SOP critical (required)

Cleaning cloths, wiping towels, and utensil storage are sanitary and segregated by use

Yes No N/A

Cleaning chemicals are labeled, stored away from food, and used according to SDS/SOP critical (required)

Yes No N/A

Dishwashing or warewashing process achieves visibly clean and sanitized utensils

Yes No N/A

Facility Condition, Pest Control & Waste

Prep surfaces, counters, and equipment are in good repair and free of cracks, rust, or buildup

Yes No N/A

No evidence of pests, droppings, or pest entry points in the sushi bar area critical (required)

Yes No N/A

Waste bins are covered, emptied regularly, and not overflowing

Yes No N/A

Floors, drains, and under-counter areas are clean and free of standing water

Yes No N/A

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Run: Sushi Bar Sanitation Audit

Inspector & Site Information

Employee Hygiene & Handwashing

Food Temperature Control & Cold Holding

Cross-Contamination Prevention & Raw Seafood Handling

Sanitation, Cleaning & Chemical Control

Facility Condition, Pest Control & Waste

Get your results