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This restaurant has had several unsafe food handling practices over the last four inspections.
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Sumo Express 3 Llc

SEATTLE, WA 98102 219 BROADWAY E STE 18 (917) 858-8669
17
7
49 avg.
  • 12/12/2022
    FAIL
  • 9/27/2023
    FAIL
  • 2/12/2024
    FAIL
  • 10/16/2024
    FAIL
Inspections
  • Unsatisfactory 10/16/2024
    Routine Inspection/Field Review
    Violations
    • Adequate handwashing facilities
    • Raw meats below and away from ready-to-eat food; species separated
    • No room temperature storage; proper use of time as a control
  • Unsatisfactory 2/12/2024
    Routine Inspection/Field Review
    Violations
    • Proper thawing methods used
    • Proper disposition of returned, previously served, unsafe, or contaminated food; Date marking
    • Food Worker Cards current for all food workers; new food workers trained
    • No room temperature storage; proper use of time as a control
  • Unsatisfactory 9/27/2023
    Routine Inspection/Field Review
    Violations
    • Adequate ventilation; lighting; designated areas used
    • PIC present, demonstrates knowledge and performs duties to maintain AMC; certified manager on
    • Food Worker Cards current for all food workers; new food workers trained
    • Accurate thermometer provided and used to evaluate temperature of TCS foods
    • Proper consumer advisory posted for raw or undercooked foods
    • Raw meats below and away from ready-to-eat food; species separated
    • Adequate handwashing facilities
    • Proper hot holding temperatures (less than130 degrees)
    • Proper disposition of returned, previously served, unsafe, or contaminated food; Date marking
  • Unsatisfactory 12/12/2022
    Routine Inspection/Field Review
    Violations
    • Potential food contamination prevented during delivery, preparation, storage, display
    • Food and non-food surfaces properly used and constructed; cleanable
    • Proper thawing methods used
    • Insects, rodents, animals not present; entrance controlled.
    • Non-food contact surfaces maintained and clean
    • Raw meats below and away from ready-to-eat food; species separated
    • Adequate handwashing facilities
    • Accurate thermometer provided and used to evaluate temperature of TCS foods