CRAVE FISH BAR/CRAVE SUSHI BAR

2026-05-29: Cycle Inspection / Re-inspection

Score: 60. Violations were cited in the following area(s).

• Critical: 04M — Live roaches in facility's food or non-food area.
• Not Critical: 08A — Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
• Critical: 02B — Hot TCS food item not held at or above 140 °F.
• Critical: 02F — Meat, fish, molluscan shellfish, unpasteurized raw shell eggs, poultry or other TCS offered or served raw or undercooked and written notice not provided to consumer.
• Critical: 02G — Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
• Critical: 04C — Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
• Critical: 04H — Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
• Critical: 04L — Evidence of mice or live mice in establishment's food or non-food areas.
• Not Critical: 08B — Garbage receptacle not pest or water resistant, with tight-fitting lids, and covered except while in active use. Garbage receptacle and cover not cleaned after emptying and prior to reuse. Garbage, refuse and other solid and liquid waste not collected, stored, removed and disposed of so as to prevent a nuisance.
• Not Critical: 10B — Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
• Not Critical: 10F — Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
• Not Critical: 10G — Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.