SHIAWASE

GRADE A Nov 19, 2025 - Cycle Inspection / Initial Inspection

Score: 7 points

Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device. Food, supplies, or ...

GRADE P May 1, 2025 - Cycle Inspection / Reopening Inspection

Score: 3 points

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.

🚫 CLOSURE Mar 27, 2025 - Cycle Inspection / Initial Inspection

Score: 49 points

Evidence of mice or live mice in establishment's food or non-food areas. Hot TCS food item not held at or above 140 °F. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. Anti-siphonage or back...

Feb 2, 2024 - Cycle Inspection / Reopening Inspection

Score: 3 points

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.

🚫 CLOSURE Jan 22, 2024 - Cycle Inspection / Compliance Inspection

Score: 47 points

Evidence of mice or live mice in establishment's food or non-food areas. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. Raw, cooked or prepared food is adulterated, contaminated, cross-conta...

GRADE C Oct 5, 2023 - Cycle Inspection / Re-inspection

Score: 44 points

Evidence of mice or live mice in establishment's food or non-food areas. Thawing procedure improper. Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained....

May 11, 2023 - Cycle Inspection / Initial Inspection

Score: 42 points

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. Establishm...