MINATO JAPANESE RESTAURANT

3 findings recorded on Aug 19, 2026. 2 marked corrected on site.

1. Violation recordedItem 2-2B ↗

   Eating, drinking and tobacco use

   Observed employee drinking from reusable cup without straw or lid in food prep area of main kitchen near fryer and oven. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas.

   Inspector’s full note

   Inspection item: Proper eating, tasting, drinking, or tobacco use

   Code 511-6-1.03(5)(k)1&2

   Observed employee drinking from reusable cup without straw or lid in food prep area of main kitchen near fryer and oven. C/A: Employees shall consume food only in approved designated areas separate from food preparation and serving areas, equipment or utensil areas and food storage areas. COS: Employee moved to employee area. Corrected On-Site. New Violation.

   Official report · Item 2-2B ↗

   Marked corrected on site

2. Violation recordedItem 14A ↗

   Utensil storage

   1. Observed spatula stored between two surfaces on fryer in main kitchen.

   Inspector’s full note

   Inspection item: In-use utensils: properly stored

   Code 511-6-1.04(4)(k)

   1. Observed spatula stored between two surfaces on fryer in main kitchen. 2. Observed small plate used as portioning utensil stored directly in tempura in sushi bar area. C/A: During pauses in food preparation or dispensing, food preparation and dispensing utensils shall be stored: 1.Except as specified under paragraph 2 of this subsection, in the food with their handles above the top of the food and the container; 2.In food that is not time/temperature control for safety food with their handles above the top of the food within containers or equipment that can be closed, such as bins of sugar, flour, or cinnamon; 3.On a clean portion of the food preparation table or cooking equipment only if the in-use utensil and the food-contact surface of the food preparation table or cooking equipment are cleaned and sanitized at a frequency specified under DPH Rule 511-6-1-.05(7)(b) and (8)(a); 4.In running water of sufficient velocity to flush particulates to the drain, if used with moist food such as ice cream or mashed potatoes; 5. In a clean, protected location if the utensils, such as ice scoops, are used only with a food that is not time/temperature control for safety food; or 6. In a container of water if the water is maintained at a temperature of at least 135°F (57°C) and the container is cleaned at a frequency specified under DPH Rule 511-6-1-.05(7)(b)3(vi). COS: Spatula was moved to countertop, plate was removed from tempura and replaced with a spoon. Corrected On-Site. New Violation.

   Official report · Item 14A ↗

   Marked corrected on site

3. Violation recordedItem 15C ↗

   Equipment cleanliness

   Observed grease buildup on front of fryer, wall behind fryer and oven, and front of oven. C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues.

   Inspector’s full note

   Inspection item: Nonfood-contact surfaces clean

   Code 511-6-1.05(7)(d)

   Observed grease buildup on front of fryer, wall behind fryer and oven, and front of oven. C/A: Nonfood-contact surfaces of equipment shall be cleaned at a frequency necessary to preclude accumulation of soil residues. New Violation. Correct By: 08/29/2026

   Official report · Item 15C ↗

   Correction status not recorded

   Correct by Aug 29, 2026

Correction status comes from the dated report. Later changes may not be recorded here.