Top Sushi
Last inspected: Aug 1, 2025
74
Score
Top Sushi, located at 8401 Westheimer in Houston, TX, underwent a moderate risk inspection on August 1, 2025, resulting in a score of 74. The inspection identified six minor violations, including issues with cross-contamination prevention, the availability and use of accurate temperature measuring devices, and the condition of multi-use equipment. This inspection continues a historical pattern of medium-risk assessments across four scored inspections for the Japanese and sushi restaurant.
4
Inspections
0
Critical latest
0
Major latest
6
Minor latest
Inspection History
Aug 1, 2025
Routine Inspection (001)
6 minor violations. 1 corrected on site.
74
Jan 30, 2025
Routine Inspection (001)
9 minor violations. 3 corrected on site.
64
Sep 17, 2024
Routine Inspection (001)
7 minor violations. 4 corrected on site.
70
Feb 15, 2024
Routine Inspection (001)
5 minor violations.
78
Violations — Aug 1, 2025 Inspection
Cross contamination. except as specified in subitem c of this item, food not protected from cross contamination by separating raw animal foods during storage, preparation, holding and display from: raw ready to eat foods including other raw animal food such as fish for sushi or molluscan shellfish or other raw ready to eat food such as vegetables; cooked ready to eat foods. frozen, commercially processed and packaged raw animal food may be stored or displayed with or above frozen, commercially processed and packaged, ready to eat food.
(corrected on site)
20-21.02(b)(01)
Temperature measuring device, food. food temperature measuring devices accurate to ±02°f in the intended range of use not provided / not used to assure attainment and maintenance of proper internal cooking, holding, or refrigeration temperatures of all time/temperature controlled for safety (tcs) food if the thermometers are scaled only in fahrenheit. if the thermometers are scaled in celsius or dually scaled, they shall be accurate to ±01°c in the intended range of use. a temperature measuring device with a suitable small-diameter probe that is designed to measure the temperature of thin masses not provided / not readily accessible to accurately measure the temperature in thin foods, such as meat patties and fish fillets.
20-21.04(i)
Materials; general. multi-use equipment and utensils not designed, constructed and repaired with safe materials, including finishing materials / not corrosion-resistant and nonabsorbent / not smooth, easily cleanable and durable under conditions of normal use.
20-21.10(a)
Openings. outside openings not protected against the entrance of insects by filling or closing holes and other gaps along floors / walls / ceilings / tight-fitting, self-closing doors, kept closed / closed windows / screening / properly designed and installed air curtains to control flying insects / other means.
20-21.21(b)
Construction. walls, including nonsupporting partitions / wall coverings / ceilings, of walk-in refrigerating units / food preparation areas / food storage areas / food display areas / equipment-washing areas / utensil-washing areas not light-colored / smooth / nonabsorbent / easily cleanable except for ceilings over areas used only for beverage preparation and/or service. concrete or pumice blocks used for interior wall construction in these locations shall be finished and sealed to provide an easily cleanable surface except in dry storage areas.
20-21.23(b)
Maintenance. walls / ceilings, including doors, windows, skylights, and similar closures, not maintained in good repair.
20-21.23(a)
Substantial (Critical)
Serious (Major)
General (Minor)
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