Routine
Jun 27, 2026
Complete
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Jun 27, 2026 · Original Source
Restaurant · Minneapolis, MN
Hissho Sushi
1450 Lake St W
Last inspected Jun 27, 2026 · View Map ↗ · Compare ↗
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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.
The full inspection history
3 inspectionsRoutine
Jun 27, 2025
Complete
Official score: 100 · Understand this area’s scale
0 recorded violations
No violations recorded in this inspection.
Official record from Minneapolis Health Department, Jun 27, 2025 · Original Source
Routine
Jun 27, 2024
Complete
Official score: 92 · Understand this area’s scale
2 recorded violations
criticalCode MN Rule 4626.0395A2Food temperature
Official wording
Keep all cold TCS foods at 41 degrees F or colder under mechanical refrigeration.
Inspector’s notes
Two mayo based sauces were sitting out for long periods of time during rolling periods than placed back into the cooler day in and day out. This practice has lead to extended temperature abuse of these foods. Moving forward keep these foods at or below 41 degrees and only bring them out for immediate use then put them back in the cooler. Stocking times and practices were reviewed with the person in charge and product was placed back into the cooler.
In plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
More about food kept at an unsafe temperaturecriticalCode MN Rule 4626.0805C3Cleaning and sanitizing
Official wording
Have an approved quaternary ammonium sanitizing solution: • Within the concentration specified in 21CFR.178.1010, and • According to the manufacturer/'s directions
Inspector’s notes
Quat sanitizer coming off of the triple sink dispenser measured at 100 ppm. Ensure that the concentration of this quat sanitizer is maintained between 200-400 ppm.
In plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
More about cleaning or sanitizing problemsOfficial record from Minneapolis Health Department, Jun 27, 2024 · Original Source