Re-Inspection
Aug 26, 2026
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Aug 26, 2026 · Original Source
Restaurant · Monroe County, NY
E Suki
1370 Mt. Hope Avenue
Last inspected Aug 26, 2026 · View Map ↗ · Compare ↗
No violations found
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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.
The full inspection history
8 inspectionsInspection
Aug 14, 2026
Critical violations found
4 recorded violations
minorCode 10BCleaning and sanitizing
Official wording
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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 problemsminorCode 11AOther
Official wording
Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingcriticalCode 5AFood temperature
Official wording
Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold holding.
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 temperatureminorCode 14APests
Official wording
Insects, rodents present
In plain English
The inspector found mice, rats, cockroaches, flies, or evidence of them (like droppings) inside the business, or conditions that could attract them. Pests can spread bacteria to food and surfaces, so this is treated as one of the more serious findings.
More about signs of rodents or insectsOfficial record from New York State Department of Health, Aug 14, 2026 · Original Source
Inspection
Jan 22, 2026
Non-critical violations only
4 recorded violations
minorCode 10BCleaning and sanitizing
Official wording
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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 problemsminorCode 11DCleaning and sanitizing
Official wording
Non food contact surfaces of equipment not clean
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 problemsminorCode 11BCleaning and sanitizing
Official wording
Wiping cloths dirty, not stored properly in sanitizing solutions
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 problemsminorCode 11AOther
Official wording
Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from New York State Department of Health, Jan 22, 2026 · Original Source
Inspection
Aug 7, 2025
Non-critical violations only
4 recorded violations
minorCode 8AContamination
Official wording
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationminorCode 10BCleaning and sanitizing
Official wording
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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 problemsminorCode 11DCleaning and sanitizing
Official wording
Non food contact surfaces of equipment not clean
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 problemsminorCode 11AOther
Official wording
Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingOfficial record from New York State Department of Health, Aug 7, 2025 · Original Source
Re-Inspection
Feb 24, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Feb 24, 2025 · Original Source
Inspection
Feb 7, 2025
Critical violations found
4 recorded violations
minorCode 15BFacility maintenance
Official wording
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode 11BCleaning and sanitizing
Official wording
Wiping cloths dirty, not stored properly in sanitizing solutions
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 problemscriticalCode 5EContamination
Official wording
Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationminorCode 8AContamination
Official wording
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationOfficial record from New York State Department of Health, Feb 7, 2025 · Original Source
Inspection
Jul 31, 2024
Non-critical violations only
4 recorded violations
minorCode 8AContamination
Official wording
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationminorCode 10BCleaning and sanitizing
Official wording
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
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 problemsminorCode 15BFacility maintenance
Official wording
Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans
In plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
More about building upkeep issuesminorCode 11BCleaning and sanitizing
Official wording
Wiping cloths dirty, not stored properly in sanitizing solutions
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 New York State Department of Health, Jul 31, 2024 · Original Source
Inspection
May 22, 2024
Non-critical violations only
4 recorded violations
minorCode 8AContamination
Official wording
Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)
In plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
More about food not protected from contaminationminorCode 11AOther
Official wording
Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 8DOther
Official wording
Single service items reused, improperly stored, dispensed, not used when required
In plain English
An issue that does not fit the common categories. Check the official wording for details.
More about other findingminorCode 11BCleaning and sanitizing
Official wording
Wiping cloths dirty, not stored properly in sanitizing solutions
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 New York State Department of Health, May 22, 2024 · Original Source
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