Re-Inspection
Mar 11, 2026
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Mar 11, 2026 · Original Source
Food Service Establishment · Orange County, NY
Sushi King
323 Main Street
Last inspected Mar 11, 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
10 inspectionsInspection
Feb 6, 2026
Critical violations found
1 recorded violation
criticalCode 3CFood temperature
Official wording
Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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 temperatureOfficial record from New York State Department of Health, Feb 6, 2026 · Original Source
Inspection
Oct 28, 2025
Non-critical violations only
1 recorded violation
minorCode 8BEquipment and utensils
Official wording
In use food dispensing utensils improperly stored
In plain English
Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.
More about equipment or utensil issuesOfficial record from New York State Department of Health, Oct 28, 2025 · Original Source
Re-Inspection
Mar 18, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Mar 18, 2025 · Original Source
Inspection
Feb 25, 2025
Critical violations found
3 recorded violations
minorCode 15AFacility maintenance
Official wording
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
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 8CCleaning and sanitizing
Official wording
Improper use and storage of clean, sanitized equipment and utensils
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 5CFood temperature
Official wording
Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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 temperatureOfficial record from New York State Department of Health, Feb 25, 2025 · Original Source
Re-Inspection
Jan 2, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Jan 2, 2025 · Original Source
Inspection
Nov 19, 2024
Critical violations found
2 recorded violations
minorCode 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 findingcriticalCode 4AChemicals
Official wording
Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur.
In plain English
Cleaning products, pesticides, or other chemicals were stored or labeled in a way that could let them get into food. This is serious because chemical contamination can make people sick quickly.
More about chemicals stored or used unsafelyOfficial record from New York State Department of Health, Nov 19, 2024 · Original Source
Inspection
Nov 8, 2024
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Nov 8, 2024 · Original Source
Re-Inspection
May 30, 2024
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, May 30, 2024 · Original Source
Inspection
Mar 5, 2024
Critical violations found
1 recorded violation
criticalCode 3CFood temperature
Official wording
Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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 temperatureOfficial record from New York State Department of Health, Mar 5, 2024 · Original Source
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