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Momo Sushi Restaurant

550 N Stephanie ST, Henderson, NV 89014 · Restaurant

Official record from Southern Nevada →

Inspection summary

Momo Sushi Restaurant has been inspected 12 times by Southern Nevada Health District since May 4, 2021. The most recent inspection, on March 11, 2026, found no infractions.

3 of 12 inspections on record found no infractions at all. In the past 12 months there were 2 inspections with 6 infractions recorded. The higher-risk findings here relate to: Protecting food from contamination, Cleaning and sanitizing and Food temperature control.

The number of infractions per inspection has stayed roughly the same over time.

What these findings mean

Health authorities word their violations differently, so we group them by what they mean for food safety. Higher-risk findings are the ones inspectors treat as critical, because they can directly make someone sick.

  • Protecting food from contaminationHigher risk

    This covers how food is stored, prepared and displayed: raw meat kept away from ready-to-eat food, food covered and stored off the floor, and nothing dripping or splashing into it. Cross-contamination from raw to cooked food is a direct route for salmonella and E. coli.

    Recorded 8 times across 6 separate inspections, most recently on March 5, 2026. For example: Food protected from potential cross-contamination.

  • Cleaning and sanitizingHigher risk

    Anything that touches food, such as cutting boards, dishes and utensils, must be washed, rinsed and sanitized. Inspectors check dishwasher temperatures, sanitizer strength and how wiping cloths are stored. Poor sanitizing lets bacteria survive from one use to the next.

    Recorded 6 times across 5 separate inspections, most recently on March 5, 2026. For example: Food contact surfaces of equipment properly cleaned and sanitized. Sanitizer solution provided and maintained as required.

  • Food temperature controlHigher risk

    Bacteria multiply fastest between about 4 °C and 60 °C (40 °F to 140 °F). Inspectors check that cold food stays cold, hot food stays hot, cooked food is cooled quickly, and that staff have accurate thermometers. Temperature problems are one of the most common causes of food poisoning, so these are treated as critical findings.

    Recorded 6 times across 5 separate inspections, most recently on March 5, 2026. For example: TCS food at proper temperatures.

  • Handwashing and staff hygieneHigher risk

    Hands are the main way germs like norovirus move from people to food. Inspectors look for stocked, accessible handwashing sinks, staff washing hands when required, hair restraints, and sick employees being kept away from food. Gaps here can spread illness quickly.

    Recorded 3 times across 3 separate inspections, most recently on June 2, 2025. For example: Adequate handwashing sinks stocked and accessible.

  • Chemicals and toxic substancesHigher risk

    Cleaning products, sanitizers and pesticides must be labelled and stored away from food and food-contact surfaces. Inspectors flag chemicals that could end up in food, as well as pest treatments applied without proper supervision.

    Recorded 2 times across 2 separate inspections, most recently on February 26, 2024. For example: Chemicals properly identified, stored, and used.

About this data

These results come from Southern Nevada Health District, which inspects food premises and other public facilities in this area. We republish the authority's public disclosure data and refresh it regularly; the official record is the final word.

12 inspections

  1. Re-inspection

    0 infractions

  2. Routine Inspection

    6 infractions

    • 8078376: Food contact surfaces of equipment properly cleaned and sanitized. Sanitizer solution provided and maintained as required.
      • 3 demerits
    • 8078379: Food protected from potential cross-contamination.
      • 3 demerits
    • 8078383: Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Food handler health restrictions as required.
      • 5 demerits
    • 8078395: Physical facility in sound condition and maintained.
    • 8078399: Signs and certifications as required.
    • 8078403: TCS food at proper temperatures.
      • 5 demerits
  3. Re-inspection

    1 infraction

    • 8078379: Food protected from potential cross-contamination.
      • 3 demerits
  4. Routine Inspection

    8 infractions

    • 8078371: Adequate handwashing sinks stocked and accessible.
      • 3 demerits
    • 8078376: Food contact surfaces of equipment properly cleaned and sanitized. Sanitizer solution provided and maintained as required.
      • 3 demerits
    • 8078379: Food protected from potential cross-contamination.
      • 3 demerits
    • 8078383: Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Food handler health restrictions as required.
      • 5 demerits
    • 8078395: Physical facility in sound condition and maintained.
    • 8078399: Signs and certifications as required.
    • 8078401: Small wares approved, properly designed, in good repair.
    • 8078407: TCS food thawed and cooled using proper methods. Fruits and vegetables washed prior to preparation or service.
      • 3 demerits
  5. Routine Inspection

    5 infractions

    • 8078383: Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Food handler health restrictions as required.
      • 5 demerits
    • 8078395: Physical facility in sound condition and maintained.
    • 8078399: Signs and certifications as required.
    • 8078401: Small wares approved, properly designed, in good repair.
    • 8078407: TCS food thawed and cooled using proper methods. Fruits and vegetables washed prior to preparation or service.
      • 3 demerits
  6. Re-inspection

    0 infractions

  7. Routine Inspection

    6 infractions

    • 8078372: Chemicals properly identified, stored, and used.
      • 3 demerits
    • 8078373: Operating within the parameters of the health permit. Compliance with Time as a Public Health Control, waiver, specialized process, and Hazard Analysis Critical Control Point (HACCP) plan.
      • 5 demerits
    • 8078376: Food contact surfaces of equipment properly cleaned and sanitized. Sanitizer solution provided and maintained as required.
      • 3 demerits
    • 8078379: Food protected from potential cross-contamination.
      • 3 demerits
    • 8078410: Ware washing facilities maintained. Wiping cloths properly stored; test strips available.
    • 8080495: Person in charge present, demonstrates knowledge, and performs duties. Effective employee health policy. Mandated certification and food handler card as required.
      • 3 demerits
  8. Re-inspection

    3 infractions

    • 8078375: Equipment approved, properly designed, maintained, and operated.
      • 3 demerits
    • 8078391: Nonfood contact surfaces and equipment properly constructed, installed, maintained, and clean.
    • 8078395: Physical facility in sound condition and maintained.
  9. Routine Inspection

    7 infractions

    • 76408: Food protected from potential contamination by employees and consumers.
      • 3 demerits
    • 76418: PHF/TCSs at proper temperatures during storage, display, service, transport, and holding.
      • 5 demerits
    • 76434: Kitchenware and food contact surfaces of equipment properly washed, rinsed, sanitized and air dried. Equipment for warewashing operated and maintained. Sanitizer solution provided and maintained as required.
      • 3 demerits
    • 76442: PHF/TCSs cooked and reheated to proper temperatures.
      • 5 demerits
    • 76457: Food protected from potential contamination during storage and preparation.
      • 3 demerits
    • 93149: Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
    • 93153: Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
  10. Re-inspection

    0 infractions

  11. Routine Inspection

    5 infractions

    • 76407: Food protected from potential contamination by chemicals. Toxic items properly labeled, stored and used.
      • 3 demerits
    • 76408: Food protected from potential contamination by employees and consumers.
      • 3 demerits
    • 76433: Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
      • 5 demerits
    • 76434: Kitchenware and food contact surfaces of equipment properly washed, rinsed, sanitized and air dried. Equipment for warewashing operated and maintained. Sanitizer solution provided and maintained as required.
      • 3 demerits
    • 76457: Food protected from potential contamination during storage and preparation.
      • 3 demerits
  12. Routine Inspection

    5 infractions

    • 76374: Accurate thermometers (stem & hot/cold holding) provided and used.
      • 3 demerits
    • 76433: Handwashing (as required, when required, proper glove use, no bare hand contact of ready to eat foods). Foodhandler health restrictions as required.
      • 5 demerits
    • 93149: Facility in sound condition and maintained (floors, walls, ceilings, plumbing, lighting, ventilation, etc.).
    • 93153: Nonfood contact surfaces and equipment properly constructed, installed, maintained and clean.
    • 93158: Small wares and portable appliances approved, properly designed, in good repair.

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