UGLY ROLL JAPANESE CUISINE
11128 PALMS BLVD, LOS ANGELES, CA 90034 · RESTAURANT (0-30) SEATS HIGH RISK
Inspection summary
UGLY ROLL JAPANESE CUISINE has been inspected once by Los Angeles County Department of Public Health, Environmental Health Division, on September 23, 2026. The most recent inspection, on September 23, 2026, recorded 10 infractions.
In the past 12 months there was 1 inspection with 10 infractions recorded. The higher-risk findings here relate to: Food source, labelling and allergens, Cleaning and sanitizing and Food temperature control.
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.
Food source, labelling and allergensHigher risk
Food must come from approved suppliers, stay in labelled containers and be thrown out when it is spoiled or damaged, such as dented or swollen cans. Labelling matters for allergies: an unlabelled container can hide an allergen.
Recorded once on September 23, 2026. For example:
IMPOUNDMENT/VOLUNTARY CONDEMN AND DISPOSE (VC&D)/SAMPLING
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 once on September 23, 2026. For example:
WIPING CLOTHS: PROPERLY USED AND STORED
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 once on September 23, 2026. For example:
APPROVED THAWING METHODS USED, FROZEN FOOD
Building, plumbing and upkeepLower risk
Floors, walls and ceilings must be smooth and clean, with working lighting, ventilation, plumbing, hot and cold water, and washrooms. These are rarely an immediate food-safety risk on their own, but persistent problems can lead to pest or sanitation issues.
Recorded 3 times on September 23, 2026. For example:
FLOORS, WALLS AND CEILINGS PROPERLY BUILT, MAINTAINED AND CLEAN
Equipment and utensilsLower risk
Equipment has to be built from cleanable materials, kept in good repair and stored properly. These findings are mostly about upkeep, like a cracked shelf, a worn gasket or utensils stored the wrong way. They are generally lower risk but show how well the kitchen is maintained.
Recorded 2 times on September 23, 2026. For example:
EQUIPMENT/UTENSILS APPROVED: INSTALLED; GOOD REPAIR; CAPACITY
About this data
These results come from Los Angeles County Department of Public Health, Environmental Health Division, 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.
1 inspection
- ROUTINE INSPECTION
10 infractions
- F151: IMPOUNDMENT/VOLUNTARY CONDEMN AND DISPOSE (VC&D)/SAMPLING
- F102: FOOD SAFETY CERTIFICATION
- 2 points
- F109: TIME AS A PUBLIC HEALTH CONTROL; PROCEDURES & RECORDS
- 4 points
- F140: WIPING CLOTHS: PROPERLY USED AND STORED
- 1 point
- F145: FLOORS, WALLS AND CEILINGS PROPERLY BUILT, MAINTAINED AND CLEAN
- 1 point
- F127: APPROVED THAWING METHODS USED, FROZEN FOOD
- 1 point
- F136: EQUIPMENT/UTENSILS APPROVED: INSTALLED; GOOD REPAIR; CAPACITY
- 1 point
- F138: ADEQUATE VENTILATION AND LIGHTING; DESIGNATED AREAS, USE
- 1 point
- F122: HOT AND COLD WATER AVAILABLE
- 2 points
- F134: NON-FOOD CONTACT SURFACES CLEAN
- 1 point
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