Albuquerque Food Checks: Four Places Shut, Others Warning

The city’s food safety team recently inspected a range of restaurants and other venues, uncovering serious hygiene problems that led to closures for four establishments. The inspectors used a color‑coded system: green means safe, yellow signals problems that must be fixed, and red indicates major violations requiring immediate action. While many places passed with a green stamp, the focus here is on those that received red or yellow ratings. One of the worst offenders was a sushi spot that turned out to be a health hazard. Inspectors found piles of dead cockroaches in the ice machine and on floors, no proper temperature logs for ready‑to‑eat foods, and staff who lacked basic food safety training. The building also had broken air gaps under sinks, a missing food protection manager, and containers that were reused without labels. Because of these breaches, the sushi shop was ordered to close on February 19 and will need a re‑inspection before it can reopen. Another red rating came from a popular sandwich shop. The facility had old, dirty ice machines with food residue inside, improperly stored cleaning cloths, and no certified manager on staff. Employees were also working without the required hand‑washing temperatures or allergy information for open foods. The shop’s permit was expired, and its restrooms did not meet basic sanitary standards. These violations forced a temporary shutdown and required the business to address the issues before returning.A third place, a church‑owned food service, faced pest and structural problems. Rodent droppings were found in storage areas, and the building had large holes that could let pests in. Waste bins lacked secure lids, and damaged kitchen equipment was stored improperly outside the pantry. The inspectors closed this location as well and set a re‑inspection date. The final red site was a subway restaurant. The sanitizing solution used for dishwashing did not meet safety standards, and dead cockroaches were found in traps near the beverage station. Staff lacked the necessary food safety knowledge, and many foods on the prep line were held above the safe temperature threshold. The building’s mop sink was clogged, preventing proper wastewater disposal. This shop was shut down on February 20 and will need to fix these problems before it can reopen. While the majority of inspected venues received green ratings, the red and yellow findings highlight the importance of ongoing food safety training, proper equipment maintenance, and strict adherence to health codes. Businesses that ignore these standards risk losing their license and endangering public health.