[Editor’s note: The report referenced in this article reflects conditions observed during an inspection conducted on June 23 and does not represent the establishment’s current or future status.]
The Philadelphia Health Department conducted a routine health inspection at Kinme on June 23. The inspection report identified multiple health and safety code violations in the restaurant. The violations included grease and oil accumulation, a lack of supplies in the handwashing sink, and improper storage of utensils.
In a statement shared with What Now, Kinme said it took the inspection findings seriously and voluntarily closed the restaurant to address the cited violations.
According to owners Nancy Huang and Junxin Huang, several issues were corrected during the inspection, while additional corrective measures were completed afterward. The restaurant said it ensured hot water, soap, and paper towels were available at all handwashing stations, addressed food storage, temperature control, date-marking, and labeling issues, and conducted deep cleaning and maintenance throughout the facility.
The owners also stated that staff received additional food safety training and that the restaurant has been working with the Philadelphia Department of Public Health to schedule a reinspection on June 24 at 11 am.
“We take the findings from the June 23 inspection very seriously,” the owners said in a statement. “At Kinme, the safety and well-being of our guests is our highest priority.”
Kinme
When: June 23, 2026
Where: 1117 Locust St, Philadelphia, PA 19107, United States
Kinme is a Japanese restaurant located in Center City Philadelphia. The restaurant serves sushi, bento boxes, and other Japanese dishes. According to the inspection report, inspectors cited the following violations:
- A handwashing sink did not have hot water in the kitchen prep area. The handwashing sink behind the sushi bar was empty and had no soap or paper towels in the paper towel dispenser.
- The restaurant staff had stored beverages in bottles in the ice machine.
- The report noted that the utensils were kept in water at 87F instead of 135F or above. During the inspection, the person in charge was instructed to discard the water and remove the utensils.
- Ready-to-eat, potentially hazardous food items that were prepared in the facility were stored for more than 48 hours. The food was kept in the undercounter refrigerator, cold prep area, and walk-in cooler without proper date marking.
- Containers and bags stored in multiple refrigeration units were observed without proper labeling.
- Storage containers with bulk food ingredients were not labeled with the common name of the food.
- The restaurant did not store food and beverages 6 inches above the floor in the kitchen and the walk-in cooler.
- The report also stated that the food employees were not wearing effective hair restraints, such as nets, hats, or beard restraints.
- Moist wiping cloths were not stored in a sanitizing solution and were lying on the counter. Clean dish racks were stored on the floor.
- The staff did not invert the dishes and utensils, and the refrigerator had loose rubber door gaskets.
- Ice accumulations were found in the chest freezers. The report noted cardboard being used on shelving and on the exterior of the chest freezer.
- Cooking equipment shelves were also lined with aluminum foil, and static dust had accumulated on the ceiling vents.
- Debris and residue build-up were found on the lower shelves and require proper cleaning and sanitizing.
- Accumulated oil and grease were found on and under all cooking equipment.
A detailed inspection report is available here.
Follow-up Inspection
The inspection report documented multiple health code violations at the restaurant. The violations must be corrected, and inspectors are expected to conduct a follow-up visit to verify compliance.
