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Case studies

Case Study · London · Restaurants & Hospitality

Sushi Restaurant Recovery: From Closure Notice to a 5 Rating

A sushi restaurant facing voluntary closure due to inadequate documentation and food safety issues achieved a rating of 5 within 4 months.

0 → 5
Food hygiene rating
4 months
Closure notice to compliant
11-step
Bespoke HACCP plan for raw fish

The Challenge

Inadequate records, a licence on the line

  • Received voluntary closure notice from EHO
  • No documented hazard analysis for sushi and sashimi preparation
  • No documented evidence for preparing and selling sushi rice safely
  • Lack of documentation and monitoring of hazards
  • Poor personal hygiene practices among staff
  • Inadequate cleaning procedures
  • Chemicals stored next to food items
  • Lack of equipment maintenance records
  • Poor stock control and labelling
  • Safer Food Better Business not suitable for sushi operations

Ask the case

The questions behind the turnaround

Our Solution

A bespoke 11-step HACCP plan for raw fish

  • Developed bespoke HACCP plan for sushi and sashimi operations
  • Identified all hazards and control measures specific to raw fish preparation
  • Created comprehensive monitoring system and documentation
  • Wrote prerequisite programmes for sushi preparation
  • Developed review policy and verification procedures
  • Conducted intensive food safety audits
  • Delivered specialist sushi food safety training
  • Coordinated complete kitchen deep clean
  • Implemented dedicated labelled storage areas for all items
  • Ensured all staff were comfortable with new procedures
  • Applied for paid reinspection

The Results

Closure notice to a 5 rating in four months

  • Achieved a Food Hygiene Rating of 5 within 4 months
  • Voluntary closure lifted immediately after reinspection
  • Reinstated on third-party delivery platforms
  • Business operations fully compliant with UK regulations
  • Staff fully trained and confident in food safety procedures
  • Customised HACCP system now being maintained independently
“When you are facing closure, you need experts who act fast. Kitchen Tonic understood the unique challenges of serving raw fish and created a system that worked for our specific operation. The four-month turnaround seemed impossible, but they made it happen.”
— Sushi & Sashimi Restaurant, London

Delivered by Kitchen Tonic

This turnaround was delivered by our food-safety consultants — building a bespoke HACCP system, training the team, and guiding the business through reinspection.

RSPH-accredited · HACCP specialists · 16+ years supporting UK hospitality

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