815 Hutchinson River Parkway
Bronx, NY 10465
(718) 239-1460
Current Inspection Grade: B
At A Glance
Sarku Japan has an average score of 19.5 from 2 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Sarku Japan may not be consistently maintaining a high level of control over food safety and handling, personal hygiene, facility and equipment managment and vermin control.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
An establishment typically has two chances to earn a Grade A in every inspection cycle. It needs to score below 14 points either on its initial visit, or during the re-inspection if it didn't score below 14 points on the first visit.
Inspection History
07/24/2023 | Administrative Miscellaneous / Initial Inspection
- No violations were recorded at the time of this inspection.
05/31/2023 | Cycle Inspection / Re-inspection | Score: 17 | B
- (Critical) Hot TCS food item not held at or above 140 °F.
- (Critical) Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
- Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
05/31/2023 | Administrative Miscellaneous / Re-inspection
- Providing single-use, non-compostable plastic straws to customers without customer request (including providing such straws at a self-serve station)
- Current letter grade or Grade Pending card not posted
01/10/2023 | Cycle Inspection / Initial Inspection | Score: 22 | Not Graded
- (Critical) Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation.
- (Critical) Hot TCS food item not held at or above 140 °F.
- Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of.
- Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
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