207 Dekalb Avenue
Brooklyn, NY 11205
(718) 858-0058
Current Inspection Grade: B
At A Glance
Sushi D has an average score of 18 from 3 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Sushi D 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
04/19/2023 | Pre-permit (Operational) / Compliance Inspection | Score: 12 | Not Graded
- (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
- Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
03/26/2023 | Pre-permit (Operational) / Re-inspection | Score: 14 | B
- (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
- Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
03/10/2023 | Pre-permit (Operational) / Initial Inspection | Score: 28 | Not Graded
- (Critical) Hot TCS food item not held at or above 140 °F.
- (Critical) Toxic chemical or pesticide improperly stored or used such that food contamination may occur.
- (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
- (Critical) Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
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