161 Nassau Avenue
Brooklyn, NY 11222
(718) 383-8882
Current Inspection Grade: A
At A Glance
Kyoto Sushi has an average score of 14 from 3 scored inspections (see inspection history).
The average is under 14, which equates to having an A average. This shows that Kyoto Sushi consistently maintains 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
02/20/2024 | Cycle Inspection / Initial Inspection | Score: 13 | A
- (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
- Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.
- 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.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
01/10/2023 | Cycle Inspection / Re-inspection | Score: 10 | A
- (Critical) Food, supplies, and equipment not protected from potential source of contamination during storage, preparation, transportation, display or service.
- 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.
04/29/2022 | Cycle Inspection / Initial Inspection | Score: 19 | Not Graded
- (Critical) Hot food item not held at or above 140ยบ F.
- (Critical) Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- Thawing procedures improper.
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