110 West 40 Street
Manhattan, NY 10018
(212) 391-1600
Current Inspection Grade: B
At A Glance
Kobeyaki has an average score of 19 from 4 scored inspections (see inspection history).
The average is between 14 and 27, which equates to having a B average. This shows that Kobeyaki 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
10/18/2023 | Cycle Inspection / Re-inspection | Score: 28 | C
- (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
- (Critical) Hot TCS food item not held at or above 140 °F.
- (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.
- Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
- 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.
01/18/2023 | Cycle Inspection / Initial Inspection | Score: 5 | Not Graded
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
02/02/2022 | Cycle Inspection / Re-inspection | Score: 17 | B
- (Critical) Food prepared from ingredients at ambient temperature not cooled to 41º F or below within 4 hours.
- (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
- Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
08/05/2021 | Cycle Inspection / Initial Inspection | Score: 26 | Not Graded
- (Critical) Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
- (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
- (Critical) Filth flies or food/refuse/sewage-associated (FRSA) flies present in facility’s food and/or non-food areas. Filth flies include house flies, little house flies, blow flies, bottle flies and flesh flies. Food/refuse/sewage-associated flies include fruit flies, drain flies and Phorid flies.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
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