224 West 35 Street
Manhattan, NY 10001
(646) 882-6666
Current Inspection Grade: A
At A Glance
Sushi 35 West has an average score of 12 from 3 scored inspections (see inspection history).
The average is under 14, which equates to having an A average. This shows that Sushi 35 West 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
06/13/2023 | Cycle Inspection / Initial Inspection | Score: 4 | A
- 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.
- 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.
06/21/2022 | Pre-permit (Operational) / Re-inspection | Score: 4 | A
- 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.
06/06/2022 | Pre-permit (Operational) / Initial Inspection | Score: 28 | Not Graded
- (Critical) Hot food item not held at or above 140º F.
- (Critical) Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
- (Critical) Live roaches present in facility's food and/or non-food areas.
- 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.
- Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
- Accurate thermometer not provided in refrigerated or hot holding equipment.
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