4346 42 Street
Queens, NY 11104
(718) 729-8253
Current Inspection Grade: A
At A Glance
Takesushi has an average score of 32 from 2 scored inspections (see inspection history).
The average is higher than 27, which equates to having a C average. This shows that Takesushi may not be meeting the City and State guidelines for 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
10/12/2023 | Cycle Inspection / Re-inspection | Score: 20 | B
- (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
- (Critical) Toxic chemical or pesticide improperly stored or used such that food contamination may occur.
- 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.
11/22/2022 | Cycle Inspection / Initial Inspection | Score: 44 | Not Graded
- (Critical) Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
- (Critical) Evidence of mice or live mice in establishment's food or non-food areas.
- (Critical) Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
- (Critical) Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- (Critical) Food Protection Certificate (FPC) not held by manager or supervisor of food operations.
- Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
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