Japanese · Manhattan
Tsushima
210 East 44 Street, Manhattan, NY 10017
(212) 207-1938
★★★★★ 4.5 (1 diner reviews)
· Google: ★ 4.2 (482)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
A
DOH SANITARY GRADE
0–13 Violation Points · Top Sanitary Standard
Venue & Culinary Highlights
4 Verified Photos
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NYC Health Department Official Inspection
CAMIS ID: #50009430
11
Violation Points
4
Critical Violations
9
Total Citations
2024-12-17
Last Inspection
Recorded Violations History
Code 10F 2024-12-17
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.
⚠ CRITICAL VIOLATION Code 06F 2024-12-17
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
Code 10B 2024-12-17
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.
Code 10B 2024-10-23
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.
Code 08C 2024-10-23
Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
Code 08A 2024-10-23
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
⚠ CRITICAL VIOLATION Code 04M 2024-10-23
Live roaches in facility's food or non-food area.
⚠ CRITICAL VIOLATION Code 06D 2024-10-23
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
⚠ CRITICAL VIOLATION Code 04C 2024-10-23
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.
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