Japanese · Manhattan
Hama
11 West 51 Street, Manhattan, NY 10019
(212) 757-7103
★★★★★ 4.5 (1 diner reviews)
· Google: ★ 4.5 (748)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
PENDING
DOH SANITARY GRADE
Inspection Cycle in Progress
Venue & Culinary Highlights
4 Verified Photos
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NYC Health Department Official Inspection
CAMIS ID: #50032794
28
Violation Points
7
Critical Violations
8
Total Citations
2026-04-09
Last Inspection
Recorded Violations History
⚠ CRITICAL VIOLATION Code 05D 2026-04-09
No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or accepta
⚠ CRITICAL VIOLATION Code 06D 2026-04-09
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
⚠ CRITICAL VIOLATION Code 06C 2026-04-09
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
⚠ CRITICAL VIOLATION Code 06F 2026-04-09
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
⚠ CRITICAL VIOLATION Code 06D 2024-09-18
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
⚠ CRITICAL VIOLATION Code 02B 2024-09-18
Hot TCS food item not held at or above 140 °F.
Code 10F 2024-09-18
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 06C 2024-09-18
Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor.
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