Japanese · Staten Island
Avocado
4342 Amboy Road, Staten Island, NY 10312
(347) 405-1970
★★★★★ 4.5 (1 diner reviews)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
A
DOH SANITARY GRADE
0–13 Violation Points · Top Sanitary Standard
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NYC Health Department Official Inspection
CAMIS ID: #50076185
9
Violation Points
8
Critical Violations
14
Total Citations
2024-08-29
Last Inspection
Recorded Violations History
⚠ CRITICAL VIOLATION Code 06A 2025-10-30
Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.
Code 20-06 2025-10-30
Current letter grade or Grade Pending card not posted
⚠ CRITICAL VIOLATION Code 02B 2025-10-30
Hot TCS food item not held at or above 140 °F.
⚠ CRITICAL VIOLATION Code 02C 2025-10-30
Hot TCS food item that has been cooked and cooled is being held for service without first being reheated to 165º F or above within 2 hours.
⚠ CRITICAL VIOLATION Code 02G 2025-10-30
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.
⚠ CRITICAL VIOLATION Code 04J 2025-10-30
Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding.
Code 10F 2025-10-30
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 02B 2024-08-29
Hot TCS food item not held at or above 140 °F.
Code 08A 2024-06-25
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Code 10F 2024-06-25
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.
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