Chinese/japanese · Brooklyn
Umi Poke & Wok
110B Nassau Avenue, Brooklyn, NY 11222
(718) 883-9890
★★★★★ 4.5 (1 diner reviews)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
B
DOH SANITARY GRADE
14–27 Points · Re-inspection Required
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NYC Health Department Official Inspection
CAMIS ID: #50176967
17
Violation Points
8
Critical Violations
10
Total Citations
2025-12-01
Last Inspection
Recorded Violations History
Code 10H 2025-12-01
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.
⚠ CRITICAL VIOLATION Code 06E 2025-12-01
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
⚠ CRITICAL VIOLATION Code 02B 2025-12-01
Hot TCS food item not held at or above 140 °F.
Code 10G 2025-10-21
Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
⚠ CRITICAL VIOLATION Code 05D 2025-10-21
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 06A 2025-10-21
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.
⚠ CRITICAL VIOLATION Code 06D 2025-10-21
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
⚠ CRITICAL VIOLATION Code 06E 2025-10-21
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
⚠ CRITICAL VIOLATION Code 02G 2025-10-21
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 06F 2025-10-21
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
Verified Diner Community Reviews
4.5 / 5.0 (1)
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