Sushi Q
1610 CROSBY AVENUE, 10461
Japanese
7188221627
AScore: 10
Last inspected: March 3, 2025
Score Trajectory
Lower score = better. Dots colored by grade.
Inspection History
March 3, 2025
Cycle Inspection / Initial Inspection
Violations were cited in the following area(s).
AScore: 10
06CFood, 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.
10FNon-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.
June 24, 2024
Cycle Inspection / Reopening Inspection
Establishment re-opened by DOHMH.
PScore: 0
June 20, 2024
Cycle Inspection / Initial Inspection
Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.
NScore: 142
02BHot TCS food item not held at or above 140 °F.
02GCold 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.
04FFood preparation area, food storage area, or other area used by employees or patrons, contaminated by sewage or liquid waste.
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
04LEvidence of mice or live mice in establishment's food or non-food areas.
05ASewage disposal system is not provided, improper, inadequate or unapproved.
05DNo 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 acceptable hand-drying device.
06APersonal 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.
06CFood, 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.
06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08CPesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.
09BThawing procedure improper.
10BAnti-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.
February 24, 2023
Cycle Inspection / Re-inspection
Violations were cited in the following area(s).
BScore: 20
04AFood Protection Certificate (FPC) not held by manager or supervisor of food operations.
05DNo 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 acceptable hand-drying device.
April 13, 2022
Cycle Inspection / Initial Inspection
Violations were cited in the following area(s).
NScore: 30
02BHot food item not held at or above 140º F.
04JAppropriately scaled metal stem-type thermometer or thermocouple not provided or used to evaluate temperatures of potentially hazardous foods during cooking, cooling, reheating and holding.
06APersonal cleanliness inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn in an area where food is prepared.
06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
06FWiping cloths soiled or not stored in sanitizing solution.