Sushi Sasabune New York
401 EAST 73 STREET, 10021
Japanese
2122498583
AScore: 12
Last inspected: July 21, 2026
Score Trajectory
Lower score = better. Dots colored by grade.
Inspection History
July 21, 2026
Cycle Inspection / Initial Inspection
Violations were cited in the following area(s).
AScore: 12
02FMeat, fish, molluscan shellfish, unpasteurized raw shell eggs, poultry or other TCS offered or served raw or undercooked and written notice not provided to consumer.
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
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.
April 9, 2024
Administrative Miscellaneous / Initial Inspection
Violations were cited in the following area(s).
N
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.
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.
06BTobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
06GHACCP plan not approved or approved HACCP plan not maintained on premises.
10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
28-04Equipment used for ROP not approved by the Department
April 9, 2024
Cycle Inspection / Initial Inspection
Violations were cited in the following area(s).
NScore: 33
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.
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.
06BTobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
06GHACCP plan not approved or approved HACCP plan not maintained on premises.
10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
28-04Equipment used for ROP not approved by the Department