Yuki Japanese Restaurant
165 WEST 72 STREET, 10023
Japanese
5163123039
AScore: 11
Last inspected: August 13, 2025
Score Trajectory
Lower score = better. Dots colored by grade.
Inspection History
August 13, 2025
Cycle Inspection / Re-inspection
Violations were cited in the following area(s).
AScore: 11
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.
06FWiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
January 22, 2025
Cycle Inspection / Initial Inspection
Violations were cited in the following area(s).
NScore: 31
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.
04MLive roaches in facility's food or non-food area.
05BHarmful noxious gas or vapor detected. Carbon Monoxide (CO) level exceeds nine (9) ppm
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
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.
February 27, 2024
Pre-permit (Operational) / Initial Inspection
Violations were cited in the following area(s).
NScore: 25
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.
04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
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.