NYC Health Ratings

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/Brooklyn /Dyker Heights

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Sakura Teriyaki Express

6301 8 AVE
Brooklyn, NY 11220
Phone: (917) 349 0926

As of: 2015-09-03 00:00:00

Inspection Trends

Violations:

Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Live roaches present in facility's food and/or non-food areas.

Violations:

Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Live roaches present in facility's food and/or non-food areas.
"Wash hands"

Violations:

Non-food contact surface improperly constructed. Unacceptable material used. Non-food contact surface or equipment improperly maintained and/or not properly sealed, raised, spaced or movable to allow accessibility for cleaning on all sides, above and underneath the unit.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Live roaches present in facility's food and/or non-food areas.
Bulb not shielded or shatterproof, in areas where there is extreme heat, temperature changes, or where accidental contact may occur.

Violations:

Food not protected from potential source of contamination during storage, preparation, transportation, display or service.
Cold food item held above 41º F (smoked fish and reduced oxygen packaged foods above 38 ºF) except during necessary preparation.
Hot food item not held at or above 140º F.

No violations recorded.

Violations:

The original nutritional fact labels and/or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.

Violations:

Evidence of mice or live mice present in facility's food and/or non-food areas.
Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Hot food item not held at or above 140º F.

Violations:

Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Live roaches present in facility's food and/or non-food areas.
Hot food item not held at or above 140º F.

Violations:

Facility not vermin proof. Harborage or conditions conducive to attracting vermin to the premises and/or allowing vermin to exist.
Toilet facility not maintained and provided with toilet paper, waste receptacle and self-closing door.
Live roaches present in facility's food and/or non-food areas.
The original nutritional fact labels and/or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.

Violations:

Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Wiping cloths soiled or not stored in sanitizing solution.
Bulb not shielded or shatterproof, in areas where there is extreme heat, temperature changes, or where accidental contact may occur.
The original nutritional fact labels and/or ingredient label for a cooking oil, shortening or margarine or food item sold in bulk, or acceptable manufacturer’s documentation not maintained on site.

Violations:

Mechanical or natural ventilation system not provided, improperly installed, in disrepair and/or fails to prevent excessive build-up of grease, heat, steam condensation vapors, odors, smoke, and fumes.
Food Protection Certificate not held by supervisor of food operations.