New York City, NY - Food safety inspectors found regulatory violations at Sayori during an inspection on 07/21/2025.
The establishment operates from 1440 Forest Avenue Staten Island Ny in West Brighton, a busy area of New York City known for its dining scene.
Inspectors documented: "06b. Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area. (critical: critical). 02g. Cold TCS food item held above 41 °f." This finding indicates a need for compliance with established food safety protocols.
Among the findings were infractions involving temperature control, a key component of food safety protocols.
Food safety professionals regularly stress the essential nature of adequate temperature control procedures. As outlined in HACCP Temperature Monitoring, Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. These federal guidelines guarantee that restaurants adhere to strict health requirements.
The examination revealed violations related to pest control, which need to be addressed for proper compliance.
Health experts emphasize that pest activity can rapidly contaminate food preparation surfaces and stored ingredients According to HACCP Prevention Guidelines, Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs. This regulatory framework ensures that food service establishments meet rigorous safety standards.
The inspection found infractions involving sanitation, a fundamental aspect of food service operations.
Industry experts consistently emphasize the critical importance of proper sanitation protocols. The Food Safety Modernization Act clearly states that Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance.
The implications extend to broader community food safety standards. Health department data shows that correction of violations helps maintain community health standards.
Under current regulations, Sayori faces additional penalties if violations are not promptly corrected. The health department maintains detailed records of all inspection results for public transparency.
This incident highlights the critical importance of rigorous food safety protocols in commercial food service. Local residents are encouraged to review public inspection records when making dining decisions.
| NTA | SI07 |
| PHONE | 7184425050 |
| Council District | 50 |
| SCORE | 18 |
| Community Board | 501 |
| ZIPCODE | 10302 |
| RECORD DATE | 08/15/2025 |
| ACTION | Violations were cited in the following area(s). |
| CUISINE DESCRIPTION | Japanese |
| Longitude | -74.136497483176 |
| INSPECTION DATE | 07/21/2025 |
| BIN | 5106785 |
| STREET | FOREST AVENUE |
| BORO | Staten Island |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| BBL | 5003930011 |
| DBA | SAYORI |
| Latitude | 40.624629850637 |
| Census Tract | 020100 |
| BUILDING | 1440 |
| CAMIS | 50080503 |
| VIOLATION CODES | 06B; 02G; 06F |
| ALL VIOLATIONS | 06B: Tobacco or electronic cigarette use; eating; or drinking from open container in food preparation; food storage or dishwashing area. || 02G: 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. || 06F: Wiping cloths not stored clean and dry; or in a sanitizing solution; between uses. |
This inspection was conducted on July 21, 2025.
Chicago Department of Public Health
The following violations were found: 06B: Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area. | 02G: 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. | 06F: Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses..
Health code violations can increase the risk of foodborne illness. Common concerns include improper food temperatures (which can allow bacteria growth), inadequate handwashing facilities (which can spread germs), pest activity (which can contaminate food), and cross-contamination risks. These violations are monitored by health departments to ensure public safety and prevent foodborne illness outbreaks.
All inspection data for this report is sourced directly from the New York City Department of Health and Mental Hygiene . View the original data source .
Food safety standards referenced in this report are based on:
Important Note: This article is based on official inspection reports at the time of inspection. Current conditions may differ. Always check the most recent inspection results before dining. Establishments have the opportunity to correct violations and request re-inspection.
