New York City, NY - A routine inspection at Wasabi Sushi Bento on 07/22/2025 resulted in citations for health code violations.
The establishment operates from 561 Seventh Avenue, Manhattan, Ny in Garment District, a busy area of New York City known for its dining scene.
The inspection report documents: "10f. Non-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." Health officials note that these violations need attention to maintain proper compliance.
Among the findings were infractions involving temperature control, a key component of food safety protocols.
Public health authorities continually highlight the fundamental significance of comprehensive temperature control practices. Studies from public health organizations show that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings. The HACCP Temperature Monitoring offers detailed requirements for maintaining compliance.
The examination revealed violations related to hand washing, which need to be addressed for proper compliance.
Industry experts consistently emphasize the critical importance of proper hand washing protocols. The Chicago Health Department Requirements clearly states that The CDC emphasizes that inadequate hand washing contributes to approximately 89% of foodborne illness outbreaks.
Among the findings were infractions involving pest control, a key component of food safety protocols.
Industry experts consistently emphasize the critical importance of proper pest control protocols. The FDA Pest Control Guidelines clearly states that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks.
The inspection found infractions involving sanitation, a fundamental aspect of food service operations.
Food safety experts emphasize that consistent sanitation practices prevent the accumulation of harmful bacteria Research conducted by federal health agencies demonstrates that Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance. The Food Safety Modernization Act provides comprehensive guidance for preventing such violations.
These compliance issues require correction to maintain proper standards for the restaurant and public health. Food safety professionals indicate that addressing non-compliance helps ensure customer safety standards.
The New York City Department of Health and Mental Hygiene has mandated that Wasabi Sushi Bento immediately address all identified violations before resuming normal operations. A follow-up inspection has been scheduled to verify compliance.
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.
| SCORE | 31 |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| Council District | 03 |
| DBA | WASABI SUSHI BENTO |
| STREET | SEVENTH AVENUE |
| Census Tract | 011300 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| ZIPCODE | 10018 |
| ACTION | Violations were cited in the following area(s). |
| CUISINE DESCRIPTION | Japanese |
| BBL | 1009930001 |
| CAMIS | 50003485 |
| NTA | MN17 |
| GRADE DATE | 07/22/2025 |
| Longitude | -73.987500538284 |
| BIN | 1022558 |
| Community Board | 105 |
| PHONE | 2125751410 |
| GRADE | Z |
| BUILDING | 561 |
| INSPECTION DATE | 07/22/2025 |
| Latitude | 40.754694725744 |
| VIOLATION CODES | 10F; 02G; 05F; 05D |
| ALL VIOLATIONS | 10F: Non-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. || 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. || 05F: Insufficient or no hot holding; cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures || 05D: No 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. |
This inspection was conducted on July 22, 2025.
Chicago Department of Public Health
The following violations were found: 10F: Non-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. | 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. | 05F: Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures | 05D: No 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..
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.
