New York City, NY - Health department officials identified compliance problems at Kanji Sushi during an inspection on 07/24/2025.
The dining establishment functions from 6419 Myrtle Avenue in Maspeth, a well-trafficked section of New York City recognized for its restaurant culture.
Inspectors documented: "02b. Hot TCS food item not held at or above 140 °f. (critical: critical). 06c. Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transport." This finding indicates a need for compliance with established food safety protocols.
Inspectors documented deficiencies involving temperature control, an essential component of restaurant operations.
Industry research indicates that improper food temperatures can allow dangerous bacteria to multiply rapidly Data compiled by food safety institutions reveals that The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. Per USDA Safe Temperature Standards, such standards maintain that dining facilities comply with comprehensive protection measures.
The examination revealed violations related to pest control, which need to be addressed for proper compliance.
Industry experts consistently emphasize the critical importance of proper pest control protocols. The HACCP Prevention Guidelines clearly states that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times.
Health department officials noted violations related to sanitation, which require attention for public health compliance.
Industry experts consistently emphasize the critical importance of proper sanitation protocols. The FDA Sanitation Standards clearly states that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments.
These types of violations require attention to maintain compliance standards for the establishment and its customers. Health officials note that addressing such conditions helps maintain public confidence in food service establishments.
Health department officials will conduct a comprehensive re-inspection to ensure that all violations have been properly addressed. The establishment must demonstrate full compliance before the matter can be considered resolved.
This inspection emphasizes the fundamental necessity of strict regulatory adherence in dining establishments. Area customers have the right to access compliance documentation when selecting food service establishments.
| INSPECTION TYPE | Pre-permit (Operational) / Re-inspection |
| INSPECTION DATE | 07/24/2025 |
| BORO | Queens |
| BUILDING | 6419 |
| Council District | 30 |
| DBA | KANJI SUSHI |
| ZIPCODE | 11385 |
| RECORD DATE | 08/15/2025 |
| NTA | QN19 |
| PHONE | 6466733666 |
| STREET | MYRTLE AVE |
| ACTION | Violations were cited in the following area(s). |
| CUISINE DESCRIPTION | Japanese |
| Longitude | -73.891782893305 |
| Latitude | 40.701025337539 |
| BIN | 4437861 |
| Community Board | 405 |
| CAMIS | 50170088 |
| BBL | 4036390026 |
| GRADE DATE | 07/24/2025 |
| GRADE | A |
| Census Tract | 057700 |
| SCORE | 12 |
| VIOLATION CODES | 02B; 06C |
| ALL VIOLATIONS | 02B: Hot TCS food item not held at or above 140 °F. || 06C: Food; 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. |
This inspection was conducted on July 24, 2025.
Chicago Department of Public Health
The following violations were found: 02B: Hot TCS food item not held at or above 140 °F. | 06C: Food, 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..
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.
