New York City, NY - A health department inspection at Ginza Japanese Restaurant on 07/29/2025 revealed multiple health code violations.
Ginza Japanese Restaurant is positioned at 10 Akron Street Staten Island Ny in the New Springville area, drawing neighborhood patrons and tourists.
The inspection report notes: "06. Contract with a pest management professional not in place." Food safety guidelines indicate that such conditions should be addressed promptly.
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 FDA Temperature Safety Guidelines offers detailed requirements for maintaining compliance.
Inspectors documented deficiencies involving pest control, an essential component of restaurant operations.
Industry experts consistently emphasize the critical importance of proper pest control protocols. The FDA Food Code Standards clearly states that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks.
Inspectors documented deficiencies involving sanitation, an essential component of restaurant operations.
Industry best practices require establishments to maintain rigorous cleaning schedules and equipment maintenance Data compiled by food safety institutions reveals that The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations. Per FDA Sanitation Standards, such standards maintain that dining facilities comply with comprehensive protection measures.
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.
Local regulatory authorities have ordered that Ginza Japanese Restaurant swiftly remediate the documented deficiencies before reopening to customers. Additional review is planned to confirm remediation.
These findings underscore the essential nature of comprehensive health compliance in restaurant operations. Community members should feel empowered to examine health department findings when choosing restaurants.
| BBL | 5015460005 |
| Council District | 50 |
| Latitude | 40.611730739157 |
| Community Board | 502 |
| RECORD DATE | 08/15/2025 |
| DBA | GINZA JAPANESE RESTAURANT |
| PHONE | 6466331164 |
| ACTION | Violations were cited in the following area(s). |
| CUISINE DESCRIPTION | Japanese |
| BUILDING | 10 |
| CAMIS | 50139935 |
| ZIPCODE | 10314 |
| BIN | 5104032 |
| BORO | Staten Island |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| Census Tract | 029104 |
| Longitude | -74.158830217992 |
| NTA | SI05 |
| INSPECTION DATE | 07/29/2025 |
| STREET | AKRON STREET |
| SCORE | 64 |
| VIOLATION CODES | 04L; 10G; 10F; 06D; 08A; 08C; 28-06; 02B; 02G |
| ALL VIOLATIONS | 04L: Evidence of mice or live mice in establishment's food or non-food areas. || 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware; including dishes; utensils; and equipment deficient. || 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. || 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 08C: Pesticide not properly labeled or used by unlicensed individual. Pesticide; other toxic chemical improperly used/stored. Unprotected; unlocked bait station used. || 28-06: Contract with a pest management professional not in place. Record of extermination activities not kept on premises. || 02B: Hot TCS food item not held at or above 140 °F. || 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. |
This inspection was conducted on July 29, 2025.
Chicago Department of Public Health
The following violations were found: 04L: Evidence of mice or live mice in establishment's food or non-food areas. | 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. | 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. | 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 08C: Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used. | 28-06: Contract with a pest management professional not in place. Record of extermination activities not kept on premises. | 02B: Hot TCS food item not held at or above 140 °F. | 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..
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.
