New York City, NY - Health department officials identified compliance problems at Sushi & Co during an inspection on 07/29/2025.
Located in the heart of Midtown, Sushi & Co operates from a prominent location at 980 6 Avenue Manhattan Ny, making it easily accessible to area customers.
The inspection report notes: "02b. Hot TCS food item not held at or above 140 °f. (critical: critical). 10f. Non-food contact surface or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spa." Food safety guidelines indicate that such conditions should be addressed promptly.
The examination revealed violations related to temperature control, which need to be addressed for proper compliance.
Industry experts consistently emphasize the critical importance of proper temperature control protocols. The USDA Safe Temperature Standards clearly states that The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens.
Among the findings were infractions involving pest control, a key component of food safety protocols.
Pest control violations represent some of the most significant infractions in food service inspections Data compiled by food safety institutions reveals that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. Per FDA Pest Control Guidelines, such standards maintain that dining facilities comply with comprehensive protection measures.
The examination revealed violations related to sanitation, which need to be addressed for proper compliance.
Industry best practices require establishments to maintain rigorous cleaning schedules and equipment maintenance According to Food Safety Modernization Act, The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations. This regulatory framework ensures that food service establishments meet rigorous safety standards.
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, Sushi & Co faces additional penalties if violations are not promptly corrected. The health department maintains detailed records of all inspection results for public transparency.
Regular health inspections serve as critical safeguards for public health in New York City's dining landscape. Transparency in reporting inspection findings ensures that community members can make informed decisions about their dining options.
| SCORE | 31 |
| Longitude | -73.986775746534 |
| DBA | SUSHI & CO |
| CAMIS | 50129420 |
| STREET | 6 AVENUE |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| ZIPCODE | 10018 |
| BUILDING | 980 |
| ACTION | Violations were cited in the following area(s). |
| CUISINE DESCRIPTION | Japanese |
| BBL | 1008380001 |
| NTA | MN17 |
| Census Tract | 008400 |
| BIN | 1015919 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| INSPECTION DATE | 07/29/2025 |
| Latitude | 40.751162138093 |
| Community Board | 105 |
| PHONE | 6467558151 |
| Council District | 04 |
| VIOLATION CODES | 02B; 10F; 02H; 02G |
| ALL VIOLATIONS | 02B: Hot TCS food item not held at or above 140 °F. || 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. || 02H: After cooking or removal from hot holding; TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours; and from 70 °F to 41 °F or less within 4 additional hours. || 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: 02B: Hot TCS food item not held at or above 140 °F. | 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. | 02H: After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours. | 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.
