New York City, NY - Food safety inspectors found regulatory violations at Sushi Hayashi during an inspection on 07/29/2025.
Situated at 355 East 50 Street Manhattan Ny in Midtown East, the restaurant serves a diverse clientele in one of New York City's bustling districts.
The inspection report documents: "08a. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (critical: not critical). 06d. Food contact surface not properly washed, rinsed and sanitized a." 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.
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 inspection found infractions involving pest control, a fundamental aspect of food service operations.
Public health authorities continually highlight the fundamental significance of comprehensive pest control practices. Studies from public health organizations show that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. The FDA Food Code Standards offers detailed requirements for maintaining compliance.
Among the findings were infractions involving sanitation, a key component of food safety protocols.
Public health authorities continually highlight the fundamental significance of comprehensive sanitation practices. Studies from public health organizations show that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. The FDA Sanitation Standards offers detailed requirements for maintaining compliance.
Beyond regulatory requirements, such infractions may affect the restaurant's standing and customer relationships. Local food safety organizations monitor inspection results to provide information to the public.
Under current regulations, Sushi Hayashi 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.
| GRADE | N |
| Census Tract | 009800 |
| CAMIS | 50137867 |
| ZIPCODE | 10022 |
| Latitude | 40.754342149037 |
| BBL | 1013430023 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| ACTION | Violations were cited in the following area(s). |
| CUISINE DESCRIPTION | Japanese |
| SCORE | 24 |
| BIN | 1039611 |
| BUILDING | 355 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| Longitude | -73.967251800217 |
| NTA | MN19 |
| PHONE | 9178920706 |
| INSPECTION DATE | 07/29/2025 |
| DBA | SUSHI HAYASHI |
| STREET | EAST 50 STREET |
| Community Board | 106 |
| Council District | 04 |
| VIOLATION CODES | 08A; 06D; 02B; 04L; 09C |
| ALL VIOLATIONS | 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. || 02B: Hot TCS food item not held at or above 140 °F. || 04L: Evidence of mice or live mice in establishment's food or non-food areas. || 09C: Design; construction; materials used or maintenance of food contact surface improper. Surface not easily cleanable; sanitized and maintained. |
This inspection was conducted on July 29, 2025.
Chicago Department of Public Health
The following violations were found: 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. | 02B: Hot TCS food item not held at or above 140 °F. | 04L: Evidence of mice or live mice in establishment's food or non-food areas. | 09C: Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained..
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.
