New York City, NY - Health department officials identified compliance problems at Sushi & Noodles during an inspection on 08/04/2025.
The dining establishment functions from 274 Troutman Street in Bushwick, a well-trafficked section of New York City recognized for its restaurant culture.
Inspectors documented: "04m. Live roaches in facility's food or non-food area. (critical: critical). 08a. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (critical: not cri." This finding indicates a need for compliance with established food safety protocols.
Health department officials noted violations related to pest control, which require attention for public health compliance.
Health experts emphasize that pest activity can rapidly contaminate food preparation surfaces and stored ingredients Data compiled by food safety institutions reveals that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. Per FDA Pest Control Guidelines, such standards maintain that dining facilities comply with comprehensive protection measures.
The inspection identified violations related to sanitation, an important area of food safety.
Industry best practices require establishments to maintain rigorous cleaning schedules and equipment maintenance Data compiled by food safety institutions reveals that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. Per FDA Sanitation Standards, such standards maintain that dining facilities comply with comprehensive protection measures.
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.
City health officials have required that Sushi & Noodles promptly correct these infractions before continuing food service. Re-examination will be conducted to ensure corrections.
The broader restaurant industry can learn valuable lessons from such cases, emphasizing the need for continuous vigilance to food safety standards. Consumer awareness remains a crucial component in maintaining community food safety.
| ACTION | Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed. |
| Council District | 34 |
| BBL | 3031870008 |
| BORO | Brooklyn |
| NTA | BK77 |
| SCORE | 69 |
| CAMIS | 50144079 |
| INSPECTION DATE | 07/30/2025 |
| RECORD DATE | 08/15/2025 |
| CUISINE DESCRIPTION | Japanese |
| BIN | 3342225 |
| STREET | TROUTMAN STREET |
| Community Board | 304 |
| ZIPCODE | 11237 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| PHONE | 9179308207 |
| DBA | SUSHI & NOODLES |
| Census Tract | 042700 |
| Latitude | 40.703569351763 |
| Longitude | -73.925796715864 |
| BUILDING | 274 |
| VIOLATION CODES | 04H; 02G; 28-06; 04M; 10B; 02F; 08A; 10F; 10D; 06C; 04L |
| ALL VIOLATIONS | 04H: Raw; cooked or prepared food is adulterated; contaminated; cross-contaminated; or not discarded in accordance with HACCP plan. || 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. || 28-06: Contract with a pest management professional not in place. Record of extermination activities not kept on premises. || 04M: Live roaches in facility's food or non-food area. || 10B: Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of. || 02F: Meat; fish; molluscan shellfish; unpasteurized raw shell eggs; poultry or other TCS offered or served raw or undercooked and written notice not provided to consumer. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 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. || 10D: Mechanical or natural ventilation not provided; inadequate; improperly installed; in disrepair or fails to prevent and control excessive build-up of grease; heat; steam condensation; vapors; odors; smoke or fumes. || 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. || 04L: Evidence of mice or live mice in establishment's food or non-food areas. |
This inspection was conducted on August 4, 2025.
Chicago Department of Public Health
The following violations were found: 04H: Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan. | 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. | 28-06: Contract with a pest management professional not in place. Record of extermination activities not kept on premises. | 04M: Live roaches in facility's food or non-food area. | 10B: Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of. | 02F: Meat, fish, molluscan shellfish, unpasteurized raw shell eggs, poultry or other TCS offered or served raw or undercooked and written notice not provided to consumer. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 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. | 10D: Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes. | 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. | 04L: Evidence of mice or live mice in establishment's food or non-food areas..
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.
