New York City, NY - Food safety inspectors found regulatory violations at Yakitori Totto during an inspection on 08/05/2025.
The restaurant is located at 251 West 55 Street in New York City's Hell's Kitchen district, serving local residents and visitors.
Health department documentation states: "10e. Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment (critical: not critical). 06d. Food contact surface not properly washed, rinsed and s." Such infractions require correction to meet regulatory standards.
The examination revealed violations related to temperature control, which need to be addressed for proper compliance.
Food safety professionals regularly stress the essential nature of adequate temperature control procedures. As outlined in FDA Temperature Safety Guidelines, The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. These federal guidelines guarantee that restaurants adhere to strict health requirements.
Inspectors documented deficiencies involving pest control, an essential component of restaurant operations.
Food safety professionals regularly stress the essential nature of adequate pest control procedures. As outlined in HACCP Prevention Guidelines, Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. These federal guidelines guarantee that restaurants adhere to strict health requirements.
The inspection identified violations related to sanitation, an important area of food safety.
Food safety experts emphasize that consistent sanitation practices prevent the accumulation of harmful bacteria According to FDA Sanitation Standards, 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.
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.
Regulatory authorities have scheduled an extensive follow-up review to confirm that every infraction has been adequately corrected. Management are required to show complete correction before these violations will be deemed closed.
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.
| SCORE | 21 |
| Council District | 03 |
| Longitude | -73.982827267293 |
| INSPECTION DATE | 08/05/2025 |
| DBA | YAKITORI TOTTO |
| RECORD DATE | 08/15/2025 |
| BIN | 1024872 |
| BORO | Manhattan |
| BUILDING | 251 |
| ACTION | Violations were cited in the following area(s). |
| CUISINE DESCRIPTION | Japanese |
| STREET | WEST 55 STREET |
| NTA | MN17 |
| Latitude | 40.764997945255 |
| ZIPCODE | 10019 |
| CAMIS | 41718215 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| Community Board | 105 |
| Census Tract | 013700 |
| PHONE | 2122454555 |
| BBL | 1010270006 |
| VIOLATION CODES | 10E; 06D; 10G; 10F; 06F |
| ALL VIOLATIONS | 10E: Accurate thermometer not provided or properly located in refrigerated; cold storage or hot holding equipment || 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. || 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. || 06F: Wiping cloths not stored clean and dry; or in a sanitizing solution; between uses. |
This inspection was conducted on August 5, 2025.
Chicago Department of Public Health
The following violations were found: 10E: Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment | 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. | 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. | 06F: Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses..
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.
