New York City, NY - A scheduled inspection at Blue Ribbon Sushi Bar on 08/13/2025 documented several health code infractions.
The restaurant is located at 30 Rockefeller Plaza Manhattan Ny in New York City's Rockefeller Center district, serving local residents and visitors.
Health department documentation states: "08a. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (critical: not critical). 04j. Properly scaled and calibrated thermometer or thermocouple not p." Such infractions require correction to meet regulatory standards.
The inspection identified violations related to temperature control, an important area of food safety.
Industry research indicates that improper food temperatures can allow dangerous bacteria to multiply rapidly According to HACCP Temperature Monitoring, Maintaining proper food temperatures is the most effective method for preventing bacterial growth and foodborne illness. This regulatory framework ensures that food service establishments meet rigorous safety standards.
Inspectors documented deficiencies involving pest control, an essential component of restaurant operations.
Public health authorities continually highlight the fundamental significance of comprehensive pest control practices. Studies from public health organizations show that Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. The FDA Food Code Standards offers detailed requirements for maintaining compliance.
The inspection found infractions involving sanitation, a fundamental aspect of food service operations.
Industry best practices require establishments to maintain rigorous cleaning schedules and equipment maintenance Data compiled by food safety institutions reveals that Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance. Per Food Safety Modernization Act, 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.
The New York City Department of Health and Mental Hygiene has mandated that Blue Ribbon Sushi Bar immediately address all identified violations before resuming normal operations. A follow-up inspection has been scheduled to verify compliance.
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.
| SCORE | 33 |
| ZIPCODE | 10112 |
| CAMIS | 50066830 |
| BIN | 1076262 |
| BBL | 1012657501 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| ACTION | Violations were cited in the following area(s). |
| CUISINE DESCRIPTION | Japanese |
| NTA | MN17 |
| Longitude | -73.978692223615 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| PHONE | 2129370204 |
| DBA | BLUE RIBBON SUSHI BAR |
| Community Board | 105 |
| BUILDING | 30 |
| Latitude | 40.758747437799 |
| INSPECTION DATE | 08/13/2025 |
| STREET | ROCKEFELLER PLAZA |
| Council District | 04 |
| Census Tract | 010400 |
| VIOLATION CODES | 08A; 04J; 02G; 10F; 04N; 02B |
| ALL VIOLATIONS | 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 04J: Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking; cooling; reheating; and holding. || 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. || 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. || 04N: Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies; blow flies; bottle flies; flesh flies; drain flies; Phorid flies and fruit flies. || 02B: Hot TCS food item not held at or above 140 °F. |
This inspection was conducted on August 13, 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. | 04J: Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding. | 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. | 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. | 04N: Filth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies. | 02B: Hot TCS food item not held at or above 140 °F..
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.
