New York City, NY - An inspection conducted at Hirohisa on 08/13/2025 identified food safety violations.
Situated at 73 Thompson Street in SoHo, the restaurant serves a diverse clientele in one of New York City's bustling districts.
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According to inspection records: "06a. Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fing." This type of violation requires correction to maintain food safety standards.
Inspectors documented deficiencies involving temperature control, an essential component of restaurant operations.
Professional food safety experts consider temperature monitoring essential for preventing foodborne illness Research conducted by federal health agencies demonstrates that The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. The USDA Safe Temperature Standards provides comprehensive guidance for preventing such violations.
Among the findings were infractions involving pest control, a key component of food safety protocols.
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.
The inspection found infractions involving sanitation, a fundamental aspect of food service operations.
Industry experts consistently emphasize the critical importance of proper sanitation protocols. The Food Safety Modernization Act clearly states that Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance.
Among the findings were infractions involving hand washing, a key component of food safety protocols.
Hand washing violations directly impact food safety and customer health protection Research conducted by federal health agencies demonstrates that The CDC emphasizes that inadequate hand washing contributes to approximately 89% of foodborne illness outbreaks. The FDA Hand Washing Standards provides comprehensive guidance for preventing such violations.
These types of violations require attention to maintain compliance standards for the establishment and its customers. Health officials note that addressing such conditions helps maintain public confidence in food service establishments.
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.
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.
📋 Complete Inspection Data
| BUILDING | 73 |
| Council District | 03 |
| BBL | 1004890030 |
| DBA | HIROHISA |
| CAMIS | 50001328 |
| SCORE | 20 |
| RECORD DATE | 08/15/2025 |
| BORO | Manhattan |
| NTA | MN24 |
| ACTION | Violations were cited in the following area(s). |
| CUISINE DESCRIPTION | Japanese |
| Longitude | -74.002990855642 |
| ZIPCODE | 10012 |
| PHONE | 2129251613 |
| Latitude | 40.724450821158 |
| STREET | THOMPSON STREET |
| BIN | 1007362 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| INSPECTION DATE | 08/13/2025 |
| Community Board | 102 |
| Census Tract | 004700 |
| VIOLATION CODES | 06A; 10F; 06E; 02H |
| ALL VIOLATIONS | 06A: Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed. || 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. || 06E: Sanitized equipment or utensil; including in-use food dispensing utensil; improperly used or stored. || 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. |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on August 13, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
The following violations were found: 06A: Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed. | 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. | 06E: Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. | 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..
Why are these violations concerning?
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.