Japanese · 133-36 37 Avenue · Queens 11354
C Grade C posted 2024-07-30. The most recent inspection (2026-10-09) scored 18 points — 14–27 is B range, 28 or more is C — and a re-inspection will set the new grade.
2026-10-09 · Cycle Inspection / Initial Inspection · Violations were cited · score 18
| Code | Description | Critical |
|---|---|---|
| 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. | Critical |
| 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. | Critical |
| 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. | — |
2024-12-07 · Pre-permit (Operational) / Compliance Inspection · Violations were cited · score 18
| Code | Description | Critical |
|---|---|---|
| 02B | Hot TCS food item not held at or above 140 °F. | Critical |
| 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. | Critical |
2024-07-30 · Pre-permit (Operational) / Re-inspection · Violations were cited · score 31 C
| Code | Description | Critical |
|---|---|---|
| 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. | Critical |
| 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. | Critical |
| 06D | Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. | Critical |
| 06E | Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. | Critical |
| 06F | Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses. | Critical |
2024-04-25 · Pre-permit (Operational) / Initial Inspection · Violations were cited · score 34
| Code | Description | Critical |
|---|---|---|
| 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. | Critical |
| 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. | Critical |
| 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. | Critical |
| 09B | Thawing procedure improper. | — |
| 09E | Wash hands sign not posted near or above hand washing sink. | — |
| 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. | — |
| 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. | — |
2024-04-25 · Administrative Miscellaneous / Initial Inspection · Violations were cited
| Code | Description | Critical |
|---|---|---|
| 20-04 | “Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. | — |
| 28-01 | Nuisance created or allowed to exist. Facility not free from unsafe, hazardous, offensive or annoying condition. | — |
GRADE A
2 open HPD violations — 0 class C
See this building's full record
8 food-poisoning reports to 311 at this address in the last three years (4 with three or more people sick), shared by 27 restaurants
7 Food Establishment complaints to 311 at this address in the last three years (most often: Food Spoiled, Letter Grading, Bare Hands in Contact w/ Food), shared by 27 restaurants · complaints filed by the public; DOHMH investigates, outcomes aren't published.
Other restaurants at this address: Auntie Anne's, Bao's Wok, Birria Landia, Cruncheese, Ganblaze BBQ House, Hwa Shoo Shoo, I Milky, Iswii Coffee, Joju, Juqi, Machi Machi, Machi Machi Flushing INC, Madam Tang, Makkee Dessert, Mamie's Yogurt, Meet Fresh, Na Tart, Prime Met Steakhouse & Rooftop Lounge, Regal Tangram 4DX, Shoo Loong Kan, Sing Choi Kee, Taier, Thaihee, Xi'an Famous Foods, Xi'an Famous Foods, Yuan Is Here NYC INC.
Report to 311: Food poisoning · Food safety complaint
133-36 37 Avenue