Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Ichiddo Ny Inc last inspected?
The most recent inspection on record was on Sep 24, 2026. The result listed by New York State Department of Health was “Critical violations found”.
Were any violations recorded at the last inspection?
Yes: 2 violations recorded, including 2 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
5 inspections on record, from Dec 17, 2024 to Sep 24, 2026.
Has Ichiddo Ny Inc ever been closed by the health department?
No closure appears in the 5 inspection records we hold for this business. The earliest is dated Dec 17, 2024.
The Full Inspection History
5 inspections
Inspection
Sep 24, 2026
Critical violations found
2 recorded violations
criticalCode 6AFood temperature
Official Wording
Potentially hazardous foods are not kept at or above 140�F during hot holding.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from New York State Department of Health, Sep 24, 2026 · Original Source
Re-Inspection
Feb 4, 2026
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Feb 4, 2026 · Original Source
Inspection
Jan 30, 2026
Critical violations found
2 recorded violations
criticalCode 2CFood temperature
Official Wording
Cooked or prepared foods are subject to cross-contamination from raw foods.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Official record from New York State Department of Health, Jan 30, 2026 · Original Source
Inspection
Apr 14, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Apr 14, 2025 · Original Source
Inspection
Dec 17, 2024
Critical violations found
2 recorded violations
criticalCode 5EContamination
Official Wording
Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.