Japanese · New York City, NY

Daigo Sushi Roll Bar

527 Carroll Street

Last inspected Sep 22, 2025 · View Map ↗ · Compare ↗

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A Grade

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ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Daigo Sushi Roll Bar last inspected?: The most recent inspection on record was on Sep 22, 2025. The result listed by NYC Department of Health and Mental Hygiene was “Grade A” (official score 3).
Were any violations recorded at the last inspection?: Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 2 inspections on record, from May 20, 2024 to Sep 22, 2025.
Has Daigo Sushi Roll Bar ever been closed by the health department?: No closure appears in the 2 inspection records we hold for this business. The earliest is dated May 20, 2024.

The Full Inspection History

2 inspections

Cycle Inspection / Initial Inspection

Sep 22, 2025

A Grade

Official score: 3 · Understand This Area’s Scale

1 recorded violation

minorCode 10FCleaning and sanitizing

Official Wording

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.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

Official record from NYC Department of Health and Mental Hygiene, Sep 22, 2025 · Original Source

Cycle Inspection / Initial Inspection

May 20, 2024

A Grade

Official score: 12 · Understand This Area’s Scale

2 recorded violations

minorCode 10GCleaning and sanitizing

Official Wording

Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

In Plain English

Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.

More about cleaning or sanitizing problems

criticalCode 02BFood temperature

Official Wording

Hot TCS food item not held at or above 140 °F.

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.

More about food kept at an unsafe temperature

Official record from NYC Department of Health and Mental Hygiene, May 20, 2024 · Original Source

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