Japanese · New York City, NY

Yosuki Sushi

6410 Amboy Road

Last inspected Feb 2, 2026 · View Map ↗ · Compare ↗

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A Grade

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Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

Quick Answers

When was Yosuki Sushi last inspected?: The most recent inspection on record was on Feb 2, 2026. The result listed by NYC Department of Health and Mental Hygiene was “Grade A” (official score 7).
Were any violations recorded at the last inspection?: Yes: 1 violation recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 2 inspections on record, from May 2, 2024 to Feb 2, 2026.
Has Yosuki Sushi 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 2, 2024.

The Full Inspection History

2 inspections

Cycle Inspection / Initial Inspection

Feb 2, 2026

A Grade

Official score: 7 · Understand This Area’s Scale

1 recorded violation

criticalCode 04CEmployee health and hygiene

Official Wording

Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.

In Plain English

This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.

More about employee hygiene or health policy issues

Official record from NYC Department of Health and Mental Hygiene, Feb 2, 2026 · Original Source

Cycle Inspection / Initial Inspection

May 2, 2024

A Grade

Official score: 13 · Understand This Area’s Scale

2 recorded violations

criticalCode 06CContamination

Official Wording

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.

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.

More about food not protected from contamination

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 2, 2024 · Original Source

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