Ajisai Japanese Fusion
Last inspected: Oct 7, 2025
58
Score
AJISAI JAPANESE FUSION in Manhattan, NY, has undergone four inspections, with the most recent assessment on October 7, 2025, resulting in a moderate risk designation. This inspection identified three critical and two minor violations related to improper equipment sanitization and the temperature control of various food items. The facility has consistently received moderate risk ratings across its inspection history.
4
Inspections
3
Critical latest
0
Major latest
2
Minor latest
Inspection History
Oct 7, 2025
Cycle Inspection / Re-inspection
3 critical violations. 2 minor violations.
View 5 violations
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
06E
Hot tcs food item not held at or above 140 °f.
02B
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.
02G
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.
10F
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.
10B
58
Mar 5, 2025
Cycle Inspection / Initial Inspection
3 critical violations. 1 minor violation.
View 4 violations
Hot tcs food item not held at or above 140 °f.
02B
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06D
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.
06C
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.
10F
61
Apr 25, 2024
Cycle Inspection / Re-inspection
7 critical violations. 4 minor violations.
View 11 violations
Toxic chemical or pesticide improperly stored or used such that food contamination may occur.
04E
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.
02G
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06D
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.
06E
Food protection certificate (fpc) not held by manager or supervisor of food operations.
04A
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
06F
Evidence of rats or live rats in establishment's food or non-food areas.
04K
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08A
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.
10F
Contract with a pest management professional not in place. record of extermination activities not kept on premises.
28-06
Wash hands sign not posted near or above hand washing sink.
09E
29
Jun 22, 2023
Cycle Inspection / Initial Inspection
4 critical violations. 2 minor violations.
View 6 violations
Live roaches in facility's food or non-food area.
04M
Evidence of mice or live mice in establishment's food or non-food areas.
04L
Hot tcs food item not held at or above 140 °f.
02B
Evidence of rats or live rats in establishment's food or non-food areas.
04K
Dishwashing and ware washing: cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.
10G
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08A
50
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