Ninja Sushi
Last inspected: Feb 2, 2026
86
Score
NINJA SUSHI in Brooklyn, NY, has undergone five health inspections, with the most recent assessment on February 2, 2026, resulting in a low-risk designation. During this inspection, a critical violation was recorded regarding the temperature management of a cooked and cooled food item held for service. Historical records for the facility indicate that previous inspections have primarily resulted in medium-risk classifications.
5
Inspections
1
Critical latest
0
Major latest
0
Minor latest
Inspection History
Feb 2, 2026
Cycle Inspection / Initial Inspection
1 critical violation.
View 1 violation
Hot tcs food item that has been cooked and cooled is being held for service without first being reheated to 165º f or above within 2 hours.
02C
86
Sep 22, 2025
Cycle Inspection / Re-inspection
5 critical violations. 2 minor violations.
View 7 violations
Personal cleanliness is inadequate. outer garment soiled with possible contaminant. effective hair restraint not worn where required. jewelry worn on hands or arms. fingernail polish worn or fingernails not kept clean and trimmed.
06A
Live roaches in facility's food or non-food area.
04M
Hot tcs food item not held at or above 140 °f.
02B
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
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
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08A
Contract with a pest management professional not in place. record of extermination activities not kept on premises.
28-06
43
Mar 12, 2025
Cycle Inspection / Initial Inspection
3 critical violations. 2 minor violations.
View 5 violations
Live roaches in facility's food or non-food area.
04M
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
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
58
Nov 21, 2024
Cycle Inspection / Re-inspection
4 critical violations. 1 minor violation.
View 5 violations
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
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 protection certificate (fpc) not held by manager or supervisor of food operations.
04A
Hot tcs food item not held at or above 140 °f.
02B
Contract with a pest management professional not in place. record of extermination activities not kept on premises.
28-06
52
May 17, 2024
Cycle Inspection / Initial Inspection
3 critical violations. 2 minor violations.
View 5 violations
Hot tcs food item that has been cooked and cooled is being held for service without first being reheated to 165º f or above within 2 hours.
02C
Hot tcs food item not held at or above 140 °f.
02B
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
Design, construction, materials used or maintenance of food contact surface improper. surface not easily cleanable, sanitized and maintained.
09C
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
58
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