Sanmiwago
Last inspected: Mar 23, 2026
41
Score
During an inspection on March 23, 2026, at SANMIWAGO in Manhattan, NY, inspectors identified five critical and three minor violations, including the presence of live roaches and improper temperature control for cold food items. This facility has undergone five inspections to date, with previous records indicating a history of medium-risk findings.
5
Inspections
5
Critical latest
0
Major latest
3
Minor latest
Inspection History
Mar 23, 2026
Cycle Inspection / Initial Inspection
5 critical violations. 3 minor violations.
41
Nov 19, 2024
Cycle Inspection / Re-inspection
1 critical violation. 3 minor violations.
74
Apr 30, 2024
Cycle Inspection / Initial Inspection
2 critical violations. 3 minor violations.
64
Aug 10, 2023
Pre-permit (Operational) / Re-inspection
2 critical violations. 2 minor violations.
67
Jul 25, 2023
Pre-permit (Operational) / Initial Inspection
5 critical violations. 1 minor violation.
45
Violations — Mar 23, 2026 Inspection
Live roaches in facility's food or non-food area.
04M
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
08A
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, 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
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
Hot tcs food item not held at or above 140 °f.
02B
Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with haccp plan.
04H
Critical
Not Critical
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