Staten Island, NY — C U Hibachi Catering, a Japanese restaurant located at 854 Bay Street in Staten Island, received a score of 86 during a New York City Department of Health and Mental Hygiene (DOHMH) inspection conducted on February 25, 2026. The score places the establishment in Grade C territory, which applies to restaurants scoring 28 points or higher.
The inspection identified one critical violation and no non-critical violations. The data was released by DOHMH on February 27, 2026.
What Inspectors Found
During the inspection, DOHMH inspectors cited C U Hibachi Catering for a single critical violation under code 05H: the restaurant did not have an approved written standard operating procedure for avoiding contamination by refillable returnable containers.
This violation relates to the requirement that food service establishments maintain documented procedures to prevent cross-contamination when containers are reused or returned by customers. Without a written protocol in place, there is no verifiable system to ensure that refillable containers are properly cleaned, sanitized, and handled before being refilled with food or beverages.
While the inspection recorded only one violation, the point value of 86 associated with this visit reflects the severity assigned to the cited condition under the DOHMH scoring framework. Inspectors document violations based on observed conditions at the time of the visit, and point values are assigned according to the potential risk each violation poses to public health.
Food Safety Context
NYC Health Code Article 81 establishes the regulatory framework for food service establishments operating within the five boroughs. Under these regulations, restaurants are required to maintain written food safety plans that address contamination risks, including those associated with reusable containers.
The FDA Food Code, which serves as the basis for many local food safety regulations, similarly emphasizes the importance of documented standard operating procedures in food service operations. Written procedures provide a consistent reference for staff to follow and allow inspectors to verify that an establishment has systems in place to manage food safety risks.
The requirement for written contamination-avoidance procedures for refillable containers is designed to address situations where containers may come into contact with contaminants between uses. Without documented procedures, there is no standardized process for employees to follow, which can increase the risk of foodborne illness.
For catering operations like C U Hibachi Catering, maintaining proper documentation is particularly relevant, as food preparation and service may occur across multiple locations and involve varying conditions that differ from a fixed restaurant setting.
Inspection History
This inspection represents the first recorded inspection for C U Hibachi Catering in the DOHMH public database. No prior inspection history is available for this establishment.
- February 25, 2026: Score 86 (Grade C), one critical violation cited
As this is the restaurant's initial inspection on record, there is no prior performance data available for comparison. Future inspections will provide additional context for evaluating the establishment's food safety compliance over time.
Restaurants that receive a Grade C on an initial inspection are typically scheduled for a re-inspection, during which the establishment has an opportunity to demonstrate that cited violations have been corrected.
Understanding NYC Restaurant Grades
New York City's restaurant grading system, administered by DOHMH, assigns letter grades based on the total points accumulated during an inspection. Points are assessed for each violation found, with more points assigned to conditions that pose greater public health risks.
- A: 0–13 points — The restaurant is in substantial compliance with food safety regulations
- B: 14–27 points — The restaurant has moderate violations that need to be addressed
- C: 28 or more points — The restaurant has significant violations requiring correction
A lower score indicates fewer or less severe violations, while a higher score reflects more significant food safety concerns documented at the time of the inspection.
Consumers can look up any restaurant's inspection history and current grade through the DOHMH restaurant inspection database, which is publicly accessible online. Grade cards are also required to be posted at the entrance of each inspected establishment.
For more information about NYC restaurant inspections, food safety regulations, or to search inspection records, visit the DOHMH website or the NYC Open Data portal, where inspection data is made available to the public.
More About This Restaurant
View the full inspection history for C U Hibachi Catering including all past inspections, violations, and grade changes.