Manhattan, NY — Izakaya Seasun, a Japanese restaurant at 43 West 27th Street in Manhattan, received a score of 27 during a health inspection conducted on December 5, 2025. The score places the restaurant at the very top of the Grade B range, just one point below the Grade C threshold of 28. Inspectors documented 5 critical violations and 9 non-critical violations across 14 total citations.

The inspection data was released by the NYC Department of Health and Mental Hygiene (DOHMH) on January 7, 2026.

What Inspectors Found

The most frequently cited critical violation involved sanitized equipment or utensils being improperly used or stored (Code 06E), which appeared three separate times during the inspection. This violation indicates that equipment that had been cleaned and sanitized was not maintained in a sanitary condition before its next use.

Inspectors also documented two temperature control violations. One citation (Code 02G) noted that cold time/temperature control for safety (TCS) food items were held above 41°F, the maximum safe holding temperature for cold foods. A second citation (Code 02B) recorded hot TCS food items not being held at or above 140°F. Both violations relate to the temperature danger zone between 41°F and 140°F, where harmful bacteria can multiply rapidly.

Among the nine non-critical violations, inspectors cited the restaurant four times for nuisance conditions (Code 28-01), noting the facility was not free from unsafe, hazardous, offensive, or annoying conditions. Three citations addressed deficient dishwashing and ware washing practices (Code 10G), and two citations documented non-food contact surfaces or equipment that were not kept clean or properly maintained (Code 10F).

Food Safety Context

Temperature control violations are classified as critical under NYC Health Code Article 81 because improper food storage temperatures are a leading contributor to foodborne illness. The FDA Food Code identifies the range between 41°F and 140°F as the temperature danger zone, where bacteria such as Salmonella and E. coli can double in number in as little as 20 minutes.

The repeated equipment sanitization violations suggest a systemic issue with the restaurant's food safety protocols rather than an isolated incident. Under DOHMH guidelines, critical violations are those most likely to contribute directly to foodborne illness.

Inspection History

No prior inspection history is available for Izakaya Seasun in the DOHMH public database. This may indicate that the December 2025 inspection was the restaurant's first recorded cycle inspection, or that prior records are not reflected in the current dataset.

Understanding NYC Restaurant Grades

New York City assigns letter grades to restaurants based on inspection scores under the following scale:

  • Grade A: 0–13 points (lowest number of violations)
  • Grade B: 14–27 points (moderate violations noted)
  • Grade C: 28 or more points (significant violations documented)

Izakaya Seasun's score of 27 sits at the absolute ceiling of the Grade B range. A single additional violation point would have placed the restaurant in Grade C territory.

Restaurants that receive a Grade B or C on an initial inspection may contest the grade through the Office of Administrative Trials and Hearings (OATH) or request a re-inspection. Current grades are posted at restaurant entrances as required by law.

Consumers can verify restaurant inspection results through the DOHMH restaurant inspection database or by visiting NYCRestaurantInspections.com for detailed violation records and historical data.

More About This Restaurant

View the full inspection history for Izakaya Seasun including all past inspections, violations, and grade changes.