Inspection conducted Mar 4, 2026 · Data released by DOHMH Mar 13, 2026
CRITICAL VIOLATIONS
Yoko-Cho Cited for Violations, Gets Grade C - Manhattan
Published March 20, 2026 10:00 PM
137 EAST 13 STREET, Manhattan, NY 10003 · Japanese
28
Violation Score
A: 0-13 · B: 14-27 · C: 28+
Manhattan, NY — Yoko-Cho, a Japanese restaurant at 137 East 13th Street in Manhattan's East Village, received a Grade C designation after earning a score of 28 during a health inspection conducted on March 4, 2026. The inspection, carried out by the New York City Department of Health and Mental Hygiene (DOHMH), documented a plumbing and drainage violation at the establishment.
The inspection data was released by DOHMH on March 13, 2026.
What Inspectors Found
During the March 4 inspection, DOHMH inspectors cited Yoko-Cho for one non-critical violation related to the restaurant's plumbing and drainage systems.
Specifically, inspectors documented issues under violation code 10B, which covers anti-siphonage and back-flow prevention devices, floor drainage, sewage disposal systems, and the proper disposal of condensation or liquid waste. The citation noted that required anti-siphonage or back-flow prevention devices were not provided where required, that equipment or flooring was not properly drained, or that the sewage disposal system was in disrepair or not functioning properly, with condensation or liquid waste being improperly disposed of.
While the violation was classified as non-critical rather than critical, the cumulative score of 28 points placed Yoko-Cho in the Grade C range under the city's restaurant grading system. The action recorded by DOHMH noted that violations were cited in the relevant area.
Food Safety Context
Plumbing and drainage requirements in New York City restaurants are governed by NYC Health Code Article 81 and align with standards outlined in the FDA Food Code. Properly functioning back-flow prevention devices are essential in food service establishments to prevent contaminated water from flowing backward into clean water supply lines. Without these safeguards, there is a potential risk of cross-contamination between wastewater and potable water used in food preparation, dishwashing, and handwashing.
Drainage systems that fail to operate correctly can lead to standing water on floors or around equipment, creating conditions that may harbor bacteria and attract pests. The NYC Health Code requires that all plumbing fixtures and systems in food service establishments be maintained in good repair and operated in compliance with applicable codes.
While the violation cited at Yoko-Cho was classified as non-critical, the scoring system assigns point values based on both the nature and severity of each condition observed. A score of 28 places a restaurant just at the threshold of the Grade C category.
Inspection History
No prior inspection history is available for Yoko-Cho in the DOHMH database. This may indicate that the March 4, 2026 inspection was the establishment's first recorded inspection, or that previous records are not reflected in the currently available dataset.
Restaurants receiving an initial grade of B or C are entitled to a re-inspection, typically within a set timeframe. The restaurant may post the Grade C card or may choose to post a "Grade Pending" card while awaiting a re-inspection, at which point the final grade will be determined based on the new score.
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 serious conditions receiving higher point values.
- A: 0–13 points — The restaurant is in substantial compliance with food safety regulations.
- B: 14–27 points — The restaurant has some conditions that need to be addressed.
- C: 28 or more points — The restaurant has conditions that require significant improvement.
Lower scores indicate fewer or less serious violations, while higher scores reflect more numerous or more significant conditions. Restaurants that receive a B or C on an initial inspection are scheduled for a re-inspection, and the better of the two scores determines the final posted grade.
Consumers can look up inspection results for any New York City restaurant through the DOHMH restaurant inspection database, available online at the NYC Open Data portal. Detailed violation descriptions, scores, and grade histories are publicly accessible for all inspected food service establishments in the city.
More About This Restaurant
View the full inspection history for Yoko-Cho including all past inspections, violations, and grade changes.
Violations Documented — Mar 4, 2026
CRITICAL
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. (Code 02G)
Non-Critical
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. (Code 10F)
Non-Critical
“Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. (Code 20-04)
Non-Critical
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. (Code 10B)
Non-Critical
“Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. (Code 20-04)
Non-Critical
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. (Code 10B)
Non-Critical
“Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. (Code 20-04)
Non-Critical
“Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. (Code 20-04)
Non-Critical
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. (Code 10B)
CRITICAL
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (Code 06E)
Non-Critical
“Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. (Code 20-04)
CRITICAL
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (Code 06E)
Non-Critical
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. (Code 10F)
CRITICAL
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. (Code 06C)
CRITICAL
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. (Code 02G)
Non-Critical
“Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. (Code 20-04)
Non-Critical
“Choking first aid” poster not posted. “Alcohol and Pregnancy” warning sign not posted. Resuscitation equipment: exhaled air resuscitation masks (adult & pediatric), latex gloves, sign not posted. (Code 20-04)
Non-Critical
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. (Code 10F)
CRITICAL
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. (Code 06C)
CRITICAL
Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored. (Code 06E)
Inspection History
| Date |
Score |
Grade |
Status |
| Mar 4, 2026 |
28 |
N
|
This inspection |
View full inspection history for Yoko-Cho at 137 EAST 13 STREET, Manhattan →
Editorial Standards & Data Transparency
Data Source: This report is based on official public inspection data from the NYC Department of Health and Mental Hygiene (DOHMH), released under the NYC Open Data program.
Editorial Process: Content generated using AI (Claude) to synthesize official inspection data into accessible reporting, then reviewed and verified for accuracy by our editorial team.
Professional Review: All content undergoes standards and compliance oversight by Christopher F. Nesbitt, Sr., NH EMT & BU-trained Paralegal, through Twin Digital Media's regulatory data auditing protocols.
Regulatory References: NYC Health Code Article 81, FDA Food Code (2022). NYC Restaurant Inspections is an independent public data reporting service. We are not affiliated with the City of New York.
| Last verified: June 12, 2026 | Our methodology