SUGARFISH BY SUSHI NOZAWA
GRADE AWednesday, April 22, 2026
Overview
SUGARFISH BY SUSHI NOZAWA in SoHo Little Italy Hudson Square received a Grade A on their NYC health inspection on April 22, 2026, scoring 5 points. The inspection found 1 violation, including 1 critical.
Address
202 SPRING STREET
Manhattan, NY 10012
Cuisine
Japanese
Inspection Type
Cycle Inspection / Re-inspection
Violations
1 total
⚠ 1 critical
Facility History
8 inspections
Violations Cited
⚠ CRITICAL
06C
Food not protected from contamination
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.
⚠️ Why This Matters
Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants
📋 Code Requirements
Cover all food; store 6 inches off floor; protect from customer contamination; use sneeze guards
CDC Risk Factor:
Contaminated Equipment/Protection from Contamination
NYC Health Code Article 81, Section 81.09
Inspector's Action:
Violations were cited in the following area(s).
SUGARFISH BY SUSHI NOZAWA — Inspection Questions
- Did SUGARFISH BY SUSHI NOZAWA pass their NYC health inspection on April 22, 2026?
- SUGARFISH BY SUSHI NOZAWA passed with an A grade on April 22, 2026 with a score of 5 points. The inspection found 1 violation(s).
- What critical violations did SUGARFISH BY SUSHI NOZAWA have?
- SUGARFISH BY SUSHI NOZAWA had 1 critical violation(s) during their inspection. Critical violations directly contribute to foodborne illness and must be corrected immediately. These include issues with temperature control, hand washing, cross-contamination, and pest infestations.
- What does violation code 06C mean in NYC restaurant inspections?
- NYC violation 06C (Food not protected from contamination) is a critical violation. All food must be protected from contamination during storage, prep, display and service Unprotected food exposed to bacteria, viruses, chemicals, and physical contaminants