WOK TO WALK, LOS TACOS HERMANOS, POKE BOWL, SAKURA OF JAPAN
GRADE AThursday, October 9, 2025
WOK TO WALK, LOS TACOS HERMANOS, POKE BOWL, SAKURA OF JAPAN in Midtown Times Square received a Grade A on their NYC health inspection on October 9, 2025, scoring 12 points. The inspection found 1 violation, including 1 critical.
Violations Cited
02G
Cold TCS Food Held Above 41°F
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.
DANGER ZONE GROWTH: Between 41-70°F, E. coli doubles every 30 minutes. Salmonella doubles every 20 minutes at 70-90°F. After just 4 hours above 41°F, bacteria levels can cause severe illness including bloody diarrhea, kidney failure (E. coli), and typhoid fever (Salmonella).
Keep all cold TCS foods at 41°F or below (smoked fish 38°F, shell eggs 45°F). Monitor with calibrated thermometer every 2-4 hours. Ice baths must surround container to food level. Repair refrigeration immediately. DISCARD foods above 41°F for over 4 hours.
Violations were cited in the following area(s).
WOK TO WALK, LOS TACOS HERMANOS, POKE BOWL, SAKURA OF JAPAN — Inspection Questions
- Did WOK TO WALK, LOS TACOS HERMANOS, POKE BOWL, SAKURA OF JAPAN pass their NYC health inspection on October 9, 2025?
- WOK TO WALK, LOS TACOS HERMANOS, POKE BOWL, SAKURA OF JAPAN passed with an A grade on October 9, 2025 with a score of 12 points. The inspection found 1 violation(s).
- What critical violations did WOK TO WALK, LOS TACOS HERMANOS, POKE BOWL, SAKURA OF JAPAN have?
- WOK TO WALK, LOS TACOS HERMANOS, POKE BOWL, SAKURA OF JAPAN 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 02G mean in NYC restaurant inspections?
- NYC violation 02G (Cold TCS Food Held Above 41°F) is a critical violation. Cold potentially hazardous foods must be kept at 41°F or below (38°F for smoked fish) to prevent bacterial growth. DANGER ZONE GROWTH: Between 41-70°F, E. coli doubles every 30 minutes. Salmonella doubles every 20 minutes at 70-90°F. After just 4 hours above 41°F, bacteria levels can cause severe illness including bloody diarrhea, kidney failure (E. coli), and typhoid fever (Salmonella).