What is Sushi Island's health inspection score?

Sushi Island has a SafeDine safety score of 19 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Sushi Island last inspected?

Sushi Island was last inspected on November 13, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sushi Island have?

Sushi Island has 20 total violations across 3 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sushi Island safe to eat at?

Sushi Island has a safety score of 19/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Sushi Island serve?

Sushi Island serves Japanese cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Sushi Island

Name: Sushi Island
Address: 87-18 QUEENS BOULEVARD, Queens, 11373
Rating: 19

87-18 QUEENS BOULEVARD, Queens

Last Inspected: 11/13/2025

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0Poor

Japanese•Queens

Ranked #993 of 1000 in QueensBetter than 33% of japanese restaurants

Stable

2 inspections

Last: Nov 13, 2025

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-113

Final Score

Impact Breakdown

High Priority

-10 pts

Direct health hazards • 10 pts each

Intermediate

-25 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

0 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 0/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (19/100) which is computed during our regular data sync.

How scoring works: Every restaurant starts at 100 points. Points are deducted for violations found during inspections.

Recent inspections are weighted more heavily. High priority violations (direct health hazards) have the greatest impact.

Location

87-18 QUEENS BOULEVARD, Queens, NY 11373

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Inspection History

2 records on file

1 Cycle Inspection / Re-inspection1 Cycle Inspection / Initial Inspection

Nov 25

Cycle Inspection / Re-inspection InspectionLatestViolations were cited in the following area(s).

5 High6 Med

11 total4 risk factors

0/100inspection score

−80 pts

High Priority (5)

−50 pts

04KEvidence of rats or live rats in establishment's food or non-food areas.Risk Factor−10
04MLive roaches in facility's food or non-food area.Risk Factor−10
02BHot TCS food item not held at or above 140 °F.Risk Factor−10
03AFood, prohibited, from unapproved or unknown source, home canned or home prepared. Animal slaughtered, butchered or dressed (eviscerated, skinned) in establishment. Reduced Oxygen Packaged (ROP) fish not frozen before processing. ROP food prepared on premises transported to another site.−10
02GCold 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.Risk Factor−10

Intermediate (6)

−30 pts

10EAccurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment−5
10FNon-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.−5
09CDesign, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.−5
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5
09BThawing procedure improper.−5
28-06Contract with a pest management professional not in place. Record of extermination activities not kept on premises.−5

Base deductions−80 pts

Risk factor bonus (4× +5)−20 pts

Aug 25

Cycle Inspection / Initial Inspection InspectionViolations were cited in the following area(s).

6 High3 Med

9 total5 risk factors

0/100inspection score

−75 pts

High Priority (6)

−60 pts

02BHot TCS food item not held at or above 140 °F.Risk Factor−10
02GCold 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.Risk Factor−10
06CFood, 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.Risk Factor−10
05DNo hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device.−10
06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.Risk Factor−10
04KEvidence of rats or live rats in establishment's food or non-food areas.Risk Factor−10

Intermediate (3)

−15 pts

08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5
10GDishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.−5
10BAnti-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.−5

Base deductions−75 pts

Risk factor bonus (5× +5)−25 pts

Community Reviews

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Community Safety Reports

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Data source: NYC DOHMH · Official government inspection records

Grading System

85 – 100

Excellent

70 – 84

Good

Below 70

Fair

About SafeDine Scores

Scores are calculated using official government inspection data. High Priority violations (direct health hazards) have the greatest impact, followed by Intermediate and Basic violations. Community reviews can adjust the score by up to 5 points when 3+ reviews are submitted.

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