What is Otani's health inspection score?

Otani has a SafeDine safety score of 47 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Otani last inspected?

Otani was last inspected on February 13, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Otani have?

Otani has 11 total violations across 4 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Otani safe to eat at?

Otani has a safety score of 47/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Otani serve?

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

Official Health Record

Otani

Name: Otani
Address: 59 NASSAU STREET, Manhattan, 10038
Rating: 47

59 NASSAU STREET, Manhattan

Last Inspected: 2/13/2026

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0Poor

Japanese•Manhattan

Ranked #989 of 1000 in ManhattanBetter than 43% of japanese restaurants

Improving

3 inspections

Last: Feb 13, 2026

high confidence

Directions Order

Inspections

Clean Rate

3.7

Avg Violations

2 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

Cross-contaminationHigh Priority

Raw and cooked foods not properly separated

Temperature controlHigh Priority

Food not kept at safe temperatures — risk of bacterial growth

Pest issuesHigh Priority

Evidence of pests found during inspection

SanitationHigh Priority

Equipment or surfaces not properly cleaned/sanitized

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-36

Final Score

Impact Breakdown

High Priority

-0 pts

Direct health hazards • 10 pts each

Intermediate

-7 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+33 pts

Latest

100% weight

2nd

60% weight

3rd

30% weight

Real-time Score: 64/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (47/100) 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

59 NASSAU STREET, Manhattan, NY 10038

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Violation Timeline

May 2025

1 inspections

2 intermediate

May

Feb 2026

2 inspections

6 high priority

3 intermediate

Inspection History

3 records on file

1 Pre-permit (Operational) / Reopening Inspection1 Pre-permit (Operational) / Re-inspection1 Administrative Miscellaneous / Initial Inspection

Feb 26

Pre-permit (Operational) / Reopening Inspection InspectionLatestEstablishment re-opened by DOHMH.

1 Med

1 total

95/100inspection score

−5 pts

Intermediate (1)

−5 pts

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

Base deductions−5 pts

Feb 26

Pre-permit (Operational) / Re-inspection InspectionEstablishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed.

6 High2 Med

8 total6 risk factors

0/100inspection score

−70 pts

High Priority (6)

−60 pts

04HRaw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.Risk Factor−10
04LEvidence of mice or live mice in establishment's food or non-food areas.Risk Factor−10
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
06ESanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.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

Intermediate (2)

−10 pts

28-06Contract with a pest management professional not in place. Record of extermination activities not kept on premises.−5
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−5

Base deductions−70 pts

Risk factor bonus (6× +5)−30 pts

May 25

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

2 Med

2 total

90/100inspection score

−10 pts

Intermediate (2)

−10 pts

20-01Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers.−5
20-08Failure to post or conspicuously post healthy eating information−5

Base deductions−10 pts

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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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