What is Zen Ramen & Sushi's health inspection score?

Zen Ramen & Sushi has a SafeDine safety score of 70 out of 100 (Grade B). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Zen Ramen & Sushi last inspected?

Zen Ramen & Sushi was last inspected on October 17, 2025. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Zen Ramen & Sushi have?

Zen Ramen & Sushi has 6 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Zen Ramen & Sushi safe to eat at?

Zen Ramen & Sushi has a good safety record with a score of 70/100. While there are some noted violations, overall compliance is solid.

What type of cuisine does Zen Ramen & Sushi serve?

Zen Ramen & Sushi serves Asian/Asian Fusion cuisine. Visit their SafeDine page for safety scores, inspection history, and more details.

Official Health Record

Zen Ramen & Sushi

Name: Zen Ramen & Sushi
Address: 150 WEST 36 STREET, Manhattan, 10018
Rating: 70

150 WEST 36 STREET, Manhattan

Last Inspected: 10/17/2025

▲Improving

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0Good

Asian/Asian Fusion•Manhattan

Ranked #962 of 1000 in ManhattanBetter than 55% of asian/asian fusion restaurants

Improving

2 inspections

Last: Oct 17, 2025

medium confidence

Directions Order

Inspections

Clean Rate

Avg Violations

6 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

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

Other violation

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-30

Final Score

Impact Breakdown

High Priority

-4 pts

Direct health hazards • 10 pts each

Intermediate

-5 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+25 pts

Latest

100% weight

2nd

60% weight

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

150 WEST 36 STREET, Manhattan, NY 10018

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Inspection History

2 records on file

1 Pre-permit (Operational) / Re-inspection1 Pre-permit (Operational) / Initial Inspection

Oct 25

Pre-permit (Operational) / Re-inspection InspectionLatestViolations were cited in the following area(s).

1 High1 Med

2 total1 risk factor

80/100inspection score

−15 pts

High Priority (1)

−10 pts

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 (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−15 pts

Risk factor bonus (1× +5)−5 pts

Sep 25

Pre-permit (Operational) / Initial Inspection InspectionViolations were cited in the following area(s).

3 High1 Med

4 total2 risk factors

55/100inspection score

−35 pts

High Priority (3)

−30 pts

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
06DFood contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.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

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−35 pts

Risk factor bonus (2× +5)−10 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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