What is Oishii Sushi's health inspection score?

Oishii Sushi has a SafeDine safety score of 32 out of 100 (Grade C). This score is calculated from official government health inspection data, factoring in violation severity, recency, and trends.

When was Oishii Sushi last inspected?

Oishii Sushi was last inspected on May 4, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Oishii Sushi have?

Oishii Sushi has 11 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Oishii Sushi safe to eat at?

Oishii Sushi has a safety score of 32/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Oishii Sushi serve?

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

Official Health Record

Oishii Sushi

Name: Oishii Sushi
Address: 307 NELSON AVENUE, Staten Island, 10308
Rating: 32

307 NELSON AVENUE, Staten Island

Last Inspected: 5/4/2026

▲Improving

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0Poor

Japanese•Staten Island

Ranked #718 of 768 in Staten IslandBetter than 40% of japanese restaurants

Improving

2 inspections

Last: May 4, 2026

medium confidence

Directions Order

Inspections

Clean Rate

5.5

Avg Violations

1 month 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

Pest issuesHigh Priority

Evidence of pests found during inspection

Other violationHigh Priority

Regulatory compliance issue

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-74

Final Score

Impact Breakdown

High Priority

-10 pts

Direct health hazards • 10 pts each

Intermediate

-3 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+47 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 26/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (32/100) 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

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307 NELSON AVENUE, Staten Island, NY 10308

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Inspection History

2 records on file

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

May 26

Pre-permit (Operational) / Re-inspection InspectionLatest

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
08CPesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used.−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 (1)

−5 pts

09BThawing procedure improper.−5

Base deductions−35 pts

Risk factor bonus (2× +5)−10 pts

Mar 26

Pre-permit (Operational) / Initial Inspection Inspection

7 High

7 total6 risk factors

0/100inspection score

−70 pts

High Priority (7)

−70 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
04LEvidence of mice or live mice in establishment's food or non-food areas.Risk Factor−10
08AEstablishment is not free of harborage or conditions conducive to rodents, insects or other pests.−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
02BHot TCS food item not held at or above 140 °F.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
04CFood worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.Risk Factor−10

Base deductions−70 pts

Risk factor bonus (6× +5)−30 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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