What is Sushi Beauu's health inspection score?

Sushi Beauu has a SafeDine safety score of 25 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 Beauu last inspected?

Sushi Beauu was last inspected on January 7, 2026. SafeDine tracks official health department inspections and updates scores automatically.

How many health violations does Sushi Beauu have?

Sushi Beauu has 15 total violations across 2 inspections on record. Violations are categorized by severity: high priority, intermediate, and basic.

Is Sushi Beauu safe to eat at?

Sushi Beauu has a safety score of 25/100, which suggests room for improvement. Review the detailed inspection history on SafeDine for more information.

What type of cuisine does Sushi Beauu serve?

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

Official Health Record

Sushi Beauu

Name: Sushi Beauu
Address: 15 WEST 33 STREET, Manhattan, 10118
Rating: 25

15 WEST 33 STREET, Manhattan

Last Inspected: 1/7/2026

▲Improving

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0Poor

Japanese•Manhattan

Ranked #965 of 1000 in ManhattanBetter than 37% of japanese restaurants

Improving

2 inspections

Last: Jan 7, 2026

medium confidence

Directions Order

Inspections

Clean Rate

7.5

Avg Violations

5 months ago

Last Inspected

Top Concerns

Most common issues from recent inspections

HandwashingHigh Priority

Employees not properly washing hands — contamination risk

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

Plumbing issues

Plumbing or waste disposal problems

Score Analysis

How the SafeDine score is calculated

Live Data Feed

Starting Score

100

Total Deductions

-73

Final Score

Impact Breakdown

High Priority

-7 pts

Direct health hazards • 10 pts each

Intermediate

-12 pts

Potential hazards • 5 pts each

Basic

-0 pts

Best practices • 2 pts each

Inspection Timeline

+46 pts

Latest

100% weight

2nd

60% weight

Real-time Score: 27/100 — This score includes today's freshness penalty and may differ slightly from the displayed score (25/100) 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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15 WEST 33 STREET, Manhattan, NY 10118

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Inspection History

2 records on file

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

Jan 26

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

3 High1 Med

4 total3 risk factors

50/100inspection score

−35 pts

High Priority (3)

−30 pts

02BHot TCS food item not held at or above 140 °F.Risk Factor−10
06APersonal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed.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 (1)

−5 pts

09BThawing procedure improper.−5

Base deductions−35 pts

Risk factor bonus (3× +5)−15 pts

Oct 25

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

6 High5 Med

11 total4 risk factors

0/100inspection score

−85 pts

High Priority (6)

−60 pts

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
05CFood contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food.−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
04NFilth flies or food/refuse/sewage associated with (FRSA) flies or other nuisance pests in establishment’s food and/or non-food areas. FRSA flies include house flies, blow flies, bottle flies, flesh flies, drain flies, Phorid flies and fruit flies.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
06BTobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.Risk Factor−10

Intermediate (5)

−25 pts

28-06Contract with a pest management professional not in place. Record of extermination activities not kept on premises.−5
08BGarbage receptacle not pest or water resistant, with tight-fitting lids, and covered except while in active use. Garbage receptacle and cover not cleaned after emptying and prior to reuse. Garbage, refuse and other solid and liquid waste not collected, stored, removed and disposed of so as to prevent a nuisance.−5
09EWash hands sign not posted near or above hand washing sink.−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
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−85 pts

Risk factor bonus (4× +5)−20 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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