Quick Grill Japan
Last inspected: Jan 5, 2026
35
Score
Quick Grill Japan in Staten Island, NY, has undergone four inspections, with the most recent assessment on January 5, 2026, resulting in a score of 32. This inspection identified six critical and three minor violations, including issues with food temperature control, the sanitation of food contact surfaces, and waste management practices. Historically, the facility has maintained a pattern of medium-risk inspection results.
4
Inspections
6
Critical latest
0
Major latest
3
Minor latest
Inspection History
Jan 5, 2026
Cycle Inspection / Re-inspection
6 critical violations. 3 minor violations.
35
Jun 17, 2025
Cycle Inspection / Initial Inspection
4 critical violations. 3 minor violations.
47
Nov 15, 2023
Cycle Inspection / Re-inspection
2 critical violations. 3 minor violations.
64
Feb 2, 2023
Cycle Inspection / Initial Inspection
2 critical violations. 3 minor violations.
64
Violations — Jan 5, 2026 Inspection
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
06D
Hot tcs food item not held at or above 140 °f.
02B
Garbage 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.
08B
Contract with a pest management professional not in place. record of extermination activities not kept on premises.
28-06
Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.
06B
Filth 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.
04N
Food, 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.
06C
Thawing procedure improper.
09B
Wiping cloths not stored clean and dry, or in a sanitizing solution, between uses.
06F
Critical
Not Critical
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