A

Oki Poke & Ramen

135 East 45 Street, Manhattan, NY 10017

Hawaiian Turtle Bay-East Midtown (212) 922-1900

Grade A · as of Feb 20, 2025

Oki Poke & Ramen was last inspected on July 30, 2026 and scored 18 points (B range). Inspectors found 3 violations, 2 of them critical.

Latest inspection

July 30, 2026 · Cycle Inspection · Initial Inspection

18

Score: 18 points (B range)

2 critical1 general

Scored in the B range on an initial inspection, so no grade is given yet. A re-inspection follows.

  • CriticalHygiene & sanitation

    Someone was eating, drinking, or smoking in a food prep or dishwashing area.

    Official wording (code 06B)

    Tobacco or electronic cigarette use, eating, or drinking from open container in food preparation, food storage or dishwashing area.

  • CriticalFood temperature

    Cold food was kept warmer than 41°F, where bacteria can grow.

    Official wording (code 02G)

    Cold 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.

  • GeneralFacility upkeep

    Non-food surfaces or equipment were dirty, damaged, or made of unsuitable material.

    Official wording (code 10F)

    Non-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.

ABJul 11, 2024: 232324/07Feb 20, 2025: 131325/02Jul 30, 2026: 181826/07
Inspection scores over time. Lower is better: 0–13 is an A, 14–27 a B, 28 or more a C.

Inspection history

3 inspections on record

  1. A 13 points (A range)

    Cycle Inspection · Re-inspection

    1 critical4 general Show violations
    • CriticalHygiene & sanitation

      Workers’ personal hygiene was inadequate (dirty clothing, no hair restraint, jewelry).

      Official wording (code 06A)

      Personal 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.

    • GeneralFacility upkeep

      Non-food surfaces or equipment were dirty, damaged, or made of unsuitable material.

      Official wording (code 10F)

      Non-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.

    • GeneralFacility upkeep

      Single-use items (cups, utensils, containers) were missing, reused, or left unprotected.

      Official wording (code 10H)

      Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.

    • GeneralFood handling

      Food-contact surfaces were in poor repair.

      Official wording (code 09C)

      Design, construction, materials used or maintenance of food contact surface improper. Surface not easily cleanable, sanitized and maintained.

    • GeneralFood handling

      Frozen food was being thawed the wrong way.

      Official wording (code 09B)

      Thawing procedure improper.

  2. 23 23 points (B range)

    Cycle Inspection · Initial Inspection

    Scored in the B range on an initial inspection, so no grade is given yet. A re-inspection follows.

    2 critical3 general Show violations
    • CriticalFood temperature

      Raw or undercooked food was served without the required warning.

      Official wording (code 02F)

      Meat, fish, molluscan shellfish, unpasteurized raw shell eggs, poultry or other TCS offered or served raw or undercooked and written notice not provided to consumer.

    • CriticalFood temperature

      Cold food was kept warmer than 41°F, where bacteria can grow.

      Official wording (code 02G)

      Cold 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.

    • GeneralFacility upkeep

      Ventilation was missing or broken, letting grease, heat, or fumes build up.

      Official wording (code 10D)

      Mechanical or natural ventilation not provided, inadequate, improperly installed, in disrepair or fails to prevent and control excessive build-up of grease, heat, steam condensation, vapors, odors, smoke or fumes.

    • GeneralFacility upkeep

      Non-food surfaces or equipment were poorly built or maintained.

      Official wording (code 10G)

      Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient.

    • GeneralFacility upkeep

      Non-food surfaces or equipment were dirty, damaged, or made of unsuitable material.

      Official wording (code 10F)

      Non-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.

More in Turtle Bay-East Midtown

Source: NYC Department of Health and Mental Hygiene (DOHMH) open data, refreshed hourly. Last inspection 3 months ago. Always confirm with the official record.