A

Sushi 295 Mercer

295 Mercer Street, Manhattan, NY 10003

Seafood West Village (212) 777-0295

Grade A · as of May 1, 2025

Sushi 295 Mercer was last inspected on October 14, 2026 and scored 20 points (B range). Inspectors found 5 violations, 2 of them critical, including signs of pests.

Latest inspection

October 14, 2026 · Cycle Inspection · Initial Inspection

20

Score: 20 points (B range)

2 critical3 general

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

  • CriticalHygiene & sanitation

    Food or supplies weren’t protected from contamination during storage, prep, or service.

    Official wording (code 06C)

    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.

  • CriticalPests

    Mice, or signs of mice, were found.

    Official wording (code 04L)

    Evidence of mice or live mice in establishment's food or non-food areas.

  • GeneralPests

    The building wasn’t pest-proofed: gaps, holes, or clutter that let rodents or insects in or give them shelter.

    Official wording (code 08A)

    Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.

  • GeneralFacility upkeep

    Fridges or hot-holding units lacked an accurate thermometer.

    Official wording (code 10E)

    Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment

  • GeneralOther

    No contract with a licensed exterminator, or pest-control records missing.

    Official wording (code 28-06)

    Contract with a pest management professional not in place. Record of extermination activities not kept on premises.

ABApr 15, 2024: 191924/04May 1, 2025: 8825/05Oct 14, 2026: 202026/10
Inspection scores over time. Lower is better: 0–13 is an A, 14–27 a B, 28 or more a C.

Inspection history

4 inspections on record

  1. A 8 points (A range)

    Cycle Inspection · Initial Inspection

    1 critical1 general Show violations
    • CriticalHygiene & sanitation

      Clean utensils or equipment were stored or handled in a way that could contaminate them.

      Official wording (code 06E)

      Sanitized equipment or utensil, including in-use food dispensing utensil, improperly used or stored.

    • 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.

  2. –

    Administrative Miscellaneous · Initial Inspection · Violations were cited in the following area(s)

    2 paperwork Show violations
    • PaperworkSigns & paperwork

      Required healthy-eating information wasn’t posted.

      Official wording (code 20-08)

      Failure to post or conspicuously post healthy eating information

    • PaperworkSigns & paperwork

      Food allergy poster not posted where staff prepare food.

      Official wording (code 20-01)

      Allergen or intolerance notice not translated into common language when required

  3. 19 19 points (B range)

    Pre-permit (Operational) · 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

      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.

    • CriticalHygiene & sanitation

      Food or supplies weren’t protected from contamination during storage, prep, or service.

      Official wording (code 06C)

      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.

    • 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.

    • GeneralFacility upkeep

      Plumbing was missing protection against backflow, or floors didn’t drain properly.

      Official wording (code 10B)

      Anti-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.

    • 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 West Village

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