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Kyuramen & Tbaar: health inspection history
315 West 46 Street, New York City, NY 10036
An inspection is a dated snapshot of what an inspector observed on one day. It is not a guarantee of current conditions. Labels and scores below are the NYC Health Department's own terms; see
how to read them.
- Address
- 315 West 46 Street, New York City, NY 10036
- Borough
- Manhattan
- Cuisine (as listed)
- Japanese
- Most recent grade
- Grade Pending issued Aug 11, 2026
- Latest inspection
- Aug 11, 2026 (Cycle Inspection / Re-inspection)
- Records shown
- 6 inspections, Jan 13, 2025 to Aug 11, 2026
Across these 6 inspection records, the health department cited 18 violations, of which 11 were flagged critical.
Inspection history
Aug 11, 2026 Cycle Inspection / Re-inspection
Score: 20Grade: Grade PendingViolations were cited in the following area(s).
- 06DCritical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- 10FNot critical 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.
- 10HNot critical 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.
- 06CCritical 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.
- 10ENot critical Accurate thermometer not provided or properly located in refrigerated, cold storage or hot holding equipment
Aug 11, 2026 Calorie Posting / Initial Inspection
Score: not recordedViolations were cited in the following area(s).
- 16-03Caloric content not posted on menus, menu boards or food tags, in a food service establishment that is 1 of 15 or more outlets operating the same type of business nationally under common ownership or control, or as a franchise or doing business under the same name, for each menu item that is served in portions, the size and content of which are standardized.
Apr 7, 2026 Administrative Miscellaneous / Initial Inspection
Score: not recordedViolations were cited in the following area(s).
- 20-06Not critical Current letter grade or Grade Pending card not posted
Feb 2, 2026 Cycle Inspection / Initial Inspection
Score: 22Violations were cited in the following area(s).
- 06DCritical Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
- 05DCritical No 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.
- 02BCritical Hot TCS food item not held at or above 140 °F.
Aug 11, 2025 Cycle Inspection / Re-inspection
Score: 29Grade: Grade CViolations were cited in the following area(s).
- 02BCritical Hot TCS food item not held at or above 140 °F.
- 04KCritical Evidence of rats or live rats in establishment's food or non-food areas.
- 04LCritical Evidence of mice or live mice in establishment's food or non-food areas.
- 08ANot critical Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
- 04HCritical Raw, cooked or prepared food is adulterated, contaminated, cross-contaminated, or not discarded in accordance with HACCP plan.
Jan 13, 2025 Cycle Inspection / Initial Inspection
Score: 19Violations were cited in the following area(s).
- 02BCritical Hot TCS food item not held at or above 140 °F.
- 02GCritical 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.
- 10BNot critical 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.
Nearby
See all inspected establishments in ZIP 10036 or the New York City overview.
Source: New York City Department of Health and Mental Hygiene (DOHMH), “DOHMH New York City Restaurant Inspection Results” dataset on the official open data portal. Source data as of Nov 4, 2026; imported by FoodCheck USA on Nov 5, 2026. Report a problem with this record.