Teriyaki One Astoria location flagged in NYC pre-permit food inspection

Overview

Updated 1 hour ago

New York City health inspectors cited Teriyaki One's new Astoria location at 21-03A Broadway for two critical violations during a pre-permit inspection on September 24. The infractions—food not held at or above 140°F and food, supplies, or equipment not protected from contamination—carried 15 penalty points.

The inspection is one step before the city issues a food service permit. It is not approval, and the restaurant has not opened. A follow-up inspection will decide when, or whether, this location serves its first teriyaki bowl.

Why it matters

A food service permit won't issue until the temperature and contamination violations are corrected—delaying the Astoria opening and flagging food-safety risk at a fast-growing chain.

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Key Indicators

Inspection score (violation points)

Lower is better; 14–27 typically maps to a B on graded inspections.

Critical violations

Hot-food holding temperature and contamination-protection failures.

Voices

Curated perspectives — historical figures and your fellow readers.

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Organizations Involved

New York City Department of Health and Mental Hygiene

Municipal health agency

Conducting pre-permit review of the new location

The agency that inspects restaurants, grades them A through C, and issues food service permits in New York City.

Teriyaki One Japanese Grill

Restaurant chain

Seeking a food service permit for a new Astoria location

A fast-casual Japanese grill and sushi chain with dozens of locations across New York and New Jersey.

Timeline

1 event Latest: 6 days ago

September 2026
Pre-permit inspection flags two critical violations
Latest Regulatory

NYC DOHMH inspected 21-03A Broadway, citing hot-food temperature and contamination-protection failures. Score: 15 points, 2 critical violations.
6 days ago

Scenarios

Astoria location clears re-inspection and opens

Likely Resolves by Mar 1, 2027

Discussed by: Standard city process; most pre-permit violations are corrected and re-inspected

Teriyaki One fixes the hot-food holding temperature and contamination issues, passes a follow-up inspection, and receives its food service permit. The location then opens and moves into the city's letter-grade cycle.

Corrections fail, opening stalls or permit is denied

Possible Resolves by Mar 1, 2027

Discussed by: Enforcement pattern for repeat critical violations

A follow-up inspection again finds temperature or contamination failures, pushing the score to 28+ or prompting a permit denial. The opening is delayed while the chain reworks procedures or fights the findings.

Chain abandons the Astoria site

Unlikely Resolves by Mar 1, 2027

Discussed by: Unusual but precedented for stalled openings

Weighing re-inspection costs against a crowded NY/NJ footprint, Teriyaki One drops the Broadway address, removes it from DoorDash and its site, and no further inspection records appear.

Historical Context

One moment from history that rhymes with this story — and how it unfolded.

October 2015 – February 2016

Chipotle E. coli outbreak (2015)

E. coli traced to Chipotle restaurants sickened customers across the United States. The company shut stores for deep cleaning and overhauled food-handling procedures. Sales dropped sharply as diners stayed away.

Then

Chipotle closed affected stores, retrained staff, and changed ingredient sourcing and preparation rules.

Now

The chain's food-safety reputation took years to rebuild, and it became a case study in how handling and temperature failures at a growing chain escalate.

Why this matters now

Teriyaki One runs dozens of locations and faces the same risk profile: routine temperature and contamination findings matter most when they repeat across a fast-expanding footprint.