Bonsai Japanese Restaurant Inc (NYS Health Operation #675910) is a food service facility in inspected by inspected by New York State Department of Health (NYSDOH). The registered business location is at 2521 South Road, Poughkeepsie, NY 12601. The food service type is Food Service Establishment - Restaurant. The last inspection date is December 30, 2025.
| NYS Health Operation ID | 675910 |
| NYSDOH Gazetteer | 136300 |
| Facility Name | BONSAI JAPANESE RESTAURANT |
| Operation Name | BONSAI JAPANESE RESTAURANT |
| Facility Address | 2521 SOUTH ROAD, POUGHKEEPSIE |
| Permitted Corporation Name | BONSAI JAPANESE RESTAURANT INC |
| Permitted Operator Name | KUT CHUNG YAU |
| Address | 2521 South Road Poughkeepsie NY 12601 |
| Municipality | POUGHKEEPSIE |
| County | DUTCHESS |
| Local Health Department | Dutchess County |
| Food Service Description | Food Service Establishment - Restaurant |
| Permit Expiration Date | 2025-10-31 |
| Inspection Date | 2025-12-30 |
| Inspection Type | Inspection |
| Total Noncritical Violations | 3 |
| Violations | Item 11D- Non food contact surfaces of equipment not clean; Item 15A- Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces; Item 15C- Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded; |
| Inspection Date | Inspection Type | Violations |
|---|---|---|
| 2025-12-30 | Inspection | Critical: , Noncritical: 3, Violation Items: 11D; 15A; 15C |
| 2025-02-28 | Re-Inspection | Critical: , Noncritical: , Violation Items: Red violation noted on previous inspection has been corrected. |
| 2025-02-26 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 10B; 11D; 15A; 15B; 5E |
| 2024-08-27 | Inspection | Critical: , Noncritical: 4, Violation Items: 10B; 11D; 15A; 15C |
| 2024-02-15 | Inspection | Critical: , Noncritical: 6, Violation Items: 10A; 11A; 11B; 11D; 15A; 8B |
| 2023-11-28 | Inspection | Critical: , Noncritical: 3, Violation Items: 10A; 10B; 8B Small under the counter cooler is resulting with a temperature of 51F. Cooler cannot be used for potentially hazardous foods. |
| 2023-09-12 | Inspection | Critical: , Noncritical: 4, Violation Items: 11D; 15A; 15C; 8A Date and time amended. |
| 2023-01-31 | Inspection | Critical: , Noncritical: 6, Violation Items: 10A; 10B; 11C; 11D; 15A; 15C |
| 2022-08-22 | Inspection | Critical: , Noncritical: 6, Violation Items: 10A; 10B; 11C; 11D; 15A; 8A |
| 2022-03-11 | Re-Inspection | Critical: , Noncritical: , Violation Items: Red violation noted on previous inspection has been corrected. Restaurant is working on correcting the various blue violations. |
| 2022-02-24 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 10B; 11C; 15A; 15B; 4A |
| 2021-12-27 | Inspection | Critical: , Noncritical: 4, Violation Items: 10B; 11C; 11D; 8B |
| 2021-10-25 | Inspection | Critical: , Noncritical: 2, Violation Items: 11D; 8A |
| 2020-10-01 | Re-Inspection | Critical: , Noncritical: , Violation Items: Red violation noted on previous inspection has been corrected. |
| 2020-02-13 | Inspection | Critical: 2, Noncritical: 4, Violation Items: 10B; 11C; 11D; 15B; 3B; 5C |
| 2019-11-15 | Inspection | Critical: , Noncritical: 3, Violation Items: 10B; 11D; 15A |
| 2019-09-17 | Inspection | Critical: , Noncritical: 3, Violation Items: 11D; 8A; 9B All temperatures collected during inspection meet code requirement. |
| 2019-04-09 | Re-Inspection | Critical: , Noncritical: , Violation Items: All red violations from previous inspection were addressed. |
| 2019-03-15 | Inspection | Critical: 2, Noncritical: 4, Violation Items: 10B; 11D; 14B; 15B; 4A All hot and cold holding temperatures observed during inspection found acceptable. Observed that facility is maintaining logbook for sushi rice per the approved TPHC waiver. |
| 2018-12-07 | Inspection | Critical: , Noncritical: 4, Violation Items: 10B; 11D; 15A; 15C All temperatures collected during inspection meet code requirement. |
| 2018-10-24 | Inspection | Critical: 2, Noncritical: 8, Violation Items: 11D; 14A; 15B; 15C; 4A; 5C; 8A; 8B; 8C All temperatues collected at time of inspection meet code requirments. |
| 2018-03-22 | Re-Inspection | Critical: , Noncritical: 1, Violation Items: 8A Top of the little stove is not being cleaned and clean skillets are still being stored below oven on the floor. |
| 2018-03-06 | Inspection | Critical: , Noncritical: 6, Violation Items: 11B; 11D; 15A; 8A; 8B; 8C Prep-cooler - chinese dumplings 42F, 3 door cooler - sausage 38F, Single door cooler - Tofu 43F, hot holding - white rice 166F, Center front cooler - salmon 36F, bottom front cooler - smoked salmon 32F, Front top cooler - cooked crab 36F. |
| 2017-12-21 | Inspection | Critical: , Noncritical: 3, Violation Items: 11B; 11D; 8A Prep-cooler - steam dumpling 38F, 3 door cooler - yellow cheese - 39F, hot holding rice - 172F, front display case - fresh salmon 41F, Tuna 37F, under counter cooler - tuna 34F. |
| 2017-10-19 | Re-Inspection | Critical: , Noncritical: , Violation Items: Blue violation 11D is still pending from last inspection, all other items have been corrected. |
| 2017-09-18 | Inspection | Critical: 2, Noncritical: 5, Violation Items: 11D; 5C; 8C; 8F Miso soup - 185F, hot holding white rice - 171, Salmon 177F, Soy potato - 39F, 3-door cooler Tofu 32F, Display case - fresh salmon 38F, 3-door undercounter cooler - smoked salmon 30F, |
| 2017-04-19 | Re-Inspection | Critical: , Noncritical: , Violation Items: All violations noted on previous inspection have been corrected. |
| 2017-02-17 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 10A; 10B; 3C; 8A Hot holding � white rice 178F, Prep- cooler � dumpling 39F, Single door cooler � tofu 43F, 2 door cooler � raw pork 39F, under the counter cooler in the front � smoked salmon 30F, display case � yellow tail fish 40F |
| 2016-12-06 | Re-Inspection | Critical: , Noncritical: , Violation Items: Previous violations corrected: Times being recorded and sushi rice being dicarded after 4 hours to satisfy waiver. |
| 2016-11-17 | Inspection | Critical: 3, Noncritical: 8, Violation Items: 10B; 11A; 12C; 15A; 5B; 5C; 8A; 8F Facility has waiver for Time as a Public Health Control for sushi rice. Notebook onsite has pre-filled out entries for dates that are in the future. Rice in warmer measured at 94 degrees F.|- Rice will be discarded after 4 hours total time. Correct date and time will be recorded in logbook. Issue discussed with operator. Reinspection to occur to check for correct dates/times.||Approximately 1/4 pound cooked sweet potato tempura and approximately 3/4 pound cooked shrimp tempura on counter in kitchen at 66 and 65 degrees F., respectively. Foods were taken from cooler ~30-60 minutes prior.|- Foods relocated to cooler||Approximately 1 pound cooked sweet potato tempura and approximately 1 pound cooked vegetable tempura cooing on counter at 89 and 96 degrees F., respectively, cooked ~30 minutes prior.|- Foods relocated to cooler |
| 2016-09-26 | Inspection | Critical: , Noncritical: 2, Violation Items: 15A; 8A Hot holding � white rice 161F, Prep-cooler � dumpling 41F, 3-door cooler 43F, front display case � white tuna 42F, under counter cooler � fresh salmon 35F. |
| 2016-05-02 | Inspection | Critical: , Noncritical: 7, Violation Items: 10B; 11A; 11B; 11D; 8A; 8C Cooked crab meat top cooler 43F, 3-door cooler - smoked salmon 36F, Hot holding - white rice 163F, Prep- cooler Shumai 40F, |
| 2015-12-22 | Re-Inspection | Critical: , Noncritical: , Violation Items: Previous violations have been corrected |
| 2015-12-10 | Inspection | Critical: 1, Noncritical: 2, Violation Items: 11D; 5A; 8A -Reminder to record start and discard times for suchi rice in temperature log book|- Miso in 3 door xooler 39 degrees F|- raw chicken in bottom of bain marie 35 degrees F, shumai in top of unit 41 degrees F|- Tofu in vertical kitchen cooler 39 degrees F |
| 2015-09-03 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2015-08-27 | Inspection | Critical: 2, Noncritical: 2, Violation Items: 5A; 5E; 8A; 8E About 1/4 pound of smoked salmon in plastic wrap found in sushi cooler, right side, at 47 degrees F. Salmon has been in unit > 2 hours.|- Salmon discarded, discussed storage of smoked fish|| |
| 2015-04-03 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2015-04-02 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 12A; 5C; 8A; 8B; 8F Containers of flour used to bread sushi pieces, including fish, stored on counter at room temperature, 73 degrees F., > 2 hours.|- Flour discarded |
| 2014-11-19 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2014-08-04 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2014-07-28 | Inspection | Critical: 3, Noncritical: 8, Violation Items: 10B; 11B; 11C; 12E; 2E; 3C; 5C; 8A; 8B; 8E There is only one stem probe thermometer in restaurant, thermometer dial starts at 100 degrees F. and therefore cannot be used to evaluate cooling.||Observed female worker handling and cutting lettuce to be used for salads with her bare hands.|- About 1 head of lettuce discarded||About 1/4 pound pre-cooked eel slices found in toaster oven, after an order was made, at 80 degrees F. Owner said oven shut off when inspectors arrived. During inspection, oven turned back on, eel reached 100 and was prepared into a sushi roll and served. Remainder of original portion was left in oven and owner states he keeps it there an hour or so.|- Eel relocated to cooler||**Note: 1 Red Not Corrected documented on 7/28/14 was corrected as of the reinspection performed on 8/4/14 |
| 2014-03-18 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2013-12-19 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2013-09-05 | Inspection | Critical: , Noncritical: , Violation Items: |
| 2013-05-31 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2013-04-29 | Inspection | Critical: 1, Noncritical: 4, Violation Items: 4A; 8A; 8D; 8E 10 lb bag of onions stored under the sink with all cleaning products. Onions were in a bucket, but had the cook move to another portion of the kitchen.|Bag of flour stored open on shelf near ice machine.|Refrigerated unit thermometer not functioning properly. Temperature registered at 58.5F, shrimp inside at 58 F, miso, 45F. |Another pan of shrimp measured at 62F. Mgr said they were just put in the cooler had been out because they were being cleaned. Appears shrimp was defrosted incorrectly. Instructed in correct method for defrosting.|Single service items were stored incorrectly on shelving in kitchen. |
| 2013-01-03 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2012-12-06 | Inspection | Critical: 2, Noncritical: 1, Violation Items: 2C; 3C 2C. Observed raw beef stored over uncovered tray of lettuce (for salad) in 3-door cooler. CDI: items moved (no sign of contamination seen). |3C. Observed chef handling pickled giner for sushi rolls with bare hands. CDI: foods voluntarily discarded, gloves put on. |
| 2012-09-19 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2012-05-14 | Inspection | Critical: 1, Noncritical: 3, Violation Items: 5C; 8A; 8B; 8D Srimp found out of temperature (65F-90F) on two prep tables. The cook was working on one batch, the other was cooling according to the kitchen mgr. He said the tempura was out for 1/2 hour. There was also raw shrimp out of temperature. The temp was recorded at 70F. Mgr said this was also out for hour. Couldn't agree with this, asked him to throw it out. He did. hour.1/2| |
| 2011-04-13 | Re-Inspection | Critical: , Noncritical: , Violation Items: |
| 2011-04-06 | Inspection | Critical: 2, Noncritical: 5, Violation Items: 10B; 11D; 15A; 2C; 5C; 8A 2C- Bowl of cubed raw beef on top shelf in reach-in cooler above produce/ready-to-eat foods. Corrected - beef relocated to bottom shelf.||5C- Two containers of deep fried fish pieces on shelf above 2 bay sink at 71 F - 73 F with an ambient temperature of kitchen at 57 F. According to staff, the fish was cooked less than 2 hours ago and was placed on shelf to cool. Corrected- Fish moved to reach-in cooler. |
| 2010-11-19 | Inspection | Critical: , Noncritical: 4, Violation Items: 10B; 11D; 8A |
| 2010-03-25 | Inspection | Critical: , Noncritical: 4, Violation Items: 8A; 8C |
| 2009-10-22 | Inspection | Critical: , Noncritical: 4, Violation Items: 15B; 8A; 8E; 8F |
| 2009-07-16 | Inspection | Critical: , Noncritical: 2, Violation Items: 11D; 8C |
| 2008-12-30 | Inspection | Critical: , Noncritical: 1, Violation Items: 8B ice scoop stored within ice relocated |
| 2008-10-08 | Inspection | Critical: , Noncritical: , Violation Items: |
| Violation Item | Critical Violation | Violation Description |
|---|---|---|
| 2C | Critical Violation | Cooked or prepared foods are subject to cross-contamination from raw foods. |
| 2E | Critical Violation | Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding. |
| 3B | Critical Violation | Food workers do not wash hands thoroughly after visiting the toilet, coughing, sneezing, smoking or otherwise contaminating their hands. |
| 3C | Critical Violation | Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods. |
| 4A | Critical Violation | Toxic chemicals are improperly labeled, stored or used so that contamination of food can occur. |
| 5A | Critical Violation | Potentially hazardous foods are not kept at or below 45°F during cold holding, except smoked fish not kept at or below 38°F during cold holding. |
| 5B | Critical Violation | Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours. |
| 5C | Critical Violation | Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage). |
| 5E | Critical Violation | Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45°F as required. |
| Not Critical Violation | ||
| 10A | Not Critical Violation | Food (ice) contact surfaces are improperly designed, constructed, installed, located (cracks, open seams, pitted surfaces, tin cans reused, uncleanable or corroded food contact surfaces) |
| 10B | Not Critical Violation | Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish) |
| 11A | Not Critical Violation | Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions |
| 11B | Not Critical Violation | Wiping cloths dirty, not stored properly in sanitizing solutions |
| 11C | Not Critical Violation | Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred |
| 11D | Not Critical Violation | Non food contact surfaces of equipment not clean |
| 12A | Not Critical Violation | Hot, cold running water not provided, pressure inadequate |
| 12C | Not Critical Violation | Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained |
| 12E | Not Critical Violation | Handwashing facilities inaccessible, improperly located, dirty, in disrepair, improper fixtures, soap, and single service towels or hand drying devices missing |
| 14A | Not Critical Violation | Insects, rodents present |
| 14B | Not Critical Violation | Effective measures not used to control entrance (rodent-, insect-proof contruction). Harborage areas available for rodents, insects and other vermin |
| 15A | Not Critical Violation | Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces |
| 15B | Not Critical Violation | Lighting and ventilation inadequate, fixtures not shielded, dirty ventilation hoods, ductwork, filters, exhaust fans |
| 15C | Not Critical Violation | Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded |
| 8A | Not Critical Violation | Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked) |
| 8B | Not Critical Violation | In use food dispensing utensils improperly stored |
| 8C | Not Critical Violation | Improper use and storage of clean, sanitized equipment and utensils |
| 8D | Not Critical Violation | Single service items reused, improperly stored, dispensed, not used when required |
| 8E | Not Critical Violation | Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures |
| 8F | Not Critical Violation | Improper thawing procedures used |
| 9B | Not Critical Violation | Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas |
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| Street Address |
2521 SOUTH ROAD |
| City | POUGHKEEPSIE |
| State | NY |
| Zip Code | 12601 |
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This dataset includes about 90k food service facilities inspected by New York State Department of Health (NYSDOH). In New York State, environmental health protection programs are carried out at the central, regional, district and county levels. Each service facility is registered with facility name, business address, inspection dates, violations, etc.
| Subject | Business and Economy |
| Jurisdiction | State of New York |
| Data Provider | New York State Department of Health (NYSDOH), Bureau of Community Environmental Health and Food Protection |
| Source | data.ny.gov |
The New York State Department of Health's Bureau of Community Environmental Health and Food Protection works to protect the public health by assuring that food service establishments are operated in a manner that eliminates hazards through design and management, resulting in a decreased incidence of foodborne illness in our communities. The Bureau's Food Protection Program also coordinates foodborne outbreak investigations, analyzes the findings and uses this information to develop regulations and guidance designed to prevent similar outbreaks in the future. This data includes the name and location of food service establishments and the violations that were found at the time of their inspections. Violation details are collected on inspection reports (i.e., the actual food item, quantity and temperature of food found out of temperature control) as well as corrective actions for critical violations; this data set is limited to the violation number and the corresponding general violation description.
There are over 90,000 food service establishments in New York State. The Food Protection Program provides guidance and assistance to county and city health departments and State District Offices which in turn permit and inspect food service establishments, some institutional food services, temporary and mobile food service establishments and food and beverage vending machines. Each food service establishment is registered with facility name, business address, inspection dates, violations, etc.
To give New Yorkers the access they deserve to government data and information, Governor Andrew M. Cuomo launched the Open NY initiative in March 2013 and signed Executive Order 95. It directs state agencies to identify, catalog, and publish their data on the state's open data website administered by the Office of Information Technology Services (ITS). Open NY increases transparency, improves government performance, empowers New Yorkers to participate in government, and encourages research and economic opportunities statewide.