Raw Food Safety in Brooklyn — Sushi, Tartare, and What to Trust

Why Raw Food Has Its Own Set of Standards

Raw fish, beef tartare, and ceviche are beloved staples of Brooklyn's dining scene. They're also among the most closely scrutinized items on any health inspection checklist. That's not because eating them is inherently unsafe — it's because the margin for error is smaller, and the stakes of temperature mismanagement or improper sourcing are higher.

The New York City Department of Health and Mental Hygiene (DOHMH) applies the FDA Food Code 2022 standards to all raw animal foods. Understanding what these standards require — and what you can look for as a diner — puts you in a much stronger position to make confident choices.

FDA Parasitic Destruction Standards

The single most important safety measure for raw fish is parasitic destruction. Certain parasites found in wild-caught fish — including Anisakis and Diphyllobothrium — are killed by freezing before serving raw. The FDA's approved methods are:

• -4°F (-20°C) for 7 days — the most common method used by suppliers
• -31°F (-35°C) for 15 hours — a faster deep-freeze option
• -31°F (-35°C) or below until solid, then stored at -4°F for 24 hours — a two-stage approach

Fish that has been properly treated this way is typically described as "sushi-grade" or "sashimi-grade" — terms that are not legally defined but signal that the fish has met these freezing standards. Farm-raised fish raised in monitored aquaculture environments may be exempt from parasitic destruction requirements in some circumstances, as they are fed controlled diets that reduce parasite risk.

Tuna species — specifically large-eye tuna (Bigeye), bluefin, yellowfin, and albacore — are generally exempt from parasitic destruction requirements under FDA guidelines because they are not known to harbor parasites harmful to humans.

The Consumer Advisory Requirement

Any restaurant in New York City that serves raw or undercooked animal foods — fish, meat, poultry, shellfish, or eggs — is required by the Health Code to display a consumer advisory. This advisory must:

• Be visible to diners before they order (on the menu, a table tent, or a visible posting)
• State that consuming raw or undercooked animal foods may increase the risk of foodborne illness
• Note that individuals with certain health conditions may be at higher risk

You can look for this advisory when you sit down. On most menus in Brooklyn sushi restaurants and steakhouses, you'll find it as a small-print notice at the bottom of the menu, sometimes near the raw items themselves. Its absence during a DOHMH inspection is recorded as a violation.

Ceviche and Acid "Cooking"

Ceviche is often mistakenly thought to be "cooked" by the acid in citrus juice. While lime juice does denature some proteins and alter the texture of fish, it does not destroy parasites or most pathogens. For this reason, ceviche made with raw fish is subject to the same parasitic destruction requirements as sushi or sashimi.

The safest ceviche in a restaurant context uses fish that has already been frozen to FDA standards. At high-quality establishments, this is standard practice regardless of whether a menu calls it "fresh" — the freezing happens before the fish is delivered to the kitchen.

Beef Tartare and Raw Meat

Beef tartare does not carry the same parasitic destruction requirements as raw fish — the concern here is primarily bacterial contamination (Salmonella, E. coli O157:H7) rather than parasites. The key safety factors are:

• Source quality: Beef used for tartare should come from USDA-inspected facilities and be handled with strict hygiene from slaughter through delivery.
• Temperature control: Raw ground or minced beef must be kept at or below 41°F until just before preparation. DOHMH inspectors check cold-holding temperatures carefully.
• Same-day preparation: Reputable kitchens prepare tartare fresh to order or in small batches that day. Pre-portioned raw beef held overnight raises risk.

The consumer advisory requirement applies to tartare as well as raw fish.

What a Good Raw Food Program Looks Like

When you're evaluating a Brooklyn restaurant that specializes in raw dishes, here are signals of a thoughtful kitchen:

• A menu that describes the origin or style of fish (e.g., "wild-caught Atlantic salmon, frozen to FDA standards" or "farm-raised salmon")
• Staff who can answer questions about where the fish comes from and how it's handled
• A consumer advisory that's easy to find — not buried in tiny print
• A DOHMH grade of A, visible in the window
• No signs of cross-contamination risk (raw fish stored separately, dedicated prep surfaces)

Frequently Asked Questions

Is "sushi-grade" a legal term in New York?

No. "Sushi-grade" and "sashimi-grade" are marketing terms, not legally defined categories. However, they signal that a supplier or restaurant is representing that the fish meets FDA parasitic destruction standards. Ask your server if you want to confirm the sourcing.

What should I do if I feel ill after eating raw food at a restaurant?

Seek medical attention if you experience severe symptoms. To report a suspected foodborne illness, contact 311 or use the NYC 311 app. DOHMH investigates foodborne illness complaints and can follow up with the restaurant. When you call, note the date you dined, what you ate, and when symptoms began.

Are oysters and shellfish covered differently?

Yes. Raw bivalve shellfish — oysters, clams, mussels — are regulated under separate FDA interstate shellfish sanitation rules. Restaurants must purchase shellfish from DOHMH-approved suppliers and retain shellfish tags for 90 days. DOHMH inspectors verify the supplier tags during inspections.

Can a restaurant with a B or C grade still serve safe raw food?

A B or C grade reflects a higher score (more findings) at the time of inspection — but it doesn't mean every dish is unsafe. The specific findings matter more than the letter. A restaurant graded B for a plumbing issue rather than a temperature or raw food handling finding is in a different situation. You can look up the full inspection report on NYC Open Data (dataset 43nn-pn8j) for details.