Do restaurant inspectors have any discretion with these issues. This restaurant has been in the news before:
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âHe shouted that if my husband had a problem with him, he would see him out in the car park in 10 minutes"
Ah yes, the good old high school bully days.. 
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Well, he sounds lovely.
/s
A number of sushi restaurants in NYC (and elsewhere, I assume) run into the same issue with raw fish. I would take the hygiene rating a lot more seriously if it referred to vermin or filth, but that doesnât seem to be the case.
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At least in the U.S., most DPH inspections and guidelines are both overinclusive and underinclusive.
For example, not having a person in charge (PIC) during normal operating hours is the same âdingâ as having vermin infestation near food storage areas. Both are major violations, yet as a diner I find the former largely irrelevant, and latter mostly not.
Fat Duck food poisoning caused by shellfish contaminated with sewage, report suggests | The Fat Duck | The Guardian
Like this 3* Michelin restaurant??? 
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Why canât inspections be pragmatic and focus on reality rather than tick boxes?
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One of my bigger complaints about the ratings without more context and education on what they are rated on. I remember a local restaurant decades ago that had health code violations (this was before grades, but citations were reported in related forums and groups). When they dug into it, it was for things like storing brooms and mops together in a closet along with some other cleaning products or non-edible product that youâre not supposed to store together - something like that. None of them were directly related to the tools and surfaces used for storing, prepping or serving of their food.
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sounds a lot like temperature controls and cross contamination were big factors in the rating, and given the raw fish and curing involved absolutely no excuses.
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