New York City, NY - Food safety inspectors found regulatory violations at Hutch Astoria during an inspection on 08/01/2025.
Hutch Astoria is positioned at 3507 31St Avenue Queens Ny in the Astoria area, drawing neighborhood patrons and tourists.
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According to inspection records: "06d. Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. (critical: critical). 08c. Pesticide not properly l." This type of violation requires correction to maintain food safety standards.
The inspection identified violations related to temperature control, an important area of food safety.
Industry experts consistently emphasize the critical importance of proper temperature control protocols. The HACCP Temperature Monitoring clearly states that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings.
Health department officials noted violations related to hand washing, which require attention for public health compliance.
Restaurant industry standards emphasize hand washing as fundamental to food safety protocols Data compiled by food safety institutions reveals that Proper hand hygiene represents the single most effective method for preventing cross-contamination in food service. Per FDA Hand Washing Standards, such standards maintain that dining facilities comply with comprehensive protection measures.
Among the findings were infractions involving pest control, a key component of food safety protocols.
Health experts emphasize that pest activity can rapidly contaminate food preparation surfaces and stored ingredients According to FDA Food Code Standards, The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. This regulatory framework ensures that food service establishments meet rigorous safety standards.
The inspection found infractions involving sanitation, a fundamental aspect of food service operations.
Food safety experts emphasize that consistent sanitation practices prevent the accumulation of harmful bacteria According to FDA Sanitation Standards, Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance. This regulatory framework ensures that food service establishments meet rigorous safety standards.
Such infractions require attention for the business to maintain compliance with community safety standards. Public health officials note that addressing these violations helps maintain trust in dining establishments.
The New York City Department of Health and Mental Hygiene has mandated that Hutch Astoria immediately address all identified violations before resuming normal operations. A follow-up inspection has been scheduled to verify compliance.
Food service professionals should take note of important insights from these findings, highlighting the importance of ongoing compliance to health code requirements. Public education continues to be an essential element in ensuring public health protection.
📋 Complete Inspection Data
| PHONE | 3478320661 |
| GRADE | N |
| BORO | Queens |
| Latitude | 40.762750924568 |
| CAMIS | 50106311 |
| RECORD DATE | 08/15/2025 |
| INSPECTION DATE | 08/01/2025 |
| BUILDING | 3507 |
| Census Tract | 006300 |
| ZIPCODE | 11106 |
| ACTION | Violations were cited in the following area(s). |
| STREET | 31ST AVE |
| CUISINE DESCRIPTION | American |
| DBA | HUTCH ASTORIA |
| Council District | 22 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| Community Board | 401 |
| NTA | QN70 |
| Longitude | -73.920124398058 |
| BIN | 4009895 |
| SCORE | 40 |
| BBL | 4006500006 |
| VIOLATION CODES | 06D; 08C; 04J; 04A; 04C; 10F; 02H |
| ALL VIOLATIONS | 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. || 08C: Pesticide not properly labeled or used by unlicensed individual. Pesticide; other toxic chemical improperly used/stored. Unprotected; unlocked bait station used. || 04J: Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking; cooling; reheating; and holding. || 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. || 04C: Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment. || 10F: 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. || 02H: After cooking or removal from hot holding; TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours; and from 70 °F to 41 °F or less within 4 additional hours. |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on August 1, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
The following violations were found: 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. | 08C: Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used. | 04J: Properly scaled and calibrated thermometer or thermocouple not provided or not readily accessible in food preparation and hot/cold holding areas to measure temperatures of TCS foods during cooking, cooling, reheating, and holding. | 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. | 04C: Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment. | 10F: 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. | 02H: After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours..
Why are these violations concerning?
Health code violations can increase the risk of foodborne illness. Common concerns include improper food temperatures (which can allow bacteria growth), inadequate handwashing facilities (which can spread germs), pest activity (which can contaminate food), and cross-contamination risks. These violations are monitored by health departments to ensure public safety and prevent foodborne illness outbreaks.