New York City, NY - Multiple violations were discovered at M & A Deli during a health inspection on 08/04/2025.
The dining establishment functions from 6920 Fresh Pond Road Queens Ny in Ridgewood, a well-trafficked section of New York City recognized for its restaurant culture.
The inspection report notes: "01. Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers." Food safety guidelines indicate that such conditions should be addressed promptly.
The examination revealed violations related to temperature control, which need to be addressed for proper compliance.
Public health authorities continually highlight the fundamental significance of comprehensive temperature control practices. Studies from public health organizations show that The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. The HACCP Temperature Monitoring offers detailed requirements for maintaining compliance.
The inspection found infractions involving hand washing, a fundamental aspect of food service operations.
Industry experts consistently emphasize the critical importance of proper hand washing protocols. The FDA Hand Washing Standards clearly states that Federal guidelines require food service workers to wash hands for a minimum of 20 seconds using soap and warm water.
The examination revealed violations related to pest control, which need to be addressed for proper compliance.
Restaurant industry studies show that pest-related violations often correlate with other sanitation deficiencies According to HACCP Prevention Guidelines, Effective pest control is considered a critical control point in preventing foodborne illness outbreaks. This regulatory framework ensures that food service establishments meet rigorous safety standards.
The examination revealed violations related to sanitation, which need to be addressed for proper compliance.
Public health authorities continually highlight the fundamental significance of comprehensive sanitation practices. Studies from public health organizations show that The FDA Food Code establishes comprehensive sanitation requirements that form the foundation of safe food service operations. The Food Safety Modernization Act offers detailed requirements for maintaining compliance.
These types of violations require attention to maintain compliance standards for the establishment and its customers. Health officials note that addressing such conditions helps maintain public confidence in food service establishments.
Under current regulations, M & A Deli faces additional penalties if violations are not promptly corrected. The health department maintains detailed records of all inspection results for public transparency.
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.
| Census Tract | 058300 |
| BORO | Queens |
| BUILDING | 6920 |
| CAMIS | 50158461 |
| INSPECTION TYPE | Administrative Miscellaneous / Compliance Inspection |
| Council District | 30 |
| Latitude | 40.703018626003 |
| DBA | M & A Deli |
| ZIPCODE | 11385 |
| RECORD DATE | 08/15/2025 |
| ACTION | Violations were cited in the following area(s). |
| BIN | 4085250 |
| INSPECTION DATE | 08/04/2025 |
| SCORE | 74 |
| STREET | FRESH POND RD |
| NTA | QN20 |
| BBL | 4035360027 |
| Community Board | 405 |
| CUISINE DESCRIPTION | American |
| Longitude | -73.895368237579 |
| PHONE | 9179152104 |
| VIOLATION CODES | 08C; 04A; 10F; 02G; 20-01; 05D; 06D; 04O; 10G; 06C; 09E |
| ALL VIOLATIONS | 08C: Pesticide not properly labeled or used by unlicensed individual. Pesticide; other toxic chemical improperly used/stored. Unprotected; unlocked bait station used. || 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. || 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. || 02G: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. || 20-01: Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers. || 05D: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation; food service or ware washing area. Hand washing facility not accessible; obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. || 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. || 04O: Live animal other than fish in tank or service animal present in facility’s food or non-food area. || 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware; including dishes; utensils; and equipment deficient. || 06C: Food; supplies; or equipment not protected from potential source of contamination during storage; preparation; transportation; display; service or from customer’s refillable; reusable container. Condiments not in single-service containers or dispensed directly by the vendor. || 09E: Wash hands sign not posted near or above hand washing sink. |
This inspection was conducted on August 4, 2025.
Chicago Department of Public Health
The following violations were found: 08C: Pesticide not properly labeled or used by unlicensed individual. Pesticide, other toxic chemical improperly used/stored. Unprotected, unlocked bait station used. | 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. | 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. | 02G: Cold TCS food item held above 41 °F; smoked or processed fish held above 38 °F; intact raw eggs held above 45 °F; or reduced oxygen packaged (ROP) TCS foods held above required temperatures except during active necessary preparation. | 20-01: Food allergy information poster not conspicuously posted where food is being prepared or processed by food workers. | 05D: No hand washing facility in or adjacent to toilet room or within 25 feet of a food preparation, food service or ware washing area. Hand washing facility not accessible, obstructed or used for non-hand washing purposes. No hot and cold running water or water at inadequate pressure. No soap or acceptable hand-drying device. | 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. | 04O: Live animal other than fish in tank or service animal present in facility’s food or non-food area. | 10G: Dishwashing and ware washing: Cleaning and sanitizing of tableware, including dishes, utensils, and equipment deficient. | 06C: Food, supplies, or equipment not protected from potential source of contamination during storage, preparation, transportation, display, service or from customer’s refillable, reusable container. Condiments not in single-service containers or dispensed directly by the vendor. | 09E: Wash hands sign not posted near or above hand washing sink..
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.
All inspection data for this report is sourced directly from the New York City Department of Health and Mental Hygiene . View the original data source .
Food safety standards referenced in this report are based on:
Important Note: This article is based on official inspection reports at the time of inspection. Current conditions may differ. Always check the most recent inspection results before dining. Establishments have the opportunity to correct violations and request re-inspection.
