New York City, NY - Multiple violations were discovered at Novo Deli during a health inspection on 08/04/2025.
The dining establishment functions from 2828 College Point Boulevard Queens Ny in College Point, a well-trafficked section of New York City recognized for its restaurant culture.
According to inspection records: "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." This type of violation requires correction to maintain food safety standards.
The inspection found infractions involving temperature control, a fundamental aspect of food service operations.
Industry experts consistently emphasize the critical importance of proper temperature control protocols. The FDA Temperature Safety Guidelines clearly states that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings.
The examination revealed violations related to hand washing, which need to be addressed for proper compliance.
Food safety professionals regularly stress the essential nature of adequate hand washing procedures. As outlined in Chicago Health Department Requirements, Proper hand hygiene represents the single most effective method for preventing cross-contamination in food service. These federal guidelines guarantee that restaurants adhere to strict health requirements.
Among the findings were infractions involving pest control, a key component of food safety protocols.
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 inspection identified violations related to sanitation, an important area of food safety.
Food safety experts emphasize that consistent sanitation practices prevent the accumulation of harmful bacteria Research conducted by federal health agencies demonstrates that Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance. The FDA Sanitation Standards provides comprehensive guidance for preventing such violations.
The implications extend to broader community food safety standards. Health department data shows that correction of violations helps maintain community health standards.
Under current regulations, Novo 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.
| BIN | 4308649 |
| BORO | Queens |
| Community Board | 407 |
| ZIPCODE | 11354 |
| RECORD DATE | 08/15/2025 |
| ACTION | Violations were cited in the following area(s). |
| CAMIS | 50144657 |
| PHONE | 7188860818 |
| INSPECTION DATE | 08/04/2025 |
| BUILDING | 2828 |
| STREET | COLLEGE POINT BLVD |
| Longitude | -73.844738998999 |
| BBL | 4043190010 |
| DBA | NOVO DELI |
| Council District | 19 |
| SCORE | 36 |
| Latitude | 40.772184294023 |
| CUISINE DESCRIPTION | American |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| NTA | QN23 |
| Census Tract | 090700 |
| VIOLATION CODES | 05D; 02G; 08A; 10F; 04L; 10B; 04M |
| ALL VIOLATIONS | 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. || 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. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 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. || 04L: Evidence of mice or live mice in establishment's food or non-food areas. || 10B: Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of. || 04M: Live roaches in facility's food or non-food area. |
This inspection was conducted on August 4, 2025.
Chicago Department of Public Health
The following violations were found: 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. | 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. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 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. | 04L: Evidence of mice or live mice in establishment's food or non-food areas. | 10B: Anti-siphonage or back-flow prevention device not provided where required; equipment or floor not properly drained; sewage disposal system in disrepair or not functioning properly. Condensation or liquid waste improperly disposed of. | 04M: Live roaches in facility's food or non-food area..
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.
