New York City, NY - City health officials cited Hitto Ramen for health violations during an inspection on 08/06/2025.
Situated at 1756 Victory Boulevard Staten Island Ny in Tompkinsville, the restaurant serves a diverse clientele in one of New York City's bustling districts.
The inspection report notes: "06. Contract with a pest management professional not in place." 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.
Industry research indicates that improper food temperatures can allow dangerous bacteria to multiply rapidly Data compiled by food safety institutions reveals that The FDA requires continuous temperature monitoring for all potentially hazardous foods in commercial kitchens. Per USDA Safe Temperature Standards, such standards maintain that dining facilities comply with comprehensive protection measures.
The examination revealed violations related to hand washing, which need to be addressed for proper compliance.
Public health officials identify poor hand hygiene as a primary factor in foodborne illness transmission Data compiled by food safety institutions reveals that The CDC emphasizes that inadequate hand washing contributes to approximately 89% of foodborne illness outbreaks. Per Chicago Health Department Requirements, such standards maintain that dining facilities comply with comprehensive protection measures.
The examination revealed violations related to pest control, which need to be addressed for proper compliance.
Pest control violations represent some of the most significant infractions in food service inspections According to FDA Food Code Standards, Federal food safety regulations require all food service establishments to maintain comprehensive pest exclusion programs. This regulatory framework ensures that food service establishments meet rigorous safety standards.
Health department officials noted violations related to sanitation, which require attention for public health compliance.
Industry best practices require establishments to maintain rigorous cleaning schedules and equipment maintenance Research conducted by federal health agencies demonstrates that Federal regulators use FDA sanitation guidelines as the benchmark for evaluating food service establishment compliance. The Food Safety Modernization Act 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.
The New York City Department of Health and Mental Hygiene has mandated that Hitto Ramen immediately address all identified violations before resuming normal operations. A follow-up inspection has been scheduled to verify compliance.
This incident highlights the critical importance of rigorous food safety protocols in commercial food service. Local residents are encouraged to review public inspection records when making dining decisions.
| NTA | SI07 |
| ACTION | Establishment Closed by DOHMH. Violations were cited in the following area(s) and those requiring immediate action were addressed. |
| SCORE | 75 |
| Council District | 49 |
| BIN | 5017873 |
| Community Board | 501 |
| CAMIS | 50118267 |
| RECORD DATE | 08/15/2025 |
| INSPECTION DATE | 08/06/2025 |
| CUISINE DESCRIPTION | Japanese |
| BBL | 5007070008 |
| Longitude | -74.122128033845 |
| Census Tract | 016901 |
| DBA | HITTO RAMEN |
| ZIPCODE | 10314 |
| STREET | VICTORY BOULEVARD |
| BORO | Staten Island |
| Latitude | 40.613093266099 |
| INSPECTION TYPE | Cycle Inspection / Initial Inspection |
| BUILDING | 1756 |
| PHONE | 9296660300 |
| VIOLATION CODES | 28-06; 08A; 06A; 10B; 06C; 02G; 10F; 06D; 04L; 02B; 05C |
| ALL VIOLATIONS | 28-06: Contract with a pest management professional not in place. Record of extermination activities not kept on premises. || 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 06A: Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed. || 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. || 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. || 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. || 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. || 06D: Food contact surface not properly washed; rinsed and sanitized after each use and following any activity when contamination may have occurred. || 04L: Evidence of mice or live mice in establishment's food or non-food areas. || 02B: Hot TCS food item not held at or above 140 °F. || 05C: Food contact surface; refillable; reusable containers; or equipment improperly constructed; placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food. |
This inspection was conducted on August 6, 2025.
Chicago Department of Public Health
The following violations were found: 28-06: Contract with a pest management professional not in place. Record of extermination activities not kept on premises. | 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 06A: Personal cleanliness is inadequate. Outer garment soiled with possible contaminant. Effective hair restraint not worn where required. Jewelry worn on hands or arms. Fingernail polish worn or fingernails not kept clean and trimmed. | 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. | 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. | 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. | 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. | 06D: Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred. | 04L: Evidence of mice or live mice in establishment's food or non-food areas. | 02B: Hot TCS food item not held at or above 140 °F. | 05C: Food contact surface, refillable, reusable containers, or equipment improperly constructed, placed or maintained. Unacceptable material used. Culinary sink or other acceptable method not provided for washing food..
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.
