New York City, NY - A scheduled inspection at Tong on 08/11/2025 documented several health code infractions.
The establishment operates from 15335B Hillside Avenue Queens Ny in Jamaica, a busy area of New York City known for its dining scene.
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Inspectors documented: "08a. Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. (critical: not critical). 04a. Food protection certificate (fpc) not held by manager or supervi." This finding indicates a need for compliance with established food safety protocols.
Inspectors documented deficiencies involving temperature control, an essential component of restaurant operations.
Industry research indicates that improper food temperatures can allow dangerous bacteria to multiply rapidly Data compiled by food safety institutions reveals that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings. Per HACCP Temperature Monitoring, such standards maintain that dining facilities comply with comprehensive protection measures.
The inspection identified violations related to pest control, an important area of food safety.
Industry experts consistently emphasize the critical importance of proper pest control protocols. The FDA Food Code Standards clearly states that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times.
These compliance issues require correction to maintain proper standards for the restaurant and public health. Food safety professionals indicate that addressing non-compliance helps ensure customer safety standards.
Under current regulations, Tong faces additional penalties if violations are not promptly corrected. The health department maintains detailed records of all inspection results for public transparency.
The broader restaurant industry can learn valuable lessons from such cases, emphasizing the need for continuous vigilance to food safety standards. Consumer awareness remains a crucial component in maintaining community food safety.
📋 Complete Inspection Data
| SCORE | 29 |
| BUILDING | 15335B |
| BORO | Queens |
| INSPECTION TYPE | Cycle Inspection / Re-inspection |
| NTA | QN35 |
| BBL | 4097060052 |
| RECORD DATE | 08/15/2025 |
| GRADE DATE | 08/11/2025 |
| STREET | HILLSIDE AVE |
| Longitude | -73.804237742715 |
| Latitude | 40.707304619179 |
| ACTION | Violations were cited in the following area(s). |
| INSPECTION DATE | 08/11/2025 |
| Council District | 24 |
| CAMIS | 50124193 |
| Census Tract | 023600 |
| Community Board | 408 |
| CUISINE DESCRIPTION | Bangladeshi |
| BIN | 4207478 |
| PHONE | 9292576996 |
| GRADE | Z |
| DBA | TONG |
| ZIPCODE | 11432 |
| VIOLATION CODES | 08A; 04A; 02G; 04M |
| ALL VIOLATIONS | 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. || 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. || 04M: Live roaches in facility's food or non-food area. |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on August 11, 2025.
Who conducted this inspection?
Chicago Department of Public Health
What violations were found during this inspection?
The following violations were found: 08A: Establishment is not free of harborage or conditions conducive to rodents, insects or other pests. | 04A: Food Protection Certificate (FPC) not held by manager or supervisor of food operations. | 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. | 04M: Live roaches in facility's food or non-food area..
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.