New York City, NY - A health department inspection at Ambrosia Garden on 08/13/2025 revealed multiple health code violations.
Ambrosia Garden is positioned at 2911 23Rd Avenue Queens Ny in the Astoria area, drawing neighborhood patrons and tourists.
Advertisement
The inspection report documents: "05f. Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain time/temperature control for safety foods (TCS) at required temperatures (critical: critical). 10f. No." Health officials note that these violations need attention to maintain proper compliance.
The inspection found infractions involving temperature control, a fundamental aspect of food service operations.
Professional food safety experts consider temperature monitoring essential for preventing foodborne illness Research conducted by federal health agencies demonstrates that Temperature abuse remains the leading cause of foodborne illness outbreaks in restaurant settings. The FDA Temperature Safety Guidelines provides comprehensive guidance for preventing such violations.
The inspection identified violations related to pest control, an important area of food safety.
Restaurant industry studies show that pest-related violations often correlate with other sanitation deficiencies Research conducted by federal health agencies demonstrates that The FDA Food Code mandates that food storage areas remain free from pest contamination at all times. The HACCP Prevention Guidelines provides comprehensive guidance for preventing such violations.
Among the findings were infractions involving sanitation, a key component of food safety protocols.
Public health authorities continually highlight the fundamental significance of comprehensive sanitation practices. Studies from public health organizations show that Proper sanitation practices prevent cross-contamination and maintain the integrity of food preparation environments. The FDA Sanitation Standards offers detailed requirements for maintaining compliance.
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.
Local regulatory authorities have ordered that Ambrosia Garden swiftly remediate the documented deficiencies before reopening to customers. Additional review is planned to confirm remediation.
This inspection emphasizes the fundamental necessity of strict regulatory adherence in dining establishments. Area customers have the right to access compliance documentation when selecting food service establishments.
📋 Complete Inspection Data
| BBL | 4008440005 |
| INSPECTION TYPE | Pre-permit (Operational) / Re-inspection |
| CAMIS | 50155029 |
| BORO | Queens |
| NTA | QN72 |
| INSPECTION DATE | 07/01/2025 |
| SCORE | 57 |
| BUILDING | 2911 |
| RECORD DATE | 08/15/2025 |
| ACTION | Violations were cited in the following area(s). |
| PHONE | 7183710038 |
| GRADE DATE | 07/01/2025 |
| ZIPCODE | 11105 |
| STREET | 23RD AVE |
| Latitude | 40.774949461218 |
| Council District | 22 |
| CUISINE DESCRIPTION | Greek |
| DBA | AMBROSIA GARDEN |
| Community Board | 401 |
| BIN | 4000000 |
| GRADE | Z |
| Longitude | -73.9136937885 |
| Census Tract | 011500 |
| VIOLATION CODES | 08A; 04M; 02G; 06C; 10F; 06D |
| ALL VIOLATIONS | 08A: Establishment is not free of harborage or conditions conducive to rodents; insects or other pests. || 04M: Live roaches in facility's food or non-food area. || 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. || 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. || 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. |
Frequently Asked Questions
When was this inspection conducted?
This inspection was conducted on August 13, 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. | 04M: Live roaches in facility's food or non-food area. | 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. | 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. | 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..
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.