Grade CSeafood

Off The Hook

28-08 34 STREET, Queens, 11103

Should you eat here?

Mostly OK — but 4 critical violations were found at the latest inspection (7 months ago). Details below.

Last inspected Jan 8, 2026 · New York City health department

A staff hygiene issue, such as handwashing, glove use, or bare-hand contact with food.
Food worker/food vendor does not use utensil or other barrier to eliminate bare hand contact with food that will not receive adequate additional heat treatment.
Critical
Raw and ready-to-eat foods were not kept separate, risking contamination.
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
Critical
Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
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.
Critical
Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.
TCS food removed from cold holding or prepared from or combined with ingredients at room temperature not cooled by an approved method to 41 °F or below within 4 hours.
Critical
A paperwork or posting requirement, such as permits, certificates, or required signs.
Current letter grade or Grade Pending card not posted
A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
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.

Date	Result	Type	Violations
Jan 8, 2026	Grade Pending	Administrative Miscellaneous / Initial Inspection	6 (4 critical)
Jul 16, 2025	Grade C	Cycle Inspection / Re-inspection	6 (3 critical)
Jun 26, 2025	Grade Pending	Cycle Inspection / Initial Inspection	4 (3 critical)
Oct 11, 2023	Grade A	Cycle Inspection / Re-inspection	3 (2 critical)

Issues cited at more than one inspection — a better signal than any single visit.

4×A cleanliness or sanitizing issue with surfaces, dishware, or the general premises.
3×Raw and ready-to-eat foods were not kept separate, risking contamination.
2×Food was not kept hot or cold enough. Wrong temperatures let bacteria grow.

City records for the building itself, not this restaurant’s inspection.

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