Queens, NY — Hilton Garden Inn Long Island City, located at 29-21 41st Avenue in Queens, received a Grade C rating after a April 3, 2026 inspection by the New York City Department of Health and Mental Hygiene (DOHMH), with a score of 49. The restaurant was cited for two critical violations and two non-critical violations. Inspection data was released by DOHMH on April 7, 2026.

What Inspectors Found

The most significant violation documented during the inspection involves temperature control for cold food items. Under Code 02G, inspectors identified cold temperature-controlled for safety (TCS) food held above 41°F, the maximum threshold established under NYC Health Code Article 81 and the FDA Food Code. Maintaining proper cold-holding temperatures is a foundational requirement for preventing bacterial growth in perishable foods, including proteins and dairy products.

The second critical violation, cited under Code 06D, notes that food contact surfaces were not properly washed, rinsed, and sanitized after each use or following activities where contamination may have occurred. This type of violation raises the potential for cross-contamination between food items or between raw and ready-to-eat foods. Under applicable food safety standards, equipment and surfaces that come into direct contact with food must be cleaned and sanitized on a defined schedule and whenever there is a reasonable likelihood of contamination.

In addition to the two critical findings, inspectors recorded two non-critical violations. Code 10F identifies non-food contact surfaces or equipment made of unacceptable material, not kept clean, or not properly sealed, raised, spaced, or movable to allow adequate cleaning access. Code 09C notes that the design, construction, materials, or maintenance of a food contact surface was found to be improper, with the surface determined not to be easily cleanable, sanitized, and maintained. While non-critical violations carry less immediate public health weight, they contribute to the overall inspection score and can create conditions that make compliance with critical food safety requirements more difficult to sustain.

Food Safety Context

Temperature control and surface sanitation are among the most frequently cited categories in restaurant inspections nationally and in New York City. The FDA Food Code, which forms the basis for NYC Health Code Article 81, establishes 41°F as the upper limit for cold TCS food storage because most pathogenic bacteria responsible for foodborne illness — including Salmonella, Listeria, and E. coli — multiply rapidly between 41°F and 135°F. This range is commonly referred to in food safety practice as the "temperature danger zone."

Similarly, the requirement that food contact surfaces be properly sanitized after each use is designed to interrupt the transfer of pathogens from one food item to another or from contaminated surfaces to otherwise safe food. Failures in this area are associated with a meaningful share of reported foodborne illness outbreaks in institutional food service settings.

Inspection History

The April 3, 2026 inspection represents a significant departure from the restaurant's established record. Prior inspections show consistent Grade A performance:

  • April 15, 2026: Score 12 (Grade A)
  • October 4, 2024: Score 13 (Grade A)
  • April 5, 2023: Score 13 (Grade A)
  • February 24, 2022: Score 10 (Grade A)

The Grade A posted following the April 15, 2026 re-inspection suggests the establishment addressed the cited violations following the initial inspection cycle.

Understanding NYC Restaurant Grades

New York City's letter grading system for restaurants is based on the point total assigned during a DOHMH inspection. Points are accumulated through violations, with higher point values assigned to more serious findings:

  • A: Score of 0 to 13 points
  • B: Score of 14 to 27 points
  • C: Score of 28 points or more

A Grade C indicates a higher number or severity of violations found during the inspection period. Establishments receiving a score above Grade A thresholds are typically subject to re-inspection within a defined timeframe. The public grade posted at the restaurant must reflect the most recent completed inspection cycle.

Consumers can view full inspection records for any NYC restaurant through the DOHMH Restaurant Inspection Results database, available at the NYC Open Data portal.

More About This Restaurant

View the full inspection history for Hilton Garden Inn Long Island City including all past inspections, violations, and grade changes.