American · Staten Island
The Hop Shoppe
372 Van Duzer Street, Staten Island, NY 10304
(718) 448-3400
★★★★★ 4.5 (1 diner reviews)
Verified Public Record · NYC DOHMH Live OpenData Feed · Article 81
A
DOH SANITARY GRADE
0–13 Violation Points · Top Sanitary Standard
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NYC Health Department Official Inspection
CAMIS ID: #50048850
5
Violation Points
8
Critical Violations
11
Total Citations
2025-02-24
Last Inspection
Recorded Violations History
⚠ CRITICAL VIOLATION Code 06D 2025-02-24
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
⚠ CRITICAL VIOLATION Code 02G 2024-05-30
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 VIOLATION Code 02H 2024-05-30
After cooking or removal from hot holding, TCS food not cooled by an approved method whereby the internal temperature is reduced from 140 °F to 70 °F or less within 2 hours, and from 70 °F to 41 °F or less within 4 additional hours.
⚠ CRITICAL VIOLATION Code 04L 2024-05-30
Evidence of mice or live mice in establishment's food or non-food areas.
Code 10H 2024-05-30
Single service article not provided. Single service article reused or not protected from contamination when transported, stored, dispensed. Drinking straws not completely enclosed in wrapper or dispensed from a sanitary device.
⚠ CRITICAL VIOLATION Code 06C 2024-05-30
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.
Code 08A 2024-05-30
Establishment is not free of harborage or conditions conducive to rodents, insects or other pests.
Code 10F 2024-05-30
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.
⚠ CRITICAL VIOLATION Code 06D 2024-05-30
Food contact surface not properly washed, rinsed and sanitized after each use and following any activity when contamination may have occurred.
⚠ CRITICAL VIOLATION Code 05F 2024-05-30
Insufficient or no hot holding, cold storage or cold holding equipment provided to maintain Time/Temperature Control for Safety Foods (TCS) at required temperatures
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4.5 / 5.0 (1)
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