More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Henry Johnson Charter School last inspected?
The most recent inspection on record was on Oct 19, 2026. The result listed by New York State Department of Health was “Non-critical violations only”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
8 inspections on record, from Oct 3, 2023 to Oct 19, 2026.
Has Henry Johnson Charter School ever been closed by the health department?
No closure appears in the 8 inspection records we hold for this business. The earliest is dated Oct 3, 2023.
The Full Inspection History
8 inspections
Inspection
Oct 19, 2026
Non-critical violations only
1 recorded violation
minorCode 10BCleaning and sanitizing
Official Wording
Non-food contact surfaces and equipment are improperly designed, constructed, installed, maintained (equipment not readily accessible for cleaning, surface not smooth finish)
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from New York State Department of Health, Oct 19, 2026 · Original Source
Re-Inspection
May 4, 2026
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, May 4, 2026 · Original Source
Inspection
Apr 13, 2026
Critical violations found
3 recorded violations
criticalCode 5BFood temperature
Official Wording
Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.
In Plain English
Food was not kept cold enough, hot enough, cooled fast enough, or cooked or reheated to the right temperature. Bacteria grow quickly in the "danger zone" between 41°F and 135°F, which makes this one of the most important food-safety checks.
Wiping cloths dirty, not stored properly in sanitizing solutions
In Plain English
Dishes, equipment, or surfaces that touch food were not properly washed, rinsed, and sanitized, or sanitizer was not at the right strength. Clean surfaces help stop germs from spreading to food.
Official record from New York State Department of Health, Apr 13, 2026 · Original Source
Inspection
Oct 21, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Oct 21, 2025 · Original Source
Inspection
Jan 21, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Jan 21, 2025 · Original Source
Inspection
Sep 30, 2024
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Sep 30, 2024 · Original Source
Inspection
Apr 16, 2024
Non-critical violations only
1 recorded violation
minorCode 9CEmployee health and hygiene
Official Wording
Hair is improperly restrained
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.