More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Jw Bait & Tackle last inspected?
The most recent inspection on record was on Jun 10, 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?
3 inspections on record, from Aug 29, 2025 to Jun 10, 2026.
Has Jw Bait & Tackle ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Aug 29, 2025.
The Full Inspection History
3 inspections
Inspection
Jun 10, 2026
Non-critical violations only
1 recorded violation
minorCode 15AFacility maintenance
Official Wording
Floors, walls, ceilings, not smooth, properly constructed, in disrepair, dirty surfaces
In Plain English
Floors, walls, ceilings, lighting, ventilation, or garbage areas needed repair or cleaning. These are usually less urgent than food-handling problems but still need to be fixed.
Official record from New York State Department of Health, Jun 10, 2026 · Original Source
Re-Inspection
Sep 5, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Sep 5, 2025 · Original Source
Inspection
Aug 29, 2025
Critical violations found
2 recorded violations
minorCode 11CContamination
Official Wording
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
In Plain English
Food was stored or handled in a way that could let germs or other material get into it, such as raw meat stored above ready-to-eat food or uncovered food. Cross-contamination is a common cause of foodborne illness.
Food workers do not use proper utensils to eliminate bare hand contact with cooked or prepared foods.
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.