Bakery · Chautauqua County, NY

On The Fly Chq

101 Morris St

Last inspected Oct 9, 2026 · View Map ↗ · Compare ↗

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No violations found

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was On The Fly Chq last inspected?: The most recent inspection on record was on Oct 9, 2026. The result listed by New York State Department of Health was “No violations found”.
Were any violations recorded at the last inspection?: No. No violations were recorded at the most recent inspection.
How many inspections are on record?: 5 inspections on record, from Jun 25, 2024 to Oct 9, 2026.
Has On The Fly Chq ever been closed by the health department?: No closure appears in the 5 inspection records we hold for this business. The earliest is dated Jun 25, 2024.

The Full Inspection History

5 inspections

Inspection

Oct 9, 2026

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Oct 9, 2026 · Original Source

Inspection

Jun 26, 2026

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Jun 26, 2026 · Original Source

Inspection

Nov 6, 2025

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Nov 6, 2025 · Original Source

Inspection

Jun 25, 2025

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Jun 25, 2025 · Original Source

Inspection

Jun 25, 2024

Critical violations found

2 recorded violations

criticalCode 5EContamination

Official Wording

Enough refrigerated storage equipment is not present, properly designed, maintained or operated so that all potentially hazardous foods are cooled properly and stored below 45�F as required.

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.

More about food not protected from contamination

criticalCode 2EFood temperature

Official Wording

Accurate thermometers not available or used to evaluate potentially hazardous food temperatures during cooking, cooling, reheating and holding.

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.

More about food kept at an unsafe temperature

Official record from New York State Department of Health, Jun 25, 2024 · Original Source