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Restaurant
Health Inspections.org

Food Service Establishment · Delaware County, NY

Lake Delaware Boys Camp

500 Lake Delaware Drive

Last inspected Jul 20, 2026 · View Map ↗ · Compare ↗

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Non-critical violations only
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Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.

Quick Answers

When was Lake Delaware Boys Camp last inspected?
The most recent inspection on record was on Jul 20, 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: 2 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?
3 inspections on record, from Jul 15, 2024 to Jul 20, 2026.
Has Lake Delaware Boys Camp ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Jul 15, 2024.

The Full Inspection History

3 inspections

Inspection

Jul 20, 2026

Non-critical violations only

2 recorded violations

minorCode 8AContamination

Official Wording

Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

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
minorCode 15CEquipment and utensils

Official Wording

Premises littered, unnecessary equipment and article present, living quarters no completely separated for food service operations, live animals, birds and pets not excluded

In Plain English

Equipment, utensils, thermometers, cutting boards, or single-use items were not in good condition, not the right type, or not stored properly.

More about equipment or utensil issues

Official record from New York State Department of Health, Jul 20, 2026 · Original Source

Inspection

Jul 16, 2025

Critical violations found

2 recorded violations

criticalCode 1DOther

Official Wording

Canned foods found in poor conditions (leakers, severe dents, rusty, swollen cans)

In Plain English

An issue that does not fit the common categories. Check the official wording for details.

More about other finding
minorCode 8AContamination

Official Wording

Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

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

Official record from New York State Department of Health, Jul 16, 2025 · Original Source

Inspection

Jul 15, 2024

Critical violations found

2 recorded violations

minorCode 8AContamination

Official Wording

Food not protected during storage, preparation, display, transportation and service, from potential sources of contamination (e.g., food uncovered, mislabeled, stored on floor, missing or inadequate sneeze guards, food containers double stacked)

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 2CFood temperature

Official Wording

Cooked or prepared foods are subject to cross-contamination from raw 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.

More about food kept at an unsafe temperature

Official record from New York State Department of Health, Jul 15, 2024 · Original Source

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