Inspection
Oct 1, 2026
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Oct 1, 2026 · Original Source
School K-12 Food Service · Delaware County, NY
Stamford Central School
1 River Street
Last inspected Oct 1, 2026 · View Map ↗ · Compare ↗
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 Stamford Central School last inspected?
- The most recent inspection on record was on Oct 1, 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 Mar 14, 2024 to Oct 1, 2026.
- Has Stamford Central School ever been closed by the health department?
- No closure appears in the 5 inspection records we hold for this business. The earliest is dated Mar 14, 2024.
The Full Inspection History
5 inspectionsInspection
Jan 22, 2026
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Jan 22, 2026 · Original Source
Inspection
Oct 23, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Oct 23, 2025 · Original Source
Inspection
Mar 12, 2025
Critical violations found
2 recorded violations
criticalCode 5AFood temperature
Official Wording
Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold 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 temperatureminorCode 8EFood temperature
Official Wording
Accurate thermometers not available or used to evaluate refrigerated or heated storage temperatures
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 temperatureOfficial record from New York State Department of Health, Mar 12, 2025 · Original Source
Inspection
Mar 14, 2024
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.
More about cleaning or sanitizing problemsOfficial record from New York State Department of Health, Mar 14, 2024 · Original Source
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