Institution Food Service · Fulton County, NY

Lexington Workshop

465 North Perry Street

Last inspected Jul 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 Lexington Workshop last inspected?: The most recent inspection on record was on Jul 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?: 4 inspections on record, from Oct 12, 2023 to Jul 9, 2026.
Has Lexington Workshop ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Oct 12, 2023.

The Full Inspection History

4 inspections

Inspection

Jul 9, 2026

No violations found

0 recorded violations

No violations recorded in this inspection.

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

Inspection

Jun 6, 2025

No violations found

0 recorded violations

No violations recorded in this inspection.

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

Inspection

Aug 27, 2024

Non-critical violations only

1 recorded violation

minorCode 11AOther

Official Wording

Manual facilities inadequate, technique incorrect; mechanical facilities not operated in accordance with manufacturer's instructions

In Plain English

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

More about other finding

Official record from New York State Department of Health, Aug 27, 2024 · Original Source

Inspection

Oct 12, 2023

Critical violations found

1 recorded violation

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, Oct 12, 2023 · Original Source