More Issues RecentlyThe latest inspection recorded more violations than the one before it. Review the dated records below.
Quick Answers
When was Rehoboth Valley last inspected?
The most recent inspection on record was on Nov 3, 2026. The result listed by New York State Department of Health was “Critical violations found”.
Were any violations recorded at the last inspection?
Yes: 1 violation recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
6 inspections on record, from May 10, 2024 to Nov 3, 2026.
Has Rehoboth Valley ever been closed by the health department?
No closure appears in the 6 inspection records we hold for this business. The earliest is dated May 10, 2024.
The Full Inspection History
6 inspections
Inspection
Nov 3, 2026
Critical violations found
1 recorded violation
criticalCode 1HContamination
Official Wording
Food from unapproved source, spoiled, adulterated on premises.
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.
Official record from New York State Department of Health, Nov 3, 2026 · Original Source
Inspection
May 5, 2026
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, May 5, 2026 · Original Source
Inspection
Sep 17, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Sep 17, 2025 · Original Source
Inspection
Nov 19, 2024
Non-critical violations only
1 recorded violation
minorCode 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.