Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Tim Horton's @ Oak Street last inspected?
The most recent inspection on record was on Mar 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: 2 violations recorded, including 1 marked critical. Each one is listed below with the official wording.
How many inspections are on record?
3 inspections on record, from Oct 21, 2024 to Mar 3, 2026.
Has Tim Horton's @ Oak Street ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Oct 21, 2024.
The Full Inspection History
3 inspections
Inspection
Mar 3, 2026
Critical violations found
2 recorded violations
criticalCode 6AFood temperature
Official Wording
Potentially hazardous foods are not kept at or above 140�F during hot 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.
Improper use and storage of clean, sanitized equipment and utensils
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.
Official record from New York State Department of Health, Mar 3, 2026 · Original Source
Inspection
Nov 4, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Nov 4, 2025 · Original Source
Inspection
Oct 21, 2024
Critical violations found
2 recorded violations
criticalCode 6AFood temperature
Official Wording
Potentially hazardous foods are not kept at or above 140�F during hot 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.