School K-12 Food Service · Herkimer County, NY

Dolgeville Central School

38 Slawson Street Extension

Last inspected Nov 4, 2026 · View Map ↗ · Compare ↗

Read Reviews on Google

No violations found

Get the Next Inspection, Free.

We'll email you when Dolgeville Central School has a new health inspection. No spam, one-click unsubscribe.

Own this restaurant? Add an Inspection Badge to Your Website · Inspection Prep Checklist

ImprovingThe latest inspection recorded fewer violations than the one before it. Review the dated records below.

Quick Answers

When was Dolgeville Central School last inspected?: The most recent inspection on record was on Nov 4, 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?: 9 inspections on record, from Oct 23, 2023 to Nov 4, 2026.
Has Dolgeville Central School ever been closed by the health department?: No closure appears in the 9 inspection records we hold for this business. The earliest is dated Oct 23, 2023.

The Full Inspection History

9 inspections

Inspection

Nov 4, 2026

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Nov 4, 2026 · Original Source

Inspection

Mar 24, 2026

Non-critical violations only

2 recorded violations

minorCode 11BCleaning and sanitizing

Official Wording

Wiping cloths dirty, not stored properly in sanitizing solutions

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 problems

minorCode 12CWater, plumbing, and sewage

Official Wording

Plumbing and sinks not properly sized, installed, maintained; equipment and floors not properly drained

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from New York State Department of Health, Mar 24, 2026 · Original Source

Inspection

Oct 10, 2025

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Oct 10, 2025 · Original Source

Inspection

Apr 30, 2025

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Apr 30, 2025 · Original Source

Inspection

Feb 27, 2025

Critical violations found

3 recorded violations

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.

More about food not protected from contamination

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.

More about food kept at an unsafe temperature

criticalCode 2DContamination

Official Wording

Unwrapped/potentially hazardous foods are reserved.

In Plain English

More about food not protected from contamination

Official record from New York State Department of Health, Feb 27, 2025 · Original Source

Re-Inspection

Nov 20, 2024

No violations found

0 recorded violations

No violations recorded in this inspection.

Official record from New York State Department of Health, Nov 20, 2024 · Original Source

Inspection

Oct 16, 2024

Critical violations found

2 recorded violations

criticalCode 5BFood temperature

Official Wording

Potentially hazardous foods are not cooled by an approved method where the food temperature can be reduced from 120oF to 70oF or less within two hours and 70oF to 45oF within four hours.