Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Herkimer Co. Correctional Facility last inspected?
The most recent inspection on record was on May 12, 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?
4 inspections on record, from Oct 29, 2024 to May 12, 2026.
Has Herkimer Co. Correctional Facility 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 29, 2024.
The Full Inspection History
4 inspections
Inspection
May 12, 2026
Critical violations found
1 recorded violation
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.
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.
Official record from New York State Department of Health, May 12, 2026 · Original Source
Inspection
Dec 23, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Dec 23, 2025 · Original Source
Inspection
Jun 24, 2025
Critical violations found
1 recorded violation
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.
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.