Inspection
Jul 8, 2026
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Jul 8, 2026 · Original Source
Restaurant · Herkimer County, NY
Vinny's Pizzeria
501 West State Street
Last inspected Jul 8, 2026 · View Map ↗ · Compare ↗
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 Vinny's Pizzeria last inspected?
- The most recent inspection on record was on Jul 8, 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?
- 6 inspections on record, from Mar 7, 2024 to Jul 8, 2026.
- Has Vinny's Pizzeria ever been closed by the health department?
- No closure appears in the 6 inspection records we hold for this business. The earliest is dated Mar 7, 2024.
The Full Inspection History
6 inspectionsInspection
Dec 11, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Dec 11, 2025 · Original Source
Inspection
Jun 27, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Jun 27, 2025 · Original Source
Inspection
Dec 13, 2024
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Dec 13, 2024 · Original Source
Inspection
May 30, 2024
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, May 30, 2024 · Original Source
Inspection
Mar 7, 2024
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.
More about food kept at an unsafe temperatureOfficial record from New York State Department of Health, Mar 7, 2024 · Original Source
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