Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Critz Farms last inspected?
The most recent inspection on record was on Oct 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 Mar 16, 2024 to Oct 3, 2026.
Has Critz Farms ever been closed by the health department?
No closure appears in the 3 inspection records we hold for this business. The earliest is dated Mar 16, 2024.
The Full Inspection History
3 inspections
Inspection
Oct 3, 2026
Critical violations found
2 recorded violations
minorCode 8FFood temperature
Official Wording
Improper thawing procedures used
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.
Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
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, Oct 3, 2026 · Original Source
Inspection
Aug 2, 2025
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Aug 2, 2025 · Original Source
Inspection
Mar 16, 2024
Critical violations found
2 recorded violations
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.
Enough hot holding equipment is not present, properly designed, maintained and operated to keep hot foods above 140�F.
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.