Repeat ProblemsSerious findings or closures appear in two or more of the last three inspections. Review the dated records below.
Quick Answers
When was Good Nature Brewing last inspected?
The most recent inspection on record was on Sep 26, 2025. 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?
4 inspections on record, from Jun 14, 2024 to Sep 26, 2025.
Has Good Nature Brewing ever been closed by the health department?
No closure appears in the 4 inspection records we hold for this business. The earliest is dated Jun 14, 2024.
The Full Inspection History
4 inspections
Inspection
Sep 26, 2025
Critical violations found
2 recorded violations
criticalCode 5CFood temperature
Official Wording
Potentially hazardous foods are not stored under refrigeration except during necessary preparation or approved precooling procedures (room temperature storage).
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.
Tobacco is used; eating, drinking in food preparation, dishwashing food storage areas
In Plain English
This covers things like hair restraints, jewelry, clean clothing, eating or drinking in food prep areas, touching ready-to-eat food with bare hands, or not having a sick-employee policy.
Official record from New York State Department of Health, Sep 26, 2025 · Original Source
Inspection
Apr 17, 2025
Critical violations found
2 recorded violations
criticalCode 1CFood source and labeling
Official Wording
Home canned goods, or canned goods from unapproved processor found on premises
In Plain English
Food came from an unapproved source, was missing required date marks or labels, or was past its use-by date. Knowing where food came from and how old it is helps prevent illness.
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, Apr 17, 2025 · Original Source
Inspection
Oct 4, 2024
No violations found
0 recorded violations
No violations recorded in this inspection.
Official record from New York State Department of Health, Oct 4, 2024 · Original Source
Inspection
Jun 14, 2024
Critical violations found
2 recorded violations
criticalCode 5AFood temperature
Official Wording
Potentially hazardous foods are not kept at or below 45�F during cold holding, except smoked fish not kept at or below 38�F during cold 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.
Food contact surfaces not washed, rinsed and sanitized after each use and following any time of operations when contamination may have occurred
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.